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PUBMED FOR HANDHELDS

Journal Abstract Search

378 related items for PubMed ID: 31968403

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  • 6. Lactobacillus curvatus UFV-NPAC1 and other lactic acid bacteria isolated from calabresa, a fermented meat product, present high bacteriocinogenic activity against Listeria monocytogenes.
    Castilho NPA, Colombo M, Oliveira LL, Todorov SD, Nero LA.
    BMC Microbiol; 2019 Mar 20; 19(1):63. PubMed ID: 30894128
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  • 7. Technological characterization of a bacteriocin-producing Lactobacillus sakei and its use in fermented sausages production.
    Urso R, Rantsiou K, Cantoni C, Comi G, Cocolin L.
    Int J Food Microbiol; 2006 Aug 01; 110(3):232-9. PubMed ID: 16814893
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  • 8. Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages.
    Cavalheiro CP, Ruiz-Capillas C, Herrero AM, Jiménez-Colmenero F, Pintado T, de Menezes CR, Fries LLM.
    J Sci Food Agric; 2019 Dec 01; 99(15):6706-6712. PubMed ID: 31350779
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  • 11. Improvement of raw sausage fermentation by stress-conditioning of the starter organism Lactobacillus sakei.
    Hüfner E, Hertel C.
    Curr Microbiol; 2008 Nov 01; 57(5):490-6. PubMed ID: 18820967
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  • 12. Antioxidant Activities of Lactic Acid Bacteria for Quality Improvement of Fermented Sausage.
    Zhang Y, Hu P, Lou L, Zhan J, Fan M, Li D, Liao Q.
    J Food Sci; 2017 Dec 01; 82(12):2960-2967. PubMed ID: 29131334
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  • 13. Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages.
    Klingberg TD, Axelsson L, Naterstad K, Elsser D, Budde BB.
    Int J Food Microbiol; 2005 Dec 15; 105(3):419-31. PubMed ID: 16076509
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