Results 21 to 30 of about 88,862 (306)

Dynamics of Microbial Communities in Nitrite-Free and Nutritionally Improved Dry Fermented Sausages

Fermentation, 2023
Dry fermented sausage innovation trends are linked to consumer preferences for clean label and sodium-reduced foods. This study aims to evaluate the effect of the formulation and production process temperature on the dynamics of bacterial communities in ...
Núria Ferrer-Bustins, Belén Martín, Mar Llauger, Ricard Bou, Sara Bover-Cid, Anna Jofré   +5 more
doaj   +1 more source

Immobilization of Bacteriocins from Lactic Acid Bacteria and Possibilities for Application in Food Biopreservation [PDF]

, 2018
Bacteriocins are biologically active compounds produced by a large number of bacteria, including lactic acid bacteria (LAB), which exhibit antimicrobial activity against various saprophytic and pathogenic microorganisms.
Krastanov, Albert, Lante, Anna, Tumbarski, Yulian   +2 more
core   +1 more source

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, Champomier-Vergès, Marie-Christine, Coeuret, Gwendoline, Raya, Raul Ricardo, Teran, Lucrecia Cecilia, Zagorec, Monique   +5 more
core   +3 more sources

Microbial Metabolism in Fermented Meat Products and Its Influence on the Formation of Flavor Compounds: An Update [PDF]

Shipin Kexue
Fermented meat products are a typical representative of traditional meat products, which are highly appreciated by consumers for their unique flavor, texture, and nutritional value.
HU Yingying, Bayinbate·Bayierta, LIU Yue, XU Baocai
doaj   +1 more source

Fatty Acid and Amino Acid Profiles of Seven Edible Insects: Focus on Lipid Class Composition and Protein Conversion Factors

Foods, 2023
This study is based on the fatty acid and amino acid profiles of seven edible insect species: Acheta domesticus, Alphitobius diaperinus, Blaptica dubia, Galleria mellonella, Locusta migratoria, Tenebrio molitor, and Zophobas morio. The aim of the present
Cristina Perez-Santaescolastica, Ilse de Pril, Ilse van de Voorde, Ilse Fraeye   +3 more
doaj   +1 more source

Sunflower Protein Enzymatic Hydrolysates as a Medium for Vitamin B2 and B12 Biosynthesis

Chemical Engineering Transactions, 2020
Lowering the costs of industrial fermentation processes is a current challenge of modern biotechnology. In this sense, has been studied the possibility to replace the conventional medium for vitamin B2 abd B12 biosynthesis with new effective medium from ...
Dmitry Baurin, Julia Epishkina, Alexandra Baurina, Irina Shakir, Victor Panfilov   +4 more
doaj   +1 more source

Research Progress on the Regulation of Meat Quality and Application of Fermentation Technology for Meat Products

Shipin gongye ke-ji
Fermentation is an important processing technology in the modern food industry, which can be used to produce fermented meat products on a large scale. This paper explores the role of fermentation technology in regulating the quality of meat products, and
Zhengyu LONG, Jinhao ZOU, Huaigu YANG, Guopu REN, Qingming CAO, Daobang TANG   +5 more
doaj   +1 more source

Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects

Foods, 2023
Plant-based meat analogs have been shown to cause less harm for both human health and the environment compared to real meat, especially processed meat.
Hosam Elhalis, Xin Yi See, Raffael Osen, Xin Hui Chin, Yvonne Chow   +4 more
doaj   +1 more source

Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up

, 2018
Staphylococcus carnosus and Staphylococcus xylosus are commonly used, individually or in combination, within conventional starter cultures for the purposes of colour and flavour development during meat fermentation.
Berardo, Alberto, De Maere, Hannelore, De Smet, Stefaan, De Vuyst, Luc, Filippou, Panagiota, Janssens, Bente, Leroy, Frédéric, Stavropoulou, Despoina Angeliki   +7 more
core   +1 more source

Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae [PDF]

, 2013
Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes.
A Borneman, A Soden, AC Gerstein, AC Nobel, AC Noble, AR Borneman, B Dunn, B Dunn, B Esteve-Zarzoso, Barbara L. Dunn, BY Ong, C Egli, C Groth, C Zambonelli, Cecile Fairhead, D Delneri, D Libkind, D Saison, Dimitra L. Capone, DR Scannell, ES King, FM Romeyer, Frank Schmid, GH Fleet, GI Naumov, I Masneuf, IS Pretorius, J Bradbury, Jennifer R. Bellon, JM Salmon, JM Salmon, JR Bellon, KL Adams, KS Howell, KT Scanes, L Pérez-Través, M Kellis, M Schutz, M Schutz, N Gunge, O Pontes, O Winge, P Romano, Paul J. Chambers, RB Flavell, RK Mortimer, S Gonzalez, T Herraiz, T Somers, T Somers, TE Siebert, TL Nissen, Y Yamada   +52 more
core   +4 more sources