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The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen.Influence of the natural microbial flora on the acid tolerance response of Listeria monocytogenes in a model system of fresh meat decontamination fluidsMultiphasic approach to study the bacterial ecology of fermented sausages inoculated with a commercial starter culture.Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics.Characteristics and consumer acceptance of healthier meat and meat product formulations-a reviewEvaluation of Biogenic Amines Levels, and Biochemical and Microbiological Characterization of Italian-type Salami Sold in Rio de Janeiro, Brazil.Investigation of associations of Yarrowia lipolytica, Staphylococcus xylosus, and Lactococcus lactis in culture as a first step in microbial interaction analysis.Presence of Listeria monocytogenes in Mediterranean-Style Dry Fermented Sausages.Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina).The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture Lactobacillus curvatus LTH 1174 under anaerobic conditions.Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages.Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment.A glutamic acid-producing lactic acid bacteria isolated from Malaysian fermented foods.Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage.Incorporation of nisin in natural casing for the control of spoilage microorganisms in vacuum packaged sausage.Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products.Bio-protective potential of lactic acid bacteria: Effect of Lactobacillus sakei and Lactobacillus curvatus on changes of the microbial community in vacuum-packaged chilled beef.Salmonella Brandenburg in the pork chain in Italy: Genetic comparison with the human isolates.
P2860
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P2860
description
2000 nî lūn-bûn
@nan
2000年の論文
@ja
2000年論文
@yue
2000年論文
@zh-hant
2000年論文
@zh-hk
2000年論文
@zh-mo
2000年論文
@zh-tw
2000年论文
@wuu
2000年论文
@zh
2000年论文
@zh-cn
name
Utilization of microbes to process and preserve meat.
@en
type
label
Utilization of microbes to process and preserve meat.
@en
prefLabel
Utilization of microbes to process and preserve meat.
@en
P1433
P1476
Utilization of microbes to process and preserve meat.
@en
P2093
P304
P577
2000-10-01T00:00:00Z