Results 141 to 150 of about 13,624 (209)

Effect of Salt Ratios on Enterotoxin Production by Staphylococcus aureus in Fermented Sausage

Acta Scientiarum: Technology
This study was carried out to determine the effect of salt application at different rates (1, 1,5, 2, and 2,5%) on the ability of S. aureus to produce enterotoxin in fermented sausage, one of the most produced meat products in Turkey.
Gamze Turkal, Yusuf Dogruer
doaj  

Exploring in vitro protein digestion of dry fermented sausage under different thermal processing methods: Peptidomics and molecular simulation. [PDF]

Food Chem X
Wang H, Yu C, Wang Z, Zhao L, Zhang X, Zhu M, Ma H.   +6 more
europepmc   +1 more source

Quality Characteristics of Baranjski Kulen (PGI) Fermented Sausage from Three Pork Production Chains. [PDF]

Foods
Kušec G, Djurkin Kušec I, Gvozdanović K, Komlenić M, Krvavica M, Margeta V.   +5 more
europepmc   +1 more source

An Ultrasound-Assisted <i>Pistacia terebinthus</i> L. Extract to Incorporate Into Fermented Sausage. [PDF]

Food Sci Nutr
Benli H, Tetik Ö.
europepmc   +1 more source

Effect of Different Pediococcus pentosaceus and Lactobacillus plantarum Strains on Quality Characteristics of Dry Fermented Sausage after Completion of Ripening Period. [PDF]

Food Sci Anim Resour, 2021
Seleshe S, Kang SN.
europepmc   +1 more source

Text-mining and ontologies: new approaches to knowledge discovery of microbial diversity

, 2017
Microbiology research has access to a very large amount of public information on the habitats of microorganisms. Many areas of microbiology research uses this information, primarily in biodiversity studies. However the habitat information is expressed in
Bossy, Robert, Chaix, Estelle, Deléger, Louise, Nédellec, Claire   +3 more
core  

Quality Assessment of Sremska, Nitrite-Free Dry Fermented Sausage Pasteurized with Mild Heat Treatment. [PDF]

Foods
Ducic M, Petrovic J, Vranesevic J, Vranic D, Baltic M, Torovic L.   +5 more
europepmc   +1 more source

Modifying the Quality of Pig Carcasses, Meat, and Dry Fermented Sausage from Black Slavonian Pigs by Selecting the Final Body Weight and Nutrition. [PDF]

Foods, 2022
Samac D, Senčić Đ, Antunović Z, Novoselec J, Prakatur I, Steiner Z, Klir Šalavardić Ž, Ronta M, Kovačić Đ.   +8 more
europepmc   +1 more source

Antifungal Efficacy of Clove Extract in Fermented Sausage Production: A Practical Approach for Microbial Control and Maintaining Quality Properties. [PDF]

Food Sci Anim Resour
Lee ES, Kim JH, Kim BM, Oh MH.
europepmc   +1 more source

Effect of the Dry-Cured Fermented Sausage "Salchichón" Processing with a Selected Lactobacillus sakei in Listeria monocytogenes and Microbial Population. [PDF]

Foods, 2021
Martín I, Rodríguez A, Sánchez-Montero L, Padilla P, Córdoba JJ.   +4 more
europepmc   +1 more source