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642 related items for PubMed ID: 17241356

  • 1. 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; 102(2):498-508. PubMed ID: 17241356
    [Abstract] [Full Text] [Related]

  • 2. Characterization and identification of lactic acid bacteria in "morcilla de Burgos".
    Santos EM, Jaime I, Rovira J, Lyhs U, Korkeala H, Björkroth J.
    Int J Food Microbiol; 2005 Jan 01; 97(3):285-96. PubMed ID: 15582739
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. Intraspecific diversity of Lactobacillus curvatus, Lactobacillus plantarum, Lactobacillus sakei, and Leuconostoc mesenteroides associated with vacuum-packed meat product spoilage analyzed by randomly amplified polymorphic DNA PCR.
    Aznar R, Chenoll E.
    J Food Prot; 2006 Oct 01; 69(10):2403-10. PubMed ID: 17066919
    [Abstract] [Full Text] [Related]

  • 5. Characterization of the bacterial spoilage flora in marinated pork products.
    Schirmer BC, Heir E, Langsrud S.
    J Appl Microbiol; 2009 Jun 01; 106(6):2106-16. PubMed ID: 19298510
    [Abstract] [Full Text] [Related]

  • 6. Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products.
    Vermeiren L, Devlieghere F, Debevere J.
    Int J Food Microbiol; 2004 Nov 01; 96(2):149-64. PubMed ID: 15364469
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham.
    Han Y, Jiang Y, Xu X, Sun X, Xu B, Zhou G.
    Meat Sci; 2011 Aug 01; 88(4):682-8. PubMed ID: 21459524
    [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 01; 104(5):1341-53. PubMed ID: 18070037
    [Abstract] [Full Text] [Related]

  • 10. Diversity of lactic acid bacteria from modified atmosphere packaged sliced cooked meat products at sell-by date assessed by PCR-denaturing gradient gel electrophoresis.
    Audenaert K, D'Haene K, Messens K, Ruyssen T, Vandamme P, Huys G.
    Food Microbiol; 2010 Feb 01; 27(1):12-8. PubMed ID: 19913685
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 12. The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovská Klobása).
    Danilović B, Joković N, Petrović L, Veljović K, Tolinački M, Savić D.
    Meat Sci; 2011 Aug 15; 88(4):668-74. PubMed ID: 21420794
    [Abstract] [Full Text] [Related]

  • 13. Developing microbial spoilage population in vacuum-packaged charcoal-broiled European river lamprey (Lampetra fluviatilis).
    Merivirta LO, Koort JM, Kivisaari M, Korkeala H, Björkroth KJ.
    Int J Food Microbiol; 2005 May 25; 101(2):145-52. PubMed ID: 15862876
    [Abstract] [Full Text] [Related]

  • 14. 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 May 25; 99(6):1303-13. PubMed ID: 16313402
    [Abstract] [Full Text] [Related]

  • 15. Characterization of spoilage through heterofermentative lactic acid bacteria and Brochotrix spp. on vacuum packaged cooked ham.
    Vermeiren L, Devlieghere F, Debevere J.
    Commun Agric Appl Biol Sci; 2003 May 25; 68(3):23-6. PubMed ID: 14702653
    [No Abstract] [Full Text] [Related]

  • 16. The influence of different preservation methods on spoilage bacteria populations inoculated in morcilla de Burgos during anaerobic cold storage.
    Diez AM, Jaime I, Rovira J.
    Int J Food Microbiol; 2009 Jun 30; 132(2-3):91-9. PubMed ID: 19411125
    [Abstract] [Full Text] [Related]

  • 17. Simultaneous detection of Carnobacterium and Leuconostoc in meat products by multiplex PCR.
    Macián MC, Chenoll E, Aznar R.
    J Appl Microbiol; 2004 Jun 30; 97(2):384-94. PubMed ID: 15239706
    [Abstract] [Full Text] [Related]

  • 18. Spoilage-related microbiota associated with chilled beef stored in air or vacuum pack.
    Pennacchia C, Ercolini D, Villani F.
    Food Microbiol; 2011 Feb 30; 28(1):84-93. PubMed ID: 21056779
    [Abstract] [Full Text] [Related]

  • 19. Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure.
    Diez AM, Urso R, Rantsiou K, Jaime I, Rovira J, Cocolin L.
    Int J Food Microbiol; 2008 Apr 30; 123(3):246-53. PubMed ID: 18367280
    [Abstract] [Full Text] [Related]

  • 20. Antibacterial Effect of Essential Oils against Spoilage Bacteria from Vacuum-Packed Cooked Cured Sausages.
    Khorsandi A, Ziaee E, Shad E, Razmjooei M, Eskandari MH, Aminlari M.
    J Food Prot; 2018 Aug 30; 81(8):1386-1393. PubMed ID: 30019960
    [Abstract] [Full Text] [Related]

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