Bacterial starter cultures for meat fermentation

The coming of age of probiotics

Yuan Kun Lee, Seppo Salminen · Trends in Food Science & Technology · 1995 · 538 citations

Life Sciences, Food Science, Microbiology +10

Lactic acid bacteria in meat fermentation

Walter P. Hammes, Annegret Bantleon, Seunghwa Min · FEMS Microbiology Letters · 1990 · 287 citations

Agriculture, Food Science, Microbiology +17

Characterization of the Bacteriocins Curvacin A from Lactobacillus curvatus LTH1174 and Sakacin P from L. sake LTH673

Petra S. Tichaczek, Ingolf F. Nes, Rudi F. Vogel et al. · Systematic and Applied Microbiology · 1992 · 259 citations

Agriculture, Food Science, Microbiology +9

Behaviour of <i>Listeria monocytogenes</i> in meat and its control by a bacteriocin‐producing strain of <i>Lactobacillus sake</i>

Ulrich Schillinger, M. Kaya, Friedrich‐Karl Lücke · Journal of Applied Bacteriology · 1991 · 252 citations

Agriculture, Food Science, Microbiology +14

Enhanced control of Listeria monocytogenes by in situ-produced pediocin during dry fermented sausage production

Peggy M. Foegeding, Alicia Thomas, Dwain H. Pilkington et al. · Applied and Environmental Microbiology · 1992 · 227 citations · Full text

Agriculture, Food Science, Microbiology +17