Effects of different spices used in production of fermented sausages on growth of and curvacin A production by Lactobacillus curvatus LTH 1174. (Q39303181)

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English	Effects of different spices used in production of fermented sausages on growth of and curvacin A production by Lactobacillus curvatus LTH 1174.	scientific article

Statements

scholarly article

1 reference

Europe PubMed Central

PMC publication ID

10 September 2017

Effects of different spices used in production of fermented sausages on growth of and curvacin A production by Lactobacillus curvatus LTH 1174. (English)

1 reference

Europe PubMed Central

PMC publication ID

10 September 2017

Lactobacillus curvatus

object named as

Lactobacillus curvatus

1 reference

based on heuristic

inferred from title

Frédéric Leroy

object named as

Frédéric Leroy

2

0 references

3

object named as

Luc De Vuyst

1 reference

Europe PubMed Central

PMC publication ID

10 September 2017

Jurgen Verluyten

1

object named as

Jurgen Verluyten

1 reference

Europe PubMed Central

PMC publication ID

10 September 2017

language of work or name

0 references

publication date

1 August 2004

1 reference

Europe PubMed Central

PMC publication ID

10 September 2017

Applied and Environmental Microbiology

1 reference

Europe PubMed Central

PMC publication ID

10 September 2017

70

1 reference

Europe PubMed Central

PMC publication ID

10 September 2017

8

1 reference

Europe PubMed Central

PMC publication ID

10 September 2017

4807-4813

1 reference

Europe PubMed Central

PMC publication ID

10 September 2017

Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=492326

11 September 2017

Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels - Part I. Chemical and bacteriological data

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=492326

11 September 2017

Antimicrobial properties of Allium sativum (garlic).

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=492326

11 September 2017

Growth of the bacteriocin-producing Lactobacillus sakei strain CTC 494 in MRS broth is strongly reduced due to nutrient exhaustion: a nutrient depletion model for the growth of lactic acid bacteria

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=492326

11 September 2017

The synthesis of the bacteriocin sakacin A is a temperature-sensitive process regulated by a pheromone peptide through a three-component regulatory system

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=492326

11 September 2017

Activities of garlic oil, garlic powder, and their diallyl constituents against Helicobacter pylori

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=492326

11 September 2017

Antimicrobial agents from plants: antibacterial activity of plant volatile oils

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=492326

11 September 2017

The mode of action of allicin: its ready permeability through phospholipid membranes may contribute to its biological activity

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=492326

11 September 2017

Antimicrobial properties of allicin from garlic

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=492326

11 September 2017

Temperature and pH conditions that prevail during fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin K

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=492326

11 September 2017

Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=492326

11 September 2017

The mode of action of allicin: trapping of radicals and interaction with thiol containing proteins

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=492326

11 September 2017

Antimicrobial properties of garlic oil against human enteric bacteria: evaluation of methodologies and comparisons with garlic oil sulfides and garlic powder

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=492326

11 September 2017

Lactic acid permeabilizes gram-negative bacteria by disrupting the outer membrane.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=492326

11 September 2017

The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture Lactobacillus curvatus LTH 1174 under anaerobic conditions

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=492326

14 September 2017

Sodium chloride reduces production of curvacin A, a bacteriocin produced by Lactobacillus curvatus strain LTH 1174, originating from fermented sausage

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=492326

25 September 2017

Sensitivity of food pathogens to garlic (Allium sativum).

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=492326

15 June 2018

Effect of nitrate, nitrite and ascorbate on colour and colour stability of dry, fermented sausage prepared using 'back slopping'.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=492326

21 August 2018

Antimicrobial activity of nutmeg against Escherichia coli O157.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=492326

21 August 2018

Synergistic effects of nisin and thymol on antimicrobial activities in Listeria monocytogenes and Bacillus subtilis.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=492326

21 August 2018

Resistance of Escherichia coli and Salmonella against nisin and curvacin A.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=492326

21 August 2018

Comparative evaluation of the antimicrobial activities of essential oils of Artemisia afra, Pteronia incana and Rosmarinus officinalis on selected bacteria and yeast strains

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=492326

21 August 2018

Effect of ecological factors on the inhibitory spectrum and activity of bacteriocins.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=492326

21 August 2018

Effect of sausage ingredients and additives on the production of enterocin A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausages

1 reference

https://pubmed.ncbi.nlm.nih.gov/15294818

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Meat starters have individual requirements for Mn(2+)

1 reference

https://pubmed.ncbi.nlm.nih.gov/15294818

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

The effect of paprika, garlic and salt on rancidity in dry sausages

1 reference

https://pubmed.ncbi.nlm.nih.gov/15294818

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation

1 reference

https://pubmed.ncbi.nlm.nih.gov/15294818

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

The influence of manufacturing and drying conditions on the survival and toxinogenesis of Staphylococcus aureus in two Spanish dry sausages (chorizo and salchichón)

1 reference

https://pubmed.ncbi.nlm.nih.gov/15294818

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

A quantitative assessment of the antimicrobial activity of garlic (Allium sativum)

1 reference

https://pubmed.ncbi.nlm.nih.gov/15294818

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes

1 reference

https://pubmed.ncbi.nlm.nih.gov/15294818

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Inhibitory and stimulatory effects of cumin, oregano and their essential oils on growth and acid production of Lactobacillus plantarum and Leuconostoc mesenteroides

1 reference

https://pubmed.ncbi.nlm.nih.gov/15294818

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Identifiers

10.1128/AEM.70.8.4807-4813.2004

1 reference

Europe PubMed Central

PMC publication ID

10 September 2017

PMC publication ID

1 reference

Europe PubMed Central

PMC publication ID

10 September 2017

PubMed publication ID

1 reference

Europe PubMed Central

PMC publication ID

10 September 2017

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