Effect of a Selected Protective Culture of Lactilactobacillus sakei on the Evolution of Volatile Compounds and on the Final Sensorial Characteristics of Traditional Dry-Cured Fermented “Salchichón” [PDF]
Biology, 2023 Background: In this work, the effect of a selected starter culture of Lactilactobacillus sakei 205 on the evolution of volatile compounds throughout the ripening process and on the final sensorial characteristics of traditional dry-cured fermented ...
Irene Martín +3 more
doaj +2 more sources
Evolution of Volatile Compounds during Ripening and Final Sensory Changes of Traditional Raw Ewe’s Milk Cheese “Torta del Casar” Maturated with Selected Protective Lactic Acid Bacteria [PDF]
Foods, 2022 In traditional soft ripened cheeses made with raw milk, the use of protective cultures is infrequent. In the present work, the effect of selected (for their activity against Listeria monocytogenes) protective cultures of Lactocaseibacillus casei 116 and ...
Irene Martín +3 more
doaj +2 more sources
Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages [PDF]
Microorganisms, 2023 The role of indigenous fungi in the appropriate development of sensory properties and the safety of dry-fermented sausages has been widely established.
Micaela Álvarez +4 more
doaj +2 more sources
Prevalence of Listeria monocytogenes in RTE Meat Products of Quevedo (Ecuador) [PDF]
Foods, 2023 Listeria monocytogenes is a foodborne pathogen that causes listeriosis and can be a problem in areas where meat products are sold at unregulated storage temperatures. In this work, the prevalence of L. monocytogenes was determined in the five most widely
Gary Alex Meza-Bone +6 more
doaj +2 more sources
Safety and Quality Improvement of NaCl-Reduced Banana and Apple Fermented with Lacticaseibacillus paracasei [PDF]
FoodsFood preservation techniques changed during the industrial revolution, as safer techniques were developed and democratized. However, one of the simplest techniques, adding salt, is still employed in a wide variety of products, not only as a flavor ...
Jose M. Martín-Miguélez +4 more
doaj +2 more sources
Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria [PDF]
FoodsThe present research evaluated the effect of selected Lacticaseibacillus casei strains with anti-Listeria monocytogenes properties on the characteristics of traditional soft-ripened cheeses produced in two different seasons.
José M. Martín Miguélez +4 more
doaj +2 more sources
Fermentation Effect on Volatile Evolution of Plant-Based Dry-Cured Sausages [PDF]
FoodsThis study evaluates the effect of fermentation on the volatile composition of plant-based dry-cured sausages. The goal was to understand how different lactic acid bacteria (LAB) strains influence the aroma profile during ripening.
José María Martín-Miguélez +3 more
doaj +2 more sources
Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin [PDF]
Microorganisms, 2023 Ripened foods of animal origin comprise meat products and dairy products, being transformed by the wild microbiota which populates the raw materials, generating highly appreciated products over the world.
Josué Delgado +5 more
doaj +2 more sources
Protective Effect of Lactic Acid Bacteria Isolated from Ripened Foods Against Listeria monocytogenes in Plant-Based Fermented Dry-Cured Sausages [PDF]
FoodsThe aim of the study was to use a commonly employed technology in the meat industry, the inoculation of a biocontrol starter, in the processing of a plant-based fermented dry-cured sausage analog to improve its safety against possible Listeria ...
José M. Martín-Miguélez +4 more
doaj +2 more sources
Strategies for Biocontrol of Listeria monocytogenes Using Lactic Acid Bacteria and Their Metabolites in Ready-to-Eat Meat- and Dairy-Ripened Products [PDF]
Foods, 2022 Listeria monocytogenes is one of the most important foodborne pathogens. This microorganism is a serious concern in the ready-to-eat (RTE) meat and dairy-ripened products industries. The use of lactic acid bacteria (LAB)-producing anti-L.
Irene Martín +3 more
doaj +2 more sources