Methodologies for the Study of Microbial Ecology in Fermented Sausages

Alessandria, Valentina; Rantsiou, Kalliopi; Dolci, Paola; Cocolin, Luca Simone

doi:10.1002/9781118522653.ch21

Cited by 1 publication

(1 citation statement)

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“…Pediococcus cerevisiae was the first starter culture for meat fermentation (Deibel et al 1961 ). Then, the other species are Lactobacillus sakei and Lactobacillus curvatus among the LAB, Staphylococcus xylosus , and S. carnosus among the coagulase-negative staphylococci and Debaryomyces hansenii among yeasts were also used for meat product fermentation (Alessandria et al 2014 ). LABs produce bacteriocins that improve meat quality and stability during fermentation.…”

Section: Fermented Meat Productsmentioning

confidence: 99%

An overview of fermentation in the food industry - looking back from a new perspective

Siddiqui,

Erol,

Rugji

et al. 2023

Bioresour. Bioprocess.

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Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their increased storage stability, reduced risk of food poisoning, and enhanced flavor. Over the years, scientific research has associated the consumption of fermented products with improved health status. The fermentation process helps to break down compounds into more easily digestible forms. It also helps to reduce the amount of toxins and pathogens in food. Additionally, fermented foods contain probiotics, which are beneficial bacteria that help the body to digest food and absorb nutrients. In today’s world, non-communicable diseases such as cardiovascular disease, type 2 diabetes, cancer, and allergies have increased. In this regard, scientific investigations have demonstrated that shifting to a diet that contains fermented foods can reduce the risk of non-communicable diseases. Moreover, in the last decade, there has been a growing interest in fermentation technology to valorize food waste into valuable by-products. Fermentation of various food wastes has resulted in the successful production of valuable by-products, including enzymes, pigments, and biofuels.

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Section: Fermented Meat Productsmentioning

confidence: 99%