Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage.
Painho da Beira Baixa
biogenic amines
food quality
food safety
smoked fermented sausages
starter cultures
Journal
Microorganisms
ISSN: 2076-2607
Titre abrégé: Microorganisms
Pays: Switzerland
ID NLM: 101625893
Informations de publication
Date de publication:
08 May 2020
08 May 2020
Historique:
received:
31
03
2020
revised:
20
04
2020
accepted:
03
05
2020
entrez:
14
5
2020
pubmed:
14
5
2020
medline:
14
5
2020
Statut:
epublish
Résumé
Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the effect of autochthonous starter cultures on the safety and quality of a smoked fermented sausage,
Identifiants
pubmed: 32397076
pii: microorganisms8050686
doi: 10.3390/microorganisms8050686
pmc: PMC7285050
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Fundação para a Ciência e a Tecnologia
ID : PDR2020-1.0.1-FEADER-031373
Organisme : Fundação para a Ciência e a Tecnologia
ID : PDR2020-1.0.1-FEADER-031359
Organisme : Fundação para a Ciência e a Tecnologia
ID : UIDB/05183/2020 (MED)
Organisme : Fundação para a Ciência e a Tecnologia
ID : UIDP/00276/2020 (CIISA)
Références
Food Microbiol. 2007 Feb;24(1):52-8
pubmed: 16943094
Meat Sci. 2008 Apr;78(4):381-90
pubmed: 22062456
Meat Sci. 2016 Jun;116:34-42
pubmed: 26848738
Food Microbiol. 2008 Apr;25(2):335-47
pubmed: 18206776
J Food Prot. 2013 Apr;76(4):588-94
pubmed: 23575119
Meat Sci. 2006 Nov;74(3):557-63
pubmed: 22063060
Crit Rev Food Sci Nutr. 2004;44(7-8):489-99
pubmed: 15969322
Meat Sci. 2011 Aug;88(4):761-6
pubmed: 21458169
J Food Sci. 2018 Oct;83(10):2544-2549
pubmed: 30252142
J Food Sci. 2007 Aug;72(6):M193-201
pubmed: 17995686
Food Microbiol. 2012 Feb;29(1):43-8
pubmed: 22029917
Meat Sci. 2011 Jul;88(3):517-24
pubmed: 21377808
Meat Sci. 2009 Jan;81(1):77-85
pubmed: 22063965
Foods. 2020 Jan 15;9(1):
pubmed: 31952356
BMC Microbiol. 2010 Apr 22;10:120
pubmed: 20412581
Food Chem. 2017 Mar 1;218:129-136
pubmed: 27719888
Front Microbiol. 2019 Apr 26;10:853
pubmed: 31133993
Meat Sci. 2012 Dec;92(4):704-14
pubmed: 22795774
Meat Sci. 2001 Feb;57(2):215-21
pubmed: 22061366
Food Chem. 2017 Mar 1;218:249-255
pubmed: 27719906
Meat Sci. 2010 Jan;84(1):172-9
pubmed: 20374771
Int J Food Microbiol. 1996 Apr;29(2-3):213-31
pubmed: 8796424
Food Chem. 2012 Dec 15;135(4):2750-5
pubmed: 22980868
Meat Sci. 2003 Nov;65(3):935-48
pubmed: 22063673
Food Chem Toxicol. 2017 Jan;99:78-85
pubmed: 27856296
Int J Food Microbiol. 2018 Aug 20;279:26-32
pubmed: 29723706
Meat Sci. 2013 Jul;94(3):369-75
pubmed: 23567139
Food Microbiol. 2012 Apr;29(2):242-6
pubmed: 22202879
Front Microbiol. 2018 Sep 19;9:2232
pubmed: 30283431
Meat Sci. 2010 Jun;85(2):256-64
pubmed: 20374895
Meat Sci. 2006 Nov;74(3):467-75
pubmed: 22063051
Meat Sci. 2000 Mar;54(3):203-8
pubmed: 22060689
Crit Rev Food Sci Nutr. 2017 Sep 2;57(13):2844-2856
pubmed: 26463373
Int J Food Microbiol. 2015 Nov 6;212:76-88
pubmed: 26002560
Int J Food Microbiol. 2017 Dec 4;262:99-106
pubmed: 28982061
Food Microbiol. 2011 Dec;28(8):1432-40
pubmed: 21925025