Hugas M - Search Results

1

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.

Aymerich T, Artigas MG, Garriga M, Monfort JM, Hugas M. Aymerich T, et al. Among authors: hugas m. J Appl Microbiol. 2000 Apr;88(4):686-94. doi: 10.1046/j.1365-2672.2000.01012.x. J Appl Microbiol. 2000. PMID: 10792528

2

Functionality of enterococci in meat products.

Hugas M, Garriga M, Aymerich MT. Hugas M, et al. Int J Food Microbiol. 2003 Dec 1;88(2-3):223-33. doi: 10.1016/s0168-1605(03)00184-3. Int J Food Microbiol. 2003. PMID: 14596994 Review.

3

Starter cultures and high-pressure processing to improve the hygiene and safety of slightly fermented sausages.

Garriga M, Marcos B, Martin B, Veciana-Nogués MT, Bover-Cid S, Hugas M, Aymerich T. Garriga M, et al. Among authors: hugas m. J Food Prot. 2005 Nov;68(11):2341-8. doi: 10.4315/0362-028x-68.11.2341. J Food Prot. 2005. PMID: 16300071 Free article.

4

Bacteriocinogenic activity of lactobacilli from fermented sausages.

Garriga M, Hugas M, Aymerich T, Monfort JM. Garriga M, et al. Among authors: hugas m. J Appl Bacteriol. 1993 Aug;75(2):142-8. doi: 10.1111/j.1365-2672.1993.tb02759.x. J Appl Bacteriol. 1993. PMID: 8407674

5

Biochemical characterization of lactobacilli from dry fermented sausages.

Hugas M, Garriga M, Aymerich T, Monfort JM. Hugas M, et al. Int J Food Microbiol. 1993 Apr;18(2):107-13. doi: 10.1016/0168-1605(93)90215-3. Int J Food Microbiol. 1993. PMID: 8494677

6

Biochemical and genetic characterization of enterocin A from Enterococcus faecium, a new antilisterial bacteriocin in the pediocin family of bacteriocins.

Aymerich T, Holo H, Håvarstein LS, Hugas M, Garriga M, Nes IF. Aymerich T, et al. Among authors: hugas m. Appl Environ Microbiol. 1996 May;62(5):1676-82. doi: 10.1128/aem.62.5.1676-1682.1996. Appl Environ Microbiol. 1996. PMID: 8633865 Free PMC article.

7

Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages.

Garriga M, Hugas M, Gou P, Aymerich MT, Arnau J, Monfort JM. Garriga M, et al. Among authors: hugas m. Int J Food Microbiol. 1996 Sep;32(1-2):173-83. doi: 10.1016/0168-1605(96)01122-1. Int J Food Microbiol. 1996. PMID: 8880337

8

Lactobacillus salivarius CTC2197 prevents Salmonella enteritidis colonization in chickens.

Pascual M, Hugas M, Badiola JI, Monfort JM, Garriga M. Pascual M, et al. Among authors: hugas m. Appl Environ Microbiol. 1999 Nov;65(11):4981-6. doi: 10.1128/AEM.65.11.4981-4986.1999. Appl Environ Microbiol. 1999. PMID: 10543812 Free PMC article.

9

Application of enterocins as biopreservatives against Listeria innocua in meat products.

Aymerich T, Garriga M, Ylla J, Vallier J, Monfort JM, Hugas M. Aymerich T, et al. Among authors: hugas m. J Food Prot. 2000 Jun;63(6):721-6. doi: 10.4315/0362-028x-63.6.721. J Food Prot. 2000. PMID: 10852564 Free article.

10

Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages.

Aymerich T, Martín B, Garriga M, Hugas M. Aymerich T, et al. Among authors: hugas m. Appl Environ Microbiol. 2003 Aug;69(8):4583-94. doi: 10.1128/AEM.69.8.4583-4594.2003. Appl Environ Microbiol. 2003. PMID: 12902246 Free PMC article.

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