Results 81 to 90 of about 3,389 (165)

Influence of Indigenous Starter Cultures on the Free Fatty Acids Content During Ripening in Artisan Sausages Produced in the Basilicata Region

Food Technology and Biotechnology, 2003
The influence of indigenous starter cultures on the free fatty acids content during ripening of »salsiccia«, a typical dry fermented sausage produced in the Basilicata region, was studied.
Fabio Favati, Maria Schirone, Maria Martuscelli, Maria Antonietta Crudele, Fernanda Galgano   +4 more
doaj  

Use of bacteriocin-producer Lactobacillus sakei for fermented sausages production

International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork, 2005
The aim of this paper was the technological characterization of a Lactobacillus sakei strain able to produce the bacteriocin sakacin P. Experiments were conducted in vitro, using MRS-based medium, and in vivo, when the strain was inoculated as starter culture in real sausage fermenta- tion.
RANTSIOU, KALLIOPI, R. URSO, G. COMI, COCOLIN, Luca Simone   +3 more
openaire   +4 more sources

The Inhibition of SARS-CoV-2 and the Modulation of Inflammatory Responses by the Extract of Lactobacillus sakei Probio65. [PDF]

Vaccines (Basel), 2022
Rather IA, Lew LC, Kamli MR, Hakeem KR, Sabir JSM, Park YH, Hor YY.   +6 more
europepmc   +1 more source

The study of probiotic properties of Lactobacillus sakei [PDF]

AIP Conference Proceedings, 2022
Anna Nikiforova, Sofia Khazagaeva, Irina Khamagaeva   +2 more
openaire   +1 more source

Effects of dietary feed supplementation with heat-treated Lactobacillus sakei HS-1 on the health status, blood parameters, and fecal microbes of Japanese Black calves before weaning. [PDF]

Vet World, 2023
Sasazaki N, Toda K, Hasunuma H, Matsumoto D, Shinya U, Yamato O, Obi T, Higaki T, Widodo OS, Ishii K, Igari N, Kazami D, Taniguchi M, Takagi M.   +13 more
europepmc   +1 more source

Atividade antimicrobiana do lactobacillus sakei na fermentação do bonito-

Vetor, 2007
RESUMO As bactérias láticas, das quais faz parte o Lactobacillus sakei, são um grupo heterogêneo de microrganismos com espectro antibacteriano, modo de ação e propriedades químicas específicos.
Jarbas Luiz Lima de Souza, Luiz Gustavo Gonçalves Rodrigues, Pablo Nery Machado Gonzalez, Ramon Tortato, Nádia Carbonea, Milton Luiz Pinho Espírito Santo   +5 more
doaj   +4 more sources

Inoculation of Lactobacillus sakei on Quality Traits of Dry Fermented Sausages. [PDF]

Prev Nutr Food Sci, 2021
Ameer A, Seleshe S, Kim BJ, Kang SN.
europepmc   +1 more source

Characteristics of alanine racemase in Lactobacillus sakeiZH-2 strain. [PDF]

Food Sci Nutr, 2023
Kanauchi M, Matsumoto N.
europepmc   +1 more source

STUDI EFEKTIVITAS PERBAIKAN STRUKTUR TANAH BERPASIR DENGAN METODE BIOCLOGGING DAN BIOCEMENTATION

Jurnal Teknik Pengairan, 2016
Abstrak: Upaya perbaikan struktur tanah dengan metode biogrouting, yaitu dengan penambahan bakteri penghasil eksopolisakarida pada tanah mulai banyak diteliti.
emma yuliani
doaj  

Integrated Metagenomic and LC–MS/MS Analysis Reveals the Biogenic Amine-Producing Strains of Two Typical Chinese Traditional Fish Products: Fermented Mandarin Fish (Siniperca chuatsi) and Semi-Dried Yellow Croaker (Larimichthys crocea)

Foods
Two typical fish products—fermented mandarin fish and semi-dried yellow croaker—are associated with biogenic amines (BAs), which are harmful to human health.
Xuan Zhang, Hai Chi, Di Peng, Mei Jiang, Cuihua Wang, Haiyan Zhang, Wei Kang, Lei Li   +7 more
doaj   +1 more source