The Microbiology of Fermentation and Ripening

Handbook of Fermented Meat and Poultry: Second Edition

Volumn , Issue , 2014, Pages 107-115

  Garriga, Margarita ^a   Aymerich, Teresa ^a  

^a IRTA   (Spain)

Author keywords

Biodiversity; Fermented sausages; Gram positive catalase positive cocci; Lactic acid bacteria; Starter cultures; Yeasts and molds

Indexed keywords

BIODIVERSITY; FERMENTATION; FOOD PROCESSING; LACTIC ACID; MEATS; SPOILAGE; STRAIN;

ANTIBIOTIC RESISTANCE; BACTERIOCIN PRODUCTION; FERMENTED SAUSAGES; GRAM POSITIVE; INTRINSIC FACTORS; LACTIC ACID BACTERIA; MOLECULAR METHODS; STARTER CULTURES;

BACTERIA;

EID: 84940884220     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118522653.ch13     Document Type: Chapter

References (120)

1. Adams MR. 1986. Fermented flesh foods. Progress in Industrial Microbiology, 23, 159-198.
2. Adams MR. 1999. Safety of industrial lactic acid bacteria. Journal of Biotechnology, 68, 171-178.
3. Ammor S, Mayo B. 2007. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: an update. Meat Science, 76, 138-146.
4. Andrighetto C, Zampese L, Lombardi A. 2001. RAPD-PCR characterization of lactobacilli isolated from artisanal meat plants and traditional fermented sausages of Veneto region (Italy). Letters in Applied Microbiology, 33, 26-30.
5. Atanassova V, Meindl A, Ring C. 2001. Prevalence of Staphylococcus aureus and staphylococcal enterotoxins in rawporkanduncooked smokedham-a comparison of classical culturing detection and RFLP-PCR. International Journal of Food Microbiology, 68, 105-113.
6. Aymerich MT, Garriga M, Ylla J, Vallier J, Monfort JM, Hugas M. 2000. Application of Enterocins as biopreservatives against Listeria innocua in meat products. Journal of Food Protection, 63, 721-726.
7. Aymerich MT, Martín B, Garriga M, Hugas M. 2003. Microbial quality and direct PCR identification of lactic acid bacteria and non-pathogenic staphylococci from artisanal low-acid sausages. Applied Environmental Microbiology, 69, 4583-4594.
8. Aymerich MT, Garriga M, Jofré A, Martín B, Monfort JM. 2006. The use of bacteriocins against meat-borne pathogens. In: Advanced Technologies for Meat Processing. LML Nollet, F Toldrà (eds), pp. 371-399. New York: Marcel Dekker.
9. Bacha K, Jonsson H, Ashenafi M. 2010. Microbial dynamics during the fermentation ofwakalim, a traditional Ethiopian fermented sausages. Journal of Food Quality, 33, 370-390.
10. Bacus J. N. (1986). Fermented meat and poultry products. In: Advances in Meat and Poultry Microbiology. AMD Pearson (ed.), pp. 123-164. London: Macmillan.
11. Berdagué JL, Monteil P, Montel MC, Talon R. 1993. Effect of starter cultures on the formation of flavour compounds in dry sausage. Meat Science, 35, 275-287.
12. Blaiotta G, Pennachia C, Parente E, Villani F. 2003. Design and evaluation of specific PCR primers for rapid reliable identification of Staphylococcus xylosus strains isolated from dry fermented sausages. Applied Microbiology, 26, 601-610.
13. Borch E, Kant-Muermans ML, Blixt Y. 1996. Bacterial spoilage of meat and cured meat products. International Journal of Food Microbiology, 33, 103-120.
14. Buckenhüskes HJ. 1993. Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities. FEMS Microbiology Reviews, 12, 253-271.
15. Callewaert R, Hugas M, De Vuyst L. 2000. Competitiveness and bacteriocin production of Enterococci in the production of Spanish-style dry fermented sausages. International Journal of Food Microbiology, 57, 33-42.
