The microflora of different types of fermented sausages has been defined by isolation and
biochemical identification of the microorganisms commonly found in these products. It is …

Staphylococcus xylosus belongs to the vast group of coagulase-negative staphylococci. It is
frequently isolated from meat products, either fermented or salted and dried, and is …

For centuries, people around the world have used fermentation to preserve and enhance the
flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive …

In the Friuli Venezia Giulia region, in the North East of Italy, a traditional fermented sausage
is produced without the use of microbial starters. It is characterized at the end of the ripening …

Detection of six species of lactic acid bacteria and six species of gram-positive catalase-
positive cocci from low-acid fermented sausages (fuets and chorizos) was assessed by …

The magnificent Himalayan Mountains, the highest in the world and home to the famed
Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr …

Volatile compounds from 10 dry-cured Iberian hams ripened for two different processing
times, a prolonged traditional one (600 days) and a shortened process (420 days), were …

Our purpose was to investigate the main bacterial microbiota and volatile profiles in the
Chinese traditional dry-cured product—Jinhua ham during different processing stages and …

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 …

Aims: Evaluation of the occurrence of most known staphylococcal enterotoxin (SE) genes,
egc (enterotoxin gene cluster) and TSST1 (toxic shock syndrome toxin 1) gene in both …