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Journal Abstract Search

508 related items for PubMed ID: 23072691

  • 1. 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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  • 2. Low occurrence of safety hazards in coagulase negative staphylococci isolated from fermented foodstuffs.
    Even S, Leroy S, Charlier C, Zakour NB, Chacornac JP, Lebert I, Jamet E, Desmonts MH, Coton E, Pochet S, Donnio PY, Gautier M, Talon R, Le Loir Y.
    Int J Food Microbiol; 2010 Apr 30; 139(1-2):87-95. PubMed ID: 20226555
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  • 4. 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 30; 93(3):387-96. PubMed ID: 23273441
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  • 5. Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages.
    Semedo-Lemsaddek T, Carvalho L, Tempera C, Fernandes MH, Fernandes MJ, Elias M, Barreto AS, Fraqueza MJ.
    J Food Sci; 2016 May 30; 81(5):M1197-202. PubMed ID: 27095684
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  • 6. 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 30; 83(10):2544-2549. PubMed ID: 30252142
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  • 7. Staphylococci isolated from ready-to-eat meat - Identification, antibiotic resistance and toxin gene profile.
    Fijałkowski K, Peitler D, Karakulska J.
    Int J Food Microbiol; 2016 Dec 05; 238():113-120. PubMed ID: 27614422
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  • 8. Antibiotic resistance of coagulase-negative staphylococci associated with food and used in starter cultures.
    Resch M, Nagel V, Hertel C.
    Int J Food Microbiol; 2008 Sep 30; 127(1-2):99-104. PubMed ID: 18625535
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  • 10. DNA microarray based detection of genes involved in safety and technologically relevant properties of food associated coagulase-negative staphylococci.
    Seitter M, Nerz C, Rosenstein R, Götz F, Hertel C.
    Int J Food Microbiol; 2011 Feb 28; 145(2-3):449-58. PubMed ID: 21329998
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  • 11. 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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  • 15. What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units?
    Fraqueza MJ, Rocha JM, Laranjo M, Potes ME, Fialho AR, Fernandes MJ, Fernandes MH, Barreto A, Semedo-Lemsaddek T, Elias M.
    J Food Sci; 2019 Oct 02; 84(10):2932-2943. PubMed ID: 31524954
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  • 16. Characterization of indigenous coagulase-negative staphylococci isolated from Chinese spontaneously fermented meat products.
    Chen J, Zhang J, Yang Z, Niu Y, Cai Z, Wang J, Yin L, Lin Y, Lu X.
    Microbiol Res; 2022 Oct 02; 263():127160. PubMed ID: 35944356
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  • 17. Coagulase-negative staphylococci (CoNS) isolated from ready-to-eat food of animal origin--phenotypic and genotypic antibiotic resistance.
    Chajęcka-Wierzchowska W, Zadernowska A, Nalepa B, Sierpińska M, Łaniewska-Trokenheim Ł.
    Food Microbiol; 2015 Apr 02; 46():222-226. PubMed ID: 25475289
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  • 18. 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 02; 39():53-60. PubMed ID: 24387852
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  • 19. Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities.
    Sánchez Mainar M, Leroy F.
    Int J Food Microbiol; 2015 Nov 06; 212():60-6. PubMed ID: 25805616
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  • 20. Amino acid conversions by coagulase-negative staphylococci in a rich medium: Assessment of inter- and intraspecies heterogeneity.
    Stavropoulou DA, Borremans W, De Vuyst L, De Smet S, Leroy F.
    Int J Food Microbiol; 2015 Nov 06; 212():34-40. PubMed ID: 25991555
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