Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages

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Selection of native bacterial starter culture in the production of fermented meat sausages: Application potential, safety aspects, and emerging technologies

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Exploiting antagonistic activity of fruit-derived Lactobacillus to control pathogenic bacteria in fresh cheese and chicken meat

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Probiotics supplementation in children with asthma: A systematic review and meta-analysis

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Assessment of virulence factors, antibiotic resistance and amino-decarboxylase activity inEnterococcus faeciumMXVK29 isolated from Mexican chorizo

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The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development

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Cheese supplemented with probiotics reduced the Candida levels in denture wearers-RCT

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Effect of Lactobacillus casei Shirota supplementation on trimethylamine-N-oxide levels in patients with metabolic syndrome: An open-label, randomized study

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Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage

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Evaluation of Lactobacillus casei ATCC 393 protective effect against spoilage of probiotic dry-fermented sausages

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Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages

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Probiotic strains Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG as starter cultures for fermented sausages

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Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausages

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The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation

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Probiotics reduce symptoms of antibiotic use in a hospital setting: A randomized dose response study

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Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages

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Biodiversity and dynamics of meat fermentations: The contribution of molecular methods for a better comprehension of a complex ecosystem

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Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity

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Improving functional value of meat products

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Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages

(2009) Santiago Ruiz-Moyano et al.   MEAT SCIENCE

Non-dairy probiotic products

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Probiotics in fermented sausages

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Screening of lactic acid bacteria and bifidobacteria for potential probiotic use in Iberian dry fermented sausages

(2008) Santiago Ruiz-Moyano et al.   MEAT SCIENCE