Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation

The biogenic amines putrescine and cadaverine show in vitro cytotoxicity at concentrations that can be found in foods

(2019) Beatriz del Rio et al.   Scientific Reports

Antimicrobial spectrum activity of bacteriocinogenic Staphylococcus strains isolated from goat and sheep milk

(2019) Samane Rahmdel et al.   JOURNAL OF DAIRY SCIENCE

The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH

(2018) Despoina Angeliki Stavropoulou et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up

(2018) Despoina Angeliki Stavropoulou et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Mechanisms of the bactericidal effects of nitrate and nitrite in cured meats

(2018) Didier Majou et al.   MEAT SCIENCE

Evaluation of the Biogenic Amines Formation and Degradation Abilities of Lactobacillus curvatus From Chinese Bacon

(2018) Lu Li et al.   Frontiers in Microbiology

Species Pervasiveness Within the Group of Coagulase-Negative Staphylococci Associated With Meat Fermentation Is Modulated by pH

(2018) Despoina Angeliki Stavropoulou et al.   Frontiers in Microbiology

Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review

(2017) María Sánchez Mainar et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antimicrobials from human skin commensal bacteria protect against Staphylococcus aureus and are deficient in atopic dermatitis

(2017) Teruaki Nakatsuji et al.   Science Translational Medicine

Staphylococcus sciuri bacteriophages double-convert for staphylokinase and phospholipase, mediate interspecies plasmid transduction and package mecA gene

(2017) M. Zeman et al.   Scientific Reports

Construction of Nontoxigenic Mutants of Nonproteolytic Clostridium botulinum NCTC 11219 by Insertional Mutagenesis and Gene Replacement

(2016) Charlien Clauwers et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Complex heatmaps reveal patterns and correlations in multidimensional genomic data

(2016) Zuguang Gu et al.   BIOINFORMATICS

Opportunities and limitations for the production of safe fermented meats without nitrate and nitrite using an antibacterial Staphylococcus sciuri starter culture

(2016) María Sánchez Mainar et al.   FOOD CONTROL

A study on the toxigenesis by Clostridium botulinum in nitrate and nitrite-reduced dry fermented sausages

(2016) Xavier F. Hospital et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth

(2016) Diana Di Gioia et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

High Frequency and Diversity of Antimicrobial Activities Produced by Nasal Staphylococcus Strains against Bacterial Competitors

(2016) Daniela Janek et al.   PLoS Pathogens

Competitiveness and Antibacterial Potential of Bacteriocin-Producing Starter Cultures in Different Types of Fermented Sausages

(2016) FRÉDÉRIC RAVYTS et al.   JOURNAL OF FOOD PROTECTION

Mechanisms of drug resistance: daptomycin resistance

(2015) Truc T. Tran et al.   Annals of the New York Academy of Sciences

Occurrence of antilisterial structural bacteriocins genes in meat borne lactic acid bacteria

(2015) Cecilia Fontana et al.   FOOD CONTROL

Amino acid conversions by coagulase-negative staphylococci in a rich medium: Assessment of inter- and intraspecies heterogeneity

(2015) Despoina Angeliki Stavropoulou et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Biogenic amines in meat and meat products and its public health significance: a review

(2015) Gauri Jairath et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Biogenic amines as bacterial quality indicators in different poultry meat species

(2015) César Aquiles Lázaro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Coagulase-Negative Staphylococci Favor Conversion of Arginine into Ornithine despite a Widespread Genetic Potential for Nitric Oxide Synthase Activity

(2014) María Sánchez Mainar et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

A new antimicrobial substance produced by Staphylococcus pasteuri isolated from vegetables

(2014) Jisoo Hong et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Antibacterial activities of coagulase-negative staphylococci from bovine teat apex skin and their inhibitory effect on mastitis-related pathogens

(2014) G. Braem et al.   JOURNAL OF APPLIED MICROBIOLOGY

Characterization of a Novel Plasmid-Borne Thiopeptide Gene Cluster in Staphylococcus epidermidis Strain 115

