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Journal Abstract Search

109 related items for PubMed ID: 4555288

  • 21. Characterization of spoilage through heterofermentative lactic acid bacteria and Brochotrix spp. on vacuum packaged cooked ham.
    Vermeiren L, Devlieghere F, Debevere J.
    Commun Agric Appl Biol Sci; 2003; 68(3):23-6. PubMed ID: 14702653
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  • 22. Chemical, microbial and sensory changes during the anaerobic cold storage of beef inoculated with a homofermentative Lactobacillus sp. or a Leuconostoc sp.
    Borch E, Agerhem H.
    Int J Food Microbiol; 1992; 15(1-2):99-108. PubMed ID: 1622763
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  • 23. Characterization of new bacteriocinogenic lactic acid bacteria isolated using a medium designed to simulate inhibition of Listeria by Lactobacillus sakei 2512 on meat.
    Héquet A, Laffitte V, Simon L, De Sousa-Caetano D, Thomas C, Fremaux C, Berjeaud JM.
    Int J Food Microbiol; 2007 Jan 01; 113(1):67-74. PubMed ID: 16997410
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  • 24. Fermentation of the Yugoslavian pickled cabbage.
    PEDERSON CS, NIKETIC G, ALBURY MN.
    Appl Microbiol; 1962 Jan 01; 10(1):86-9. PubMed ID: 14484853
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  • 30. Production of phenyllactic acid by lactic acid bacteria: an approach to the selection of strains contributing to food quality and preservation.
    Valerio F, Lavermicocca P, Pascale M, Visconti A.
    FEMS Microbiol Lett; 2004 Apr 15; 233(2):289-95. PubMed ID: 15063498
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  • 31. Biodiversity of lactic acid bacteria from food-related ecosystems.
    Damelin LH, Dykes GA, von Holy A.
    Microbios; 1995 Apr 15; 83(334):13-22. PubMed ID: 7476564
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  • 32. The use of multiplex PCR reactions to characterize populations of lactic acid bacteria associated with meat spoilage.
    Yost CK, Nattress FM.
    Lett Appl Microbiol; 2000 Aug 15; 31(2):129-33. PubMed ID: 10972714
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  • 33. The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovská Klobása).
    Danilović B, Joković N, Petrović L, Veljović K, Tolinački M, Savić D.
    Meat Sci; 2011 Aug 15; 88(4):668-74. PubMed ID: 21420794
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  • 39. Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products.
    Vermeiren L, Devlieghere F, Debevere J.
    Int J Food Microbiol; 2004 Nov 01; 96(2):149-64. PubMed ID: 15364469
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  • 40. Lactic acid bacteria of meat and meat products.
    Egan AF.
    Antonie Van Leeuwenhoek; 1983 Sep 01; 49(3):327-36. PubMed ID: 6354082
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