Wheat (as bran) and corn (as dry grain or fermented feed) are main ingredients of feedstuffs used in local cattle and pig farms in the South of the Buenos Aires Province (Argentina). Therefore, determining mycobiota and mycotoxins in wheat and corn is of prime importance for developing feed management techniques to optimise animal production and to minimize toxicity. Then, a mycological survey ...

Mycotoxins a"atoxin B1 (AFB 1 ) and ochratoxin A (OTA) present a common source of contamination of meat products. In this study, the three types of Croatian and Slovenian traditional meat products (n = 18) from the categories of dry-cured products, fermented sausages and dry-cured bacon, were analyzed on the levels of mycotoxins AFB 1 and OTA. After determination of basic chemical composition o...

Lactic-acid bacteria isolated throughout the ripening process from traditional RTE soft cheeses and dry-cured fermented sausages were characterized selected for their anti-L. monocytogenes activity. For this, LAB isolates first screened activity against this pathogen in agar spot assay further evaluated cheese sausage models simulating conditions of these products. From a total 371 isolates, 84...

Though traditional seasonings are widely used in many dishes, however, no attention has been paid to the investigation of their effects on quality characteristics of food products. The present investigation was undertaken to study the effects of incorporating several traditional seasonings including doenjang (fermented soybean paste), gochu-jang (red pepper paste), fresh medium-hot, and hot pep...

Fermented sausages are stable meat items typically prepared from comminuted mixtures of meat, spices, and salts permitted to ripe under controlled conditions, where bacteria produce lactic acid quickly reliably added sugars in the form dextrose. This study assessed possibility using fresh plantain (FRP) semi-dry fermented beef sausages. FRP was used at 0% (T0), 5% (T1) 10% (T2). A fourth treatm...

The effect of addition commercial fish collagen hydrolysate and encapsulated fish collagen hydrolysate on the quality characteristics of sucuk (a traditional Turkish dry-fermented sausage) was investigated. Fish collagen hydrolysates were encapsulated with maltodextrin (MD) which has two different dextrose equivalent (12DE and 19 DE), with two different types of core/coating material ratios (10...

The aim of this paper was the technological characterization of a Lactobacillus sakei strain able to produce the bacteriocin sakacin P. Experiments were conducted in vitro, using MRS-based medium, and in vivo, when the strain was inoculated as starter culture in real sausage fermentation. The results obtained underlined that the strain was able to grow in conditions that are commonly used in th...