About: Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage

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About: Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage Goto Sponge NotDistinct Permalink

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Attributes	Values
rdf:type	Item
description	artículu científicu (ast) wetenschappelijk artikel (nl) наукова стаття, опублікована в січні 2013 (uk) im Januar 2013 veröffentlichter wissenschaftlicher Artikel (de)
publication date	wds:Q57553808-4404F7C5-2960-4AB7-9755-3689EB499645
publication date	2013-01-25 00:00:00Z (xsd:dateTime)
exact match	wds:Q57553808-4D48DAA0-94BC-458A-BF7F-ED2B9375686D
exact match	https://scigraph.springernature.com/pub.10.1007/s00217-013-1915-z
cites work	wds:Q57553808-0308D47E-BEEC-4C3D-9AC0-D51856E133C7 wds:Q57553808-4C8DF893-8886-4849-B839-B0198EC65CA0 wds:Q57553808-5918FFD8-2AC3-4B00-9372-C1D1929DAD29 wds:Q57553808-77D911AC-A104-4237-985E-C7D2EE81D9AA wds:Q57553808-804CBF35-ED02-4E2D-9318-AD1AEE1B2D03 wds:Q57553808-867B9193-792D-4337-8F43-39BD4AACA56F wds:Q57553808-8D3D0C74-5C95-498C-837B-B295EDFF8441 wds:Q57553808-9F3EDE86-5B1F-4CEC-836D-777CAE55E495 wds:Q57553808-A55FC75F-6601-4759-8E16-AD558FF6FADA wds:Q57553808-AB998EC3-4C7A-4059-9886-957E26FE8AAA wds:Q57553808-AE694981-149E-404F-9A85-10F68212443F wds:Q57553808-B332D6D2-108C-4B14-8039-2D6F72022AF9 wds:Q57553808-C6ABB75C-053A-4813-962A-E3C8B1A20D8F
cites work	Naive Bayesian classifier for rapid assignment of rRNA sequences into the new bacterial taxonomy Control of biogenic amines in fermented sausages: role of starter cultures. Functional meat starter cultures for improved sausage fermentation Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages. Stability and safety of traditional Greek salami -- a microbiological ecology study. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages Prevalence of biogenic amines during ripening of a traditional dry fermented pork sausage and its relation to the amount of sodium chloride added Technological and safety properties of Lactobacillus plantarum strains isolated from a Tunisian traditional salted meat Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage. Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats. Comparison of a capillary electrophoresis method with high-performance liquid chromatography for the determination of biogenic amines in various food samples
author name string	wds:Q57553808-0D3303FC-BB1A-422E-AC80-4D18F15D4FA1 wds:Q57553808-4DCEF51C-433D-4094-84BC-7B02B9A5C5B5
author name string	Aldo Di Luccia Nicoletta P. Mangia
rdfs:label	Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage (en) Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage (nl)
skos:prefLabel	Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage (en) Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage (nl)
name	Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage (en) Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage (nl)
author	wds:Q57553808-57D0C0CE-545C-47D7-889E-EE63AF2A3513 wds:Q57553808-5DE3DC23-2EAC-4338-8EF3-E5B9774231D2 wds:Q57553808-7967E3A7-4DDB-482E-8343-B56D807468B5 wds:Q57553808-93461295-3AE0-4294-90AE-E38DB952DAEC wds:Q57553808-96F09112-2C9B-4B3D-ADC3-AAF6B3DAA381
author	Giuseppe Gambacorta Antonio Trani Michele Faccia Pietrino Deiana Francesco Fancello
title	wds:Q57553808-5749C65D-4F3B-42D6-B3E4-BD0689401F3B
title	Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage (en)
page(s)	wds:Q57553808-2CA37CAC-BDCC-4E1E-8305-E252B393A4CB
page(s)	557-566
instance of	wds:Q57553808-30B99427-7936-491A-96BA-9FA670553B08
instance of	scholarly article
main subject	wds:Q57553808-6BBBDE82-B174-4D03-8C1B-F5AE3F80BB83 wds:Q57553808-7F623229-C3CF-4B2B-9512-FE72BD4DAACE wds:Q57553808-DE23C09D-A4BB-4A30-8913-80C500662E1F
main subject	Lactobacillus plantarum Staphylococcus xylosus Lactobacillus curvatus
published in	wds:Q57553808-55BF5521-EE15-4D31-A338-948AB3B89303
published in	European Food Research and Technology
issue	wds:Q57553808-A2D6FAAE-DCB0-41FA-A92C-7B95FA5B82B4
volume	wds:Q57553808-3BB1360E-1567-4DC3-AEA0-CD40D3AA5B73
issue	3
volume	236
DOI	wds:Q57553808-29D34E95-646F-4507-8DE1-1051EDE1E0E9
DOI	http://dx.doi.org/10.1007/S00217-013-1915-Z
DOI	10.1007/S00217-013-1915-Z
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q57553808
is cites work of	NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana
is cites work of	wds:Q57553639-E6B357FB-31D0-403A-A9FD-D204342A936D

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