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Journal Abstract Search

346 related items for PubMed ID: 20688237

  • 1. The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages.
    Ravyts F, Steen L, Goemaere O, Paelinck H, De Vuyst L, Leroy F.
    Food Microbiol; 2010 Oct; 27(7):945-54. PubMed ID: 20688237
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  • 2. Kinetics of growth and 3-methyl-1-butanol production by meat-borne, coagulase-negative staphylococci in view of sausage fermentation.
    Ravyts F, Vrancken G, D'Hondt K, Vasilopoulos C, De Vuyst L, Leroy F.
    Int J Food Microbiol; 2009 Aug 31; 134(1-2):89-95. PubMed ID: 19251335
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  • 3. Monitoring of staphylococcal starters in two French processing plants manufacturing dry fermented sausages.
    Corbiere Morot-Bizot S, Leroy S, Talon R.
    J Appl Microbiol; 2007 Jan 31; 102(1):238-44. PubMed ID: 17184340
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  • 4. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
    Talon R, Leroy S, Lebert I, Giammarinaro P, Chacornac JP, Latorre-Moratalla M, Vidal-Carou C, Zanardi E, Conter M, Lebecque A.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):227-34. PubMed ID: 18573561
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  • 8. Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus.
    Janssens M, Myter N, De Vuyst L, Leroy F.
    Food Microbiol; 2012 Apr 15; 29(2):167-77. PubMed ID: 22202870
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  • 9. Evaluation of different starter cultures (Staphylococci plus Lactic Acid Bacteria) in semi-ripened Salami stuffed in swine gut.
    Bedia M, Méndez L, Bañón S.
    Meat Sci; 2011 Apr 15; 87(4):381-6. PubMed ID: 21177044
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  • 12. Functional meat starter cultures for improved sausage fermentation.
    Leroy F, Verluyten J, De Vuyst L.
    Int J Food Microbiol; 2006 Feb 15; 106(3):270-85. PubMed ID: 16213053
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  • 15. Protease and esterase activity of staphylococci.
    Casaburi A, Villani F, Toldrá F, Sanz Y.
    Int J Food Microbiol; 2006 Dec 01; 112(3):223-9. PubMed ID: 16782222
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  • 16. Effects of Lactobacillus plantarum and Staphylococcus xylosus on the quality characteristics of dry fermented sausage "sucuk".
    Kaban G, Kaya M.
    J Food Sci; 2009 Dec 01; 74(1):S58-63. PubMed ID: 19200122
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  • 17. The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages.
    Chen Q, Kong B, Han Q, Liu Q, Xu L.
    Meat Sci; 2016 Nov 01; 121():196-206. PubMed ID: 27341621
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  • 19. Impact of pre-selected autochthonous starter cultures on the flavor quality of Iberian dry-fermented "salchichón" sausage with different ripening processes.
    Casquete R, Martín A, Benito MJ, Ruiz-Moyano S, Nevado FP, Córdoba Mde G.
    J Food Sci; 2011 Nov 01; 76(9):S535-44. PubMed ID: 22416726
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  • 20. Effect of tocopherol extract, Staphylococcus carnosus culture, and celery concentrate addition on quality parameters of organic and conventional dry-cured sausages.
    Magrinyà N, Bou R, Tres A, Rius N, Codony R, Guardiola F.
    J Agric Food Chem; 2009 Oct 14; 57(19):8963-72. PubMed ID: 19731935
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