Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages

Bacterial diversity in typical Italian salami at different ripening stages as revealed by high-throughput sequencing of 16S rRNA amplicons

(2015) Justyna Połka et al.   FOOD MICROBIOLOGY

Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages

(2015) Maria João Fraqueza   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Use of molecular methods to characterize the bacterial community and to monitor different native starter cultures throughout the ripening of Galician chorizo

(2013) Sonia Fonseca et al.   FOOD MICROBIOLOGY

Characterization of lactic acid bacteria from naturally-fermented Manzanilla Aloreña green table olives

(2012) Hikmate Abriouel et al.   FOOD MICROBIOLOGY

Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages

(2012) Aida Cachaldora 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

Identification of staphylococci and dominant lactic acid bacteria in spontaneously fermented Swiss meat products using PCR–RFLP

(2011) Esther Marty et al.   FOOD MICROBIOLOGY

Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus

(2011) M. Janssens et al.   FOOD MICROBIOLOGY

Antibiotic Resistance and Virulence Factors among Enterococci Isolated from Chouriço, a Traditional Portuguese Dry Fermented Sausage

(2011) T. RIBEIRO et al.   JOURNAL OF FOOD PROTECTION

Diversity and safety hazards of bacteria involved in meat fermentations

(2011) Régine Talon et al.   MEAT SCIENCE

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

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

Polyphasic taxonomic studies of lactic acid bacteria associated with Tunisian fermented meat based on the heterogeneity of the 16S–23S rRNA gene intergenic spacer region

(2009) Zouhaier Ben Belgacem et al.   ARCHIVES OF MICROBIOLOGY

Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy)

(2009) M.G. Bonomo et al.   MEAT SCIENCE

Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures

(2008) R TALON et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial ecology of food contact surfaces and products of small-scale facilities producing traditional sausages

(2007) Antonia S. Gounadaki et al.   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