Isolation and Screening of Staphylococcus Xylosus P2 from Chinese Bacon: A Novel Starter Culture in Fermented Meat Products

Predominant processing adaptability of Staphylococcus xylosus strains isolated from Chinese traditional low-salt fermented whole fish

(2017) Xuefeng Zeng et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of Staphylococcus xylosus LQ3 and its application in dried cured sausage

(2017) Claudio Eduardo dos Santos Cruxen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum

(2016) Qinxiu Sun et al.   FOOD CONTROL

The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages

(2016) Qian Chen et al.   MEAT SCIENCE

Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix

(2015) Vincenza Pisacane et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbiological safety of pastrami: A traditional meat product

(2015) Şeniz Karabıyıklı et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage

(2015) Qian Chen et al.   MEAT SCIENCE

Technological advances for enhancing quality and safety of fermented meat products

(2015) Kumari Shikha Ojha et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A widespread bacteriophage abortive infection system functions through a Type IV toxin–antitoxin mechanism

(2014) Ron L. Dy et al.   NUCLEIC ACIDS RESEARCH

Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage

(2013) Ines Essid et al.   FOOD CONTROL

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

Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: A potential solution for nitrite substitution in meat products

(2012) Peijun Li et al.   MEAT SCIENCE

Staphylococcus xylosus S03/1M/1/2, bacteriocin-producing meat starter culture or additive

(2010) Andrea Lauková et al.   FOOD CONTROL

Isolation and screening of lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains

(2010) Noraphat Hwanhlem et al.   FOOD CONTROL

Study of the lactic acid bacteria throughout the manufacture of dry-cured lacón (a Spanish traditional meat product). Effect of some additives

(2009) José M. Lorenzo et al.   FOOD MICROBIOLOGY

Biodiversity of Coagulase-Negative Staphylococci in French cheeses, dry fermented sausages, processing environments and clinical samples

(2009) Emmanuel Coton et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Technological and safety properties of Lactobacillus plantarum strains isolated from a Tunisian traditional salted meat

(2008) Ines Essid et al.   MEAT SCIENCE