Meat fermentation ensures its preservation, improved safety and quality. This prominently
used traditional process has survived for ages, creating physical, biochemical, and microbial …

Probiotic foods products are a fast growing area of functional food, as found to be strongly
accepted by the consumers. The application of probiotics in dairy products is already …

In this study, a selected starter culture of Lactobacillus plantarum and Staphylococcus
xylosus was used for the manufacture of a traditional Tunisian dry fermented sausage …

Fermentation of meat is a traditional preservation method used widely for improving quality
and shelf life of fermented meat products. Fermentation of meat causes a number of …

The substitution of dietary fiber and probiotic strains to reduce fat content of fermented
sausages has been used for the development of innovative and healthier meat products. For …

The need for high-quality safe products has resulted in the use of starter cultures for the
production of dry-cured sausages. The aim of this work was to evaluate the effect of …

Raw cured and ripened meat products have been traditionally manufactured using the
fermentation of native or added carbohydrates by lactic acid bacteria found in meat or in its …

The purpose of this study was to investigate the potential of implanting the probiotics
Lactobacillus fermentum HL57 and P. acidilactici SP979 during manufacture of Iberian dry …

Food safety is a major concern for consumers and a major issue for industry which has
become aware of the importance of the starter safety assessment. In the European Union …

Different biotypes of Debaryomyces hansenii, characterized by mitochondrial DNA (mtDNA)
restriction analysis, were inoculated in dry fermented sausages to evaluate their influence as …