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Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model
(Elsevier, 2015-05-12)
This study focuses on meat protein degradation by different starter cultures. Sausage modelsinoculated with Lactobacillus curvatus CRL705 and Staphylococcus vitulinus GV318 alone and asa mixture were incubated 10 days at ...
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. ...
Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing
(International Journal of Food Science, 2018-10-04)
Te reduction of NaNO2 and safety in meat products have been a concern to the meat industry for the last years. Tis research
evaluated the changes in total fatty acids (TFAs) and myoglobin forms by adding starter culture ...
Performance of wild non-conventional yeasts in fermentation of wort based on different malt extracts to select novel starters for low-alcohol beers
(2021-01-02)
Nowadays, the increasing interest in new market demand for alcoholic beverages has stimulated the research on useful strategies to reduce the ethanol content in beer. In this context, the use of non-Saccharomyces yeasts ...
Charqui meats as fermented meat products: role of bacteria for some sensorial properties development
(Elsevier B.V., 2002-06-01)
Jerked beef, a derivative of charqui meat, is a cured, salted and dried meat product. The presence of halotolerant bacteria, where Staphylococcus spp. (84.2%) were the predominant species, would act eventually as starter ...
Inhibitory effect of essential oils against Lactobacillus rhamnosus and starter culture in fermented milk during its shelf-life period
(Sociedade Brasileira de Microbiologia, 2012-09-01)
The use of essential oils in foods has attracted great interest, due to their antagonistic action against pathogenic microorganisms. However, this action is undesirable for probiotic foods, as products containing Lactobacillus ...
Inhibitory effect of essential oils against Lactobacillus rhamnosus and starter culture in fermented milk during its shelf-life period
(Sociedade Brasileira de Microbiologia, 2012-09-01)
The use of essential oils in foods has attracted great interest, due to their antagonistic action against pathogenic microorganisms. However, this action is undesirable for probiotic foods, as products containing Lactobacillus ...
Development of an autochthonous starter culture for spreadable goat cheese
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, 2016-10-09)
The aim of this work was to select strains of LAB autochthonous from Santiago del Estero to formulate a starter culture for making spreadable goat cheese. Four strains were selected: CRL1799 (Lactobacillus fermentum with ...
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 ...
Advances and trends in starter cultures for dairy fermentations
(Wiley Blackwell Publishing, Inc, 2010)
Dairy starter cultures are actively growing cultures of lactic acid bacteria (LAB) to drive the fermentation process.At first, only artisanal starters were used. Though they are still used in certain cases, their microbiological ...