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Journal Abstract Search

385 related items for PubMed ID: 19913685

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  • 2. Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches.
    Vasilopoulos C, Ravyts F, De Maere H, De Mey E, Paelinck H, De Vuyst L, Leroy F.
    J Appl Microbiol; 2008 May; 104(5):1341-53. PubMed ID: 18070037
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  • 4. 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; 102(2):498-508. PubMed ID: 17241356
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  • 6. Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham.
    Han Y, Jiang Y, Xu X, Sun X, Xu B, Zhou G.
    Meat Sci; 2011 Aug; 88(4):682-8. PubMed ID: 21459524
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  • 7. Enterococcus species dominating in fresh modified-atmosphere-packaged, marinated broiler legs are overgrown by Carnobacterium and Lactobacillus species during storage at 6 degrees C.
    Björkroth J, Ristiniemi M, Vandamme P, Korkeala H.
    Int J Food Microbiol; 2005 Jan 01; 97(3):267-76. PubMed ID: 15582737
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  • 10. 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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  • 11. Variability within the dominant microbiota of sliced cooked poultry products at expiration date in the Belgian retail.
    Geeraerts W, Pothakos V, De Vuyst L, Leroy F.
    Food Microbiol; 2018 Aug 01; 73():209-215. PubMed ID: 29526205
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  • 12. Diversity of the predominant spoilage bacteria in water-boiled salted duck during storage.
    Liu F, Wang D, Du L, Zhu Y, Xu W.
    J Food Sci; 2010 Jun 01; 75(5):M317-21. PubMed ID: 20629890
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  • 13. Changes in the bacterial communities of vacuum-packaged pork during chilled storage analyzed by PCR-DGGE.
    Jiang Y, Gao F, Xu XL, Su Y, Ye KP, Zhou GH.
    Meat Sci; 2010 Dec 01; 86(4):889-95. PubMed ID: 20800372
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  • 16. Monitoring the lactic acid bacterial diversity during shochu fermentation by PCR-denaturing gradient gel electrophoresis.
    Endo A, Okada S.
    J Biosci Bioeng; 2005 Mar 01; 99(3):216-21. PubMed ID: 16233780
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  • 17. PCR-DGGE analysis for the identification of microbial populations from Argentinean dry fermented sausages.
    Fontana C, Vignolo G, Cocconcelli PS.
    J Microbiol Methods; 2005 Dec 01; 63(3):254-63. PubMed ID: 15893830
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  • 18. Temporal stability analysis of the microbiota in human feces by denaturing gradient gel electrophoresis using universal and group-specific 16S rRNA gene primers.
    Vanhoutte T, Huys G, Brandt E, Swings J.
    FEMS Microbiol Ecol; 2004 Jun 01; 48(3):437-46. PubMed ID: 19712312
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