-
1
-
-
0031256547
-
Review of the sensitivity of different foodborne pathogens to fermentation
-
Adams MR, Nicolaides L (1997): Review of the sensitivity of different foodborne pathogens to fermentation. Food Control 8:227-239.
-
(1997)
Food Control
, vol.8
, pp. 227-239
-
-
Adams, M.R.1
Nicolaides, L.2
-
3
-
-
12344263709
-
Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages
-
Benkerroum N., Daoudi A., Hamraoui T., Ghalfi H., Thiry C., Duroy M., Evrart P., Roblain D., Thonart P (2005): Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages. J Appl Microbiol 98: 56-63.
-
(2005)
J Appl Microbiol
, vol.98
, pp. 56-63
-
-
Benkerroum, N.1
Daoudi, A.2
Hamraoui, T.3
Ghalfi, H.4
Thiry, C.5
Duroy, M.6
Evrart, P.7
Roblain, D.8
Thonart, P.9
-
4
-
-
6344226257
-
Recent pre-harvest supplementation strategies to reduce carriage and shedding of zoonotic enteric bacterial pathogens in food animals
-
Callaway TR, Anderson RC, Endrington TS, Genovese KJ, Harvey RB, Poole TL, Nisbet DJ (2004): Recent pre-harvest supplementation strategies to reduce carriage and shedding of zoonotic enteric bacterial pathogens in food animals. Animal Health Res Rev 5: 35-47.
-
(2004)
Animal Health Res Rev
, vol.5
, pp. 35-47
-
-
Callaway, T.R.1
Anderson, R.C.2
Endrington, T.S.3
Genovese, K.J.4
Harvey, R.B.5
Poole, T.L.6
Nisbet, D.J.7
-
5
-
-
33745909950
-
Inhibition of Listeria innocua and Brochothrix thernwsphacta in vacuum-packed meat by addition of bacteriocinogenic Lactobacillus curvatus CRL705 and its bacteriocins
-
Castellano P., Vignolo G (2006): Inhibition of Listeria innocua and Brochothrix thernwsphacta in vacuum-packed meat by addition of bacteriocinogenic Lactobacillus curvatus CRL705 and its bacteriocins. Lett Appl Microbiol 43:194-199.
-
(2006)
Lett Appl Microbiol
, vol.43
, pp. 194-199
-
-
Castellano, P.1
Vignolo, G.2
-
6
-
-
0035807737
-
Bacteriocins: Safe, natural antimicrobials for food preservation
-
Cleveland J., Montville TJ, Nes IF, Chikindas ML (2001): Bacteriocins: safe, natural antimicrobials for food preservation. Int J Food Microbiol 71:1-20.
-
(2001)
Int J Food Microbiol
, vol.71
, pp. 1-20
-
-
Cleveland, J.1
Montville, T.J.2
Nes, I.F.3
Chikindas, M.L.4
-
7
-
-
0035639042
-
Antagonistic effect on Listeria monocytogenes and L. innocua of a bacteriocin-like metabolite produced by lactic acid bacteria isolated from sucuk
-
Con AH, Gökalp HY, Kaya M (2001): Antagonistic effect on Listeria monocytogenes and L. innocua of a bacteriocin-like metabolite produced by lactic acid bacteria isolated from sucuk. Meat Sci 59: 437-441.
-
(2001)
Meat Sci
, vol.59
, pp. 437-441
-
-
Con, A.H.1
Gökalp, H.Y.2
Kaya, M.3
-
8
-
-
0037221199
-
Screening of lactic acid bacteria from Brazilian meats for bacteriocin formation
-
De Martinis ECP, Freitas FZ (2003): Screening of lactic acid bacteria from Brazilian meats for bacteriocin formation. Food Control 14:197-200.
-
(2003)
Food Control
, vol.14
, pp. 197-200
-
-
De Martinis, E.C.P.1
Freitas, F.Z.2
-
9
-
-
33747758640
-
Modeling of growth and bacteriocin production by Leuconostoc mesenteroides E131
-
Drosinos EH, Mataragas M., Metaxopoulos J (2006): Modeling of growth and bacteriocin production by Leuconostoc mesenteroides E131. Meat Sci 74: 690-696.
-
(2006)
Meat Sci
, vol.74
, pp. 690-696
-
-
Drosinos, E.H.1
Mataragas, M.2
Metaxopoulos, J.3
-
10
-
-
0027244145
-
Bacteriocinogenic activity of lactobacilli from fermented sausages
-
Garriga M., Hugas M., Aymerich T., Monf ort JM (1993): Bacteriocinogenic activity of lactobacilli from fermented sausages. J Appl Bacteriol 75:142-148.
