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Journal Abstract Search

298 related items for PubMed ID: 16782222

  • 21. Identification and characterization of potential autochthonous starter cultures from a Croatian "brand" product "Slavonski kulen".
    Babić I, Markov K, Kovačević D, Trontel A, Slavica A, Dugum J, Čvek D, Svetec IK, Posavec S, Frece J.
    Meat Sci; 2011 Jul; 88(3):517-24. PubMed ID: 21377808
    [Abstract] [Full Text] [Related]

  • 22. 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 Jul; 97(5):1087-94. PubMed ID: 15479426
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  • 23. Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages.
    Semedo-Lemsaddek T, Carvalho L, Tempera C, Fernandes MH, Fernandes MJ, Elias M, Barreto AS, Fraqueza MJ.
    J Food Sci; 2016 May; 81(5):M1197-202. PubMed ID: 27095684
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  • 24. Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy.
    Mauriello G, Casaburi A, Blaiotta G, Villani F.
    Meat Sci; 2004 May; 67(1):149-58. PubMed ID: 22061128
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  • 25. What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units?
    Fraqueza MJ, Rocha JM, Laranjo M, Potes ME, Fialho AR, Fernandes MJ, Fernandes MH, Barreto A, Semedo-Lemsaddek T, Elias M.
    J Food Sci; 2019 Oct; 84(10):2932-2943. PubMed ID: 31524954
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  • 26. Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of "Naples type" salami.
    Mauriello G, Casaburi A, Villani F.
    J Appl Microbiol; 2002 Oct; 92(3):482-90. PubMed ID: 11872124
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  • 27. Community dynamics of coagulase-negative staphylococci during spontaneous artisan-type meat fermentations differ between smoking and moulding treatments.
    Janssens M, Myter N, De Vuyst L, Leroy F.
    Int J Food Microbiol; 2013 Aug 16; 166(1):168-75. PubMed ID: 23880244
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  • 28. 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 16; 29(2):157-66. PubMed ID: 22202869
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  • 29. [Comparative study of the proteolytic activity of staphylococci and detection of a specific protease].
    Degteva GK, Beliaeva EV, Engel'gardt VA, Grigor'eva GI, Zakhar'evskaia NS.
    Prikl Biokhim Mikrobiol; 1980 Apr 16; 16(6):841-7. PubMed ID: 7005890
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  • 31. Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats.
    Tremonte P, Succi M, Reale A, Di Renzo T, Sorrentino E, Coppola R.
    J Appl Microbiol; 2007 Sep 16; 103(3):743-51. PubMed ID: 17714408
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  • 32. Use of molecular tools to characterize Lactobacillus spp. isolated from Greek traditional fermented sausages.
    Rantsiou K, Drosinos EH, Gialitaki M, Metaxopoulos I, Comi G, Cocolin L.
    Int J Food Microbiol; 2006 Dec 01; 112(3):215-22. PubMed ID: 17045690
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  • 35. 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 01; 29(6):480-6. PubMed ID: 16337767
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  • 37. Characterization of Staphylococcus xylosus and Staphylococcus carnosus isolated from Slovak meat products.
    Simonová M, Strompfová V, Marciňáková M, Lauková A, Vesterlund S, Moratalla ML, Bover-Cid S, Vidal-Carou C.
    Meat Sci; 2006 Aug 01; 73(4):559-64. PubMed ID: 22062552
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  • 38. The use of nucleosides and arginine as alternative energy sources by coagulase-negative staphylococci in view of meat fermentation.
    Janssens M, Van der Mijnsbrugge A, Sánchez Mainar M, Balzarini T, De Vuyst L, Leroy F.
    Food Microbiol; 2014 May 01; 39():53-60. PubMed ID: 24387852
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  • 40. Effect of temperature and pH on the community dynamics of coagulase-negative staphylococci during spontaneous meat fermentation in a model system.
    Stavropoulou DA, Filippou P, De Smet S, De Vuyst L, Leroy F.
    Food Microbiol; 2018 Dec 01; 76():180-188. PubMed ID: 30166139
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