Diversity of microorganisms in global fermented foods and beverages
JP Tamang, K Watanabe, WH Holzapfel - Frontiers in microbiology, 2016 - frontiersin.org
Culturalable and non-culturable microorganisms naturally ferment majority of global
fermented foods and beverages. Traditional food fermentation represents an extremely …
fermented foods and beverages. Traditional food fermentation represents an extremely …
The relationship between flavor formation, lipid metabolism, and microorganisms in fermented fish products
L Feng, N Tang, R Liu, M Gong, Z Wang, Y Guo… - Food & Function, 2021 - pubs.rsc.org
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 …
process of fish is accompanied by the formation of flavor substances through a complex …
[HTML][HTML] Selection of native bacterial starter culture in the production of fermented meat sausages: Application potential, safety aspects, and emerging technologies
CE dos Santos Cruxen, GD Funck, L Haubert… - Food Research …, 2019 - Elsevier
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 …
each region is highly desirable and can be obtained by using native starter cultures that …
The use of starter cultures in traditional meat products
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 …
products. In order to achieve objectives related to meat products' quality and safety …
Scientific opinion on risk based control of biogenic amine formation in fermented foods
EFSA Panel on Biological Hazards (BIOHAZ) - Efsa Journal, 2011 - Wiley Online Library
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 …
using data from the scientific literature, as well as from European Union‐related surveys …
Interaction between protease from Staphylococcus epidermidis and pork myofibrillar protein: Flavor and molecular simulation
H Wang, J Xu, Q Liu, Q Chen, F Sun, B Kong - Food chemistry, 2022 - Elsevier
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 …
the hydrolysis and flavor development in pork myofibrillar protein (MP). The surface …
Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods
S Heo, JH Lee, DW Jeong - Food science and biotechnology, 2020 - Springer
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 …
As such, the industry is aware of the importance of safety assessments of starters used in the …
Microbial ecosystems of traditional fermented meat products: The importance of indigenous starters
R Talon, S Leroy, I Lebert - Meat Science, 2007 - Elsevier
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 …
fermented European sausages. The environments of processing units were colonised at …
Bioprospection of Metschnikowia sp. isolates as biocontrol agents against postharvest fungal decays on lemons with their potential modes of action
S Oztekin, F Karbancioglu-Guler - Postharvest Biology and Technology, 2021 - Elsevier
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 …
yeast cultures of Metschnikowia sp. belonging to 6 different species were identified with …
Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages
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 …
evaluated the effect of salt reduction from 6% to 3% in two Portuguese traditional blood dry …