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Journal Abstract Search

256 related items for PubMed ID: 17045690

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  • 2. Ecology of lactic acid bacteria in Italian fermented sausages: isolation, identification and molecular characterization.
    Urso R, Comi G, Cocolin L.
    Syst Appl Microbiol; 2006 Dec; 29(8):671-80. PubMed ID: 16510261
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  • 7. Polyphasic study of microbial communities of two Spanish farmhouse goats' milk cheeses from Sierra de Aracena.
    Martín-Platero AM, Maqueda M, Valdivia E, Purswani J, Martínez-Bueno M.
    Food Microbiol; 2009 May; 26(3):294-304. PubMed ID: 19269572
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  • 8. Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages.
    Benito MJ, Martín A, Aranda E, Pérez-Nevado F, Ruiz-Moyano S, Córdoba MG.
    J Food Sci; 2007 Aug; 72(6):M193-201. PubMed ID: 17995686
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  • 10. Method for reliable isolation of Lactobacillus sakei strains originating from Tunisian seafood and meat products.
    Najjari A, Ouzari H, Boudabous A, Zagorec M.
    Int J Food Microbiol; 2008 Feb 10; 121(3):342-51. PubMed ID: 18155310
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  • 11. Characterization and selection of lactobacilli isolated from Spanish fermented sausages.
    Rovira A, Nieto JC, Rodríguez A, Reguera JI, González Z.
    Microbiologia; 1997 Jun 10; 13(2):201-8. PubMed ID: 9253760
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  • 12. 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
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  • 13. Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages.
    Fontana C, Sandro Cocconcelli P, Vignolo G.
    Int J Food Microbiol; 2005 Aug 25; 103(2):131-42. PubMed ID: 16083816
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  • 17. Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria.
    Dolci P, Alessandria V, Zeppa G, Rantsiou K, Cocolin L.
    Food Microbiol; 2008 Apr 25; 25(2):392-9. PubMed ID: 18206782
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  • 19. Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.
    Kostinek M, Specht I, Edward VA, Pinto C, Egounlety M, Sossa C, Mbugua S, Dortu C, Thonart P, Taljaard L, Mengu M, Franz CM, Holzapfel WH.
    Int J Food Microbiol; 2007 Mar 20; 114(3):342-51. PubMed ID: 17188771
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