Results 121 to 130 of about 230,092 (185)

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   +1 more source

Detection of biofilm formation and antibiotics resistance of Staphylococcus spp. isolated from humans' and birds' oral cavities

Open Veterinary Journal
Background: Staphylococcus spp. are widely distributed in nature and can cause nosocomial, skin infections, and foodborne illness, and it may lead to severe financial losses in birds by causing systemic infection in numerous organs. Aim: This study was
Noor A. Al-Taii, Nagham M. Al-Gburi, Nuha K. Khalil   +2 more
doaj   +1 more source

Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria. [PDF]

Front Microbiol, 2023
Hu P, Ali U, Aziz T, Wang L, Zhao J, Nabi G, Sameeh MY, Yu Y, Zhu Y.   +8 more
europepmc   +1 more source

The influence of environmental parameters on the catabolism of branched-chain amino acids by Staphylococcus xylosus and Staphylococcus carnosus

, 2004
Degradation of the amino acids leucine, isoleucine and valine into branched flavour compounds by Staphylococcus xylosus and Staphylococcus carnosus was studied using resting cell cultures added to a defined reaction medium under different environmental ...
Stahnke, Louise Heller, Olesen, Pelle Thonning   +1 more
core  

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  

Safety and Technological Characterization of Staphylococcus xylosus and Staphylococcus pseudoxylosus Isolates from Fermented Soybean Foods of Korea. [PDF]

J Microbiol Biotechnol, 2022
Kong H, Jeong DW, Kim N, Lee S, Sul S, Lee JH.   +5 more
europepmc   +1 more source

Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3. [PDF]

Foods, 2022
Wang J, Hou J, Zhang X, Hu J, Yu Z, Zhu Y.   +5 more
europepmc   +1 more source

Effect of ascorbate, nitrate and nitrite on the amount of flavour compounds produced from leucine by Staphylococcus xylosus and Staphylococcus carnosus

, 2004
Resting cells of Staphylococcus xylosus and S. carnosus were incubated with ascorbate, nitrate and nitrite in defined reaction medium and their degradation of H-3-labelled leucine into methyl-branched catabolites were studied using HPLC/radiometric ...
Stahnke, Louise Heller, Olesen, Pelle Thonning, Talon, R.   +2 more
core  

Ability of Staphylococcus xylosus and Staphylococcus carnosus to form biofilm. Study of a “biofilm-positive strain” by a proteomic approach

, 2006
Staphylococcus xylosus and Staphylococcus carnosus are used as starter cultures for sausage manufacturing. S. xylosus is frequently isolated in the food-processing plants environment while S. carnosus is rarely isolated.
Planchon, Stella
core  

The influence of precultivation parameters on the catabolism of branched-chain amino acids by Staphylococcus xylosus and Staphylococcus carnosus

, 2003
The influence of precultivation. parameters on the ability of Staphylococcus xylosus and Staphylococcus carnosus to convert branched-chain amino acids-leucine, isoleucine and valine-into volatile flavour compounds was investigated using resting cells in ...
Stahnke, Louise Heller, Olesen, Pelle Thonning   +1 more
core