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Journal Abstract Search

194 related items for PubMed ID: 20141940

  • 21. Isolation of lactic acid bacteria from Malaysian foods and assessment of the isolates for industrial potential.
    Mohd Adnan AF, Tan IK.
    Bioresour Technol; 2007 May; 98(7):1380-5. PubMed ID: 16872826
    [Abstract] [Full Text] [Related]

  • 22. Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages.
    Benito MJ, Martín A, Aranda E, Pérez-Nevado F, Ruiz-Moyano S, Córdoba MG.
    J Food Sci; 2007 Aug; 72(6):M193-201. PubMed ID: 17995686
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  • 23. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.
    Panagou EZ, Schillinger U, Franz CM, Nychas GJ.
    Food Microbiol; 2008 Apr; 25(2):348-58. PubMed ID: 18206777
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  • 24. Moulds contaminants on Norwegian dry-cured meat products.
    Asefa DT, Gjerde RO, Sidhu MS, Langsrud S, Kure CF, Nesbakken T, Skaar I.
    Int J Food Microbiol; 2009 Jan 15; 128(3):435-9. PubMed ID: 19000642
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  • 25. Method for reliable isolation of Lactobacillus sakei strains originating from Tunisian seafood and meat products.
    Najjari A, Ouzari H, Boudabous A, Zagorec M.
    Int J Food Microbiol; 2008 Feb 10; 121(3):342-51. PubMed ID: 18155310
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  • 26. Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry.
    del Río E, Panizo-Morán M, Prieto M, Alonso-Calleja C, Capita R.
    Int J Food Microbiol; 2007 Apr 20; 115(3):268-80. PubMed ID: 17320231
    [Abstract] [Full Text] [Related]

  • 27. Ecology of lactic acid bacteria in Italian fermented sausages: isolation, identification and molecular characterization.
    Urso R, Comi G, Cocolin L.
    Syst Appl Microbiol; 2006 Dec 20; 29(8):671-80. PubMed ID: 16510261
    [Abstract] [Full Text] [Related]

  • 28. A differential medium for lactic acid-producing bacteria in a mixed culture.
    Lee HM, Lee Y.
    Lett Appl Microbiol; 2008 Jun 20; 46(6):676-81. PubMed ID: 18444977
    [Abstract] [Full Text] [Related]

  • 29. Effects of peroxyacetic acid, acidified sodium chlorite or lactic acid solutions on the microflora of chilled beef carcasses.
    Gill CO, Badoni M.
    Int J Food Microbiol; 2004 Feb 15; 91(1):43-50. PubMed ID: 14967559
    [Abstract] [Full Text] [Related]

  • 30. Antibiotic resistance and microbial composition along the manufacturing process of Mozzarella di Bufala Campana.
    Devirgiliis C, Caravelli A, Coppola D, Barile S, Perozzi G.
    Int J Food Microbiol; 2008 Dec 10; 128(2):378-84. PubMed ID: 18990462
    [Abstract] [Full Text] [Related]

  • 31. Presence of halophilic and alkaliphilic lactic acid bacteria in various cheeses.
    Ishikawa M, Kodama K, Yasuda H, Okamoto-Kainuma A, Koizumi K, Yamasato K.
    Lett Appl Microbiol; 2007 Mar 10; 44(3):308-13. PubMed ID: 17309509
    [Abstract] [Full Text] [Related]

  • 32. 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 10; 102(2):498-508. PubMed ID: 17241356
    [Abstract] [Full Text] [Related]

  • 33. Non-lactic acid, contaminating microbial flora in ready-to-eat foods: a potential food-quality index.
    Angelidis AS, Chronis EN, Papageorgiou DK, Kazakis II, Arsenoglou KC, Stathopoulos GA.
    Food Microbiol; 2006 Feb 10; 23(1):95-100. PubMed ID: 16942992
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  • 38. Volatile compounds of Celta dry-cured 'lacón' as affected by cross-breeding with Duroc and Landrace genotypes.
    Lorenzo JM, Fonseca S.
    J Sci Food Agric; 2014 Nov 10; 94(14):2978-85. PubMed ID: 24615615
    [Abstract] [Full Text] [Related]

  • 39. Characterization and identification of lactic acid bacteria in "morcilla de Burgos".
    Santos EM, Jaime I, Rovira J, Lyhs U, Korkeala H, Björkroth J.
    Int J Food Microbiol; 2005 Jan 01; 97(3):285-96. PubMed ID: 15582739
    [Abstract] [Full Text] [Related]

  • 40. The influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry-cured "lacón".
    Purriños L, Carballo J, Lorenzo JM.
    Meat Sci; 2013 Feb 01; 93(2):344-50. PubMed ID: 23102730
    [Abstract] [Full Text] [Related]

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