Microbial ecosystems of traditional fermented meat products: The importance of indigenous starters

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

Denaturing Gradient Gel Electrophoresis Analysis of the 16S rRNA Gene V1 Region To Monitor Dynamic Changes in the Bacterial Population during Fermentation of Italian Sausages

Luca Cocolin, Marisa Manzano, C. Cantoni et al. · Applied and Environmental Microbiology · 2001 · 324 citations · Full text

Agriculture, Food Science, Microbiology +17

Microbial Quality and Direct PCR Identification of Lactic Acid Bacteria and Nonpathogenic Staphylococci from Artisanal Low-Acid Sausages

Teresa Aymerich, Belén Martín, Margarita Garriga et al. · Applied and Environmental Microbiology · 2003 · 250 citations · Full text

Agriculture, Food Science, Microbiology +15

Culture-Dependent and -Independent Methods To Investigate the Microbial Ecology of Italian Fermented Sausages

Kalliopi Rantsiou, Rosalinda Urso, Lucilla Iacumin et al. · Applied and Environmental Microbiology · 2005 · 235 citations · Full text

Agriculture, Food Science, Microbiology +17