Related references
Note: Only part of the references are listed.Interaction between protease from Staphylococcus epidermidis and pork myofibrillar protein: Flavor and molecular simulation
Hui Wang et al.
FOOD CHEMISTRY (2022)
Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages
Xi Chen et al.
FOOD SCIENCE AND HUMAN WELLNESS (2021)
Influence of mixed starters on the degradation of proteins and the formation of peptides with antioxidant activities in dry fermented sausages
Di Yu et al.
FOOD CONTROL (2021)
Changes in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation
Xuefeng Zeng et al.
FOOD SCIENCE & NUTRITION (2021)
Combined Application of High-Throughput Sequencing and Metabolomics Reveals Metabolically Active Microorganisms During Panxian Ham Processing
Yu Mu et al.
FRONTIERS IN MICROBIOLOGY (2020)
Functional and safety assessment of Staphylococcus simulans PMRS35 with high lipase activity isolated from high salt-fermented fish (Budu) for starter development
Pochanart Kanjan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Food-derived coagulase-negativeStaphylococcusas starter cultures for fermented foods
Sojeong Heo et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2020)
Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages
Yaqing Xiao et al.
FOOD RESEARCH INTERNATIONAL (2020)
Effect of starter culture on microbiological, physiochemical and nutrition quality of Xiangxi sausage
Sha Du et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
Role of Starter Cultures on the Safety of Fermented Meat Products
Marta Laranjo et al.
FRONTIERS IN MICROBIOLOGY (2019)
What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units?
Maria Joao Fraqueza et al.
JOURNAL OF FOOD SCIENCE (2019)
Technological and safety characterization of coagulase-negative staphylococci with high protease activity isolated from Traditional Chinese fermented sausages
Jian Sun et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Effect of inoculating Lactobacillus pentosus R3 on N-nitrosamines and bacterial communities in dry fermented sausages
Yaqing Xiao et al.
FOOD CONTROL (2018)
Antagonistic trait of Staphylococcus succinus strain AAS2 against uropathogens and assessment of its in vitro probiotic characteristics
Ameer Khusro et al.
MICROBIAL PATHOGENESIS (2018)
Complete Genome Sequencing of Lactobacillus plantarum ZLP001, a Potential Probiotic That Enhances Intestinal Epithelial Barrier Function and Defense Against Pathogens in Pigs
Wei Zhang et al.
FRONTIERS IN PHYSIOLOGY (2018)
Characterization of Staphylococcus xylosus LQ3 and its application in dried cured sausage
Claudio Eduardo dos Santos Cruxen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development
Qian Chen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Physicochemical properties of Pseudomonas fragi isolates response to modified atmosphere packaging
Guang-yu Wang et al.
FEMS MICROBIOLOGY LETTERS (2017)
Staphylococci isolated from ready-to-eat meat - Identification, antibiotic resistance and toxin gene profile
Karol Fijalkowski et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
Is staphylococci population from milk of healthy goats safe?
Patricia Ruiz et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
Complete genome sequence of Staphylococcus equorum KS1039 isolated from Saeu-jeotgal, Korean high-salt-fermented seafood
Do-Won Jeong et al.
JOURNAL OF BIOTECHNOLOGY (2016)
The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages
Qian Chen et al.
MEAT SCIENCE (2016)
Effect of incubation atmosphere on the production and composition of staphylococcal biofilms
Kentaro Asai et al.
JOURNAL OF INFECTION AND CHEMOTHERAPY (2015)
Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive
Noelia Z. Palavecino Prpich et al.
ANNALS OF MICROBIOLOGY (2015)
Characterization of methicillin-resistant coagulase-negative staphylococci (MRCoNS) in retail meat
Kanika Bhargava et al.
FOOD MICROBIOLOGY (2014)
Safety and technological characterization of Staphylococcus equorum isolates from jeotgal, a Korean high-salt-fermented seafood, for starter development
Do-Won Jeong et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage
Ines Essid et al.
FOOD CONTROL (2013)
Effects of inoculating Lactobacillus sakei starter cultures on the microbiological quality and nitrite depletion of Chinese fermented sausages
X. H. Wang et al.
FOOD CONTROL (2013)
Biodiversity and characterization of indigenous coagulase-negative staphylococci isolated from raw milk and cheese of North Italy
Angela Ruaro et al.
FOOD MICROBIOLOGY (2013)
Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages
Aida Cachaldora et al.
FOOD MICROBIOLOGY (2013)
Characterization of coagulase-negative staphylococci isolated from Spanish dry cured meat products
G. Landeta et al.
MEAT SCIENCE (2013)
Production of biogenic amines in vitro in relation to the growth phase by Enterobacteriaceae species isolated from traditional sausages
Jose M. Lorenzo et al.
MEAT SCIENCE (2010)
Effect of starter culture on proteolytic changes during processing of fermented beef sausages
K. Candogan et al.
FOOD CHEMISTRY (2009)
Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content
L. C. Roseiro et al.
MEAT SCIENCE (2008)
Isolation of lipase producing Bacillus sp from olive mill wastewater and improving its enzyme activity
Sevgi Ertugrul et al.
JOURNAL OF HAZARDOUS MATERIALS (2007)
Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures
Annalisa Casaburi et al.
MEAT SCIENCE (2007)
Lack of in vitro biofilm formation does not attenuate the virulence of Streptococcus gordonii in experimental endocarditis
Alain Bizzini et al.
FEMS IMMUNOLOGY AND MEDICAL MICROBIOLOGY (2006)
Biofilm-forming ability profiling of Staphylococcus aureus and Staphylococcus epidermidis mastitis isolates
M. Oliveira et al.
VETERINARY MICROBIOLOGY (2006)
Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages
B Martín et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)