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Open AccessJournal ArticleDOI

Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages

Hongyang Ren, +3 more
- 01 Mar 2022 - 
- Vol. 11, Iss: 2, pp 341-348
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TLDR
In this paper, the effects of a starter culture composed of Lactobacillus sakei, Pediococcus pentosaceus, Staphylococcus xylosus and S. carnosus at the ratios (m/m) of 1:1:1/1 on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages were demonstrated.
About: 
This article is published in Food Science and Human Wellness.The article was published on 2022-03-01 and is currently open access. It has received 6 citations till now. The article focuses on the topics: Starter & Lactobacillus sakei.

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Journal ArticleDOI

Inhibitory mechanism of tyramine-degrading strains on reducing tyramine accumulation in Harbin dry sausage during fermentation

Chunhui Dong, +5 more
- 01 Jul 2022 - 
TL;DR: In this article , two tyramine-degrading strains, Lactobacillus sakei and Staphylococcus epidermidis, were inoculated in Harbin dry sausage.
Journal ArticleDOI

Effect of Different Ripening Conditions on Amino Acids and Biogenic Amines Evolution in Sjenički sudžuk

Predrag Ikonić, +9 more
- 01 Nov 2022 - 
TL;DR: In this article , the influence of alternative ripening (thermo-hygrometric) conditions in the summer production season (batch S) on changes in free amino acids and biogenic amines (BA) content in dry-fermented sausage Sjenički sudžuk, compared to traditional production during winter (batch W) in small/micro processing plant.
Journal ArticleDOI

Autochthonous Cultures to Improve Safety and Standardize Quality of Traditional Dry Fermented Meats

Franca Rossi, +5 more
- 01 May 2023 - 
TL;DR: In this article , the main risks attributed to traditional dry fermented sausages are considered, and how these risks are reduced by the application of autochthonous microbial cultures is highlighted by reviewing studies reporting the effects of auto-chonous lactic acid bacteria (LAB), coagulase negative staphylococci (CNS), Debaryomyces hansenii and Penicillium nalgiovense on microbiological and chemical safety.
Book ChapterDOI

Occurrence of Biogenic and Other Hazardous Amine in Foods

Journal ArticleDOI

Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland

Renata Choińska, +6 more
- 21 Nov 2022 - 
TL;DR: In this article , the use of multi-strain starter cultures has been shown to promote the dominance of the genus Lactobacillus and decreased the proportion of spoilage bacteria compared to spontaneously fermented juices.
References
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Journal ArticleDOI

Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages

Ubonrat Siripatrawan, +1 more
- 01 May 2012 - 
TL;DR: Chitosan film incorporating green tea extract (CGT-film) was used as active packaging for shelf life extension of pork sausages as mentioned in this paper, which showed lower changes in color, texture, TBA value, microbial growth, and sensory characteristics than those wrapped with C-film and control.
Journal ArticleDOI

Liquid chromatographic determination of biogenic amines in dry sausages

Susanna Eerola, +3 more
- 01 May 1993 - 
TL;DR: A liquid chromatographic method is described for the determination of biogenic amines found in dry sausages: tryptamine, phenylethylamine, putrescine, cadaverine, histamine, serotonin, tyramine, spermidine, and spermine.
Journal ArticleDOI

Biogenic amines: quality index of freshness in red and white meat

Giuliana Vinci, +1 more
- 01 Dec 2002 - 
TL;DR: In this paper, the trend of BA concentrations as a function of time was also investigated, in a period of 36 days, at the conservation temperature of 4±1 ° C.
Journal ArticleDOI

Bacteriocins from lactic acid bacteria and their applications in meat and meat products.

Weerapong Woraprayote, +5 more
- 01 Oct 2016 - 
TL;DR: Meat and meat products have always been an important part of human diet, and contain valuable nutrients for growth and health, but are perishable and susceptible to microbial contamination, leading to an increased health risk for consumers and to the economic loss in meat industry.
Journal ArticleDOI

Variation in Consumption of Human Milk Oligosaccharides by Infant Gut-Associated Strains of Bifidobacterium breve

Santiago Ruiz-Moyano, +6 more
- 01 Oct 2013 - 
TL;DR: In this article, Bifidobacterium breve isolates from breastfed infant feces were characterized for the presence of different glycosyl hydrolases that participate in HMO utilization, as well as by their ability to grow on HMO or specific HMO species such as lacto-N-tetraose (LNT) and fucosyllactose.