Production of esters by Staphylococci.

No abstract is available for this paper.

• Publication year

  1998

• Venue

  Journal of food microbiology

• Publication date

  1998-12-08

• Fields of study

  Biology, Medicine, Chemistry

• Identifiers
  DOI 10.1016/S0168-1605(98)00159-7PMID 9924945
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Evaluation of Solid-Phase Microextraction for Analysis of Volatile Metabolites Produced by Staphylococci.

  1998cited by this paper
• Aptitude of cheese bacteria for volatile S-methyl thioester synthesis. II. Comparison of coryneform bacteria, Micrococcaceae and some lactic acid bacteria starters

  1997cited by this paper
• Aptitude of cheese bacteria for volatile S-methyl thioester synthesis I. Effect of substrates and pH on their formation by Brevibacterium linens GC171

  1997cited by this paper
• Hydrolysis of esters by staphylococci.

  1997cited by this paper
• Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model

  1996cited by this paper
• Production of flavor esters by lipases of Staphylococcus warneri and Staphylococcus xylosus

  1996cited by this paper
• Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels - Part I. Chemical and bacteriological data.

  1995cited by this paper
• Production of fatty acid ethyl esters by Pseudomonas fragi under conditions of gas stripping

  1994cited by this paper
• Aroma components from dried sausages fermented with Staphylococcus xylosus.

  1994cited by this paper
• Effects of starter cultures on the formation of flavour compounds in dry sausage.

  1993cited by this paper
• Facile synthesis of fatty acid esters in high yields

  1992cited by this paper
• Analysis of odor-active volatiles from Pseudomonas fragi grown in milk

  1991cited by this paper
• Comment interpréter les résultats d'une régression linéaire ?

  1987cited by this paper
• The Enzymatic Synthesis of Esters in Nonaqueous Systems

  1984cited by this paper
• Production of S-Methylthioacetate by Micrococcus Cheese Strains

  1979cited by this paper
• Production of S-Methylthioacetate by Brevibacterium linens

  1979cited by this paper
• A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding.

  1976cited by this paper
• Production of Ethylesters by Some Lactic Acid and Psychrotrophic Bacteria

  1974cited by this paper
• Properties of crude ethylester-forming enzyme preparations from some lactic acid and psychrotrophic bacteria.

  1974cited by this paper
• Genetic Analysis with Man–Mouse Somatic Cell Hybrids: Linkage between Human Lactate Dehydrogenase B and Peptidase B Genes

  1970cited by this paper
• Ester production by Pseudomonas fragi. II. Factors influencing ester levels in milk cultures.

  1969cited by this paper
• Ester Production by Pseudomonas fragi. I. Identification and Quantification of Some Esters Produced in Milk Cultures

  1968cited by this paper

• L-glutamine plus L-glutamic acid enhances growth performance, ammonia detoxification, gut bacteriome and expression of anti-inflammatory cytokine IL-10 in Nile tilapia fingerlings.

  2025cites this paper
• Bee products as an alternative for the preservation of nitrate and nitrite-reduced dry fermented sausages

  2024cites this paper
• Flavour Profile of Traditional Dry Sausage Prepared with Partial Substitution of NaCl with KCl

  2023cites this paper
• Hemoglobin Derivatives in Beef Irradiated with Accelerated Electrons

  2023cites this paper
• Evaluation of flavor profile in blown pack spoilage meatballs via electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) integration

  2022cites this paper
• Effects of dietary vitamin E supplementation on growth, feed utilization and flesh quality of large yellow croaker Larimichthys crocea fed with different levels of dietary yellow mealworm Tenebrio molitor meal

  2022cites this paper
• Determination of bacterial community and its correlation to volatile compounds in Guizhou Niuganba, a traditional Chinese fermented dry-cured beef

  2022cites this paper
• Dynamic changes of bacteria and screening of potential spoilage markers of lamb in aerobic and vacuum packaging.

  2022cites this paper
• Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina

  2021cites this paper
• cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds

  2020cites this paper
• Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds.

  2020cites this paper
• Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds.

  2019cites this paper
• Nitrate reduction in the fermentation process of salt reduced dry sausages: Impact on microbial and physicochemical parameters and aroma profile.

  2018cites this paper
• Biosynthesis of acetate esters by dominate strains, isolated from Chinese traditional fermented fish (Suan yu).

  2018cites this paper
• Evaluation of volatile organic compound release in modified atmosphere-packaged minced raw pork in relation to shelf-life

  2018cites this paper
• Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures

  2017cites this paper
• Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented Sausages

  2017cites this paper
• Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review.

