The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety,
functionality, sensory, and nutritional properties. The latter includes the presence of …

Microbial food cultures have directly or indirectly come under various regulatory frameworks
in the course of the last decades. Several of those regulatory frameworks put emphasis on …

Meat products constitute one of the most important groups of traditional foods. Thanks to the
unique and favorable organoleptic characteristics, and high quality, they are willingly …

Starter cultures could play an essential role in the manufacture of traditional cured meat
products. In order to achieve objectives related to meat products' quality and safety …

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 …

Fermented foods were likely to have been the first among all types of processed foods
consumed by human beings. The role that fermented food plays is not only related to the …

In this study, the biodiversity of Coagulase-Negative Staphylococci (CNS) strains isolated in
France from cheese related samples (227 isolates) and dry sausage related samples (204 …

Most European fermented dry sausages still follow the traditional procedures in which
fermentation and ripening depend on the activities of heterogeneous microbial communities …

European fermented meat products are prepared according to a wide variety of different
recipes and processing conditions, which can influence their fermentative microbiota …

A Lactococcus lactis subsp. lactis strain (L. lactis 69) capable to produce a heat-stable
bacteriocin was isolated from charqui, a Brazilian fermented, salted and sun-dried meat …