(2014) P. R. Bennallack et al.   JOURNAL OF BACTERIOLOGY

The ecological importance of the Staphylococcus sciuri species group as a reservoir for resistance and virulence genes

(2014) Stéphanie Nemeghaire et al.   VETERINARY MICROBIOLOGY

The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation

(2013) Eveline De Mey et al.   MEAT SCIENCE

Meat fermentation at the crossroads of innovation and tradition: A historical outlook

(2013) Frédéric Leroy et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of Anaerobiosis and Low Temperature on Bacillus cereus Growth, Metabolism, and Membrane Properties

(2012) Benoît de Sarrau et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Tyramine and Phenylethylamine Biosynthesis by Food Bacteria

(2012) Angela Marcobal et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Biodiversity and characterization of indigenous coagulase-negative staphylococci isolated from raw milk and cheese of North Italy

(2012) Angela Ruaro et al.   FOOD MICROBIOLOGY

Prevalence of antibiotic resistance in coagulase-negative staphylococci from spontaneously fermented meat products and safety assessment for new starters

(2012) Esther Marty et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of coagulase-negative staphylococci isolated from Spanish dry cured meat products

(2012) G. Landeta et al.   MEAT SCIENCE

Bacteriocins — a viable alternative to antibiotics?

(2012) Paul D. Cotter et al.   NATURE REVIEWS MICROBIOLOGY

Identification, Characterization, and Recombinant Expression of Epidermicin NI01, a Novel Unmodified Bacteriocin Produced by Staphylococcus epidermidis That Displays Potent Activity against Staphylococci

(2011) Stephanie Sandiford et al.   ANTIMICROBIAL AGENTS AND CHEMOTHERAPY

Binding to extracellular matrix proteins and formation of biogenic amines by food-associated coagulase-negative staphylococci

(2011) Marion Seitter (née Resch) et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

DNA microarray based detection of genes involved in safety and technologically relevant properties of food associated coagulase-negative staphylococci

(2011) Marion Seitter (née Resch) et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Genes Involved in Immunity to and Secretion of Aureocin A53, an Atypical Class II Bacteriocin Produced by Staphylococcus aureus A53

(2011) J. d. S. Nascimento et al.   JOURNAL OF BACTERIOLOGY

Production of antilisterial bacteriocins by staphylococci isolated from bovine milk1

(2011) M.A.V.P. Brito et al.   JOURNAL OF DAIRY SCIENCE

ISOLATION OF BACTERIOCIN-PRODUCING STAPHYLOCOCCI FROM BRAZILIAN CHEESE

(2011) MARIA A.V.P. BRITO et al.   JOURNAL OF FOOD SAFETY

Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration

(2011) J.A. Curiel et al.   MEAT SCIENCE

Origin of the Putrescine-Producing Ability of the Coagulase-Negative Bacterium Staphylococcus epidermidis 2015B

(2010) E. Coton et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Biogenic amines in fermented foods

(2010) G Spano et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Low occurrence of safety hazards in coagulase negative staphylococci isolated from fermented foodstuffs

(2010) Sergine Even et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages

(2010) T. Komprda et al.   MEAT SCIENCE

(GTG)5-PCR fingerprinting for the classification and identification of coagulase-negative Staphylococcus species from bovine milk and teat apices: A comparison of type strains and field isolates

(2010) G. Braem et al.   VETERINARY MICROBIOLOGY

Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening

(2009) S. Bover-Cid et al.   JOURNAL OF APPLIED MICROBIOLOGY

Staphylococcus epidermidis — the 'accidental' pathogen

(2009) Michael Otto   NATURE REVIEWS MICROBIOLOGY

Modeling the Aminogenic Potential of Enterococcus faecalis EF37 in Dry Fermented Sausages through Chemical and Molecular Approaches

(2008) F. Gardini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured “chorizo” sausage treated with high pressure and kept in chilled storage

(2008) B. de las Rivas et al.   MEAT SCIENCE

The use and control of nitrate and nitrite for the processing of meat products

(2007) Karl-Otto Honikel   MEAT SCIENCE