Evaluation of the efficacy of Debaryomyces hansenii as protective culture for controlling Listeria monocytogenes in sliced dry-cured ham-Reference-Cited by-同舟云学术

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Evaluation of the efficacy of Debaryomyces hansenii as protective culture for controlling Listeria monocytogenes in sliced dry-cured ham

Published:2020-02 Issue: Volume:119 Page:108886
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Alía Alberto,Córdoba Juan J.,Rodríguez Alicia,García Carmen,Andrade María J.

Funder

European Regional Development Fund

Consejería de Educación y Empleo, Junta de Extremadura

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

European Social Fund

Ministerio de Economía y Competitividad

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Development of a multiplex real-time PCR to differentiate the four major Listeria monocytogenes serotypes in isolates from meat processing plants;Alía;Food Microbiology,2020

2. Effect of water activity, NaCl content and temperature on the growth and gene expression of Listeria monocytogenes in a dry-cured ham model system;Alía;Meat Science,2019

3. Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage “salchichón";Andrade;Meat Science,2010

4. Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production;Andrade;Food Chemistry,2009

5. Differentiation of yeasts growing on dry-cured Iberian ham by mitochondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production;Andrade;Food Microbiology,2009

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1. Dual Role of Yeasts and Filamentous Fungi in Fermented Sausages;Foods;2024-08-15

2. Effects of intrinsic and extrinsic growth factors on virulence gene expression of foodborne pathogens in vitro and in food model systems; a review;Food Science & Nutrition;2024-06-19

3. Bioprotective yeasts: Potential to limit postharvest spoilage and to extend shelf life or improve microbial safety of processed foods;Heliyon;2024-02

4. Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin;Microorganisms;2023-06-14

5. Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured ham;Critical Reviews in Food Science and Nutrition;2022-04-04

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