Sausages | List of Frontiers open access articles

Original Research

Published on 09 Jan 2023

Influence of Lactobacillus helveticus ZF22 and TR1-1-3 strains on the aromatic flavor of fermented sausages

in Food Chemistry

Jianjun Tian
Xueqian Yang
Kaiping Zhang
Yanhong Zhao
Feng Cheng
Ye Jin

Frontiers in Nutrition

doi 10.3389/fnut.2022.1058109

3,487 views
7 citations

Original Research

Published on 09 Mar 2023

Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria

in Microbial Physiology and Metabolism

Panpan Hu
Urooj Ali
Tariq Aziz
Li Wang
Jianying Zhao
Ghulam Nabi
Manal Y. Sameeh
Yanqin Yu
Yingchun Zhu

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1156413

6,439 views
19 citations

Original Research

Published on 17 May 2021

Cyprus Sausages’ Bacterial Community Identification Through Metataxonomic Sequencing: Evaluation of the Impact of Different DNA Extraction Protocols on the Sausages’ Microbial Diversity Representation

in Food Microbiology

Eleni Kamilari
Marina Efthymiou
Dimitrios A. Anagnostopoulos
Dimitrios Tsaltas

Frontiers in Microbiology

doi 10.3389/fmicb.2021.662957

6,037 views
9 citations

Original Research

Published on 04 Mar 2024

Assessment of adenosine triphosphate content in sausages stuffed in different modified casing treatments added with orange extracts, utilising hyperspectral imaging combined with multivariate analysis

in Food Chemistry

Chao-Hui Feng
Hirofumi Arai
Francisco J. Rodríguez-Pulido

Frontiers in Nutrition

doi 10.3389/fnut.2024.1370339

3,329 views
3 citations

Original Research

Published on 28 Jan 2022

Inhibition of Biogenic Amines Formation in Fermented Foods by the Addition of Cava Lees

in Food Microbiology

Salvador Hernández-Macias
Alba Martín-Garcia
Núria Ferrer-Bustins
Oriol Comas-Basté
Montserrat Riu-Aumatell
Elvira López-Tamames
Anna Jofré
M. Luz Latorre-Moratalla
Sara Bover-Cid
M. Carmen Vidal-Carou

Frontiers in Microbiology

doi 10.3389/fmicb.2021.818565

5,419 views
14 citations

Original Research

Published on 14 Jul 2025

Consumer preferences for evaluative front-of-package nutrition labels: evidence from a choice experiment in China

in Food Policy and Economics

Minda Yang
Shi Min
Trung Thanh Nguyen

Frontiers in Nutrition

doi 10.3389/fnut.2025.1563341

3,261 views

Original Research

Published on 04 Oct 2022

Dynamic change of bacterial diversity, metabolic pathways, and flavor during ripening of the Chinese fermented sausage

in Food Microbiology

Ji Wang
Tariq Aziz
Ruxue Bai
Xin Zhang
Muhammad Shahzad
Manal Y. Sameeh
Ayaz Ali Khan
Anas S. Dablool
Yingchun Zhu

Frontiers in Microbiology

doi 10.3389/fmicb.2022.990606

6,562 views
41 citations

Review

Published on 09 Jul 2021

Potential of Pulse Flours as Partial Meat Replacers in Heat-Treated Emulsion-Type Meat Sausages

in Product Quality Archive

Javier Mateo
Irma Caro
Seyedalireza Kasiayan
Bettit K. Salvá
Andrea Carhuallanqui
Daphne D. Ramos

Frontiers in Animal Science

doi 10.3389/fanim.2021.693086

3,554 views
7 citations

Original Research

Published on 04 Nov 2021

Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage

in Food Microbiology

Monika Coton
Franck Deniel
Jérôme Mounier
Rozenn Joubrel
Emeline Robieu
Audrey Pawtowski
Sabine Jeuge
Bernard Taminiau
Georges Daube
Emmanuel Coton

