The pH-unrelated influence of salt, temperature and manganese on aroma formation by Staphylococcus xylosus and Staphylococcus carnosus in a fermented meat model system

International Journal of Food Microbiology

Volumn 97, Issue 1, 2004, Pages 31-42

  Tjener, Karsten ^a   Stahnke, Louise H ^a   Andersen, Lone ^a   Martinussen, Jan ^b  

^a CHR HANSEN A S   (Denmark)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Fermented sausage; Manganese; Orthogonalisation; Pediococcus pentosaceus; pH; Salt; Staphylococcus carnosus; Staphylococcus xylosus; Temperature; Volatiles

Indexed keywords

LACTIC ACID; MANGANESE; SODIUM CHLORIDE;

AROMA; ARTICLE; CONTROLLED STUDY; FERMENTATION; LINEAR REGRESSION ANALYSIS; MEAT INDUSTRY; MICROBIAL ACTIVITY; NONHUMAN; PEDIOCOCCUS; PH; REGRESSION ANALYSIS; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS XYLOSUS; TEMPERATURE; VOLATILIZATION;

ANIMALS; DOSE-RESPONSE RELATIONSHIP, DRUG; FERMENTATION; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; LINEAR MODELS; MANGANESE; MEAT PRODUCTS; MODELS, BIOLOGICAL; ODORS; SALTS; STAPHYLOCOCCUS; SWINE; TEMPERATURE;

BACTERIA (MICROORGANISMS); PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS XYLOSUS;

EID: 9444267673     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.04.007     Document Type: Article

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