121 related articles for article (PubMed ID: 32220814)
21. Zooming Into the Microbiota of Home-Made and Industrial Kefir Produced in Greece Using Classical Microbiological and Amplicon-Based Metagenomics Analyses.
Kazou M; Grafakou A; Tsakalidou E; Georgalaki M
Front Microbiol; 2021; 12():621069. PubMed ID: 33584624
[TBL] [Abstract][Full Text] [Related]
22. Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage "salchichón".
Andrade MA; Córdoba JJ; Casado EM; Córdoba MG; Rodríguez M
Meat Sci; 2010 Jun; 85(2):256-64. PubMed ID: 20374895
[TBL] [Abstract][Full Text] [Related]
23. Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life.
Raimondi S; Nappi MR; Sirangelo TM; Leonardi A; Amaretti A; Ulrici A; Magnani R; Montanari C; Tabanelli G; Gardini F; Rossi M
Int J Food Microbiol; 2018 Sep; 280():78-86. PubMed ID: 29783046
[TBL] [Abstract][Full Text] [Related]
24. Microbial, chemico-physical and volatile aromatic compounds characterization of Pitina PGI, a peculiar sausage-like product of North East Italy.
Iacumin L; Osualdini M; Bovolenta S; Boscolo D; Chiesa L; Panseri S; Comi G
Meat Sci; 2020 May; 163():108081. PubMed ID: 32062526
[TBL] [Abstract][Full Text] [Related]
25. Microbiota and Chemical Compounds in Fermented
Shu BO; Ying J; Wang T; Xia M; Zhao W; You L
Pol J Microbiol; 2019; 68(1):83-92. PubMed ID: 31050256
[TBL] [Abstract][Full Text] [Related]
26. 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]
27. Biodiversity of yeast mycobiota in "sucuk," a traditional Turkish fermented dry sausage: phenotypic and genotypic identification, functional and technological properties.
Ozturk I; Sagdic O
J Food Sci; 2014 Nov; 79(11):M2315-22. PubMed ID: 25273925
[TBL] [Abstract][Full Text] [Related]
28. Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation.
Carpino S; Randazzo CL; Pino A; Russo N; Rapisarda T; Belvedere G; Caggia C
Food Microbiol; 2017 Feb; 61():126-135. PubMed ID: 27697162
[TBL] [Abstract][Full Text] [Related]
29. Physicochemical, sensory and microbiological characterization of Asturian Chorizo, a traditional fermented sausage manufactured in Northern Spain.
Prado N; Sampayo M; González P; Lombó F; Díaz J
Meat Sci; 2019 Oct; 156():118-124. PubMed ID: 31154204
[TBL] [Abstract][Full Text] [Related]
30. Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation.
Liang H; He Z; Wang X; Song G; Chen H; Lin X; Ji C; Li S
Food Microbiol; 2020 Oct; 91():103537. PubMed ID: 32539973
[TBL] [Abstract][Full Text] [Related]
31. Large microbiota survey reveals how the microbial ecology of cooked ham is shaped by different processing steps.
Zagdoun M; Coeuret G; N'Dione M; Champomier-Vergès MC; Chaillou S
Food Microbiol; 2020 Oct; 91():103547. PubMed ID: 32539984
[TBL] [Abstract][Full Text] [Related]
32. The influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry-cured "lacón".
Purriños L; Carballo J; Lorenzo JM
Meat Sci; 2013 Feb; 93(2):344-50. PubMed ID: 23102730
[TBL] [Abstract][Full Text] [Related]
33. Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains.
Cano-García L; Rivera-Jiménez S; Belloch C; Flores M
Food Chem; 2014 May; 151():364-73. PubMed ID: 24423545
[TBL] [Abstract][Full Text] [Related]
34. Evaluation of fermentation, drying, and/or high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and Genoa salami.
Porto-Fett AC; Call JE; Shoyer BE; Hill DE; Pshebniski C; Cocoma GJ; Luchansky JB
Int J Food Microbiol; 2010 May; 140(1):61-75. PubMed ID: 20207436
[TBL] [Abstract][Full Text] [Related]
35. Composition and Origin of the Fermentation Microbiota of Mahewu, a Zimbabwean Fermented Cereal Beverage.
Pswarayi F; Gänzle MG
Appl Environ Microbiol; 2019 Jun; 85(11):. PubMed ID: 30902861
[TBL] [Abstract][Full Text] [Related]
36. Fungal community succession and volatile compound dynamics in Harbin dry sausage during fermentation.
Wen R; Li XA; Han G; Chen Q; Kong B
Food Microbiol; 2021 Oct; 99():103764. PubMed ID: 34119122
[TBL] [Abstract][Full Text] [Related]
37. Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages.
Cano-García L; Belloch C; Flores M
Meat Sci; 2014 Apr; 96(4):1469-77. PubMed ID: 24423452
[TBL] [Abstract][Full Text] [Related]
38. Yeast strains as potential aroma enhancers in dry fermented sausages.
Flores M; Corral S; Cano-García L; Salvador A; Belloch C
Int J Food Microbiol; 2015 Nov; 212():16-24. PubMed ID: 25765533
[TBL] [Abstract][Full Text] [Related]
39. Relationships between bacterial community and metabolites of sour meat at different temperature during the fermentation.
Lv J; Yang Z; Xu W; Li S; Liang H; Ji C; Yu C; Zhu B; Lin X
Int J Food Microbiol; 2019 Oct; 307():108286. PubMed ID: 31400632
[TBL] [Abstract][Full Text] [Related]
40. Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry.
Olivares A; Navarro JL; Flores M
Food Sci Technol Int; 2015 Mar; 21(2):110-23. PubMed ID: 24334376
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
