Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat

Influence of exopolysaccharide-producing lactic acid bacteria on the spreadability of fat-reduced raw fermented sausages (Teewurst)

(2019) Jonas Hilbig et al.   FOOD HYDROCOLLOIDS

Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides

(2019) Camila Vespúcio Bis-Souza et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions

(2019) Luca Settanni et al.   FOOD MICROBIOLOGY

A comparative analysis of derivatization strategies for the determination of biogenic amines in sausage and cheese by HPLC

(2018) Si-Jin Liu et al.   FOOD CHEMISTRY

Impact of Lactobacillus curvatus 54M16 on microbiota composition and growth of Listeria monocytogenes in fermented sausages

(2018) Marina Giello et al.   FOOD MICROBIOLOGY

A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures

(2018) Marcio Aurélio de Almeida et al.   FOOD RESEARCH INTERNATIONAL

Understanding the implications of current health trends on the aroma of wet and dry cured meat products

(2018) Mónica Flores   MEAT SCIENCE

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

Isolation and identification of lactic acid bacteria from pastırma

(2017) Emel Öz et al.   FOOD CONTROL

The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages

(2017) Elena Bartkiene et al.   FOOD CONTROL

Antioxidant Activities of Lactic Acid Bacteria for Quality Improvement of Fermented Sausage

(2017) Yulong Zhang et al.   JOURNAL OF FOOD SCIENCE

Comparison of microbial communities from different Jinhua ham factories

(2017) Qingfeng Ge et al.   AMB Express

Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages

(2015) Marta Laranjo et al.   FOOD CONTROL

Improvement of Fish Sauce Quality by Strain CMC5-3-1: A Novel Species ofStaphylococcussp.

(2015) Natteewan Udomsil et al.   JOURNAL OF FOOD SCIENCE

Optimization of compositional and structural properties in probiotic sausage production

(2015) Aytunga Bağdatli et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening

(2015) Marianthi Sidira et al.   MEAT SCIENCE

Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health

(2015) Adisorn Swetwiwathana et al.   MEAT SCIENCE

Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition

(2015) Karolina Maria Wójciak et al.   SCIENTIA AGRICOLA

Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage

(2014) José M. Lorenzo et al.   FOOD CONTROL

Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition

(2014) Hyun-Dong Paik et al.   MEAT SCIENCE

Anti-listeria activity of Pediococcus pentosaceus BCC 3772 and application as starter culture for Nham, a traditional fermented pork sausage

(2011) Yutthana Kingcha et al.   FOOD CONTROL

Identification of staphylococci and dominant lactic acid bacteria in spontaneously fermented Swiss meat products using PCR–RFLP

(2011) Esther Marty et al.   FOOD MICROBIOLOGY

Effect of intensifying high-temperature ripening on proteolysis, lipolysis and flavor of Jinhua ham

(2009) Jianhao Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Microbial and physicochemical succession in fermented sausages produced with bacteriocinogenic culture of Lactobacillus sakei and semi-purified bacteriocin mesenterocin Y

(2008) Nevijo Zdolec et al.   MEAT SCIENCE