(Q42724574)

English

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

scientific article published on October 2003

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scholarly article

1 reference

Europe PubMed Central

PubMed publication ID

5 November 2017

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

1 reference

Europe PubMed Central

PubMed publication ID

5 November 2017

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lactic acid bacteria

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Parthena Kotzekidou

object named as

P Kotzekidou

4

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author name string

E Papamanoli

1

1 reference

Europe PubMed Central

PubMed publication ID

5 November 2017

N Tzanetakis

2

1 reference

Europe PubMed Central

PubMed publication ID

5 November 2017

E Litopoulou-Tzanetaki

3

1 reference

Europe PubMed Central

PubMed publication ID

5 November 2017

language of work or name

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publication date

1 October 2003

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Europe PubMed Central

PubMed publication ID

5 November 2017

number of pages

9

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inferred from page(s)

1 reference

Europe PubMed Central

PubMed publication ID

5 November 2017

65

1 reference

Europe PubMed Central

PubMed publication ID

5 November 2017

2

1 reference

Europe PubMed Central

PubMed publication ID

5 November 2017

859-867

1 reference

Europe PubMed Central

PubMed publication ID

5 November 2017

Lactobacillus paraplantarum sp. now., a new species related to Lactobacillus plantarum

1 reference

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7 January 2021

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Control of bioflavour and safety in fermented sausages: first results of a European project

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900292-9

7 January 2021

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inferred from DOI database lookup

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

1 reference

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7 January 2021

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Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages

1 reference

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7 January 2021

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Importance of bile tolerance of Lactobacillus acidophilus used as a dietary adjunct

1 reference

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7 January 2021

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The effect of nitrite and starter culture on microbiological quality of "chorizo"-a Spanish dry cured sausage

1 reference

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7 January 2021

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Occurrence and significance of streptococci in fermented Italian type dry sausage

1 reference

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Biochemical characterization of lactobacilli from dry fermented sausages.

1 reference

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Characterisation of lactic acid bacteria isolated from naturally fermented Greek dry salami

1 reference

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7 January 2021

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Stability and safety of traditional Greek salami -- a microbiological ecology study.

1 reference

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

1 reference

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Effect of pre-ripening on microbial and chemical changes in dry fermented sausages

1 reference

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7 January 2021

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Characteristics of lactobacilli isolated from dry fermented sausages

1 reference

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Behaviour of Listeria monocytogenes in meat and its control by a bacteriocin-producing strain of Lactobacillus sake

1 reference

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Growth and effect of staphylococci and lactic acid bacteria on unsaturated free fatty acids

1 reference

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Lipolysis in dry-cured ham maturation

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Identifiers

10.1016/S0309-1740(02)00292-9

1 reference

Europe PubMed Central

PubMed publication ID

5 November 2017

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

5 November 2017

ResearchGate publication ID

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