References
- [1] K. Adamberg, S. Kask, T. M. Laht, T. Paalme, The effect of temperature and pH on the growth of lactic acid bacteria: A pH-auxostat study. International Journal of Food Microbiology, 85. 1–2. (2003) 171–183.
- [2] A. T. Aina, Effect of sodium chloride (NaCl) on the growth of Pediococcus acidilactici used for the improvement of nutritional and microbial quality of tsire: A Nigerian grilled meat product. Journal of Nutrition & Food Sciences 7. 4. (2017) 1–4.
- [3] W. L. G. Almeida Júnior et al., Characterization and evaluation of lactic acid bacteria isolated from goat milk. Food Control, 53. (2015) 96–103.
- [4] K. Arihara, Probiotics (Chapter 18). In: F. Toldrá, Y. H. Hui, I. Astiasarán, J. G. Sebranek, R. Talon (ed.), Handbook of fermented meat and poultry. Wiley-Blackwell, Chichester (2015).
- [5] B. Aruna, D. M. Srivalli, Isolation and characterization of bacteriocin producing lactic acid bacteria from fermented Bengal gram. International Journal of Pharmaceutical Science Invention, 5. 4. (2016) 41–46.
- [6] Y. M.Álvarez-Cisneros, E. Ponce-Alquicira, Antibiotic resistance in lactic acid bacteria. In: Y. Kumar (ed.), Antimicrobial resistance. A global threat. IntechOpen, London. (2018).
- [7] S. P. Borriello et al., Safety of probiotics that contain lactobacilli or bifidobacteria. Clinical Infectious Diseases, 36. 6. (2003) 775–780.
- [8] F. Bourdichon et al., Food fermentations: Microorganisms with technological beneficial use. International Journal of Food Microbiology, 154. 3. (2012) 87–97.
- [9] N. P. A. Castilho, M. Colombo, L. L. Oliveira, S. D. Todorov, L. A. Nero, Lactobacillus curvatus UFV-NPAC1 and other lactic acid bacteria isolated from calabresa, a fermented meat product, present high bacteriocinogenic activity against Listeria monocytogenes. BMC Microbiology, 19. 63. (2019) 1–13.
- [10] P. S. Cocconcelli, C. Fontana, Bacteria (Chapter 14). In: F. Toldrá, Y. H. Hui, I. Astiasarán, J. G. Sebranek, R. Talon (ed.), Handbook of fermented meat and poultry. Wiley-Blackwell, Chichester (2015).
- [11] P. S. Cocconcelli, Starter cultures: Bacteria. In: F. Toldrá, Y. H. Hui, I. Astiasarán, J. G. Sebranek, R. Talon (eds.), Handbook of fermented meat and poultry. Blackwell Publishing, Oxford (2007).
- [12] M. R. Corbo, A. Racioppo, N. Monacis, B. Speranza, Commercial starters or autochthonous strains? That is the question. In: B. Speranza, A. Bevilacqua, M. R. Corbo, M. Sinigaglia (eds.), Starter cultures in food production. Wiley-Blackwell, Chichester (2017).
- [13] C. E. D. S. Cruxen et al., Selection of native bacterial starter culture in the production of fermented meat sausages: Application potential, safety aspects, and emerging technologies. Food Research International, 122. (2019) 371–382.
- [14] S. Doron, D. R. Snydman, Risk and safety of probiotics. Clinical Infectious Diseases, 60. 2. (2015) 129–134.
- [15] EFSA, Guidance on the assessment of bacterial susceptibility to antimicrobials of human and veterinary importance. EFSA Journal, 10. 6. (2012) 2740.
- [16] S. Erkkilä, E. Petäjä, Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic use. Meat Science, 55. 3. (2000) 297–300.
- [17] M. Garriga, T. Aymerich, The microbiology of fermentation and ripening (Chapter 13). In: F. Toldrá, Y. H. Hui, I. Astiasarán, J. G. Sebranek, R. Talon (ed.), Handbook of fermented meat and poultry. Wiley-Blackwell, Chichester (2015).
- [18] M. Gueimonde, B. Sánchez, G. de los Reyes-Gavilán, A. Margolles, Antibiotic resistance in probiotic bacteria. Frontiers in Microbiology, 4. (2013) 1–6.
