Characterization of proteolysis during the ripening of semi-dry fermented sausages

M.C Hughes, Joseph P. Kerry, Elke K. Arendt, +3

Meat Science

BiomanufacturingEngineeringFood FermentationBiochemical EngineeringBiotechnology +4

The importance of meat enzymes in ripening and flavour generation in dry fermented sausages. First results of a European project

K. Molly, D. Demeyer, Gunilla Johansson, +3

Food Chemistry

Food FermentationMeat EnzymesBiotechnologyEuropean ProjectFood Microbiology +7

Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy

Gianluigi Mauriello, Annalisa Casaburi, Giuseppe Blaiotta, +1

Meat Science

Technological PropertiesCoagulase Negative StaphylococciFood FermentationMicrobial ContaminationBiotechnology +9

Microbial enzymatic activities for improved fermented meats

Mónica Flores, Fidel Toldrá

Trends in Food Science & Technology

EngineeringFood FermentationMicrobial Enzymatic ActivitiesBiochemical EngineeringBiotechnology +5

Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits

Annalisa Casaburi, Rossella Di Monaco, Silvana Cavella, +3

Food Microbiology

Food FermentationSensory TraitsBiotechnologyFood MicrobiologyLipolytic Starter Cultures +7

Hydrolysis of Pork Muscle Sarcoplasmic Proteins by <i>Lactobacillus curvatus</i> and <i>Lactobacillus sake</i>

Silvina Fadda, Yolanda Sanz, Graciela Vignolo, +2

Applied and Environmental Microbiology

Technological characterization of lactic acid bacteria isolated from Armada cheese (a Spanish goats’ milk cheese)

M.A. Herreros, J.M. Fresno, Josefa González Prieto, +1

International Dairy Journal

Food FermentationFoodborne PathogensLactic Acid BacteriaBacteriologyFood Microbiology +6

Characterization of Muscle Sarcoplasmic and Myofibrillar Protein Hydrolysis Caused by <i>Lactobacillus plantarum</i>

Silvina Fadda, Yolanda Sanz, Graciela Vignolo, +2

Applied and Environmental Microbiology

Hydrophilic PeptidesBiochemistryMuscle SarcoplasmicOther PeptidesProtein Biosynthesis +12

Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages

Annalisa Casaburi, Giuseppe Blaiotta, Gianluigi Mauriello, +2

Meat Science

Technological ActivitiesFood FermentationStaphylococcus CarnosusBiotechnologyFood Microbiology +3

Hydrolysis of muscle myofibrillar proteins by Lactobacillus curvatus and Lactobacillus sake

Yolanda Sanz, Silvina Fadda, Graciela Vignolo, +2

International Journal of Food Microbiology

Muscle Myofibrillar ProteinsBiochemistryLactobacillus CurvatusFood BioprocessingMicrobiology +1