16. Campbell-Platt G. 1995. Fermented meats-a world perspective. In: Fermented Meats. G Campbell-Platt, PE Cook (eds), pp. 39-52. London: Blackie Academic & Professional.
17. Cantoni C, Molnar MR, Renon P, Gioletti G. 1967. Lipolytic micrococci in pork fat. Journal of Applied Bacteriology, 30, 190-196.
18. Cantoni C, Comi G, Bresciani C. 1987. Ruolo di Streptococcus faecalis nel rammollimento di wurstel. Industrie Alimentari, 766-770.
19. Castaño A, García Fontán MC, Fresno JM, Tornadijo ME, Carballo J. 2002. Survival of Enterobacteriaceae during processing of Chorizo de cebolla, a Spanish fermented sausage. Food Control, 13, 107-115.
20. Centeno JA, Menéndez S, Rodríguez-Otero JL. 1996. Main microbial flora present as natural starters in Cebreiro raw cow's-milk cheese (Northwest Spain). International Journal of Food Microbiology, 33, 307-313.
21. Chaillou S, Champomier-Verges MC, Cornet M, Crutz Le Coq AM, Dudez AM, Martin V, Beaufils S, Darbon-Rongère E, Bossy R, Loux V, Zagorec M. 2005. The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23k. Nature Biotechnology, 23, 1527-1533.
22. Chevallier I, Ammor S, Laguet A, Labayle S, Castanet V, Dufour E, Talon R. 2006. Microbial ecology of a small-scale facility producing traditional dry sausage. Food Control, 17, 446-453.
23. Clewell DB. 1990. Movable genetic elements and antibiotic resistance in enterococci. European Journal of Clinical Microbiology&Infectious Diseases: Official Publication of the European Society of Clinical Microbiology, 9, 90-102.
24. Cocconcelli PS, Porro D, Galandini S, Senini L. 1995. Development of RAPD protocol for typing of strains of lactic acid bacteria and enterococci. Letters in Applied Microbiology, 21, 376-379.
25. Cocolin L, Manzano M, Comi G. 2000. Development of a rapid method for the identification of Lactobacilus spp. isolated from naturally fermented Italian sausages using a polymerase chainreaction-temperature gradient gel electrophoresis. Letters in Applied Microbiology, 30, 126-129.
26. Cocolin L, Manzano M, Cantoni C, Comi G. 2001. Denaturing gradient gel electrophoresis analysis of the 16S rRNA gene V1 region to monitor dynamic changes in the bacterial population during fermentation of Italian sausages. Applied Environmental Microbiology, 67, 5113-5121.
27. Comaposada J, Arnau J, Gou P, Monfort JM. 2004. Accelerated method for drying and maturing sliced food products. Patent number WO2004IB00661.
28. Comi G, Cantoni C. 1980. I lieviti in insacatti crudi stagionati. Industrie Alimentari, 19, 857-860.
29. Coppola R, Iorizzo M, Sorrentino A, Sorrentino E, Grazia L. 1996. Resistenza al congelamento di lattobacilli mesofili isolati da insaccati e paste acide. Industrie Alimentari, 35, 349-351, 356.
30. Debevere JM, Voets JP, De Schryver F, Huyghebaert A. 1976. Lipolytic activity of Micrococcus sp. isolated from a starter culture in pork fat. Lebensmittel-Wissenchaft und Technology, 9, 160-162.
31. Dellapina G, Blanco D, Pancini E, Barbuti S, Campanini M. 1994. Microbiological evolution in Italian Felino, Milan and Hungarian-style salami. Industrie Conserve, 69, 85-90.
32. Demeyer D, Todorov N, Van Nevel CJV. 1982. Alpha-epsilon diaminopimelic acid (DAPA) in a sheep rumen infused with a synthetic diet of sugars and urea: evidence for degradation of bacteria. Tierphysiol Tierernahr Futtermittelkd, 48(1-2), 21-32.