-
(1993)
J Appl Bacteriol
, vol.75
, pp. 142-148
-
-
Garriga, M.1
Hugas, M.2
Aymerich, T.3
Monf ort, J.M.4
-
11
-
-
84869344701
-
Safety of traditional fermented sausages: Research on protective cultures and bacteriocins
-
Zagreb
-
HadẑiosmanoviÇ M., KozaÇinski L., Cvrtila Ẑ, Zdolec N., FilipoviÇ I (2006): Safety of traditional fermented sausages: research on protective cultures and bacteriocins. Zavrŝno izvjeŝcé, Zagreb, 2006.
-
(2006)
Zavrŝno izvjeŝcé
-
-
HadẑiosmanoviÇ, M.1
KozaÇinski, L.2
Cvrtila, Z.3
Zdolec, N.4
FilipoviÇ, I.5
-
13
-
-
0030978310
-
Potential of lactic acid bacteria and novel antimicrobials against gramnegative bacteria
-
Helander I., von Wright A., Mattila-Sandholm T (1997): Potential of lactic acid bacteria and novel antimicrobials against gramnegative bacteria. Trends Food Sci Technol 8:146-150.
-
(1997)
Trends Food Sci Technol
, vol.8
, pp. 146-150
-
-
Helander, I.1
von Wright, A.2
Mattila-Sandholm, T.3
-
14
-
-
0028876862
-
Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes
-
Holzapfel WH, Geisen R., Schillinger U (1995): Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. Int J Food Microbiol 24:343-362.
-
(1995)
Int J Food Microbiol
, vol.24
, pp. 343-362
-
-
Holzapfel, W.H.1
Geisen, R.2
Schillinger, U.3
-
15
-
-
0036180953
-
Influence of probiotic sausage (Lactobacillus paracasei) on blood lipids and immunological parameters of healthy volunteers
-
Jahreis G., Vogelsang H., Kiessling G., Shubert R., Bunte C., Hammes WF (2002): Influence of probiotic sausage (Lactobacillus paracasei) on blood lipids and immunological parameters of healthy volunteers. Food Res Int 35:133-138.
-
(2002)
Food Res Int
, vol.35
, pp. 133-138
-
-
Jahreis, G.1
Vogelsang, H.2
Kiessling, G.3
Shubert, R.4
Bunte, C.5
Hammes, W.F.6
-
16
-
-
33750377598
-
Microbial flora of the Croatian fermented sausage
-
KozaÇinski L., Zdolec N., Hadẑiosmanović M., Cvrtila Ẑ, Filipović I., Majić T (2006): Microbial flora of the Croatian fermented sausage. Arch Lebensmittelhyg 57:141-147.
-
(2006)
Arch Lebensmittelhyg
, vol.57
, pp. 141-147
-
-
KozaÇinski, L.1
Zdolec, N.2
Hadẑiosmanović, M.3
Cvrtila, Z.4
Filipović, I.5
Majić, T.6
-
17
-
-
31544443000
-
Functional meat starter cultures for improved sausage fermentation
-
Leroy F., Verluyten J., De Vuyst L (2006): Functional meat starter cultures for improved sausage fermentation. Int J Food Microbiol 106: 270-285.
-
(2006)
Int J Food Microbiol
, vol.106
, pp. 270-285
-
-
Leroy, F.1
Verluyten, J.2
De Vuyst, L.3
-
18
-
-
0034389562
-
Utilization of microbes to process and preserve meat
-
Lücke FK (2000): Utilization of microbes to process and preserve meat. Meat Sci 56:105-115.
-
(2000)
Meat Sci
, vol.56
, pp. 105-115
-
-
Lücke, F.K.1
-
19
-
-
42449134860
-
-
Mobarez AM, Hosseini Doust R., Sattari M., Mantheghi N (2008): Antimicrobial effects of bacteriocin like substance produced by L. acidophilus from traditional yoghurt on P. aeruginosa and S. aureus. J Biol Sci 8: 221-224.
-
Mobarez AM, Hosseini Doust R., Sattari M., Mantheghi N (2008): Antimicrobial effects of bacteriocin like substance produced by L. acidophilus from traditional yoghurt on P. aeruginosa and S. aureus. J Biol Sci 8: 221-224.
-
-
-
-
20
-
-
77951475733
-
Food fermentation: An introduction
-
Nout RMJ, de Vos WM, Zwietering MH eds, Wageningen Academic Publishers, The Netherlands
-
Nout R (2005): Food fermentation: an introduction. In: Nout RMJ, de Vos WM, Zwietering MH (eds.), Food fermentation. Wageningen Academic Publishers, The Netherlands, 13-18.
