The Citing articles tool gives a list of articles citing the current article.CrossRef Cited-by Linking Program
Cited article:
W.P. Hammes , C. Hertel
Lait, 76 1-2 (1996) 159-168
This article has been cited by the following article(s):
29 articles
Starter Culture Development and Innovation for Novel Fermented Foods
Michael G. Gänzle, Ludovic Monnin, Jinshui Zheng, Lingxiao Zhang, Monika Coton, Delphine Sicard and Jens Walter15 (1) 211 (2024)https://doi.org/10.1146/annurev-food-072023-034207
Isolation of Latilactobacillus curvatus with Enhanced Nitric Oxide Synthesis from Korean Traditional Fermented Food and Investigation of Its Probiotic Properties
Hao Jin, Sang-Kyu Park, Yong-Gun Yun, Nho-Eul Song and Sang-Ho Baik11 (9) 2285 (2023)https://doi.org/10.3390/microorganisms11092285
Functional Food Products and Sustainable Health
Irfan Khan and Saghir Ahmadhttps://doi.org/10.1007/978-981-15-4716-4_14
Latilactobacillus curvatus: A Candidate Probiotic with Excellent Fermentation Properties and Health Benefits
Ying Chen, Leilei Yu, Nanzhen Qiao, Yue Xiao, Fengwei Tian, Jianxin Zhao, Hao Zhang, Wei Chen and Qixiao Zhai9 (10) 1366 (2020)https://doi.org/10.3390/foods9101366
Comparative genomics of Lactobacillus sakei supports the development of starter strain combinations
Lara Eisenbach, Andreas J. Geissler, Matthias A. Ehrmann and Rudi F. Vogelhttps://doi.org/10.1016/j.micres.2019.01.001
Comparative genomics of Lactobacillus curvatus enables prediction of traits relating to adaptation and strategies of assertiveness in sausage fermentation
Lara Eisenbach, Dorothee Janßen, Matthias A. Ehrmann and Rudi F. Vogel286 37 (2018)https://doi.org/10.1016/j.ijfoodmicro.2018.06.025
Genetically Engineered Foods
Ortansa Csutak and Ionela Sarbuhttps://doi.org/10.1016/B978-0-12-811519-0.00006-6
Evaluation of autochthonous micrococcus strains as starter cultures for the production of Kedong sufu
Z. Feng, S. Huang, Z.W. Ai, et al. 120 (3) 671 (2016)https://doi.org/10.1111/jam.13023
Reduction of biogenic amine concentration in fermented sausage by selected starter cultures
Chong Xie, Hu-Hu Wang, Xiao-Kai Nie, et al. https://doi.org/10.1080/19476337.2015.1005027
Biogenic amines in meat and meat products and its public health significance: a review
Gauri Jairath, Pradeep Kumar Singh, Randhir Singh Dabur, Monika Rani and Mahavir Chaudhari52 (11) 6835 (2015)https://doi.org/10.1007/s13197-015-1860-x
Application of Autochthonous Mixed Starter for Controlled Kedong Sufu Fermentation in Pilot Plant Tests
Zhen Feng, Miao Xu, Shuang Zhai, Hong Chen, Ai‐li Li, Xin‐tong Lv and Hong‐ling Deng80 (1) (2015)https://doi.org/10.1111/1750-3841.12740
Interaction between lactic acid bacteria and food‐borne pathogens on putrescine production in ornithine‐enriched broth
Esmeray Kuley, Esra Balikci, İlyas Özogul and Derya Cengiz48 (2) 394 (2013)https://doi.org/10.1111/j.1365-2621.2012.03201.x
Probiotic meat products and human nutrition
Danuta Kołożyn-Krajewska and Zbigniew J. Dolatowski47 (12) 1761 (2012)https://doi.org/10.1016/j.procbio.2012.09.017
Fermentation
Kazimierz Lachowicz and Malgorzata Sobczak20121941 (2012)https://doi.org/10.1201/b11876-14
