Functional meat starter cultures for improved sausage fermentation
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 …
desirable sensory quality of the end-product are used for the production of fermented …
[HTML][HTML] Strategies for pathogen biocontrol using lactic acid bacteria and their metabolites: a focus on meat ecosystems and industrial environments
The globalization of trade and lifestyle ensure that the factors responsible for the emergence
of diseases are more present than ever. Despite biotechnology advancements, meat-based …
of diseases are more present than ever. Despite biotechnology advancements, meat-based …
Application of bacteriocins in the control of foodborne pathogenic and spoilage bacteria
Bacteriocins are antimicrobial peptides or proteins produced by strains of diverse bacterial
species. The antimicrobial activity of this group of natural substances against foodborne …
species. The antimicrobial activity of this group of natural substances against foodborne …
Bioprotective culture: A new generation of food additives for the preservation of food quality and safety
Ensuring food quality and safety will remain a major challenge for the agri-food sector, due
in large part to expected limits on the use of conventional microbiological barriers. There is …
in large part to expected limits on the use of conventional microbiological barriers. There is …
Biocontrol strategies for Mediterranean-style fermented sausages
Naturally fermented meat sausages have a long tradition in Mediterranean countries and
are one of the most important groups of traditional foods consumed throughout Europe …
are one of the most important groups of traditional foods consumed throughout Europe …
Bacteriocin-producing Lactobacillus sakei C2 as starter culture in fermented sausages
Y Gao, D Li, X Liu - Food control, 2014 - Elsevier
Lactobacillus sakei C2, which could produce a bacteriocin with a broad inhibitory spectrum,
have been proven to have certain probiotic potential. The practical application of L. sakei C2 …
have been proven to have certain probiotic potential. The practical application of L. sakei C2 …
Toward the enhancement of sensory profile of sausage “Merguez” with chickpea protein concentrate
AM Ghribi, AB Amira, IM Gafsi, M Lahiani, M Bejar… - Meat science, 2018 - Elsevier
The influence of different Chickpea Protein Concentrates (CPC) addition at different levels
(CPC: 1.5, 2.5 and 5%(w/w)) on physico-chemical, textural and hedonic properties of …
(CPC: 1.5, 2.5 and 5%(w/w)) on physico-chemical, textural and hedonic properties of …
Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage
In order to improve the fat content of fresh sausages (merguez), the effects of both reducing
beef fat level (by konjac gel-KG) and incorporing olive oil (in a konjac matrix-OKM) on …
beef fat level (by konjac gel-KG) and incorporing olive oil (in a konjac matrix-OKM) on …
Enterocin A production by Enterococcus faecium FAIR-E 406 is characterised by a temperature-and pH-dependent switch-off mechanism when growth is limited due …
E Van den Berghe, T De Winter, L De Vuyst - International journal of food …, 2006 - Elsevier
The biokinetics of cell growth and bacteriocin production of Enterococcus faecium FAIR-E
406 was studied as a function of temperature (20–45° C) and pH (5.5–8.5) using de Man …
406 was studied as a function of temperature (20–45° C) and pH (5.5–8.5) using de Man …
Modeling the survival of Escherichia coli O157: H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style …
This study quantified and modeled the survival of Escherichia coli O157: H7, Listeria
monocytogenes and Salmonella Typhimurium in soudjouk-style fermented sausage during …
monocytogenes and Salmonella Typhimurium in soudjouk-style fermented sausage during …