Influence of fermentation temperature on in situ heteropolysaccharide formation ( TMW 1.1478) and texture properties of raw sausages.

This study puts a focus on the influence of microbial in situ heteropolysaccharide (HePS) formation on the quality of raw fermented sausages (salami). Since exopolysaccharide-production is often triggered by sub-optimal growth conditions, the influence of different fermentation temperatures was also investigated. For this reason, the sausage batter was inoculated with ( TMW 1.

Influence of microbial in-situ heteropolysaccharide production on textural properties of raw fermented sausages (salami).

The purpose of the study was to investigate the influence of a heteropolysacchride (HePS)-forming lactic acid bacteria (LAB) on the quality attributes of raw fermented sausages. Therefore, salamis with the HePS-producing strain TMW 1.1478 or the non-EPS-producing strain TMW 1.

Usage of in situ exopolysaccharide-forming lactic acid bacteria in food production: Meat products-A new field of application?

In the meat industry, hydrocolloids and phosphates are used to improve the quality attributes of meat products. However, latest research results revealed that the usage of exopolysaccharide (EPS)-forming lactic acid bacteria (LAB), which are able to produce EPS in situ during processing could be an interesting alternative. The current review aims to give a better understanding of bacterial EPS production in food matrices with a special focus on meat products.

Effect of olive powder and high hydrostatic pressure on the inactivation of Bacillus cereus spores in a reference medium.

The aim of this work was to study the effect of olive powder combined with high hydrostatic pressure (HHP) on the inactivation of Bacillus cereus spores, to use it as an additional control hurdle in beverages pasteurised by this technology. With this purpose, reference medium prepared at different concentrations of olive powder was inoculated with B. cereus spores and subjected to different pressure treatments.