33. Demeyer D, Raemaekers M, Rizzo A, Holck A, De Smedt A, Ten Brink B, Hagen B, Montel C, Zanardi E, Murbrekk E, Leroy F, Vandendriessche F, Lorentsen K, Venema K, Sunesen L, Stahnke Lh, De Vuyst L, Talon R, Chizzolini R, Eerola S. 2000. Control of bioflavour and safety in fermented sausages: first results of a European project. Food Research International, 33, 171-180.
34. Descheemaeker P, Lammens C, Pot B, Vandamme P, Goossens H. 1997. Evaluation of arbitrarily primed PCR analysis and pulsed-field gel electrophoresis of large genomic DNA fragments for identification of enterococci important in human medicine. International Journal of Systematic Bacteriology, 47, 555-561.
35. Devriese LA, Pot B, Van Damme L, Kersters K, Haesebrouck F. 1995. Identification of Enterococcus species isolated fromfoods of animal origin. International Journal of Food Microbiology, 26, 187-197.
36. Di Maria S, Basso AL, Santoro E, Grazia L, Coppola R. 2002. Monitoring of Staphylococcus xylosus DSM 20266 added as starter during fermentation and ripening of soppressata molisana, a typical Italian sausage. Journal of Applied Microbiology, 92, 158-164.
37. Ethelberg S, Smith B, Torpdahl M, Lisby M, Boel J, Jensen T, Nielsen EM, Mølbak K. (2009). Outbreak of non-O157 shiga toxin-producing Escherichia coli infection from consumption of beef sausage. Clinical Infectious Diseases, 48, 78-81.
38. Durá MA, Flores M, Toldrà F. 2004. Effect of Debaryomyces spp. on the proteolysis of dry fermented sausages. Meat Science, 68, 319-328.
39. EFSA (European Food Safety Authority). 2012. Scientific opinion on the maintenance of the list of QPS biological agents intentionally added to food and feed (2012 update). EFSA Journal, 10(12), 3020.
40. Encinas JP, López Díaz TM, García López ML, Otero A, Moreno B. 2000. Yeast population on Spanish fermented sausages. Meat Science, 54, 203-208.
41. Fadda S, Sanz Y, Vignolo G, Aristoy MC, Oliver G, Toldrá F. 1999. Hydrolysis of pork muscle sarcoplasmic proteins by Lactobacillus curvatus and Lactobacillus sake. Applied Environmental Microbiology, 65, 578-584.
42. Farber JM, Cai Y, Ross WH. 1996. Predictive modeling of the growth of Listeria monocytogenes in CO2 environments. International Journal of Food Microbiology, 32, 133-144.
43. Fischer U, Schleifer KH. 1980. Vorkommen von staphylokokken un mikrokokken in Rohwurst. Fleischwirtschaft, 60, 1046-1049.
44. Foegeding PM, Thomas AB, Pilkington DH, Klaenhammer TR. 1992. Enhanced control of Listeria monocytogenes by in situ-produced pediocin during dry fermented sausage production. Applied Environmental Microbiology, 58, 884-890.
45. Fonseca S, Cachaldora A, Gomez M, Franco I, Carballo J. 2013a. Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage Food Microbiology, 33, 77-84.
46. Fonseca S, Ivette Ouoba LII, Franco I, Carballo J. 2013b. Use of molecular methods to characterize the bacterial community and tomonitor different native starter cultures throughout the ripening of Galician chorizo Food Microbiology, 34, 215-226.
47. Fontana C, Cocconcelli PS, Vignolo G. 2005. Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages. International Journal of Food Microbiology, 103, 131-142.
48. Franz CM, Holzapfel W, Stiles ME. 1999. Enterococci at the crossroads of food safety? International Journal of Food Microbiology, 47, 1-24.
49. García-Varona M, Santos EM, Jaime I, Rovira J. 2000. Characterisation of Micrococcaceae isolated from different varieties of chorizo. International Journal of Food Microbiology, 54, 189-195.
