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Journal Abstract Search

313 related items for PubMed ID: 21420794

  • 1. The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovská Klobása).
    Danilović B, Joković N, Petrović L, Veljović K, Tolinački M, Savić D.
    Meat Sci; 2011 Aug; 88(4):668-74. PubMed ID: 21420794
    [Abstract] [Full Text] [Related]

  • 2. 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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  • 3. A survey of the lactic acid bacteria isolated from Serbian artisanal dairy product kajmak.
    Jokovic N, Nikolic M, Begovic J, Jovcic B, Savic D, Topisirovic L.
    Int J Food Microbiol; 2008 Oct 31; 127(3):305-11. PubMed ID: 18775578
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  • 4. 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
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  • 5. 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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  • 6. Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.
    Kostinek M, Specht I, Edward VA, Pinto C, Egounlety M, Sossa C, Mbugua S, Dortu C, Thonart P, Taljaard L, Mengu M, Franz CM, Holzapfel WH.
    Int J Food Microbiol; 2007 Mar 20; 114(3):342-51. PubMed ID: 17188771
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  • 7. 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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  • 8. Lactic acid bacterial population dynamics during fermentation and storage of Thai fermented sausage according to restriction fragment length polymorphism analysis.
    Wanangkarn A, Liu DC, Swetwiwathana A, Jindaprasert A, Phraephaisarn C, Chumnqoen W, Tan FJ.
    Int J Food Microbiol; 2014 Sep 01; 186():61-7. PubMed ID: 25005265
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  • 15. Prevalence and diversity of tetracycline resistant lactic acid bacteria and their tet genes along the process line of fermented dry sausages.
    Gevers D, Masco L, Baert L, Huys G, Debevere J, Swings J.
    Syst Appl Microbiol; 2003 Jun 01; 26(2):277-83. PubMed ID: 12866855
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  • 16. Succession of dominant and antagonistic lactic acid bacteria in fermented cucumber: insights from a PCR-based approach.
    Singh AK, Ramesh A.
    Food Microbiol; 2008 Apr 01; 25(2):278-87. PubMed ID: 18206770
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  • 17. Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food.
    Kostinek M, Specht I, Edward VA, Schillinger U, Hertel C, Holzapfel WH, Franz CM.
    Syst Appl Microbiol; 2005 Aug 01; 28(6):527-40. PubMed ID: 16104351
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  • 18. Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas.
    Tamang JP, Tamang B, Schillinger U, Franz CM, Gores M, Holzapfel WH.
    Int J Food Microbiol; 2005 Dec 15; 105(3):347-56. PubMed ID: 16055218
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  • 19. Genotypic and phenotypic characterization of lactic acid bacteria isolated from Italian ryegrass silage.
    Tohno M, Kobayashi H, Nomura M, Kitahara M, Ohkuma M, Uegaki R, Cai Y.
    Anim Sci J; 2012 Feb 15; 83(2):111-20. PubMed ID: 22339691
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