Fermented food products, particularly traditional Chinese fermented food, such as douchi
(fermented black bean), doujiang (soybean paste), Jinhua ham (dried-cured ham) and yulu …

The objective of this study was to explore the correlation between bacterial communities and
volatile compounds in traditional dry sausages from different regions in Northeast China …

Spanish-type chorizo is a fermented meat product that is highly appreciated by consumers.
The physicochemical properties (pH, water activity (aw), total acidity (TA), and …

The fermentation process is a crucial stage in the production of salami-type sausages.
However, the traditional (“warm”) method does not yield optimal results. Hence, this study …

Food-fermenting lactic acid bacteria are generally considered to be non-toxic and non-
pathogenic (Chapters 7–16, in this book). Some species of lactic acid bacteria, however, can …

“Pirot 'ironed'sausage “(Pis) is a traditional, fermented sausage, made from different types of
meat (beef and chevon), without additives or starter cultures. The physical–chemical …

Ventricina del Vastese is a traditional dry fermented sausage from Central Italy not yet
characterized for the occurrence, identity and safety of coagulase-negative staphylococci …

Spontaneously fermented wild boar and deer meat sausages produced in Croatia were
physicochemically and microbiologically investigated at different time points of their …

Different samples of three products including Bikalga and Soumbala from Burkina Faso
(West Africa) and Ntoba Mbodi from Congo-Brazzaville (Central Africa) were evaluated. The …

This book presents recent developments on the health and safety of fermented meat
products. It discusses health aspects of select topics in fermented meat microbiology …