50. Garriga M, Hugas M, Gou P, Aymerich MT, Arnau J, Monfort JM. 1996. Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages. International Journal of Food Microbiology, 32, 173-183.
51. Giovannacci I, Queguiner S, Ragimbeau C, Salvat G, Vendeuvre JL, Carlier V, Ermel G. 2001. Tracing of Salmonella spp. in two pork slaughter and cutting plants using serotyping and macrorestriction genotyping. Journal of Applied Microbiology, 90, 131-147.
52. Giraffa G. 2002. Enterococci from foods. FEMS Microbiology Reviews, 26, 163-171.
53. Gossner CM, van Cauteren D, LeHello S, Weill FX, Terrien E, Tessier S, Janin C, Brisabois A, Dusch V, Vaillant V, Jourdan-da Silva N. 2012. Nationwide outbreak of Salmonella enterica serotype 4, [5], 12:i:- infection associated with consumption of dried pork sausage, France, November to December 2011. Eurosurveillance, 17, 19-22.
54. Hierro E, Ordoñez J, Bruna JM, Pin C, Fernandez M, De La Hoz L. 2005. Volatile compound generation in dry fermented sausages by the surface inoculation of selected mould species. European Journal of Applied Microbiology, 220, 494-501.
55. Hugas M. 1998. Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products. Meat Science, 49, S139-S150.
56. Hugas M, Garriga M, Aymerich T, Monfort JM. 1993. Biochemical characterization of lactobacilli from dry fermented sausages. International Journal of Food Microbiology, 18, 107-113.
57. Hugas M, Garriga M, Aymerich MT, Monfort JM. 1995. Inhibition of Listeria in dry fermented sausages by the bacteriocinogenic Lactobacillus sake CTC494. Journal of Applied Bacteriology, 79, 322-330.
58. Johansson G, Berdagué JL, Larsson M, Tran N, Borch E. 1994. Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures. Meat Science, 38, 203-218.
59. Kneifel W, Berger E. 1994. Microbiological criteria of random samples of spices and herbs retailed on the Austrian market. Journal of Food Protection, 57, 893-901.
60. Kuhn KG, Torpdahl M, Frank C, Sigsgaard K, Ethelberg S, 2011. An outbreak of Salmonella Typhimuriumtraced back to salami, Denmark, April to June 2010. Eurosurveillance, 16, 13-16.
61. Knudtson LM, Hartman PA. 1992. Routine procedures for isolation and identification of enterococci and fecal streptococci. Applied Environmental Microbiology, 58, 3027-3031.
62. Kröckel L. 1995. Bacterial fermentation of meats. In: Fermented Meats. G Campbell-Platt, PE Cook, pp. 69-109. London: Blackie Academic & Professional.
63. Latorre-Moratalla ML, Bosch-Fusté J, Bover-Cid S, Aymerich T, Vidal-Carou MC. 2011. Contribution of enterococci to the volatile profile of slightly-fermented sausages. LWT-Food Science and Technology, 44, 145-152.
64. Le Loir Y, Baron F, Gautier M. 2003. Staphylococcus aureus and food poisoning. Genetics and Molecular Research, 2, 63-76.
65. Liepe HU. 1983. Starter cultures in meat production. In: Biotechnology and Food Processing. SD Kung, DD Bills, R Quatrano (eds), pp. 273-286. London: Butterworths.
66. Lizaso G, Chasco J, Beriain MJ. 1999. Microbial and biochemical changes during ripening of salsichón, a Spanish dry cured sausage. Food Microbiology, 16, 219-228.
67. Lücke FK. 1974. Fermented sausages. In: Microbiology of Fermented Foods. BJBWood (ed.), pp. 41-49. London: Applied Science Publishers.
68. Lücke FK. 1986. Microbiological processes in the manufacture of dry sausages and raw ham. Fleischwirtschaft, 66, 1505-1509.
