Lactic acid bacteria (LAB) have long been used as starter cultures in the production of
fermented dry sausages and other meat-derived commodities. These cultures are generally …

Culture independent methods first appeared in the food microbiology field at the end of the
90s and since then they have been applied extensively. These methods do not rely on …

The microbial spoilage of beef was monitored during storage at 5° C under three different
conditions of modified-atmosphere packaging (MAP):(i) air (MAP1),(ii) 60% O2 and 40 …

Abstract Background This paper presents PyElph, a software tool which automatically
extracts data from gel images, computes the molecular weights of the analyzed molecules or …

Lactobacilli have played a crucial role in the production of fermented products for millennia.
Their probiotic effects have recently been studied and used in new products. Isolated cases …

Lactic acid bacteria (LAB) are regarded the most important bacteria concerning food
fermentation, pharmaceutical and special dietary applications. The most commonly used …

In the last two decades major changes have occurred in how microbial ecologists study
microbial communities. Limitations associated with traditional culture-based methods have …

The microbial community composition and chemical characteristics of a Brazilian milk kefir
sample produced during its manufacturing and refrigerated storage were investigated by …

In this study, the microbial ecology of three naturally fermented sausages produced in
northeast Italy was studied by culture-dependent and-independent methods. By plating …

Highlights•Preservatives ensure food quality and safety.•Consumers alert about chemical
preservatives.•Merit of various natural preservatives in fresh sausages was discussed.• …