Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in Southern Greece
Author:
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference63 articles.
1. AOAC Official Methods,1995
2. Bacteriocin-producing lactobacilli in Spanish-style fermented sausages: characterization of bacteriocins;Aymerich;Food Microbiol.,2000
3. Methods for identifying staphylococci and micrococci;Baird-Parker,1979
4. Characterisation of brevicin 27, a bacteriocin synthetized by Lactobacillus brevis SB27;Benoit;Curr. Microbiol.,1994
5. Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages;Blaiotta;J. Appl. Microbiol.,2004
Cited by 131 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Physico-chemical changes in developed probiotic chicken meat spread fermented with Lactobacillus acidophilus and malted millet flour;Applied Food Research;2024-12
2. Metagenomic profiles of the antimicrobial resistance in traditional Chinese fermented meat products: Core resistome and co-occurrence patterns;International Journal of Food Microbiology;2024-06
3. Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat;Foods;2024-02-19
4. Multidimensional evaluation of techno-functional properties of yoghurt bacteria;International Dairy Journal;2024-01
5. Screening Bacterial Strains Capable of Producing 2,3-Butanediol: Process Optimization and High Diol Production by Klebsiella oxytoca FMCC-197;Fermentation;2023-12-12
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3