Martin B - Search Results

1

Genetic diversity and safety aspects of enterococci from slightly fermented sausages.

Martin B, Garriga M, Hugas M, Aymerich T. Martin B, et al. J Appl Microbiol. 2005;98(5):1177-90. doi: 10.1111/j.1365-2672.2005.02555.x. J Appl Microbiol. 2005. PMID: 15836488

2

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: martin b. 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.

3

Quantification of Listeria monocytogenes in fermented sausages by MPN-PCR method.

Martín B, Jofré A, Garriga M, Hugas M, Aymerich T. Martín B, et al. Lett Appl Microbiol. 2004;39(3):290-5. doi: 10.1111/j.1472-765X.2004.01580.x. Lett Appl Microbiol. 2004. PMID: 15287877

4

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. Martín B, et al. Int J Food Microbiol. 2006 Mar 15;107(2):148-58. doi: 10.1016/j.ijfoodmicro.2005.08.024. Epub 2005 Nov 16. Int J Food Microbiol. 2006. PMID: 16297478

5

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: martin b. 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.

6

Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.

Aymerich T, Martín B, Garriga M, Vidal-Carou MC, Bover-Cid S, Hugas M. Aymerich T, et al. Among authors: martin b. J Appl Microbiol. 2006;100(1):40-9. doi: 10.1111/j.1365-2672.2005.02772.x. J Appl Microbiol. 2006. PMID: 16405683

7

Rapid quantitative detection of Lactobacillus sakei in meat and fermented sausages by real-time PCR.

Martín B, Jofré A, Garriga M, Pla M, Aymerich T. Martín B, et al. Appl Environ Microbiol. 2006 Sep;72(9):6040-8. doi: 10.1128/AEM.02852-05. Appl Environ Microbiol. 2006. PMID: 16957227 Free PMC article.

8

Protein synthesis in lactic acid and pathogenic bacteria during recovery from a high pressure treatment.

Jofré A, Champomier-Vergès M, Anglade P, Baraige F, Martín B, Garriga M, Zagorec M, Aymerich T. Jofré A, et al. Among authors: martin b. Res Microbiol. 2007 Jul-Aug;158(6):512-20. doi: 10.1016/j.resmic.2007.05.005. Epub 2007 Jun 3. Res Microbiol. 2007. PMID: 17631981 Free article.

9

Identification of Enterococcus species by melting curve analysis of restriction fragments.

Martín B, Garriga M, Aymerich T. Martín B, et al. J Microbiol Methods. 2008 Sep;75(1):145-7. doi: 10.1016/j.mimet.2008.05.005. Epub 2008 May 13. J Microbiol Methods. 2008. PMID: 18558446

10

Identification and tracing of Enterococcus spp. by RAPD-PCR in traditional fermented sausages and meat environment.

Martín B, Corominas L, Garriga M, Aymerich T. Martín B, et al. J Appl Microbiol. 2009 Jan;106(1):66-77. doi: 10.1111/j.1365-2672.2008.03976.x. Epub 2008 Dec 19. J Appl Microbiol. 2009. PMID: 19120623

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