69. Mariné-Font A, Vidal-Carou MC, Izquierdo-Pulido M, Venciana-Nogués MT, Hernández-Jover T. 1995. Les amines biogènes dans les aliments: leur signification, leur analyse. Annales des Falsifications et de l'Expertise Chimique, 88, 119-140.
70. Martín B, Garriga M, Hugas M, Aymerich T. 2005. Genetic diversity and safety aspects of enterococci from slightly fermented sausages. Journal of Applied Microbiology, 98, 1177-1190.
71. Martín B, Jofré A, Garriga M, Pla M, Aymerich T. 2006a. Rapid quantitative detection of Lactobacillus sakei in meat and fermented sausages by real-time PCR Applied Environmental Microbiology, 72, 6040-6048.
72. Martín B, Garriga M, Hugas M, Bover-Cid S, Veciana-Nogués MT, Aymerich MT. 2006b. Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages International Journal of Food Microbiology, 107, 147-158.
73. Mauriello G, Ercolini D, La Storia A, Casaburi A, Villani F. 2004. Development of polythene films for food packaging activated with an antilisterial bacteriocin from Lactobacillus curvatus 32Y. Journal of Applied Microbiology, 97, 314-322.
74. Mavromatis P, Quantick PC. 2002. Modification of Niven's medium for the enumeration of histamine-forming bacteria and discussion of the parameters associated with its use. Journal of Food Protection, 65, 546-551.
75. Mead PS, Slutsker L, Dietz V, Mccaig LF, Bresee JS, Shapiro C, Griffin PM, Tauxe RV. 1999. Food-related illness and death in the United States. Emerging Infectious Disease, 5, 607-625.
76. Mendonça RCS, Gouvea DM, Hungaro HM, Sodre AD, Querol-Simon A. 2013. Dynamics of the yeast flora in artisanal country style and industrial dry cured sausage (yeast in fermented sausage). Food Control, 29, 143-148.
77. Metaxopoulos J, Samelis J, Papadelli M. 2001. Technological and microbiological evaluation of traditional processes as modified for the industrial manufacturingof dry fermented sausage in Greece. Italian Journalof Food Science, 1, 3-18.
78. Miralles MC, Flores J, Perez-Martinez G. 1996. Biochemical tests for the selection of Staphylococcus strains as potential meat starter cultures. Food Microbiology, 13, 227-236.
79. Montel MC, Talon R, Fournaud J, Champomier MC. 1991. A simplified key for identifying homofermentative Lactobacillus and Carnobacterium spp. from meat. Journal of Applied Bacteriology, 70, 469-472.
80. Montel MC, Masson F, Talon R. 1998. Bacterial role in flavour development. Meat Science, 49, S111-S123.
81. Mundy LM, Sahm DF, Gilmore MS. 2000. Relationship between enterococcal virulence and antimicrobial resistance. Clinical Microbiology Review, 13, 513-522.
82. Murray BE. 1990. The life and times of the Enterococcus. Clinical Microbiology Review, 3, 46-65.
83. Nes IF, Tagg JR. 1996. Novel lantibiotics and their pre-peptides. Antonie Van Leeuwenhoek, 69, 89-97.
84. Olesen PT, Stahnke LH. 2000. The influence of Debaryomyces hansenii and Candida utilis on the aroma formation in garlic spiced fermented sausages and model minces. Meat Science, 56, 357-368.
85. Pala TR, Sevilla A. 2004. Microbial contamination of carcasses, meat, and equipment froman Iberianpork cutting plant. Journalof Food Protection, 67, 1624-1629.
86. Papa F, Zambonelli C, Grazia L. 1995. Production of Milano style salami of good quality and safety. Food Microbiology, 12, 9-12.
87. Papamanoli E, Kotzekidou P, Tzanetakis N, Litopoulou-Tzanetaki E. 2002. Characterization of Micrococcaceae isolated from dry fermented sausage. Food Microbiology, 19, 441-449.
