(Q39789103)

English

The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture Lactobacillus curvatus LTH 1174 under anaerobic conditions

scientific article published on July 2003

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scholarly article

1 reference

Europe PubMed Central

PMC publication ID

14 September 2017

The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture Lactobacillus curvatus LTH 1174 under anaerobic conditions (English)

1 reference

Europe PubMed Central

PMC publication ID

14 September 2017

1 reference

based on heuristic

inferred from title

Lactobacillus curvatus

object named as

Lactobacillus curvatus

1 reference

based on heuristic

inferred from title

3

object named as

Luc De Vuyst

1 reference

Europe PubMed Central

PMC publication ID

14 September 2017

author name string

Jurgen Verluyten

1

1 reference

Europe PubMed Central

PMC publication ID

14 September 2017

Winy Messens

2

1 reference

Europe PubMed Central

PMC publication ID

14 September 2017

language of work or name

0 references

publication date

1 July 2003

1 reference

Europe PubMed Central

PMC publication ID

14 September 2017

Applied and Environmental Microbiology

1 reference

Europe PubMed Central

PMC publication ID

14 September 2017

69

1 reference

Europe PubMed Central

PMC publication ID

14 September 2017

7

1 reference

Europe PubMed Central

PMC publication ID

14 September 2017

3833-3839

1 reference

Europe PubMed Central

PMC publication ID

14 September 2017

Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels - Part I. Chemical and bacteriological data

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=165188

22 September 2017

The synthesis of the bacteriocin sakacin A is a temperature-sensitive process regulated by a pheromone peptide through a three-component regulatory system

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=165188

22 September 2017

The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=165188

22 September 2017

Temperature and pH conditions that prevail during fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin K

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=165188

22 September 2017

Fate of Listeria monocytogenes in tissues of experimentally infected cattle and in hard salami

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=165188

22 September 2017

Fate of Listeria monocytogenes in processed meat products during refrigerated storage

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=165188

22 September 2017

Utilization of microbes to process and preserve meat

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=165188

25 September 2017

Biopreservation by lactic acid bacteria

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=165188

25 September 2017

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

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=165188

15 June 2018

Effect of nitrate, nitrite and ascorbate on colour and colour stability of dry, fermented sausage prepared using 'back slopping'.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=165188

20 August 2018

Effect of sausage ingredients and additives on the production of enterocin A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausages

1 reference

https://pubmed.ncbi.nlm.nih.gov/12839751

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

RAPD-PCR characterization of lactobacilli isolated from artisanal meat plants and traditional fermented sausages of Veneto region (Italy)

1 reference

https://pubmed.ncbi.nlm.nih.gov/12839751

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes

1 reference

https://pubmed.ncbi.nlm.nih.gov/12839751

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Effect of sodium nitrite and sodium chloride on growth of lactic acid bacteria

1 reference

https://pubmed.ncbi.nlm.nih.gov/12839751

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Role of nitrite in flavour development in uncooked cured meat products: Sensory assessment

1 reference

https://pubmed.ncbi.nlm.nih.gov/12839751

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products

1 reference

https://pubmed.ncbi.nlm.nih.gov/12839751

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

The influence of manufacturing and drying conditions on the survival and toxinogenesis of Staphylococcus aureus in two Spanish dry sausages (chorizo and salchichón)

1 reference

https://pubmed.ncbi.nlm.nih.gov/12839751

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Industry Perspectives on the Use of Natural Antimicrobials and Inhibitors for Food Applications

1 reference

https://pubmed.ncbi.nlm.nih.gov/12839751

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Identifiers

10.1128/AEM.69.7.3833-3839.2003

1 reference

Europe PubMed Central

PMC publication ID

14 September 2017

PMC publication ID

1 reference

Europe PubMed Central

PMC publication ID

14 September 2017

PubMed publication ID

1 reference

Europe PubMed Central

PMC publication ID

14 September 2017

ResearchGate publication ID

0 references

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