scholarly journals Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition

2021 ◽  
Vol 10 (2) ◽  
pp. 231-240
Author(s):  
Ruifang Mi ◽  
Xi Chen ◽  
Suyue Xiong ◽  
Biao Qi ◽  
Jiapeng Li ◽  
...  
Keyword(s):  
Fermented Sausage

EFFECT OF MICROBIAL STARTER CULTURE ON SOME MICROBIAL PROPERTIES OF FERMENTED SAUSAGE

2020 ◽  
Vol 23 (18) ◽  
Author(s):  
RanjbarShwan Abdulrahman ◽  
Abduljabar Omer Qoja
Keyword(s):  
Starter Culture ◽  
Fermented Sausage ◽  
Microbial Properties

scholarly journals Preparation of fermented sausage by lactic acid bacteria.

1985 ◽  
Vol 59 (1) ◽  
pp. 11-17 ◽  
Author(s):  
Takeo KATO ◽  
Kazushige KANIE ◽  
Ichizo SHIGA ◽  
Yasushi SATO
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Sausage

scholarly journals Screening of GABA-Producing Lactic Acid Bacteria from Thai Fermented Foods and Probiotic Potential of Levilactobacillus brevis F064A for GABA-Fermented Mulberry Juice Production

2020 ◽  
Vol 9 (1) ◽  
pp. 33
Author(s):  
Jirapat Kanklai ◽  
Tasneem Chemama Somwong ◽  
Patthanasak Rungsirivanich ◽  
Narumol Thongwai
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Monosodium Glutamate ◽  
Salmonella Typhi ◽  
Shigella Dysenteriae ◽  
Fermented Foods ◽  
Gamma Aminobutyric Acid ◽  
Fermented Sausage ◽  
Gaba Content ◽  
Mulberry Juice

Gamma-aminobutyric acid (GABA), the inhibitory neurotransmitter, can be naturally synthesized by a group of lactic acid bacteria (LAB) which is commonly found in rich carbohydrate materials such as fruits and fermented foods. Thirty-six isolates of GABA-producing LAB were obtained from Thai fermented foods. Among these, Levilactobacillus brevis F064A isolated from Thai fermented sausage displayed high GABA content, 2.85 ± 0.10 mg/mL and could tolerate acidic pH and bile salts indicating a promising probiotic. Mulberry (Morus sp.) is widely grown in Thailand. Many mulberry fruits are left to deteriorate during the high season. To increase its value, mulberry juice was prepared and added to monosodium glutamate (MSG), 2% (w/v) prior to inoculation with 5% (v/v) of L. brevis F064A and incubated at 37 °C for 48 h to obtain the GABA-fermented mulberry juice (GABA-FMJ). The GABA-FMJ obtained had 3.31 ± 0.06 mg/mL of GABA content, 5.58 ± 0.52 mg gallic acid equivalent/mL of antioxidant activity, 234.68 ± 15.53 mg cyanidin-3-glucoside/mL of anthocyanin, an ability to inhibit growth of Bacillus cereus TISTR 687, Salmonella Typhi DMST 22842 and Shigella dysenteriae DMST 1511, and 10.54 ± 0.5 log10 colony-forming units (CFU)/mL of viable L. brevis F064A cell count. This GABA-FMJ was considered as a potential naturally functional food for human of all ages.

Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design

Meat Science ◽  
2021 ◽  
pp. 108433
Author(s):  
João Marcos dos Santos ◽  
Eduardo Oliveira Ignácio ◽  
Camila Vespúcio Bis-Souza ◽  
Andrea Carla da Silva Barretto
Keyword(s):  
Microcrystalline Cellulose ◽  
Resistant Starch ◽  
Fermented Sausage ◽  
Reduced Fat ◽  
Simplex Design ◽  
Reduced Salt

Optimisation of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networks

Meat Science ◽  
2013 ◽  
Vol 94 (3) ◽  
pp. 341-348 ◽  
Author(s):  
Valeria S. Eim ◽  
Susana Simal ◽  
Carmen Rosselló ◽  
Antoni Femenia ◽  
José Bon
Keyword(s):  
Neural Networks ◽  
Artificial Neural Networks ◽  
Dietary Fibre ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Artificial Neural

