dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorUniversidade Estadual de Maringá (UEM)
dc.date.accessioned2018-11-29T03:50:29Z
dc.date.available2018-11-29T03:50:29Z
dc.date.created2018-11-29T03:50:29Z
dc.date.issued2017-10-01
dc.identifierActa Scientiarum-technology. Maringa: Univ Estadual Maringa, Pro-reitoria Pesquisa Pos-graduacao, v. 39, n. 4, p. 395-402, 2017.
dc.identifier1806-2563
dc.identifierhttp://hdl.handle.net/11449/165895
dc.identifier10.4025/actascitechnol.v39i4.30882
dc.identifierWOS:000416151500002
dc.description.abstractFermented 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 process may affect the quality and acceptability of the final product. Current research evaluates the use of Enterococcus faecium as starter culture in fermented sausage production and its physicochemical and microbiological profile during maturation process, coupled to sausage sensory acceptance after ripening. Enterococcus faecium showed 10.9 log CFU g(-1) and remained viable after the ripening period with 8.32 log CFU g(-1). Fermented sausage was monitored during the ripening period by physicochemical (pH control, water activity and weight loss) and microbiological (analysis of coagulasepositive Staphylococcus, coliforms and Salmonella spp.) analyses. All tests complied with standards established by Brazilian legislation and did not interfere in final product quality. Results showed that E. faecium was resistant to curing salt and sodium chloride, maintaining its viability during ripening and conferring beneficial effects on fermented sausage technological characteristics. E. faecium also proved to be in vitro resistant to simulate passage through the human digestive tract. Fermented sausage containing E. faecium had better sensory acceptance than commercial sausage evaluated.
dc.languageeng
dc.publisherUniv Estadual Maringa, Pro-reitoria Pesquisa Pos-graduacao
dc.relationActa Scientiarum-technology
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.subjectbacterial fermentation
dc.subjectripening
dc.subjectacceptance
dc.subjectsalami
dc.titleFermented sausage production using E-faecium as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability
dc.typeArtículos de revistas


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