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Items: 1 to 20 of 118

1.

Safety and technological characterization of Staphylococcus equorum isolates from jeotgal, a Korean high-salt-fermented seafood, for starter development.

Jeong DW, Han S, Lee JH.

Int J Food Microbiol. 2014 Oct 1;188:108-15. doi: 10.1016/j.ijfoodmicro.2014.07.022. Epub 2014 Jul 26.

PMID:
25106039
2.

Prevalence of antibiotic resistance in coagulase-negative staphylococci from spontaneously fermented meat products and safety assessment for new starters.

Marty E, Bodenmann C, Buchs J, Hadorn R, Eugster-Meier E, Lacroix C, Meile L.

Int J Food Microbiol. 2012 Oct 1;159(2):74-83. doi: 10.1016/j.ijfoodmicro.2012.07.025. Epub 2012 Aug 2.

PMID:
23072691
3.

Complete genome sequence of Staphylococcus equorum KS1039 isolated from Saeu-jeotgal, Korean high-salt-fermented seafood.

Jeong DW, Na H, Ryu S, Lee JH.

J Biotechnol. 2016 Feb 10;219:88-9. doi: 10.1016/j.jbiotec.2015.12.025. Epub 2015 Dec 21.

PMID:
26718562
4.

A proposal to unify two subspecies of Staphylococcus equorum: Staphylococcus equorum subsp. equorum and Staphylococcus equorum subsp. linens.

Jeong DW, Kim HR, Han S, Jeon CO, Lee JH.

Antonie Van Leeuwenhoek. 2013 Dec;104(6):1049-62. doi: 10.1007/s10482-013-0025-z. Epub 2013 Sep 22.

PMID:
24057981
5.

Genetic diversity of Staphylococcus equorum isolates from Saeu-jeotgal evaluated by multilocus sequence typing.

Jeong DW, Kim HR, Lee JH.

Antonie Van Leeuwenhoek. 2014 Oct;106(4):795-808. doi: 10.1007/s10482-014-0249-6. Epub 2014 Aug 8.

PMID:
25103946
6.

Characterization of Mobile Staphylococcus equorum Plasmids Isolated from Fermented Seafood That Confer Lincomycin Resistance.

Lee JH, Jeong DW.

PLoS One. 2015 Oct 8;10(10):e0140190. doi: 10.1371/journal.pone.0140190. eCollection 2015.

7.

Safety and technological characterization of coagulase-negative staphylococci isolates from traditional Korean fermented soybean foods for starter development.

Jeong DW, Lee B, Her JY, Lee KG, Lee JH.

Int J Food Microbiol. 2016 Nov 7;236:9-16. doi: 10.1016/j.ijfoodmicro.2016.07.011. Epub 2016 Jul 11.

PMID:
27427871
8.

Antibiotic resistance of coagulase-negative staphylococci associated with food and used in starter cultures.

Resch M, Nagel V, Hertel C.

Int J Food Microbiol. 2008 Sep 30;127(1-2):99-104. doi: 10.1016/j.ijfoodmicro.2008.06.013. Epub 2008 Jun 18.

PMID:
18625535
9.

Low occurrence of safety hazards in coagulase negative staphylococci isolated from fermented foodstuffs.

Even S, Leroy S, Charlier C, Zakour NB, Chacornac JP, Lebert I, Jamet E, Desmonts MH, Coton E, Pochet S, Donnio PY, Gautier M, Talon R, Le Loir Y.

Int J Food Microbiol. 2010 Apr 30;139(1-2):87-95. doi: 10.1016/j.ijfoodmicro.2010.02.019. Epub 2010 Feb 23.

PMID:
20226555
10.

Characterization of coagulase-negative staphylococci isolated from Spanish dry cured meat products.

Landeta G, Curiel JA, Carrascosa AV, Muñoz R, de las Rivas B.

Meat Sci. 2013 Mar;93(3):387-96. doi: 10.1016/j.meatsci.2012.09.019. Epub 2012 Oct 31.

PMID:
23273441
11.

Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria.

Guan L, Cho KH, Lee JH.

Food Microbiol. 2011 Feb;28(1):101-13. doi: 10.1016/j.fm.2010.09.001. Epub 2010 Sep 16.

PMID:
21056781
12.

Genome sequence of the halotolerant Staphylococcus sp. strain OJ82, isolated from Korean traditional salt-fermented seafood.

Sung JS, Chun J, Choi S, Park W.

J Bacteriol. 2012 Nov;194(22):6353-4. doi: 10.1128/JB.01653-12.

13.

Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages.

Martín B, Garriga M, Hugas M, Bover-Cid S, Veciana-Nogués MT, Aymerich T.

Int J Food Microbiol. 2006 Mar 15;107(2):148-58. Epub 2005 Nov 16.

PMID:
16297478
14.

Safety assessment of Tetragenococcus halophilus isolates from doenjang, a Korean high-salt-fermented soybean paste.

Jeong DW, Heo S, Lee JH.

Food Microbiol. 2017 Apr;62:92-98. doi: 10.1016/j.fm.2016.10.012. Epub 2016 Oct 4.

PMID:
27889172
15.

DNA microarray based detection of genes involved in safety and technologically relevant properties of food associated coagulase-negative staphylococci.

Seitter M, Nerz C, Rosenstein R, Götz F, Hertel C.

Int J Food Microbiol. 2011 Feb 28;145(2-3):449-58. doi: 10.1016/j.ijfoodmicro.2011.01.021. Epub 2011 Jan 21.

PMID:
21329998
16.

Genetic diversity and biofilm formation of Staphylococcus equorum isolated from naturally fermented sausages and their manufacturing environment.

Leroy S, Lebert I, Chacornac JP, Chavant P, Bernardi T, Talon R.

Int J Food Microbiol. 2009 Aug 31;134(1-2):46-51. doi: 10.1016/j.ijfoodmicro.2008.12.012. Epub 2008 Dec 24.

PMID:
19157614
17.

Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.

Talon R, Leroy S, Lebert I, Giammarinaro P, Chacornac JP, Latorre-Moratalla M, Vidal-Carou C, Zanardi E, Conter M, Lebecque A.

Int J Food Microbiol. 2008 Aug 15;126(1-2):227-34. doi: 10.1016/j.ijfoodmicro.2008.05.031. Epub 2008 Jun 21.

PMID:
18573561
18.

Bacterial community dynamics of salted and fermented shrimp based on denaturing gradient gel electrophoresis.

Han KI, Kim YH, Hwang SG, Jung EG, Patnaik BB, Han YS, Nam KW, Kim WJ, Han MD.

J Food Sci. 2014 Dec;79(12):M2516-22. doi: 10.1111/1750-3841.12707. Epub 2014 Nov 13.

PMID:
25393163
19.

Genotypes, antibiotic resistance, and virulence factors of staphylococci from ready-to-eat food.

Podkowik M, Bystroń J, Bania J.

Foodborne Pathog Dis. 2012 Jan;9(1):91-3. doi: 10.1089/fpd.2011.0962. Epub 2011 Oct 11.

PMID:
21988402
20.

Microbiological changes and biodiversity of cultivable indigenous bacteria in Sanbao larger yellow croaker (Pseudosciaena crocea), a Chinese salted and fermented seafood.

Zhang H, Li Y, Xu K, Wu J, Dai Z.

J Food Sci. 2015 Apr;80(4):M776-81. doi: 10.1111/1750-3841.12818. Epub 2015 Feb 27.

PMID:
25874648

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