Role of Starter Cultures on the Safety of Fermented Meat Products

Nitric oxide synthase: What is its potential role in the physiology of staphylococci in meat products?

(2018) Geoffrey Ras et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Contribution of nitric oxide synthase from coagulase-negative staphylococci to the development of red myoglobin derivatives

(2018) Geoffrey Ras et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Role of Lactobacillus reuteri in Human Health and Diseases

(2018) Qinghui Mu et al.   Frontiers in Microbiology

Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis

(2018) D.A. Stavropoulou et al.   JOURNAL OF APPLIED MICROBIOLOGY

Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages

(2018) Federica Pasini et al.   Nutrients

Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages

(2017) Marta Laranjo et al.   FOOD CHEMISTRY

Lactic Acid Bacteria and Their Bacteriocins: Classification, Biosynthesis and Applications against Uropathogens: A Mini-Review

(2017) Mduduzi Paul Mokoena   MOLECULES

Evidence for Nitric Oxide Synthase Activity in Staphylococcus xylosus Mediating Nitrosoheme Formation

(2017) Geoffrey Ras et al.   Frontiers in Microbiology

Role of autochthonous starter cultures in the reduction of biogenic amines in traditional meat products

(2017) José Manuel Lorenzo et al.   Current Opinion in Food Science

Bacteriocin Gene-Trait matching across the complete Lactobacillus Pan-genome

(2017) Fergus W. J. Collins et al.   Scientific Reports

Dietary intake polycyclic aromatic hydrocarbons (PAHs) and associated cancer risk in a cohort of Chinese urban adults: Inter - and intra -individual variability

(2016) Xiaoli Duan et al.   CHEMOSPHERE

Polycyclic aromatic hydrocarbons’ formation and occurrence in processed food

(2016) Lochan Singh et al.   FOOD CHEMISTRY

Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth

(2016) Diana Di Gioia et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

(2016) Marta Laranjo et al.   MEAT SCIENCE

Association between Aflatoxin M1 and Liver Disease in HBV/HCV Infected Persons in Ghana

(2016) Clarrisa Afum et al.   International Journal of Environmental Research and Public Health

The effects of starter cultures and plant extracts on the biogenic amine accumulation in traditional Chinese smoked horsemeat sausages

(2015) Shiling Lu et al.   FOOD CONTROL

Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate

(2015) Matheus de Souza Barbosa et al.   FOOD MICROBIOLOGY

Effect of added autochthonous yeasts on the volatile compounds of dry-cured hams

(2015) Nicoletta Simoncini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Nitrite reduction by molybdoenzymes: a new class of nitric oxide-forming nitrite reductases

(2015) Luisa B. Maia et al.   JOURNAL OF BIOLOGICAL INORGANIC CHEMISTRY

Carcinogenicity of consumption of red and processed meat

(2015) Véronique Bouvard et al.   LANCET ONCOLOGY

Effect of selected protective cultures on ochratoxin A accumulation in dry-cured Iberian ham during its ripening process

(2015) Alicia Rodríguez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Editorial: Biogenic amines in foods

(2015) Giovanna Suzzi et al.   Frontiers in Microbiology

Comparing natural and selected starter cultures in meat and cheese fermentations

(2015) Daniela Bassi et al.   Current Opinion in Food Science

Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage

(2015) Michael G Gänzle   Current Opinion in Food Science

H2O2Production in Species of the Lactobacillus acidophilus Group: a Central Role for a Novel NADH-Dependent Flavin Reductase

(2014) Rosanne Hertzberger et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Antimicrobial activity of reuterin produced by Lactobacillus reuteri on Listeria monocytogenes in cold-smoked salmon

(2014) R. Montiel et al.   FOOD MICROBIOLOGY

Novel bacteriocins from lactic acid bacteria (LAB): various structures and applications

(2014) Rodney H Perez et al.   Microbial Cell Factories

Contribution of the nos-pdt Operon to Virulence Phenotypes in Methicillin-Sensitive Staphylococcus aureus

(2014) April M. Sapp et al.   PLoS One

Characterization of a Wild, Novel Nisin A-Producing Lactococcus Strain with an L. lactis subsp.cremorisGenotype and an L. lactis subsp.lactisPhenotype, Isolated from Greek Raw Milk

(2013) Maria Parapouli et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Setting maximum limits for trace elements in baby food in European legislation: the outcome of International Measurement Evaluation Programme®–33

(2013) F. Cordeiro et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages

(2013) A. Gomes et al.   FOOD AND CHEMICAL TOXICOLOGY

Effects of inoculating Lactobacillus sakei starter cultures on the microbiological quality and nitrite depletion of Chinese fermented sausages

