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FOOD MICROBIOLOGY (2012)
Catalase-positive cocci in fermented sausage: Variability due to different pork breeds, breeding systems and sausage production technology
Lucilla Iacumin et al.
FOOD MICROBIOLOGY (2012)
Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus
M. Janssens et al.
FOOD MICROBIOLOGY (2012)
Proline dehydrogenase: a key enzyme in controlling cellular homeostasis
Caroline Servet et al.
FRONTIERS IN BIOSCIENCE-LANDMARK (2012)
Identification of novel vga(A)-carrying plasmids and a Tn5406-like transposon in meticillin-resistant Staphylococcus aureus and Staphylococcus epidermidis of human and animal origin
Carmen Lozano et al.
INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS (2012)
Prevalence of antibiotic resistance in coagulase-negative staphylococci from spontaneously fermented meat products and safety assessment for new starters
Esther Marty et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Use of Autochthonous Pediococcus acidilactici and Staphylococcus vitulus Starter Cultures in the Production of Chorizo in 2 Different Traditional Industries
Rocio Casquete et al.
JOURNAL OF FOOD SCIENCE (2012)
Screening for probiotic properties of strains isolated from feces of various human groups
Sathyaseelan Sathyabama et al.
JOURNAL OF MICROBIOLOGY (2012)
Proteomic and transcriptomic analysis of the response to bile stress of Lactobacillus casei BL23
Cristina Alcantara et al.
MICROBIOLOGY-SGM (2012)
Strains of Staphylococcus and Bacillus isolated from traditional sausages as producers of biogenic amines
Roberto Bermudez et al.
FRONTIERS IN MICROBIOLOGY (2012)
The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent
T. Rimaux et al.
FOOD MICROBIOLOGY (2011)
Bile Acid Is a Host Factor That Regulates the Composition of the Cecal Microbiota in Rats
K. B. M. Saiful Islam et al.
GASTROENTEROLOGY (2011)
Binding to extracellular matrix proteins and formation of biogenic amines by food-associated coagulase-negative staphylococci
Marion Seitter (nee Resch) et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Biodiversity and characterization of Staphylococcus species isolated from a small manufacturing dairy plant in Portugal
Jose C. Soares et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
SpA, ClfA, and FnbA Genetic Variations Lead to Staphaurex Test-Negative Phenotypes in Bovine Mastitis Staphylococcus aureus Isolates
Katrin Stutz et al.
JOURNAL OF CLINICAL MICROBIOLOGY (2011)
Proteomics and Transcriptomics Characterization of Bile Stress Response in Probiotic Lactobacillus rhamnosus GG
Kerttu Koskenniemi et al.
MOLECULAR & CELLULAR PROTEOMICS (2011)
Microbial food cultures - opinion of the Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG)
Rudi F. Vogel et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2011)
Diversity and safety hazards of bacteria involved in meat fermentations
Regine Talon et al.
MEAT SCIENCE (2011)
Hyicin 3682, a bioactive peptide produced by Staphylococcus hyicus 3682 with potential applications for food preservation
Patricia Carlin Fagundes et al.
RESEARCH IN MICROBIOLOGY (2011)
Microbial enzymatic activities for improved fermented meats
Monica Flores et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2011)
Biogenic amines content, histamine-forming bacteria and adulteration of bonito in tuna candy products
Chiu-Chu Hwang et al.
FOOD CONTROL (2010)
Staphylococcus xylosus S03/1M/1/2, bacteriocin-producing meat starter culture or additive
Andrea Laukova et al.
FOOD CONTROL (2010)
Screening of potential probiotic properties of Lactobacillus fermentum isolated from traditional dairy products
Yan Bao et al.
FOOD CONTROL (2010)
Biodiversity of indigenous staphylococci of naturally fermented dry sausages and manufacturing environments of small-scale processing units
Sabine Leroy et al.
FOOD MICROBIOLOGY (2010)
The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages
Frederic Ravyts et al.
