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144 related items for PubMed ID: 17999677

  • 1. A TaqMan-based real-time PCR assay for the specific detection and quantification of Leuconostoc mesenteroides in meat products.
    Elizaquível P, Chenoll E, Aznar R.
    FEMS Microbiol Lett; 2008 Jan; 278(1):62-71. PubMed ID: 17999677
    [Abstract] [Full Text] [Related]

  • 2. Real-time PCR based procedures for detection and quantification of Aspergillus carbonarius in wine grapes.
    Selma MV, Martínez-Culebras PV, Aznar R.
    Int J Food Microbiol; 2008 Feb 29; 122(1-2):126-34. PubMed ID: 18160163
    [Abstract] [Full Text] [Related]

  • 3. Simultaneous detection of Carnobacterium and Leuconostoc in meat products by multiplex PCR.
    Macián MC, Chenoll E, Aznar R.
    J Appl Microbiol; 2004 Feb 29; 97(2):384-94. PubMed ID: 15239706
    [Abstract] [Full Text] [Related]

  • 4. Development of a real-time PCR assay for detection and quantification of enterotoxigenic members of Bacillus cereus group in food samples.
    Martínez-Blanch JF, Sánchez G, Garay E, Aznar R.
    Int J Food Microbiol; 2009 Sep 30; 135(1):15-21. PubMed ID: 19665814
    [Abstract] [Full Text] [Related]

  • 5. Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products.
    Valerio F, Favilla M, De Bellis P, Sisto A, de Candia S, Lavermicocca P.
    Syst Appl Microbiol; 2009 Sep 30; 32(6):438-48. PubMed ID: 19243908
    [Abstract] [Full Text] [Related]

  • 6. A genus-specific PCR method for differentiation between Leuconostoc and Weissella and its application in identification of heterofermentative lactic acid bacteria from coffee fermentation.
    Schillinger U, Boehringer B, Wallbaum S, Caroline L, Gonfa A, Huch Née Kostinek M, Holzapfel WH, Franz CM.
    FEMS Microbiol Lett; 2008 Sep 30; 286(2):222-6. PubMed ID: 18657111
    [Abstract] [Full Text] [Related]

  • 7. Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan.
    Chao SH, Wu RJ, Watanabe K, Tsai YC.
    Int J Food Microbiol; 2009 Nov 15; 135(3):203-10. PubMed ID: 19700215
    [Abstract] [Full Text] [Related]

  • 8. Development of a multiplex and real time PCR assay for the specific detection of Arcobacter butzleri and Arcobacter cryaerophilus.
    Brightwell G, Mowat E, Clemens R, Boerema J, Pulford DJ, On SL.
    J Microbiol Methods; 2007 Feb 15; 68(2):318-25. PubMed ID: 17055091
    [Abstract] [Full Text] [Related]

  • 9. Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR.
    Robert H, Gabriel V, Fontagné-Faucher C.
    Int J Food Microbiol; 2009 Sep 30; 135(1):53-9. PubMed ID: 19651455
    [Abstract] [Full Text] [Related]

  • 10. 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 30; 102(2):498-508. PubMed ID: 17241356
    [Abstract] [Full Text] [Related]

  • 11. Rapid detection and identification of the bacterium Pantoea stewartii in maize by TaqMan real-time PCR assay targeting the cpsD gene.
    Tambong JT, Mwange KN, Bergeron M, Ding T, Mandy F, Reid LM, Zhu X.
    J Appl Microbiol; 2008 May 30; 104(5):1525-37. PubMed ID: 18179542
    [Abstract] [Full Text] [Related]

  • 12. Detection, quantification and vitality of Listeria monocytogenes in food as determined by quantitative PCR.
    Rantsiou K, Alessandria V, Urso R, Dolci P, Cocolin L.
    Int J Food Microbiol; 2008 Jan 15; 121(1):99-105. PubMed ID: 18061295
    [Abstract] [Full Text] [Related]

  • 13. Real-time PCR for the detection of Salmonella spp. in food: An alternative approach to a conventional PCR system suggested by the FOOD-PCR project.
    Hein I, Flekna G, Krassnig M, Wagner M.
    J Microbiol Methods; 2006 Sep 15; 66(3):538-47. PubMed ID: 16564585
    [Abstract] [Full Text] [Related]

  • 14. Fingerprint of lactic acid bacteria population in beef carpaccio is influenced by storage process and seasonal changes.
    Lucquin I, Zagorec M, Champomier-Vergès M, Chaillou S.
    Food Microbiol; 2012 Apr 15; 29(2):187-96. PubMed ID: 22202872
    [Abstract] [Full Text] [Related]

  • 15. Identification of staphylococci and dominant lactic acid bacteria in spontaneously fermented Swiss meat products using PCR-RFLP.
    Marty E, Buchs J, Eugster-Meier E, Lacroix C, Meile L.
    Food Microbiol; 2012 Apr 15; 29(2):157-66. PubMed ID: 22202869
    [Abstract] [Full Text] [Related]

  • 16. Construction of theta-type shuttle vector for Leuconostoc and other lactic acid bacteria using pCB42 isolated from kimchi.
    Eom HJ, Moon JS, Cho SK, Kim JH, Han NS.
    Plasmid; 2012 Jan 15; 67(1):35-43. PubMed ID: 22133745
    [Abstract] [Full Text] [Related]

  • 17. Quantification of total viable bacteria on fish fillets by using ethidium bromide monoazide real-time polymerase chain reaction.
    Lee JL, Levin RE.
    Int J Food Microbiol; 2007 Sep 30; 118(3):312-7. PubMed ID: 17727991
    [Abstract] [Full Text] [Related]

  • 18. A novel real-time PCR assay for the specific identification and quantification of Weissella viridescens in blood sausages.
    Gómez-Rojo EM, Romero-Santacreu L, Jaime I, Rovira J.
    Int J Food Microbiol; 2015 Dec 23; 215():16-24. PubMed ID: 26318409
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20. Identification and quantification of acetic acid bacteria in wine and vinegar by TaqMan-MGB probes.
    Torija MJ, Mateo E, Guillamón JM, Mas A.
    Food Microbiol; 2010 Apr 15; 27(2):257-65. PubMed ID: 20141944
    [Abstract] [Full Text] [Related]

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