88. Parente E, Griego S, Crudele MA. 2001. Phenotypic diversity of lactic acid bacteria isolated from fermented sausages produced in Basilicata (Southern Italy). Journal of Applied Microbiology, 90, 943-952.
89. Pederson CS. 1971. Microbiology of Food Fermentations. Westport, CT:AVI.
90. Peters J, Mac K, Wichmann-Schauer H, Klein G, Ellerbroek L. 2003. Species distribution and antibiotic resistance patterns of enterococci isolated from food of animal origin in Germany. International Journal of Food Microbiology, 88, 311-314.
91. Rantsiou K, Drosinos EH, Gialitaki M, Urso R, Krommer J, Gasparik-Reichardt J, Tóth S, Metaxopoulos J, Comi G, Cocolin L, Cantoni C. 2005a. Molecular characterization of Lactobacillus species isolated from naturally fermented sausages produced in Greece, Hungary and Italy Food Microbiology, 22, 19-28.
92. Rantsiou K, Urso R, Iacumin L, Cantoni C, Cattaneo P, Comi G, Cocolin L. 2005b. Culture-dependent and -independent methods to investigate the microbial ecology of Italian fermented sausages Applied Environmental Microbiology, 71, 1977-1986.
93. Rai AK, Tamang JP, Palni U. 2010. Microbiological studies of ethnic meat products of the Eastern Himalayas. Meat Science, 85, 560-567.
94. Rebecchi A, Crivori S, Sarra PG, Cocconcelli PS. 1998. Physiological and molecular techniques for the study of bacterial community development in sausage fermentation. Journal of Applied Microbiology, 84, 1043-1049.
95. Rossi F, Tofalo R, Torriani S, Suzzi G. 2001. Identification by 16S-23S rDNA intergenic region amplification, genotypic and phenotypic clustering of Staphylococcus xylosus strains from dry sausages. Journal of Applied Microbiology, 90, 365-371.
96. Rouhi M, Sohrabvandi S, Mortazavian AM. 2013. Probiotic fermented sausage: viability of probioticmicroorganisms and sensory characteristics. Critical Reviews in Food Science and Nutrition, 53, 331-348.
97. Rubio R, Bover-Cid S, Martín B, Garriga M Aymerich T, 2013. Assessment of safe enterococci as bioprotective cultures in low-acid fermented sausages combined with high hydrostatic pressure. Food Microbiology, 33, 158-165.
98. Salvat G, Toquin MT, Michel Y, Colin P. 1995. Control of Listeria monocytogenes in the delicatessen industries: the lessons of a listeriosis outbreak in France. International Journal of Food Microbiology, 25, 75-81.
99. Samelis J, Maurogenakis F, Metaxopoulos J. 1994. Characterisation of lactic acid bacteria isolated from naturally fermented Greek dry salami. International Journal of Food Microbiology, 23, 179-196.
100. Samelis J, Metaxopoulos J, Vlassi M, Pappa A. 1998. Stability and safety of traditional Greek salami-a microbiological ecology study. International Journal of Food Microbiology, 44, 69-82.
101. Santos EM, González-Fernández C, Jaime I, Rovira J. 1998. Comparative study of lactic acid bacteria house flora isolated in different varieties of "chorizo." International Journal of Food Microbiology, 39, 123-128.
102. Schimmer B, Nygard K, Eriksen HM, Lassen J, Lindstedt BA, Brandal LT, Kapperud G, Aavitsland P. 2008. Outbreak of haemolytic uraemic syndrome in Norway caused by stx2-positive Escherichia coli O103:H25 traced to cured mutton sausages. BMC Infectious Diseases, 8, 41.
103. Schillinger U, Lücke FK. 1987. Identification of lactobacilli from meat and meat products. Food Microbiology, 4, 199-208.
