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Technological characterisation of probiotic lactic acid bacteria as starter cultures for dry fermented sausages
(Molecular Diversity Preservation International, 2020-05)
The objective of this study was to investigate probiotic microorganisms for use as starter cultures in dry fermented sausages production. A total of eight strains were studied evaluating technological and safety characteristics ...
Fermented sausage production using E-faecium as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability
(Univ Estadual Maringa, Pro-reitoria Pesquisa Pos-graduacao, 2017-10-01)
Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process. Starter culture and ripening ...
Influence of fat level reduction in the drying of Italian salami
(Univ Politecnica Valencia, 2018-01-01)
The aim of this study was to evaluate the influence of fat reduction in the drying process of Italian salami. Two Italian salami formulations: HFS (High Fat Sausage) with 20g/100g of pork back fat and LFS (Low Fat Sausage) ...
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 ...
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 ...
Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages
(Elsevier, 2015-02-07)
In this study, proteolysis and low molecular weight (LMW) peptides (< 3 kDa) from commercial Argentinean fermented sausages were characterized by applying a peptidomic approach. Protein profiles and peptides obtained by ...
Cultura starter produzida em meio de cultura de plasma suíno e antioxidante natural na elaboração do salame
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2007-01-24)
This work aimed to produce and to apply in dry fermented sausage a lactic acid starter culture using a pork plasma culture medium and to evaluate the effect of two levels (0.5% and 1%) of hydroalcoholic extract of marcela ...
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. ...
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 ...