Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats
Published 2019 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats
Authors
Keywords
-
Journal
Frontiers in Microbiology
Volume 10, Issue -, Pages -
Publisher
Frontiers Media SA
Online
2019-10-09
DOI
10.3389/fmicb.2019.02302
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effect of temperature and pH on the community dynamics of coagulase-negative staphylococci during spontaneous meat fermentation in a model system
- (2018) Despoina Angeliki Stavropoulou et al. FOOD MICROBIOLOGY
- Salt content and minimum acceptable levels in whole-muscle cured meat products
- (2018) Gonzalo Delgado-Pando et al. MEAT SCIENCE
- Geographical and Cultivar Features Differentiate Grape Microbiota in Northern Italy and Spain Vineyards
- (2018) Valerio Mezzasalma 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
- Phenotypic Diversity of Lactobacillus sakei Strains
- (2018) Chiara Montanari et al. Frontiers in Microbiology
- Species Pervasiveness Within the Group of Coagulase-Negative Staphylococci Associated With Meat Fermentation Is Modulated by pH
- (2018) Despoina Angeliki Stavropoulou et al. Frontiers in Microbiology
- Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review
- (2017) María Sánchez Mainar et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Identification and characterization of lactic acid bacteria and yeasts of PDO Tuscan bread sourdough by culture dependent and independent methods
- (2017) Michela Palla et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Consumer evaluations of processed meat products reformulated to be healthier – A conjoint analysis study
- (2017) Liran C. Shan et al. MEAT SCIENCE
- Sourdoughs as a function of their species diversity and process conditions, a meta-analysis
- (2017) Simon Van Kerrebroeck et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Discrimination and divergence among Lactobacillus plantarum-group (LPG) isolates with reference to their probiotic functionalities from vegetable origin
- (2016) Sundru Manjulata Devi et al. SYSTEMATIC AND APPLIED MICROBIOLOGY
- Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
- (2016) Jyoti P. Tamang et al. Frontiers in Microbiology
- Quality, functionality, and shelf life of fermented meat and meat products: A review
- (2015) Pavan Kumar et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Delicious words – Assessing the impact of short storytelling messages on consumer preferences for variations of a new processed meat product
- (2015) Morten H.J. Fenger et al. FOOD QUALITY AND PREFERENCE
- Elements of innovation and tradition in meat fermentation: Conflicts and synergies
- (2015) Frédéric Leroy et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix
- (2015) Vincenza Pisacane et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Monitoring of the microbiota of fermented sausages by culture independent rRNA-based approaches
- (2015) Anna Greppi et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Technological advances for enhancing quality and safety of fermented meat products
- (2015) Kumari Shikha Ojha et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer
- (2014) Freek Spitaels et al. PLoS One
- Barriers for progress in salt reduction in the general population. An international study
- (2013) R.S. Newson et al. APPETITE
- Community dynamics of coagulase-negative staphylococci during spontaneous artisan-type meat fermentations differ between smoking and moulding treatments
- (2013) M. Janssens et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- PNAS Plus: From the Cover: Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate
- (2013) N. A. Bokulich et al. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
- Meat fermentation at the crossroads of innovation and tradition: A historical outlook
- (2013) Frédéric Leroy et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage
- (2012) Sonia Fonseca et al. FOOD MICROBIOLOGY
- Strains of Staphylococcus and Bacillus Isolated from Traditional Sausages as Producers of Biogenic Amines
- (2012) Roberto Bermúdez et al. Frontiers in Microbiology
- Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus
- (2011) M. Janssens et al. FOOD MICROBIOLOGY
- Food Microbial Biodiversity and ?Microbes of Protected Origin?
- (2011) Vittorio Capozzi et al. Frontiers in Microbiology
- The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages
- (2010) Frédéric Ravyts et al. FOOD MICROBIOLOGY
- (GTG)5-PCR fingerprinting for the classification and identification of coagulase-negative Staphylococcus species from bovine milk and teat apices: A comparison of type strains and field isolates
- (2010) G. Braem et al. VETERINARY MICROBIOLOGY
- Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter cultures
- (2009) Maristela Cortez Sawitzki et al. Food Science and Technology
- Biodiversity of Coagulase-Negative Staphylococci in French cheeses, dry fermented sausages, processing environments and clinical samples
- (2009) Emmanuel Coton et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started