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Agricola

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Novel insights into the microbiology of fermented dairy foods.

• Authors : Macori G; Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland; APC Microbiome Institute, Cork, Ireland.

Subjects: Fermentation* ; Food Microbiology* ; Food Preservation*

• Source: Current opinion in biotechnology [Curr Opin Biotechnol] 2018 Feb; Vol. 49, pp. 172-178. Date of Electronic Publication: 2017 Sep 29.Publisher: Elsevier Country of Publication: England NLM ID: 9100492 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-0429

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Whey fermented by using Lactobacillus plantarum strains: A promising approach to increase the shelf life of pita bread.

• Authors : Izzo L; Department of Pharmacy, University of Naples 'Federico II,' Via Domenico Montesano 49, 80131 Napoli, Italy. Electronic address: .; Luz C

Subjects: Fermentation*; Antifungal Agents/Antifungal Agents/Antifungal Agents/*pharmacology ; Bread/Bread/Bread/*analysis

• Source: Journal of dairy science [J Dairy Sci] 2020 Jul; Vol. 103 (7), pp. 5906-5915. Date of Electronic Publication: 2020 May 07.Publisher: American Dairy Science Association Country of Publication: United States NLM ID: 2985126R Publication Model: Print-Electronic Cited Medium:

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Quality, functionality, and microbiology of fermented fish: a review.

• Authors : Zang J; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.; Department of Food Science, Cornell University, Ithaca, New York, USA.

Subjects: Fermentation* ; Fishes*/Fishes*/Fishes*/microbiology ; Food Microbiology*

• Source: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2020; Vol. 60 (7), pp. 1228-1242. Date of Publisher: Taylor & Francis Group Country of Publication: United States NLM ID: 8914818 Publication Model: Print-Electronic Cited Medium: Internet

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Biogenic amine content during the production and ripening of Sremski kulen, Serbian traditional dry fermented sausage.

• Authors : Suvajdžić B; Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, The University of Belgrade, Belgrade, Serbia.; Tasić T

Subjects: Fermentation* ; Food Quality* ; Pork Meat*

• Source: Animal science journal = Nihon chikusan Gakkaiho [Anim Sci J] 2020 Jan-Dec; Vol. 91 (1), pp. e13466.Publisher: Wiley Country of Publication: Australia NLM ID: 100956805 Publication Model: Print Cited Medium: Internet ISSN: 1740-0929 (Electronic)

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Bacteriocinogenic LAB Strains for Fermented Meat Preservation: Perspectives, Challenges, and Limitations.

• Authors : Favaro L; Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Agripolis, Viale dell'Università 16, 35020, Legnaro, PD, Italy. .; Todorov SD

Subjects: Fermentation* ; Food Microbiology* ; Food Preservation*

• Source: Probiotics and antimicrobial proteins [Probiotics Antimicrob Proteins] 2017 Dec; Vol. 9 (4), pp. 444-458.Publisher: Springer Country of Publication: United States NLM ID: 101484100 Publication Model: Print Cited Medium: Internet ISSN: 1867-1314

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Ræstur fiskur: air-dried fermented fish the Faroese way.

• Authors : Svanberg I; Uppsala Centre for Russian and Eurasian Research, Uppsala University, Box 514, SE-751 20, Uppsala, Sweden. .

Subjects: Fermentation* ; Food Preservation* ; Seafood*

• Source: Journal of ethnobiology and ethnomedicine [J Ethnobiol Ethnomed] 2015 Nov 04; Vol. 11, pp. 76. Date of Electronic Publication: 2015 Nov 04.Publisher: Biomed Central Country of Publication: England NLM ID: 101245794 Publication Model: Electronic Cited Medium: Internet ISSN: 1746-4269

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Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health.

• Authors : Swetwiwathana A; Faculty of Agro-industry, King Mongkut's Institute of Technology Ladkrabang (KMITL), Chalong-krung rd., Ladkrabang, Bangkok 10520 Thailand. Electronic address: .; Visessanguan W

Subjects: Bacteriocins*/Bacteriocins*/Bacteriocins*/metabolism ; Bacteriocins*/Bacteriocins*/Bacteriocins*/pharmacology ; Fermentation*

• Source: Meat science [Meat Sci] 2015 Nov; Vol. 109, pp. 101-5. Date of Electronic Publication: 2015 Jun 16.Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138

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Risk-based control of food-borne pathogens Listeria monocytogenes and Salmonella enterica in the Italian fermented sausages Cacciatore and Felino.

• Authors : Mataragas M; Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Via Leonardo da Vinci 44, Grugliasco, 10095 Turin, Italy; Agriculture University of Athens, Department of Food Science and Technology, Laboratory of Food Quality Control and Hygiene, Iera Odos 75, 11855 Athens, Greece. Electronic address: .

Subjects: Fermentation* ; Food Microbiology* ; Food Preservation*

• Source: Meat science [Meat Sci] 2015 May; Vol. 103, pp. 39-45. Date of Electronic Publication: 2015 Jan 09.Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138

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Agricola

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