Starters are microbial cultures used to promote and conduct the fermentation of meat
products. Bacteria, particularly lactic acid bacteria (LAB) and coagulase-negative …

Starter cultures are defined as selected microbial preparations used to increase the
efficiency of fermentation processes. In the food industry, numerous microbial cultures are …

The traditional dry sausage is highly appreciated in China because of its unique quality
characteristics, but it contains high salt content. Hence, this study aimed to evaluate the …

Fermented sausages are traditional fermented meat products that are popular due to their
unique flavor and high nutritional value. Lipids are an important component and one of the …

The need for high-quality safe products has resulted in the use of starter cultures for the
production of dry-cured sausages. The aim of this work was to evaluate the effect of …

The performance of the Lactobacillus plantarum L125 strain with probiotic potential,
previously isolated from a traditional Greek fermented sausage, was assessed as an adjunct …

Lactic acid bacteria isolated from traditional Dong pork product (Nanx Wudl) were
investigated for their potential as starter cultures for Chinese fermented dry sausages. Based …

The effect of selected starter cultures (Lactobacillus sakei CECT5764+ Staphylococcus
equorum SA25 or L. sakei CECT5764+ S. equorum SA25+ Lactobacillus acidophilus …

Ripened foods of animal origin comprise meat products and dairy products, being
transformed by the wild microbiota which populates the raw materials, generating highly …

The effects of commercial starter cultures on the quality characteristics of fermented fish-chili
paste were investigated. Five batches of fish-chili paste were prepared with different starter …