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Journal Abstract Search

318 related items for PubMed ID: 16380186

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  • 2. The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham.
    Vermeiren L, Devlieghere F, Vandekinderen I, Debevere J.
    Food Microbiol; 2006 Sep; 23(6):511-8. PubMed ID: 16943045
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  • 3. Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products.
    Vermeiren L, Devlieghere F, Debevere J.
    Int J Food Microbiol; 2004 Nov 01; 96(2):149-64. PubMed ID: 15364469
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  • 4. Characterization of spoilage through heterofermentative lactic acid bacteria and Brochotrix spp. on vacuum packaged cooked ham.
    Vermeiren L, Devlieghere F, Debevere J.
    Commun Agric Appl Biol Sci; 2003 Nov 01; 68(3):23-6. PubMed ID: 14702653
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  • 5. In vitro and in situ growth characteristics and behaviour of spoilage organisms associated with anaerobically stored cooked meat products.
    Vermeiren L, Devlieghere F, De Graef V, Debevere J.
    J Appl Microbiol; 2005 Nov 01; 98(1):33-42. PubMed ID: 15610415
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  • 6. Lactic acid bacteria associated with vacuum-packed cooked meat product spoilage: population analysis by rDNA-based methods.
    Chenoll E, Macián MC, Elizaquível P, Aznar R.
    J Appl Microbiol; 2007 Feb 01; 102(2):498-508. PubMed ID: 17241356
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  • 7. Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham.
    Han Y, Jiang Y, Xu X, Sun X, Xu B, Zhou G.
    Meat Sci; 2011 Aug 01; 88(4):682-8. PubMed ID: 21459524
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  • 8. Inhibition by Lactobacillus sakei of other species in the flora of vacuum packaged raw meats during prolonged storage.
    Jones RJ, Zagorec M, Brightwell G, Tagg JR.
    Food Microbiol; 2009 Dec 01; 26(8):876-81. PubMed ID: 19835775
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  • 11. Effect of bacterial interactions on the spoilage of cold-smoked salmon.
    Joffraud JJ, Cardinal M, Cornet J, Chasles JS, Léon S, Gigout F, Leroi F.
    Int J Food Microbiol; 2006 Oct 15; 112(1):51-61. PubMed ID: 16949172
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  • 14. The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity: A case study with Lactobacillus sakei 10A.
    Vermeiren L, Devlieghere F, Vandekinderen I, Rajtak U, Debevere J.
    Meat Sci; 2006 Nov 15; 74(3):532-45. PubMed ID: 22063058
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  • 17. Microbial changes and growth of Listeria monocytogenes during chilled storage of brined shrimp (Pandalus borealis).
    Mejlholm O, Kjeldgaard J, Modberg A, Vest MB, Bøknaes N, Koort J, Björkroth J, Dalgaard P.
    Int J Food Microbiol; 2008 Jun 10; 124(3):250-9. PubMed ID: 18456355
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  • 18. Shelf life evaluation for ready-to-eat sliced uncured turkey breast and cured ham under probable storage conditions based on Listeria monocytogenes and psychrotroph growth.
    Pal A, Labuza TP, Diez-Gonzalez F.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):49-56. PubMed ID: 18544466
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  • 20. Inhibition of Listeria innocua and Brochothrix thermosphacta in vacuum-packaged meat by addition of bacteriocinogenic Lactobacillus curvatus CRL705 and its bacteriocins.
    Castellano P, Vignolo G.
    Lett Appl Microbiol; 2006 Aug 15; 43(2):194-9. PubMed ID: 16869904
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