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Journal Abstract Search

307 related items for PubMed ID: 16876279

  • 1.
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  • 2. Predicting inhibition and inactivation of Yersinia enterocolitica through lactic acid production by Lactobacillus sakei.
    Janssen M, Vereecken KM, Geeraerd AH, Logist F, De Visscher Y, Cappuyns A, Devlieghere F, Debevere J, Van Impe JF.
    Commun Agric Appl Biol Sci; 2003; 68(2 Pt B):449-57. PubMed ID: 24757785
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  • 3. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.
    Lindqvist R, Lindblad M.
    Int J Food Microbiol; 2009 Jan 31; 129(1):59-67. PubMed ID: 19064299
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  • 4. Modelling the combined effects of structured food model system and lactic acid on Listeria innocua and Lactococcus lactis growth in mono- and coculture.
    Antwi M, Bernaerts K, Van Impe JF, Geeraerd AH.
    Int J Food Microbiol; 2007 Nov 30; 120(1-2):71-84. PubMed ID: 17629978
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  • 5. Inactivation model equations and their associated parameter values obtained under static acid stress conditions cannot be used directly for predicting inactivation under dynamic conditions.
    Janssen M, Verhulst A, Valdramidis V, Devlieghere F, Van Impe JF, Geeraerd AH.
    Int J Food Microbiol; 2008 Nov 30; 128(1):136-45. PubMed ID: 18675486
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  • 6. Inactivation kinetics of Yersinia enterocolitica by citric and lactic acid at different temperatures.
    Virto R, Sanz D, Alvarez I, Condón, Raso J.
    Int J Food Microbiol; 2005 Sep 15; 103(3):251-7. PubMed ID: 16099310
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  • 7. Modelling pH evolution and lactic acid production in the growth medium of a lactic acid bacterium: application to set a biological TTI.
    Ellouze M, Pichaud M, Bonaiti C, Coroller L, Couvert O, Thuault D, Vaillant R.
    Int J Food Microbiol; 2008 Nov 30; 128(1):101-7. PubMed ID: 18768234
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  • 8. 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 30; 23(6):511-8. PubMed ID: 16943045
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  • 11. Co-culture experiments demonstrate the usefulness of Lactobacillus sakei 10A to prolong the shelf-life of a model cooked ham.
    Vermeiren L, Devlieghere F, Debevere J.
    Int J Food Microbiol; 2006 Apr 15; 108(1):68-77. PubMed ID: 16380186
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  • 12. Modelling the influence of single acid and mixture on bacterial growth.
    Coroller L, Guerrot V, Huchet V, Le Marc Y, Mafart P, Sohier D, Thuault D.
    Int J Food Microbiol; 2005 Apr 15; 100(1-3):167-78. PubMed ID: 15854702
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  • 13. Influence of controlled lactic fermentation on growth and sporulation of Bacillus cereus in milk.
    Røssland E, Langsrud T, Sørhaug T.
    Int J Food Microbiol; 2005 Aug 15; 103(1):69-77. PubMed ID: 16084267
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  • 14. Growth/no growth models describing the influence of pH, lactic and acetic acid on lactic acid bacteria developed to determine the stability of acidified sauces.
    Vermeulen A, Devlieghere F, Bernaerts K, Van Impe J, Debevere J.
    Int J Food Microbiol; 2007 Nov 01; 119(3):258-69. PubMed ID: 17868939
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  • 15. 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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  • 16. Applicability of a microbial Time Temperature Indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat.
    Vaikousi H, Biliaderis CG, Koutsoumanis KP.
    Int J Food Microbiol; 2009 Aug 15; 133(3):272-8. PubMed ID: 19564058
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  • 17. Towards a novel class of predictive microbial growth models.
    Van Impe JF, Poschet F, Geeraerd AH, Vereecken KM.
    Int J Food Microbiol; 2005 Apr 15; 100(1-3):97-105. PubMed ID: 15854696
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  • 18. Modelling the unexpected effect of acetic and lactic acid in combination with pH and aw on the growth/no growth interface of Zygosaccharomyces bailii.
    Vermeulen A, Dang TD, Geeraerd AH, Bernaerts K, Debevere J, Van Impe J, Devlieghere F.
    Int J Food Microbiol; 2008 May 10; 124(1):79-90. PubMed ID: 18400324
    [Abstract] [Full Text] [Related]

  • 19. Characterization of new bacteriocinogenic lactic acid bacteria isolated using a medium designed to simulate inhibition of Listeria by Lactobacillus sakei 2512 on meat.
    Héquet A, Laffitte V, Simon L, De Sousa-Caetano D, Thomas C, Fremaux C, Berjeaud JM.
    Int J Food Microbiol; 2007 Jan 01; 113(1):67-74. PubMed ID: 16997410
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  • 20. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.
    Panagou EZ, Schillinger U, Franz CM, Nychas GJ.
    Food Microbiol; 2008 Apr 01; 25(2):348-58. PubMed ID: 18206777
    [Abstract] [Full Text] [Related]

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