1994
DOI: 10.1016/0309-1740(94)90110-4
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Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures

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Cited by 174 publications
(103 citation statements)
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“…The number of staphylococci decreased steadily at the end of ripening and this for all samples of sausages. This inhibition of staphylococci is due to the decrease of pH caused by lactobacilli as reported by other authors (Johansson et al, 1994;Lizaso et al, 1999;Samelis et al, 1998).…”
Section: Microbial Resultssupporting
confidence: 77%
“…The number of staphylococci decreased steadily at the end of ripening and this for all samples of sausages. This inhibition of staphylococci is due to the decrease of pH caused by lactobacilli as reported by other authors (Johansson et al, 1994;Lizaso et al, 1999;Samelis et al, 1998).…”
Section: Microbial Resultssupporting
confidence: 77%
“…Traditional meat products, such as dry fermented sausages are interesting models for investigations, once they are exposed to pro-oxidant conditions. Peroxide values were around 2-4 mequivO 2 .kg -1 , acceptable levels for a good quality (Fernández and Rodríguez, 1991;Johansson et al, 1994;Ghiretti et al, 1997;Zanardi et al, 1998). The free fat acids found were C14:0; C16:0; C16:1 (9); C17:0; C18:0; C18:1 (9); C18:1 (11); C18:2 (9, 12), (Table 2).…”
Section: Resultsmentioning
confidence: 99%
“…The physiological properties of bacteria isolated from meat fermentations, such as bacteriocins (Meisel et al 1989 ;Schillinger and Lücke 1989 ;Farber et al 1993 ;Vignolo et al 1993 ;Giraffa et al 1994 ;Rekhif et al 1995 ;Enan et al 1996), lipolysis (Garcia et al 1992 ;Ortiz de Apodaca et al 1993 ;Johansson et al 1994), proteolysis (Grazia et al 1990 ;Ortiz de Apodaca et al 1993 ;Johansson et al 1994), nitrite and nitrate reductases (Wolf and Hammes 1988 ;Buckenhüskes 1993 ;Mares et al 1994) have been studied in detail.…”
Section: It)mentioning
confidence: 99%