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Journal Abstract Search

152 related items for PubMed ID: 22062552

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  • 2. 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; 102(1):238-44. PubMed ID: 17184340
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  • 4. Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy.
    Mauriello G, Casaburi A, Blaiotta G, Villani F.
    Meat Sci; 2004 May; 67(1):149-58. PubMed ID: 22061128
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  • 5. Prevalence of antibiotic resistance in coagulase-negative staphylococci from spontaneously fermented meat products and safety assessment for new starters.
    Marty E, Bodenmann C, Buchs J, Hadorn R, Eugster-Meier E, Lacroix C, Meile L.
    Int J Food Microbiol; 2012 Oct 01; 159(2):74-83. PubMed ID: 23072691
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  • 7. Characterization and technological properties of Staphylococcus xylosus strains isolated from a Tunisian traditional salted meat.
    Essid I, Ben Ismail H, Bel Hadj Ahmed S, Ghedamsi R, Hassouna M.
    Meat Sci; 2007 Oct 01; 77(2):204-12. PubMed ID: 22061592
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  • 8. Assessment of Coagulase-Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile.
    Alfaia CM, Gouveia IM, Fernandes MH, Fernandes MJ, Semedo-Lemsaddek T, Barreto AS, Fraqueza MJ.
    J Food Sci; 2018 Oct 01; 83(10):2544-2549. PubMed ID: 30252142
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  • 11. Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E.
    Kim HS, Lee SY, Kang HJ, Joo ST, Hur SJ.
    Food Sci Anim Resour; 2019 Dec 01; 39(6):877-887. PubMed ID: 31950105
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  • 12. The use of nucleosides and arginine as alternative energy sources by coagulase-negative staphylococci in view of meat fermentation.
    Janssens M, Van der Mijnsbrugge A, Sánchez Mainar M, Balzarini T, De Vuyst L, Leroy F.
    Food Microbiol; 2014 May 01; 39():53-60. PubMed ID: 24387852
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  • 14. Characterization of coagulase-negative staphylococci isolated from Spanish dry cured meat products.
    Landeta G, Curiel JA, Carrascosa AV, Muñoz R, de las Rivas B.
    Meat Sci; 2013 Mar 01; 93(3):387-96. PubMed ID: 23273441
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  • 16. Staphylococcal community of a small unit manufacturing traditional dry fermented sausages.
    Corbière Morot-Bizot S, Leroy S, Talon R.
    Int J Food Microbiol; 2006 Apr 25; 108(2):210-7. PubMed ID: 16488037
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  • 17. Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages.
    Wang D, Hu G, Wang H, Wang L, Zhang Y, Zou Y, Zhao L, Liu F, Jin Y.
    Foods; 2021 Nov 29; 10(12):. PubMed ID: 34945490
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  • 20. The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH.
    Stavropoulou DA, Van Reckem E, De Smet S, De Vuyst L, Leroy F.
    Int J Food Microbiol; 2018 Jun 02; 274():52-59. PubMed ID: 29551445
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