Related references
Note: Only part of the references are listed.Branched and linear fatty acid esters of hydroxy fatty acids (FAHFA) relevant to human health
Martin Riecan et al.
PHARMACOLOGY & THERAPEUTICS (2022)
Effect of heating temperature and time on the formation of volatile organic compounds during reactions between linoleic acid and free amino acids or myofibrillar proteins
Tianming Zhou et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2022)
Detection of antibacterial activity of lactic acid bacteria, isolated from Sumba mare's milk, against Bacillus cereus, Staphylococcus aureus, and Escherichia coli
Maxs U. E. Sanam et al.
JOURNAL OF ADVANCED VETERINARY AND ANIMAL RESEARCH (2022)
Bacillus velezensisDP-2 isolated from Douchi and its application in soybean meal fermentation
Zhiyun Liu et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)
Probiotic Bacillus cereus Alleviates Dextran Sulfate Sodium-Induced Colitis in Mice through Improvement of the Intestinal Barrier Function, Anti-Inflammation, and Gut Microbiota Modulation
Kangliang Sheng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
An Investigation on the Occurrence and Molecular Characterization of Bacillus cereus in Meat and Meat Products in China
Li Kong et al.
FOODBORNE PATHOGENS AND DISEASE (2021)
Influence of induction cooking on the flavor of fat cover of braised pork belly
Dandan Da et al.
JOURNAL OF FOOD SCIENCE (2021)
Influence of Lactobacillus plantarum on managing lipolysis and flavor generation of Staphylococcus xylosus and Saccharomyces cerevisiae in fish paste
Lin Li et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Chungkookjang, a soy food, fermented with Bacillus amyloliquefaciens protects gerbils against ishcmeic stroke injury, and post-stroke hyperglycemia
Do Yeon Jeong et al.
FOOD RESEARCH INTERNATIONAL (2020)
Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures
Jinhong Zang et al.
FOOD MICROBIOLOGY (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)
Bacillus strains as human probiotics: characterization, safety, microbiome, and probiotic carrier
Na-Kyoung Lee et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2019)
Bacterial lipases: A review on purification and characterization
Saira Javed et al.
PROGRESS IN BIOPHYSICS & MOLECULAR BIOLOGY (2018)
Occurrence and Dynamism of Lactic Acid Bacteria in Distinct Ecological Niches: A Multifaceted Functional Health Perspective
Fanny George et al.
FRONTIERS IN MICROBIOLOGY (2018)
An overview of Bacillus proteases: from production to application
Fabiano Jares Contesini et al.
CRITICAL REVIEWS IN BIOTECHNOLOGY (2018)
Bacillus As Potential Probiotics: Status, Concerns, and Future Perspectives
Fouad M. F. Elshaghabee et al.
FRONTIERS IN MICROBIOLOGY (2017)
Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production
D. Magista et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
Metabolic Characterization of Bacillus subtilis and Bacillus amyloliquefaciens Strains Isolated from Traditional Dry-Cured Sausages
Aida Cachaldora et al.
JOURNAL OF FOOD PROTECTION (2014)
Bacillus subtilis HJ18-4 from Traditional Fermented Soybean Food Inhibits Bacillus cereus Growth and Toxin-Related Genes
Jeong Seon Eom et al.
JOURNAL OF FOOD SCIENCE (2014)
Efficient Isolation and Identification of Bacillus cereus Group
Sandra M. Tallent et al.
JOURNAL OF AOAC INTERNATIONAL (2012)
Evaluation of different starter cultures (Staphylococci plus Lactic Acid Bacteria) in semi-ripened Salami stuffed in swine gut
Mario Bedia et al.
MEAT SCIENCE (2011)
The proteolytic system of lactic acid bacteria revisited: a genomic comparison
Mengjin Liu et al.
BMC GENOMICS (2010)
The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages
Juan Marcos Aro Aro et al.
FOOD CHEMISTRY (2010)
Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage salchichon
Ma Jesus Andrade et al.
MEAT SCIENCE (2010)
Complete Genome Sequence of Lactobacillus plantarum JDM1
Zhuo-Yang Zhang et al.
JOURNAL OF BACTERIOLOGY (2009)
The microbial ecology of a typical Italian salami during its natural fermentation
Lucia Aquilanti et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)
Microbiological changes in naturally fermented cassava fish (Pseudotolithus sp.) for lanhouin production
V. B. Anihouvi et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)
Protease and esterase activity of staphylococci
Annalisa Casaburi et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Comparative genomics of the lactic acid bacteria
K. Makarova et al.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2006)
Functional meat starter cultures for improved sausage fermentation
F Leroy et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Use of bacteriocin-producing starter cultures of Lactobacillus plantarum and Lactobacillus curvatus in production of ostrich meat salami
LMT Dicks et al.
MEAT SCIENCE (2004)
Volatiles in a sausage surface model-influence of Penicillium nalgiovense, Pediococcus pentosaceus, ascorbate, nitrate and temperature
LO Sunesen et al.
MEAT SCIENCE (2004)