Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods.
about
PyElph - a software tool for gel images analysis and phylogenetics.Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.Multiphasic approach to study the bacterial ecology of fermented sausages inoculated with a commercial starter culture.Validation of MALDI-TOF MS for rapid classification and identification of lactic acid bacteria, with a focus on isolates from traditional fermented foods in Northern Vietnam.Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditionsNaOH-debittering induces changes in bacterial ecology during table olives fermentation.Rapid quantitative detection of Lactobacillus sakei in meat and fermented sausages by real-time PCRThe diversity of intestinal microbiota of Mongolians living in Inner Mongolia, China.Microbial successions are associated with changes in chemical profiles of a model refrigerated fresh pork sausage during an 80-day shelf life study.Listeria monocytogenes serotype prevalence and biodiversity in diverse food products.Microbial deterioration of vacuum-packaged chilled beef cuts and techniques for microbiota detection and characterization: a review.High inhibition of Paenibacillus larvae and Listeria monocytogenes by Enterococcus isolated from different sources in Tunisia and identification of their bacteriocin genes.Direct 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.Microbial community structure and dynamics of dark fire-cured tobacco fermentation.Identification and characterization of Enterococcus spp. in Greek spontaneous sausage fermentation.Lactic acid bacteria population dynamics during spontaneous fermentation of radish (Raphanus sativus L.) roots in brine.Rapid detection and quantification of tyrosine decarboxylase gene (tdc) and its expression in gram-positive bacteria associated with fermented foods using PCR-based methods.Effect of ripening stage on the development of the microbial community during spontaneous fermentation of green tomatoes.Bacterial diversity and spoilage-related microbiota associated with freshly prepared chicken products under aerobic conditions at 4°C.Use of the rpoB gene as an alternative to the V3 gene for the identification of spoilage and pathogenic bacteria species in milk and milk products.
P2860
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P2860
Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods.
description
article científic
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article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on April 2004
@en
vedecký článok
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vetenskaplig artikel
@sv
videnskabelig artikel
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vědecký článek
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name
Study of the ecology of fresh ...... bacteria by molecular methods.
@en
Study of the ecology of fresh ...... bacteria by molecular methods.
@nl
type
label
Study of the ecology of fresh ...... bacteria by molecular methods.
@en
Study of the ecology of fresh ...... bacteria by molecular methods.
@nl
prefLabel
Study of the ecology of fresh ...... bacteria by molecular methods.
@en
Study of the ecology of fresh ...... bacteria by molecular methods.
@nl
P2093
P2860
P1476
Study of the ecology of fresh ...... bacteria by molecular methods.
@en
P2093
Carlo Cantoni
Giuseppe Comi
Kalliopi Rantsiou
Luca Cocolin
Lucilla Iacumin
Rosalinda Urso
P2860
P304
P356
10.1128/AEM.70.4.1883-1894.2004
P407
P577
2004-04-01T00:00:00Z