Application of natural preservatives for meat and meat products against food-borne pathogens and spoilage bacteria: A review
Meat and meat products are excellent sources of nutrients for humans; however, they also
provide a favorable environment for microbial growth. To prevent the microbiological …
provide a favorable environment for microbial growth. To prevent the microbiological …
Current state of purification, isolation and analysis of bacteriocins produced by lactic acid bacteria
V Kaškonienė, M Stankevičius… - Applied Microbiology …, 2017 - Springer
The scientific interest for the search of natural means of microbial inhibitors has not faded for
several years. A search of natural antibiotics, so-called bacteriocins which are produced by …
several years. A search of natural antibiotics, so-called bacteriocins which are produced by …
Bread sourdough lactic acid bacteria—technological, antimicrobial, toxin-degrading, immune system-, and faecal microbiota-modelling biological agents for the …
This review intends to highlight the fact that bread sourdough is a very promising source of
technological, antimicrobial, toxin-degrading, immune system-, and faecal microbiota …
technological, antimicrobial, toxin-degrading, immune system-, and faecal microbiota …
Production of cultured fat with peanut wire-drawing protein scaffold and quality evaluation based on texture and volatile compounds analysis
WJ Song, PP Liu, YY Zheng, ZQ Meng, HZ Zhu… - Food Research …, 2022 - Elsevier
Cultured meat is an emergent technology that cultivates cells in three-dimensional scaffolds
to generate tissue for consumption. Fat makes an important contribution to the flavor and …
to generate tissue for consumption. Fat makes an important contribution to the flavor and …
The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork …
E Bartkiene, V Bartkevics, E Mozuriene… - Food Control, 2017 - Elsevier
The influence of surface treatment with lactic acid bacteria (LAB), previously cultivated in an
alternative substrate, on the formation of polycyclic aromatic hydrocarbons (PAHs) and …
alternative substrate, on the formation of polycyclic aromatic hydrocarbons (PAHs) and …
Effects of marinades prepared from food industry by-products on quality and biosafety parameters of lamb meat
This study aimed to develop marinade formulas based on by-products from the dairy, berry,
and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and …
and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and …
Moderate fermentation contributes to the formation of typical aroma and good organoleptic properties: A study based on different brands of Chouguiyu
Z Yang, R Wu, X Wei, Z Zhang, W Wang, A Liu, J Yang… - Lwt, 2021 - Elsevier
Little is known about the relationship between the chemical and microbial properties of
Chouguiyu, a traditional Chinese fermented fish with unique aroma and plentiful taste …
Chouguiyu, a traditional Chinese fermented fish with unique aroma and plentiful taste …
Determination of the volatiles in fermented bamboo shoots by head space–solid-phase micro extraction (HS-SPME) with gas chromatography–olfactory–mass …
R Guo, F Yu, C Wang, H Jiang, L Yu, M Zhao… - Analytical …, 2020 - Taylor & Francis
Suansun is a sour Chinese traditional fermented bamboo shoot product popular in Central
and South Asia due to its unique flavor. The volatile compounds and their odor-activities in …
and South Asia due to its unique flavor. The volatile compounds and their odor-activities in …
The impact of solid-state fermentation on bee pollen phenolic compounds and radical scavenging capacity
V Kaškonienė, A Katilevičiūtė, P Kaškonas, A Maruška - Chemical Papers, 2018 - Springer
The aim of this study was to perform solid-state fermentation of bee collected pollen by lactic
acid bacteria and evaluate the impact of fermentation to total phenolic compounds content …
acid bacteria and evaluate the impact of fermentation to total phenolic compounds content …
The safety, technological, nutritional, and sensory challenges associated with lacto-fermentation of meat and meat products by using pure lactic acid bacteria strains …
Lactic acid bacteria (LAB) are the most popular microbial cultures used in the preparation of
fermented foods (Bintsis, 2018). Due to their wide range of antimicrobial activity, LAB have …
fermented foods (Bintsis, 2018). Due to their wide range of antimicrobial activity, LAB have …