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Journal Abstract Search

288 related items for PubMed ID: 24135673

  • 1. Enhancement of γ-aminobutyric acid (GABA) in Nham (Thai fermented pork sausage) using starter cultures of Lactobacillus namurensis NH2 and Pediococcus pentosaceus HN8.
    Ratanaburee A, Kantachote D, Charernjiratrakul W, Sukhoom A.
    Int J Food Microbiol; 2013 Oct 15; 167(2):170-6. PubMed ID: 24135673
    [Abstract] [Full Text] [Related]

  • 2. Enhancement of gamma-aminobutyric acid (GABA) levels using an autochthonous Lactobacillus futsaii CS3 as starter culture in Thai fermented shrimp (Kung-Som).
    Sanchart C, Rattanaporn O, Haltrich D, Phukpattaranont P, Maneerat S.
    World J Microbiol Biotechnol; 2017 Aug 15; 33(8):152. PubMed ID: 28674926
    [Abstract] [Full Text] [Related]

  • 3. Monitoring Lactobacillus plantarum BCC 9546 starter culture during fermentation of Nham, a traditional Thai pork sausage.
    Luxananil P, Promchai R, Wanasen S, Kamdee S, Thepkasikul P, Plengvidhya V, Visessanguan W, Valyasevi R.
    Int J Food Microbiol; 2009 Feb 28; 129(3):312-5. PubMed ID: 19157611
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  • 4. Dynamics of biogenic amines and bacterial communities in a Thai fermented pork product Nham.
    Santiyanont P, Chantarasakha K, Tepkasikul P, Srimarut Y, Mhuantong W, Tangphatsornruang S, Zo YG, Chokesajjawatee N.
    Food Res Int; 2019 May 28; 119():110-118. PubMed ID: 30884638
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  • 5. Technological and safety properties of newly isolated GABA-producing Lactobacillus futsaii strains.
    Sanchart C, Rattanaporn O, Haltrich D, Phukpattaranont P, Maneerat S.
    J Appl Microbiol; 2016 Sep 28; 121(3):734-45. PubMed ID: 27147524
    [Abstract] [Full Text] [Related]

  • 6. Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites.
    Cardinali F, Milanović V, Osimani A, Aquilanti L, Taccari M, Garofalo C, Polverigiani S, Clementi F, Franciosi E, Tuohy K, Mercuri ML, Altissimi MS, Haouet MN.
    Int J Food Microbiol; 2018 Aug 02; 278():61-72. PubMed ID: 29702317
    [Abstract] [Full Text] [Related]

  • 7. Isolation and characterization of acid-sensitive Lactobacillus plantarum with application as starter culture for Nham production.
    Jaichumjai P, Valyasevi R, Assavanig A, Kurdi P.
    Food Microbiol; 2010 Sep 02; 27(6):741-8. PubMed ID: 20630315
    [Abstract] [Full Text] [Related]

  • 8. Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage.
    Chen X, Li J, Zhou T, Li J, Yang J, Chen W, Xiong YL.
    Meat Sci; 2016 Nov 02; 121():302-309. PubMed ID: 27395823
    [Abstract] [Full Text] [Related]

  • 9. Evaluation of improved γ-aminobutyric acid production in yogurt using Lactobacillus plantarum NDC75017.
    Shan Y, Man CX, Han X, Li L, Guo Y, Deng Y, Li T, Zhang LW, Jiang YJ.
    J Dairy Sci; 2015 Apr 02; 98(4):2138-49. PubMed ID: 25622870
    [Abstract] [Full Text] [Related]

  • 10. Isolation and characterisation of a novel Podoviridae-phage infecting Weissella cibaria N 22 from Nham, a Thai fermented pork sausage.
    Pringsulaka O, Patarasinpaiboon N, Suwannasai N, Atthakor W, Rangsiruji A.
    Food Microbiol; 2011 May 02; 28(3):518-25. PubMed ID: 21356460
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  • 12. Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546.
    Tosukhowong A, Visessanguan W, Pumpuang L, Tepkasikul P, Panya A, Valyasevi R.
    Food Chem; 2011 Dec 01; 129(3):846-53. PubMed ID: 25212308
    [Abstract] [Full Text] [Related]

  • 13. Dry sausage fermented by Lactobacillus rhamnosus strains.
    Erkkilä S, Suihko ML, Eerola S, Petäjä E, Mattila-Sandholm T.
    Int J Food Microbiol; 2001 Feb 28; 64(1-2):205-10. PubMed ID: 11252505
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  • 15. Incidence of Staphylococcus aureus and associated risk factors in Nham, a Thai fermented pork product.
    Chokesajjawatee N, Pornaem S, Zo YG, Kamdee S, Luxananil P, Wanasen S, Valyasevi R.
    Food Microbiol; 2009 Aug 28; 26(5):547-51. PubMed ID: 19465253
    [Abstract] [Full Text] [Related]

  • 16. Proteolytic activity of lactic acid bacteria strains and fungal biota for potential use as starter cultures in dry-cured ham.
    Toledano A, Jordano R, López C, Medina LM.
    J Food Prot; 2011 May 28; 74(5):826-9. PubMed ID: 21549056
    [Abstract] [Full Text] [Related]

  • 17. 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 28; 72(6):M193-201. PubMed ID: 17995686
    [Abstract] [Full Text] [Related]

  • 18. Use of the gfp gene in monitoring bacteriocin-producing Lactobacillus plantarum N014, a potential starter culture in nham fermentation.
    Phumkhachorn P, Rattanachaikunsopon P, Khunsook S.
    J Food Prot; 2007 Feb 28; 70(2):419-24. PubMed ID: 17340878
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