Advantages and disadvantages of non‐starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics
MŽ Grujović, KG Mladenović… - … Reviews in Food …, 2022 - Wiley Online Library
Traditional fermented foods are a significant source of starter and/or non‐starter lactic acid
bacteria (nsLAB). Moreover, these microorganisms are also known for their role as …
bacteria (nsLAB). Moreover, these microorganisms are also known for their role as …
[HTML][HTML] Use of starter cultures in foods from animal origin to improve their safety
J García-Díez, C Saraiva - … Journal of Environmental Research and Public …, 2021 - mdpi.com
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 …
single type or a mixture of two or more microorganisms that are added to foods in order to …
Metabolic heterogeneity and techno-functional attributes of fermented foods-associated coagulase-negative staphylococci
A Khusro, C Aarti - Food Microbiology, 2022 - Elsevier
Coagulase-negative staphylococci (CNS) are one of the most pervasive heterogeneous
groups of bacteria which are used as starter/adjunct cultures to enhance the aroma and …
groups of bacteria which are used as starter/adjunct cultures to enhance the aroma and …
Effect of the protease from Staphylococcus carnosus on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage
H Wang, J Xu, Q Liu, X Xia, F Sun, B Kong - Meat Science, 2022 - Elsevier
The effect of the addition of different levels of S. carnosus protease (0, 0.15, 0.30, 0.45 and
0.60 g/kg raw meat) on the proteolysis, quality characteristics, and flavor development of …
0.60 g/kg raw meat) on the proteolysis, quality characteristics, and flavor development of …
[HTML][HTML] Lactic Acid Bacteria isolated from traditional and innovative alheiras as potential biocontrol agents
I Azevedo, J Barbosa, H Albano, T Nogueira… - Food …, 2024 - Elsevier
From a selection of seven traditional and 14 innovative alheiras, 491 lactic acid bacteria
(LAB) were isolated and tested for their antimicrobial activity against several food-borne …
(LAB) were isolated and tested for their antimicrobial activity against several food-borne …
[HTML][HTML] Characterization of indigenous coagulase-negative staphylococci isolated from Chinese spontaneously fermented meat products
J Chen, J Zhang, Z Yang, Y Niu, Z Cai, J Wang… - Microbiological …, 2022 - Elsevier
Technological, safety-related and volatile properties were analyzed in coagulase-negative
staphylococci (CNS) isolates from Chinese spontaneously fermented meat products. A total …
staphylococci (CNS) isolates from Chinese spontaneously fermented meat products. A total …
[HTML][HTML] Flavour formation from hydrolysis of pork meat protein extract by the protease from Staphylococcus carnosus isolated from Harbin dry sausage
H Wang, Y Li, X Xia, Q Liu, F Sun, B Kong - LWT, 2022 - Elsevier
The impact of the protease from Staphylococcus carnosus on the structural characteristics,
hydrolysis and flavour development of pork myofibrillar protein (MP) and sarcoplasmic …
hydrolysis and flavour development of pork myofibrillar protein (MP) and sarcoplasmic …
Enhancement of fermented sausage quality driven by mixed starter cultures: Elucidating the perspective of flavor profile and microbial communities
S Zheng, C Wang, Y Hu, L Yang, B Xu - Food Research International, 2024 - Elsevier
The metabolic activities of microorganisms play a crucial role in the quality development of
fermented sausage. This study investigated the effect of inoculation with different …
fermented sausage. This study investigated the effect of inoculation with different …
[HTML][HTML] Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented …
Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The
aim of the present work was to evaluate the effect of a high concentration of starter cultures …
aim of the present work was to evaluate the effect of a high concentration of starter cultures …
[HTML][HTML] The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products
J Mao, X Wang, H Chen, Z Zhao, D Liu, Y Zhang, X Nie - Foods, 2024 - mdpi.com
Guizhou sour meat and sour fish, Chaoshan fish sauce, Sichuan sausage and bacon,
Cantonese sausage, Jinhua ham, and Xinjiang air-dried beef are eight representatives of …
Cantonese sausage, Jinhua ham, and Xinjiang air-dried beef are eight representatives of …