-
(2005)
Food fermentation
, pp. 13-18
-
-
Nout, R.1
-
21
-
-
0038266968
-
Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties
-
Papamanoli E., Tzanetakis N., Litopoulou-Tzanetaki E., Kotzekidou P (2003): Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties. Meat Sci 65: 859-867.
-
(2003)
Meat Sci
, vol.65
, pp. 859-867
-
-
Papamanoli, E.1
Tzanetakis, N.2
Litopoulou-Tzanetaki, E.3
Kotzekidou, P.4
-
22
-
-
4344699295
-
Molecular characterization of Lactobacillus species isolated from naturally fermented sausages produced in Greece, Hungary and Italy
-
Rantsiou K., Drosinos EH, Gialitaki M., Urso R., Krommer J., Gasparik-Reichardt J., Tóth S., Metaxopoulos I., Commi G., Cocolin L (2005): Molecular characterization of Lactobacillus species isolated from naturally fermented sausages produced in Greece, Hungary and Italy. Food Microbiol 22:19-28.
-
(2005)
Food Microbiol
, vol.22
, pp. 19-28
-
-
Rantsiou, K.1
Drosinos, E.H.2
Gialitaki, M.3
Urso, R.4
Krommer, J.5
Gasparik-Reichardt, J.6
Tóth, S.7
Metaxopoulos, I.8
Commi, G.9
Cocolin, L.10
-
23
-
-
0030871370
-
DNA probe and PCR-specific reaction for Lactobacillus plantarum
-
Quere F., Deschamps A., Urdaci MC (1997): DNA probe and PCR-specific reaction for Lactobacillus plantarum. J Appl Microbiol 82, 783-790.
-
(1997)
J Appl Microbiol
, vol.82
, pp. 783-790
-
-
Quere, F.1
Deschamps, A.2
Urdaci, M.C.3
-
24
-
-
0024711247
-
Antibacterial activity of Lactobacillus sake isolated from meat
-
Schillinger U., Lücke FK (1989): Antibacterial activity of Lactobacillus sake isolated from meat. Appl Environ Microbiol 55:1901-1906.
-
(1989)
Appl Environ Microbiol
, vol.55
, pp. 1901-1906
-
-
Schillinger, U.1
Lücke, F.K.2
-
25
-
-
0025610819
-
Antibacterial activity of carnobacteria
-
Schillinger U., Holzapfel WH (1990): Antibacterial activity of carnobacteria. Food Microbiol 7: 305-310.
-
(1990)
Food Microbiol
, vol.7
, pp. 305-310
-
-
Schillinger, U.1
Holzapfel, W.H.2
-
26
-
-
0037339783
-
Antagonistic action of cells of Lactobacillus delbrueckii subsp. lactis against pathogenic and spoilage microorganisms in fresh meat systems
-
Senne MM, Gilliland SE (2003): Antagonistic action of cells of Lactobacillus delbrueckii subsp. lactis against pathogenic and spoilage microorganisms in fresh meat systems. J Food Prot 66:418-425.
-
(2003)
J Food Prot
, vol.66
, pp. 418-425
-
-
Senne, M.M.1
Gilliland, S.E.2
-
27
-
-
0030902941
-
Lactic acid bacteria of foods and their current taxonomy
-
Stiles ME, Holzapfel WH (1997): Lactic acid bacteria of foods and their current taxonomy. Int J Food Microbiol 36:1-29.
-
(1997)
Int J Food Microbiol
, vol.36
, pp. 1-29
-
-
Stiles, M.E.1
Holzapfel, W.H.2
-
28
-
-
4444226009
-
Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products
-
Venneiren L., Devlieghere F., Debevere J (2004): Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products. Int J Food Microbiol 96:149-164.
-
(2004)
Int J Food Microbiol
, vol.96
, pp. 149-164
-
-
Venneiren, L.1
Devlieghere, F.2
Debevere, J.3
-
29
-
-
0027368211
-
Antibacterial activity of Lactobacillus strains isolated from dry fermented sausages
-
Vignolo GM, Suriani F., De Ruiz Holgado AP, Oliver G (1993): Antibacterial activity of Lactobacillus strains isolated from dry fermented sausages. J Appl Bacteriol 75: 344-349.
