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

The development of standardized and safe food products with the typical characteristics of
each region is highly desirable and can be obtained by using native starter cultures that …

Microbiology is important to food safety, production, processing, preservation, and storage.
Microbes such as bacteria, molds, and yeasts are employed for the foods production and …

Highlights•Traditionally fermented meat products and microbial cultures.•Industrial
application of various novel starter cultures for meat fermentation.•Novel technologies for …

Dry-cured meats products are consumed in various regions of the world and, consumers are
increasingly demanding better quality and safety of these products. Some fungal species …

This Ph. D. study presents an experimental investigation on the effect of binary, ternary and
quartet combinations of fly ash (FA), silica fume (SF), ground granulated blast furnace slag …

Penicillium nordicum is well known for its ability to produce high amounts of ochratoxin A
(OTA) in cured meat-derived products. On the other hand, Aspergillus westerdijkiae, one of …

The surface mycobiota of three types of Slovenian dry-cured meat products were isolated
from a total of 75 items of product that were sampled periodically during the drying/ripening …

The objective of this study was to explore the microbial diversity, volatile flavor substances,
and their potential correlations in inner and surface Chinese Qingcheng Mountain traditional …

Raw ham is a dried and matured product traditionally made from pork leg, but other animals,
such as sheep, can be used. The natural presence of bacteria and fungi in this product …