Effects of autochthonous Lactobacillus plantarum strains on Listeria monocytogenes in sucuk during ripening

Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture

(2016) Annalisa Casaburi et al.   FOOD CONTROL

Quantification of persistence of the food-borne pathogens Listeria monocytogenes and Salmonella enterica during manufacture of Italian fermented sausages

(2015) M. Mataragas et al.   FOOD CONTROL

Antilisterial activity of bacteriocinogenic Pediococcus acidilactici HA6111-2 and Lactobacillus plantarum ESB 202 grown under pH and osmotic stress conditions

(2015) Tekla Engelhardt et al.   FOOD MICROBIOLOGY

Inhibition of Listeria monocytogenes and Escherichia coli O157:H7 in liquid broth medium and during processing of fermented sausage using autochthonous starter cultures

(2013) T. Pragalaki et al.   MEAT SCIENCE

Antimicrobial activity of bacteriocin-producing lactic acid bacteria isolated from cheeses and yogurts

(2012) En Yang et al.   AMB Express

Some growth parameters and antimicrobial activity of a bacteriocin-producing strain Pediococcus acidilactici 13

(2010) Evrim Gunes Altuntas et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Inhibition of Fungi and Gram-Negative Bacteria by Bacteriocin BacTN635 Produced by Lactobacillus plantarum sp. TN635

(2009) Slim Smaoui et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Characterization and purification of a new bacteriocin with a broad inhibitory spectrum produced byLactobacillus plantarumlp 31 strain isolated from dry-fermented sausage

(2009) D.M. Müller et al.   JOURNAL OF APPLIED MICROBIOLOGY

Evaluation of a bacteriocin-producing strain of Pediococcus acidilactici as a biopreservative for “Alheira”, a fermented meat sausage

(2008) Helena Albano et al.   FOOD CONTROL

Identification of Lactic Acid Bacteria and Gram-Positive Catalase-Positive Cocci Isolated from Naturally Fermented Sausage (Sucuk)

(2008) G. Kaban et al.   JOURNAL OF FOOD SCIENCE

Effects ofLactobacillus plantarumandStaphylococcus xylosuson the Quality Characteristics of Dry Fermented Sausage “Sucuk”

(2008) G. Kaban et al.   JOURNAL OF FOOD SCIENCE