Effects of Inoculation of Commercial Starter Cultures on the Quality and Histamine Accumulation in Fermented Sausages

Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae

(2014) Xiaohua Nie et al.   FOOD CHEMISTRY

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

Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage

(2013) Ines Essid et al.   FOOD CONTROL

Reduction of biogenic amine accumulation in silver carp sausage by an amine-negative Lactobacillus plantarum

(2013) Qilin Zhang et al.   FOOD CONTROL

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

Evaluation of Non-bacterial factors contributing to histamine accumulation in fish fillets

(2013) Daisuke Nei   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

Biogenic amines formation in Streptococcus thermophilus isolated from home-made natural yogurt

(2012) Yekta Gezginc et al.   FOOD CHEMISTRY

Sequencing and Transcriptional Analysis of the Biosynthesis Gene Cluster of Putrescine-Producing Lactococcus lactis

(2011) Victor Ladero et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages

(2011) Santiago Ruiz-Moyano et al.   FOOD MICROBIOLOGY

Diversity and assessment of potential risk factors of Gram-negative isolates associated with French cheeses

(2011) Monika Coton et al.   FOOD MICROBIOLOGY

Survival of biogenic amine-producing dairy LAB strains at pasteurisation conditions

(2011) Victor Ladero et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of autochthonous starter cultures in the production of “salchichón”, a traditional Iberian dry-fermented sausage, with different ripening processes

(2011) Rocío Casquete et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physico-chemical characteristics and free fatty acid composition of dry fermented mutton sausages as affected by the use of various combinations of starter cultures and spices

(2011) Lihua Zhao et al.   MEAT SCIENCE

Genetic screening of Lactobacillus sakei and Lactobacillus curvatus strains for their peptidolytic system and amino acid metabolism, and comparison of their volatilomes in a model system

(2011) Simone Freiding et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY

Characterization of Biogenic Amines and Factors Influencing Their Formation in Traditional Chinese Sausages

(2010) Shiling Lu et al.   JOURNAL OF FOOD SCIENCE

Tyramine production of technological important strains of Lactobacillus, Lactococcus and Streptococcus

(2009) Leona Buňková et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Genotypic and technological characterization ofLactococcus lactisisolates involved in processing of artisanal Manchego cheese

(2009) P. Nieto-Arribas et al.   JOURNAL OF APPLIED MICROBIOLOGY

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

(2007) Annalisa Casaburi et al.   FOOD MICROBIOLOGY