Handbook of Meat Processing

(Greg DeLong) #1

196 Chapter 9


Lactobacillus rhamnosus strains. International
Journal of Food Microbiology 64 : 205 – 210.
Fadda , S. , G. Vignolo , A. P. R. Holgado , and G. Oliver.
1998. Proteolytic activity of Lactobacillus strains iso-
lated from dry - fermented sausages on muscle sarco-
plasmic proteins. Meat Science 49 : l – 18.
Fadda , S. , Y. Sanz , G. Vignolo , M. - C. Aristoy , G.
Oliver , and F. Toldra. 1999a. Characterization of
muscle sarcoplasmic and myofi brillar protein hydro-
lysis caused by Lactobacillus plantarum. Applied and
Environmental Microbiology 65 : 3540 – 3546.
Fadda , S. , Y. Sanz , G. Vignolo , M. - C. Aristoy , G.
Oliver , and F. Toldra. 1999b. Hydrolysis of pork
muscle sarcoplasmic proteins by Lactobacillus curva-
tus and Lactobacillus sake. Applied and Environmental
Microbiology 65 : 578 – 584.
Fontana , C. , G. Vignolo , and P. S. Cocconcelli. 2005b.
PCR - DGGE analysis for the identifi cation of micro-
bial populations from Argentinean dry fermented sau-
sages. Journal of Microbiological Methods
63 : 254 – 263.
Fontana , C. , P. S. Cocconcelli , and G. Vignolo. 2005a.
Monitoring the bacterial population dynamics during
fermentation of artisanal Argentinean sausages.
International Journal of Food Microbiology
103 : 131 – 142.
Garcia , M. L. , R. Dominguez , M. D. Galvez , C. Casas ,
and M. D. Selgas. 2002. Utilization of cereal and fruit
fi bres in low fat dry fermented sausages. Meat Science
60 : 227 – 236.
Gevers , D. , M. Danielsen , G. Huys , and J. Swings. 2003.
Molecular characterization of tet(M) genes in
Lactobacillus isolates from different types of fer-
mented dry sausage. Applied and Environmental
Microbiology 69 : 1270 – 1275.
Gimeno , O. , I. Astiasaran , and J. Bello. 1998. A mixture
of potassium, magnesium and calcium chlorides as a
partial replacement of sodium chloride in dry fer-
mented sausages. Journal of Agricultural and Food
Chemistry 46 : 4372 – 4375.
Gimeno , O. , I. Astiasaran , and J. Bello. 1999. Infl uence
of partial replacement of NaCl with KCl and CaCl 2
on texture and colour of dry fermented sausages.
Journal of Agricultural and Food Chemistry
47 : 873 – 877.
Gimeno , O. , I. Astiasaran , and J. Bello. 2001. Calcium
ascorbate as a potential partial substitute for NaCl in
dry fermented sausages: Effect on colour, texture and
hygienic quality at different concentrations. Meat
Science 57 : 23 – 29.
Gou , P. , L. Guerrero , J. Gelabert , and J. Arnau. 1996.
Potassium chloride, potassium lactate and glycine as
sodium chloride substitutes in fermented sausages and
in dry - cured pork loin. Meat Science 42 : 37 – 48.
Hambraeus , L. 1999. Meat or wheat for the next millen-
nium? Plenary lecture. Animal - and plant - food - based
diets and iron status: benefi ts and costs. Proceedings
of the Nutrition Society 58 : 235 – 242.
Iacumin , L. , G. Comi , C. Cantoni , and L. Cocolin. 2006.
Ecology and dynamics of coagulase - negative cocci
isolated from naturally fermented Italian sausages.
Systematic and Applied Microbiology 29 : 480 – 486.

broad inhibitory spectrum. Applied and Environmental
Microbiology 61 : 2643 – 2648.
Cintas , L. M. , P. Casaus , H. Holo , P. E. Hernandez , I.
F. Nes , and L. S. Havarstein. 1998. Enterocins L50A
and L50B, two novel bacteriocins from Enterococcus
faecium L50, and related to staphylococcal hemoly-
sins. Journal of Bacteriology 180 : 1988 – 1994.
Cintas , L. M. , P. Casaus , L. S. Havarstein , P. E.
Hernandez , and I. F. Nes. 1997. Biochemical and
genetic characterization of enterocin P, a novel sec -
dependent bacteriocin from Enterococcus faecium
P13 with a broad antimicrobial spectrum. Applied and
Environmental Microbiology 63 : 4321 – 4330.
Cocolin , L. , M. Manzano , D. Aggio , C. Cantoni , and G.
Comi. 2001. A novel polymerase chain reaction
(PCR) denaturing gradient gel electrophoresis
(DGGE) for the identifi cation of Micrococcaceae
strains involved in meat fermentations. Its application
to naturally fermented Italian sausages. Meat Science
57 : 59 – 64.
Cocolin , L. , R. Urso , K. Rantsiou , C. Cantoni , and G.
Comi. 2006. Dynamics and characterization of yeasts
during natural fermentation of Italian sausages. FEMS
Yeast Research 6 : 692 – 701.
Comi , G. , R. Urso , L. Iacumin , K. Rantsiou , P. Cattaneo ,
C. Cantoni , and L. Cocolin. 2005. Characterisation of
naturally fermented sausages produced in the North
East of Italy. Meat Science 69 : 381 – 392.
Coppola , R. , M. Iorizzo , R Saotta , E. Sorrentino , and L.
Grazia. 1997. Characterization of micrococci and
staphylococci isolated from soppressata molisana, a
Southern Italy fermented sausage. Food Microbiology
14 : 47 – 53.
Drosinos , E. H. , M. Mataragas , and J. Metaxopoulos.
2006. Modeling of growth and bacteriocin production
by Leuconostoc mesenteroides E131. Meat Science
74 : 690 – 696.
Drosinos , E. H. , M. Mataragas , and S. Paramithiotis.
2008. Antimicrobial activity of bacteriocins and their
applications. In Meat Biotechnology , edited by F.
Toldra. New York : Springer.
Drosinos , E. H. , S. Paramithiotis , G. Kolovos , I.
Tsikouras , and I. Metaxopoulos. 2007. Phenotypic
and technological diversity of lactic acid bacteria and
staphylococci isolated from traditionally fermented
sausages in Greece. Food Microbiology 24 : 260 –
270.
Drosinos , E. H. , M. Mataragas , N. Xiraphi , G.
Moschonas , F. Gaitis , and J. Metaxopoulos. 2005.
Characterization of the microbial fl ora from a tradi-
tional Greek fermented sausage. Meat Science
6 : 307 – 317.
El Soda , M. , M. Korayem , and N. Ezzat. 1986. The
esterolytic and lipolytic activities of lactobacilli. III:
Detection and characterisation of the lipase system.
Milchwissenschaft 41 : 353 – 355.
Erkkila , S. , and E. Petaja. 2000. Screening of commer-
cial meat starter cultures at low pH and in the presence
of bile salts for potential probiotic use. Meat Science
55 : 297 – 300.
Erkkila , S. , M. - L. Suihko , S. Eerola , E. Petaja , and T.
Mattila - Sandholm. 2001. Dry sausage fermented by

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