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Journal Abstract Search

225 related items for PubMed ID: 18810865

  • 1. Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages.
    Ravyts F, Barbuti S, Frustoli MA, Parolari G, Saccani G, De Vuyst L, Leroy F.
    J Food Prot; 2008 Sep; 71(9):1817-27. PubMed ID: 18810865
    [Abstract] [Full Text] [Related]

  • 2. Technological characterization of a bacteriocin-producing Lactobacillus sakei and its use in fermented sausages production.
    Urso R, Rantsiou K, Cantoni C, Comi G, Cocolin L.
    Int J Food Microbiol; 2006 Aug 01; 110(3):232-9. PubMed ID: 16814893
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  • 3. Behaviour of Listeria monocytogenes during the maturation of naturally and artificially contaminated salami: effect of lactic-acid bacteria starter cultures.
    Campanini M, Pedrazzoni I, Barbuti S, Baldini P.
    Int J Food Microbiol; 1993 Nov 26; 20(3):169-75. PubMed ID: 8312141
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  • 4. Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages.
    Benkerroum N, Daoudi A, Hamraoui T, Ghalfi H, Thiry C, Duroy M, Evrart P, Roblain D, Thonart P.
    J Appl Microbiol; 2005 Nov 26; 98(1):56-63. PubMed ID: 15610417
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  • 5. Interactions of meat-associated bacteriocin-producing Lactobacilli with Listeria innocua under stringent sausage fermentation conditions.
    Leroy F, Lievens K, De Vuyst L.
    J Food Prot; 2005 Oct 26; 68(10):2078-84. PubMed ID: 16245710
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  • 6. Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage.
    Porto-Fett AC, Hwang CA, Call JE, Juneja VK, Ingham SC, Ingham BH, Luchansky JB.
    Food Microbiol; 2008 Sep 26; 25(6):793-801. PubMed ID: 18620971
    [Abstract] [Full Text] [Related]

  • 7. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.
    Lindqvist R, Lindblad M.
    Int J Food Microbiol; 2009 Jan 31; 129(1):59-67. PubMed ID: 19064299
    [Abstract] [Full Text] [Related]

  • 8. Survival of Listeria monocytogenes on sliced cooked sausage after treatment with pediocin AcH.
    Mattila K, Saris P, Työppönen S.
    Int J Food Microbiol; 2003 Dec 31; 89(2-3):281-6. PubMed ID: 14623394
    [Abstract] [Full Text] [Related]

  • 9. Impact of Lactobacillus curvatus 54M16 on microbiota composition and growth of Listeria monocytogenes in fermented sausages.
    Giello M, La Storia A, De Filippis F, Ercolini D, Villani F.
    Food Microbiol; 2018 Jun 31; 72():1-15. PubMed ID: 29407386
    [Abstract] [Full Text] [Related]

  • 10. 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 31; 23(6):511-8. PubMed ID: 16943045
    [Abstract] [Full Text] [Related]

  • 11. Fate of Listeria monocytogenes and pediococcal starter cultures during the manufacture of chicken summer sausage.
    Baccus-Taylor G, Glass KA, Luchansky JB, Maurer AJ.
    Poult Sci; 1993 Sep 31; 72(9):1772-8. PubMed ID: 8234138
    [Abstract] [Full Text] [Related]

  • 12. Applicability of bacteriocinogenic Lactobacillus pentosus 31-1 as a novel functional starter culture or coculture for fermented sausage manufacture.
    Liu G, Griffiths MW, Shang N, Chen S, Li P.
    J Food Prot; 2010 Feb 31; 73(2):292-8. PubMed ID: 20132674
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  • 15. Inhibition of Listeria monocytogenes and Escherichia coli O157:H7 in liquid broth medium and during processing of fermented sausage using autochthonous starter cultures.
    Pragalaki T, Bloukas JG, Kotzekidou P.
    Meat Sci; 2013 Nov 31; 95(3):458-64. PubMed ID: 23793080
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  • 16. Quantifying nonthermal inactivation of Listeria monocytogenes in European fermented sausages using bacteriocinogenic lactic acid bacteria or their bacteriocins: a case study for risk assessment.
    Drosinos EH, Mataragas M, Vesković-Moracanin S, Gasparik-Reichardt J, Hadziosmanović M, Alagić D.
    J Food Prot; 2006 Nov 31; 69(11):2648-63. PubMed ID: 17133808
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  • 18. Control of Listeria monocytogenes in model sausages by enterocin AS-48.
    Ananou S, Garriga M, Hugas M, Maqueda M, Martínez-Bueno M, Gálvez A, Valdivia E.
    Int J Food Microbiol; 2005 Aug 25; 103(2):179-90. PubMed ID: 16083820
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