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Journal Abstract Search

150 related items for PubMed ID: 1907472

  • 1. Antibacterial activity of Lactobacillus sake isolated from dry fermented sausages.
    Sobrino OJ, Rodríguez JM, Moreira WL, Fernández MF, Sanz B, Hernández PE.
    Int J Food Microbiol; 1991 May; 13(1):1-10. PubMed ID: 1907472
    [Abstract] [Full Text] [Related]

  • 2. Antibacterial activity of Lactobacillus sake isolated from meat.
    Schillinger U, Lücke FK.
    Appl Environ Microbiol; 1989 Aug; 55(8):1901-6. PubMed ID: 2782870
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  • 3. Antibacterial activity of Lactobacillus strains isolated from dry fermented sausages.
    Vignolo GM, Suriani F, Pesce de Ruiz Holgado A, Oliver G.
    J Appl Bacteriol; 1993 Oct; 75(4):344-9. PubMed ID: 8226391
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  • 4. Evaluation of antibacterial properties of lactic acid bacteria from traditionally and industrially produced fermented sausages from Germany.
    Bungenstock L, Abdulmawjood A, Reich F.
    PLoS One; 2020 Oct; 15(3):e0230345. PubMed ID: 32160253
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  • 5. Effect of chosen lactic acid bacteria strains on Staphylococcus aureus in vitro as well as in meat and raw sausages.
    Gomółka-Pawlicka M, Uradziński J, Wiszniewska A.
    Pol J Vet Sci; 2004 Oct; 7(4):251-9. PubMed ID: 15633784
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  • 6. Bioprotectives and probiotics for dry sausages.
    Työppönen S, Petäjä E, Mattila-Sandholm T.
    Int J Food Microbiol; 2003 Jun 25; 83(3):233-44. PubMed ID: 12745229
    [Abstract] [Full Text] [Related]

  • 7. Potential of cell-free supernatants from cultures of selected lactic acid bacteria and yeast obtained from local fermented foods as inhibitors of Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus.
    Mariam SH, Zegeye N, Tariku T, Andargie E, Endalafer N, Aseffa A.
    BMC Res Notes; 2014 Sep 04; 7():606. PubMed ID: 25190588
    [Abstract] [Full Text] [Related]

  • 8. Inhibition of Listeria monocytogenes by a lactic acid bacterium isolated from Italian salami.
    de Carvalho AA, de Paula RA, Mantovani HC, de Moraes CA.
    Food Microbiol; 2006 May 04; 23(3):213-9. PubMed ID: 16943007
    [Abstract] [Full Text] [Related]

  • 9. Probiotic potential of lactobacillus strains isolated from sorghum-based traditional fermented food.
    Rao KP, Chennappa G, Suraj U, Nagaraja H, Raj AP, Sreenivasa MY.
    Probiotics Antimicrob Proteins; 2015 Jun 04; 7(2):146-56. PubMed ID: 25666113
    [Abstract] [Full Text] [Related]

  • 10. Bacteriocin-producing Lactobacillus sake as starter culture in dry sausages.
    Tantillo MG, Di PA, Novello L.
    New Microbiol; 2002 Jan 04; 25(1):45-9. PubMed ID: 11837390
    [Abstract] [Full Text] [Related]

  • 11. Growth inhibitory effects of kimchi (Korean traditional fermented vegetable product) against Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus.
    Kim YS, Zheng ZB, Shin DH.
    J Food Prot; 2008 Feb 04; 71(2):325-32. PubMed ID: 18326182
    [Abstract] [Full Text] [Related]

  • 12. Antibacterial activity of lactic acid bacteria isolated from vacuum-packaged meats.
    Ahn C, Stiles ME.
    J Appl Bacteriol; 1990 Sep 04; 69(3):302-10. PubMed ID: 2123171
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  • 16. Functional properties of novel protective lactic acid bacteria and application in raw chicken meat against Listeria monocytogenes and Salmonella enteritidis.
    Maragkoudakis PA, Mountzouris KC, Psyrras D, Cremonese S, Fischer J, Cantor MD, Tsakalidou E.
    Int J Food Microbiol; 2009 Apr 15; 130(3):219-26. PubMed ID: 19249112
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  • 19. Characteristics of lactobacilli isolated from dry fermented sausages.
    Sanz B, Selgas D, Parejo I, Ordóñez JA.
    Int J Food Microbiol; 1988 May 15; 6(3):199-205. PubMed ID: 3275299
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