167 related articles for article (PubMed ID: 31289643)
21. 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]
22. Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage.
Kargozari M; Moini S; Akhondzadeh Basti A; Emam-Djomeh Z; Gandomi H; Revilla Martin I; Ghasemlou M; Carbonell-Barrachina AA
Meat Sci; 2014 May; 97(1):104-14. PubMed ID: 24553492
[TBL] [Abstract][Full Text] [Related]
23. Effectiveness of a Lactobacillus sakei starter culture in the reduction of biogenic amine accumulation as a function of the raw material quality.
Bover-Cid S; Izquierdo-Pulido M; Vidal-Carou MC
J Food Prot; 2001 Mar; 64(3):367-73. PubMed ID: 11252481
[TBL] [Abstract][Full Text] [Related]
24. Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages.
Marcos B; Aymerich T; Dolors Guardia M; Garriga M
Meat Sci; 2007 May; 76(1):46-53. PubMed ID: 22064190
[TBL] [Abstract][Full Text] [Related]
25. Effects of starter culture inoculation on microbial community diversity and food safety of Chinese Cantonese sausages by high-throughput sequencing.
Wang X; Zhang Y; Sun J; Pan P; Liu Y; Tian T
J Food Sci Technol; 2021 Mar; 58(3):931-939. PubMed ID: 33678876
[TBL] [Abstract][Full Text] [Related]
26. 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]
27. Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures.
Villani F; Casaburi A; Pennacchia C; Filosa L; Russo F; Ercolini D
Appl Environ Microbiol; 2007 Sep; 73(17):5453-63. PubMed ID: 17616625
[TBL] [Abstract][Full Text] [Related]
28. Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage.
Chen X; Li J; Zhou T; Li J; Yang J; Chen W; Xiong YL
Meat Sci; 2016 Nov; 121():302-309. PubMed ID: 27395823
[TBL] [Abstract][Full Text] [Related]
29. 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]
30. Identification and Quantitation of Hydroxy Fatty Acids in Fermented Sausage Samples.
Liang N; Tang K; Curtis JM; Gänzle MG
J Agric Food Chem; 2020 Aug; 68(32):8648-8657. PubMed ID: 32672946
[TBL] [Abstract][Full Text] [Related]
31. Functional Characteristics of
Liu Y; Wan Z; Yohannes KW; Yu Q; Yang Z; Li H; Liu J; Wang J
Front Microbiol; 2020; 11():611260. PubMed ID: 33488553
[TBL] [Abstract][Full Text] [Related]
32. Starter cultures and high-pressure processing to improve the hygiene and safety of slightly fermented sausages.
Garriga M; Marcos B; Martin B; Veciana-Nogués MT; Bover-Cid S; Hugas M; Aymerich T
J Food Prot; 2005 Nov; 68(11):2341-8. PubMed ID: 16300071
[TBL] [Abstract][Full Text] [Related]
33. Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of
Hu P; Ali U; Aziz T; Wang L; Zhao J; Nabi G; Sameeh MY; Yu Y; Zhu Y
Front Microbiol; 2023; 14():1156413. PubMed ID: 36970674
[TBL] [Abstract][Full Text] [Related]
34. Degradation of PCBs in dry fermented sausages during drying/ripening.
Lušnic Polak M; Zlatić E; Demšar L; Žlender B; Polak T
Food Chem; 2016 Dec; 213():246-250. PubMed ID: 27451178
[TBL] [Abstract][Full Text] [Related]
35. Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages.
Shao X; Wang H; Song X; Xu N; Sun J; Xu X
Food Chem X; 2024 Mar; 21():101225. PubMed ID: 38389578
[TBL] [Abstract][Full Text] [Related]
36. Assertiveness of Lactobacillus sakei and Lactobacillus curvatus in a fermented sausage model.
Janßen D; Eisenbach L; Ehrmann MA; Vogel RF
Int J Food Microbiol; 2018 Nov; 285():188-197. PubMed ID: 29728282
[TBL] [Abstract][Full Text] [Related]
37. Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of "Naples type" salami.
Mauriello G; Casaburi A; Villani F
J Appl Microbiol; 2002; 92(3):482-90. PubMed ID: 11872124
[TBL] [Abstract][Full Text] [Related]
38. Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina).
Palavecino Prpich NZ; Castro MP; Cayré ME; Garro OA; Vignolo GM
Int J Food Sci; 2015; 2015():931970. PubMed ID: 26955636
[TBL] [Abstract][Full Text] [Related]
39. Contribution of the microbial and meat endogenous enzymes to the free amino acid and amine contents of dry fermented sausages.
Hierro E; de La Hoz L; Ordóñez JA
J Agric Food Chem; 1999 Mar; 47(3):1156-61. PubMed ID: 10552431
[TBL] [Abstract][Full Text] [Related]
40. Effect of starter culture on microbiological, physiochemical and nutrition quality of Xiangxi sausage.
Du S; Cheng H; Ma JK; Li ZJ; Wang CH; Wang YL
J Food Sci Technol; 2019 Feb; 56(2):811-823. PubMed ID: 30906039
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]