219 related articles for article (PubMed ID: 21177044)
1. Evaluation of different starter cultures (Staphylococci plus Lactic Acid Bacteria) in semi-ripened Salami stuffed in swine gut.
Bedia M; Méndez L; Bañón S
Meat Sci; 2011 Apr; 87(4):381-6. PubMed ID: 21177044
[TBL] [Abstract][Full Text] [Related]
2. Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus.
Janssens M; Myter N; De Vuyst L; Leroy F
Food Microbiol; 2012 Apr; 29(2):167-77. PubMed ID: 22202870
[TBL] [Abstract][Full Text] [Related]
3. Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products.
Vermeiren L; Devlieghere F; Debevere J
Int J Food Microbiol; 2004 Nov; 96(2):149-64. PubMed ID: 15364469
[TBL] [Abstract][Full Text] [Related]
4. The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages.
Ravyts F; Steen L; Goemaere O; Paelinck H; De Vuyst L; Leroy F
Food Microbiol; 2010 Oct; 27(7):945-54. PubMed ID: 20688237
[TBL] [Abstract][Full Text] [Related]
5. Effects of Lactobacillus plantarum and Staphylococcus xylosus on the quality characteristics of dry fermented sausage "sucuk".
Kaban G; Kaya M
J Food Sci; 2009; 74(1):S58-63. PubMed ID: 19200122
[TBL] [Abstract][Full Text] [Related]
6. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits.
Casaburi A; Di Monaco R; Cavella S; Toldrá F; Ercolini D; Villani F
Food Microbiol; 2008 Apr; 25(2):335-47. PubMed ID: 18206776
[TBL] [Abstract][Full Text] [Related]
7. Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites.
Cardinali F; Milanović V; Osimani A; Aquilanti L; Taccari M; Garofalo C; Polverigiani S; Clementi F; Franciosi E; Tuohy K; Mercuri ML; Altissimi MS; Haouet MN
Int J Food Microbiol; 2018 Aug; 278():61-72. PubMed ID: 29702317
[TBL] [Abstract][Full Text] [Related]
8. Monitoring of staphylococcal starters in two French processing plants manufacturing dry fermented sausages.
Corbiere Morot-Bizot S; Leroy S; Talon R
J Appl Microbiol; 2007 Jan; 102(1):238-44. PubMed ID: 17184340
[TBL] [Abstract][Full Text] [Related]
9. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
Talon R; Leroy S; Lebert I; Giammarinaro P; Chacornac JP; Latorre-Moratalla M; Vidal-Carou C; Zanardi E; Conter M; Lebecque A
Int J Food Microbiol; 2008 Aug; 126(1-2):227-34. PubMed ID: 18573561
[TBL] [Abstract][Full Text] [Related]
10. Growth characteristics of meat starter cultures.
Coventry J; Hickey MW
Meat Sci; 1991; 30(1):41-8. PubMed ID: 22061650
[TBL] [Abstract][Full Text] [Related]
11. Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters.
Rocchetti G; Rebecchi A; Dallolio M; Braceschi G; Domínguez R; Dallolio G; Trevisan M; Lorenzo JM; Lucini L
Meat Sci; 2021 Oct; 180():108584. PubMed ID: 34087663
[TBL] [Abstract][Full Text] [Related]
12. Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up.
Stavropoulou DA; De Maere H; Berardo A; Janssens B; Filippou P; De Vuyst L; De Smet S; Leroy F
Int J Food Microbiol; 2018 Jun; 274():60-66. PubMed ID: 29550159
[TBL] [Abstract][Full Text] [Related]
13. Identification of lactic acid bacteria and Gram-positive catalase-positive cocci isolated from naturally fermented sausage (sucuk).
Kaban G; Kaya M
J Food Sci; 2008 Oct; 73(8):M385-8. PubMed ID: 19019118
[TBL] [Abstract][Full Text] [Related]
14. Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages.
Cenci-Goga BT; Rossitto PV; Sechi P; Parmegiani S; Cambiotti V; Cullor JS
Meat Sci; 2012 Mar; 90(3):599-606. PubMed ID: 22032919
[TBL] [Abstract][Full Text] [Related]
15. Method for reliable isolation of Lactobacillus sakei strains originating from Tunisian seafood and meat products.
Najjari A; Ouzari H; Boudabous A; Zagorec M
Int J Food Microbiol; 2008 Feb; 121(3):342-51. PubMed ID: 18155310
[TBL] [Abstract][Full Text] [Related]
16. Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I.
Minervini F; De Angelis M; Di Cagno R; Pinto D; Siragusa S; Rizzello CG; Gobbetti M
Food Microbiol; 2010 Oct; 27(7):897-908. PubMed ID: 20688231
[TBL] [Abstract][Full Text] [Related]
17. Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages.
Klingberg TD; Axelsson L; Naterstad K; Elsser D; Budde BB
Int J Food Microbiol; 2005 Dec; 105(3):419-31. PubMed ID: 16076509
[TBL] [Abstract][Full Text] [Related]
18. Evaluation of lactic acid bacteria for sourdough fermentation of amaranth.
Sterr Y; Weiss A; Schmidt H
Int J Food Microbiol; 2009 Nov; 136(1):75-82. PubMed ID: 19783060
[TBL] [Abstract][Full Text] [Related]
19. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.
Panagou EZ; Schillinger U; Franz CM; Nychas GJ
Food Microbiol; 2008 Apr; 25(2):348-58. PubMed ID: 18206777
[TBL] [Abstract][Full Text] [Related]
20. Comparison of different IlvE aminotransferases in Lactobacillus sakei and investigation of their contribution to aroma formation from branched chain amino acids.
Freiding S; Ehrmann MA; Vogel RF
Food Microbiol; 2012 Apr; 29(2):205-14. PubMed ID: 22202874
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
