Culturalable and non-culturable microorganisms naturally ferment majority of global
fermented foods and beverages. Traditional food fermentation represents an extremely …

Traditional fermented fish products are favored due to their unique flavors. The fermentation
process of fish is accompanied by the formation of flavor substances through a complex …

The development of standardized and safe food products with the typical characteristics of
each region is highly desirable and can be obtained by using native starter cultures that …

Starter cultures could play an essential role in the manufacture of traditional cured meat
products. In order to achieve objectives related to meat products' quality and safety …

A qualitative risk assessment of biogenic amines (BA) in fermented foods was conducted,
using data from the scientific literature, as well as from European Union‐related surveys …

This study investigated the influence of a protease from Staphylococcus (S.) epidermidis on
the hydrolysis and flavor development in pork myofibrillar protein (MP). The surface …

Food safety is of significant concern to consumers and is a major issue for the food industry.
As such, the industry is aware of the importance of safety assessments of starters used in the …

This paper reviews the diversity of microbiota, both in the environment and in traditional
fermented European sausages. The environments of processing units were colonised at …

In this study, various fruit were employed as biocontrol yeast reservoirs, and eleven distinct
yeast cultures of Metschnikowia sp. belonging to 6 different species were identified with …

Meat industry needs to reduce salt in their products due to health issues. The present study
evaluated the effect of salt reduction from 6% to 3% in two Portuguese traditional blood dry …