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Journal Abstract Search

642 related items for PubMed ID: 17241356

  • 21. Changes in the microbial communities in vacuum-packaged smoked bacon during storage.
    Li X, Li C, Ye H, Wang Z, Wu X, Han Y, Xu B.
    Food Microbiol; 2019 Feb; 77():26-37. PubMed ID: 30297053
    [Abstract] [Full Text] [Related]

  • 22. Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.
    Aymerich T, Martín B, Garriga M, Vidal-Carou MC, Bover-Cid S, Hugas M.
    J Appl Microbiol; 2006 Feb; 100(1):40-9. PubMed ID: 16405683
    [Abstract] [Full Text] [Related]

  • 23. 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; 23(6):511-8. PubMed ID: 16943045
    [Abstract] [Full Text] [Related]

  • 24. Identification of lactic acid bacteria involved in the spoilage of pasteurized "foie gras" products.
    Matamoros S, André S, Hue I, Prévost H, Pilet MF.
    Meat Sci; 2010 Jul; 85(3):467-71. PubMed ID: 20416816
    [Abstract] [Full Text] [Related]

  • 25. 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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  • 28. Changes in the bacterial communities of vacuum-packaged pork during chilled storage analyzed by PCR-DGGE.
    Jiang Y, Gao F, Xu XL, Su Y, Ye KP, Zhou GH.
    Meat Sci; 2010 Dec 15; 86(4):889-95. PubMed ID: 20800372
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  • 31. Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4 degrees C.
    Metaxopoulos J, Mataragas M, Drosinos EH.
    J Appl Microbiol; 2002 Dec 15; 93(3):363-73. PubMed ID: 12174033
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  • 32. Leuconostoc gasicomitatum is the dominating lactic acid bacterium in retail modified-atmosphere-packaged marinated broiler meat strips on sell-by-day.
    Susiluoto T, Korkeala H, Björkroth KJ.
    Int J Food Microbiol; 2003 Jan 15; 80(1):89-97. PubMed ID: 12430775
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  • 33. Lactic acid bacteria and their controversial role in fresh meat spoilage.
    Pothakos V, Devlieghere F, Villani F, Björkroth J, Ercolini D.
    Meat Sci; 2015 Nov 15; 109():66-74. PubMed ID: 25972087
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  • 34. 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
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  • 35. 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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  • 36. 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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  • 37. Microbial, sensory and volatile changes during the anaerobic cold storage of morcilla de Burgos previously inoculated with Weissella viridescens and Leuconostoc mesenteroides.
    Diez AM, Björkroth J, Jaime I, Rovira J.
    Int J Food Microbiol; 2009 May 31; 131(2-3):168-77. PubMed ID: 19307036
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  • 38. Characterization of the spoilage lactic acid bacteria in "sliced vacuum-packed cooked ham".
    Kalschne DL, Womer R, Mattana A, Sarmento CM, Colla LM, Colla E.
    Braz J Microbiol; 2015 Mar 31; 46(1):173-81. PubMed ID: 26221105
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  • 39. Leuconostoc carnosum 4010 has the potential for use as a protective culture for vacuum-packed meats: culture isolation, bacteriocin identification, and meat application experiments.
    Budde BB, Hornbaek T, Jacobsen T, Barkholt V, Koch AG.
    Int J Food Microbiol; 2003 Jun 15; 83(2):171-84. PubMed ID: 12706038
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  • 40. The spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking.
    Samelis J, Kakouri A, Rementzis J.
    Int J Food Microbiol; 2000 Jun 01; 56(2-3):133-43. PubMed ID: 10857539
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