The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety,
functionality, sensory, and nutritional properties. The latter includes the presence of …

Meat products constitute one of the most important groups of traditional foods. Thanks to the
unique and favorable organoleptic characteristics, and high quality, they are willingly …

The aim of this study was to investigate the use of radish and beetroot powders as potential
substitutes of nitrite in fermented dry sausages due to their high nitrate content (around …

From 16 samples of traditional fermented koumiss collected in Inner Mongolia Autonomous
Region of China, forty‐eight lactobacilli strains were isolated and phenotypically …

Most European fermented dry sausages still follow the traditional procedures in which
fermentation and ripening depend on the activities of heterogeneous microbial communities …

The purpose of this study was to select lactic acid bacteria and bifibobacteria strains as
potential probiotic cultures during the processing of Iberian dry fermented sausages. A total …

Lactobacillus plantarum is a heterofermentative microaerophilic Gram-positive
microorganism, with rod morphology, occurring singly or grouped in short chains. This …

The wide array of spontaneously fermented sausages of the Mediterranean area can
represent a reservoir of microbial biodiversity and can be an important source of new …

Highlights•Consumers consider traditional food as health and safe.•Traditional meat
products are receiving more attention in tourism sector.•Autochthonous starter cultures can …

Abstract “Chorizo de Léon” is a high-value Spanish dry fermented sausage traditionally
manufactured without the use of starter cultures, owing to the activity of a house-specific …