Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product “lukanka”
Sign Up to like & getrecommendations! Published in 2017 at "Brazilian Journal of Microbiology"
DOI: 10.1016/j.bjm.2017.02.005
Abstract: The present work discusses the technological and new selection criteria that should be included for selecting lactic acid bacteria for production of fermented meat. Lactic acid bacteria isolated from Bulgarian traditional fermented “lulanka” salami was… read more here.
Keywords: bacteria isolated; acid bacteria; fermented meat; lactic acid ... See more keywords
Correlation Between Microbial Diversity and Volatile Flavor Compounds of Suan zuo rou, a Fermented Meat Product From Guizhou, China
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DOI: 10.3389/fmicb.2021.736525
Abstract: Suan zuo rou (SZR), a traditional fermented meat from Guizhou province, China, is loved by local people for its unique flavor and nutritional value. However, the microbial communities and related flavor characteristics of SZR from… read more here.
Keywords: correlation; flavor; fermented meat; correlation microbial ... See more keywords
Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products
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DOI: 10.3390/foods11142090
Abstract: This paper reviews the effects of domestic and foreign influences on the substance metabolism pathways and the flavor and flora of LAB in fermented meat products to provide a new theoretical basis for developing new… read more here.
Keywords: substance metabolism; fermented meat; flavor; meat ... See more keywords
Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile
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DOI: 10.3390/foods11223558
Abstract: Consumers’ perception of meat products has changed in recent years, which has led to an increased interest in healthier meat products. In response to this demand, academia and industry have made efforts to reformulate meat… read more here.
Keywords: products healthier; dry fermented; fermented meat; plant ... See more keywords
Research Progress of Nitrite Metabolism in Fermented Meat Products
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DOI: 10.3390/foods12071485
Abstract: Nitrite is a common color and flavor enhancer in fermented meat products, but its secondary amines may transfer to the carcinogen N-nitrosamines. This review focuses on the sources, degradation, limitations, and alteration techniques of nitrite.… read more here.
Keywords: research progress; fermented meat; meat products; nitrite metabolism ... See more keywords