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Journal Abstract Search

149 related items for PubMed ID: 3275319

  • 1. Use of MRSD medium and the hydrophobic grid membrane filter technique to differentiate between pediococci and lactobacilli in fermented meat and starter cultures.
    Holley RA, Millard GE.
    Int J Food Microbiol; 1988 Oct; 7(2):87-102. PubMed ID: 3275319
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  • 2. Gluten breakdown by lactobacilli and pediococci strains isolated from sourdough.
    Gerez CL, Rollán GC, de Valdez GF.
    Lett Appl Microbiol; 2006 May; 42(5):459-64. PubMed ID: 16620203
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  • 3. 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
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  • 4. Enumeration and identification of pediococci in powder-based products using selective media and rapid PFGE.
    Simpson PJ, Fitzgerald GF, Stanton C, Ross RP.
    J Microbiol Methods; 2006 Jan 02; 64(1):120-5. PubMed ID: 15925418
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  • 6. Occurrence and significance of streptococci in fermented Italian type dry sausage.
    Holley RA, Lammerding AM, Tittiger F.
    Int J Food Microbiol; 1988 Aug 02; 7(1):63-72. PubMed ID: 3275311
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  • 9. 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
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  • 11. Efficient protoplast regeneration for some homofermentative lactobacilli and pediococci.
    Tanaka O, Ohmomo S.
    Arch Microbiol; 2001 Dec 02; 177(1):36-40. PubMed ID: 11797042
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  • 12. Enumeration of probiotic pediococci in animal feed: interlaboratory study.
    Leuschner RG, Bew J, Simpson PJ, Ross PR, Stanton C.
    J AOAC Int; 2003 Dec 02; 86(4):791-801. PubMed ID: 14509440
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  • 14. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
    Talon R, Leroy S, Lebert I, Giammarinaro P, Chacornac JP, Latorre-Moratalla M, Vidal-Carou C, Zanardi E, Conter M, Lebecque A.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):227-34. PubMed ID: 18573561
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  • 15. Effects on Escherichia coli O157:H7 and meat starter cultures of bovine lactoferrin in broth and microencapsulated lactoferrin in dry sausage batters.
    Al-Nabulsi AA, Holley RA.
    Int J Food Microbiol; 2007 Jan 01; 113(1):84-91. PubMed ID: 16996159
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  • 16. Glucose and sucrose fermenting capacity of homofermentative lactic acid bacteria used as starters in fermented salads.
    Bonestroo MH, Kusters BJ, de Wit JC, Rombouts FM.
    Int J Food Microbiol; 1992 Jan 01; 15(3-4):365-76. PubMed ID: 1419542
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  • 17. Use of autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter cultures in the production of "chorizo" in 2 different traditional industries.
    Casquete R, Benito MJ, Martín A, Ruiz-Moyano S, Aranda E, Córdoba MG.
    J Food Sci; 2012 Jan 01; 77(1):M70-9. PubMed ID: 22260118
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  • 19. Microbiological safety of traditional and starter-mediated processes for the manufacture of Italian dry sausage.
    Holley RA, Lammerding AM, Tittiger F.
    Int J Food Microbiol; 1988 Aug 01; 7(1):49-62. PubMed ID: 3275310
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  • 20. Succession of dominant and antagonistic lactic acid bacteria in fermented cucumber: insights from a PCR-based approach.
    Singh AK, Ramesh A.
    Food Microbiol; 2008 Apr 01; 25(2):278-87. PubMed ID: 18206770
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