All Stories

  1. Next-generation sequencing to enhance the taxonomic resolution of the microbiological analysis of meat and meat-derived products
  2. Ready-to-eat meat alternatives, a study of their associated bacterial communities
  3. The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation
  4. Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins
  5. Children and adults should avoid consuming animal products to reduce the risk for chronic disease: Debate Consensus
  6. Children and adults should avoid consuming animal products to reduce risk for chronic disease: NO
  7. Children and adults should avoid consuming animal products to reduce risk for chronic disease: YES
  8. Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince
  9. The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide
  10. Livestock in Evolving Foodscapes and Thoughtscapes
  11. Amplicon-Based High-Throughput Sequencing Method Capable of Species-Level Identification of Coagulase-Negative Staphylococci in Diverse Communities
  12. Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation
  13. Monitoring of Hygiene in Institutional Kitchens in Belgium
  14. Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats
  15. Mainstream dietary advice is flawed: red meat does provide a healthy food option
  16. The application of selected ion flow tube-mass spectrometry to follow volatile formation in modified-atmosphere-packaged cooked ham
  17. Monitoring of volatile production in cooked poultry products using selected ion flow tube-mass spectrometry
  18. Fungal-Bacterial Networks in the Populus Rhizobiome Are Impacted by Soil Properties and Host Genotype
  19. Mapping the dominant microbial species diversity at expiration date of raw meat and processed meats from equine origin, an underexplored meat ecosystem, in the Belgian retail
  20. Food Innovation and Tradition
  21. Effect of temperature and pH on the community dynamics of coagulase-negative staphylococci during spontaneous meat fermentation in a model system
  22. Rabbit meat in need of a hat-trick: from tradition to innovation (and back)
  23. Species Pervasiveness Within the Group of Coagulase-Negative Staphylococci Associated With Meat Fermentation Is Modulated by pH
  24. Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis
  25. Variability within the dominant microbiota of sliced cooked poultry products at expiration date in the Belgian retail
  26. Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group?
  27. Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up
  28. The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH
  29. Meat in the post-truth era: Mass media discourses on health and disease in the attention economy
  30. Effects of glucose and oxygen on arginine metabolism by coagulase-negative staphylococci
  31. Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retail
  32. Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review
  33. Actin proteolysis during ripening of dry fermented sausages at different pH values
  34. Animal Killing and Postdomestic Meat Production
  35. Microbial Ecology and Process Technology of Sourdough Fermentation
  36. Yogurt's flexible image during its rise in popularity in post-war Belgium
  37. Approaches to Assess the Risks/Modelling of Microbial Growth and Toxin Production
  38. Yeast diversity of sourdoughs and associated metabolic properties and functionalities
  39. Opportunities and limitations for the production of safe fermented meats without nitrate and nitrite using an antibacterial Staphylococcus sciuri starter culture
  40. Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages
  41. Bifidobacteria and Butyrate-Producing Colon Bacteria: Importance and Strategies for Their Stimulation in the Human Gut
  42. Advances in production and simplified methods for recovery and quantification of exopolysaccharides for applications in food and health
  43. Inulin-type fructan fermentation by bifidobacteria depends on the strain rather than the species and region in the human intestine
  44. Use of bioprotective cultures in fish products
  45. Convenient meat and meat products. Societal and technological issues
  46. Amino acid conversions by coagulase-negative staphylococci in a rich medium: Assessment of inter- and intraspecies heterogeneity
  47. Elements of innovation and tradition in meat fermentation: Conflicts and synergies
  48. Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities
  49. Short communication: Subtyping of Staphylococcus haemolyticus isolates from milk and corresponding teat apices to verify the potential teat-skin origin of intramammary infections in dairy cows
  50. Protein oxidation affects proteolysis in a meat model system
  51. Meat traditions. The co-evolution of humans and meat
  52. Identification, typing, ecology and epidemiology of coagulase negative staphylococci associated with ruminants
  53. Fermented food in the context of a healthy diet
  54. The Influence of Processing Parameters on Starter Culture Performance
  55. Coagulase-Negative Staphylococci Favor Conversion of Arginine into Ornithine despite a Widespread Genetic Potential for Nitric Oxide Synthase Activity
  56. Invited review: Effect, persistence, and virulence of coagulase-negative Staphylococcus species associated with ruminant udder health
  57. Alternatives for nitrate and nitrite in fermented meat products: potential contribution of the nitric oxide synthase activity of coagulase-negative staphylococci
  58. The use of nucleosides and arginine as alternative energy sources by coagulase-negative staphylococci in view of meat fermentation
  59. Antibacterial activities of coagulase-negative staphylococci from bovine teat apex skin and their inhibitory effect on mastitis-related pathogens
  60. Summer Meeting 2013: growth and physiology of bifidobacteria
  61. Bacterial Production of Conjugated Linoleic and Linolenic Acid in Foods: A Technological Challenge
  62. Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies
  63. Assessment of the suitability of mannitol salt agar for growing bovine-associated coagulase-negative staphylococci and its use under field conditions
  64. Community dynamics of coagulase-negative staphylococci during spontaneous artisan-type meat fermentations differ between smoking and moulding treatments
  65. Meat fermentation at the crossroads of innovation and tradition: A historical outlook
  66. A putative transport protein is involved in citrulline excretion and re-uptake during arginine deiminase pathway activity by Lactobacillus sakei
