Results 91 to 100 of about 87,639 (208)

Democracy Sausage with Mark Kenny: The first (and possibly last) Annual Democracy Sausage Awards

, 2021
Dust off the tuxedo, bring out the ballgowns, and prepare your lengthy speeches. In the final Democracy Sausage for 2020, we reveal the winners of our first Annual Awards. Who were the big winners, and the biggest losers, of 2020?
Kenny, Mark, Bongiorno, Frank, Taflaga, Marija   +2 more
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Two Different Tetracycline Resistance Mechanisms, Plasmid-Carried tet(L) and Chromosomally Located Transposon-Associated tet(M), Coexist in Lactobacillus sakei Rits 9 [PDF]

, 2008
Lactobacillus sakei is extensively used as functional starter culture in fermented meat products. One of the safety criteria of a starter culture is the absence of potentially transferable antibiotic resistance determinants.
González de los Reyes-Gavilán, Clara, Ammor, Mohammed Salim, Mayo, B., Danielsen, Morten, Zagorec, Monique, Ammor, M.S., Margolles Barros, Abelardo, Gueimonde, M., Reyes-Gavilán, C.G., de los, van Hoek, A.H.A.M., Hoek, A.H.A.M., van, Gueimonde Fernández, Miguel, de los Reyes-Gavilán, C.G., Mayo Pérez, Baltasar, H. A. M. van Hoek, Angela, Danielsen, M., Zagorec, M., Margolles, A.   +17 more
core   +1 more source

Dry fermented buffalo sausage with sage oil extract: Safety and quality

Grasas y Aceites, 2010
Sage oil extract was added during the preparation of dry fermented buffalo meat sausage. Some chemical, microbial and sensory characteristics of sausages were evaluated during the ripening period.
Ferial M. Abu Salem, Hayam M. Ibrahim
doaj   +1 more source

Kualitas Mikrobiologis Sosis Fermentasi yang diberi Probiotik Lactobacillus plantarum 2C12 atau Lactobacillus acidophilus 2B4

, 2012
Fermented sausage is a product of processed meat using lactic acid bacteria as starter culture, L. plantarum 2C12 and L. acidhophilus 2B4 as probiotic lactic acid bacteria.
Susilawati, Sofi
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Preparation of astaxanthin-rich nanoparticulate fermented duck sausages with nitrite-reducing Lactobacillus: enhanced antioxidant capacity and reduced nitrite

Food Science of Animal Products
Nitrite is a major hazardous substance in fermented sausages, and excessive human intake poses health risks. This study aimed to develop a low-nitrite fermented duck sausage.
Xiaozhi Wang, Ping Ye, Xiaoyu Xu, Yage Wang, Zi’ang Li, Weimei Kong, Haibo Luo, Mingxuan Tao, Chen Liu, Xiaoqun Zeng, Zhen Wu, Daodong Pan, Yuxing Guo   +12 more
doaj   +1 more source

The effect of addition of biostarter “bekasam” on the quality and characteristics of fermented catfish (Pangasius sp.) sausage [PDF]

BIO Web of Conferences
Fermented fish sausage is one of the processed fish meat products that utilizes the role of Lactic Acid Bacterias (LABs). To accelerate the fermentation process of sausages, it is necessary to add a starter culture in the form of a fermented fish ...
Leksono Tjipto, Wisuda Sidauruk Santhy, Ira Sari Noor, Febriansyah Siregar Rizky, Lamria Esra   +4 more
doaj   +1 more source

Quality characteristics of fermented buffalo beef sausage

, 2016
Suitability of using meat of swamp buffalo (carabeef) alone or in combination with pork in production of fermented sausage was assessed. Four combinations of sausage mix viz., 80% carabeef lean +20% carabeef fat (Combination I), 80% carabeef lean +10 ...
Borpuzari, T., Borpuzari, R.N.
core   +1 more source

Parahidroxifenilsalicilamida e natamicina no controle de fungos na superfície de salames tipo milano [PDF]

, 2012
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2009O estudo objetivou o controle da proliferação de fungos nas câmaras de maturação de ...
Matos, Celles Regina de
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Kinetics, thermodynamics, and active neuro-fuzzy inference system models for assessing oxidative stability and shelf life in fermented sausages

Food Chemistry: X
Due to health concern of nitrite in meat products, probiotic fermented sausage has reported for bio decontamination of nitrite. As nitrite play role in the oxidative stability of meat products, in this study we examined oxidation parameters in probiotic ...
Nader Karimian-Khosroshahi, Samaneh Nabizadeh, Keyvan Aeini, Hedayat Hosseini, Abdorreza Mohammadi, Kianoush Khosravi-Darani   +5 more
doaj   +1 more source

Researches on the ripening of turkish fermented sausage using a local starter culture combination

, 1998
This study is realized in the aim of investigate the starter culture use effect on the ripening of Turkish fermented sausage. The starter culture combination obtained from Turkish fermented sausage microflora included Staphylococcus carnosus and ...
Nazli, B
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