Biogenic amine production by lactic acid bacteria: A review
Lactic acid bacteria (LAB) are considered as the main biogenic amine (BA) producers in
fermented foods. These compounds derive from amino acid decarboxylation through …
fermented foods. These compounds derive from amino acid decarboxylation through …
Enterococci: between emerging pathogens and potential probiotics
Enterococci are ubiquitous microorganisms that could be found everywhere; in water, plant,
soil, foods, and gastrointestinal tract of humans and animals. They were previously used as …
soil, foods, and gastrointestinal tract of humans and animals. They were previously used as …
The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China
Y Hu, L Zhang, Q Liu, Y Wang, Q Chen, B Kong - Food Microbiology, 2020 - Elsevier
The objective of this study was to explore the correlation between bacterial communities and
volatile compounds in traditional dry sausages from different regions in Northeast China …
volatile compounds in traditional dry sausages from different regions in Northeast China …
The regulation of volatile flavor compounds in fermented meat products mediated by microorganisms: A review
S Zhao, J Yue, Y Wang, J Shao, Z Li, M Li - Food Bioscience, 2024 - Elsevier
Fermented meat products are widely consumed and favored by consumers because of their
unique flavor and texture. Flavor formation is a complicated biochemical process, and …
unique flavor and texture. Flavor formation is a complicated biochemical process, and …
A narrative review on biogenic amines in fermented fish and meat products
Biogenic amines (BAs) are organic nitrogenous compounds, formed mostly by
decarboxylation of corresponding amino acids. BAs are responsible for several biological …
decarboxylation of corresponding amino acids. BAs are responsible for several biological …
Role of exposure to lactic acid bacteria from foods of animal origin in human health
Animal products, in particular dairy and fermented products, are major natural sources of
lactic acid bacteria (LAB). These are known for their antimicrobial properties, as well as for …
lactic acid bacteria (LAB). These are known for their antimicrobial properties, as well as for …
[HTML][HTML] A systematic map** review of links between handling wild meat and zoonotic diseases
Hunting, trade, and consumption of wildlife present a serious threat to global public health
as it places humans in close contact with zoonotic pathogens. 2. We systematically mapped …
as it places humans in close contact with zoonotic pathogens. 2. We systematically mapped …
Antimicrobial activity of bioactive starch packaging films against Listeria monocytogenes and reconstituted meat microbiota on ham
Contamination with spoilage organisms and Listeria monocytogenes are major concerns for
quality and safety of cooked ready-to-eat (RTE) meat products. Thus, the objective of this …
quality and safety of cooked ready-to-eat (RTE) meat products. Thus, the objective of this …
The use of less conventional meats or meat with high pH can lead to the growth of undesirable microorganisms during natural meat fermentation
C Charmpi, E Van Reckem, N Sameli… - Foods, 2020 - mdpi.com
The bacterial communities that are established during natural meat fermentation depend on
the processing conditions and the type of meat substrate used. Six pork samples of variable …
the processing conditions and the type of meat substrate used. Six pork samples of variable …
Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince
C Charmpi, D Van der Veken, E Van Reckem… - Food …, 2020 - Elsevier
Acidification level and temperature modulate the beneficial consortia of lactic acid bacteria
(LAB) and coagulase-negative staphylococci (CNS) during meat fermentation. Less is …
(LAB) and coagulase-negative staphylococci (CNS) during meat fermentation. Less is …