(Q35126866)

6 August 2017

1 reference

title

Bioprotectives and probiotics for dry sausages (English)

1 reference

6 August 2017

0 references

1 reference

https://api.crossref.org/works/10.1016/S0168-1605(02)00379-3

2 January 2024

1 reference

https://api.crossref.org/works/10.1016/S0168-1605(02)00379-3

2 January 2024

author name string

Susanna Työppönen

1

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6 August 2017

Esko Petäjä

2

1 reference

6 August 2017

Tiina Mattila-Sandholm

3

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6 August 2017

language of work or name

English

1 reference

National Center for Biotechnology Information

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/esummary.fcgi?db=pubmed&retmode=json&id=12745229

2 January 2024

publication date

1 June 2003

1 reference

6 August 2017

25 June 2003

1 reference

National Center for Biotechnology Information

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/esummary.fcgi?db=pubmed&retmode=json&id=12745229

full work available at URL

2 January 2024

https://api.elsevier.com/content/article/PII:S0168160502003793?httpAccept=text/xml

1 reference

https://api.crossref.org/works/10.1016/S0168-1605(02)00379-3

https://api.elsevier.com/content/article/PII:S0168160502003793?httpAccept=text/plain

2 January 2024

1 reference

https://api.crossref.org/works/10.1016/S0168-1605(02)00379-3

International Journal of Food Microbiology

2 January 2024

published in

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6 August 2017

volume

83

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6 August 2017

issue

3

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6 August 2017

page(s)

233-244

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Lactic acid permeabilizes gram-negative bacteria by disrupting the outer membrane.

6 August 2017

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Prophylactic Lactobacillus GG reduces antibiotic-associated diarrhea in children with respiratory infections: a randomized study

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Biochemical and genetic characterization of enterocin A from Enterococcus faecium, a new antilisterial bacteriocin in the pediocin family of bacteriocins

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Effects of starter cultures on the formation of flavour compounds in dry sausage

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Probiotics, prebiotics or 'conbiotics'?

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Bifidobacterium from fermented milks: survival during gastric transit

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Inhibition of Listeria monocytogenes by Bacteriocin-Producing Pediococcus During the Manufacture of Fermented Semidry Sausage 1

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Purification, characterization and antimicrobial spectrum of a bacteriocin produced by Pediococcus acidilactici

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Mode of action of pediocin AcH fromPediococcus acidilacticiH on sensitive bacterial strains

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Isolation of Escherichia coli O157 from raw meat products.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Role of lipid-bound peptidoglycan precursors in the formation of pores by nisin, epidermin and other lantibiotics

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Acid habituation of Escherichia coli and the potential role of cyclopropane fatty acids in low pH tolerance.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Preservative agents in foods. Mode of action and microbial resistance mechanisms

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Viability of Escherichia coli O157:H7 in Fermented Semidry Low-Temperature-Cooked Beef Summer Sausage

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Behaviour of Listeria monocytogenes during the maturation of naturally and artificially contaminated salami: effect of lactic-acid bacteria starter cultures

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Enterocin B, a new bacteriocin from Enterococcus faecium T136 which can act synergistically with enterocin A.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Collapse of the proton motive force in Listeria monocytogenes caused by a bacteriocin produced by Pediococcus acidilactici

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Biochemical and genetic characterization of enterocin P, a novel sec-dependent bacteriocin from Enterococcus faecium P13 with a broad antimicrobial spectrum

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Survival of lactic acid bacteria in the human stomach and adhesion to intestinal cells

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Population Reductions of Gram-Negative Pathogens Following Treatments with Nisin and Chelators under Various Conditions

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Treatments with Nisin and Chelators to Reduce Salmonella and Escherichia coli on Beef †

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Influence of Beef Tallow and Muscle on the Antilisterial Activity of Pediocin AcH and Liposome-Encapsulated Pediocin AcH

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Escherichia coli O157:H7 and its significance in foods

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Production of pediocin AcH by Lactobacillus plantarum WHE 92 isolated from cheese.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic use

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Dry sausage fermented by Lactobacillus rhamnosus strains

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Flavour profiles of dry sausages fermented by selected novel meat starter cultures.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Viability of Escherichia coli O157:H7 in pepperoni during the manufacture of sticks and the subsequent storage of slices at 21, 4 and -20 degrees C under air, vacuum and CO2.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Viability of Escherichia coli O157:H7 in salami following conditioning of batter, fermentation and drying of sticks, and storage of slices

