In vitro resistance of enterococcus faecium and lactobacillus helveticus against stress conditions, sodium chloride and curing salts: preliminary study aimed application as starter culture in fermented sausage

In vitro Resistance of Enterococcus faecium and Lactobacillus helveticus Against Stress Conditions, Sodium Chloride and Curing Salts: Preliminary Study Aimed Application as Starter Culture in Fermented Sausage

dc.contributorCapesen-US
dc.contributorCapespt-BR
dc.creatorCarvalho, Catharina Calochi Pires de
dc.creatorSantos, Vidiany Aparecida Queiroz
dc.creatorWerle, Catierine Hirsch
dc.creatorGomes, Raquel Gutierres
dc.creatorHoffmann, Fernando Leitte
dc.date2018-01-01
dc.date.accessioned2022-12-07T19:22:50Z
dc.date.available2022-12-07T19:22:50Z
dc.identifierhttps://periodicos.utfpr.edu.br/rebrapa/article/view/4861
dc.identifier10.3895/rebrapa.v9n1.4861
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5313478
dc.descriptionThe objective of this study was to evaluate the Enterococcus faecium (ATCC 8459) and Lactobacillus helveticus (ATCC 15009) in vitro resistance against stress conditions (acidity and bile salts); curing salts (sodium nitrate and nitrite) and sodium chloride, aiming application as starter culture in fermented sausage. Acid resistance test was carried out at pH values (3, 4 and 5) and bile salts (0, 0.15 and 0.30%), both monitored at times 0 and 4 hours. For resistance to curing salts was used concentration of 0.1% and sodium chloride concentrations tested were 1.0, 2.0 and 3.0%. Enterococcus faecium and Lactobacillus helveticus were resistant to bile salts; however, E. faecium was more sensitive to acidity. In presence of sodium chloride and curing salts, Lactobacillus helveticus showed the highest sensitivity. Both microorganisms had satisfactory results for this test, indicating that they may be used as starter culture in the preparation of meat products, such as fermented sausages. Moreover, these products composition may affect positively the starter culture viability in final product. en-US
dc.descriptionThe objective of this study was to evaluate the Enterococcus faecium (ATCC 8459) and Lactobacillus helveticus (ATCC 15009) in vitro resistance against stress conditions (acidity and bile salts); curing salts (sodium nitrate and nitrite) and sodium chloride, aiming application as starter culture in fermented sausage. Acid resistance test was carried out at pH values (3, 4 and 5) and bile salts (0, 0.15 and 0.30%), both monitored at times 0 and 4 hours. For resistance to curing salts was used concentration of 0.1% and sodium chloride concentrations tested were 1.0, 2.0 and 3.0%. Enterococcus faecium and Lactobacillus helveticus were resistant to bile salts; however, E. faecium was more sensitive to acidity. In presence of sodium chloride and curing salts, Lactobacillus helveticus showed the highest sensitivity. Both microorganisms had satisfactory results for this test, indicating that they may be used as starter culture in the preparation of meat products, such as fermented sausages. Moreover, these products composition may affect positively the starter culture viability in final product. pt-BR
dc.formatapplication/pdf
dc.languageeng
dc.publisherUniversidade Tecnológica Federal do Paraná (UTFPR)pt-BR
dc.relationhttps://periodicos.utfpr.edu.br/rebrapa/article/view/4861/pdf
dc.rightsDireitos autorais 2018 CC-BYpt-BR
dc.rightshttp://creativecommons.org/licenses/by/4.0pt-BR
dc.sourceBrazilian Journal of Food Research; v. 9, n. 1 (2018); 55-69en-US
dc.sourceBrazilian Journal of Food Research; v. 9, n. 1 (2018); 55-69pt-BR
dc.source2448-3184
dc.source10.3895/rebrapa.v9n1
dc.subjectCiência e Tecnologia de Alimentos; Tecnologia de Produtos de Origem Animal; Microbiologia de Alimentosen-US
dc.subjectlactic acid bacteria; embedded meat product; microbial viability; probiotic potentialen-US
dc.subjectbactéria ácido lática; embutidos cárneos; potencial probiótico; viabilidade microbianapt-BR
dc.titleIn vitro resistance of enterococcus faecium and lactobacillus helveticus against stress conditions, sodium chloride and curing salts: preliminary study aimed application as starter culture in fermented sausageen-US
dc.titleIn vitro Resistance of Enterococcus faecium and Lactobacillus helveticus Against Stress Conditions, Sodium Chloride and Curing Salts: Preliminary Study Aimed Application as Starter Culture in Fermented Sausagept-BR
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typept-BR


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