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484 related items for PubMed ID: 16488037

  • 1. Staphylococcal community of a small unit manufacturing traditional dry fermented sausages.
    Corbière Morot-Bizot S, Leroy S, Talon R.
    Int J Food Microbiol; 2006 Apr 25; 108(2):210-7. PubMed ID: 16488037
    [Abstract] [Full Text] [Related]

  • 2. Monitoring of staphylococcal starters in two French processing plants manufacturing dry fermented sausages.
    Corbiere Morot-Bizot S, Leroy S, Talon R.
    J Appl Microbiol; 2007 Jan 25; 102(1):238-44. PubMed ID: 17184340
    [Abstract] [Full Text] [Related]

  • 3. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
    Talon R, Leroy S, Lebert I, Giammarinaro P, Chacornac JP, Latorre-Moratalla M, Vidal-Carou C, Zanardi E, Conter M, Lebecque A.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):227-34. PubMed ID: 18573561
    [Abstract] [Full Text] [Related]

  • 4. Genetic diversity and biofilm formation of Staphylococcus equorum isolated from naturally fermented sausages and their manufacturing environment.
    Leroy S, Lebert I, Chacornac JP, Chavant P, Bernardi T, Talon R.
    Int J Food Microbiol; 2009 Aug 31; 134(1-2):46-51. PubMed ID: 19157614
    [Abstract] [Full Text] [Related]

  • 5. Biodiversity of indigenous staphylococci of naturally fermented dry sausages and manufacturing environments of small-scale processing units.
    Leroy S, Giammarinaro P, Chacornac JP, Lebert I, Talon R.
    Food Microbiol; 2010 Apr 31; 27(2):294-301. PubMed ID: 20141949
    [Abstract] [Full Text] [Related]

  • 6. Biodiversity of coagulase-negative Staphylococci in French cheeses, dry fermented sausages, processing environments and clinical samples.
    Coton E, Desmonts MH, Leroy S, Coton M, Jamet E, Christieans S, Donnio PY, Lebert I, Talon R.
    Int J Food Microbiol; 2010 Feb 28; 137(2-3):221-9. PubMed ID: 20061042
    [Abstract] [Full Text] [Related]

  • 7. Ecology and characterization by molecular methods of Staphylococcus species isolated from fresh sausages.
    Rantsiou K, Iacumin L, Cantoni C, Comi G, Cocolin L.
    Int J Food Microbiol; 2005 Jan 01; 97(3):277-84. PubMed ID: 15582738
    [Abstract] [Full Text] [Related]

  • 8. Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages.
    Blaiotta G, Pennacchia C, Villani F, Ricciardi A, Tofalo R, Parente E.
    J Appl Microbiol; 2004 Jan 01; 97(2):271-84. PubMed ID: 15239693
    [Abstract] [Full Text] [Related]

  • 9. Development of a multiplex PCR for the identification of Staphylococcus genus and four staphylococcal species isolated from food.
    Morot-Bizot SC, Talon R, Leroy S.
    J Appl Microbiol; 2004 Jan 01; 97(5):1087-94. PubMed ID: 15479426
    [Abstract] [Full Text] [Related]

  • 10. Microbial ecology of food contact surfaces and products of small-scale facilities producing traditional sausages.
    Gounadaki AS, Skandamis PN, Drosinos EH, Nychas GJ.
    Food Microbiol; 2008 Apr 01; 25(2):313-23. PubMed ID: 18206774
    [Abstract] [Full Text] [Related]

  • 11. Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages.
    Martín B, Garriga M, Hugas M, Bover-Cid S, Veciana-Nogués MT, Aymerich T.
    Int J Food Microbiol; 2006 Mar 15; 107(2):148-58. PubMed ID: 16297478
    [Abstract] [Full Text] [Related]

  • 12. Ecology and dynamics of coagulase-negative cocci isolated from naturally fermented Italian sausages.
    Iacumin L, Comi G, Cantoni C, Cocolin L.
    Syst Appl Microbiol; 2006 Sep 15; 29(6):480-6. PubMed ID: 16337767
    [Abstract] [Full Text] [Related]

  • 13. Prevalence of antibiotic resistance in coagulase-negative staphylococci from spontaneously fermented meat products and safety assessment for new starters.
    Marty E, Bodenmann C, Buchs J, Hadorn R, Eugster-Meier E, Lacroix C, Meile L.
    Int J Food Microbiol; 2012 Oct 01; 159(2):74-83. PubMed ID: 23072691
    [Abstract] [Full Text] [Related]

  • 14. Protease and esterase activity of staphylococci.
    Casaburi A, Villani F, Toldrá F, Sanz Y.
    Int J Food Microbiol; 2006 Dec 01; 112(3):223-9. PubMed ID: 16782222
    [Abstract] [Full Text] [Related]

  • 15. Identification of staphylococci and dominant lactic acid bacteria in spontaneously fermented Swiss meat products using PCR-RFLP.
    Marty E, Buchs J, Eugster-Meier E, Lacroix C, Meile L.
    Food Microbiol; 2012 Apr 01; 29(2):157-66. PubMed ID: 22202869
    [Abstract] [Full Text] [Related]

  • 16. Mycobiota in the processing areas of two different meat products.
    Sørensen LM, Jacobsen T, Nielsen PV, Frisvad JC, Koch AG.
    Int J Food Microbiol; 2008 May 10; 124(1):58-64. PubMed ID: 18367279
    [Abstract] [Full Text] [Related]

  • 17. Characterization of Staphylococcus aureus strains isolated from bovine milk in Hungary.
    Peles F, Wagner M, Varga L, Hein I, Rieck P, Gutser K, Keresztúri P, Kardos G, Turcsányi I, Béri B, Szabó A.
    Int J Food Microbiol; 2007 Sep 15; 118(2):186-93. PubMed ID: 17727995
    [Abstract] [Full Text] [Related]

  • 18. Evaluation of microbial dynamics during the ripening of a traditional Taiwanese naturally fermented ham.
    Tu RJ, Wu HY, Lock YS, Chen MJ.
    Food Microbiol; 2010 Jun 15; 27(4):460-7. PubMed ID: 20417394
    [Abstract] [Full Text] [Related]

  • 19. Fate of Listeria monocytogenes in experimentally contaminated French sausages.
    Thévenot D, Delignette-Muller ML, Christieans S, Vernozy-Rozand C.
    Int J Food Microbiol; 2005 May 25; 101(2):189-200. PubMed ID: 15862881
    [Abstract] [Full Text] [Related]

  • 20. Microbiological characteristics of "androlla", a Spanish traditional pork sausage.
    García Fontán MC, Lorenzo JM, Parada A, Franco I, Carballo J.
    Food Microbiol; 2007 Feb 25; 24(1):52-8. PubMed ID: 16943094
    [Abstract] [Full Text] [Related]

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