Regular consumption of fish promotes sustainable health while reducing negative
environmental impacts. Fermentation has long been used for preserving perishable foods …

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 …

Biogenic amines (BAs) represent a considerable toxicological risk in some food products.
Putrescine is one of the most common BAs in food. Its increased occurrence in food may …

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 …

Coagulase-negative staphylococci (CNS) are one of the most pervasive heterogeneous
groups of bacteria which are used as starter/adjunct cultures to enhance the aroma and …

Chinese traditional fermented meat products in Guizhou province harbor a unique microbial
community owing to particular geographical, environmental, and climatic conditions. In this …

The effect of a proteolytic starter culture isolated from Nanx Wudl, on microbiological,
biochemical and organoleptic attributes of dry fermented sausages was investigated during …

The effect of selected starter cultures (Lactobacillus sakei CECT5764+ Staphylococcus
equorum SA25 or L. sakei CECT5764+ S. equorum SA25+ Lactobacillus acidophilus …

Technological, safety-related and volatile properties were analyzed in coagulase-negative
staphylococci (CNS) isolates from Chinese spontaneously fermented meat products. A total …

Biogenic amines (BAs) in sausages represent a health risk for consumers, and thus
investigating the BAs accumulation mechanism is important to control the BAs. In this study …