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Microbiological ecology of marinated meat products.

Meat science

Björkroth J.
PMID: 22063746
Meat Sci. 2005 Jul;70(3):477-80. doi: 10.1016/j.meatsci.2004.07.018. Epub 2005 Mar 23.

Marinated meat products are consumed increasingly. In addition to taste, marinating has been considered to increase product safety and shelf life. In Finland, marinades are complex, spiced sauces. They are acidic water-oil emulsions typically containing salt, sugar, sorbate and/or...

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Björkroth J. Microbiological ecology of marinated meat products. Meat Sci. 2005;70(3):477-80doi: 10.1016/j.meatsci.2004.07.018.
Björkroth, J. (2005). Microbiological ecology of marinated meat products. Meat science, 70(3), 477-80. https://doi.org/10.1016/j.meatsci.2004.07.018
Björkroth, Johanna. "Microbiological ecology of marinated meat products." Meat science vol. 70,3 (2005): 477-80. doi: https://doi.org/10.1016/j.meatsci.2004.07.018
Björkroth J. Microbiological ecology of marinated meat products. Meat Sci. 2005 Jul;70(3):477-80. doi: 10.1016/j.meatsci.2004.07.018. Epub 2005 Mar 23. PMID: 22063746.
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Microsporidian Infection in Mosquitoes (Culicidae) Is Associated with Gut Microbiome Composition and Predicted Gut Microbiome Functional Content.

Microbial ecology

Trzebny A, Slodkowicz-Kowalska A, Björkroth J, Dabert M.
PMID: 34939130
Microb Ecol. 2021 Dec 23; doi: 10.1007/s00248-021-01944-z. Epub 2021 Dec 23.

The animal gut microbiota consist of many different microorganisms, mainly bacteria, but archaea, fungi, protozoans, and viruses may also be present. This complex and dynamic community of microorganisms may change during parasitic infection. In the present study, we investigated...

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Trzebny A, Slodkowicz-Kowalska A, Björkroth J, et al. Microsporidian Infection in Mosquitoes (Culicidae) Is Associated with Gut Microbiome Composition and Predicted Gut Microbiome Functional Content. Microb Ecol. 2021;doi: 10.1007/s00248-021-01944-z.
Trzebny, A., Slodkowicz-Kowalska, A., Björkroth, J., & Dabert, M. (2021). Microsporidian Infection in Mosquitoes (Culicidae) Is Associated with Gut Microbiome Composition and Predicted Gut Microbiome Functional Content. Microbial ecology, . https://doi.org/10.1007/s00248-021-01944-z
Trzebny, Artur, et al. "Microsporidian Infection in Mosquitoes (Culicidae) Is Associated with Gut Microbiome Composition and Predicted Gut Microbiome Functional Content." Microbial ecology vol. (2021). doi: https://doi.org/10.1007/s00248-021-01944-z
Trzebny A, Slodkowicz-Kowalska A, Björkroth J, Dabert M. Microsporidian Infection in Mosquitoes (Culicidae) Is Associated with Gut Microbiome Composition and Predicted Gut Microbiome Functional Content. Microb Ecol. 2021 Dec 23; doi: 10.1007/s00248-021-01944-z. Epub 2021 Dec 23. PMID: 34939130.
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Microbiological Spoilage and Contamination of Vacuum-Packaged Cooked Sausages.

Journal of food protection

Korkeala HJ, Björkroth KJ.
PMID: 31195570
J Food Prot. 1997 Jun;60(6):724-731. doi: 10.4315/0362-028X-60.6.724.

Lactic acid bacteria are considered a major component of the microbial population found on various types of vacuum-packaged cooked sausages. Lactobacillus sake and Lactobacillus curvatus have been shown to be common species in these products. L. sake seems to...

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Korkeala HJ, Björkroth KJ. Microbiological Spoilage and Contamination of Vacuum-Packaged Cooked Sausages. J Food Prot. 1997;60(6):724-731doi: 10.4315/0362-028X-60.6.724.
Korkeala, H. J., & Björkroth, K. J. (1997). Microbiological Spoilage and Contamination of Vacuum-Packaged Cooked Sausages. Journal of food protection, 60(6), 724-731. https://doi.org/10.4315/0362-028X-60.6.724
Korkeala, Hannu J, and Björkroth, K Johanna. "Microbiological Spoilage and Contamination of Vacuum-Packaged Cooked Sausages." Journal of food protection vol. 60,6 (1997): 724-731. doi: https://doi.org/10.4315/0362-028X-60.6.724
Korkeala HJ, Björkroth KJ. Microbiological Spoilage and Contamination of Vacuum-Packaged Cooked Sausages. J Food Prot. 1997 Jun;60(6):724-731. doi: 10.4315/0362-028X-60.6.724. PMID: 31195570.
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Complete genome sequence of Leuconostoc gelidum subsp. gasicomitatum KG16-1, isolated from vacuum-packaged vegetable sausages.

