Characterization of a lactic acid bacteria using branched-chain amino acid transaminase and protease from Jinhua Ham and application in myofibrillar protein model

Quality characteristics of high salt fermented fish sauce (budu) produced using autochthonous Virgibacillus halodenitrificans PS21 and Staphylococcus simulans PMRS35

(2021) Pochanart Kanjan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Formation of amino acid-derived volatile compounds in dry-cured mackerel (Scomberomorus niphonius): Metabolic pathways involving microorganisms, precursors, and intermediates

(2021) Juan Yang et al.   FOOD CHEMISTRY

Effects of branched‐chain amino acids and Lactobacillus plantarum CGMCC18217 on volatiles formation and textural properties of dry‐cured fermented sausage

(2020) Yanqing Wang et al.   INTERNATIONAL JOURNAL OF 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

An electricalchemical method to detect the branch-chain aminotransferases activity in lactic acid bacteria

(2019) Rui Liu et al.   FOOD CHEMISTRY

Protein degradation and peptide formation with antioxidant activity in pork protein extracts inoculated with Lactobacillus plantarum and Staphylococcus simulans

(2019) Di Yu et al.   MEAT SCIENCE

Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages

(2018) Marta Gallego et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Assertiveness of Lactobacillus sakei and Lactobacillus curvatus in a fermented sausage model

(2018) Dorothee Janßen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture

(2016) Annalisa Casaburi et al.   FOOD CONTROL

Sarcoplasmic Protein Hydrolysis Activity ofLactobacillus plantarum120 Isolated from Suanyu: A Traditional Chinese Low Salt Fermented Fish

(2016) Weixin Wang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Proteomic and peptidomic insights on myofibrillar protein hydrolysis in a sausage model during fermentation with autochthonous starter cultures

(2015) Constanza M. López et al.   FOOD RESEARCH INTERNATIONAL

Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented SausagePetrovská klobása

(2015) Predrag Ikonić et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Screening for antimicrobial and proteolytic activities of lactic acid bacteria isolated from cow, buffalo and goat milk and cheeses marketed in the southeast region of Brazil

(2015) Fabricio L Tulini et al.   JOURNAL OF DAIRY RESEARCH

Assessment of Characteristics and Functional Properties of Lactobacillus Species Isolated from Kimchi for Dairy Use

(2015) Seung-Chun Baick et al.   Korean Journal for Food Science of Animal Resources

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

(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

Bacterial l-leucine catabolism as a source of secondary metabolites

(2015) Alma L. Díaz-Pérez et al.   REVIEWS IN ENVIRONMENTAL SCIENCE AND BIO-TECHNOLOGY

Bacterial l-leucine catabolism as a source of secondary metabolites

(2015) Alma L. Díaz-Pérez et al.   REVIEWS IN ENVIRONMENTAL SCIENCE AND BIO-TECHNOLOGY

Strains of Staphylococcus and Bacillus Isolated from Traditional Sausages as Producers of Biogenic Amines

(2012) Roberto Bermúdez et al.   Frontiers in Microbiology

Production of volatile compounds by Lactobacillus sakei from branched chain α-keto acids

(2011) K. Amelie Gutsche et al.   FOOD MICROBIOLOGY

THE ACIDOGENIC METABOLISM OF LACTOBACILLUS PLANTARUM CRL 681 IMPROVES SARCOPLASMIC PROTEIN HYDROLYSIS DURING MEAT FERMENTATION

(2010) SILVINA FADDA et al.   JOURNAL OF MUSCLE FOODS

Isolation and characterisation of selected lactic acid bacteria for improved processing of Nem chua, a traditional fermented meat from Vietnam

(2009) H. Nguyen et al.   Beneficial Microbes

Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage

(2008) Ülkü Dalmış et al.   MEAT SCIENCE