✦ LIBER ✦

Antilisterial activity of lactic acid bacteria isolated from “Alheiras” (traditional Portuguese fermented sausages): In situ assays

✍ Scribed by Helena Albano; Márcia Oliveira; Ricardo Aroso; Núria Cubero; Tim Hogg; Paula Teixeira

Book ID: 116737049
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 149 KB
Volume: 76
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2007.01.019

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Phenotypic and genetic heterogeneity of

Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from “Alheira”, a traditional fermented sausage produced in Portugal

✍ Helena Albano; Carol A. van Reenen; Svetoslav D. Todorov; Diana Cruz; Luisa Frag 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 253 KB

Antilisterial activity of lactic acid ba

Antilisterial activity of lactic acid bacteria isolated from rigouta, a traditional Tunisian cheese

✍ T. Ghrairi; M. Manai; J.M. Berjeaud; J. Frère 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 266 KB

Characterization and Selection of Autoch

Characterization and Selection of Autochthonous Lactic Acid Bacteria Isolated from Traditional Iberian Dry-Fermented Salchichón and Chorizo Sausages

✍ M.J. Benito; A. Martín; E. Aranda; F. Pérez-Nevado; S. Ruiz-Moyano; M.G. Córdoba 📂 Article 📅 2007 🏛 Institute of Food Technologists 🌐 English ⚖ 244 KB

Production of exopolysaccharides by lact

Production of exopolysaccharides by lactic acid bacteria isolated from traditional fermented foods in Nigeria

✍ Abiodun I. Sanni; Anthony A. Onilude; Samuel T. Ogunbanwo; Ilesanmi F. Fadahunsi 📂 Article 📅 2002 🏛 Springer 🌐 English ⚖ 26 KB

Identification and characterization of t

Identification and characterization of the dominant lactic acid bacteria isolated from traditional fermented milk in Mongolia

✍ Z. H. Sun; W. J. Liu; J. C. Zhang; J. Yu; W. Gao; M. Jiri; B. Menghe; T. S. Sun; 📂 Article 📅 2010 🏛 Springer Netherlands 🌐 English ⚖ 622 KB

Phenotypic and technological diversity o

Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in Southern Greece

✍ Eleftherios H. Drosinos; Spiros Paramithiotis; George Kolovos; Ioannis Tsikouras 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 187 KB