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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

650 related items for PubMed ID: 26100576

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  • 23. Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products.
    Kęska P, Stadnik J, Zielińska D, Kołożyn-Krajewska D.
    Acta Sci Pol Technol Aliment; 2017; 16(2):119-126. PubMed ID: 28703952
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  • 27. Isolation of nisin-producing Lactococcus lactis WNC 20 strain from nham, a traditional Thai fermented sausage.
    Noonpakdee W, Santivarangkna C, Jumriangrit P, Sonomoto K, Panyim S.
    Int J Food Microbiol; 2003 Mar 15; 81(2):137-45. PubMed ID: 12457588
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  • 28. 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
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  • 31. Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality.
    O'Sullivan L, Ross RP, Hill C.
    Biochimie; 2002 Oct 15; 84(5-6):593-604. PubMed ID: 12423803
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  • 34. Control of pathogens in fresh pork sausage by inclusion of Lactobacillus sakei BAS0117.
    Gelinski JMLN, Baratto CM, Casagrande M, de Oliveira TP, Megiolaro F, de Martini Soares FAS, de Souza EMB, Vicente VA, Fonseca GG.
    Can J Microbiol; 2019 Nov 15; 65(11):831-841. PubMed ID: 31310729
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  • 35. Isolation of lactic acid bacteria with inhibitory activity against pathogens and spoilage organisms associated with fresh meat.
    Jones RJ, Hussein HM, Zagorec M, Brightwell G, Tagg JR.
    Food Microbiol; 2008 Apr 15; 25(2):228-34. PubMed ID: 18206764
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  • 36. Food-associated lactic acid bacteria with antimicrobial potential from traditional Mexican foods.
    Alvarado C, García Almendárez BE, Martin SE, Regalado C.
    Rev Latinoam Microbiol; 2006 Apr 15; 48(3-4):260-8. PubMed ID: 18293660
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  • 37. Survival of Escherichia coli O157:H7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria.
    Muthukumarasamy P, Holley RA.
    Food Microbiol; 2007 Feb 15; 24(1):82-8. PubMed ID: 16943098
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  • 38. Bioprotectives and probiotics for dry sausages.
    Työppönen S, Petäjä E, Mattila-Sandholm T.
    Int J Food Microbiol; 2003 Jun 25; 83(3):233-44. PubMed ID: 12745229
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  • 40. Microbiological quality and safety of raw milk and soft cheese and detection of autochthonous lactic acid bacteria with antagonistic activity against Listeria monocytogenes, Salmonella Spp., and Staphylococcus aureus.
    Ortolani MB, Yamazi AK, Moraes PM, Viçosa GN, Nero LA.
    Foodborne Pathog Dis; 2010 Feb 25; 7(2):175-80. PubMed ID: 19839761
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