Add to ORKGDry-cured sheep ham is traditional products of the Western Balkans. It is produced by drying specially processed carcasses of whole sheep that are smoked in cold smoke and spontaneously fermented. The aim of this research was to investigate physicochemical properties and isolate lactic acid bacteria (LAB) and coagulase negative staphylococci (CNS) from the product. To this end, 9 samples of dry-cured sheep ham from three households were taken. Isolated LABs were identified as Lactobacillus curvatus, Lactobacillus sakei and Enterococcus faecium. CNS were identified as Staphylococcus xylosus, Staphylococcus saprophyticus, Staphylococcus equorum, Staphylococcus carnosus. LAB and CNS play a key role in defining the quality of the product.Publis...
The microbiota of Serrano dry-cured ham of different chemical composition, subjected or not to high-...
Microorganisms colonize cooked ham (CH) packaged in modified atmosphere with a preferential growth o...
This study was aimed to investigate the load of bacterial contaminant in fresh meat with different t...
This study assessed the potential of probiotic characteristics of bacterial strains isolated from d...
This paper examined the probiotic characteristics of 29 lactic acid bacteria isolated from tradition...
mentation process of sheep prosciutto is not controlled, therefore in this case,the isolated strains...
The results presented are a continuation of the research in monitoring the hygiene of facilities and...
The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. C...
International audienceKitoza is a traditional product from Madagascar manufactured either with strip...
International audienceKitoza is a traditional product from Madagascar manufactured either with strip...
In this study, the behavior and enterotoxin production by 10 different coagulase negative Staphyloco...
Llama meat fermented sausages are traditional products consumed in the Andean region of South Americ...
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Ci...
As in the traditional production of cheese in lambskin sacks raw cow’s or sheep’s milk is mostly use...
As in the traditional production of cheese in lambskin sacks raw cow’s or sheep’s milk is mostly use...
The microbiota of Serrano dry-cured ham of different chemical composition, subjected or not to high-...
Microorganisms colonize cooked ham (CH) packaged in modified atmosphere with a preferential growth o...
This study was aimed to investigate the load of bacterial contaminant in fresh meat with different t...
This study assessed the potential of probiotic characteristics of bacterial strains isolated from d...
This paper examined the probiotic characteristics of 29 lactic acid bacteria isolated from tradition...
mentation process of sheep prosciutto is not controlled, therefore in this case,the isolated strains...
The results presented are a continuation of the research in monitoring the hygiene of facilities and...
The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. C...
International audienceKitoza is a traditional product from Madagascar manufactured either with strip...
International audienceKitoza is a traditional product from Madagascar manufactured either with strip...
In this study, the behavior and enterotoxin production by 10 different coagulase negative Staphyloco...
Llama meat fermented sausages are traditional products consumed in the Andean region of South Americ...
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Ci...
As in the traditional production of cheese in lambskin sacks raw cow’s or sheep’s milk is mostly use...
As in the traditional production of cheese in lambskin sacks raw cow’s or sheep’s milk is mostly use...
The microbiota of Serrano dry-cured ham of different chemical composition, subjected or not to high-...
Microorganisms colonize cooked ham (CH) packaged in modified atmosphere with a preferential growth o...
This study was aimed to investigate the load of bacterial contaminant in fresh meat with different t...