The Pentose Moiety of Adenosine and Inosine Is an Important Energy Source for the Fermented-Meat Starter Culture Lactobacillus sakei CTC 494

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

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

Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough

(2011) Frédéric Ravyts et al.   FOOD MICROBIOLOGY

Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation

(2010) T. Lefeber et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Primary metabolism in Lactobacillus sakei food isolates by proteomic analysis

(2010) Anette McLeod et al.   BMC MICROBIOLOGY

The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent

(2010) T. Rimaux et al.   FOOD MICROBIOLOGY

Functional Genomics for Food Fermentation Processes

(2010) E.J. Smid et al.   Annual Review of Food Science and Technology

In Vitro Kinetics of Prebiotic Inulin-Type Fructan Fermentation by Butyrate-Producing Colon Bacteria: Implementation of Online Gas Chromatography for Quantitative Analysis of Carbon Dioxide and Hydrogen Gas Production

(2009) G. Falony et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Relevance of season and nucleotide catabolism on changes in fillet quality during chilled storage of raw Atlantic salmon (Salmo salar L.)

(2009) Turid Mørkøre et al.   FOOD CHEMISTRY

Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101

(2009) G. Vrancken et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods

(2009) Luca Cocolin et al.   MEAT SCIENCE

Intraspecies Genomic Diversity and Natural Population Structure of the Meat-Borne Lactic Acid Bacterium Lactobacillus sakei

(2008) S. Chaillou et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the acidic sourdough ecosystem

(2008) G. Vrancken et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Diversity of Lactobacillus sakei strains investigated by phenotypic and genotypic methods

(2008) Anette McLeod et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY