Journal ArticleDOI
Starters in the processing of meat products.
Walter P. Hammes,H.J. Knauf +1 more
TLDR
Starter cultures applied in meat technology may contain moulds, yeasts and bacteria, which represent the most important group of starter organisms, since they are involve in the fermentation of all types of products and contribute to each single aim of the fermentation process.About:
This article is published in Meat Science.The article was published on 1994-01-01. It has received 164 citations till now. The article focuses on the topics: Fermentation starter & Food spoilage.read more
Citations
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Journal ArticleDOI
Food fermentations: Microorganisms with technological beneficial use
F Bourdichon,Serge Casaregola,Choreh Farrokh,Jens Christian Frisvad,Monica L. Gerds,Walter P. Hammes,James Harnett,Geert Huys,Svend Laulund,Arthur C. Ouwehand,Ian B. Powell,Jashbhai B. Prajapati,Yasuyuki Seto,Eelko Ter Schure,Aart Van Boven,Vanessa Vankerckhoven,Annabelle Zgoda,Sandra Tuijtelaars,Egon Bech Hansen +18 more
TL;DR: An updated inventory of microorganisms used in food fermentations covering a wide range of food matrices and the taxonomy is reviewed and updated in order to bring theTaxonomy in agreement with the current standing in nomenclature.
Journal ArticleDOI
Stability and safety of traditional Greek salami: a microbiological ecology study
TL;DR: It is concluded that to keep or improve the traditional 'sensory type' of Greek salamis, suitable strains of L. sake, S. xylosus and possibly nitrate-reducing S. saprophyticus should be selected and validated as starter cultures in experimentally inoculated salami.
Journal ArticleDOI
New developments in meat starter cultures
TL;DR: New applications of the micro-organisms as protective or probiotic cultures have been developed for application in meat science and the applicability of gene technology to starter strains has been shown and strains have been constructed that have the potential to further improve the technological and hygienic suitability of starter cultures.
Journal ArticleDOI
Characterization of the microbial flora from a traditional Greek fermented sausage.
Eleftherios H. Drosinos,Marios Mataragas,N. Xiraphi,G. Moschonas,Fragiskos Gaitis,J. Metaxopoulos +5 more
TL;DR: The microbial flora of naturally fermented sausages was studied and the tests used to characterize the lactic acid bacteria and staphylococci as well as their distribution on the three batches were also discussed.
Journal ArticleDOI
Antifungal Microbial Agents for Food Biopreservation—A Review
TL;DR: This review presents the main fungal spoilers encountered in food products, the antifungal microorganisms tested for food bioprotection, and their mechanisms of action, with a focus on the recent in situ studies and the constraints associated with the use of antIFungal microbial agents for foodBiopreservation.
References
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Journal ArticleDOI
Antibacterial activity of Lactobacillus sake isolated from meat.
U Schillinger,F K Lücke +1 more
TL;DR: A total of 221 strains of Lactobacillus isolated from meat and meat products were screened for antagonistic activities under conditions that eliminated the effects of organic acids and hydrogen peroxide, indicating that this substance is a bacteriocin, which was designated sakacin A.
Book
Microbiology of Fermented Foods
TL;DR: This book discussesFermented Protein Foods in the Orient: Shoyu and Miso in Japan, and potential Infective and Toxic Microbiological Hazards Associated with the Consumption of Fermented Foods.
Journal ArticleDOI
Lactic acid bacteria in meat fermentation
TL;DR: The physiological properties of lactic starters do not suffice to ensure a sensory quality which can be found in traditionally produced dry fermented sausages, so additional activities required are present in micrococci and yeasts which are further components of starter culture preparations.
Journal ArticleDOI
Characterization of the Bacteriocins Curvacin A from Lactobacillus curvatus LTH1174 and Sakacin P from L. sake LTH673
TL;DR: Two bacteriocin producing strains,one of Lactobacillus curvatus and one of L. sake, have been isolated employing a catalase-containing bacteriOCin-screening-medium for lactobacilli, and were not only active against closely related lactOBacilli but also against the opportunistic food pathogens Listeria monocytogenes and Enterococcus faecalis.
Journal ArticleDOI
Enhanced control of Listeria monocytogenes by in situ-produced pediocin during dry fermented sausage production.
TL;DR: It is indicated that the dry sausage fermentation process can reduce L. monocytogenes populations, and pediocin production contributed to an increase in safety during both the fermentation and drying portions of sausage manufacturing.