Given consumer demand for foods with fewer artificial additives, the objective of this study was to investigate effects reduced use nitrites and phosphates on dry-fermented sausage quality. Four formulations were prepared: (1) control (using standard procedure 0.2% 110 mg/kg sodium nitrite) (2) 50% less nitrite, (3) nitrite ascorbate (225 mg/kg), (4) but no phosphates. Weight loss pH evolution ...

This study aimed to evaluate the efficacy of semi fermented and non fermented Camellia sinensis extracts (Black and Green tea) and comparison between them against Streptococcus mutans ATCC 25175, S. mitis ATCC 9811 and S. sanguis ATCC 10556 that are responsible for dental caries and bacteremias following dental manipulations. Minimum inhibitory concentrations of both tea extracts were assessed ...

In the Friuli Venezia Giulia region, in the North East of Italy, a traditional fermented sausage is produced without the use of microbial starters. It is characterized at the end of the ripening period by accentuated acidity, slight sourness and elastic, semi-hard consistency. In this study, three fermentations, carried out in different seasons (winter, spring and summer) were followed analyzin...

New safety recommendations for destroying enterohemorrhagic E. coli (EHEC) include cooking hamburgers thoroughly, incorporating a procedure that kills EHEC in the manufacture of raw fermented sausage, such as salami, and pasteurizing or using an equivalent processing method for apple cider. Public health problems with EHEC are being recognized throughout the world. The need for consumer educati...

The aim of this study was to derive new starter culture variants that are unable to grow below pH 4.6, the desirable pH of the Thai fermented pork sausage, Nham, specified by Thailand Food Standard, and apply them in Nham fermentation. Several acid-sensitive mutants of one of the commercial Nham starter cultures, Lactobacillus plantarum BCC 9546, were isolated as spontaneous neomycin-resistant ...