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1 Buchanan RL, "When is simple good enough: A comparison of the Gompertz, Baranyi, and three-phase linear models for fitting bacterial growth curves 1" 14 : 313-326, 1997
2 Tjener K, "The pH-unrelated influence of salt, temperature and manganese on aroma formation by Staphylococcus xylosus and Staphylococcus carnosus in a fermented meat model system" 97 : 31-42, 2004
3 Vermeiren L, "The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham" 23 : 511-518, 2006
4 Verluyten J, "The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocinproducing meat starter culture Lactobacillus curvatus LTH 1174 under anaerobic conditions" 69 : 3833-3839, 2003
5 Chaillou S, "The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K" 23 : 1527-1533, 2005
6 Leroy F, "Simulation of the effect of sausage ingredients and technology on the functionality of the bacteriocin-producing Lactobacillus sakei CTC 494 strain" 100 : 141-152, 2005
7 World Heath Organization, Food and Agriculture Organization of the United Nations, "Risk assessment of Listeria monocytogenes in ready-to-eat foods" 2004
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9 Hertel C, "Oxygen-dependent regulation of the expression of the catalase gene katA of Lactobacillus sakei LTH677" 64 : 1359-1365, 1998
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