Emiel Van Reckem
Vrije Universiteit Brussel
Publications 3
#1Christina Charmpi (Vrije Universiteit Brussel)
#2David Van der Veken (Vrije Universiteit Brussel)
Last.Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 38
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Abstract Acidification level and temperature modulate the beneficial consortia of lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS) during meat fermentation. Less is known about the impact of other factors, such as raw meat quality and salting. These could for instance affect the growth of the pathogen Staphylococcus aureus or of Enterobacterales species, potentially indicative of poor fermentation practice. Therefore, pork batters from either normal or borderline quality (da...
Last.Frédéric LeroyH-Index: 38
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A total of 332 staphylococcal strains, mainly isolated from meat, were screened for antibacterial activity. Eighteen strains exhibited antibacterial activity towards species within the same genus. These antibacterial strains were further screened against Clostridium botulinum, to assess their potential as anticlostridial starter cultures for the development of fermented meat products without added nitrate or nitrite. Only Staphylococcus sciuri IMDO-S72 had the ability to inhibit all clostridial ...
#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
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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...
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