Results 171 to 180 of about 87,639 (208)

Bacteriocinogenic activity of lactobacilli from fermented sausages

Journal of Applied Bacteriology, 1993
During the screening of the inhibitory activity of 254 strains of lactobacilli isolated from fermented sausages at different times of ripening, 22% of the strains showed inhibition that was not related to acid or hydrogen peroxide, towards one or more indicator strains.
M, Garriga, M, Hugas, T, Aymerich, J M, Monfort   +3 more
openaire   +2 more sources

Surface mycobiota on Argentinean dry fermented sausages

International Journal of Food Microbiology, 2010
The diversity of the mycobiota community occurring on the surface of fermented dry sausages and in the environment of the processing plants was studied. The manufacturing plants (five in total) were located in three different areas of southern Buenos Aires province (Argentina). Samples were collected from two types of fermented sausages (short and long
Claudia, Castellari, Ana María, Quadrelli, Federico, Laich   +2 more
openaire   +2 more sources

Biocontrol strategies for Mediterranean-style fermented sausages

Food Research International, 2018
Naturally fermented meat sausages have a long tradition in Mediterranean countries and are one of the most important groups of traditional foods consumed throughout Europe. Despite all the advances in food science and technology and increased regulatory requirements and concerns for safety and quality during the last decades, the challenge to control ...
Oliveira, Marcia, Ferreira, Vânia, Magalhães, Rui, Teixeira, Paula   +3 more
openaire   +3 more sources

AMINES IN DRY FERMENTED SAUSAGE

Journal of Food Science, 1977
ABSTRACT The concentrations of some important amines were determined in dry fermented sausages. Total amine content ranged from 23.78–195.19 mg per 100g of dry matter. Maximal amounts of 28.59 mg of histamine, 39.57 mg of putrescine and 150.63 mg of tyramine per 100g of dry matter were found.
openaire   +1 more source

Dry sausage fermented by Lactobacillus rhamnosus strains

International Journal of Food Microbiology, 2001
The ability of three probiotic Lactobacillus rhamnosus strains GG, E-97800 and LC-705 and one commercial Pediococcus pentosaceus starter strain (control) to produce dry sausage was studied. During the fermentation process the numbers of inoculated lactic acid bacteria increased from approx.
Erkkilä, Susanna, Suihko, Maija-Liisa, Eerola, Susanna, Petäjä, Esko, Mattila-Sandholm, Tiina   +4 more
openaire   +2 more sources

UTILIZATION OF VARIOUS CARBOHYDRATES IN FERMENTED SAUSAGE

Journal of Food Science, 1977
ABSTRACT Various carbohydrates were tested for suitability as fermentable substrates in sausage mixes inoculated with a frozen concentrate starter culture of Pediococcus acidilactici . For sausages containing 1% of carbohydrate, fermentations at 38°C for 24 hr showed similar
J. C. ACTON, R. L. DICK, E. L. NORRIS
openaire   +1 more source

Semidry and dry fermented sausages

2010
Fermentation and drying can be considered to be the oldest way to preserve raw materials. Although the historical origin of fermented meat products remains unknown, fragmentary bibliographical research has traced it back more than 2500 years in China. Many of these products have been known in Europe since the thirteenth through the fourteenth centuries,
Vignolo, Graciela Margarita, Fontana, Cecilia Alejandra, Fadda, Silvina G.   +2 more
openaire   +1 more source

Fermented sausages

Food Reviews International, 1990
M. Roca, K. Incze
openaire   +1 more source

Probiotic Fermented Sausage

2023
Claudio M. E. Malaghini, Ana Paula Zapelini de Melo, Silvani Verruck   +2 more
openaire   +1 more source

Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis

Foods, 2022
Igor Tomasevic, Stefan Simunović, José Manuel Lorenzo Rodríguez   +2 more
exaly