These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

490 related items for PubMed ID: 18155310

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4. Polyphasic taxonomic studies of lactic acid bacteria associated with Tunisian fermented meat based on the heterogeneity of the 16S-23S rRNA gene intergenic spacer region.
    Ben Belgacem Z, Dousset X, Prévost H, Manai M.
    Arch Microbiol; 2009 Sep 10; 191(9):711-20. PubMed ID: 19669730
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8. 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 30; 88(4):668-74. PubMed ID: 21420794
    [Abstract] [Full Text] [Related]

  • 9. 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 30; 85(3):467-71. PubMed ID: 20416816
    [Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12. 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 30; 72(6):M193-201. PubMed ID: 17995686
    [Abstract] [Full Text] [Related]

  • 13. Sequencing and expression analysis of the sakacin P bacteriocin produced by a Lactobacillus sakei strain isolated from naturally fermented sausages.
    Urso R, Rantsiou K, Cantoni C, Comi G, Cocolin L.
    Appl Microbiol Biotechnol; 2006 Jul 30; 71(4):480-5. PubMed ID: 16231175
    [Abstract] [Full Text] [Related]

  • 14. 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 Jul 30; 100(1):40-9. PubMed ID: 16405683
    [Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. Use of molecular tools to characterize Lactobacillus spp. isolated from Greek traditional fermented sausages.
    Rantsiou K, Drosinos EH, Gialitaki M, Metaxopoulos I, Comi G, Cocolin L.
    Int J Food Microbiol; 2006 Dec 01; 112(3):215-22. PubMed ID: 17045690
    [Abstract] [Full Text] [Related]

  • 17. 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 01; 102(2):498-508. PubMed ID: 17241356
    [Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19. Inhibition by Lactobacillus sakei of other species in the flora of vacuum packaged raw meats during prolonged storage.
    Jones RJ, Zagorec M, Brightwell G, Tagg JR.
    Food Microbiol; 2009 Dec 01; 26(8):876-81. PubMed ID: 19835775
    [Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 25.