New Insights on Fermented Meat Products

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OPINION

Published on 08 May 2019

The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts

Elena Bartkiene
Vadims Bartkevics
Erika Mozuriene
Vita Lele
Daiva Zadeike
Grazina Juodeikiene

doi 10.3389/fmicb.2019.01036

3,710 views
17 citations

REVIEW

Published on 26 Apr 2019

Role of Starter Cultures on the Safety of Fermented Meat Products

Marta Laranjo
Maria Eduarda Potes
Miguel Elias

doi 10.3389/fmicb.2019.00853

37,471 views
186 citations

ORIGINAL RESEARCH

Published on 06 Mar 2019

Tetracycline Gene Transfer in Staphylococcus xylosus in situ During Sausage Fermentation

Sabine Leroy
Souad Christieans
Régine Talon

doi 10.3389/fmicb.2019.00392

3,834 views
23 citations

ORIGINAL RESEARCH

Published on 19 Sep 2018

Species Pervasiveness Within the Group of Coagulase-Negative Staphylococci Associated With Meat Fermentation Is Modulated by pH

Despoina Angeliki Stavropoulou
Hannelore De Maere
Alberto Berardo
Bente Janssens
Panagiota Filippou
Luc De Vuyst
Stefaan De Smet
Frédéric Leroy

doi 10.3389/fmicb.2018.02232

2,285 views
19 citations

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Frontiers in Microbiology

Frontiers in Microbiology

Food Microbiology

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