Functional properties and flavor formation of two Staphylococcus simulans strains isolated from Chinese dry fermented sausages-Reference-Cited by-同舟云学术

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Functional properties and flavor formation of two Staphylococcus simulans strains isolated from Chinese dry fermented sausages

Published:2023-01 Issue: Volume:173 Page:114198
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Li Huanhuan^ORCID,Wang Can,Wang Zhe,Zhao Ke,Zhang Jin,Li Shuangxi,Chen Lihong,Tang Honggang^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Identification and characterization of potential autochthonous starter cultures from a Croatian “brand” product “Slavonski kulen”;Babić;Meat Science,2011

2. Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages;Cachaldora;Food Microbiology,2013

3. Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture;Casaburi;Food Control,2016

4. Effect of autochthonous starter cultures in the production of “salchichón”, a traditional Iberian dry-fermented sausage, with different ripening processes;Casquete;LWT--Food Science and Technology,2011

5. Nukacin 3299, a lantibiotic produced by Staphylococcus simulans 3299 identical to nukacin ISK-1;Ceotto;Veterinary Microbiology,2010

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1. LC-MS-based metabolomics approach to investigate the taste compounds formation of Jinhua ham prepared using Taihu pigs;Journal of Food Measurement and Characterization;2024-09-09

2. Compensative role of autochthonous lactic acid bacteria in physical properties and taste profiles of dry sausage with partial substitution of NaCl by KCl;LWT;2024-05

3. Improving the aroma profile of inoculated fermented sausages by constructing a synthetic core microbial community;Journal of Food Science;2023-09-26

4. Journey to the morpho-textural traits, microbiota, and volatilome of Ciauscolo PGI salami;Food Bioscience;2023-06

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