The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages

Food Microbiology

Volumn 27, Issue 7, 2010, Pages 945-954

  Ravyts, Frédéric ^a   Steen, Liselot ^b   Goemaere, Olivier ^b   Paelinck, Hubert ^b   De Vuyst, Luc ^a   Leroy, Frédéric ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

^b Research Group for Technology and Quality of Animal Products   (Belgium)

Author keywords

3 Methyl 1 butanol; Acetoin; Fermented dry sausage; Flavour; Staphylococcus carnosus; Staphylococcus xylosus

Indexed keywords

ACETOIN; ISOPENTYL ALCOHOL; PENTANOL;

ANIMAL; ARTICLE; CONSUMER; FERMENTATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HUMAN; MEAT; METABOLISM; MICROBIOLOGY; PH; STANDARD; STAPHYLOCOCCUS; SWINE; TASTE;

ACETOIN; ANIMALS; CONSUMER SATISFACTION; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; PENTANOLS; STAPHYLOCOCCUS; SWINE; TASTE;

BACTERIA (MICROORGANISMS); STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS SCIURI; STAPHYLOCOCCUS SUCCINUS; STAPHYLOCOCCUS XYLOSUS;

EID: 77955282006     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.05.030     Document Type: Article

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