A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety

Searching for high ZnPP-forming edible bacteria to improve the color of fermented meat products without nitrite/nitrate

(2020) Md Asaduzzaman et al.   MEAT SCIENCE

Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation

(2020) David Van der Veken et al.   Microorganisms

Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey Addition

(2020) Anna D. Kononiuk et al.   MOLECULES

Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments

(2020) Dandan Pu et al.   Foods

A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

(2020) Tolulope Ashaolu et al.   Microorganisms

Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms

(2020) Siliang Wu et al.   FOOD CHEMISTRY

Polycyclic Aromatic Hydrocarbons Formation and Mitigation in Meat and Meat Products

(2020) Samuel Ayofemi Olalekan Adeyeye et al.   POLYCYCLIC AROMATIC COMPOUNDS

Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

(2019) Rubén Domínguez et al.   Food Analytical Methods

A review on selection of fermentative microorganisms for functional foods and beverages: the production and future perspectives

(2019) Tolulope Joshua Ashaolu   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Role of Starter Cultures on the Safety of Fermented Meat Products

(2019) Marta Laranjo et al.   Frontiers in Microbiology

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

(2019) Claudio Eduardo dos Santos Cruxen et al.   FOOD RESEARCH INTERNATIONAL

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

Rediscovering acidophilus milk, its quality characteristics, manufacturing methods, flavor chemistry and nutritional value

(2019) Mohamed A. Farag et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Bacterial diversity of naturally fermented game meat sausages: Sources of new starter cultures

(2019) Mirna Mrkonjic Fuka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Novel insights into the microbiology of fermented dairy foods

(2018) Guerrino Macori et al.   CURRENT OPINION IN BIOTECHNOLOGY

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

Isolation and Screening of Staphylococcus Xylosus P2 from Chinese Bacon: A Novel Starter Culture in Fermented Meat Products

(2018) Hu Meizhong et al.   International Journal of Food Engineering

Protective cultures against foodborne pathogens in a nitrite reduced fermented meat product

(2018) Ivana Nikodinoska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Investigation of volatile components and identification of the most potent odour-active component in fermented meat sauce

(2017) Motoko Ohata et al.   FLAVOUR AND FRAGRANCE JOURNAL

Novel bacteriocin produced by Lactobacillus alimentarius FM-MM 4 from a traditional Chinese fermented meat Nanx Wudl: Purification, identification and antimicrobial characteristics

(2017) Yanxin Hu et al.   FOOD CONTROL

The Use of Starter Cultures in Traditional Meat Products

(2017) Marta Laranjo et al.   JOURNAL OF FOOD QUALITY

Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity

(2016) Cecilia Fontana et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Safety assessment and antimicrobial properties of the lactic acid bacteria strains isolated from polish raw fermented meat products

(2016) Anna Rzepkowska et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage

(2016) Rubén Domínguez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Underlying chemical mechanisms of the contradictory effects of NaCl reduction on the redox-state of meat proteins in fermented sausages

(2016) F. Lobo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization and selection of Lactobacillus plantarum species isolated from dry fermented sausage reformulated with camel meat and hump fat

(2016) Lobna Mejri et al.   Applied Biological Chemistry

Metagenomics insights into food fermentations

(2016) Francesca De Filippis et al.   Microbial Biotechnology

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

Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry-cured foal sausage

(2015) José M Lorenzo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages

(2015) Constanza M. López et al.   MEAT SCIENCE

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

(2015) Michael G Gänzle   Current Opinion in Food Science

Nitrate Reduction to Nitrite, Nitric Oxide and Ammonia by Gut Bacteria under Physiological Conditions

(2015) Mauro Tiso et al.   PLoS One

Predicting the Concentration of Verotoxin-Producing Escherichia coli Bacteria during Processing and Storage of Fermented Raw-Meat Sausages

(2014) E. J. Quinto et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Effect of Curing Agents on the Oxidative and Nitrosative Damage to Meat Proteins during Processing of Fermented Sausages

