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Marc Raemaekers
Ghent University
FermentationChemistryAlternansucraseLeuconostoc mesenteroidesBiochemistry
6Publications
4H-index
395Citations
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Publications 4
Newest
#1Diana Ansorena (University of Navarra)H-Index: 36
#2Marie-Christine Montel (INRA: Institut national de la recherche agronomique)H-Index: 37
Last. Daniël Demeyer (UGent: Ghent University)H-Index: 46
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The biogenic amine contents, microbial counts and flora producing amines were investigated in four types of fermented sausages. Southern type European sausages (Italian and Belgian) showed higher tyramine and phenylethylamine values than northern type ones (Norwegian and Belgian). The spontaneous non-starter lactic acid bacteria could be responsible for the production of these amines in the Italian products, and the cocci Gram positive in the Belgian South ones. The Norwegian sausages showed the...
91 CitationsSource
#1Daniël Demeyer (UGent: Ghent University)H-Index: 46
#2Marc Raemaekers (UGent: Ghent University)H-Index: 4
Last. S EerolaH-Index: 2
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Four types of fermented sausages were prepared: two using Northern technology (Norway and Belgium) and two using Mediterranean technology (Belgium and Italy). Mediterranean sausages showed higher pH values and highest residual amounts of myosin and actin. Free fatty acid concentrations reflected the nature of the raw material, rather than the ripening period. Italian sausages contained the highest amounts of hexanal. Norwegian sausages contained the highest amounts of both free fatty acids and f...
107 CitationsSource
#1Marc Raemaekers (UGent: Ghent University)H-Index: 4
#2Erick Vandamme (UGent: Ghent University)H-Index: 37
The effect of controlled pH and dissolved oxygen (DO) tension on the production of total glucosyltransferase activity (GTF), extracellular GTF and alternansucrase was studied in controlled batch fermentations of Leuconostoc mesenteroides NRRL B-1355. Controlled aeration had a positive effect on the production of extracellular GTF in pH-uncontrolled fermentations. An aerated batch fermentation controlled at 90% DO at controlled pH 67 resulted in complete utilisation of the carbon source. At contr...
10 CitationsSource
#1Koen MollyH-Index: 10
#2Daniël DemeyerH-Index: 46
Last. I GeenenH-Index: 1
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The importance of bacterial and meat enzymes in lipolysis and proteolysis was evaluated during dry sausage ripening. The data suggest that lipolysis is to a great extent brought about by muscle and fat tissue. Polyunsaturated fatty acids are liberated from the polar lipid fraction and their specific liberation is higher than for monounsaturated and saturated fatty acids. Lipolysis seemed to be more pronounced in sausages with pork than with beef. Initial protein degradation seemed to be originat...
184 CitationsSource
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