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Journal Abstract Search

162 related items for PubMed ID: 19157614

  • 1. Genetic diversity and biofilm formation of Staphylococcus equorum isolated from naturally fermented sausages and their manufacturing environment.
    Leroy S, Lebert I, Chacornac JP, Chavant P, Bernardi T, Talon R.
    Int J Food Microbiol; 2009 Aug 31; 134(1-2):46-51. PubMed ID: 19157614
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  • 2. Staphylococcal community of a small unit manufacturing traditional dry fermented sausages.
    Corbière Morot-Bizot S, Leroy S, Talon R.
    Int J Food Microbiol; 2006 Apr 25; 108(2):210-7. PubMed ID: 16488037
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  • 7. Prevalence of antibiotic resistance in coagulase-negative staphylococci from spontaneously fermented meat products and safety assessment for new starters.
    Marty E, Bodenmann C, Buchs J, Hadorn R, Eugster-Meier E, Lacroix C, Meile L.
    Int J Food Microbiol; 2012 Oct 01; 159(2):74-83. PubMed ID: 23072691
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  • 8. Surface properties and behaviour on abiotic surfaces of Staphylococcus carnosus, a genetically homogeneous species.
    Planchon S, Gaillard-Martinie B, Leroy S, Bellon-Fontaine MN, Fadda S, Talon R.
    Food Microbiol; 2007 Feb 01; 24(1):44-51. PubMed ID: 16943093
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  • 10. Ecology and dynamics of coagulase-negative cocci isolated from naturally fermented Italian sausages.
    Iacumin L, Comi G, Cantoni C, Cocolin L.
    Syst Appl Microbiol; 2006 Sep 01; 29(6):480-6. PubMed ID: 16337767
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  • 11. Ecology and characterization by molecular methods of Staphylococcus species isolated from fresh sausages.
    Rantsiou K, Iacumin L, Cantoni C, Comi G, Cocolin L.
    Int J Food Microbiol; 2005 Jan 01; 97(3):277-84. PubMed ID: 15582738
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  • 12. Microbial ecology of food contact surfaces and products of small-scale facilities producing traditional sausages.
    Gounadaki AS, Skandamis PN, Drosinos EH, Nychas GJ.
    Food Microbiol; 2008 Apr 01; 25(2):313-23. PubMed ID: 18206774
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  • 14. Safety and technological characterization of Staphylococcus equorum isolates from jeotgal, a Korean high-salt-fermented seafood, for starter development.
    Jeong DW, Han S, Lee JH.
    Int J Food Microbiol; 2014 Oct 01; 188():108-15. PubMed ID: 25106039
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  • 16. Development of a multiplex PCR for the identification of Staphylococcus genus and four staphylococcal species isolated from food.
    Morot-Bizot SC, Talon R, Leroy S.
    J Appl Microbiol; 2004 Oct 01; 97(5):1087-94. PubMed ID: 15479426
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  • 17. Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages.
    Blaiotta G, Pennacchia C, Villani F, Ricciardi A, Tofalo R, Parente E.
    J Appl Microbiol; 2004 Oct 01; 97(2):271-84. PubMed ID: 15239693
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  • 18. Mycobiota in the processing areas of two different meat products.
    Sørensen LM, Jacobsen T, Nielsen PV, Frisvad JC, Koch AG.
    Int J Food Microbiol; 2008 May 10; 124(1):58-64. PubMed ID: 18367279
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