Identification of lactic acid bacteria and Gram-positive Catalase-positivi Cocci isolated from naturally fermented sausage (Sucuk)

Identification of lactic acid bacteria and Gram-positive Catalase-positivi Cocci isolated from naturally fermented sausage (Sucuk)

Guardado en:

Detalles Bibliográficos
Publicado en:	Journal of food science
Autor principal:	Kaban, G.
Otros Autores:	Kaya, M.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 73, no. 8 (2008), p. M385-M388
Materias:	Alimentos Salchicha Alimentos fermentados Bacterias acidolácticas Bacillus Lactobacillus plantarum Pediococcus Identificación
Publicación relacionada:	Contenido en: Journal of food science

Ejemplares similares

THE GENERA of lactic acid bacteria
Publicado: (c.1995)

Biogenic amines in dry sausages as affected by starter culture and contaminant amine-positive lactobacillus
por: EEROLA, S.

Lactobacillus acidophilus group lactic acid bacteria applied to meat fermentation
por: ARIHARA, K.

Aminopeptidases from lactobacillus sake affected by amines in dry sausages
por: Sanz, Y.

New binding assay and preparative trial of cell-surface lectin from Lactobacillus acidophilus group lactic acid bacteria
por: Matsumura, Atsushi

La enzima tanasa de Lactobacillus plantarum CECT 748T

Degradación de taninos por Lactobacillus plantarum

Lactobacillus plantarum y prevención del pardeamiento
por: Curiel, J. A.

Investigation of the bactericidal effect of Nisin on lactic acid bacteria of wine
por: Faia, Arlete Mendes

Proceso fermentativo en la producción de "sauerkraut" (Chucrut) e identificación de bacterias ácido lácticas
por: Mallo, R.

Lipolytic starter culture effects on production of free fatty acids in fermented sausages
por: KENNEALLY, P.

Estudios tendentes a reducir caída de color en los vinos a través del proceso DML, utilización de L. plantarum
por: Ruiz, Manuel

Evaluation of peanut flour fermented with lactic acid bacteria as a probiotic food

Evaluation of high pressure processing as an additional hurdle to control Listeria monocytogenes and Salmonella enterica in low-acid fermented sausages
por: Marcos, Begonya

L. plantarum para la obtención de productos de alto valor añadido

Una nueva generación de bacterias malolácticas para vinos con pH elevado
por: Fumi, Maria Daria

Purification and characterization of an antihypertensive peptide from a yogurt-like product fermented by Lactobacillus helveticus CPN4
por: Yamamoto, Naoyuki

Evaluation of milk mineral antioxidant activity in beef meatballs and Nitrite-cured sausage
por: Vasavada, Mihir N.

Uso de la Micostatina en el aislamiento de Lactobacillus plantarum
por: Palleroni, Norberto J.

Antioxidant properties of dried plum ingredients in raw and precooked pork sausage

Influence of microbial growth on the redox potential of fermented cucumbers
por: Olsen, Maegan J.

Lactobacillus bajo la lupa
por: Auad, Lucía

Sourdough lactic acid bacteria effects on bread firmness and staling
por: CORSETTI, A.

Ensayos de endulzado biológico de las aceitunas de mesa a escala industrial
por: Idrissi, I. J.

Occurrence and characterization of lactic acid bacteria from Washington State wines Pediococcus spp
por: Edwards, C. G.

Quantitative measurement of heat formation during malolactic fermentation
por: Gent, Antje

Presencia de Lactobacillus spp. y Bacillus licheniformis en margarina con yogur
por: González, E.

Milk proteins affect yield and sensory quality of cooked sausages
por: RISBERG, M.

Effect of different garlic products on chinese-style sausage
por: Ockerman, H.W.

PCR identification of lactic acid bacteria populations in corn silage inoculated with lyophilised or activated Lactobacillus buchneri
por: Maia dos Santos, Ana Paula, et al.
Publicado: (2023)

Performance of malolactic fermentation by inoculation of selected Lactobacillus plantarum and Oenococcus oeni strains isolated from Rioja red wines

Effects of pH, temperature, ethanol, and malate concentration on Lactobacillus plantarum and Leuconostoc oenos modelling of the malolactic activity

Mechanical properties of a Gelidium corneum edible film containing catechin and its application in sausages
por: Ku, K.-J.

Isolation and selection of lactic acid bacteria as biocontrol agents for nonacidified, refrigerated pickles

Survival of lactic acid bacteria in commercial frozen yogurt
por: López, M.

Pepinos fermentados
por: Madariaga de Oriolani, María T.

Determination of the three isomers of 2,3-Butanediol formed by yeasts or lactic acid bacteria during fermentation
por: Herold, B.

Relationship between sluggish fermentations and the antagonism of yeast by lactic acid bacteria

The processing of turning colour olives of oblica cultivar

Pasteurización de salchichas de viena
por: Vucko, Mabel