Results 121 to 130 of about 4,612 (196)

Development of Active Packaging Based on Agar-Agar Incorporated with Bacteriocin of Lactobacillus sakei. [PDF]

Biomolecules, 2021
Contessa CR, de Souza NB, Gonçalo GB, de Moura CM, da Rosa GS, Moraes CC.   +5 more
europepmc   +1 more source

Integration of statistics and food process engineering: Assessing the uncertainty of thermal processing and shelf-life estimations

, 2010
Resumo ...
Torres, J. A., Velazquez, G., Lamela, C. Pérez, Chotyakul, N., Saraiva, J. A.   +4 more
core  

Quantification and efficiency of Lactobacillus sakei strain mixtures used as protective cultures in ground beef

, 2014
Lactobacillus sakei is a lactic acid bacterium, naturally associated with long term storage of fresh meat at low temperature. Here we investigated the effect, on the evolution of pathogenic and spoilage microorganisms in ground beef, of L.
Lucquin, Isabelle, Rivollier, M, Zagorec, Monique, Christieans, S, Chaillou, Stephane, Champomier-Verges, Marie-Christine   +5 more
core   +1 more source

Comparison of Volatile Flavor Compounds and Qualities between Traditional Fermented and Inoculated Fermented of Mei yu

Shipin gongye ke-ji
Objective: To provide theoretical basis and basic research data for the technological development of inoculated Chinese traditional fermented fish, Mei yu, the effects of inoculated fermentation with Lactobacillus sake JXNU1-3 on the quality of Mei yu ...
Hongmei YIN, Haoran CHEN, Ziran YIN, Zhenyi TANG, Jinxiu ZENG, Xiaodan SHI, Lu ZHANG, Zongcai TU   +7 more
doaj   +1 more source

AVALIAÇÃO DE DIFERENTES CULTURAS STARTERS NA ELABORAÇÃO DE SALAME TIPO ITALIANO

Ciência Animal Brasileira, 2019
O Salame Tipo Italiano produzido no Brasil é predominantemente obtido de carne suína, com maturação aproximada de 30 dias, atingindo pH em torno de 5,4.
Elizandro Vedovatto, Clarice Steffens, Rogerio Luiz Cansian, Geciane Toniazzo Backes, Roberto Verlindo   +4 more
doaj  

Efficient Citrus (Citrus unshiu) Byproduct Extract-Based Approach for Lactobacillus sakei WiKim31 Shelf-Life Extension. [PDF]

ACS Omega, 2021
Kim HM, Jeong SG, Hwang IM, Park HW.
europepmc   +1 more source

Lactobacillus sakei MJM60958 as a Potential Probiotic Alleviated Non-Alcoholic Fatty Liver Disease in Mice Fed a High-Fat Diet by Modulating Lipid Metabolism, Inflammation, and Gut Microbiota. [PDF]

Int J Mol Sci, 2022
Nguyen HT, Gu M, Werlinger P, Cho JH, Cheng J, Suh JW.   +5 more
europepmc   +1 more source

ВЛИЯНИЕ ТЕМПЕРАТУРЫ КУЛЬТИВИРОВАНИЯ НА ДИНАМИКУ РОСТА LACTOBACILLUS SAKEI В ПИТАТЕЛЬНЫХ СРЕДАХ С РАЗЛИЧНЫМ БЕЛКОВЫМ СУБСТРАТОМ

Currently, much attention is being paid to the study of natural antimicrobial agents that safe-ly and effectively protect food products from the development of microbiological spoilage.
Тимохина, Анна Алексеевна, Москвичев, Александр Сергеевич, Базарнова, Юлия Генриховна   +2 more
core  

Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages. [PDF]

Int J Environ Res Public Health, 2021
Dias I, Laranjo M, Potes ME, Agulheiro-Santos AC, Ricardo-Rodrigues S, Fialho AR, Véstia J, Fraqueza MJ, Oliveira M, Elias M.   +9 more
europepmc   +1 more source

Fermente sucuktan izole edilen Lactobacillus sakei Subsp. Carnosus ve Lactobacillus sakei Subsp. Sakei suşlarının bazı probiyotik ve endüstriyel özelliklerinin araştırılması

, 2020
64
openaire   +1 more source