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Journal Abstract Search

401 related items for PubMed ID: 19835775

  • 1. 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; 26(8):876-81. PubMed ID: 19835775
    [Abstract] [Full Text] [Related]

  • 2. Isolation of lactic acid bacteria with inhibitory activity against pathogens and spoilage organisms associated with fresh meat.
    Jones RJ, Hussein HM, Zagorec M, Brightwell G, Tagg JR.
    Food Microbiol; 2008 Apr; 25(2):228-34. PubMed ID: 18206764
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  • 3. Effect of Lactobacillus-protective cultures with bacteriocin-like inhibitory substances' producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuum-packaged sliced beef.
    Katikou P, Ambrosiadis I, Georgantelis D, Koidis P, Georgakis SA.
    J Appl Microbiol; 2005 Apr; 99(6):1303-13. PubMed ID: 16313402
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  • 4. Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products.
    Vermeiren L, Devlieghere F, Debevere J.
    Int J Food Microbiol; 2004 Nov 01; 96(2):149-64. PubMed ID: 15364469
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  • 5. 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 01; 23(6):511-8. PubMed ID: 16943045
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  • 6. Effect of bacterial interactions on the spoilage of cold-smoked salmon.
    Joffraud JJ, Cardinal M, Cornet J, Chasles JS, Léon S, Gigout F, Leroi F.
    Int J Food Microbiol; 2006 Oct 15; 112(1):51-61. PubMed ID: 16949172
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  • 7. Co-culture experiments demonstrate the usefulness of Lactobacillus sakei 10A to prolong the shelf-life of a model cooked ham.
    Vermeiren L, Devlieghere F, Debevere J.
    Int J Food Microbiol; 2006 Apr 15; 108(1):68-77. PubMed ID: 16380186
    [Abstract] [Full Text] [Related]

  • 8. Anti-listerial activity of bacteriocin-producing Lactobacillus curvatus CWBI-B28 and Lactobacillus sakei CWBI-B1365 on raw beef and poultry meat.
    Dortu C, Huch M, Holzapfel WH, Franz CM, Thonart P.
    Lett Appl Microbiol; 2008 Dec 15; 47(6):581-6. PubMed ID: 19120930
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  • 10. Inhibition of Listeria innocua and Brochothrix thermosphacta in vacuum-packaged meat by addition of bacteriocinogenic Lactobacillus curvatus CRL705 and its bacteriocins.
    Castellano P, Vignolo G.
    Lett Appl Microbiol; 2006 Aug 15; 43(2):194-9. PubMed ID: 16869904
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  • 11. Growth control of Listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria.
    Tomé E, Gibbs PA, Teixeira PC.
    Int J Food Microbiol; 2008 Feb 10; 121(3):285-94. PubMed ID: 18068846
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  • 12. Behaviour of Brochothrix thermosphacta in presence of other meat spoilage microbial groups.
    Russo F, Ercolini D, Mauriello G, Villani F.
    Food Microbiol; 2006 Dec 10; 23(8):797-802. PubMed ID: 16943085
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  • 14. Contamination levels of Clostridium estertheticum spores that result in gaseous spoilage of vacuum-packaged chilled beef and lamb meat.
    Clemens RM, Adam KH, Brightwell G.
    Lett Appl Microbiol; 2010 Jun 01; 50(6):591-6. PubMed ID: 20406381
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  • 15. Evaluation of stored lamb bio-preserved using a three-strain cocktail of Lactobacillus sakei.
    Jones RJ, Wiklund E, Zagorec M, Tagg JR.
    Meat Sci; 2010 Dec 01; 86(4):955-9. PubMed ID: 20800371
    [Abstract] [Full Text] [Related]

  • 16. Substrate utilization by Clostridium estertheticum cultivated in meat juice medium.
    Yang X, Balamurugan S, Gill CO.
    Int J Food Microbiol; 2009 Jan 15; 128(3):501-5. PubMed ID: 19027974
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  • 20. Effects of meat pH on growth of 11 species of psychrotolerant clostridia on vacuum packaged beef and blown pack spoilage of the product.
    Yang X, Youssef MK, Gill CO, Badoni M, López-Campos Ó.
    Food Microbiol; 2014 May 15; 39():13-8. PubMed ID: 24387847
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