Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats

Míreanna Comhchosúla

• Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins
  le: Van Reckem, Emiel, et al.
  Foilsithe: (2020)
• The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation
  le: Charmpi, Christina, et al.
  Foilsithe: (2020)
• Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation
  le: Van der Veken, David, et al.
  Foilsithe: (2020)
• Amplicon-Based High-Throughput Sequencing Method Capable of Species-Level Identification of Coagulase-Negative Staphylococci in Diverse Communities
  le: Van Reckem, Emiel, et al.
  Foilsithe: (2020)
• Alternatives for nitrate and nitrite in fermented meat products: potential contribution of the nitric oxide synthase activity of coagulase-negative staphylococci
  le: Sánchez Mainar, María, et al.
  Foilsithe: (2014)