Related references
Note: Only part of the references are listed.Contribution of microbial community to flavor formation in tilapia sausage during fermentation with Pediococcus pentosaceus
Chunsheng Li et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Aronia melanocarpa (Michx.) Elliot, Chaenomeles superba Lindl. and Cornus mas L. Leaf Extracts as Natural Preservatives for Pork Meat Products
Magdalena Efenberger-Szmechtyk et al.
MOLECULES (2021)
Salt Replacement Changed the Bacterial Community Composition and Physicochemical Characteristics of Sodium-Reduced Fermented Sausages during Fermentation and Ripening
Ying Zhang et al.
FOODS (2021)
Commensal Hafnia alvei strain reduces food intake and fat mass in obese mice-a new potential probiotic for appetite and body weight management
Romain Legrand et al.
INTERNATIONAL JOURNAL OF OBESITY (2020)
Bacterial diversity of naturally fermented game meat sausages: Sources of new starter cultures
Mirna Mrkonjic Fuka et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae
Jinshui Zheng et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2020)
Sheep and Goat Meat Processed Products Quality: A Review
Alfredo Teixeira et al.
FOODS (2020)
The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China
Yingying Hu et al.
FOOD MICROBIOLOGY (2020)
The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation
Christina Charmpi et al.
FOODS (2020)
Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties
Igor Tomasevic et al.
MEAT SCIENCE (2019)
Evaluation of poultry meat colour using computer vision system and colourimeter Is there a difference?
Igor Tomasevic et al.
BRITISH FOOD JOURNAL (2019)
Unraveling microbial community diversity and succession of Chinese Sichuan sausages during spontaneous fermentation by high-throughput sequencing
Xinhui Wang et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
Biodiversity of Photobacterium spp. Isolated From Meats
Sandra Fuertes-Perez et al.
FRONTIERS IN MICROBIOLOGY (2019)
Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage
Kazem Alirezalu et al.
FOOD RESEARCH INTERNATIONAL (2019)
Changes in chemical attributes during ripening of traditional fermented sausage, Pirot ironed
S. Simunovic et al.
60TH INTERNATIONAL MEAT INDUSTRY CONFERENCE MEATCON2019 (2019)
Genetic polymorphism of lactic acid bacteria isolated from Pirot 'ironed' sausage from Serbia
Svetlana Bogdanovic et al.
ARCHIVES OF BIOLOGICAL SCIENCES (2019)
Genomic and metatranscriptomic analyses of Weissella koreensis reveal its metabolic and fermentative features during kimchi fermentation
Sang Eun Jeong et al.
FOOD MICROBIOLOGY (2018)
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites
Federica Cardinali et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)
An adapted isolation procedure reveals Photobacterium spp. as common spoilers on modified atmosphere packaged meats
M. Hilgarth et al.
LETTERS IN APPLIED MICROBIOLOGY (2018)
Comparison of bacterial diversity profiles and microbial safety assessment of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage by high-throughput sequencing
Xinhui Wang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Photobacterium carnosum sp nov., isolated from spoiled modified atmosphere packaged poultry meat
Maik Hilgarth et al.
SYSTEMATIC AND APPLIED MICROBIOLOGY (2018)
Metagenomics insights into food fermentations
Francesca De Filippis et al.
MICROBIAL BIOTECHNOLOGY (2017)
Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy
Patrizio Tremonte et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)
The Use of Starter Cultures in Traditional Meat Products
Marta Laranjo et al.
JOURNAL OF FOOD QUALITY (2017)
Microbiological hazards and potential of spontaneously fermented game meat sausages: A focus on lactic acid bacteria diversity
Ana Zgomba Maksimovic et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
BBMerge - Accurate paired shotgun read merging via overlap
Brian Bushnell et al.
PLOS ONE (2017)
Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?
Amandine Fessard et al.
FERMENTATION-BASEL (2017)
Volatile organic compounds and Photobacterium phosphoreum associated with spoilage of modified-atmosphere-packaged raw pork
Timo T. Nieminen et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
DADA2: High-resolution sample inference from Illumina amplicon data
Benjamin J. Callahan et al.
NATURE METHODS (2016)
DECIPHER: harnessing local sequence context to improve protein multiple sequence alignment
Erik S. Wright
BMC BIOINFORMATICS (2015)
CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM BOSNIAN ARTISANAL DRY FERMENTED SAUSAGE SUDZUK) DURING FERMENTATION
Josip Colo et al.
GENETIKA-BELGRADE (2015)
High-throughput assessment of bacterial ecology in hog, cow and ovine casings used in sausages production
Annalisa Rebecchi et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2015)
Waste Not, Want Not: Why Rarefying Microbiome Data Is Inadmissible
Paul J. McMurdie et al.
PLOS COMPUTATIONAL BIOLOGY (2014)
Physicochemical and sensory characteristics of fermented sheepmeat sausage
Yanjun Lu et al.
FOOD SCIENCE & NUTRITION (2014)
Characterization and evaluation of two Bacillus strains, SS-12.6 and SS-13.1, as potential agents for the control of phytopathogenic bacteria and fungi
Ivica Dimkic et al.
BIOLOGICAL CONTROL (2013)
Characterization of Textural Properties and Changes of Myofibrillar and Sarcoplasmic Proteins in Salame Felino During Ripening
Giovanna Saccani et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2013)
Characterization of strains of Weissella fabalis sp nov and Fructobacillus tropaeoli from spontaneous cocoa bean fermentations
Isabel Snauwaert et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2013)
Evaluation of general 16S ribosomal RNA gene PCR primers for classical and next-generation sequencing-based diversity studies
Anna Klindworth et al.
NUCLEIC ACIDS RESEARCH (2013)
Spoilage microbiota associated to the storage of raw meat in different conditions
Agapi I. Doulgeraki et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Effect of Lactobacillus salivarius Bacteriocin Abp118 on the Mouse and Pig Intestinal Microbiota
Eliette Riboulet-Bisson et al.
PLOS ONE (2012)
Spoilage-Related Activity of Carnobacterium maltaromaticum Strains in Air-Stored and Vacuum-Packed Meat
Annalisa Casaburi et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2011)
phangorn: phylogenetic analysis in R
Klaus Peter Schliep
BIOINFORMATICS (2011)
Polycyclic aromatic hydrocarbons incidence in Portuguese traditional smoked meat products
C. Santos et al.
FOOD AND CHEMICAL TOXICOLOGY (2011)
Characterization of psychrotrophic bacterial communities in modified atmosphere-packed meat with terminal restriction fragment length polymorphism
T. T. Nieminen et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovska Klobasa)
Bojana Danilovic et al.
MEAT SCIENCE (2011)
Goat meats: Description, rational use, certification, processing and technological developments
M. S. Madruga et al.
SMALL RUMINANT RESEARCH (2011)
Sensory acceptability of slow fermented sausages based on fat content and ripening time
Alicia Olivares et al.
MEAT SCIENCE (2010)
Phylogeny and Virulence of Naturally Occurring Type III Secretion System-Deficient Pectobacterium Strains
Hye-Sook Kim et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2009)
Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages. Proteolysis, sensory and volatile profiles
Massimiliano Spaziani et al.
MEAT SCIENCE (2009)
Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening
Nicoletta P. Mangia et al.
FOOD MICROBIOLOGY (2008)
Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages
Maria J. Benito et al.
MEAT SCIENCE (2008)
Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy)
M. G. Bonomo et al.
MEAT SCIENCE (2008)
Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics
A. M. Herrero et al.
MEAT SCIENCE (2007)
Naive Bayesian classifier for rapid assignment of rRNA sequences into the new bacterial taxonomy
Qiong Wang et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2007)
Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update
Mohammed Salim Ammor et al.
MEAT SCIENCE (2007)
Quantitative and qualitative beta diversity measures lead to different insights into factors that structure microbial communities
Catherine A. Lozupone et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2007)
Ecology of lactic acid bacteria in Italian fermented sausages: isolation, identification and molecular characterization
Rosalinda Urso et al.
SYSTEMATIC AND APPLIED MICROBIOLOGY (2006)
The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry-cured sausage
Consuelo Gonzalez-Fernandez et al.
MEAT SCIENCE (2006)
Colour and textural attributes of sucuk during ripening
H Bozkurt et al.
MEAT SCIENCE (2006)
Effect of the type of manufacture (homemade or industrial) on the biochemical characteristics of Chorizo de cebolla (a Spanish traditional sausage)
A Salgado et al.
FOOD CONTROL (2006)
Identification of lactic acid bacteria isolated from kimchi and studies on their suitability for application of as starter culture in the production fermented sausages
JY Lee et al.
MEAT SCIENCE (2006)
Evolution and identification of lactic acid bacteria isolated during the ripening of Sardinian sausages
M Greco et al.
MEAT SCIENCE (2005)
A comparison between two methods (Warner-Bratzler and texture profile analysis) for testing either raw meat or cooked meat
FR de Huidobro et al.
MEAT SCIENCE (2005)
Characterisation of naturally fermented sausages produced in the North East of Italy
G Comi et al.
MEAT SCIENCE (2005)
Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks)
A Soyer et al.
MEAT SCIENCE (2005)
Biochemical changes during the ripening of Chorizo de cebolla, a Spanish traditional sausage. Effect of the system of manufacture (homemade or industrial)
A Salgado et al.
FOOD CHEMISTRY (2005)
From dissimilarities among species to dissimilarities among communities: a double principal coordinate analysis
S Pavoine et al.
JOURNAL OF THEORETICAL BIOLOGY (2004)
Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties
E Papamanoli et al.
MEAT SCIENCE (2003)
Partial substitution of pork backfat with extra-virgin olive oil in 'salami' products: effects on chemical, physical and sensorial quality
C Severini et al.
MEAT SCIENCE (2003)
Study of the biochemical changes during the processing of Androlla, a Spanish dry-cured pork sausage
I Fanco et al.
FOOD CHEMISTRY (2002)
Enterocin 416K1, an antilisterial bacteriocin produced by Enterococcus casseliflavus IM 416K1 isolated from Italian sausages
C Sabia et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)
Utilization of cereal and fruit fibres in low fat dry fermented sausages
ML Garcia et al.
MEAT SCIENCE (2002)
Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations
O Gimeno et al.
MEAT SCIENCE (2001)
Share Paper
