Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.
about
Rapid quantitative detection of Lactobacillus sakei in meat and fermented sausages by real-time PCRMicrobiota of regular sodium and sodium-reduced ready-to-eat meat products obtained from the retail market.The controversial nature of the Weissella genus: technological and functional aspects versus whole genome analysis-based pathogenic potential for their application in food and healthIsolation, Identification and Screening of Potential Probiotic Bacteria in Milk from South African Saanen Goats.Characterization of Lactobacillus from Algerian Goat'S Milk Based on Phenotypic, 16S rDNA Sequencing and their Technological PropertiesTyrosine decarboxylase activity of Enterococcus mundtii: new insights into phenotypic and genetic aspects.Tyramine and phenylethylamine biosynthesis by food bacteria.Quality, functionality, and shelf life of fermented meat and meat products: A review.Tyrosine decarboxylase activity of enterococci grown in media with different nutritional potential: tyramine and 2-phenylethylamine accumulation and tyrDC gene expression.Antibiotic susceptibility and heterogeneity in technological traits of lactobacilli isolated from Algerian goat's milk.Control of biogenic amines in fermented sausages: role of starter cultures.Distribution of aminogenic activity among potential autochthonous starter cultures for dry fermented sausages.Leuconostoc mesenteroides SJRP55: A Bacteriocinogenic Strain Isolated from Brazilian Water Buffalo Mozzarella Cheese.Probiotic potential and safety properties of Lactobacillus plantarum from Slovak Bryndza cheese.Production of tyramine by Enterococcus faecalis strains in water-boiled salted duck.Rapid detection and quantification of tyrosine decarboxylase gene (tdc) and its expression in gram-positive bacteria associated with fermented foods using PCR-based methods.Identification and antimicrobial susceptibility of lactic acid bacteria from retail fermented foods.Growth, biogenic amine production and tyrDC transcription of Enterococcus faecalis in synthetic medium containing defined amino acid concentrations.Stimulation of cadaverine production by foodborne pathogens in the presence of Lactobacillus, Lactococcus, and Streptococcus spp.Potential Sustainable Properties of Microencapsulated Endophytic Lactic Acid Bacteria (KCC-42) in Simulated Gastrointestinal Juices and Their Fermentation Quality of Radish KimchiGenetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses
P2860
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P2860
Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.
description
2006 nî lūn-bûn
@nan
2006 թուականի Յունուարին հրատարակուած գիտական յօդուած
@hyw
2006 թվականի հունվարին հրատարակված գիտական հոդված
@hy
2006年の論文
@ja
2006年論文
@yue
2006年論文
@zh-hant
2006年論文
@zh-hk
2006年論文
@zh-mo
2006年論文
@zh-tw
2006年论文
@wuu
name
Safety properties and molecula ...... m slightly fermented sausages.
@ast
Safety properties and molecula ...... m slightly fermented sausages.
@en
type
label
Safety properties and molecula ...... m slightly fermented sausages.
@ast
Safety properties and molecula ...... m slightly fermented sausages.
@en
prefLabel
Safety properties and molecula ...... m slightly fermented sausages.
@ast
Safety properties and molecula ...... m slightly fermented sausages.
@en
P2860
P50
P1476
Safety properties and molecula ...... om slightly fermented sausages
@en
P2093
P2860
P356
10.1111/J.1365-2672.2005.02772.X
P577
2006-01-01T00:00:00Z