(2013) X.H. Wang et al.   FOOD CONTROL

Effect of the use of selected starter cultures on some quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety

(2013) Ana Maria Ciuciu Simion et al.   FOOD CONTROL

Ecology of moulds during the pre-ripening and ripening of San Daniele dry cured ham

(2013) Giuseppe Comi et al.   FOOD RESEARCH INTERNATIONAL

Behavior of Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in Chouriço de Vinho, a Dry Fermented Sausage Made from Wine-Marinated Meat

(2013) J. GARCÍA DÍEZ et al.   JOURNAL OF FOOD PROTECTION

Inhibition of Listeria monocytogenes and Escherichia coli O157:H7 in liquid broth medium and during processing of fermented sausage using autochthonous starter cultures

(2013) T. Pragalaki et al.   MEAT SCIENCE

Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham

(2013) Nives Marušić et al.   MEAT SCIENCE

Comparison of the effects of a commercial and an autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter culture on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón”

(2012) Rocío Casquete et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Lactobacillus sakeiCRL1862 improves safety and protein hydrolysis in meat systems

(2012) P. Castellano et al.   JOURNAL OF APPLIED MICROBIOLOGY

Natural antimicrobial peptides from bacteria: characteristics and potential applications to fight against antibiotic resistance

(2012) M. Hassan et al.   JOURNAL OF APPLIED MICROBIOLOGY

Beyond celery and starter culture: Advances in natural/organic curing processes in the United States

(2012) J.G. Sebranek et al.   MEAT SCIENCE

Presence of ochratoxin A on the surface of dry-cured Iberian ham after initial fungal growth in the drying stage

(2012) Alicia Rodríguez et al.   MEAT SCIENCE

Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product

(2012) V. Biscola et al.   MEAT SCIENCE

Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications

(2012) J. A. Reis et al.   Food Engineering Reviews

Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures

(2012) M.L. Latorre-Moratalla et al.   Frontiers in Microbiology

Biogenic Amines in Dairy Products

(2011) Daniel M. Linares et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Influence of processing in the prevalence of polycyclic aromatic hydrocarbons in a Portuguese traditional meat product

(2011) L.C. Roseiro et al.   FOOD AND CHEMICAL TOXICOLOGY

Polycyclic aromatic hydrocarbons incidence in Portuguese traditional smoked meat products

(2011) C. Santos et al.   FOOD AND CHEMICAL TOXICOLOGY

Metabolism of nitrate in fermented meats: The characteristic feature of a specific group of fermented foods

(2011) Walter P. Hammes   FOOD MICROBIOLOGY

Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages

(2011) B.T. Cenci-Goga et al.   MEAT SCIENCE

Biogenic amines in fermented foods

(2010) G Spano et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

The mycobiota of three dry-cured meat products from Slovenia

(2010) Silva Sonjak et al.   FOOD MICROBIOLOGY

Microbial ecology of artisanal products from North West of Italy and antimicrobial activity of the autochthonous populations

(2010) Barbara Dal Bello et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages

(2010) A.M. Baka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The antimicrobial compound reuterin (3-hydroxypropionaldehyde) induces oxidative stress via interaction with thiol groups

(2010) L. Schaefer et al.   MICROBIOLOGY-SGM

Characterization of bacteriocins produced by two strains of Lactobacillus plantarum isolated from Beloura and Chouriço, traditional pork products from Portugal

(2009) S.D. Todorov et al.   MEAT SCIENCE

Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage “Chouriço Grosso de Estremoz e Borba PGI”

(2009) L.C. Roseiro et al.   MEAT SCIENCE

Application of Bacteriocins in the Control of Foodborne Pathogenic and Spoilage Bacteria

(2008) Antonio Gálvez et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages

(2008) L IACUMIN et al.   FOOD MICROBIOLOGY

Monitoring Lactobacillus plantarum BCC 9546 starter culture during fermentation of Nham, a traditional Thai pork sausage

(2008) Plearnpis Luxananil et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antimicrobial Activity of Nisin, Reuterin, and the Lactoperoxidase System on Listeria monocytogenes and Staphylococcus aureus in Cuajada, a Semisolid Dairy Product Manufactured in Spain

(2007) J.L. Arqués et al.   JOURNAL OF DAIRY SCIENCE

Research advances in the development of peptide antibiotics

(2007) Lisa M. Rossi et al.   JOURNAL OF PHARMACEUTICAL SCIENCES

The use and control of nitrate and nitrite for the processing of meat products

(2007) Karl-Otto Honikel   MEAT SCIENCE