Fermented Meat Products: Organoleptic Qualities and Biogenic Amines-a Review
V.P. Singh, V. Pathak and Akhilesh K. Verma7 (5) 278 (2012)https://doi.org/10.3923/ajft.2012.278.288
Genetic screening of Lactobacillus sakei and Lactobacillus curvatus strains for their peptidolytic system and amino acid metabolism, and comparison of their volatilomes in a model system
Simone Freiding, K. Amelie Gutsche, Matthias A. Ehrmann and Rudi F. Vogel34 (5) 311 (2011)https://doi.org/10.1016/j.syapm.2010.12.006
Microbiological Profile of Goat Meat Inoculated with Lactic Acid Bacteria Cultures and Stored at 30°C for 7 days
Olusegun A. Olaoye, Abiodun A. Onilude and Oyeyemi A. Idowu4 (2) 312 (2011)https://doi.org/10.1007/s11947-010-0343-3
Investigation on the potential application of biological agents in the extension of shelf life of fresh beef in Nigeria
Olusegun A. Olaoye and Abiodun A. Onilude26 (8) 1445 (2010)https://doi.org/10.1007/s11274-010-0319-5
EVALUATION OF BACTERIOCINOGENIC PEDIOCOCCUS ACIDILACTICI AS PROTECTIVE CULTURE IN THE PRESERVATION OF TSIRE, A TRADITIONAL NIGERIAN STICK MEAT
O.A. OLAOYE and C.E.R. DODD30 (4) 867 (2010)https://doi.org/10.1111/j.1745-4565.2010.00247.x
Enhancing the antilisterial effect of Lactobacillus curvatus CWBI-B28 in pork meat and cocultures by limiting bacteriocin degradation
Privat Kouakou, Hakim Ghalfi, Jacqueline Destain, et al. 80 (3) 640 (2008)https://doi.org/10.1016/j.meatsci.2008.02.015
Modeling of growth and bacteriocin production by Leuconostoc mesenteroides E131
E.H. Drosinos, M. Mataragas and J. Metaxopoulos74 (4) 690 (2006)https://doi.org/10.1016/j.meatsci.2006.05.022
Sodium Chloride Reduces Production of Curvacin A, a Bacteriocin Produced by
Lactobacillus curvatus
Strain LTH 1174, Originating from Fermented Sausage
Jurgen Verluyten, Winy Messens and Luc De Vuyst70 (4) 2271 (2004)https://doi.org/10.1128/AEM.70.4.2271-2278.2004
Influence of Complex Nutrient Source on Growth of and Curvacin A Production by Sausage Isolate
Lactobacillus curvatus
LTH 1174
Jurgen Verluyten, Frédéric Leroy and Luc de Vuyst70 (9) 5081 (2004)https://doi.org/10.1128/AEM.70.9.5081-5088.2004
Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes
Winy Messens, Jurgen Verluyten, Frédéric Leroy and Luc De Vuyst81 (1) 41 (2003)https://doi.org/10.1016/S0168-1605(02)00168-X
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
Jurgen Verluyten, Winy Messens and Luc De Vuyst69 (7) 3833 (2003)https://doi.org/10.1128/AEM.69.7.3833-3839.2003
Modelling contributes to the understanding of the different behaviour of bacteriocin-producing strains in a meat environment
Frédéric Leroy, Jurgen Verluyten, Winy Messens and Luc De Vuyst12 (2-3) 247 (2002)https://doi.org/10.1016/S0958-6946(01)00154-6
Applied Microbial Systematics
Lars Axelsson and Siv Ahrnéhttps://doi.org/10.1007/978-94-011-4020-1_13
Stable expression of the
Lactobacillus casei
bacteriophage A2 repressor blocks phage propagation during milk fermentation
M. A. Alvarez, A. Rodríguez and J. E. Suárez86 (5) 812 (1999)https://doi.org/10.1046/j.1365-2672.1999.00728.x
New developments in meat starter cultures
W.P. Hammes and C. Hertel49 S125 (1998)https://doi.org/10.1016/S0309-1740(98)90043-2