104. Schleifer KH. 1986. Gram positive cocci. In: Bergey's Manual of Systematic Bacteriology. PHA Sneath, NS Mair, JG Holt (eds), pp. 999-1003. Philadelphia: Lippincott Williams &Wilkins.
105. Seager MS, Banks JG, Blackburn C, Board RG. 1986. A taxonomic study of Staphylococcus spp. isolated from fermented sausages. Journal of Food Science, 51, 295-297.
106. Silla-Santos MH. 1998. Amino acid decarboxylase capability of microorganisms isolated in Spanish fermented meat products. International Journal of Food Microbiology, 39, 227-230.
107. Simonetti P, Cantoni C. 1983. Coagulase negative staphylococci for dry sausage ripening. Industrie Alimentari, 22, 262-264.
108. Sorensen BB, Samuelsen H. 1996. The combined effects of environmental conditions on lipolysis of pork fat by lipase of the meat starter culture organisms Staphylococcus xylosus, S. carnosus and S. equorum-acomparative study in model systems. International Journal of Food Microbiology, 35, 59-71.
109. Stollewerk K, Jofré A, Comaposada J, Ferrini G, Garriga M. 2011. Ensuring food safety by an innovative fermented sausage manufacturing system. Food Control, 22, 1984-1991.
110. Stollewerk K, JofréA, Comaposada J, Arnau J, Garriga M. 2012. Theimpact of fast drying (QDS process®) and high pressure on food safety of NaCl-free processeddry fermented sausages. Innovative Food Science and Emerging Technologies, 16, 89-95.
111. Sunesen LO, Stahnke LH. 2003. Mould starter culture for dry sausages-selection, application and effect. Meat Science, 65, 935-948.
112. Talon R, Walter D, Chartier S, Barrière C, Montel MC. 1999. Effect of nitrate and incubation conditions on the production of catalase and nitrate reductase by staphylococci. International Journal of Food Microbiology, 52, 47-56.
113. Talon R, Lebert I, Lebert A, Leroy S, Garriga M, Aymerich T, Drosinos EH, Zanardi E, Ianeri A, Fraqueza MJ, Patarata L, Lauková A. 2007. Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1. Microbial ecosystems of processing environments. Meat Science, 77, 570-579.
114. Tilden J, Young W, McNamara AM, Custer C, Boesel B, Lambert-Fair M, Majkowski J, Vugia D, Werner SB, Hollingsworth J, Morris JG. 1996. A new route of transmission for Escherichia coli: infection from dry fermented salami. American Journal of Public Health, 86(8), 1142-1145.
115. Tham W. 1988. Histamine formation by enterococci isolated from home-made goat cheeses. International Journal of Food Microbiology, 7, 103-108.
116. Thornill PJ, Cogan TM. 1984. Use of gas-liquid chromatography to determine the end-products of growth of lactic acid bacteria. Applied Environmental Microbiology, 47, 1250-1254.
117. Torriani S, Dellaglio F, Palummeri M. 1990. Characterization of lactobacilli isolated from Italian salami. Annals of Microbiology, 40, 225-233.
118. Tremonte P, Reale A, Di Renzo T, Tipaldi L, Di Luccia A, Coppola R, Sorrentino E, Succi M. 2010. Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity. Letters in Applied Microbiology, 51, 586-594.
119. Vidal-Carou MC, Izquierdo-Pulido M, Martin-Morro MC, Mariné-Font A. 1990. Histamine and tyramine in meat products: relationship with meat spoilage. Food Chemistry, 37, 239-249.
120. Williams RC, Isaacs S, Decou ML, Richardson EA, Buffett MC, Slinger RW, Brodsky MH, Ciebin BW, Ellis A, Hockin J. 2000. Illness outbreak associated with Escherichia coli O157:H7 in Genoa salami. Canadian Medical Association Journal, 162(10), 1409-1413.