• Publications
  • Influence
Biogenic amines in dry fermented sausages: a review.
  • G. Suzzi, F. Gardini
  • Chemistry, Medicine
    International journal of food microbiology
  • 15 November 2003
A survey of the enterococci isolated from an artisanal Italian goat's cheese (semicotto caprino)
Enterococci were isolated from semicotto caprino cheese, a traditional cheese produced in Southern Italy, confirming the importance of the presence of these micro‐organisms during cheese‐making and ripening.
Application of hexanal, E-2-hexenal, and hexyl acetate to improve the safety of fresh-sliced apples.
The result obtained in this work pointed out the potential use of compounds such as hexanal, (E)-2-hexenal, and hexyl acetate for both the extension of shelf life and an improvement of hygienic safety of "minimally processed foods".
Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages
Twenty‐six strains analysed were not able to form amines, but seven had the potential to produce spermine and/or spermidine and, at lower levels, tryptamine and tyramine.
Nonstarter lactic acid bacteria volatilomes produced using cheese components.
This study evaluated the ability of NSLAB to produce volatile flavor compounds by using an in vitro system that used only the nutrients available in ripened cheese as the energy source and found ketones, aldehydes, alcohols, and acids were the most abundant compounds produced.
A survey of yeasts in traditional sausages of southern Italy.
The evolution of the yeast population during manufacturing and ripening of 'salsiccia sotto sugna', a typical salami of the Lucania region (southern Italy), was investigated and a high genetic heterogeneity among the isolates phenotypically assigned to the species Y. lipolytica was detected.