Fermented sausages are highly treasured traditional foods. A large number of distinct
sausages with different properties are produced using widely different recipes and …

The production of fermented meats, such as fermented sausage, relies on the metabolic
activities of lactic acid bacteria and catalase-positive cocci, in particular the group of …

We have developed an in situ methodology for determining nitrite concentration in
processed meats that can also be used by unskilled personnel. It is based on a colorimetric …

Humans have used high salinity for the production of bean-based fermented foods over
thousands of years. Although high salinity can inhibit the growth of harmful microbes and …

Koji making is a crucial stage of soy sauce production that affects the later fermentation
efficiency and final product quality. However, little is understood about the dynamics and …

Although the microbial diversity and structure in bean-based fermented foods have been
widely studied, systematic studies on functional microbiota and mechanism of community …

Consumers often malign conventional curing agents while concomitantly accepting the
natural forms of the same constituents in numerous food products. This paradox ostensibly …

Little is known about the relationship between physicochemical characteristics and bacterial
community of sour meat, a traditional fermented meat product in China. In this study …

The main issue addressed in this review is the need for innovation in the artisanal
production of dry fermented sausages—leveraging rather than discarding tradition, together …

Nowadays, with so many concerns for the environment, the use of reusable plastic bags is
becoming routine, instead of the use of polluting single-use plastic bags. However, this is …