FOOD MICROBIOLOGY (2010)
Inside the adaptation process of Lactobacillus delbrueckii subsp lactis to bile
Patricia Burns et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Low occurrence of safety hazards in coagulase negative staphylococci isolated from fermented foodstuffs
Sergine Even et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Biodiversity of Coagulase-Negative Staphylococci in French cheeses, dry fermented sausages, processing environments and clinical samples
Emmanuel Coton et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Nitric Oxide Complex of Iron(II) Myoglobin Converted from Metmyoglobin by Staphylococcus xylosus
H. MORITA et al.
JOURNAL OF FOOD SCIENCE (2010)
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity
P. Tremonte et al.
LETTERS IN APPLIED MICROBIOLOGY (2010)
Identification of proteins related to the stress response in Enterococcus faecalis V583 caused by bovine bile
Liv Anette Bohle et al.
PROTEOME SCIENCE (2010)
Bile Affects the Synthesis of Exopolysaccharides by Bifidobacterium animalis
Patricia Ruas-Madiedo et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2009)
Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods
Bart A. Smit et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2009)
Staphylococcal Antimicrobial Peptides: Relevant Properties and Potential Biotechnological Applications
M. C. F. Bastos et al.
CURRENT PHARMACEUTICAL BIOTECHNOLOGY (2009)
Genetic diversity and biofilm formation of Staphylococcus equorum isolated from naturally fermented sausages and their manufacturing environment
Sabine Leroy et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
Effect of bile salts on the DNA and membrane integrity of enteric bacteria
Megan E. Merritt et al.
JOURNAL OF MEDICAL MICROBIOLOGY (2009)
Comparative Subproteome Analyses of Planktonic and Sessile Staphylococcus xylosus C2a: New Insight in Cell Physiology of a Coagulase-Negative Staphylococcus in Biofilm
Stella Planchon et al.
JOURNAL OF PROTEOME RESEARCH (2009)
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy)
M. G. Bonomo et al.
MEAT SCIENCE (2009)
Antibiotic resistance in coagulase negative staphylococci isolated from wastewater and drinking water
Catia Faria et al.
SCIENCE OF THE TOTAL ENVIRONMENT (2009)
Application of antimicrobial peptides in agriculture and food industry
Keykhosrow Keymanesh et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2009)
Identification of the nukacin KQU-131, a new type-A(II) lantibiotic produced by Staphylococcus hominis KQU-131 isolated from Thai fermented fish product (Pla-ra)
Pongtep Wilaipun et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2008)
Proteomics of stress response in Bifidobacterium
Borja Sanchez
Frontiers in Bioscience-Landmark (2008)
Safety assessment of dairy microorganisms: Coagulase-negative staphylococci
Francoise Irlinger
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Characterization of toxin production of coagulase-negative staphylococci isolated from food and starter cultures
Christiane Zell et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Antibiotic resistance of coagulase-negative staphylococci associated with food and used in starter cultures
Marion Resch et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
A study of the enterotoxigenicity of coagulase-negative and coagutase-positive staphylococcal isolates from food poisoning outbreaks in Minas Gerais, Brazil
Jamaira Fereira Veras et al.
INTERNATIONAL JOURNAL OF INFECTIOUS DISEASES (2008)
Functional and comparative metagenomic analysis of bile salt hydrolase activity in the human gut microbiome
Brian V. Jones et al.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2008)
Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system
Jacob Gotterup et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)
An interference free amperometric biosensor for the detection of biogenic amines in food products
Donatella Carelli et al.
BIOSENSORS & BIOELECTRONICS (2007)
Adaptation and response of Bifidobacterium animalis subsp lactis to bile:: a proteomic and physiological approach
Borja Sanchez et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2007)
Characterization and technological properties of Staphylococcus xylosus strains isolated from a Tunisian traditional salted meat
Ines Essid et al.
MEAT SCIENCE (2007)
Cured meat products without direct addition of nitrate or nitrite: what are the issues?
Joseph G. Sebranek et al.
