Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage

Effect of different starter cultures on the biogenic amines production as a critical control point in fresh fermented sausages

(2012) Sayed Mokhtar et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures

(2012) M.L. Latorre-Moratalla et al.   Frontiers in Microbiology

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

The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages

(2010) Ali Gücükoğlu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity

(2010) P. Tremonte et al.   LETTERS IN APPLIED MICROBIOLOGY

Influence of autochthonous starter cultures on microbial dynamics and chemical-physical features of traditional fermented sausages of Basilicata region

(2010) M. G. Bonomo et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages

(2009) Juan Marcos Aro Aro et al.   FOOD CHEMISTRY

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

Technological and safety properties of Lactobacillus plantarum strains isolated from a Tunisian traditional salted meat

(2008) Ines Essid et al.   MEAT SCIENCE

Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening

(2007) Nicoletta P. Mangia 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