- [19] Z. Gao et al., Inhibitory effect of lactic acid bacteria on foodborne pathogens: A review. Journal of Food Protection, 82. 3. (2019) 441–453.
- [20] A. F. Jozala, L. C. de Lencastre Novaes, A. P. Junior, Nisin. In: Bobbarala, V. (ed.), Concepts, compounds and the alternatives of antibacterials. IntechOpen, London (2015).
- [21] M. Laranjo, M. Elias, M. J. Fraqueza, The use of starter cultures in traditional meat products. Journal of Food Quality, (2017) 1–18.
- [22] E. Laslo et al., Isolation and screening of lactic acid bacteria from naturally fermented sources with high biotechnological potential. Studia Universitatis Babeş–Bolyai, Chemia, 60. 4. (2015) 95–106.
- [23] S. Leroy, I. Lebert, R. Talon, Microorganisms in traditional fermented meats (Chapter 12). In: F. Toldrá, Y. H. Hui, I. Astiasarán, J. G. Sebranek, R. Talon (eds.), Handbook of fermented meat and poultry. Wiley-Blackwell, Chichester (2015).
- [24] R. E. F. Macedo, F. B. Luciano, R. P. Cordeiro, C. C. Udenigwe, Sausages and other fermented meat products. In: B. Speranza, A. Bevilacqua, M. R. Corbo, M. Sinigaglia (eds.), Starter cultures in food production, Wiley-Blackwell, Chichester (2017).
- [25] R. Narayanan, K. T. Raghavan, Antibiotic susceptibility profile of lactic acid bacteria with probiotic potential isolated from humans. Biomedical Journal of Scientific & Technical Research, 17. 4. (2019) 12964–12966.
- [26] B. O. Olorunjuwon, B. K. Temitope, F. O. Muibat, Antibacterial activity of lactic acid bacteria isolated from fresh pepper and tomatoes against common food pathogens. Scientia Agriculturae, 4. 2. (2013) 42–47.
- [27] E. Papamanoli, N. Tzanetakis, E. Litopoulou-Tzanetaki, P. Kotzekidou, Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties. Meat Science, 65. (2003) 859–867.
- [28] A. R. Patel, N. P. Shah, J. B. Prajapati, Antibiotic resistance profile of lactic acid bacteria and their implications in food chain. World Journal of Dairy & Food Sciences, 7. 2. (2012) 202–211.
- [29] M. M. Patil, P. Ajay P., T. Anand, V. K. Ramana, Isolation and characterization of lactic acid bacteria from curd and cucumber. Indian Journal of Biotechnology, 9. (2010) 166–172.
- [30] D. Ren, J. Zhu, S. Gong, H. Liu, H. Yu, Antimicrobial characteristics of lactic acid bacteria isolated from homemade fermented foods. BioMed Research International, (2018) 1–9.
- [31] M. D. Selgas, M. L. García, Yeasts. In: F. Toldrá, Y. H. Hui, I. Astiasarán, J. G. Sebranek, R. Talon (eds.), Handbook of fermented meat and poultry. Wiley-Blackwell, Chichester (2015).
- [32] V. P. Singh, V. Pathak, A. K. Verma, Fermented meat products: Organoleptic qualities and biogenic amines – A review. American Journal of Food Technology, 7. (2012) 278–288.
- [33] B. Speranza, A. Bevilacqua, M. R. Corbo, C. Altieri, M. Sinigaglia, Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern Italy. Journal of the Science of Food and Agriculture, 95. 1. (2014) 88–97.
- [34] G. Vinicius et al., A review of selection criteria for starter culture development in the food fermentation industry. Food Reviews International, (2019) 1–33.
- [35] S. A. Vurani, A. Godwin, N. U. Charity, C. E. Chinelo, G. Okafor, Antimicrobial activity of lactic acid bacteria from Kunun-Zaki on selected clinical pathogens. South Asian Journal of Research in Microbiology, 3. 4. (2019) 1–8.
- [36] P. Zeuthen, Historical aspects of meat fermentations. In: G. Campbell-Platt, P. E. Cook (eds.), Fermented meats. Springer, Dordrecht (1995).