المؤلفون: Graciela Vignolo, Oscar Alfredo Garro, Noelia Zulema Palavecino Prpich, Marcela Paola Castro, María Elisa Cayre

المصدر: International Journal of Food Science, Vol 2015 (2015)
International Journal of Food Science
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

مصطلحات موضوعية: Article Subject, TECHNOLOGICAL PROPERTIES, Otras Ingenierías y Tecnologías, lcsh:TX341-641, INGENIERÍAS Y TECNOLOGÍAS, Alimentos y Bebidas, chemistry.chemical_compound, Starter, Lipid oxidation, LACTIC ACID BACTERIA, Food science, STARTER CULTURES, purl.org/becyt/ford/2.11 [https], Staphylococcus vitulinus, biology, lcsh:TP368-456, business.industry, food and beverages, Ripening, biology.organism_classification, Lactobacillus sakei, Lactic acid, Biotechnology, lcsh:Food processing and manufacture, purl.org/becyt/ford/2 [https], chemistry, TRADITIONAL FERMENTED SAUSAGES, Fermentation, business, lcsh:Nutrition. Foods and food supply, Bacteria, Research Article, Food Science

وصف الملف: application/pdf; text/xhtml

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abfc361f6fdddb4b8a5aeaa0f956dc2f
https://doaj.org/article/f338ba34de8b4497855a453e991d0135

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المؤلفون: Stéphane Chaillou, Marie-Christine Champomier-Vergès, Morgan Guilbaud, Monique Zagorec

المساهمون: MICrobiologie de l'ALImentation au Service de la Santé (MICALIS), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, French Ministry of Education and Research

المصدر: Food Microbiology
Food Microbiology, Elsevier, 2012, 29 (2), pp.197-204. ⟨10.1016/j.fm.2011.07.011⟩

مصطلحات موضوعية: EXPRESSION, [SDV.SA]Life Sciences [q-bio]/Agricultural sciences, Meat, Swine, Mixed cultures, Oxidative phosphorylation, medicine.disease_cause, Microbiology, SEQUENCE, 03 medical and health sciences, LACTIC-ACBACTERIA, medicine, Lactic acid bacteria, LTH677, Animals, Gene, Incubation, 030304 developmental biology, Genetics, 0303 health sciences, Microbial Viability, biology, Strain (chemistry), 030306 microbiology, food and beverages, Biodiversity, SAUSAGES, biology.organism_classification, Phenotype, GENE, MICROBIOTA, Lactobacillus sakei, Meat Products, Lactobacillus, Oxidative Stress, Catalase, Fermentation, biology.protein, CATALASE, Cattle, KATA, human activities, Oxidative stress, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abf5a6995585e6622c4bf44b551f1a6c
https://hal.archives-ouvertes.fr/hal-01003446

المؤلفون: Anita Slavica, Sanja Posavec, Ksenija Markov, Ivan-Krešimir Svetec, Jadranka Frece, Ivona Babić, Antonija Trontel, Jelena Đugum, Dragan Kovačević, Domagoj Čvek

المصدر: Meat science. 88(3)

مصطلحات موضوعية: Croatia, Food Handling, Staphylococcus, Population, Sus scrofa, Microbial Sensitivity Tests, Gram-Positive Bacteria, Microbiology, Enterotoxins, Lactobacillus acidophilus, Species Specificity, Lactobacillales, Antibiosis, Gram-Negative Bacteria, Food microbiology, Animals, Bile, Food science, Lactic Acid, education, education.field_of_study, Microbial Viability, biology, Staphylococcus xylosus, Temperature, food and beverages, Proteins, biology.organism_classification, Antimicrobial, Lipid Metabolism, Anti-Bacterial Agents, Bacterial Typing Techniques, Meat Products, Leuconostoc mesenteroides, Staphylococcus warneri, Fermentation, Food Microbiology, Lactic acid bacteria, staphylococci, technological characterization, starter cultures, traditional fermented sausages, Bacteria, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5501589a7e5af4dffa3f1c82841a5355
https://pubmed.ncbi.nlm.nih.gov/21377808

المؤلفون: Sandra Torriani, Sara Bover-Cid, Rosanna Tofalo, Silvia Sembeni, Veronica Gatto, Fausto Gardini, Giovanna Suzzi, Nicoletta Belletti

المساهمون: S. TORRIANI, V. GATTO, S. SEMBENI, R. TOFALO, G. SUZZI, N. BELLETTI, F. GARDINI, S. BOVER-CID

المصدر: Scopus-Elsevier
ResearcherID

مصطلحات موضوعية: Lactobacillus fermentum, Gram-positive bacteria, Tyramine, Food Contamination, REAL TIME PCR, Sodium Chloride, Gram-Positive Bacteria, Microbiology, Polymerase Chain Reaction, Gene Expression Regulation, Enzymologic, LACTIC ACID BACTERIA, Staphylococcus epidermidis, Animals, Chromatography, High Pressure Liquid, biology, Lactobacillus brevis, Reverse Transcriptase Polymerase Chain Reaction, Staphylococcus xylosus, Gene Amplification, Temperature, food and beverages, SAUSAGES, Gene Expression Regulation, Bacterial, Hydrogen-Ion Concentration, Tyrosine Decarboxylase, biology.organism_classification, Tyrosine decarboxylase, Reverse transcription polymerase chain reaction, Meat Products, Tyrosine decarboxylase activity, Fermentation, Food Microbiology, STAPHYLOCOCCI, Food Science

وصف الملف: STAMPA

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::427e1426055ca6af8eda8a46b45fe1ee
https://pubmed.ncbi.nlm.nih.gov/18236668

المؤلفون: Isabel Henriques, Paula Teixeira, Helena Albano, Tim Hogg, António Correia

المساهمون: Veritati - Repositório Institucional da Universidade Católica Portuguesa

المصدر: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

مصطلحات موضوعية: DNA, Bacterial, Microbial DNA, Population, Molecular Sequence Data, Fingerprint, Biology, Applied Microbiology and Biotechnology, Polymerase Chain Reaction, Microbial ecology, RNA, Ribosomal, 16S, Lactic acid bacteria, Food microbiology, education, DNA Primers, Phylotype, education.field_of_study, Bacteriological Techniques, Portugal, Bacteria, business.industry, Lactic acid, General Medicine, 16S ribosomal RNA, Fermented sausages, Biotechnology, Meat Products, Lactobacillus, Microbial population biology, PCR-denaturing gradient gel electrophoresis, Fermentation, Food Microbiology, PCR-denaturing gradient gel, business, Temperature gradient gel electrophoresis

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e68b5998cf93a76745dcd66b826dbc5
https://hdl.handle.net/10400.14/6615

المؤلفون: Tim Hogg, Núria Cubero, Paula Teixeira, Helena Albano, Ricardo Aroso, Márcia Oliveira

المصدر: Meat science. 76(4)

مصطلحات موضوعية: Listeria, Population, Antimicrobial activity, medicine.disease_cause, Microbiology, 0404 agricultural biotechnology, Listeria monocytogenes, Bacteriocin, Bacteriocins, medicine, Lactic acid bacteria, Food science, Bio-preservation, education, education.field_of_study, biology, 0402 animal and dairy science, food and beverages, 04 agricultural and veterinary sciences, Antimicrobial, biology.organism_classification, Fermented sausages, 040401 food science, 040201 dairy & animal science, Fermentation, Antibacterial activity, Bacteria, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::437037dc4571222b1dfab0dba88da698
https://pubmed.ncbi.nlm.nih.gov/22061260

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