  67. Unraveling the microbiota of teat apices of clinically healthy lactating dairy cows, with special emphasis on coagulase-negative staphylococci
  68. Bacterial diversity and functionalities in food fermentations
  69. Culture-independent exploration of the teat apex microbiota of dairy cows reveals a wide bacterial species diversity
  70. Innovative traditions in swiftly transforming foodscapes: An exploratory essay
  71. Expression of the Arginine Deiminase Pathway Genes in Lactobacillus sakei Is Strain Dependent and Is Affected by the Environmental pH
  72. Conjugated linoleic and linolenic acid production kinetics by bifidobacteria differ among strains
  73. Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus
  74. Microbial production of conjugated linoleic and linolenic acids in fermented foods: Technological bottlenecks
  75. Cross-feeding between bifidobacteria and butyrate-producing colon bacteria explains bifdobacterial competitiveness, butyrate production, and gas production
  76. New insights into the citrate metabolism of Enterococcus faecium FAIR-E 198 and its possible impact on the production of fermented dairy products
  77. New insights into the exopolysaccharide production of Streptococcus thermophilus
  78. The effect of heteropolysaccharide-producing strains of Streptococcus thermophilus on the texture and organoleptic properties of low-fat yoghurt
  79. The Pentose Moiety of Adenosine and Inosine Is an Important Energy Source for the Fermented-Meat Starter Culture Lactobacillus sakei CTC 494
  80. Linoleate isomerase activity occurs in lactic acid bacteria strains and is affected by pH and temperature
  81. The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent
  82. Influence of Temperature and Backslopping Time on the Microbiota of a Type I Propagated Laboratory Wheat Sourdough Fermentation
  83. (GTG)5-PCR fingerprinting for the classification and identification of coagulase-negative Staphylococcus species from bovine milk and teat apices: A comparison of type strains and field isolates
  84. Interactions between bacterial isolates from modified-atmosphere-packaged artisan-type cooked ham in view of the development of a bioprotective culture
  85. The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages
  86. Production of conjugated linoleic acid and conjugated linolenic acid isomers by Bifidobacterium species
  87. Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere
  88. Peptide Extracts from Cultures of Certain Lactobacilli Inhibit Helicobacter pylori
  89. Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101
  90. The arginine deiminase pathway of Lactobacillus fermentum IMDO 130101 responds to growth under stress conditions of both temperature and salt
  91. Kinetics of growth and 3-methyl-1-butanol production by meat-borne, coagulase-negative staphylococci in view of sausage fermentation
  92. In Vitro Kinetics of Prebiotic Inulin-Type Fructan Fermentation by Butyrate-Producing Colon Bacteria: Implementation of Online Gas Chromatography for Quantitative Analysis of Carbon Dioxide and Hydrogen Gas Production
  93. Coculture Fermentations of Bifidobacterium Species and Bacteroides thetaiotaomicron Reveal a Mechanistic Insight into the Prebiotic Effect of Inulin-Type Fructans
  94. Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures
  95. Fermentation and Acidification Ingredients
  96. Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the acidic sourdough ecosystem
  97. Probiotics in fermented sausages
  98. Competitiveness and Antibacterial Potential of Bacteriocin-Producing Starter Cultures in Different Types of Fermented Sausages
  99. Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches
  100. Arginine Biosynthesis inEscherichia coli
  101. Bacteriocins from Lactic Acid Bacteria: Production, Purification, and Food Applications
  102. The bacteriocin producerLactobacillus amylovorus DCE 471 is a competitive starter culture for type II sourdough fermentations
  103. Modelling microbial interactions in foods
  104. Use of Artificial Neural Networks and a Gamma-Concept-Based Approach To Model Growth of and Bacteriocin Production by Streptococcus macedonicus ACA-DC 198 under Simulated Conditions of Kasseri Cheese Production
  105. Sugars relevant for sourdough fermentation stimulate growth of and bacteriocin production by Lactobacillus amylovorus DCE 471
  106. Functional meat starter cultures for improved sausage fermentation
  107. Modeling Bacteriocin Resistance and Inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under Sausage Fermentation Conditions
  108. Interactions of Meat-Associated Bacteriocin-Producing Lactobacilli with Listeria innocua under Stringent Sausage Fermentation Conditions
  110. Simulation of the effect of sausage ingredients and technology on the functionality of the bacteriocin-producing CTC 494 strain
  111. Bacteriocin-Producing Strains in a Meat Environment
  112. Influence of Complex Nutrient Source on Growth of and Curvacin A Production by Sausage Isolate Lactobacillus curvatus LTH 1174
  113. Effects of Different Spices Used in Production of Fermented Sausages on Growth of and Curvacin A Production by Lactobacillus curvatus LTH 1174
  114. Lactic acid bacteria as functional starter cultures for the food fermentation industry
  115. Enterococcus faecium RZS C5, an interesting bacteriocin producer to be used as a co-culture in food fermentation
  116. The stimulating effect of a harsh environment on the bacteriocin activity by Enterococcus faecium RZS C5 and dependency on the environmental stress factor used
  117. A Combined Model To Predict the Functionality of the Bacteriocin-Producing Lactobacillus sakei Strain CTC 494
  118. Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes
  119. A novel area of predictive modelling: describing the functionality of beneficial microorganisms in foods
  120. Bacteriocin production by Enterococcus faecium FAIR-E 198 in view of its application as adjunct starter in Greek Feta cheese making
  121. Bacteriocin production by Enterococcus faecium RZS C5 is cell density limited and occurs in the very early growth phase
  122. Modelling contributes to the understanding of the different behaviour of bacteriocin-producing strains in a meat environment
  124. Growth of the Bacteriocin-ProducingLactobacillus sakei Strain CTC 494 in MRS Broth Is Strongly Reduced Due to Nutrient Exhaustion: a Nutrient Depletion Model for the Growth of Lactic Acid Bacteria
  125. Control of bioflavour and safety in fermented sausages: first results of a European project
  126. Latest Developments in Probiotics