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Probiotic salami with fat and curing salts reduction: Physicochemical, textural and sensory characteristics
(2018-04-01)
This work was evaluated the physicochemical, textural and the sensory properties of meat products fermented with traditional or probiotic cultures with lower fat and curing salt content. Chemical composition was evaluated ...
Analysis of biogenic amines in probiotic and commercial salamis
(2020-12-01)
Biogenic amines (BAs) are mainly formed through decarboxylation of amino acids in fermented food, such as salami, that can occasionally accumulate high concentrations of these compounds. The BAs contents in food are related ...
Analysis of biogenic amines in probiotic and commercial salamis
(Academic Press Inc Elsevier Science, 2020-12)
Biogenic amines (BAs) are mainly formed through decarboxylation of amino acids in fermented food, such as salami, that can occasionally accumulate high concentrations of these compounds. The BAs contents in food are related ...
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 ...
Microcápsulas probióticas aplicadas à produção de salame tipo italiano
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2014-12-18)
The aim of this study was to develop probiotic microcapsules of Bifidobacterium animalis and Lactobacillus acidophilus evaluating the survival of the microencapsulated probiotics under simulated gastrointestinal conditions ...
Elaboração de produto cárneo probiótico a partir de microrganismos isolados de leites fermentados
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2008-02-25)
This study aimed to isolate and characterize probiotic strains from fermented milk and multiplies
in the swine plasma medium for inoculation in Italian salamis, with the starter culture
Staphylococcus xylosus isolated ...
In Vitro Evaluation of Beneficial Properties of Bacteriocinogenic Lactobacillus plantarum ST8Sh
(Probiotics and Antimicrobial Proteins, 2017)
Traditional fermented products - a good dource for beneficial lactic acid bacteria
(MedCrave, 2014-08-04)
Modern diets of the western world are very different than the traditional ones which many researchers and consumers are now realizing that the latter are not only nutritious but also can provide benefits beyond their ...