In vitro modelling of simultaneous interactions of Listeria monocytogenes, Lactobacillus sakei, and Staphylococcus carnosus

Effects of inoculating Lactobacillus sakei starter cultures on the microbiological quality and nitrite depletion of Chinese fermented sausages

(2013) X.H. Wang et al.   FOOD CONTROL

Modeling the Listeria innocua micropopulation lag phase and its variability

(2013) Juan S. Aguirre et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Community dynamics of coagulase-negative staphylococci during spontaneous artisan-type meat fermentations differ between smoking and moulding treatments

(2013) M. Janssens et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbe–microbe interactions in mixed culture food fermentations

(2012) Eddy J Smid et al.   CURRENT OPINION IN BIOTECHNOLOGY

Lactobacillus sakei 1 and its bacteriocin influence adhesion of Listeria monocytogenes on stainless steel surface

(2011) Lizziane K. Winkelströter et al.   FOOD CONTROL

Modeling microbial competition in food: Application to the behavior of Listeria monocytogenes and lactic acid flora in pork meat products

(2010) M. Cornu et al.   FOOD MICROBIOLOGY

Distribution and genetic diversity of lactic acid bacteria from traditional fermented sausage

(2010) Khanh T.M. Tran et al.   FOOD RESEARCH INTERNATIONAL

Biodiversity of indigenous staphylococci of naturally fermented dry sausages and manufacturing environments of small-scale processing units

(2009) Sabine Leroy et al.   FOOD MICROBIOLOGY

Growth, survival, proliferation and pathogenesis of Listeria monocytogenes under low oxygen or anaerobic conditions: A review

(2008) B. Lungu et al.   ANAEROBE

A stochastic interspecific competition model to predict the behaviour of Listeria monocytogenes in the fermentation process of a traditional Sicilian salami

(2008) Alessandro Giuffrida et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of relative inoculum concentration on Listeria monocytogenes growth in co-culture

(2007) L.A. Mellefont et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities

(2007) Jacob Gøtterup et al.   MEAT SCIENCE