1997
DOI: 10.1016/s0308-8146(97)00005-8
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Bacterial starter cultures for meat fermentation

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Cited by 229 publications
(159 citation statements)
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References 34 publications
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“…LAB cultures include several homofermentative species of meat origin, such as Lactobacillus sakei, which is well adapted to growing at low temperatures, and other species of vegetal origin, such as Lactobacillus plantarum and Pediococus pentosaceus, with their great acidifying capacity (Ammor & Mayo, 2007;Hugas & Monfort, 1997;Leroy et al, 2006). In a salami fermentation, LAB predominate over microflora to reach counts of up to 9 log CFU g -1 (Aro et al, 2010;Bedia, Méndez, & Bañón, 2011;Casaburi et al, 2007;Casaburi et al, 2008;Casquete et al, 2011;Cenci-Goga, Ranucci, Miraglia, & Cioffi, 2008;Fernández et al, 2008;Lizaso, Chasco, & Beriain, 1999;Tabanelli et al, 2012).…”
Section: Introductionmentioning
confidence: 99%
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“…LAB cultures include several homofermentative species of meat origin, such as Lactobacillus sakei, which is well adapted to growing at low temperatures, and other species of vegetal origin, such as Lactobacillus plantarum and Pediococus pentosaceus, with their great acidifying capacity (Ammor & Mayo, 2007;Hugas & Monfort, 1997;Leroy et al, 2006). In a salami fermentation, LAB predominate over microflora to reach counts of up to 9 log CFU g -1 (Aro et al, 2010;Bedia, Méndez, & Bañón, 2011;Casaburi et al, 2007;Casaburi et al, 2008;Casquete et al, 2011;Cenci-Goga, Ranucci, Miraglia, & Cioffi, 2008;Fernández et al, 2008;Lizaso, Chasco, & Beriain, 1999;Tabanelli et al, 2012).…”
Section: Introductionmentioning
confidence: 99%
“…12, No. 2, 160-165, http://dx.doi.org/10.1080/19476337.2013 technological aspects, including the inhibition of pathogenic and spoiling microflora, faster drying and improved texture as a result of protein denaturation and coagulation, the activation of muscle proteases and increased reddening through the formation of nitric oxide and nitrosylmyoglobin (Ammor & Mayo, 2007;Hugas & Monfort, 1997).…”
Section: Introductionmentioning
confidence: 99%
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“…These have involved the introduction of a competitive microflora of lactic acid bacteria as protective cultures for meat products, including bacteriocinproducing lactic acid bacteria and purified anti-listerial bacteriocins (12). Considering that bacteriocin-producing bacteria are isolated from foods that normally contain lactic acid bacteria, such as meat and dairy products, they have been consumed for a long time.…”
Section: Introductionmentioning
confidence: 99%
“…Higher values have been found in other studies, in which it was some lactic acid bacteria produce certain substances such as bacteriocines, which are able to inhibit the growth of some microorganisms (HAMMES; BANTLEON; MIN, 1990;SAMELIS et al, 1994;HUGAS;MONFORT, 1997;HANSEN, 2002;HOLZAPFEL, 2002;TERRA, 2003;PAPAMANOLI et al, 2003;LEROY;VUYST, 2004).…”
Section: Total Coliforms Fecal Coliforms and E Colimentioning
confidence: 62%