Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage.
暂无分享,去创建一个
Xi Chen | Jiapeng Li | Jinchun Li | Junna Yang | Tong Zhou | Y. Xiong | Wenhua Chen
[1] X. Rui,et al. A newly discovered bacteriocin from Weissella hellenica D1501 associated with Chinese Dong fermented meat (Nanx Wudl) , 2014 .
[2] H. Paik,et al. Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition. , 2014, Meat science.
[3] M. Tripathi,et al. Probiotic functional foods: Survival of probiotics during processing and storage , 2014 .
[4] Z. Emam-djomeh,et al. Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage. , 2014, Meat science.
[5] R. Rubio,et al. Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages. , 2014, Food microbiology.
[6] W. Xia,et al. Effect of autochthonous starter cultures on microbiological and physico-chemical characteristics of Suan yu, a traditional Chinese low salt fermented fish , 2013 .
[7] Hongyang Ren,et al. Effects of inoculating Lactobacillus sakei starter cultures on the microbiological quality and nitrite depletion of Chinese fermented sausages , 2013 .
[8] R. Schwan,et al. Screening of Lactobacillus isolated from pork sausages for potential probiotic use and evaluation of the microbiological safety of fermented products. , 2013, Journal of food protection.
[9] J. Sindelar,et al. Human safety controversies surrounding nitrate and nitrite in the diet. , 2012, Nitric oxide : biology and chemistry.
[10] W. Hammes. Metabolism of nitrate in fermented meats: the characteristic feature of a specific group of fermented foods. , 2012, Food microbiology.
[11] Shengjun Chen,et al. Isolation and Identification of Nitrite-Degrading Lactic Acid Bacteria from Salted Fish , 2011 .
[12] Alejandro Hernández,et al. Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages. , 2011, Food microbiology.
[13] S. Bañón,et al. Evaluation of different starter cultures (Staphylococci plus Lactic Acid Bacteria) in semi-ripened Salami stuffed in swine gut. , 2011, Meat science.
[14] P. Kotzekidou,et al. Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages , 2011 .
[15] M. Fukushima,et al. The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages , 2010 .
[16] F. Tan,et al. Effects of addition of anka rice on the qualities of low-nitrite Chinese sausages. , 2010 .
[17] Dong Ming-sheng. Isolation and Identification of Nitrate Reducing Bacteria from Traditionally Fermented Meat Product "Nanx Wudl" , 2009 .
[18] H. Gonçalves,et al. Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content. , 2008, Meat science.
[19] K. Olsen,et al. Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities. , 2008, Meat science.
[20] W. Xue,et al. Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai , 2008 .
[21] K. Honikel,et al. The use and control of nitrate and nitrite for the processing of meat products. , 2008, Meat science.
[22] B. Kong,et al. Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation. , 2007, Meat science.
[23] F. Villani,et al. Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures. , 2007, Meat science.
[24] B. Mayo,et al. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update. , 2007, Meat science.
[25] C. Oh,et al. The depletion of sodium nitrite by lactic acid bacteria isolated from kimchi. , 2004, Journal of medicinal food.
[26] Jeff A. Cole,et al. Nitrate, bacteria and human health , 2004, Nature Reviews Microbiology.
[27] T. Kudo,et al. Evaluation of primers and PCR conditions for the analysis of 16S rRNA genes from a natural environment. , 2003, FEMS Microbiology Letters.
[28] R. Holley,et al. Interactive inhibition of meat spoilage and pathogenic bacteria by lysozyme, nisin and EDTA in the presence of nitrite and sodium chloride at 24 degrees C. , 2003, International journal of food microbiology.
[29] M. Beriáin,et al. Microbiological and biochemical changes during ripening of salchichón, a Spanish dry cured sausage , 1999 .
[30] J. A. Ordóñez,et al. Changes in the components of dry-fermented sausages during ripening. , 1999, Critical reviews in food science and nutrition.
[31] J. Monfort,et al. Bacterial starter cultures for meat fermentation , 1997 .
[32] H. Korkeala,et al. Sodium nitrite and potassium nitrate in control of nonproteolytic Clostridium botulinum outgrowth and toxigenesis in vacuum-packed cold-smoked rainbow trout. , 1997, International journal of food microbiology.
[33] D. Lane. 16S/23S rRNA sequencing , 1991 .
[34] W. Hammes,et al. Heme-dependent and heme-independent nitrite reduction by lactic acid bacteria results in different N-containing products. , 1990, International journal of food microbiology.
[35] D. P. Raymond,et al. Contribution of Nitrite to the Control of Clostridium botulinum in Liver Sausage. , 1982, Journal of food protection.
[36] D. Collins-Thompson,et al. Depletion of Sodium Nitrite by Lactic Acid Bacteria Isolated from Vacuum-Packed Bologna. , 1981, Journal of food protection.
[37] Yoshio N Ito,et al. Comparison of Two Methods and Improvements for Colorimetric Determination of Nitrite in Cod Roe. , 1979, Journal of food protection.
[38] Joseph G. Sebranek,et al. Advances in the technology of nitrite use and consideration of alternatives , 1979 .
[39] L. N. Christiansen,et al. Enhancing nitrite inhibition of Clostridium botulinum with isoascorbate in perishable canned cured meat , 1978, Applied and environmental microbiology.
[40] W. Sperber,et al. Hot-Loop Test for the Determination of Carbon Dioxide Production from Glucose by Lactic Acid Bacteria , 1976, Applied and environmental microbiology.