Handbook of Fermented Meat and Poultry 2007
DOI: 10.1002/9780470376430.ch12
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The Microbiology of Fermentation and Ripening

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Cited by 11 publications
(9 citation statements)
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“…Table 1 summarizes the results of the microbial analysis performed in meat products submitted to different smoking regimes. Total mesophilic bacteria counts reflect the higher counts obtained for LAB, as expected in dry-cured products, where these microorganisms are responsible for a slight fermentation during a long period [27,28]. The LAB counts reached 8.0 to 8.8 log cfu/g, which is in accordance with the values reported in dry-cured sausages by several authors [29][30][31].…”
Section: Discussionsupporting
confidence: 89%
“…Table 1 summarizes the results of the microbial analysis performed in meat products submitted to different smoking regimes. Total mesophilic bacteria counts reflect the higher counts obtained for LAB, as expected in dry-cured products, where these microorganisms are responsible for a slight fermentation during a long period [27,28]. The LAB counts reached 8.0 to 8.8 log cfu/g, which is in accordance with the values reported in dry-cured sausages by several authors [29][30][31].…”
Section: Discussionsupporting
confidence: 89%
“…in fillets treated with DIS‐20 (Figure 3D). This corresponds to 7 g/kg, which is in accordance with the value of 1 to 8 g/kg reported by Garriga and Aymerich (2007) for the manufacture of fermented sausages. The decrease in d ‐glucose content during incubation could be caused by its consumption by microbial metabolism.…”
Section: Resultssupporting
confidence: 91%
“…Enterococci are normal constituents of the natural microbiota of many fermented-meat products, but can also be found in raw meat (Garriga and Aymerich, 2014 ), with E. faecium and E. faecalis being the predominant species, followed by E. hirae and E. durans (Franz et al, 2011 ). E. faecium and E. mundtii are reported in fish and fermented seafood (Ishibashi et al, 2012 ), and chicken and fermented meat products such as sausages (Hugas et al, 2003 ; Barbosa et al, 2014 ).…”
Section: Current Applications Of Enterococci and Their Bacteriocinsmentioning
confidence: 99%