-
(1993)
J Appl Bacteriol
, vol.75
, pp. 344-349
-
-
Vignolo, G.M.1
Suriani, F.2
De Ruiz Holgado, A.P.3
Oliver, G.4
-
30
-
-
34249735736
-
Inhibicijsko djelovanje bakterija mlijeÇne kiseline izoliranih iz svjeẑeg kravljeg sira.
-
Zdolec N., Lazić S., KozaÇinski L., Hadẑiosmanovid M., Filipović I (2007a): Inhibicijsko djelovanje bakterija mlijeÇne kiseline izoliranih iz svjeẑeg kravljeg sira. Mljekarstvo 57: 5-13.
-
(2007)
Mljekarstvo
, vol.57
, pp. 5-13
-
-
Zdolec, N.1
Lazić, S.2
KozaÇinski, L.3
Hadẑiosmanovid, M.4
Filipović, I.5
-
31
-
-
34548225554
-
Protective effect of Lactobacillus sakei in fermented sausages
-
Zdolec N., Hadẑiosmanović M., Kozaćinski L., Cvrtila Ẑ, Filipović I., Marcincák S., Kuzmanović Ẑ, Hussein K (2007b): Protective effect of Lactobacillus sakei in fermented sausages. Arch Lebensmittelhyg 58:152-155.
-
(2007)
Arch Lebensmittelhyg
, vol.58
, pp. 152-155
-
-
Zdolec, N.1
Hadẑiosmanović, M.2
Kozaćinski, L.3
Cvrtila, Z.4
Filipović, I.5
Marcincák, S.6
Kuzmanović, Z.7
Hussein, K.8
-
32
-
-
42549114347
-
Influence of protective cultures on Listeria monocytogenes: A review
-
Zdolec N., Hadẑiosmanović M., KozaÇinski L., Cvrtila Ẑ, Filipović I., Ŝkrivanko M (2008a): Influence of protective cultures on Listeria monocytogenes: a review. Arch Lebensmittelhyg 59: 60-64.
-
(2008)
Arch Lebensmittelhyg
, vol.59
, pp. 60-64
-
-
Zdolec, N.1
Hadẑiosmanović, M.2
KozaÇinski, L.3
Cvrtila, Z.4
Filipović, I.5
Ŝkrivanko, M.6
-
33
-
-
49649123575
-
Microbial and physicochemical succession in fermented sausages produced with bacteriocinogenic culture of Lactobacillus sakei and semipurified bacteriocin mesenterocin Y
-
Zdolec N., Hadẑiosmanović M., KozaÇinski L., Cvrtila Ẑ, Filipović I., Ŝkrivanko M., Leskovar K (2008b): Microbial and physicochemical succession in fermented sausages produced with bacteriocinogenic culture of Lactobacillus sakei and semipurified bacteriocin mesenterocin Y. Meat Sci 80: 480-487.
-
(2008)
Meat Sci
, vol.80
, pp. 480-487
-
-
Zdolec, N.1
Hadẑiosmanović, M.2
KozaÇinski, L.3
Cvrtila, Z.4
Filipović, I.5
Ŝkrivanko, M.6
Leskovar, K.7
-
34
-
-
34247196751
-
Salmonellae reduction in poultry by competitive exclusion bacteria Lactobacillus salivarius and Streptococcus cristatus
-
Zhang G., Ma L., Doyle MP (2007): Salmonellae reduction in poultry by competitive exclusion bacteria Lactobacillus salivarius and Streptococcus cristatus. J Food Prot 70: 874-878.
-
(2007)
J Food Prot
, vol.70
, pp. 874-878
-
-
Zhang, G.1
Ma, L.2
Doyle, M.P.3
-
35
-
-
0032219242
-
Some characteristics of lactic acid bacteria present in commercial sucuk samples
-
Yaman A., Gökalp HY, çon AH (1998): Some characteristics of lactic acid bacteria present in commercial sucuk samples. Meat Sci 4: 387-397.
-
(1998)
Meat Sci
, vol.4
, pp. 387-397
-
-
Yaman, A.1
Gökalp, H.Y.2
çon, A.H.3
-
36
-
-
49649119696
-
Purification and characterization of a bacteriocin produced by Leuconostoc mesenteroides E131
-
Xiraphi N., Georgalaki M., Rantsiou K., Cocolin L., Tsakalidou E., Drosinos EH (2008): Purification and characterization of a bacteriocin produced by Leuconostoc mesenteroides E131. Meat Sci 80:194-203.
-
(2008)
Meat Sci
, vol.80
, pp. 194-203
-
-
Xiraphi, N.1
Georgalaki, M.2
Rantsiou, K.3
Cocolin, L.4
Tsakalidou, E.5
Drosinos, E.H.6
|