[HTML][HTML] Replacement of nitrates and nitrites in meat-derived foods through the utilization of coagulase-negative staphylococci: A review
L Premi, G Rocchetti, L Lucini, L Morelli… - Current Research in …, 2024 - Elsevier
Nitrates and nitrites, which are synthetic additives, are traditionally used as curing agents in
meat-based products. These synthetic additives are employed in the preparation of …
meat-based products. These synthetic additives are employed in the preparation of …
Meat fermentation at a crossroads: where the age-old interplay of human, animal, and microbial diversity and contemporary markets meet
F Leroy, C Charmpi, L De Vuyst - FEMS Microbiology Reviews, 2023 - academic.oup.com
Despite being part of the now often unfavourably perceived category of processed meats,
fermented meats remain of substantial nutritional, economic, and cultural importance in …
fermented meats remain of substantial nutritional, economic, and cultural importance in …
Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3
J Wang, J Hou, X Zhang, J Hu, Z Yu, Y Zhu - Foods, 2022 - mdpi.com
This research aims to investigate the effects of Staphylococcus xylosus YCC3 (Sx YCC3)
and Lactobacillus plantarum MSZ2 (Lp MSZ2) on lipid hydrolysis and oxidation, the bacterial …
and Lactobacillus plantarum MSZ2 (Lp MSZ2) on lipid hydrolysis and oxidation, the bacterial …
Characterization of the microbial community composition in Italian Cinta Senese sausages dry-fermented with natural extracts as alternatives to sodium nitrite
Nitrite is widely used in meat products as a multifunctional additive, combining flavour and
colour properties with antioxidant and antimicrobial effects. However, nitrite may form …
colour properties with antioxidant and antimicrobial effects. However, nitrite may form …
Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing
L Belleggia, V Milanović, I Ferrocino, L Cocolin… - Meat science, 2020 - Elsevier
Ciauscolo is a fermented sausage with the Protected Geographical Indication (PGI) status.
To disclose the microbial ecology of a model Ciauscolo salami manufacture during its …
To disclose the microbial ecology of a model Ciauscolo salami manufacture during its …
Evaluation the potential of lactic acid bacteria isolates from traditional beef jerky as starter cultures and their effects on flavor formation during fermentation
R Wen, F Sun, Y Wang, Q Chen, B Kong - Lwt, 2021 - Elsevier
The effects of the inoculation with autochthonous lactic acid bacteria (LAB) strains
(Lactobacillus sakei BL6, Pediococcus acidilactici BP2, and Lactobacillus fermentum BL11) …
(Lactobacillus sakei BL6, Pediococcus acidilactici BP2, and Lactobacillus fermentum BL11) …
Mediterranean spontaneously fermented sausages: Spotlight on microbiological and quality features to exploit their bacterial biodiversity
F Barbieri, G Tabanelli, C Montanari, N Dall'Osso… - Foods, 2021 - mdpi.com
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 …
represent a reservoir of microbial biodiversity and can be an important source of new …
Combination of Flos Sophorae and chili pepper as a nitrite alternative improves the antioxidant, microbial communities and quality traits in Chinese sausages
R Tang, J Peng, L Chen, D Liu, W Wang… - Food Research …, 2021 - Elsevier
The main issue remains finding a nitrite alternative able to provide its multiple functions. Flos
Sophorae exerts antioxidant and prebiotic actions, chili pepper has potent coloring capacity …
Sophorae exerts antioxidant and prebiotic actions, chili pepper has potent coloring capacity …
Physicochemical, sensory and microbiological characterization of Asturian Chorizo, a traditional fermented sausage manufactured in Northern Spain
Industrial standardization of fermented meat products requires starter culturesto avoid
random variations in the initial microbiota of food matrix. This allows to homogenize …
random variations in the initial microbiota of food matrix. This allows to homogenize …
Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds
L Belleggia, I Ferrocino, A Reale, F Boscaino… - Food Research …, 2020 - Elsevier
Among typical Portuguese sausages, the cacholeira blood sausage undoubtedly represents
one of the most popular preparations. To the authors' knowledge, a lack of information on …
one of the most popular preparations. To the authors' knowledge, a lack of information on …