Starters are microbial cultures used to promote and conduct the fermentation of meat
products. Bacteria, particularly lactic acid bacteria (LAB) and coagulase-negative …

Probiotic bacteria exhibit beneficial effects on human and/or animal health, and have been
widely used in foods and fermented products for decades. Most probiotics consist of lactic …

Kombucha is usually obtained from the fermentation of black or green tea by a consortium of
acetic acid bacteria and yeasts. In this study, kombucha was prepared from the same starter …

Starter cultures can be defined as preparations with a large number of cells that include a
single type or a mixture of two or more microorganisms that are added to foods in order to …

Meat fermentation ensures its preservation, improved safety and quality. This prominently
used traditional process has survived for ages, creating physical, biochemical, and microbial …

This paper reviews the effects of domestic and foreign influences on the substance
metabolism pathways and the flavor and flora of LAB in fermented meat products to provide …

Salt is widely employed in different foods, especially in meat products, due to its very diverse
and extended functionality. However, the high intake of sodium chloride in human diet has …

In order to meet consumers´ demands for more natural foods and to find new methods to
control foodborne pathogens in them, research is currently being focused on alternative …

Nitrate and nitrites are used to give the characteristic color to cured meat products and to
preserve them. According to the scientific knowledge available at the moment, these …

Naturally fermented meat sausages have a long tradition in Mediterranean countries and
are one of the most important groups of traditional foods consumed throughout Europe …