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International Journal of Food Microbiology|March 20, 1998
Ropy slime-producing Lactobacillus sake strains possess a strong competitive ability against a commercial biopreservativeJ Björkroth, H KorkealaInternational Journal of Food Microbiology|July 1, 1996
rRNA gene restriction patterns as a characterization tool for Lactobacillus sake strains producing ropy slimeJ Björkroth, H KorkealaInternational Journal of Systematic Bacteriology|July 30, 1999
rRNA gene RFLP as an identification tool for Corynebacterium speciesJ Björkroth, H Korkeala, G FunkeApplied and Environmental Microbiology|February 1, 1997
Use of rRNA gene restriction patterns to evaluate lactic acid bacterium contamination of vacuum-packaged sliced cooked whole-meat product in a meat processing plantK J Björkroth, H J KorkealaJournal of Dairy Science|October 4, 2008
Identification and antimicrobial resistance of Streptococcus uberis and Streptococcus parauberis isolated from bovine milk samplesA Pitkälä, J Koort, J BjörkrothInternational Journal of Food Microbiology|August 1, 1996
Characterization of Lactobacillus sake strains associating with production of ropy slime by randomly amplified polymorphic DNA (RAPD) and pulsed-field gel electrophoresis (PFGE) patternsJ Björkroth, J Ridell, H KorkealaInternational Journal of Food Microbiology|November 26, 1999
Characterisation of lactic acid bacteria from spoiled, vacuum-packaged, cold-smoked rainbow trout using ribotypingU Lyhs, J Björkroth, H KorkealaJournal of Applied Microbiology|July 9, 2015
Packaging gas selects lactic acid bacterial communities on raw porkT T Nieminen, M Nummela, J BjörkrothApplied and Environmental Microbiology|February 17, 1998
Genomic analysis of Clostridium botulinum group II by pulsed-field gel electrophoresisS Hielm, J Björkroth, E Hyytiä, et al.Applied and Environmental Microbiology|October 31, 1998
Prevalence of Clostridium botulinum in Finnish trout farms: pulsed-field gel electrophoresis typing reveals extensive genetic diversity among type E isolatesS Hielm, J Björkroth, E Hyytiä, et al.Pageof 4