The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation

Samankaltaisia teoksia

• Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats
  Tekijä: Van Reckem, Emiel, et al.
  Julkaistu: (2019)
• Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins
  Tekijä: Van Reckem, Emiel, et al.
  Julkaistu: (2020)
• Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation
  Tekijä: Van der Veken, David, et al.
  Julkaistu: (2020)
• Temperature and pH Conditions That Prevail during Fermentation of Sausages Are Optimal for Production of the Antilisterial Bacteriocin Sakacin K
  Tekijä: Leroy, Frédéric, et al.
  Julkaistu: (1999)
• Species Pervasiveness Within the Group of Coagulase-Negative Staphylococci Associated With Meat Fermentation Is Modulated by pH
  Tekijä: Stavropoulou, Despoina Angeliki, et al.
  Julkaistu: (2018)