The succession and correlation of the bacterial community and flavour characteristics of Harbin dry sausages during fermentation

Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride

(2020) Yingying Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial, chemico-physical and volatile aromatic compounds characterization of Pitina PGI, a peculiar sausage-like product of North East Italy

(2020) Lucilla Iacumin et al.   MEAT SCIENCE

Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince

(2020) Christina Charmpi et al.   FOOD MICROBIOLOGY

Variation of Microbiological and Biochemical Profiles of Laowo Dry-Cured Ham, an Indigenous Fermented Food, during Ripening by GC-TOF-MS and UPLC-QTOF-MS

(2020) Fengke Lin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lactobacillus plantarum LPL-1, a bacteriocin producing strain, changed the bacterial community composition and improved the safety of low-salt fermented sausages

(2020) Ying Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China

(2020) Yingying Hu et al.   FOOD MICROBIOLOGY

Relationships between bacterial community and metabolites of sour meat at different temperature during the fermentation

(2019) Jing Lv et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus

(2019) Yingying Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The microbial communities and flavour compounds of Jiangxi yancai, Sichuan paocai and Dongbei suancai: Three major types of traditional Chinese fermented vegetables

(2019) Yangsheng Xiao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage

(2019) Rongxin Wen et al.   MEAT SCIENCE

Bacterial diversity in Korean temple kimchi fermentation

(2019) Moeun Lee et al.   FOOD RESEARCH INTERNATIONAL

Bacterial community succession and volatile compound changes during fermentation of shrimp paste from Chinese Jinzhou region

(2019) Xinran Lv et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages

(2019) Adekemi Titilayo Adesulu-Dahunsi et al.   FOOD CONTROL

Effects of phytic acid and lysozyme on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C

(2019) Xiaohui Sun et al.   FOOD MICROBIOLOGY

Impact of fermentation conditions on the physicochemical properties, fatty acid and cholesterol contents in salted-fermented hoki roe

(2018) Alaa El-Din Ahmed Bekhit et al.   FOOD CHEMISTRY

The dynamic changes of chemical components and microbiota during the natural fermentation process in Da-Jiang , a Chinese popular traditional fermented condiment

(2018) Junrui Wu et al.   FOOD RESEARCH INTERNATIONAL

Profiling of bacterial and fungal communities of Mexican cheeses by high throughput DNA sequencing

(2018) Selvasankar Murugesan et al.   FOOD RESEARCH INTERNATIONAL

Comparison of bacterial diversity profiles and microbial safety assessment of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage by high-throughput sequencing

(2018) Xinhui Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine

(2018) Zi-Rui Huang et al.   FOOD MICROBIOLOGY

Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology

(2017) Jialu Cao et al.   FOOD CONTROL

Predominant processing adaptability of Staphylococcus xylosus strains isolated from Chinese traditional low-salt fermented whole fish

(2017) Xuefeng Zeng et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Linking wine lactic acid bacteria diversity with wine aroma and flavour

(2017) Maria Stella Cappello et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of Staphylococcus xylosus LQ3 and its application in dried cured sausage

(2017) Claudio Eduardo dos Santos Cruxen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2017) Qian Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dry-fermented sausages during ripening

(2016) Marianthi Sidira et al.   FOOD CHEMISTRY

Correlation between volatile profiles of Italian fermented sausages and their size and starter culture

(2016) Chiara Montanari et al.   FOOD CHEMISTRY

Investigating bacterial population structure and dynamics in traditional koumiss from Inner Mongolia using single molecule real-time sequencing

(2016) Qimu Gesudu et al.   JOURNAL OF DAIRY SCIENCE

The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages

(2016) Qian Chen et al.   MEAT SCIENCE

Monitoring of the microbiota of fermented sausages by culture independent rRNA-based approaches

(2015) Anna Greppi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

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

Efficacy of a 3rd generation high-throughput sequencing platform for analyses of 16S rRNA genes from environmental samples

(2013) Jennifer J. Mosher et al.   JOURNAL OF MICROBIOLOGICAL METHODS

Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage

(2012) Sonia Fonseca et al.   FOOD MICROBIOLOGY

Spoilage microbiota associated to the storage of raw meat in different conditions

(2012) Agapi I. Doulgeraki et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Interaction between Lactococcus lactis and Lactococcus raffinolactis during growth in milk: Development of a new starter culture

(2012) H. Kimoto-Nira et al.   JOURNAL OF DAIRY SCIENCE

Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder “lacón”

(2012) Laura Purriños et al.   MEAT SCIENCE

Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage Lipolysis, proteolysis and sensory properties

(2012) José M. Lorenzo et al.   MEAT SCIENCE

Arginine metabolism in sugar deprived Lactococcus lactis enhances survival and cellular activity, while supporting flavour production

(2011) J.B. Brandsma et al.   FOOD MICROBIOLOGY

Metabolism of amino acids, dipeptides and tetrapeptides by Lactobacillus sakei

(2011) Quirin Sinz et al.   FOOD MICROBIOLOGY

Evaluation of different partial 16S rRNA gene sequence regions for phylogenetic analysis of microbiomes

(2010) Minseok Kim et al.   JOURNAL OF MICROBIOLOGICAL METHODS

Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage

(2009) Alicia Olivares et al.   FOOD CHEMISTRY

Volatile compounds of Cantonese sausage released at different stages of processing and storage

(2009) Weizheng Sun et al.   FOOD CHEMISTRY

Upscaled CTAB-Based DNA Extraction and Real-Time PCR Assays for Fusarium culmorum and F. graminearum DNA in Plant Material with Reduced Sampling Error

(2008) Christoph Brandfass et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES