Cargando…

The effect of different starter cultures on biogenic amines and quality of fermented mutton sausages stored at 4 and 20°C temperatures

The biogenic amines (BAs), water activity, pH, thiobarbituric acid‐reactive substances (TBARS), and nitrite were, respectively, tested in dry fermented sausage with starter cultures (37x‐6 Lactobacillus plantarum, x3‐3b L. plantarum, 30x‐11 Staphylococcus pentosans, and 37x‐8 S. pentosans), during s...

Descripción completa

Detalles Bibliográficos
Autores principales:	Sun, Xueying, Du, Bao, Zhao, Lihua, Jin, Ye, Su, Lin, Tian, Jianjun, Wu, Jing
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2020
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455928/ https://www.ncbi.nlm.nih.gov/pubmed/32884727 http://dx.doi.org/10.1002/fsn3.1748

Ejemplares similares

Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages
por: Wang, Debao, et al.
Publicado: (2021)

Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures
por: Latorre-Moratalla, M.L., et al.
Publicado: (2012)

Effects of different starter culture combinations on microbial counts and physico‐chemical properties in dry fermented mutton sausages
por: Wang, Debao, et al.
Publicado: (2019)

Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage
por: Dias, Igor, et al.
Publicado: (2020)

Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages
por: Pasini, Federica, et al.
Publicado: (2018)

Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E
por: Kim, Hyeong Sang, et al.
Publicado: (2019)

Effects of Allium mongolicum Regel and its extracts on the quality of fermented mutton sausages
por: Zhao, Lihua, et al.
Publicado: (2021)

Effect of Starter Cultures on Quality of Fermented Sausages
por: Hwang, Jungeun, et al.
Publicado: (2023)

Detection of common biogenic amines in fermented sausage produced in Turkey
por: Ekici, Kamil, et al.
Publicado: (2018)

The determination of some biogenic amines in Turkish fermented sausages consumed in Van()
por: Ekici, Kamil, et al.
Publicado: (2018)

Effect of Biogenic Amine-Degrading Lactobacillus on the Biogenic Amines and Quality in Fermented Lamb Jerky
por: Sun, Xueying, et al.
Publicado: (2022)

Reduction of histamine and biogenic amines during salted fish fermentation by Bacillus polymyxa as a starter culture
por: Lee, Yi-Chen, et al.
Publicado: (2015)

Modeling of starter cultures growth for improved Thai sausage fermentation and cost estimating for sausage preparation and transportation
por: Sriphochanart, Wiramsri, et al.
Publicado: (2018)

Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters
por: Ma, Xinxiu, et al.
Publicado: (2021)

Evaluation of the Biogenic Amines and Microbial Contribution in Traditional Chinese Sausages
por: Li, Lu, et al.
Publicado: (2019)

Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage
por: Serio, Annalisa, et al.
Publicado: (2020)

Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products
por: Zagorec, Monique, et al.
Publicado: (2017)

Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages
por: Agüero, Nadia de L., et al.
Publicado: (2020)

Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland
por: Choińska, Renata, et al.
Publicado: (2022)

Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)
por: Palavecino Prpich, Noelia Z., et al.
Publicado: (2015)

Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment
por: Karsloğlu, Betül, et al.
Publicado: (2014)

Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage
por: Liu, Yingli, et al.
Publicado: (2021)

Selection of indigenous starter culture for safety and its effect on reduction of biogenic amine content in Moo som
por: Tangwatcharin, Pussadee, et al.
Publicado: (2019)

Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics
por: Kim, Young Joo, et al.
Publicado: (2014)

Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages
por: Ba, Hoa Van, et al.
Publicado: (2018)

Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing
por: Austrich-Comas, Anna, et al.
Publicado: (2022)

The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausages
por: Zhang, Di, et al.
Publicado: (2023)

Strains of Staphylococcus and Bacillus Isolated from Traditional Sausages as Producers of Biogenic Amines
por: Bermúdez, Roberto, et al.
Publicado: (2012)

Update on Biogenic Amines in Fermented and Non-Fermented Beverages
por: Visciano, Pierina, et al.
Publicado: (2022)

Biogenic Amine Formation in “Bez Sucuk,” a Type of Turkish Traditional Fermented Sausage Produced with Different Meat: Fat Ratios
por: Çiçek, Ümran, et al.
Publicado: (2018)

Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages
por: García-López, J. David, et al.
Publicado: (2023)

Novel starter cultures Virgibacillus spp. selected from grasshopper sub shrimp paste to inhibit biogenic amines accumulation
por: Zhao, Yirui, et al.
Publicado: (2021)

Genome Sequence of Lactobacillus sakei subsp. sakei LS25, a Commercial Starter Culture Strain for Fermented Sausage
por: McLeod, Anette, et al.
Publicado: (2013)

Monitoring and risk assessment of biogenic amines in Korean commercial fermented seasonings
por: Shi, BaoZhu, et al.
Publicado: (2023)

Influence of freeze-dried acid whey addition on biogenic amines formation in a beef and deer dry fermented sausages without added nitrite
por: Kononiuk, Anna D., et al.
Publicado: (2020)

Technological Parameters, Anti-Listeria Activity, Biogenic Amines Formation and Degradation Ability of L. plantarum Strains Isolated from Sheep-Fermented Sausage
por: Mangia, Nicoletta P., et al.
Publicado: (2021)

Effect of Selected Starter Cultures on Physical, Chemical and Microbiological Characteristics and Biogenic Amine Content in Protected Geographical Indication Ciauscolo Salami
por: Ranucci, David, et al.
Publicado: (2016)

Reduction in biogenic amines in douchi fermented by probiotic bacteria
por: Fong, Fiona Long Yan, et al.
Publicado: (2020)

Managing Your Wine Fermentation to Reduce the Risk of Biogenic Amine Formation
por: Smit, Anita Yolandi, et al.
Publicado: (2012)

Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage “salchichón”
por: Fernández, Margarita, et al.
Publicado: (2016)

Cannot write session to /tmp/vufind_sessions/sess_rkkg8mlmk3lrr8v5hcfqo9cjr3