Results 1 to 10 of about 45 (29)

Characterization of Flavor Profile of “Nanx Wudl” Sour Meat Fermented from Goose and Pork Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Electronic Nose and Tongue [PDF]

Foods, 2023
Sour meat is a highly appreciated traditional fermented product, mainly from the Guizhou, Yunnan, and Hunan provinces. The flavor profiles of sour meat from goose and pork were evaluated using gas chromatography–ion mobility spectrometry (GC–IMS ...
Xin Zhao, Luca Laghi, Junni Tang
exaly   +8 more sources

Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages

Food Science and Human Wellness, 2021
The effect of a proteolytic starter culture isolated from Nanx Wudl, on microbiological, biochemical and organoleptic attributes of dry fermented sausages was investigated during processing.
Jiapeng Li
exaly   +8 more sources

Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition

Food Science and Human Wellness, 2021
Yeasts are one of the predominant microbial groups in fermented meats. In this study, yeast communities of Chinese Dong fermented pork (Nanx Wudl) were investigated and the technological properties of 73 yeast isolates were evaluated.
Jiapeng Li
exaly   +5 more sources

Selection and proteomic profiles analysis of yeast strains isolated from traditional fermented pork (Nanx Wudl) for single cell protein production

Food Science and Human Wellness
The increase in human population has led to imminent pressures to develop new edible proteins with decreased environmental footprints. The most promising approach involves the production of single cell protein (SCP) from yeasts, which have been utilized ...
Jiapeng Li
exaly   +4 more sources

Selection and transcriptomic analysis of coagulase-negative Staphylococcus with high proteolytic activity isolated from Chinese Dong fermented pork (Nanx Wudl)

Food Science and Human Wellness
Although coagulase-negative Staphylococcus (CNS), along with technological activities, plays a key role in fermented sausage flavour and nutrient production, the molecular mechanism of these activities remains elusive.
Suyue Xiong, Ruifang Mi, Xi Chen, Hang Gao, Xiao Tan, Ruixi Liu, Jiapeng Li, Shouwei Wang   +7 more
doaj   +2 more sources

Nitrite and nitrate in meat processing: Functions and alternatives. [PDF]

Curr Res Food Sci, 2023
Zhang Y, Zhang Y, Jia J, Peng H, Qian Q, Pan Z, Liu D.   +6 more
europepmc   +1 more source

Autochthonous Cultures to Improve Safety and Standardize Quality of Traditional Dry Fermented Meats. [PDF]

Microorganisms, 2023
Rossi F, Tucci P, Del Matto I, Marino L, Amadoro C, Colavita G.   +5 more
europepmc   +1 more source

Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods. [PDF]

Food Sci Anim Resour, 2022
Jeong CH, Lee SH, Kim HY.
europepmc   +1 more source

Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods. [PDF]

Food Sci Biotechnol, 2022
Sharma BR, Halami PM, Tamang JP.
europepmc   +1 more source

Development of Healthier and Functional Dry Fermented Sausages: Present and Future. [PDF]

Foods, 2022
Sirini N, Munekata PES, Lorenzo JM, Stegmayer MÁ, Pateiro M, Pérez-Álvarez JÁ, Sepúlveda N, Sosa-Morales ME, Teixeira A, Fernández-López J, Frizzo L, Rosmini M.   +11 more
europepmc   +1 more source