Concepedia

Community dynamics of coagulase-negative staphylococci during spontaneous artisan-type meat fermentations differ between smoking and moulding treatments

Maarten Janssens, Nicolas Myter, Luc De Vuyst, Frédéric Leroy

International Journal of Food Microbiology · 2013 · 50 citations · 58 references

Concepts

AgricultureFood ScienceMicrobiologyFermentation ScienceFood MicrobiologyMicrobial EcologyFermentation MicrobiologyFermented Meat ProductsFood FermentationMeat MicrobiologyMicrobial Ecology Of FoodsMicrobiological Examination Of MeatBiofilm Formation On Meat Processing SurfacesBiofilm Formation On Meat SurfacesCoagulase-negative StaphylococciCommunity DynamicsMeat Fermentation MicrobiologyMeat SmokingSpontaneous Fermentation Ecology

References

58

Relationship between temperature and growth rate of bacterial cultures

David A. Ratkowsky, June Olley, TA McMeekin et al. · Journal of Bacteriology · 1982 · 1.4K citations · Full text

Life Sciences, Biology, Microbiology +17

Static headspace--gas chromatography: theory and practice

Choice Reviews Online · 2006 · 568 citations

Natural Sciences, Chemistry, Analytical Chemistry +15

Direct profiling of the yeast dynamics in wine fermentations

Luca Cocolin, Linda F. Bisson, David A. Mills · FEMS Microbiology Letters · 2000 · 447 citations · Full text

Agriculture, Enology, Microbiology +17

The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K

Stéphane Chaillou, Marie-Christine Champomier-Vergès, Monique Cornet et al. · Nature Biotechnology · 2005 · 390 citations · Full text

Life Sciences, Biotechnology, Microbiology +15

Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties

E. Papamanoli, N. Tzanetakis, E. Litopoulou‐Tzanetaki et al. · Meat Science · 2003 · 362 citations

Agriculture, Food Science, Microbiology +16