Cargando…

Technological Parameters, Anti-Listeria Activity, Biogenic Amines Formation and Degradation Ability of L. plantarum Strains Isolated from Sheep-Fermented Sausage

The aim of this work was to identify and characterize, from a technological and safety point of view, the lactic acid bacteria (LAB) isolated from traditional sheep-fermented sausage. First, LABs were identified then were screened for some technological parameters such as acidifying and growth abili...

Descripción completa

Detalles Bibliográficos
Autores principales:	Mangia, Nicoletta P., Cottu, Michele, Mura, Maria E., Murgia, Marco A., Blaiotta, Giuseppe
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8470431/ https://www.ncbi.nlm.nih.gov/pubmed/34576790 http://dx.doi.org/10.3390/microorganisms9091895

Ejemplares similares

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

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

The microbial community, biogenic amines content of soybean paste, and the degradation of biogenic amines by Lactobacillus plantarum HM24
por: Li, Siyi, et al.
Publicado: (2021)

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

Biogenic Amines Degradation by Lactobacillus plantarum: Toward a Potential Application in Wine
por: Capozzi, Vittorio, et al.
Publicado: (2012)

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)

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)

The effect of different starter cultures on biogenic amines and quality of fermented mutton sausages stored at 4 and 20°C temperatures
por: Sun, Xueying, et al.
Publicado: (2020)

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)

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)

Presence of Listeria monocytogenes in Mediterranean-Style Dry Fermented Sausages
por: Meloni, Domenico
Publicado: (2015)

Evaluation of the Biogenic Amines Formation and Degradation Abilities of Lactobacillus curvatus From Chinese Bacon
por: Li, Lu, et al.
Publicado: (2018)

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)

Inhibition Mechanism of Lactiplantibacillus plantarum on the Growth and Biogenic Amine Production in Morganella morganii
por: Sun, Zhenxiao, et al.
Publicado: (2023)

The Effect of Lactiplantibacillus plantarum x3-2b Bacterial Powder on the Physicochemical Quality and Biogenic Amines of Fermented Lamb Jerky
por: Li, Xiaotong, et al.
Publicado: (2023)

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

Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria
por: Hu, Panpan, et al.
Publicado: (2023)

Reduction in Biogenic Amine Content in Baechu (Napa Cabbage) Kimchi by Biogenic Amine-Degrading Lactic Acid Bacteria
por: Lee, Junsu, et al.
Publicado: (2021)

Biogenic Amine Contents and Microbial Characteristics of Cambodian Fermented Foods
por: Ly, Dalin, et al.
Publicado: (2020)

Validation of an HPLC Analytical Method for Determination of Biogenic Amines in Agricultural Products and Monitoring of Biogenic Amines in Korean Fermented Agricultural Products
por: Yoon, Hyeock, et al.
Publicado: (2015)

Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages
por: Dias, Igor, et al.
Publicado: (2021)

Selection of commercial protective cultures to be added in Sardinian fermented sausage to control Listeria monocytogenes
por: Siddi, Giuliana, et al.
Publicado: (2022)

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

Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi
por: Li, Lu, et al.
Publicado: (2018)

Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods
por: Mah, Jae-Hyung, et al.
Publicado: (2019)

Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products
por: Park, Young Kyoung, et al.
Publicado: (2019)

Inhibition of Biogenic Amines Formation in Fermented Foods by the Addition of Cava Lees
por: Hernández-Macias, Salvador, et al.
Publicado: (2022)

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

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

Draft Genome Sequence of Lactobacillus plantarum CRL681, Isolated from Argentinean Artisanal Fermented Sausages
por: Fadda, Silvina, et al.
Publicado: (2019)

Non-thermal inactivation of Listeria spp. in a typical dry-fermented sausage: “Bergamasco” salami
por: Tirloni, Erica, et al.
Publicado: (2019)

Evaluation of the Relationship among Biogenic Amines, Nitrite and Microbial Diversity in Fermented Mustard
por: Yu, Yangyang, et al.
Publicado: (2021)

Evaluation of Nitrite, Ethyl Carbamate, and Biogenic Amines in Four Types of Fermented Vegetables
por: Yu, Yangyang, et al.
Publicado: (2021)

Detection of Microbiota during the Fermentation Process of Wine in Relation to the Biogenic Amine Content
por: Regecová, Ivana, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_83eo0d0il8f506as7fjc85t4me