Several chemical changes occur during the ripening of dry-fermented sausages that
determine the flavor and odor of the end product. The phenomena that take place during …

There is an increasing knowledge and understanding of the role played by moulds in food
spoilage. Especially the discovery of mycotoxin production in foods has highlighted the …

From the time when primitive man began to cultivate crops and store food, spoilage fungi
have demanded their tithe. Fuzzes, powders and slimes of white or black, green, orange, red …

The aims of this study were to characterize the population of Micrococcaceae in different
types of fermented sausages of Southern Italy and to determine the technological properties …

The use of moulds as a seasoning for sausage can have both desirable and undesirable
consequences. The desirable consequences are the creation of a successful product that …

Highlights•Traditionally fermented meat products and microbial cultures.•Industrial
application of various novel starter cultures for meat fermentation.•Novel technologies for …

The use of moulds on sausage surfaces can lead to both desirable and undesirable effects.
The pursued effects are mainly related to successful production or consumer appeal. The …

Thriving in, or at least tolerant of, elevated temperatures and reduced water activities, many
species of Aspergillus and its teleomorphs are the epitome of spoilage fungi. There are few …

The effect of inoculation of the “salchichón”(dry fermented sausage) surface with an
atoxygenic, proteolytic and lipolytic strain of Penicillium aurantiogriseum and/or the addition …

The superficial antifungal activity of oregano essential oil (OEO) in Spanish fermented dry-
cured sausages (“salchichón”), and its effects on lipolysis, proteolysis and sensory …