Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures

Growth, acidification and proteolysis performance of two co-cultures (Lactobacillus plantarum-Bifidobacterium longum and Streptococcus thermophilus-Bifidobacterium longum)

(2016) Belkaaloul K et al.   AFRICAN JOURNAL OF BIOTECHNOLOGY

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

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

The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality

(2015) Katarzyna Neffe-Skocińska et al.   Biomed Research International

Comparing natural and selected starter cultures in meat and cheese fermentations

(2015) Daniela Bassi et al.   Current Opinion in Food Science

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

Amino acid availability as an influential factor on the biogenic amine formation in dry fermented sausages

(2013) M. Luz Latorre-Moratalla et al.   FOOD CONTROL

Biogenic amines content during extended ageing of dry-cured pork loins inoculated with probiotics

(2012) Joanna Stadnik et al.   MEAT SCIENCE

Meat as a functional food with special reference to probiotic sausages

(2011) Muhammad Issa Khan et al.   FOOD RESEARCH INTERNATIONAL

Survival during storage and sensory effect of potential probiotic lactic acid bacteria Lactobacillus acidophilus Bauer and Lactobacillus casei Bif3′/ IV in dry fermented pork loins

(2011) Danuta Jaworska et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Probiotics and prebiotics-perspectives and challenges

(2011) Ivonne Figueroa-González et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkers

(2010) Silvina Fadda et al.   MEAT SCIENCE

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

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

Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages

(2009) Santiago Ruiz-Moyano et al.   MEAT SCIENCE

Influence of early pH decline on calpain activity in porcine muscle

(2009) Luigi Pomponio et al.   MEAT SCIENCE

Modelling the survival of starter lactic acid bacteria and Bifidobacterium bifidum in single and simultaneous cultures

(2008) Clelia Altieri et al.   FOOD MICROBIOLOGY