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Despoina Angeliki Stavropoulou
Vrije Universiteit Brussel
13Publications
4H-index
92Citations
Publications 13
Newest
#1Despoina Angeliki Stavropoulou (Vrije Universiteit Brussel)H-Index: 4
#2Panagiota Filippou (Vrije Universiteit Brussel)H-Index: 2
Last.Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 38
view all 5 authors...
Abstract Coagulase-negative staphylococci (CNS) contribute to the product quality of fermented meats. In spontaneously fermented meats, CNS communities are variable and difficult to predict, as their compositions depend on a superposed combination of different processing factors. To partially disentangle this superposition, a meat model system was used to study the influence of temperature and pH on the CNS community dynamics. Therefore, cured pork mince was prepared that was divided into three ...
#1Despoina Angeliki Stavropoulou (Vrije Universiteit Brussel)H-Index: 4
#2Hannelore De Maere (Katholieke Universiteit Leuven)H-Index: 5
Last.Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 38
view all 8 authors...
During spontaneous meat fermentations, Staphylococcus equorum, Staphylococcus saprophyticus, and Staphylococcus xylosus are generally the most prevailing species within the communities of coagulase-negative staphylococci (CNS). There is an interest to introduce CNS isolates from artisan-style spontaneous meat fermentations as starter cultures in more industrialized processes, as to confer additional quality benefits. However, staphylococcal competitiveness within the meat matrix is affected by t...
#1Despoina Angeliki Stavropoulou (Vrije Universiteit Brussel)H-Index: 4
#2Hannelore De Maere (Katholieke Universiteit Leuven)H-Index: 5
Last.Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 38
view all 8 authors...
Abstract Staphylococcus carnosus and Staphylococcus xylosus are commonly used, individually or in combination, within conventional starter cultures for the purposes of colour and flavour development during meat fermentation. Yet, little is known about the relative importance of both species under different processing conditions. The present study aimed at investigating the competitiveness of S. carnosus within a meat starter culture under different acidification profiles. The experimental set-up...
#1Despoina Angeliki Stavropoulou (Vrije Universiteit Brussel)H-Index: 4
#2Emiel Van Reckem (Vrije Universiteit Brussel)H-Index: 1
Last.Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 38
view all 5 authors...
Abstract Coagulase-negative staphylococci (CNS) are involved in colour and flavour formation of fermented meats. Their communities are established either spontaneously, as in some artisan-type products, or using a starter culture. The latter usually consists of Staphylococcus carnosus and/or Staphylococcus xylosus strains, although strains from other CNS species also have potential for application. However, it is not entirely clear how the fitness of alternative starter cultures within a ferment...
#1Alberto Berardo (UGent: Ghent University)H-Index: 4
#2Bart Devreese (UGent: Ghent University)H-Index: 51
Last.S. De Smet (UGent: Ghent University)H-Index: 32
view all 7 authors...
Abstract In dry fermented sausages, myofibrillar proteins undergo intense proteolysis generating small peptides and free amino acids that play a role in flavour generation. This study aimed to identify small peptides arising from actin proteolysis, as influenced by the type of processing. Two acidification profiles were imposed, in order to mimic the pH normally obtained in southern-type and northern-type dry fermented sausages. The identification of peptides was done by liquid chromatography co...
#1María Sánchez Mainar (Vrije Universiteit Brussel)H-Index: 4
#2Despoina Angeliki Stavropoulou (Vrije Universiteit Brussel)H-Index: 4
Last.Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 38
view all 3 authors...
The production of fermented meats, such as fermented sausage, relies on the metabolic activities of lactic acid bacteria and catalase-positive cocci, in particular the group of coagulase-negative staphylococci (CNS). Conventional use of CNS as meat starter cultures usually leads to an appropriate cured colour development based on their nitrate reductase activity, whereas their catalase activity reduces oxidative damage. In addition, CNS metabolism contributes to flavour, although the precise eff...
#1Alberto Berardo (UGent: Ghent University)H-Index: 4
#2H. De Maere (Katholieke Universiteit Leuven)H-Index: 6
Last.S. De Smet (UGent: Ghent University)H-Index: 32
view all 6 authors...
The effects of sodium nitrite and ascorbate on lipid and protein oxidation were studied during the ripening process of dry fermented sausages. Samples were taken at day 0, 2, 8, 14, 21 and 28 of ripening to assess lipid (malondialdehyde) and protein (carbonyls and sulfhydryl groups) oxidation. Sodium ascorbate and nitrite were separately able to reduce the formation of malondialdehyde. Their combined addition resulted in higher amounts of carbonyl compounds compared to their separate addition or...
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