(2014) A. Villaverde et al.   JOURNAL OF FOOD SCIENCE

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

Effects of the presence of the curing agent sodium nitrite, used in the production of fermented sausages, on bacteriocin production by Weissella paramesenteroides DX grown in meat simulation medium

(2013) M. Papagianni et al.   ENZYME AND MICROBIAL TECHNOLOGY

Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains

(2013) Liliana Cano-García et al.   FOOD CHEMISTRY

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

Bacteriocin-producing Lactobacillus sakei C2 as starter culture in fermented sausages

(2013) Yurong Gao et al.   FOOD CONTROL

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

Isolation and partial characterization of a bacteriocin produced byLactobacillus plantarumBM-1 isolated from a traditionally fermented Chinese meat product

(2013) Hongxing Zhang et al.   MICROBIOLOGY AND IMMUNOLOGY

Microbial characterisation of fermented meat products from the Sicilian swine breed “Suino Nero Dei Nebrodi”

(2012) Nicola Francesca et al.   ANNALS OF MICROBIOLOGY

Levels of biogenic amines in retail market fermented meat products

(2012) Ekaterini J. Papavergou et al.   FOOD CHEMISTRY

Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal

(2012) Svetoslav Dimitrov Todorov et al.   FOOD CONTROL

A culture-dependent and -independent approach for the identification of lactic acid bacteria associated with the production of nem chua, a Vietnamese fermented meat product

(2012) Doan Thi Lam Nguyen et al.   FOOD RESEARCH INTERNATIONAL

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

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

Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage

(2012) José Manuel Lorenzo et al.   MEAT SCIENCE

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

(2011) Esther Marty et al.   FOOD MICROBIOLOGY

Prevalence of Salmonella spp. and Listeria monocytogenes at Small-Scale Spanish Factories Producing Traditional Fermented Sausages

(2011) BELEN MARTIN et al.   JOURNAL OF FOOD PROTECTION

Diversity and safety hazards of bacteria involved in meat fermentations

(2011) Régine Talon et al.   MEAT SCIENCE

Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage “salchichón”

(2010) Ma Jesús Andrade et al.   MEAT SCIENCE

Improving functional value of meat products

(2010) Wangang Zhang et al.   MEAT SCIENCE

Microbial enzymatic activities for improved fermented meats

(2010) Mónica Flores et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Polyphasic taxonomic studies of lactic acid bacteria associated with Tunisian fermented meat based on the heterogeneity of the 16S–23S rRNA gene intergenic spacer region

(2009) Zouhaier Ben Belgacem et al.   ARCHIVES OF MICROBIOLOGY

Biodiversity of indigenous staphylococci of naturally fermented dry sausages and manufacturing environments of small-scale processing units

(2009) Sabine Leroy et al.   FOOD MICROBIOLOGY

Antimicrobial compounds produced by Lactobacillus sakei subsp. sakei 2a, a bacteriocinogenic strain isolated from a Brazilian meat product

(2009) Kátia G. de Carvalho et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods

(2009) Luca Cocolin et al.   MEAT SCIENCE

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

Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production

(2008) M Jesús Andrade et al.   FOOD CHEMISTRY

Assessment of alimentary histamine exposure of consumers in Austria and development of tolerable levels in typical foods

(2008) Elke Rauscher-Gabernig et al.   FOOD CONTROL

Purification and characterisation of Proteases A and D from Debaryomyces hansenii

(2008) T BOLUMAR et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

PROTECTIVE CULTURES USED FOR THE BIOPRESERVATION OF HORSE MEAT FERMENTED SAUSAGE: MICROBIAL AND PHYSICOCHEMICAL CHARACTERIZATION

(2008) JAZILA EL MALTI et al.   JOURNAL OF FOOD SAFETY

Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy)

(2008) M.G. Bonomo et al.   MEAT SCIENCE

Biogenic amines in traditional fermented sausages produced in selected European countries

(2007) M.L. Latorre-Moratalla et al.   FOOD CHEMISTRY

Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability

(2007) Sara Bover Cid et al.   FOOD MICROBIOLOGY

Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits

(2007) Annalisa Casaburi et al.   FOOD MICROBIOLOGY