Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages.
about
Genomic diversity and versatility of Lactobacillus plantarum, a natural metabolic engineerGenetic diversity and safety aspects of enterococci from slightly fermented sausages.Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.Lactobacillus plantarum gene clusters encoding putative cell-surface protein complexes for carbohydrate utilization are conserved in specific gram-positive bacteria.An ecological study of lactic acid bacteria from Almagro eggplant fermentation brines.Exploring Lactobacillus plantarum genome diversity by using microarrays.Development of a new oligonucleotide array to identify staphylococcal strains at species level.Rapid quantitative detection of Lactobacillus sakei in meat and fermented sausages by real-time PCRMicrobial successions are associated with changes in chemical profiles of a model refrigerated fresh pork sausage during an 80-day shelf life study.Production of conjugated linoleic acids by Lactobacillus plantarum strains isolated from naturally fermented Chinese pickles.Linking Bacillus cereus Genotypes and Carbohydrate Utilization CapacityEnvironmental stress response in wine lactic acid bacteria: beyond Bacillus subtilis.Bio-preservation of ground beef meat by Enterococcus faecalis CECT7121Comparison of phenotypic and molecular tests to identify lactic acid bacteriaModeling the aminogenic potential of Enterococcus faecalis EF37 in dry fermented sausages through chemical and molecular approaches.Complete resequencing and reannotation of the Lactobacillus plantarum WCFS1 genomeDirect molecular approach to monitoring bacterial colonization on vacuum-packaged beef.Insight into the Genome of Staphylococcus xylosus, a Ubiquitous Species Well Adapted to Meat Products.Culture-dependent and -independent methods to investigate the microbial ecology of Italian fermented sausages.Distribution of aminogenic activity among potential autochthonous starter cultures for dry fermented sausages.Effect of biocover equipped with a novel passive air diffusion system on microbial methane oxidation and community of methanotrophs.Overexpression, purification, and biochemical characterization of the esterase Est0796 from Lactobacillus plantarum WCFS1.Retail ready-to-eat food as a potential vehicle for Staphylococcus spp. harboring antibiotic resistance genes.Prevalence of Salmonella spp. and Listeria monocytogenes at small-scale spanish factories producing traditional fermented sausages.Application of different molecular techniques for characterization of catalase-positive cocci isolated from sucuk.Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages.Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct.Starter cultures and high-pressure processing to improve the hygiene and safety of slightly fermented sausages.In Vivo PCR-DGGE analysis of Lactobacillus plantarum and Oenococcus oeni populations in red wine.Monitoring of staphylococcal starters in two French processing plants manufacturing dry fermented sausages.Evaluation of bacterial flora during the ripening of Kedong sufu, a typical Chinese traditional bacteria-fermented soybean product.Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry.Development of a multiplex PCR for the identification of Staphylococcus genus and four staphylococcal species isolated from food.Quantification of Listeria monocytogenes in fermented sausages by MPN-PCR method.Health and Safety Considerations of Fermented Sausages
P2860
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P2860
Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages.
description
2003 nî lūn-bûn
@nan
2003 թուականի Օգոստոսին հրատարակուած գիտական յօդուած
@hyw
2003 թվականի օգոստոսին հրատարակված գիտական հոդված
@hy
2003年の論文
@ja
2003年論文
@yue
2003年論文
@zh-hant
2003年論文
@zh-hk
2003年論文
@zh-mo
2003年論文
@zh-tw
2003年论文
@wuu
name
Microbial quality and direct P ...... m artisanal low-acid sausages.
@ast
Microbial quality and direct P ...... m artisanal low-acid sausages.
@en
type
label
Microbial quality and direct P ...... m artisanal low-acid sausages.
@ast
Microbial quality and direct P ...... m artisanal low-acid sausages.
@en
prefLabel
Microbial quality and direct P ...... m artisanal low-acid sausages.
@ast
Microbial quality and direct P ...... m artisanal low-acid sausages.
@en
P2860
P50
P1476
Microbial quality and direct P ...... om artisanal low-acid sausages
@en
P2093
P2860
P304
P356
10.1128/AEM.69.8.4583-4594.2003
P407
P577
2003-08-01T00:00:00Z