FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W1971862132> ?p ?o ?g. }

• W1971862132 endingPage "431" @default.
• W1971862132 startingPage "419" @default.
• W1971862132 abstract "Potential probiotic cultures suitable as starter cultures for the Scandinavian-type fermented sausages were identified among strains well-adapted to fermented meats as well as strains originating from a culture collection. From 15 different fermented meat products, 22 strains were isolated as dominant non-starter lactic acid bacteria (NSLAB). The isolates were identified by RAPD, API and sequence analysis of 16S rRNA and showed to be five strains of Lactobacillus sakei, five strains of Lactobacillus farciminis, five strains belonging to the group of Lactobacillus plantarum/pentosus, four strains of Lactobacillus alimentarius, two strains of Lactobacillus brevis and one strain of Lactobacillus versmoldensis. Heterofermentative strains as well as strains not growing at 37 degrees C and not lowering pH below 5.1 in a meat model were excluded leaving 9 strains for further studies. These strains together with 19 strains from a culture collection were evaluated by in vitro methods including survival upon exposure to pH 2.5 or 0.3% oxgall and adhesion to the human colon adenocarcinoma cell line Caco-2 as well as antimicrobial activity against potential pathogens. Strains that fulfilled all the probiotic criteria and showed to be fast acid producers in a meat model included three strains belonging to the group of Lb. plantarum/pentosus (MF1291, MF1298, MF1300) which originated from the dominant NSLAB of fermented meat products. MF1291 and MF 1298 were further identified as Lb. plantarum and MF1300 as Lb. pentosus. The three strains were all successfully applied as starter cultures for the production of fermented sausage. The viable count at the end of the processing period reached high cell numbers (4.7x10(7)-2.9x10(8) cfu/g) and pH of the sausages decreased to pH 4.8-4.9 without any flavour deviation compared to sausage fermented by a commercial meat starter culture." @default.
• W1971862132 created "2016-06-24" @default.
• W1971862132 creator A5007718601 @default.
• W1971862132 creator A5035520364 @default.
• W1971862132 creator A5053086794 @default.
• W1971862132 creator A5055220202 @default.
• W1971862132 creator A5057994692 @default.
• W1971862132 date "2005-12-01" @default.
• W1971862132 modified "2023-10-10" @default.
• W1971862132 title "Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages" @default.
• W1971862132 cites W1770841622 @default.
• W1971862132 cites W1965093946 @default.
• W1971862132 cites W1966782526 @default.
• W1971862132 cites W1973476296 @default.
• W1971862132 cites W1977497611 @default.
• W1971862132 cites W1984647907 @default.
• W1971862132 cites W1986583789 @default.
• W1971862132 cites W1990405289 @default.
• W1971862132 cites W1992019228 @default.
• W1971862132 cites W1994993924 @default.
• W1971862132 cites W1995381856 @default.
• W1971862132 cites W2000177527 @default.
• W1971862132 cites W2005926179 @default.
• W1971862132 cites W2009871480 @default.
• W1971862132 cites W2020865624 @default.
• W1971862132 cites W2023201729 @default.
• W1971862132 cites W2030500424 @default.
• W1971862132 cites W2040614656 @default.
• W1971862132 cites W2043359230 @default.
• W1971862132 cites W2048868016 @default.
• W1971862132 cites W2050307070 @default.
• W1971862132 cites W2058648308 @default.
• W1971862132 cites W2061853296 @default.
• W1971862132 cites W2066798800 @default.
• W1971862132 cites W2068904931 @default.
• W1971862132 cites W2077235762 @default.
• W1971862132 cites W2079599001 @default.
• W1971862132 cites W2089656396 @default.
• W1971862132 cites W2096299972 @default.
• W1971862132 cites W2103908505 @default.
• W1971862132 cites W2105634693 @default.
• W1971862132 cites W2110169856 @default.
• W1971862132 cites W2117772979 @default.
• W1971862132 cites W2117785589 @default.
• W1971862132 cites W2124545041 @default.
• W1971862132 cites W2138740429 @default.
• W1971862132 cites W2141542812 @default.
• W1971862132 cites W2143475856 @default.
• W1971862132 cites W2166403228 @default.
• W1971862132 cites W2166439244 @default.
• W1971862132 doi "https://doi.org/10.1016/j.ijfoodmicro.2005.03.020" @default.
• W1971862132 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/16076509" @default.
• W1971862132 hasPublicationYear "2005" @default.
• W1971862132 type Work @default.
• W1971862132 sameAs 1971862132 @default.
• W1971862132 citedByCount "171" @default.
• W1971862132 countsByYear W19718621322012 @default.
• W1971862132 countsByYear W19718621322013 @default.
• W1971862132 countsByYear W19718621322014 @default.
• W1971862132 countsByYear W19718621322015 @default.
• W1971862132 countsByYear W19718621322016 @default.
• W1971862132 countsByYear W19718621322017 @default.
• W1971862132 countsByYear W19718621322018 @default.
• W1971862132 countsByYear W19718621322019 @default.
• W1971862132 countsByYear W19718621322020 @default.
• W1971862132 countsByYear W19718621322021 @default.
• W1971862132 countsByYear W19718621322022 @default.
• W1971862132 countsByYear W19718621322023 @default.
• W1971862132 crossrefType "journal-article" @default.
• W1971862132 hasAuthorship W1971862132A5007718601 @default.
• W1971862132 hasAuthorship W1971862132A5035520364 @default.
• W1971862132 hasAuthorship W1971862132A5053086794 @default.
• W1971862132 hasAuthorship W1971862132A5055220202 @default.
• W1971862132 hasAuthorship W1971862132A5057994692 @default.
• W1971862132 hasConcept C100544194 @default.
• W1971862132 hasConcept C2775920511 @default.
• W1971862132 hasConcept C2777176278 @default.
• W1971862132 hasConcept C2777806559 @default.
• W1971862132 hasConcept C2778985185 @default.
• W1971862132 hasConcept C2780206646 @default.
• W1971862132 hasConcept C2780255968 @default.
• W1971862132 hasConcept C2780338318 @default.
• W1971862132 hasConcept C31903555 @default.
• W1971862132 hasConcept C523546767 @default.
• W1971862132 hasConcept C54355233 @default.
• W1971862132 hasConcept C86803240 @default.
• W1971862132 hasConcept C89423630 @default.
• W1971862132 hasConceptScore W1971862132C100544194 @default.
• W1971862132 hasConceptScore W1971862132C2775920511 @default.
• W1971862132 hasConceptScore W1971862132C2777176278 @default.
• W1971862132 hasConceptScore W1971862132C2777806559 @default.
• W1971862132 hasConceptScore W1971862132C2778985185 @default.
• W1971862132 hasConceptScore W1971862132C2780206646 @default.
• W1971862132 hasConceptScore W1971862132C2780255968 @default.
• W1971862132 hasConceptScore W1971862132C2780338318 @default.
• W1971862132 hasConceptScore W1971862132C31903555 @default.
• W1971862132 hasConceptScore W1971862132C523546767 @default.
• W1971862132 hasConceptScore W1971862132C54355233 @default.

• next