Microbial enzymatic activities for improved fermented meats
Fermented sausages constitute typical products that have been produced for centuries and
transmitted from generation to generation. The introduction of microbial starters for the …
transmitted from generation to generation. The introduction of microbial starters for the …
Technological advances for enhancing quality and safety of fermented meat products
Highlights•Traditionally fermented meat products and microbial cultures.•Industrial
application of various novel starter cultures for meat fermentation.•Novel technologies for …
application of various novel starter cultures for meat fermentation.•Novel technologies for …
Influence of mixed starters on the degradation of proteins and the formation of peptides with antioxidant activities in dry fermented sausages
D Yu, M Feng, J Sun - Food Control, 2021 - Elsevier
This study aimed to investigate the influence of mixed starters (Lactobacillus plantarum
CD101 and Staphylococcus simulans NJ201) with a high protease activity on the …
CD101 and Staphylococcus simulans NJ201) with a high protease activity on the …
Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian …
I Essid, M Hassouna - Food Control, 2013 - Elsevier
In this study, a selected starter culture of Lactobacillus plantarum and Staphylococcus
xylosus was used for the manufacture of a traditional Tunisian dry fermented sausage …
xylosus was used for the manufacture of a traditional Tunisian dry fermented sausage …
[HTML][HTML] Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón
The substitution of dietary fiber and probiotic strains to reduce fat content of fermented
sausages has been used for the development of innovative and healthier meat products. For …
sausages has been used for the development of innovative and healthier meat products. For …
Effect of oxidized lipids stored under different temperatures on muscle protein oxidation in Sichuan-style sausages during ripening
B Li, YE Xu, J Li, S Niu, C Wang, N Zhang, M Yang… - Meat science, 2019 - Elsevier
This study was conceived to research muscle protein oxidation under the influence of four
different degrees of oxidized lipids during the ripening of Sichuan-style sausages. Lipids …
different degrees of oxidized lipids during the ripening of Sichuan-style sausages. Lipids …
Isolation and characterization of coagulase negative staphylococci with high proteolytic activity from dry fermented sausages as a potential starter culture
H Li, Q Zhu, X Chen, J Zhou, J Wu - Food Research International, 2022 - Elsevier
Chinese traditional fermented meat products in Guizhou province harbor a unique microbial
community owing to particular geographical, environmental, and climatic conditions. In this …
community owing to particular geographical, environmental, and climatic conditions. In this …
[HTML][HTML] Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry …
X Chen, R Mi, B Qi, S Xiong, J Li, C Qu, X Qiao… - Food Science and …, 2021 - Elsevier
The effect of a proteolytic starter culture isolated from Nanx Wudl, on microbiological,
biochemical and organoleptic attributes of dry fermented sausages was investigated during …
biochemical and organoleptic attributes of dry fermented sausages was investigated during …
Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage
R Domínguez, PE Munekata, R Agregán… - LWT-Food Science and …, 2016 - Elsevier
This study assessed the effects of commercial starter cultures on microbial counts,
proteolytic and lipolytic changes of dry-cured foal sausage. Four different batches of foal …
proteolytic and lipolytic changes of dry-cured foal sausage. Four different batches of foal …
Effects of composition and oxidation of proteins on their solubility, aggregation and proteolytic susceptibility during processing of Cantonese sausage
Cantonese sausage proteins were classified into five fractions based on solubility. The alkali-
soluble protein was the major protein component of Cantonese sausage and increased …
soluble protein was the major protein component of Cantonese sausage and increased …