Standards in genomic sciences

Andreevskaya M, Hultman J, Johansson P, Laine P, Paulin L, Auvinen P, Björkroth J.
PMID: 27274361
Stand Genomic Sci. 2016 Jun 07;11:40. doi: 10.1186/s40793-016-0164-8. eCollection 2016.

Leuconostoc gelidum subsp. gasicomitatum is a predominant lactic acid bacterium (LAB) in spoilage microbial communities of different kinds of modified-atmosphere packaged (MAP) food products. So far, only one genome sequence of a poultry-originating type strain of this bacterium (LMG...

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Andreevskaya M, Hultman J, Johansson P, et al. Complete genome sequence of Leuconostoc gelidum subsp. gasicomitatum KG16-1, isolated from vacuum-packaged vegetable sausages. Stand Genomic Sci. 2016;11:40doi: 10.1186/s40793-016-0164-8.
Andreevskaya, M., Hultman, J., Johansson, P., Laine, P., Paulin, L., Auvinen, P., & Björkroth, J. (2016). Complete genome sequence of Leuconostoc gelidum subsp. gasicomitatum KG16-1, isolated from vacuum-packaged vegetable sausages. Standards in genomic sciences, 1140. https://doi.org/10.1186/s40793-016-0164-8
Andreevskaya, Margarita, et al. "Complete genome sequence of Leuconostoc gelidum subsp. gasicomitatum KG16-1, isolated from vacuum-packaged vegetable sausages." Standards in genomic sciences vol. 11 (2016): 40. doi: https://doi.org/10.1186/s40793-016-0164-8
Andreevskaya M, Hultman J, Johansson P, Laine P, Paulin L, Auvinen P, Björkroth J. Complete genome sequence of Leuconostoc gelidum subsp. gasicomitatum KG16-1, isolated from vacuum-packaged vegetable sausages. Stand Genomic Sci. 2016 Jun 07;11:40. doi: 10.1186/s40793-016-0164-8. eCollection 2016. PMID: 27274361; PMCID: PMC4895993.
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The effect of marination on lactic acid bacteria communities in raw broiler fillet strips.

Frontiers in microbiology

Nieminen TT, Välitalo H, Säde E, Paloranta A, Koskinen K, Björkroth J.
PMID: 23087685
Front Microbiol. 2012 Oct 18;3:376. doi: 10.3389/fmicb.2012.00376. eCollection 2012.

Marination with marinade containing salt, sugar, and acetic acid is commonly used in Finland to enhance the value of raw broiler meat. In this study, we investigated the effect of marination, marinade components and storage time on composition of...

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Nieminen TT, Välitalo H, Säde E, et al. The effect of marination on lactic acid bacteria communities in raw broiler fillet strips. Front Microbiol. 2012;3:376doi: 10.3389/fmicb.2012.00376.
Nieminen, T. T., Välitalo, H., Säde, E., Paloranta, A., Koskinen, K., & Björkroth, J. (2012). The effect of marination on lactic acid bacteria communities in raw broiler fillet strips. Frontiers in microbiology, 3376. https://doi.org/10.3389/fmicb.2012.00376
Nieminen, T T, et al. "The effect of marination on lactic acid bacteria communities in raw broiler fillet strips." Frontiers in microbiology vol. 3 (2012): 376. doi: https://doi.org/10.3389/fmicb.2012.00376
Nieminen TT, Välitalo H, Säde E, Paloranta A, Koskinen K, Björkroth J. The effect of marination on lactic acid bacteria communities in raw broiler fillet strips. Front Microbiol. 2012 Oct 18;3:376. doi: 10.3389/fmicb.2012.00376. eCollection 2012. PMID: 23087685; PMCID: PMC3475127.
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Adaptations in metabolism and protein translation give rise to the Crabtree effect in yeast.

Proceedings of the National Academy of Sciences of the United States of America

Malina C, Yu R, Björkeroth J, Kerkhoven EJ, Nielsen J.
PMID: 34903663
Proc Natl Acad Sci U S A. 2021 Dec 21;118(51). doi: 10.1073/pnas.2112836118.

Aerobic fermentation, also referred to as the Crabtree effect in yeast, is a well-studied phenomenon that allows many eukaryal cells to attain higher growth rates at high glucose availability. Not all yeasts exhibit the Crabtree effect, and it is...