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Characterization of leucocin B-Ta11a: a bacteriocin from Leuconostoc carnosum Ta11a isolated from meat

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Effect of bacteriocin-producing lactobacilli on the survival of Escherichia coli and Listeria in a dynamic model of the stomach and the small intestine

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Effect of ecological factors on the inhibitory spectrum and activity of bacteriocins.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Bacteriocins of Lactic Acid Bacteria in Combination Have Greater Antibacterial Activity

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Antibiosis of Leuconostoc gelidum isolated from meat

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Characterization and purification of mesentericin Y105, an anti-Listeria bacteriocin from Leuconostoc mesenteroides.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Fluorometric assessment of gram-negative bacterial permeabilization.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Efficacy of Lactobacillus GG as a Diarrheal Preventive in Travelers

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Validation of Pepperoni Processes for Control of Escherichia coli O157:H7 ‡

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Purification and amino acid sequence of sakacin A, a bacteriocin from Lactobacillus sake Lb706

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

New functional foods in the treatment of food allergy

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Antimicrobial properties of diacetyl.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Influence of fat and emulsifiers on the efficacy of nisin in inhibiting Listeria monocytogenes in fluid milk

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Probiotics in primary prevention of atopic disease: a randomised placebo-controlled trial

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Carbohydrate metabolism in lactic acid bacteria

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Basic aspects of food preservation by hurdle technology

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Genomic analysis of Pediococcus starter cultures used to control Listeria monocytogenes in turkey summer sausage.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Lactic acid bacteria with health claims—interactions and interference with gastrointestinal flora

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Production of Italian Dry Salami. I. Initiation of Staphylococcal Growth in Salami Under Commercial Manufacturing Conditions

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Production of italian dry salami: effect of starter culture and chemical acidulation on staphylococcal growth in salami under commercial manufacturing conditions.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Mechanism of lantibiotic-induced pore-formation.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Effects of starter cultures on the biochemical characteristics of French dry sausages

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Production and pH-Dependent Bactericidal Activity of Lactocin S, a Lantibiotic from Lactobacillus sake L45.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Biosynthesis of bacteriocins in lactic acid bacteria

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

New types of antimicrobial compounds produced by Lactobacillus plantarum

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Prevention of travellers' diarrhoea by Lactobacillus GG.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Probiotic bacteria down-regulate the milk-induced inflammatory response in milk-hypersensitive subjects but have an immunostimulatory effect in healthy subjects

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

The Oral Administration of Lactic Acid Bacteria Increase the Mucosal Intestinal Immunity in Response to Enteropathogens

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Immune System Stimulation by Probiotics

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Nitrite, nitrite alternatives, and the control of Clostridium botulinum in cured meats

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Feeding of Bifidobacterium bifidum and Streptococcus thermophilus to infants in hospital for prevention of diarrhoea and shedding of rotavirus

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Functional food science and gastrointestinal physiology and function.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Effect of intestinal Lactobacillus starter cultures on the behaviour of Staphylococcus aureus in fermented sausage

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Effect of consumption of lactic cultures on human health.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Bringing a probiotic-containing functional food to the market: microbiological, product, regulatory and labeling issues

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Immunomodulation of human blood cells following the ingestion of lactic acid bacteria.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Aroma components from dried sausages fermented with Staphylococcus xylosus

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Characterization of the Bacteriocins Curvacin A from Lactobacillus curvatus LTH1174 and Sakacin P from L. sake LTH673

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Cloning and sequencing of curA encoding curvacin A, the bacteriocin produced by Lactobacillus curvatus LTH1174.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Acid-sensitive enteric pathogens are protected from killing under extremely acidic conditions of pH 2.5 when they are inoculated onto certain solid food sources.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Characteristics and genetic determinant of a hydrophobic peptide bacteriocin, carnobacteriocin A, produced by Carnobacterium piscicola LV17A.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900379-3

7 January 2021

Survival of Escherichia coli O157:H7 in broth and processed salami as influenced by pH, water activity, and temperature and suitability of media for its recovery

28

1 reference

https://api.crossref.org/works/10.1016/S0168-1605(02)00379-3

The Inhibition of Clostridium Botulinum Type B and E in Salami Sausage

2 January 2024

105

1 reference

https://api.crossref.org/works/10.1016/S0168-1605(02)00379-3

2 January 2024

Probiotic Microorganisms

114

1 reference

https://api.crossref.org/works/10.1016/S0168-1605(02)00379-3

2 January 2024

Identifiers

1 reference

6 August 2017

1 reference