Effect of lysozyme and Chinese liquor on Staphylococcus aureus growth, microbiome, flavor profile, and the quality of dry fermented sausage

Collaborative analysis on differences in volatile compounds of Harbin red sausages smoked with different types of woodchips based on gas chromatography–mass spectrometry combined with electronic nose

(2021) Xiaoyu Yin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausage

(2021) Chunsheng Li et al.   FOOD RESEARCH INTERNATIONAL

Application of artificial neural networks to describe the combined effect of pH, time, NaCl and ethanol concentrations on the biofilm formation of Staphylococcus aureus

(2020) Sayedeh Saleheh Vaezi et al.   MICROBIAL PATHOGENESIS

Interaction in dual species biofilms between Staphylococcus xylosus and Staphylococcus aureus

(2020) Sabine Leroy et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Beetroot and radish powders as natural nitrite source for fermented dry sausages

(2020) Maristela Midori Ozaki et al.   MEAT SCIENCE

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

Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages

(2020) Yaqing Xiao et al.   FOOD RESEARCH INTERNATIONAL

Antibacterial activity against Staphylococcus aureus of curcumin-loaded chitosan spray coupled with photodynamic treatment

(2020) Tianmi Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2020) Yulong Zhang et al.   MEAT SCIENCE

Modeling the elimination of mature biofilms formed by Staphylococcus aureus and Salmonella spp. Using combined ultrasound and disinfectants

(2020) Liangting Shao et al.   ULTRASONICS SONOCHEMISTRY

Influence of mixed starters on the degradation of proteins and the formation of peptides with antioxidant activities in dry fermented sausages

(2020) Di Yu et al.   FOOD CONTROL

Effects of Caesalpinia sappan L. extract on the color stability, antioxidant and antimicrobial activity in cooked pork sausages during cold storage

(2019) Dong-Gyun Yim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Shelf-life extension of vacuum packed emulsion-type sausage using combination of natural antimicrobials

(2019) Azita Khorsandi et al.   FOOD CONTROL

Impact of spice extracts on the formation of biogenic amines and the physicochemical, microbiological and sensory quality of dry sausage

(2018) Qinxiu Sun et al.   FOOD CONTROL

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

Volatile flavor constituents in the pork broth of black-pig

(2017) Jian Zhao et al.   FOOD CHEMISTRY

Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability

(2016) J. García-Díez et al.   FOOD CONTROL

The fate and pasteurization-based inactivation of Escherichia coli O157, Salmonella Typhimurium and Listeria monocytogenes in dry, fermented sausages

(2016) Miroslav Ducic et al.   FOOD CONTROL

Inhibitory effect of ethanol, sulphur dioxide and proanthocyanidinic tannins on lysozyme antimicrobial activity in model wine

(2016) Ilaria Benucci et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage

(2016) Xi Feng et al.   MEAT SCIENCE

Quantification of persistence of the food-borne pathogens Listeria monocytogenes and Salmonella enterica during manufacture of Italian fermented sausages

(2015) M. Mataragas et al.   FOOD CONTROL

A novel real-time PCR assay for the specific identification and quantification of Weissella viridescens in blood sausages

(2015) Erica M. Gómez-Rojo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model

(2015) Qian Chen et al.   MEAT SCIENCE

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

Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages

(2013) Fabio Coloretti et al.   MEAT SCIENCE

Highly Efficient Enzyme-Functionalized Porous Zirconia Microtubes for Bacteria Filtration

(2012) Stephen Kroll et al.   ENVIRONMENTAL SCIENCE & TECHNOLOGY

Comparison of Staphylococcus aureus isolates associated with food intoxication with isolates from human nasal carriers and human infections

(2011) L. Wattinger et al.   EUROPEAN JOURNAL OF CLINICAL MICROBIOLOGY & INFECTIOUS DISEASES

Influence of nisin and selected meat additives on the antimicrobial effect of ovotransferrin against Listeria monocytogenes

(2011) S. H. Moon et al.   POULTRY SCIENCE

The formation ofStaphylococcus aureusenterotoxin in food environments and advances in risk assessment

(2011) Jenny Schelin et al.   Virulence

Control of food spoilage fungi by ethanol

(2010) Thien Dao et al.   FOOD CONTROL

Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)

(2010) Yongling Song et al.   FOOD CONTROL

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

(2009) Weizheng Sun et al.   FOOD CHEMISTRY

Synergistic effect of chitooligosaccharides and lysozyme for meat preservation

(2008) M.S. Rao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY