Microbial ecosystems of traditional fermented meat products: The importance of indigenous starters von Talon, R., Leroy, S., Lebert, I.

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Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing von Latorre-Moratalla, M.L., Bover-Cid, S., Talon, R., Garriga, M., Zanardi, E., Ianieri, A., Fraqueza, M.J., Elias, M., Drosinos, E.H., Vidal-Carou, M.C.

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Biogenic amines in traditional fermented sausages produced in selected European countries von Latorre-Moratalla, M.L., Veciana-Nogués, T., Bover-Cid, S., Garriga, M., Aymerich, T., Zanardi, E., Ianieri, A., Fraqueza, M.J., Patarata, L., Drosinos, E.H., Lauková, A., Talon, R., Vidal-Carou, M.C.

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Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units von Lebert, I., Leroy, S., Giammarinaro, P., Lebert, A., Chacornac, J.P., Bover-Cid, S., Vidal-carou, M.C., Talon, R.

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Formation of biofilm by Staphylococcus xylosus von Planchon, S., Gaillard-Martinie, B., Dordet-Frisoni, E., Bellon-Fontaine, M.N., Leroy, S., Labadie, J., Hébraud, M., Talon, R.

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Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments von Talon, R., Lebert, I., Lebert, A., Leroy, S., Garriga, M., Aymerich, T., Drosinos, E.H., Zanardi, E., Ianieri, A., Fraqueza, M.J., Patarata, L., Lauková, A.

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Monitoring of staphylococcal starters in two French processing plants manufacturing dry fermented sausages von Corbiere Morot‐Bizot, S., Leroy, S., Talon, R.

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Development of a multiplex PCR for the identification of Staphylococcus genus and four staphylococcal species isolated from food von Morot‐Bizot, S. Corbiere, Talon, R., Leroy, S.

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Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production von Ansorena, D, Montel, M.C, Rokka, M, Talon, R, Eerola, S, Rizzo, A, Raemaekers, M, Demeyer, D

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Relationship between Spread of Methicillin-Resistant Staphylococcus aureus and Antimicrobial Use in a French University Hospital von Muller, Arno A., Mauny, Frédéric, Bertin, Maud, Cornette, Christian, Lopez-Lozano, José-Maria, Viel, Jean François, Talon, Daniel R., Bertrand, Xavier

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Secretion and subcellular localizations of bacterial proteins: a semantic awareness issue von Desvaux, Mickaël, Hébraud, Michel, Talon, Régine, Henderson, Ian R

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Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meat von Fadda, S., Chambon, C., Champomier-Vergès, M.C., Talon, R., Vignolo, G.

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Bacterial role in flavour development von Montel, M.C., Masson, F., Talon, R.

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Distribution of Aminogenic Activity among Potential Autochthonous Starter Cultures for Dry Fermented Sausages von LATORRE-MORATALLA, M. L, BOVER-CID, S, LAUKOVA, A, VIDAL-CAROU, M. C, TALON, R, AYMERICH, T, GARRIGA, M, ZANARDI, E, IANIERI, A, FRAQUEZA, M. J, ELIAS, M, DROSINOS, E. H

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Microbial ecology of a small-scale facility producing traditional dry sausage von Chevallier, I., Ammor, S., Laguet, A., Labayle, S., Castanet, V., Dufour, E., Talon, R.

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Control of bioflavour and safety in fermented sausages: first results of a European project von Demeyer, D, Raemaekers, M, Rizzo, A, Holck, A, De Smedt, A, ten Brink, B, Hagen, B, Montel, C, Zanardi, E, Murbrekk, E, Leroy, F, Vandendriessche, F, Lorentsen, K, Venema, K, Sunesen, L, Stahnke, L, De Vuyst, L, Talon, R, Chizzolini, R, Eerola, S

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Effect of nitrate and incubation conditions on the production of catalase and nitrate reductase by staphylococci von TALON, R, WALTER, D, CHARTIER, S, BARRIERE, C, MONTEL, M. C

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Surface properties and behaviour on abiotic surfaces of Staphylococcus carnosus, a genetically homogeneous species von Planchon, S, Gaillard-Martinie, B, Leroy, S, Bellon-Fontaine, M.N, Fadda, S, Talon, R

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Roles of superoxide dismutase and catalase of Staphylococcus xylosus in the inhibition of linoleic acid oxidation von Barrière, C, Centeno, D, Lebert, A, Leroy-Sétrin, S, Berdagué, J.L, Talon, R

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A new device for rapid evaluation of biofilm formation potential by bacteria von Chavant, Patrick, Gaillard-Martinie, Brigitte, Talon, Régine, Hébraud, Michel, Bernardi, Thierry

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