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Malina C, Yu R, Björkeroth J, et al. Adaptations in metabolism and protein translation give rise to the Crabtree effect in yeast. Proc Natl Acad Sci U S A. 2021;118(51)doi: 10.1073/pnas.2112836118.
Malina, C., Yu, R., Björkeroth, J., Kerkhoven, E. J., & Nielsen, J. (2021). Adaptations in metabolism and protein translation give rise to the Crabtree effect in yeast. Proceedings of the National Academy of Sciences of the United States of America, 118(51), . https://doi.org/10.1073/pnas.2112836118
Malina, Carl, et al. "Adaptations in metabolism and protein translation give rise to the Crabtree effect in yeast." Proceedings of the National Academy of Sciences of the United States of America vol. 118,51 (2021). doi: https://doi.org/10.1073/pnas.2112836118
Malina C, Yu R, Björkeroth J, Kerkhoven EJ, Nielsen J. Adaptations in metabolism and protein translation give rise to the Crabtree effect in yeast. Proc Natl Acad Sci U S A. 2021 Dec 21;118(51). doi: 10.1073/pnas.2112836118. PMID: 34903663.
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Evaluation of Lactobacillus sake Contamination in Vacuum-Packaged Sliced Cooked Meat Products by Ribotyping.

Journal of food protection

Björkroth KJ, Korkeala HJ.
PMID: 31158979
J Food Prot. 1996 Apr;59(4):398-401. doi: 10.4315/0362-028X-59.4.398.

Contamination of sliced cooked meat products with a Lactobacillus sake starter strain was suspected to cause spoilage in the products before the end of the expected shelf life. The cooked products were sliced and vacuum packaged in the room...

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Björkroth KJ, Korkeala HJ. Evaluation of Lactobacillus sake Contamination in Vacuum-Packaged Sliced Cooked Meat Products by Ribotyping. J Food Prot. 1996;59(4):398-401doi: 10.4315/0362-028X-59.4.398.
Björkroth, K. J., & Korkeala, H. J. (1996). Evaluation of Lactobacillus sake Contamination in Vacuum-Packaged Sliced Cooked Meat Products by Ribotyping. Journal of food protection, 59(4), 398-401. https://doi.org/10.4315/0362-028X-59.4.398
Björkroth, K Johanna, and Korkeala, Hannu J. "Evaluation of Lactobacillus sake Contamination in Vacuum-Packaged Sliced Cooked Meat Products by Ribotyping." Journal of food protection vol. 59,4 (1996): 398-401. doi: https://doi.org/10.4315/0362-028X-59.4.398
Björkroth KJ, Korkeala HJ. Evaluation of Lactobacillus sake Contamination in Vacuum-Packaged Sliced Cooked Meat Products by Ribotyping. J Food Prot. 1996 Apr;59(4):398-401. doi: 10.4315/0362-028X-59.4.398. PMID: 31158979.
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Adaptations in metabolism and protein translation give rise to the Crabtree effect in yeast.

Proceedings of the National Academy of Sciences of the United States of America

Malina C, Yu R, Björkeroth J, Kerkhoven EJ, Nielsen J.
PMID: 34903663
Proc Natl Acad Sci U S A. 2021 Dec 21;118(51). doi: 10.1073/pnas.2112836118.

Aerobic fermentation, also referred to as the Crabtree effect in yeast, is a well-studied phenomenon that allows many eukaryal cells to attain higher growth rates at high glucose availability. Not all yeasts exhibit the Crabtree effect, and it is...

Cite
Malina C, Yu R, Björkeroth J, et al. Adaptations in metabolism and protein translation give rise to the Crabtree effect in yeast. Proc Natl Acad Sci U S A. 2021;118(51)doi: 10.1073/pnas.2112836118.
Malina, C., Yu, R., Björkeroth, J., Kerkhoven, E. J., & Nielsen, J. (2021). Adaptations in metabolism and protein translation give rise to the Crabtree effect in yeast. Proceedings of the National Academy of Sciences of the United States of America, 118(51), . https://doi.org/10.1073/pnas.2112836118
Malina, Carl, et al. "Adaptations in metabolism and protein translation give rise to the Crabtree effect in yeast." Proceedings of the National Academy of Sciences of the United States of America vol. 118,51 (2021). doi: https://doi.org/10.1073/pnas.2112836118
Malina C, Yu R, Björkeroth J, Kerkhoven EJ, Nielsen J. Adaptations in metabolism and protein translation give rise to the Crabtree effect in yeast. Proc Natl Acad Sci U S A. 2021 Dec 21;118(51). doi: 10.1073/pnas.2112836118. PMID: 34903663.
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Showing 1 to 8 of 8 entries