Functional meat starter cultures for improved sausage fermentation.
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Bacteriocins of lactic acid bacteria: extending the familyEffect of Selected Starter Cultures on Physical, Chemical and Microbiological Characteristics and Biogenic Amine Content in Protected Geographical Indication Ciauscolo SalamiIdentification of Lactobacillus sakei genes induced during meat fermentation and their role in survival and growth.Whole-genome sequence assembly of Pediococcus pentosaceus LI05 (CGMCC 7049) from the human gastrointestinal tract and comparative analysis with representative sequences from three food-borne strains.Coagulase-negative Staphylococci favor conversion of arginine into ornithine despite a widespread genetic potential for nitric oxide synthase activity.Transcriptomic analysis of Staphylococcus xylosus in the presence of nitrate and nitrite in meat reveals its response to nitrosative stressMicrobiological changes and biodiversity of cultivable indigenous bacteria in Sanbao larger yellow croaker (Pseudosciaena crocea), a Chinese salted and fermented seafood.Expression of the arginine deiminase pathway genes in Lactobacillus sakei is strain dependent and is affected by the environmental pHPhysicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus IIA-2B4.In vitro Characterization of Bacteriocin Produced by Lactic Acid Bacteria Isolated from Nem Chua, a Traditional Vietnamese Fermented Pork.Probiotic fermented sausage: viability of probiotic microorganisms and sensory characteristics.Bacterial production of conjugated linoleic and linolenic Acid in foods: a technological challenge.Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies.Adaptation of Staphylococcus xylosus to Nutrients and Osmotic Stress in a Salted Meat Model.Feasibility of coupling dehydration-impregnation by soaking treatment of meat with fermentation by Lactobacillus sakei.Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina).Proteomics in Argentina - limitations and future perspectives: A special emphasis on meat proteomics.Quality, functionality, and shelf life of fermented meat and meat products: A review.The pentose moiety of adenosine and inosine is an important energy source for the fermented-meat starter culture Lactobacillus sakei CTC 494.Potential antimicrobial and antiproliferative activities of autochthonous starter cultures and protease EPg222 in dry-fermented sausages.Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages.Development and optimization of a fluorescent differential display PCR system for analyzing the stress response in Lactobacillus sakei strains.Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product "lukanka".Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment.Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products.Isolation and molecular characterization of antibiotic-resistant lactic acid bacteria from poultry and swine meat products.Susceptibility of meat starter cultures to antimicrobials used in food animals in Canada.Anti-Listeria starters: in vitro selection and production plant evaluation.Applicability of Lactobacillus plantarum IMDO 788 as a starter culture to control vegetable fermentations.Alternatives for nitrate and nitrite in fermented meat products: potential contribution of the nitric oxide synthase activity of coagulase-negative staphylococci.Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures.Transcriptome response of Lactobacillus sakei to meat protein environment.Application of different molecular techniques for characterization of catalase-positive cocci isolated from sucuk.Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages.Bacteriocinogenic LAB Strains for Fermented Meat Preservation: Perspectives, Challenges, and Limitations.Linoleate isomerase activity occurs in lactic acid bacteria strains and is affected by pH and temperature.Production of two bacteriocins in various growth conditions produced by gram-positive bacteria isolated from chicken cecum.Genomic insights into Staphylococcus equorum KS1039 as a potential starter culture for the fermentation of high-salt foods.Kinetics of volatile marker compounds during ripening of cured loins inoculated with Staphylococcus carnosus.Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages.
P2860
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P2860
Functional meat starter cultures for improved sausage fermentation.
description
2005 nî lūn-bûn
@nan
2005 թուականի Հոկտեմբերին հրատարակուած գիտական յօդուած
@hyw
2005 թվականի հոտեմբերին հրատարակված գիտական հոդված
@hy
2005年の論文
@ja
2005年論文
@yue
2005年論文
@zh-hant
2005年論文
@zh-hk
2005年論文
@zh-mo
2005年論文
@zh-tw
2005年论文
@wuu
name
Functional meat starter cultures for improved sausage fermentation.
@ast
Functional meat starter cultures for improved sausage fermentation.
@en
type
label
Functional meat starter cultures for improved sausage fermentation.
@ast
Functional meat starter cultures for improved sausage fermentation.
@en
prefLabel
Functional meat starter cultures for improved sausage fermentation.
@ast
Functional meat starter cultures for improved sausage fermentation.
@en
P1476
Functional meat starter cultures for improved sausage fermentation.
@en
P2093
Jurgen Verluyten
Luc De Vuyst
P304
P356
10.1016/J.IJFOODMICRO.2005.06.027
P577
2005-10-05T00:00:00Z