MEAT SCIENCE (2007)
Fibrinogen-binding proteins of Gram-positive bacteria
Jose Rivera et al.
THROMBOSIS AND HAEMOSTASIS (2007)
Cell envelope changes in Bifidobacterium animalis ssp lactis as a response to bile
Lorena Ruiz et al.
FEMS MICROBIOLOGY LETTERS (2007)
Diversity and mechanisms of alkali tolerance in lactobacilli
Yuki Sawatari et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (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)
Structure and kinetics of monofunctional proline dehydrogenase from Thermus thermophilus
Tommi A. White et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2007)
Isolation of lactic acid bacteria from Malaysian foods and assessment of the isolates for industrial potential
Ahmad Faris Mohd Adnan et al.
BIORESOURCE TECHNOLOGY (2007)
Characterization of Micrococcaceae isolated from Iberian dry-cured sausages
Alberto Martin et al.
MEAT SCIENCE (2007)
Monitoring of staphylococcal starters in two French processing plants manufacturing dry fermented sausages
S. Corbiere Morot-Bizot et al.
JOURNAL OF APPLIED MICROBIOLOGY (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)
Effect of bile acid on the cell membrane functionality of lactic acid bacteria for oral administration
Maria Pia Taranto et al.
RESEARCH IN MICROBIOLOGY (2006)
Characterization of Staphylococeus xylosus and Staphylococcus carnosus isolated from Slovak meat products
Monika Simonova et al.
MEAT SCIENCE (2006)
Multidrug-resistance efflux pumps - not just for resistance
Laura J. V. Piddock
NATURE REVIEWS MICROBIOLOGY (2006)
Deconjugation and bile salts hydrolase activity by Bifidobacterium strains with acquired resistance to bile
Luis Noriega et al.
INTERNATIONAL DAIRY JOURNAL (2006)
Amino acid catabolic pathways of lactic acid bacteria
Maria Fernandez et al.
CRITICAL REVIEWS IN MICROBIOLOGY (2006)
New developments in the study of the microbiota of naturally fermented sausages as determined by molecular methods: A review
K Rantsiou et al.
INTERNATIONAL JOURNAL OF FOOD 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)
Mechanism of growth inhibition by free bile acids in lactobacilli and bifidobacteria
P Kurdi et al.
JOURNAL OF BACTERIOLOGY (2006)
Functional meat starter cultures for improved sausage fermentation
F Leroy et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages
A Casaburi et al.
MEAT SCIENCE (2005)
Bacteriocins: Developing innate immunity for food
PD Cotter et al.
NATURE REVIEWS MICROBIOLOGY (2005)
Purification and characterization of warnericin RB4, anti-Alicyclobacillus bacteriocin, produced by Staphylococcus warneri RB4
M Minamikawa et al.
CURRENT MICROBIOLOGY (2005)
Isolation and structural characterization of epilancin 15X, a novel lantibiotic from a clinical strain of Staphylococcus epidermidis
MB Ekkelenkamp et al.
FEBS LETTERS (2005)
Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages
G Blaiotta et al.
JOURNAL OF APPLIED MICROBIOLOGY (2004)
Catabolism of leucine to branched-chain fatty acids in Staphylococcus xylosus
HC Beck et al.
JOURNAL OF APPLIED MICROBIOLOGY (2004)
Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage
YC Wang et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
Identification of cultivable lactic acid bacteria isolated from Algerian raw goat's milk and evaluation of their technological properties
A Badis et al.
FOOD MICROBIOLOGY (2004)
Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy
G Mauriello et al.
MEAT SCIENCE (2004)
Surviving the acid test: Responses of gram-positive bacteria to low pH
PD Cotter et al.
MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS (2003)
Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic staphylococci from artisanal low-acid sausages
T Aymerich et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2003)
Induction of Oenococcus oeni H+-ATPase activity and mRNA transcription under acidic conditions
LC Fortier et al.
