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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 ...
Evaluation of an autochthonous starter culture on the production of a traditional dry fermented sausage from Chaco (Argentina) at a small-scale facility
(Elsevier, 2016-05)
The performance of a mixed starter culture, SAS-1, comprised of the autochthonous strains Lactobacillus sakei ACU-2 and Staphylococcus vitulinus ACU-10, was evaluated into the production process of a traditional dry sausage. ...
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 ...
Native lactic acid bacteria from Argentine: Characterization, technological properties and their contribution on healthy benefits of Argentinean goat cheeses
(Scholars Press, 2016)
In cheesemaking, to increase the intensity of the flavour of cheese, it is becoming increasingly common to inoculate pasteurized milk with selected lactic acid bacteria (LAB) isolated from good quality raw milk. These ...
Killer phenotype of indigenous yeasts isolated from Argentinian wine cellars and their potential starter cultures for winemaking
(Springer, 2011-11-01)
Of 31 yeasts, from different surfaces of two cellars from the northwest region of Argentina, 11 expressed killer activity against the sensitive strain Saccharomyces cerevisiae P351. Five of these killer yeasts were identified ...
A regional starter for higher quality wines: an Argentinean Patagonia experience
(Office International de la Vigne et du Vin, 2014-04)
The demands of an increasingly competitive international market suffering from oversupply, and consumer demand for new styles of wine, impose challenges to winemakers that require technological innovation. Within the ...
Saccharomyces cerevisiae: A key yeast for the wine-making process
(Nova Science Publishers, 2018)
Saccharomyces cerevisiae is the most important yeast species involved in wine fermentation. Traditionally, this species has been used as a starter culture to conduct the alcoholic fermentation due to its optimal fermentative ...
Avaliação sensorial e química de café natural com inoculação tardia
(Universidade Federal de LavrasPrograma de Pós-Graduação em Engenharia AgrícolaUFLAbrasilDepartamento de Engenharia, 2022)
Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages
(MDPI, 2017-05-17)
Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. ...