Frontiers in Microbiology

doi 10.3389/fmicb.2021.737140

13,984 views
17 citations

Original Research

Published on 04 Aug 2021

Complete Replacement of Nitrite With a Lactobacillus fermentum on the Quality and Safety of Chinese Fermented Sausages

in Food Microbiology

Yuning Xu
Yinglian Zhu

Frontiers in Microbiology

doi 10.3389/fmicb.2021.704302

4,520 views
18 citations

Original Research

Published on 09 Feb 2023

Effects of anaerobic and respiratory adaptation of Lacticaseibacillus casei N87 on fermented sausages production

in Sustainable Food Processing

Lucia Camprini
Michela Pellegrini
Giuseppe Comi
Lucilla Iacumin

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1044357

2,859 views
1 citation

Mini Review

Published on 07 May 2012

Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures

in Food Microbiology

Mariluz Latorre-Moratalla
Sara Bover-Cid
M.Teresa Veciana-Nogués
M. Carmen Vidal-Carou

Frontiers in Microbiology

doi 10.3389/fmicb.2012.00169

13,047 views
75 citations

Original Research

Published on 30 Sep 2022

Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing

in Food Microbiology

Anna Austrich-Comas
Cristina Serra-Castelló
Anna Jofré
Pere Gou
Sara Bover-Cid

Frontiers in Microbiology

doi 10.3389/fmicb.2022.983265

5,069 views
13 citations

Original Research

Published on 16 Jul 2025

Analysis of hygiene, distribution, marketing and consumption practices in the poultry chain in Benin: a case study of eggs and sausages

in Agro-Food Safety

Cyrielle Hinson
Philippe Sessou
Nestor Noudeke
Paulin Azokpota
Georges Daube
Nicolas Korsak

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1603743

1,642 views

Original Research

Published on 18 Apr 2012

Strains of Staphylococcus and Bacillus Isolated from Traditional Sausages as Producers of Biogenic Amines

in Food Microbiology

Roberto Bermúdez
Jose M. Lorenzo
Sonia Fonseca
Inmaculada Franco
Javier Carballo

Frontiers in Microbiology

doi 10.3389/fmicb.2012.00151

9,177 views
48 citations

Original Research

Published on 12 Sep 2024

Microbial landscape of cooked meat products: evaluating quality and safety in vacuum-packaged sausages using culture-dependent and culture-independent methods over 1 year in a sustainable food chain

in Food Microbiology

Wilson José Fernandes Lemos Junior
Lucas Marques Costa
Carlos Alberto Guerra
Vanessa Sales de Oliveira
Angela Gava Barreto
Fabiano Alves de Oliveira
Breno Pereira de Paula
Erick Almeida Esmerino
Viviana Corich
Alessio Giacomini

Frontiers in Microbiology

doi 10.3389/fmicb.2024.1457819

7,600 views
10 citations

Articles

Influence of Lactobacillus helveticus ZF22 and TR1-1-3 strains on the aromatic flavor of fermented sausages

Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria

Cyprus Sausages’ Bacterial Community Identification Through Metataxonomic Sequencing: Evaluation of the Impact of Different DNA Extraction Protocols on the Sausages’ Microbial Diversity Representation

Assessment of adenosine triphosphate content in sausages stuffed in different modified casing treatments added with orange extracts, utilising hyperspectral imaging combined with multivariate analysis

Inhibition of Biogenic Amines Formation in Fermented Foods by the Addition of Cava Lees

Consumer preferences for evaluative front-of-package nutrition labels: evidence from a choice experiment in China

Dynamic change of bacterial diversity, metabolic pathways, and flavor during ripening of the Chinese fermented sausage

Potential of Pulse Flours as Partial Meat Replacers in Heat-Treated Emulsion-Type Meat Sausages

Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage

Complete Replacement of Nitrite With a Lactobacillus fermentum on the Quality and Safety of Chinese Fermented Sausages

Effects of anaerobic and respiratory adaptation of Lacticaseibacillus casei N87 on fermented sausages production

Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures

Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing

Analysis of hygiene, distribution, marketing and consumption practices in the poultry chain in Benin: a case study of eggs and sausages

Strains of Staphylococcus and Bacillus Isolated from Traditional Sausages as Producers of Biogenic Amines

Microbial landscape of cooked meat products: evaluating quality and safety in vacuum-packaged sausages using culture-dependent and culture-independent methods over 1 year in a sustainable food chain