These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
2. 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]
3. Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages. Iacumin L; Chiesa L; Boscolo D; Manzano M; Cantoni C; Orlic S; Comi G Food Microbiol; 2009 Feb; 26(1):65-70. PubMed ID: 19028307 [TBL] [Abstract][Full Text] [Related]
4. Effects of starter cultures on the formation of flavour compounds in dry sausage. Berdagué JL; Monteil P; Montel MC; Talon R Meat Sci; 1993; 35(3):275-87. PubMed ID: 22061221 [TBL] [Abstract][Full Text] [Related]
5. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update. Ammor MS; Mayo B Meat Sci; 2007 May; 76(1):138-46. PubMed ID: 22064200 [TBL] [Abstract][Full Text] [Related]
7. Proteolytic Mrkonjic Fuka M; Kos I; Maksimovic AZ; Bacic M; Tanuwidjaja I Food Technol Biotechnol; 2021 Mar; 59(1):63-73. PubMed ID: 34084081 [TBL] [Abstract][Full Text] [Related]
8. 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]
9. Enterococcus faecium: a promising protective culture to control growth of ochratoxigenic moulds and mycotoxin production in dry-fermented sausages. Álvarez M; Rodríguez A; Peromingo B; Núñez F; Rodríguez M Mycotoxin Res; 2020 May; 36(2):137-145. PubMed ID: 31712978 [TBL] [Abstract][Full Text] [Related]
10. Effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk. Gençcelep H; Kaban G; Kaya M Meat Sci; 2007 Nov; 77(3):424-30. PubMed ID: 22061796 [TBL] [Abstract][Full Text] [Related]
11. Functional meat starter cultures for improved sausage fermentation. Leroy F; Verluyten J; De Vuyst L Int J Food Microbiol; 2006 Feb; 106(3):270-85. PubMed ID: 16213053 [TBL] [Abstract][Full Text] [Related]
12. Use of starter cultures of dairy origin in the production of Salame nostrano, an Italian dry-cured sausage. Cenci-Goga BT; Ranucci D; Miraglia D; Cioffi A Meat Sci; 2008 Apr; 78(4):381-90. PubMed ID: 22062456 [TBL] [Abstract][Full Text] [Related]
14. Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures. Casaburi A; Aristoy MC; Cavella S; Di Monaco R; Ercolini D; Toldrá F; Villani F Meat Sci; 2007 Jun; 76(2):295-307. PubMed ID: 22064299 [TBL] [Abstract][Full Text] [Related]
15. Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy. Mauriello G; Casaburi A; Blaiotta G; Villani F Meat Sci; 2004 May; 67(1):149-58. PubMed ID: 22061128 [TBL] [Abstract][Full Text] [Related]
16. The effects of sodium lactate and starter cultures on pH, lactic acid bacteria, Listeria monocytogenes and Salmonella spp. levels in pure chicken dry fermented sausage. Deumier F; Collignan A Meat Sci; 2003 Nov; 65(3):1165-74. PubMed ID: 22063699 [TBL] [Abstract][Full Text] [Related]