Application of Lipozyme 10,000 L (fromRhizomucormiehei) in Dry Fermented Sausage Technology:  Study in a Pilot Plant and at the Industrial Level

1997 ◽  
Vol 45 (5) ◽  
pp. 1972-1976 ◽  
Author(s):  
Izaskun Zalacain ◽  
M. Jose Zapelena ◽  
M. Paz De Peña ◽  
Iciar Astiasarán ◽  
José Bello
Keyword(s):  
Pilot Plant ◽  
Technology Study ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Industrial Level

Role of Oregano (Origanum vulgare) Essential Oil as a Surface Fungus Inhibitor on Fermented Sausages: Evaluation of Its Effect on Microbial and Physicochemical Characteristics

2012 ◽  
Vol 75 (1) ◽  
pp. 104-111 ◽  
Author(s):  
CLEMENCIA CHAVES-LÓPEZ1 ◽  
ANA MARÍA MARTIN-SAacute;NCHEZ ◽  
EVANGÉLICA FUENTES-ZARAGOZA ◽  
MANUEL VIUDA-MARTOS ◽  
JUANA FERNÁNDEZ-LÓPEZ ◽  
...  
Keyword(s):  
Essential Oil ◽  
Textural Properties ◽  
Physicochemical Characteristics ◽  
Fungal Species ◽  
Potassium Sorbate ◽  
Fermented Sausage ◽  
Acremonium Strictum ◽  
Oregano Essential Oil ◽  
Color Changes ◽  
Cladosporium Sphaerospermum

Oregano essential oil (OEO) was evaluated to determine its effect on the growth of natural contaminating molds on the surface of Spanish fermented sausage, the development of the internal microbial population of the sausage, and the physicochemical properties of the sausage. Results indicated a dramatic reduction in the contaminant molds. At the end of ripening, the main endogenous fungal species in control samples were Mucor racemosus (55%), Aspergillus fumigatus (20.6%), Cladosporium sphaerospermum (11.1%), Acremonium strictum (7.9%), and Aspergillus niger (4.7%). In samples treated with OEO, M. racemosus and A. fumigatus were the only species isolated; the treatment was more effective against A. fumigatus than against M. racemosus. The use of OEO to inhibit surface fungi did not affect the sausage drying process, pH, water activity, or color changes during ripening. These parameters change in a typical pattern for fermented dry-cured sausages during ripening. At the end of ripening, OEO-treated sausages had lower hardness and greater chewiness than the control but showed similar textural properties to sausages treated with potassium sorbate.

Effect of nitrite on a bacteriocinogenic Lactococcus lactis transconjugant in fermented sausage

2001 ◽  
Vol 213 (1) ◽  
pp. 48-52 ◽  
Author(s):  
Scannell A. ◽  
Hill C. ◽  
Ross R. ◽  
Schwarz G. ◽  
Arendt E.
Keyword(s):  
Lactococcus Lactis ◽  
Fermented Sausage

Cured Pigment and Color Development in Fermented Sausage Containing Glucono-Delta-Lactone1

1977 ◽  
Vol 40 (6) ◽  
pp. 398-401 ◽  
Author(s):  
J. C. ACTON ◽  
R. L. DICK
Keyword(s):  
Nitric Oxide ◽  
Pigment Production ◽  
Heat Processing ◽  
Fermented Sausage ◽  
Color Development ◽  
Fermented Sausages ◽  
Fermentation Control ◽  
Initial Ph

Addition of 0.41% glucono-delta-lactone (GDL) to meat mixtures for fermented sausages produced an immediate acidulation response, lowering the initial pH from 6.0 to 5.4. After fermentation, control sausages had a pH of 5.1 which decreased to 5.0 at 16 days of drying. Sausages containing GDL had a pH of 4.8 at the end of the fermentation phase and the pH remained constant through heat processing and drying. Additional acidity from GDL usage promoted greater (P < 0.05) conversion of the total heme pigments to the nitric oxide heme pigment at each stage of processing examined. Although more pigment production occurred, sausages with GDL lost cured pigment upon dehydration at the same rate as control sausages. Color values showed a more rapid increase in ‘aL’ values for sausage containing GDL. Sample L and ‘bL’ values were similar for both sausage groups at each process phase.

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