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Journal Abstract Search

471 related items for PubMed ID: 17184340

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  • 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
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  • 5. 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
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  • 7. The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages.
    Ravyts F, Steen L, Goemaere O, Paelinck H, De Vuyst L, Leroy F.
    Food Microbiol; 2010 Oct 28; 27(7):945-54. PubMed ID: 20688237
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  • 8. 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
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  • 9. 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
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  • 12. 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
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  • 14. 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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  • 16. 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
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  • 17. Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up.
    Stavropoulou DA, De Maere H, Berardo A, Janssens B, Filippou P, De Vuyst L, De Smet S, Leroy F.
    Int J Food Microbiol; 2018 Jun 02; 274():60-66. PubMed ID: 29550159
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