Frontiers in Microbiology, 2020 The effects of previous Salmonella Typhimurium habituation to an Italian-style salami concerning pathogen resistance against ultraviolet-C light (UV-C) treatment were modeled in order to establish treatment feasibility for the decontamination of dry ...
Yhan S. Mutz +11 more
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Inhibition of Starter Culture on Nitrite and Biogenic Amines in Fermented Duck Sausage
Shipin gongye ke-ji, 2023 In order to explore the inhibition of starter on nitrite and biogenic amines in duck fermented sausage, and provide a theoretical basis for the development and safety control of fermented sausage products.
Ruyue SHI +3 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.
Ammor, M.S. +7 more
core +2 more sources
Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods [PDF]
, 2009 Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids
Engels, W.J.M., Smit, B.A., Smit, G.
core +2 more sources
Effects of mixed-fermentation of Latilactobacillus sakei and Mammaliicoccus vitulinus on the quality of sausage [PDF]
Zhongguo niangzaoTo investigate the potential of Latilactobacillus sakei L and Mammaliicoccus vitulinus AP2 as mixed starter cultures for sausage, the sausage was fermented by L. sakei L (L group) and L. sakei L mixed with M.
CHEN Junfei, LIU Biqin, SHEN Hui, TANG Rong, TANG Huihua, TAO Huiling, CHEN Tao, LI Hong, SHI Qiao
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Acta Scientiarum: Technology, 2017 Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process.
Catharina Calochi Pires de Carvalho +3 more
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Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage [PDF]
Asian-Australasian Journal of Animal Sciences, 2018 Objective The effect of pre-converted nitrites from natural sources (spinach, lettuce, celery, and red beet) on color development in raw and cooked pork sausage was investigated in this study. Methods The pork sausage was manufactured with six treatments:
Ko-Eun Hwang +6 more
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Low-Fat and High-Quality Fermented Sausages [PDF]
Microorganisms, 2020 The present study, considering for the first time microbiological concerns due to the use of lemon albedo as a fat replacer, aimed at the selection of an anti-Listeria strain to be used as protective culture in low-fat southern Italian fermented sausages.
Patrizio Tremonte +9 more
openaire +4 more sources
Phylogenomic analysis of lactobacillus curvatus reveals two lineages distinguished by genes for fermenting plant-derived carbohydrates [PDF]
, 2018 Lactobacillus curvatus is a lactic acid bacterium encountered in many different types of fermented food (meat, seafood, vegetables, and cereals). Although this species plays an important role in the preservation of these foods, few attempts have been ...
Chaillou, Stéphane +5 more
core +3 more sources
Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage
Frontiers in Microbiology, 2021 Dry fermented sausages are produced worldwide by well-controlled fermentation processes involving complex microbiota including many bacterial and fungal species with key technological roles.
Monika Coton +10 more
doaj +1 more source