Functional meat starter cultures for improved sausage fermentationFrédéric Leroy, Luc De Vuyst, Jurgen Verluyten|International Journal of Food Microbiology|2005Cited by 612
Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processesWiny Messens, Luc De Vuyst, Frédéric Leroy et al.|International Journal of Food Microbiology|2003Cited by 96
Sodium Chloride Reduces Production of Curvacin A, a Bacteriocin Produced by <i>Lactobacillus curvatus</i> Strain LTH 1174, Originating from Fermented SausageJurgen Verluyten, Luc De Vuyst, Winy Messens|Applied and Environmental Microbiology|2004Cited by 69
Effects of Different Spices Used in Production of Fermented Sausages on Growth of and Curvacin A Production by<i>Lactobacillus curvatus</i>LTH 1174Jurgen Verluyten, Luc De Vuyst, Frédéric Leroy|Applied and Environmental Microbiology|2004Cited by 57
The Curing Agent Sodium Nitrite, Used in the Production of Fermented Sausages, Is Less Inhibiting to the Bacteriocin-Producing Meat Starter Culture <i>Lactobacillus curvatus</i> LTH 1174 under Anaerobic ConditionsJurgen Verluyten, Luc De Vuyst, Winy Messens|Applied and Environmental Microbiology|2003Cited by 53