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Results: 1-8 |
Results: 8
Amino acid-decarboxylase activity of bacteria isolated from fermented porksausages
Authors: Bover-Cid, S Hugas, M Izquierdo-Pulido, M Vidal-Carou, MC
Citation: S. Bover-cid et al., Amino acid-decarboxylase activity of bacteria isolated from fermented porksausages, INT J F MIC, 66(3), 2001, pp. 185-189
Effect of sausage ingredients and additives on the production of enterocinA and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausages
Authors: Aymerich, T Artigas, MG Garriga, M Monfort, JM Hugas, M
Citation: T. Aymerich et al., Effect of sausage ingredients and additives on the production of enterocinA and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausages, J APPL MICR, 88(4), 2000, pp. 686-694
Bacteriocin-producing lactobacilli in Spanish-style fermented sausages: Characterization of bacteriocins
Authors: Aymerich, MT Garriga, M Monfort, JM Nes, I Hugas, M
Citation: Mt. Aymerich et al., Bacteriocin-producing lactobacilli in Spanish-style fermented sausages: Characterization of bacteriocins, FOOD MICROB, 17(1), 2000, pp. 33-45
Application of enterocins as biopreservatives against Listeria innocua in meat products
Authors: Aymerich, T Garriga, M Ylla, J Vallier, J Monfort, JM Hugas, M
Citation: T. Aymerich et al., Application of enterocins as biopreservatives against Listeria innocua in meat products, J FOOD PROT, 63(6), 2000, pp. 721-726
Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages
Authors: Bover-Cid, S Hugas, M Izquierdo-Pulido, M Vidal-Carou, MC
Citation: S. Bover-cid et al., Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages, J FOOD PROT, 63(2), 2000, pp. 237-243
Competitiveness and bacteriocin production of Enterococci in the production of Spanish-style dry fermented sausages
Authors: Callewaert, R Hugas, M De Vuyst, L
Citation: R. Callewaert et al., Competitiveness and bacteriocin production of Enterococci in the production of Spanish-style dry fermented sausages, INT J F MIC, 57(1-2), 2000, pp. 33-42
Lactobacillus salivarius CTC2197 prevents Salmonella enteritidis colonization in chickens
Authors: Pascual, M Hugas, M Badiola, JI Monfort, JM Garriga, M
Citation: M. Pascual et al., Lactobacillus salivarius CTC2197 prevents Salmonella enteritidis colonization in chickens, APPL ENVIR, 65(11), 1999, pp. 4981-4986
Application of the bacteriocinogenic Lactobacilus sakei CTC494 to prevent growth of Listeria in fresh and cooked meat products packed with different atmospheres
Authors: Hugas, M Pages, F Garriga, M Monfort, JM
Citation: M. Hugas et al., Application of the bacteriocinogenic Lactobacilus sakei CTC494 to prevent growth of Listeria in fresh and cooked meat products packed with different atmospheres, FOOD MICROB, 15(6), 1998, pp. 639-650
Risultati: 1-8 |