Effect of inoculating Lactobacillus sakei strains alone or together with Staphylococcus xylosus on microbiological, physicochemical, fatty acid profile, and sensory quality of Tunisian dry‐fermented sausage-Reference-Cited by-同舟云学术

Effect of inoculating Lactobacillus sakei strains alone or together with Staphylococcus xylosus on microbiological, physicochemical, fatty acid profile, and sensory quality of Tunisian dry‐fermented sausage

Published:2021-03-23 Issue:5 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Boumaiza Mohamed¹²^ORCID,Najjari Afef¹,Jaballah Sana¹,Boudabous Abdellatif¹,Ouzari Hadda‐Imene¹

Affiliation:

1. LR03ES03 Microorganismes et Biomolécules Actives, Faculté des Sciences de Tunis Université de Tunis El Manar Tunis Tunisie

2. Department of Cell Biology, Faculty of Science Charles University Prague Czech Republic

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15443

Reference49 articles.

1. Review of the sensitivity of different foodborne pathogens to fermentation

2. Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages

3. Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants

4. The microbial ecology of a typical Italian salami during its natural fermentation

5. Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by ProbioticsLactobacillus plantarumIIA-2C12 orLactobacillus acidophilusIIA-2B4

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3. Effects of sorbitol-mediated curing on the physicochemical properties and bacterial community composition of loin ham during fermentation and ripening stages;Food Chemistry: X;2023-03

4. Characterization, enzymatic and biological properties of a dominant lactic acid bacteria strain of Lactobacillus sakei subsp. sakei isolated from stinky mandarin fish;Food Science and Technology;2023