  2017cites this paper
• Use of smear bacteria and yeasts to modify flavour and appearance of Cheddar cheese

  2017cites this paper
• Correlation between volatile profiles of Italian fermented sausages and their size and starter culture.

  2016cites this paper
• The dynamics of the HS/SPME-GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions.

  2015cites this paper
• Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters.

  2015cites this paper
• Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin.

  2015cites this paper
• Bacterial populations and the volatilome associated to meat spoilage.

  2015cites this paper
• EFECTO DE LA REDUCCIÓN DEL CONTENIDO DE NaCl Y/O GRASA EN LA CALIDAD DE EMBUTIDOS CURADO-MADURADOS Y ESTUDIO DE NUEVAS ESTRATEGIAS PARA LA POTENCIACIÓN DEL AROMA.

  2015cites this paper
• Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal "cecina".

  2014cites this paper
• Evaluation of Staphylococcus carnosus as an alternative host organism for whole-cell biocatalysis

  2014cites this paper
• Salt reduction in slow fermented sausages affects the generation of aroma active compounds.

  2013cites this paper
• Changes on Physico-chemical, Textural, Proteolysis, Lipolysis and Volatile Compounds During the Manufacture of Dry-cured Lacn from Celta Pig Breed

  2013cites this paper
• Production of volatile metabolites in model fermentations and in raw sausages by Lactobacillus sakei

  2012cites this paper
• Staphylococcal lipases: Biotechnological applications

  2012cites this paper
• Effect of Sodium Reduction on Volatile Organic Compounds of Traditional Italian Sausage

  2012cites this paper
• Effect of pork fat addition on the volatile compounds of foal dry-cured sausage.

  2012cites this paper
• Production of volatile compounds by Lactobacillus sakei from branched chain α-keto acids.

  2012cites this paper
• Natural flavourings from biotechnology for foods and beverages

  2012cites this paper
• A proteomic approach for the characterization of typical meat products: definition of molecular markers of industrial and artisanal Naples-type salami

  2011cites this paper
• Volatile compounds in ground beef subjected to high pressure processing: a comparison of dynamic headspace and solid-phase microextraction.

  2011cites this paper
• Poultry Flavor: General Aspects and Applications

  2010cites this paper
• Volatile profile and microbiological characterization of hollow defect in dry-cured ham.

  2010cites this paper
• Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

  2009cites this paper
• Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages. Proteolysis, sensory and volatile profiles.

  2009cites this paper
• Distribution of volatile compounds in lean and subcutaneous fat tissues during processing of dry fermented sausages

  2009cites this paper
• Traditional home-made dry sausages produced in Sardinia: a study of the microflora

  2008cites this paper
• The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents

  2007cites this paper
• Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats

  2007cites this paper
• Monitoring of staphylococcal starters in two French processing plants manufacturing dry fermented sausages

  2007cites this paper
• Molecular and physiological characterization of natural microbial communities isolated from a traditional Southern Italian processed sausage.

  2006cites this paper
• The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage.

  2006cites this paper
• les staphylocoques à coagulase négative dans l'écosystème des salaisons

  2006influential citation
• DOCTEUR DE L'UNIVERSITE BLAISE PASCAL Discipline : Sciences des Aliments

  2006cites this paper
• Effect of calcium chloride on the volatile pattern and sensory acceptance of dry-fermented sausages

  2005cites this paper
• Evaluation of proteolytic activity of Staphylococcus xylosus strains in Soppressata Molisana, a typical Southern Italy fermented sausage

  2004cites this paper
• The pH-unrelated influence of salt, temperature and manganese on aroma formation by Staphylococcus xylosus and Staphylococcus carnosus in a fermented meat model system.

  2004cites this paper
• Esters and their biosynthesis in fermented dairy products: a review

  2004cites this paper
• CHARACTERIZATION AND IDENTIFICATION OF MICROFLORA FROM SOAKED COD AND RESPECTIVE SALTED RAW MATERIALS

  2003cites this paper
• The EstA esterase is responsible for the main capacity of Lactococcus lactis to synthesize short chain fatty acid esters in vitro

  2002cites this paper
• Monitoring the identity of bacteria using their intrinsic fluorescence.

  2002cites this paper
• Applications of solid-phase microextraction to chemical analysis of live biological samples

  2002cites this paper
• Control of bioflavour and safety in fermented sausages: first results of a European project

  2000cites this paper
• Effect of nitrate and incubation conditions on the production of catalase and nitrate reductase by staphylococci.

  1999cites this paper