Bover-Cid S - Search Results

1

Modeling the aminogenic potential of Enterococcus faecalis EF37 in dry fermented sausages through chemical and molecular approaches.

Gardini F, Bover-Cid S, Tofalo R, Belletti N, Gatto V, Suzzi G, Torriani S. Gardini F, et al. Appl Environ Microbiol. 2008 May;74(9):2740-50. doi: 10.1128/AEM.02267-07. Epub 2008 Feb 22. Appl Environ Microbiol. 2008. PMID: 18296537 Free PMC article.

2

Mixed starter cultures to control biogenic amine production in dry fermented sausages.

Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC. Bover-Cid S, et al. J Food Prot. 2000 Nov;63(11):1556-62. doi: 10.4315/0362-028x-63.11.1556. J Food Prot. 2000. PMID: 11079700 Free article.

3

Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages.

Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC. Bover-Cid S, et al. Int J Food Microbiol. 2001 Apr 11;65(1-2):113-23. doi: 10.1016/s0168-1605(00)00525-0. Int J Food Microbiol. 2001. PMID: 11322694

4

Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages.

Bover-Cid S, Hugas M, Izquierdo-Pulido M, Vidal-Carou MC. Bover-Cid S, et al. Int J Food Microbiol. 2001 Jun 15;66(3):185-9. doi: 10.1016/s0168-1605(00)00526-2. Int J Food Microbiol. 2001. PMID: 11428577

5

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

6

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. 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.

7

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. J Appl Microbiol. 2006;100(1):40-9. doi: 10.1111/j.1365-2672.2005.02772.x. J Appl Microbiol. 2006. PMID: 16405683

8

Rapid detection and quantification of tyrosine decarboxylase gene (tdc) and its expression in gram-positive bacteria associated with fermented foods using PCR-based methods.

Torriani S, Gatto V, Sembeni S, Tofalo R, Suzzi G, Belletti N, Gardini F, Bover-Cid S. Torriani S, et al. J Food Prot. 2008 Jan;71(1):93-101. doi: 10.4315/0362-028x-71.1.93. J Food Prot. 2008. PMID: 18236668 Free article.

9

Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening.

Bover-Cid S, Torriani S, Gatto V, Tofalo R, Suzzi G, Belletti N, Gardini F. Bover-Cid S, et al. J Appl Microbiol. 2009 Apr;106(4):1397-407. doi: 10.1111/j.1365-2672.2008.04108.x. Epub 2009 Feb 23. J Appl Microbiol. 2009. PMID: 19239554

10

Distribution of aminogenic activity among potential autochthonous starter cultures for dry fermented sausages.

Latorre-Moratalla ML, Bover-Cid S, Talon R, Aymerich T, Garriga M, Zanardi E, Ianieri A, Fraqueza MJ, Elias M, Drosinos EH, Lauková A, Vidal-Carou MC. Latorre-Moratalla ML, et al. J Food Prot. 2010 Mar;73(3):524-8. doi: 10.4315/0362-028x-73.3.524. J Food Prot. 2010. PMID: 20202339

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