Fermented Italian Sausage
Mostrando 1-7 de 7 artigos, teses e dissertações.
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1. AVALIAÇÃO DE DIFERENTES CULTURAS STARTERS NA ELABORAÇÃO DE SALAME TIPO ITALIANO
Resumo O Salame Tipo Italiano produzido no Brasil é predominantemente obtido de carne suína, com maturação aproximada de 30 dias, atingindo pH em torno de 5,4. O uso das bactérias do gênero Lactobacillus como culturas iniciadoras propicia o processo de fermentação e a obtenção de produtos uniformes e seguros, com redução do tempo de maturação d
Ciênc. anim. bras.. Publicado em: 13/12/2019
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2. Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage
The most promising microorganisms for use as starter cultures are those isolated from the native microbiota of traditional fermented products. The aim of this study was to evaluate the use of lactic acid bacteria selected from the native microbiota of sausages produced by spontaneous fermentation as starter cultures for the production of sausage. Strains of
Food Sci. Technol. Publicado em: 2014-12
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3. Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential
Probiotics are live microorganisms that confer a health benefit on the host by improving the intestinal microbial balance. We evaluated the viability of Lactobacillus acidophilus (La) and Bifidobacterium lactis (Bl) probiotics and their effects on the technology and sensorial characteristics of fermented sausage. The presence of probiotic cultures reduced wa
Sci. agric. (Piracicaba, Braz.). Publicado em: 2014-06
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4. NATIVE STAPHYLOCOCCUS XYLOSUS AND LACTOCOCCUS LACTIS SSP LACTIS USED IN THE ELABORATION FERMENTED ITALIAN SAUSAGE / STAPHYLOCOCCUS XYLOSUS E LACTOCOCCUS LACTIS SSP LACTIS NATIVOS UTILIZADOS NA ELABORAÇÃO DE SALAME TIPO ITALIANO
The objective of this study was to produce and to test the performance of native starters cultures in the elaboration of fermented Italian sausage in relation to the security and quality of the sausages. In the first experiment strains of Staphylococcus xylosus isolated from colonial sausages, were characterized and after identified for the Kit Api Staph (Bi
Publicado em: 2008
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5. Volatile composition and flavour of Italian types dry fermented sausage produced in Brazil / Composição de volateis e earoma de salames nacionais tipos Italiano e Milano
Dry-fermented sausages are meaty products resulting from fermentation and dehydration/ripening processes. They are produced and consumed worldwide because of their typical sensory characteristics mainly in relation to the aroma and flavor. In Brazil this product has reached successive record sales in the internal market, with a total sale of R$ 265 million d
Publicado em: 2008
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6. Caracterização bioquímica de cocos Gram-positivos isolados de salame tipo italiano para uso como culturas starter: atividade antagonista, atividade de catalase e de nitrato redutase e produção e degradação de aminas biogênicas / Biochemical characterization of Gram-positive cocci isolated from Italian type sausage for use as starter culture: antagonism, catalase and nitrate reductase activities and production and degradation of biogenic amines
Ninety eight strains of Gram-positive bacteria, most of them coagulase- negative staphylococci, originated from Italian type sausages made by artisanal fermentation and industrial fermentation, were characterized in relation to their use as starter cultures. Antagonism to pathogens was evaluated and the possible protein nature of the inhibitory substance was
Publicado em: 2006
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7. Denaturing Gradient Gel Electrophoresis Analysis of the 16S rRNA Gene V1 Region To Monitor Dynamic Changes in the Bacterial Population during Fermentation of Italian Sausages
In this study, a PCR-denaturing gradient gel electrophoresis (DGGE) protocol was used to monitor the dynamic changes in the microbial population during ripening of natural fermented sausages. The method was first optimized by using control strains from international collections, and a natural sausage fermentation was studied by PCR-DGGE and traditional metho
American Society for Microbiology.