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The genome sequence of the lactic acid bacterium, Carnobacterium maltaromaticum ATCC 35586 encodes potential virulence factors

International journal of food microbiology, 2012-01, Vol.152 (3), p.107-115

2012

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Lactic acid bacteria associated with a heat-processed pork product and sources of variation affecting chemical indices of spoilage and sensory characteristics

Journal of applied microbiology, 2009-02, Vol.106 (2), p.543-553

2009

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Cloning and comparison of phylogenetically related chitinases from Listeria monocytogenes EGD and Enterococcus faecalis V583

Journal of applied microbiology, 2009-12, Vol.107 (6), p.2080-2087

2009

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Relation between microbial levels of ready-to-eat foods and the monitoring of compliance with HACCP-based own control programs in small Danish food outlets

Food control, 2010-11, Vol.21 (11), p.1453-1457

2010

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Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0°C and 25°C

Journal of applied microbiology, 2003, Vol.94 (1), p.80-89

2003

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Limitations in the use of Drosophila melanogaster as a model host for gram-positive bacterial infection

Letters in applied microbiology, 2007-02, Vol.44 (2), p.218-223

2007

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Detection of resistance of lactic acid bacteria to a mixture of the hop analogue compounds tetrahydroiso-α-acids by noninvasive measurement of intracellular pH

Journal of applied microbiology, 2004-01, Vol.96 (6), p.1324-1332

2004

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Carnobacterium Species: Effect of Metabolic Activity and Interaction with Brochothrix thermosphacta on Sensory Characteristics of Modified Atmosphere Packed Shrimp

Journal of agricultural and food chemistry, 2006-05, Vol.54 (10), p.3604-3611

2006

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Chitinolytic Activity of Listeria monocytogenes EGD Is Regulated by Carbohydrates but Also by the Virulence Regulator PrfA

Applied and Environmental Microbiology, 2010-10, Vol.76 (19), p.6470-6476

2010

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Carnobacterium divergens and Carnobacterium maltaromaticum as spoilers or protective cultures in meat and seafood: phenotypic and genotypic characterization

Systematic and applied microbiology, 2005-03, Vol.28 (2), p.151-164

2005

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Effect of growth of selected lactic acid bacteria on storage life of beef stored under vacuum and in air

International journal of food microbiology, 1995-07, Vol.26 (2), p.231-243

1995

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What consumers expect from food control and what they get – A case study of the microbial quality of sushi bars in Denmark

Food control, 2014-11, Vol.45, p.76-80

2014

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Chitin Hydrolysis by Listeria spp., Including L. monocytogenes

Applied and Environmental Microbiology, 2008-06, Vol.74 (12), p.3823-3830

2008

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Microbial analysis of Malaysian tempeh, and characterization of two bacteriocins produced by isolates of Enterococcus faecium

Journal of applied microbiology, 2002-01, Vol.92 (1), p.147-157

2002

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α-Chitinase activity among lactic acid bacteria

Systematic and applied microbiology, 2008-06, Vol.31 (2), p.151-156

2008

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Distribution of three genes involved in the PJM1 iron-sequestering system in various Vibrio anguillarum serogroups

Systematic and applied microbiology, 2007-03, Vol.30 (2), p.85-92

2007

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Production of histamine and tyramine by lactic acid bacteria isolated from vacuum‐packed sugar‐salted fish

Journal of Applied Bacteriology, 1994-05, Vol.76 (5), p.417-423

1994

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Weeds, heat and pure cultures – On the differential success of new technologies in the Danish and American creamery industries in the 1890s

Food policy, 2005-08, Vol.30 (4), p.419-433

Leisner, Jørgen J.

2005

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Identification of lactic acid bacteria from chili bo, a Malaysian food ingredient

Applied and Environmental Microbiology, 1999-02, Vol.65 (2), p.599-605

1999

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Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia

International journal of food microbiology, 2001-01, Vol.63 (1), p.149-157

2001

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Intra-specific variation of Lactobacillus plantarum and Lactobacillus pentosus in sensitivity towards various bacteriocins

Antonie van Leeuwenhoek, 2004-04, Vol.85 (3), p.209-216

2004

Volltextzugriff (PDF)

Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0oC and 25oC

Journal of applied microbiology, 2003-01, Vol.94 (1), p.80-89

2003

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Microbiology of chili bo, a popular Malaysian food ingredient

Journal of food protection, 1997-10, Vol.60 (10), p.1235-1240

1997

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FISH | Spoilage of Fish

Encyclopedia of Food Microbiology, 2014, p.932-937

Second Edition, 2014

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Survival of Vibrio spp. including inoculated V. cholerae 0139 during heat-treatment of cockles ( Anadara granosa)

International journal of food microbiology, 1998-07, Vol.42 (3), p.167-173

1998

Volltextzugriff (PDF)

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The genome sequence of the lactic acid bacterium, Carnobacterium maltaromaticum ATCC 35586 encodes potential virulence factors

Lactic acid bacteria associated with a heat-processed pork product and sources of variation affecting chemical indices of spoilage and sensory characteristics

Cloning and comparison of phylogenetically related chitinases from Listeria monocytogenes EGD and Enterococcus faecalis V583

Relation between microbial levels of ready-to-eat foods and the monitoring of compliance with HACCP-based own control programs in small Danish food outlets

Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0°C and 25°C

Limitations in the use of Drosophila melanogaster as a model host for gram-positive bacterial infection

Detection of resistance of lactic acid bacteria to a mixture of the hop analogue compounds tetrahydroiso-α-acids by noninvasive measurement of intracellular pH

Carnobacterium Species: Effect of Metabolic Activity and Interaction with Brochothrix thermosphacta on Sensory Characteristics of Modified Atmosphere Packed Shrimp

Chitinolytic Activity of Listeria monocytogenes EGD Is Regulated by Carbohydrates but Also by the Virulence Regulator PrfA

Carnobacterium divergens and Carnobacterium maltaromaticum as spoilers or protective cultures in meat and seafood: phenotypic and genotypic characterization

Effect of growth of selected lactic acid bacteria on storage life of beef stored under vacuum and in air

What consumers expect from food control and what they get – A case study of the microbial quality of sushi bars in Denmark

Chitin Hydrolysis by Listeria spp., Including L. monocytogenes

Microbial analysis of Malaysian tempeh, and characterization of two bacteriocins produced by isolates of Enterococcus faecium

α-Chitinase activity among lactic acid bacteria

Distribution of three genes involved in the PJM1 iron-sequestering system in various Vibrio anguillarum serogroups

Production of histamine and tyramine by lactic acid bacteria isolated from vacuum‐packed sugar‐salted fish

Weeds, heat and pure cultures – On the differential success of new technologies in the Danish and American creamery industries in the 1890s

Identification of lactic acid bacteria from chili bo, a Malaysian food ingredient

Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia

Intra-specific variation of Lactobacillus plantarum and Lactobacillus pentosus in sensitivity towards various bacteriocins

Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0oC and 25oC

Microbiology of chili bo, a popular Malaysian food ingredient

FISH | Spoilage of Fish

Survival of Vibrio spp. including inoculated V. cholerae 0139 during heat-treatment of cockles ( Anadara granosa)

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