(Q42621557)

English

Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures

scientific article published on 6 July 2007

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scholarly article

1 reference

Europe PubMed Central

PMC publication ID

3 November 2017

Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures (English)

1 reference

Europe PubMed Central

PMC publication ID

3 November 2017

1 reference

based on heuristic

inferred from title

microbial ecology

1 reference

based on heuristic

inferred from title

Francesco Villani

object named as

Francesco Villani

1

0 references

Danilo Ercolini

object named as

Danilo Ercolini

6

0 references

Annalisa Casaburi

2

object named as

Annalisa Casaburi

1 reference

Europe PubMed Central

PMC publication ID

3 November 2017

5

object named as

Federica Russo

1 reference

Europe PubMed Central

PMC publication ID

3 November 2017

Carmela Pennacchia

3

object named as

Carmela Pennacchia

1 reference

Europe PubMed Central

PMC publication ID

3 November 2017

author name string

Luisa Filosa

4

1 reference

Europe PubMed Central

PMC publication ID

3 November 2017

language of work or name

0 references

publication date

6 July 2007

1 reference

Europe PubMed Central

PMC publication ID

3 November 2017

Applied and Environmental Microbiology

1 reference

Europe PubMed Central

PMC publication ID

3 November 2017

73

1 reference

Europe PubMed Central

PMC publication ID

3 November 2017

17

1 reference

Europe PubMed Central

PMC publication ID

3 November 2017

5453-5463

1 reference

Europe PubMed Central

PMC publication ID

3 November 2017

Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

27 May 2018

Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

27 May 2018

Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

27 May 2018

Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

27 May 2018

Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

27 May 2018

Dynamics and characterization of yeasts during natural fermentation of Italian sausages

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

27 May 2018

New developments in the study of the microbiota of naturally fermented sausages as determined by molecular methods: a review

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

27 May 2018

Culture-dependent and -independent methods to investigate the microbial ecology of Italian fermented sausages

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

27 May 2018

PCR-DGGE fingerprinting: novel strategies for detection of microbes in food.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

27 May 2018

A simple method for the isolation and purification of total lipides from animal tissues

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

27 May 2018

Commercial bacterial starter cultures for fermented foods of the future.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

27 May 2018

Denaturing gradient gel electrophoresis analysis of the 16S rRNA gene V1 region to monitor dynamic changes in the bacterial population during fermentation of Italian sausages

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

27 May 2018

Direct profiling of the yeast dynamics in wine fermentations

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

27 May 2018

Characterization of muscle sarcoplasmic and myofibrillar protein hydrolysis caused by Lactobacillus plantarum

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

27 May 2018

Hydrolysis of pork muscle sarcoplasmic proteins by lactobacillus curvatus and lactobacillus sake

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

27 May 2018

Gapped BLAST and PSI-BLAST: a new generation of protein database search programs

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

27 May 2018

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=2042070

27 May 2018

Polyphasic taxonomy, a consensus approach to bacterial systematics

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

27 May 2018

Profiling of complex microbial populations by denaturing gradient gel electrophoresis analysis of polymerase chain reaction-amplified genes coding for 16S rRNA

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

27 May 2018

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

27 May 2018

Identification of mesophilic lactic acid bacteria by using polymerase chain reaction-amplified variable regions of 16S rRNA and specific DNA probes

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

27 May 2018

Characterisation of naturally fermented sausages produced in the North East of Italy.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

16 August 2018

Microbial succession during ripening of Naples-type salami, a southern Italian fermented sausage.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

16 August 2018

Bacterial role in flavour development

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

16 August 2018

Ecology of lactic acid bacteria in Italian fermented sausages: isolation, identification and molecular characterization.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

16 August 2018

Ecology and dynamics of coagulase-negative cocci isolated from naturally fermented Italian sausages.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

16 August 2018

Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

16 August 2018

Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

16 August 2018

The potential of a polyphasic PCR-dGGE approach in evaluating microbial diversity of natural whey cultures for water-buffalo Mozzarella cheese production: bias of culture-dependent and culture-independent analyses

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

16 August 2018

Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of "Naples type" salami

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

16 August 2018

Development of a rapid method for the identification of Lactobacillus spp. isolated from naturally fermented italian sausages using a polymerase chain reaction-temperature gradient gel electrophoresis.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

16 August 2018

Antibiotic susceptibility of potentially probiotic Lactobacillus species.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=2042070

16 August 2018

Hydrolysis of muscle myofibrillar proteins by Lactobacillus curvatus and Lactobacillus sake

1 reference

https://pubmed.ncbi.nlm.nih.gov/17616625

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Design and evaluation of specific PCR primers for rapid and reliable identification of Staphylococcus xylosus strains isolated from dry fermented sausages

1 reference

https://pubmed.ncbi.nlm.nih.gov/17616625

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy

1 reference

https://pubmed.ncbi.nlm.nih.gov/17616625

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Physiological and molecular techniques for the study of bacterial community development in sausage fermentation

1 reference

https://pubmed.ncbi.nlm.nih.gov/17616625

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Effect of nitrate and incubation conditions on the production of catalase and nitrate reductase by staphylococci

1 reference

https://pubmed.ncbi.nlm.nih.gov/17616625

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Growth characteristics of meat starter cultures

1 reference

https://pubmed.ncbi.nlm.nih.gov/17616625

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Combining denaturing gradient gel electrophoresis of 16S rDNA V3 region and 16S-23S rDNA spacer region polymorphism analyses for the identification of staphylococci from Italian fermented sausages

1 reference

https://pubmed.ncbi.nlm.nih.gov/17616625

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei

1 reference

https://pubmed.ncbi.nlm.nih.gov/17616625

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures

1 reference

https://pubmed.ncbi.nlm.nih.gov/17616625

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Hydrolysis of pork muscle sarcoplasmic proteins by Debaryomyces hansenii

1 reference

https://pubmed.ncbi.nlm.nih.gov/17616625

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Phenotypic diversity of lactic acid bacteria isolated from fermented sausages produced in Basilicata (Southern Italy)

1 reference

https://pubmed.ncbi.nlm.nih.gov/17616625

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Identifiers

10.1128/AEM.01072-07

1 reference

Europe PubMed Central

PMC publication ID

3 November 2017

PMC publication ID

1 reference

Europe PubMed Central

PMC publication ID

3 November 2017

PubMed publication ID

1 reference

Europe PubMed Central

PMC publication ID

3 November 2017

ResearchGate publication ID

0 references

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