Karsten Tjener

TL;DR: Nitrite- and nitrate-reductase activities of Staphylococcus strains in nitrite-cured sausages were of limited importance regarding colour development, while in nitrate's strains with higher nitrate reductase activity were crucial for ensuring optimal colour formation during initial fermentation stages.

TL;DR: The quantitative nitrate and nitrite reductase activity did not fully explain or correlate well with the observed rate of formation of MbFe(II)NO, which seemed to be more affected by the growth rate of the different strains.

TL;DR: Analysis of volatiles showed that methyl-branched aldehydes and acids, phenylacetaldehyde, 2-methyl-1-butanol, dimethyldisulphide and dimethyltrisulPHide were produced in higher amounts in sausages with a high inoculations level of S. carnosus, whereas a low inoculation level correlated with high amounts of diacetyl, ethanol and ethyl esters.

TL;DR: Multivariate analysis of volatiles showed that differences between fast and slowly acidified samples were identical for model and sausage, and the model system was considered valid for studies of aroma formation of meat cultures for fermented sausage.

TL;DR: Most of the variation in volatile profiles caused by manganese, temperature and salt was in fact directly or indirectly caused by changes in lactic acid bacterial activity and pH.