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444 related items for PubMed ID: 16943085

  • 1. Behaviour of Brochothrix thermosphacta in presence of other meat spoilage microbial groups.
    Russo F, Ercolini D, Mauriello G, Villani F.
    Food Microbiol; 2006 Dec; 23(8):797-802. PubMed ID: 16943085
    [Abstract] [Full Text] [Related]

  • 2. Spoilage-related microbiota associated with chilled beef stored in air or vacuum pack.
    Pennacchia C, Ercolini D, Villani F.
    Food Microbiol; 2011 Feb; 28(1):84-93. PubMed ID: 21056779
    [Abstract] [Full Text] [Related]

  • 3. Development of a Real-Time PCR assay for the specific detection of Brochothrix thermosphacta in fresh and spoiled raw meat.
    Pennacchia C, Ercolini D, Villani F.
    Int J Food Microbiol; 2009 Sep 15; 134(3):230-6. PubMed ID: 19651454
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. 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 15; 26(8):876-81. PubMed ID: 19835775
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. Isolation of lactic acid bacteria with inhibitory activity against pathogens and spoilage organisms associated with fresh meat.
    Jones RJ, Hussein HM, Zagorec M, Brightwell G, Tagg JR.
    Food Microbiol; 2008 Apr 15; 25(2):228-34. PubMed ID: 18206764
    [Abstract] [Full Text] [Related]

  • 8. Effect of Lactobacillus-protective cultures with bacteriocin-like inhibitory substances' producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuum-packaged sliced beef.
    Katikou P, Ambrosiadis I, Georgantelis D, Koidis P, Georgakis SA.
    J Appl Microbiol; 2005 Apr 15; 99(6):1303-13. PubMed ID: 16313402
    [Abstract] [Full Text] [Related]

  • 9. Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches.
    Vasilopoulos C, Ravyts F, De Maere H, De Mey E, Paelinck H, De Vuyst L, Leroy F.
    J Appl Microbiol; 2008 May 15; 104(5):1341-53. PubMed ID: 18070037
    [Abstract] [Full Text] [Related]

  • 10. Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions.
    Ercolini D, Russo F, Torrieri E, Masi P, Villani F.
    Appl Environ Microbiol; 2006 Jul 15; 72(7):4663-71. PubMed ID: 16820458
    [Abstract] [Full Text] [Related]

  • 11. The spoilage characteristics of Brochothrix thermosphacta and two psychrotolerant Enterobacteriacae in vacuum packed lamb and the comparison between high and low pH cuts.
    Gribble A, Mills J, Brightwell G.
    Meat Sci; 2014 May 15; 97(1):83-92. PubMed ID: 24548927
    [Abstract] [Full Text] [Related]

  • 12. Enterococcus species dominating in fresh modified-atmosphere-packaged, marinated broiler legs are overgrown by Carnobacterium and Lactobacillus species during storage at 6 degrees C.
    Björkroth J, Ristiniemi M, Vandamme P, Korkeala H.
    Int J Food Microbiol; 2005 Jan 01; 97(3):267-76. PubMed ID: 15582737
    [Abstract] [Full Text] [Related]

  • 13. 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 Jan 01; 98(1):33-42. PubMed ID: 15610415
    [Abstract] [Full Text] [Related]

  • 14. Characterisation of the dominant bacterial population in modified atmosphere packaged farmed halibut (Hippoglossus hippoglossus) based on 16S rDNA-DGGE.
    Hovda MB, Sivertsvik M, Lunestad BT, Lorentzen G, Rosnes JT.
    Food Microbiol; 2007 Jun 01; 24(4):362-71. PubMed ID: 17189762
    [Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. Comparison of culture-dependent and independent techniques for characterisation of the microflora of peroxyacetic acid treated, vacuum-packaged beef.
    Brightwell G, Clemens R, Adam K, Urlich S, Boerema J.
    Food Microbiol; 2009 May 01; 26(3):283-8. PubMed ID: 19269570
    [Abstract] [Full Text] [Related]

  • 17. Changes of bacterial diversity and main flora in chilled pork during storage using PCR-DGGE.
    Li MY, Zhou GH, Xu XL, Li CB, Zhu WY.
    Food Microbiol; 2006 Oct 01; 23(7):607-11. PubMed ID: 16943058
    [Abstract] [Full Text] [Related]

  • 18. Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora.
    Koutsoumanis KP, Stamatiou AP, Drosinos EH, Nychas GJ.
    Food Microbiol; 2008 Oct 01; 25(7):915-21. PubMed ID: 18721682
    [Abstract] [Full Text] [Related]

  • 19. Binary combination of epsilon-poly-L-lysine and isoeugenol affect progression of spoilage microbiota in fresh turkey meat, and delay onset of spoilage in Pseudomonas putida challenged meat.
    Hyldgaard M, Meyer RL, Peng M, Hibberd AA, Fischer J, Sigmundsson A, Mygind T.
    Int J Food Microbiol; 2015 Dec 23; 215():131-42. PubMed ID: 26433458
    [Abstract] [Full Text] [Related]

  • 20. Identifying the bacterial community on the surface of Intralox belting in a meat boning room by culture-dependent and culture-independent 16S rDNA sequence analysis.
    Brightwell G, Boerema J, Mills J, Mowat E, Pulford D.
    Int J Food Microbiol; 2006 May 25; 109(1-2):47-53. PubMed ID: 16488497
    [Abstract] [Full Text] [Related]

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