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Mostrando ítems 31-40 de 215
Desenvolvimento de embutido fermentado caprino utilizando carnes de animais de descarte com e sem uso de culturas starters
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoBrasilTecnologia em AlimentosUTFPR, 2018-06-19)
The productive chain of goats is an activity that has great cultural, social and economic importance. The meat of older goat has sensory properties that difficult its commercialization, for that reason, seeking viable ...
Microbiology of a fermented fish sausage
(2008-11-21)
Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive
(Springer Verlag Berlín, 2014-12-17)
Lactic acid bacteria (LAB) and non-pathogenic staphylococci from naturally fermented sausages manufactured in northeastern Argentina were isolated and selected on the basis of physiological, technological, and safety ...
Indigenous microbiota to leverage traditional dry sausage production
(Hindawi Publishing Corporation, 2021-03)
The main issue addressed in this review is the need for innovation in the artisanal production of dry fermented sausages-leveraging rather than discarding tradition, together with some practical strategies available to ...
Relevance of microbial cultures on the safety of fermented sausages
(Nova Science Publishers, 2021)
The production of fermented meat products relies on a great array of microbial cultures, from lactic acid bacteria (LAB), to coagulase negative staphylococci (CNS), to molds and yeasts. Fermented meat products have a long ...
Staphylococcus xylosus e lactococcus lactis ssp lactis nativos utilizados na elaboração de salame tipo italiano
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2008-02-25)
The objective of this study was to produce and to test the performance of native starters cultures in the elaboration of fermented Italian sausage in relation to the security and quality of the sausages. In the first ...
Screening of Lactobacillus isolated from pork sausages for potential probiotic use and evaluation of the microbiological safety of fermented products
(International Association of Milk, Food, and Environmental Sanitarians, 2015)
Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation
(2020-10-01)
The aim was to evaluate the use of Lactobacillus casei strains in the fermentation process of low-fat Italian type salami with fructooligosaccharides (FOS). A screening using probiotic strains was performed at pH 5.5, 5.0 ...
Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity.
(Elsevier Science, 2016-07-12)
Llama represents for the Andean regions a valid alternative to bovine and pork meat and thanks to the high proteins and low fat content; it can constitute a good product for the novel food market. In this study, culture-dependent ...
Uso de ultrassom na produção de salame tipo italiano
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2016-05-19)
The aim of this study was to evaluate the effect of ultrasound application (US, bath 25 kHz, 500 W) on physical, chemical and microbiological properties of Italian-type fermented sausage during processing and storage. The ...