International journal of food microbiologyMeat ProductsStaphylococcusFermentationFood MicrobiologyFermented Foods
Unlocking the genomic landscape of Staphylococcus equorum and understanding the functional role and technological application in dry-cured fermented meat products: A review.
Lei Li, Guichuan Shang, Yinghui Guo, Jie Zhang, Yuli Qi, Huiping Wang, Mónica Flores, Carmela Belloch, Yingli Liu, Wang Jing, Xing Li, Kalekristos Yohannes Woldemariam
Published: 202610.1016/j.ijfoodmicro.2025.111618
Abstract
In Dry-cured fermented meat products, the role of Staphylococcus equorum has been given less attention. S. equorum enhances the flavour, colour, texture, and nutritional quality, and produces antimicrobial compounds that inhibit pathogens in dry-cure…
Preview only. Read the full abstract at the source