The spoilage of raw meat is mainly due to undesired microbial development in meat during
storage. The type of bacteria and their loads depend on the initial meat contamination and …

Lactic acid bacteria (LAB) have long been used as starter cultures in the production of
fermented dry sausages and other meat-derived commodities. These cultures are generally …

Fermentation microbiota is specific microorganisms that generate different types of
metabolites in many productions. In traditional solid-state fermentation, the structural …

Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts,
Second Edition extends and restructures its scope and content to include important …

Culture independent methods first appeared in the food microbiology field at the end of the
90s and since then they have been applied extensively. These methods do not rely on …

The Ghanaian cocoa bean heap fermentation process was studied through a multiphasic
approach, encompassing both microbiological and metabolite target analyses. A culture …

The magnificent Himalayan Mountains, the highest in the world and home to the famed
Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr …

Actual healthy trends produce changes in the sensory characteristics of dry fermented
sausages therefore, new strategies are needed to enhance their aroma. In particular, a …

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 …

In Italy, fermented sausages (called “salami”) are consumed in large quantities. Salami
samples from a local meat factory in the area of Torino were analyzed at 0, 3, 7, 30 and 45 …