(Q58477463)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22963007%20AND%20SRC:MED&resulttype=core&format=json

12 February 2020

title

Lactobacillus sakei CRL1862 improves safety and protein hydrolysis in meat systems (English)

1 reference

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12 February 2020

Lactobacillus sakei

1 reference

5

1 reference

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12 February 2020

author name string

P Castellano

1

1 reference

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12 February 2020

M C Aristoy

2

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12 February 2020

M A Sentandreu

3

1 reference

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12 February 2020

G Vignolo

4

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12 February 2020

publication date

1 October 2012

1 reference

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Journal of Applied Microbiology

12 February 2020

published in

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12 February 2020

volume

113

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12 February 2020

issue

6

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12 February 2020

page(s)

1407-1416

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Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update.

12 February 2020

cites work

1 reference

Antibiotic resistance in non-enterococcal lactic acid bacteria and bifidobacteria

21 January 2018

1 reference

Two different tetracycline resistance mechanisms, plasmid-carried tet(L) and chromosomally located transposon-associated tet(M), coexist in Lactobacillus sakei Rits 9.

21 January 2018

1 reference

Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham

21 January 2018

1 reference

A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

21 January 2018

1 reference

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

21 January 2018

1 reference

The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K.

21 January 2018

1 reference

Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration.

21 January 2018

1 reference

Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: a proteomic approach.

21 January 2018

1 reference

Microbial enzymatic activities for improved fermented meats

21 January 2018

1 reference

Non-Volatile Components Effects on Quality of "Serrano" Dry-cured Ham as Related to Processing Time

21 January 2018

1 reference

Molecular characterization of tet(M) genes in Lactobacillus isolates from different types of fermented dry sausage

21 January 2018

1 reference

Genome sequence of the bacteriocin-producing Lactobacillus curvatus strain CRL705.

21 January 2018

1 reference

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

21 January 2018

1 reference

Control of biogenic amines in fermented sausages: role of starter cultures.

21 January 2018

1 reference

Evaluation of microbial proteolysis in meat products by capillary electrophoresis

21 January 2018

1 reference

Meat spoilage during distribution.

21 January 2018

1 reference

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

21 January 2018

1 reference

Purification and characterization of an arginine aminopeptidase from Lactobacillus sakei

21 January 2018

1 reference

Hydrolysis of muscle myofibrillar proteins by Lactobacillus curvatus and Lactobacillus sake

21 January 2018

1 reference

Complete resequencing and reannotation of the Lactobacillus plantarum WCFS1 genome

21 January 2018

1 reference

Biogenic amines in dry fermented sausages: a review.

21 January 2018

1 reference

Semidry and Dry Fermented Sausages

21 January 2018

1 reference

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

21 January 2018

1 reference

21 January 2018

Identifiers

DOI

10.1111/JAM.12005

1 reference

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12 February 2020

1 reference