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Indigenous filamentous fungi on the surface of Argentinean dry fermented sausages produced in Colonia Caroya (Córdoba)
(Elsevier Science, 2013-06)
Some producers of dry fermented sausages use fungal starter cultures with the aim to achieve a desirable surface appearance and avoid the growth of mycotoxigenic fungi. These commercial cultures are mainly composed of ...
Protein degradation by Lactobacillus plantarum and Lactobacillus casei in a sausage model system
(Wiley Blackwell Publishing, Inc, 2002-04)
The proteolytic activity of a starter culture involving Lactobacillus plantarum and Lactobacillus casei towards meat sarcoplasmic and myofibrillar proteins during the fermentation of a sausage-like system was studied. After ...
Characterization of the superficial mycobiota of artisanal sausages for the development of autochthonous starter cultures
(Elsevier, 2021-12)
The source of fungi on the surface of artisanal dried fermented sausages is the native mycobiota present in the geographical place of origin. This mycobiota gives them the typical appearance and contributes to the development ...
Proteomic and peptidomic insights onmyofibrillar protein hydrolysis in a sausage model during fermentation with autochthonous starter cultures
(Elsevier Science, 2015-12)
The hydrolysis of myofibrillar proteins during fermentation of sausage models by an autochthonous starter culture was investigated. In order to provide a whole map of the generated products, proteomic and peptidomic were ...
Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity
(Elsevier, 2016-11)
Llama represents for the Andean regions a valid alternative to bovine and pork meat and thanks to the high proteins and lowfat content; it can constitute a good product for the novel food market. In this study, culture-dependent ...
Indigenous starter cultures to improve quality of artisanal dry fermented sausages from Chaco (Argentina)
(Hindawi Publishing Corporation, 2015-01-31)
Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. In order to evaluate their performance in situ and considering ...
PCR-DGGE analysis for the identification of microbial populations from Argentinean dry fermented sausages
(Elsevier Science, 2005-12)
Different PCR-DGGE protocols were evaluated to monitor fermentation process and to investigate bacterial communities developed in two artisanal Argentinean fermented sausages. Bacterial universal primers frequently used ...
Fabricação de salame tipo hamburguês com substituição parcial de sódio
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2009-07-09)
The excessive intake of sodium is related to hypertension and consequently to an
increased risk of cardiovascular diseases. The consumption of sodium exceeds the
nutritional recommendations in most industrialized countries. ...
Reducing Animal Fat In Bologna Sausage Using Pre-emulsified Linseed Oil: Technological And Sensory Properties
(WILEY-BLACKWELLHOBOKEN, 2015)
The effect of yeast extract addition on quality of fermented sausages at low NaCl content
(Elsevier Sci LtdOxfordInglaterra, 2011)