Fermented foods are valued for their rich and complex odour and taste. The metabolic
activity of food-fermenting microorganisms determines food quality and generates odour and …

Meat products constitute one of the most important groups of traditional foods. Thanks to the
unique and favorable organoleptic characteristics, and high quality, they are willingly …

In recent years, much attention has been paid to develop meat and meat products with
physiological functions to promote health conditions and prevent the risk of diseases. This …

Starter cultures that initiate rapid acidification of the raw meat batter and that lead to a
desirable sensory quality of the end-product are used for the production of fermented …

The objective of this study was to evaluate the effects of NaCl reduction (2.5% 2.0%, 1.5%
and 1.0%) on the bacterial growth, physicochemical characteristics, flavour profile and …

In this study, two strains of Staphylococcus xylosus isolated from traditional fermented
sausages of Vallo di Diano (Southern Italy) were used in combination with an acidifying …

To understand the mechanism of co-inoculation of Staphylococcus xylosus and
Staphylococcus vitulinus (SX & SV) on structural protein degradation and taste …

The microbial ecology of meat fermentation is a complex process in which lactic acid
bacteria (LAB) and coagulase-negative cocci play a major role. The present work reviews …

The main objective of this work was to examine the effects of using five types of commercial
starter cultures in fermented sausages. During the fermentation stage, changes in proteolytic …

The aim of this paper is to give an overview of the presence of biogenic amines, particularly
histamine, in various food products, discuss the most important factors influencing their …