(Q47333040)

14 January 2018

title

Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages (English)

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14 January 2018

6

Luc De Vuyst

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14 January 2018

author name string

Frédéric Ravyts

1

1 reference

14 January 2018

Silvana Barbuti

2

1 reference

14 January 2018

Maria Angela Frustoli

3

1 reference

14 January 2018

Giovanni Parolari

4

1 reference

14 January 2018

Giovanna Saccani

5

1 reference

14 January 2018

Frédéric Leroy

7

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14 January 2018

publication date

1 September 2008

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14 January 2018

Journal of Food Protection

number of pages

11

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based on heuristic

inferred from page(s)

published in

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14 January 2018

volume

71

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14 January 2018

issue

9

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14 January 2018

page(s)

1817-1827

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14 January 2018

Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages.

cites work

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.9.1817

Survival of Enterobacteriaceae during processing of Chorizo de cebolla, a Spanish fermented sausage

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.9.1817

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

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.9.1817

Bacteriocins: developing innate immunity for food

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.9.1817

Extent of microbial contamination in United States pork retail products

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.9.1817

Isolation and direct complete nucleotide determination of entire genes. Characterization of a gene coding for 16S ribosomal RNA

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.9.1817

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

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.9.1817

Listeria: A foodborne pathogen that knows how to survive.

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.9.1817

Applicability of rep-PCR fingerprinting for identification of Lactobacillus species.

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.9.1817

Biochemical characterization of lactobacilli from dry fermented sausages.

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.9.1817

Isolation and partial characterization of bacteriocins from Pediococcus species

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.9.1817

Modelling the effectiveness of a natural antimicrobial on Salmonella enteritidis as a function of concentration, temperature and pH, using conductance measurements.

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.9.1817

Growth of the bacteriocin-producing Lactobacillus sakei strain CTC 494 in MRS broth is strongly reduced due to nutrient exhaustion: a nutrient depletion model for the growth of lactic acid bacteria

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.9.1817

A combined model to predict the functionality of the bacteriocin-producing Lactobacillus sakei strain CTC 494.

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.9.1817

Modeling bacteriocin resistance and inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under sausage fermentation conditions

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.9.1817

Functional meat starter cultures for improved sausage fermentation

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.9.1817

Influence of nutrients on growth and bacteriocin production by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442.

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.9.1817

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

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.9.1817

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

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.9.1817

Validation of ISO method 11290 part 2. Enumeration of Listeria monocytogenes in foods.

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.9.1817

An updated review of Listeria monocytogenes in the pork meat industry and its products

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.9.1817

A new route of transmission for Escherichia coli: infection from dry fermented salami.

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.9.1817

Influence of complex nutrient source on growth of and curvacin a production by sausage isolate Lactobacillus curvatus LTH 1174.

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.9.1817

Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-71.9.1817

10.4315/0362-028X-71.9.1817

21 January 2018

Identifiers

DOI

1 reference

14 January 2018

1 reference

14 January 2018