FEMS MICROBIOLOGY LETTERS (2003)
Purification and characterization of nitric oxide synthase from Staphylococcus aureus
IS Hong et al.
FEMS MICROBIOLOGY LETTERS (2003)
Staphylococcus equorum subsp linens, subsp nov., a starter culture component for surface ripened semi-hard cheeses
RB Place et al.
SYSTEMATIC AND APPLIED MICROBIOLOGY (2003)
Bile salts and cholesterol induce changes in the lipid cell membrane of Lactobacillus reuteri
MP Taranto et al.
JOURNAL OF APPLIED MICROBIOLOGY (2003)
The nitrate reductase and nitrite reductase operons and the narT gene of Staphylococcus carnosus are positively controlled by the novel two-component system NreBC
I Fedtke et al.
JOURNAL OF BACTERIOLOGY (2002)
Staphylococcus succinus subsp casei subsp nov., a dominant isolate from a surface ripened cheese
RB Place et al.
SYSTEMATIC AND APPLIED MICROBIOLOGY (2002)
Characterization of Micrococcaceae isolated from dry fermented sausage
E Papamanoli et al.
FOOD MICROBIOLOGY (2002)
Maturity acceleration of Italian dried sausage by Staphylococcus carnosus -: Relationship between maturity and flavor compounds
LH Stahnke et al.
JOURNAL OF FOOD SCIENCE (2002)
Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation
S Fadda et al.
FEMS MICROBIOLOGY LETTERS (2002)
Growth and aroma production by Staphylococcus xylosus, S-carnosus and S-equoum -: a comparative study in model systems
AK Sondergaard et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)
Effect of bile components on the surface properties of bifidobacteria
G Kociubinski et al.
JOURNAL OF DAIRY RESEARCH (2002)
An overview of the functionality of exopolysaccharides produced by lactic acid bacteria
P Ruas-Madiedo et al.
INTERNATIONAL DAIRY JOURNAL (2002)
Key odorants in various cheese types as determined by gas chromatography-olfactometry
PMG Curioni et al.
INTERNATIONAL DAIRY JOURNAL (2002)
Development of defined surface starter cultures for the ripening of smear cheeses
W Bockelmann
INTERNATIONAL DAIRY JOURNAL (2002)
A novel polymerase chain reaction (PCR) -: denaturing gradient gel electrophoresis (DGGE) for the identification of Micrococcaceae strains involved in meat fermentations.: Its application to naturally fermented Italian sausages
L Cocolin et al.
MEAT SCIENCE (2001)
Identification by 16S-23S rDNA intergenic region amplification, genotypic and phenotypic clustering of Staphylococcus xylosus strains from dry sausages
F Rossi et al.
JOURNAL OF APPLIED MICROBIOLOGY (2001)
The surface flora of bacterial smear-ripened cheeses from cow's and goat's milk
W Bockelmann et al.
INTERNATIONAL DAIRY JOURNAL (2001)
A survey on the microbiological changes during the manufacture of dry-cured lacon, a Spanish traditional meat product
I Vilar et al.
JOURNAL OF APPLIED MICROBIOLOGY (2000)
Staphylococcus fleurettii sp nov., isolated from goat's milk cheeses
C Vernozy-Rozand et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2000)
Protective effect of the bile salt hydrolase-active Lactobacillus reuteri against bile salt cytotoxicity
P De Boever et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2000)
The macrocyclic peptide antibiotic micrococcin P1 is secreted by the food-borne bacterium Staphylococcus equorum WS 2733 and inhibits Listeria monocytogenes on soft cheese
MC Carnio et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2000)
Characterisation of Micrococcaceae isolated from different varieties of chorizo
M García-Varona et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)
Survival and therapeutic potential of probiotic organisms with reference to Lactobacillus acidophilus and Bifidobacterium spp.
K Kailasapathy et al.
IMMUNOLOGY AND CELL BIOLOGY (2000)
The effect of bile salts on survival and morphology of a potential probiotic strain Lactobacillus acidophilus M92
J Suskovic et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2000)
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