Starters Cultures
Mostrando 1-12 de 22 artigos, teses e dissertações.
-
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
-
2. In vitro assessment of the probiotic potential of lactobacilli isolated from Minas artisanal cheese produced in the Araxá region, Minas Gerais state, Brazil
RESUMO O queijo minas artesanal é produzido por culturas starters endógenas, incluindo bactérias ácido-láticas (BAL). Algumas BAL podem possuir potencial probiótico. Com isso, este estudo teve como objetivo avaliar as propriedades probióticas in vitro de lactobacilos isolados de queijo minas artesanal produzido no estado de Minas Gerais. Dez amostras
Arq. Bras. Med. Vet. Zootec.. Publicado em: 06/06/2019
-
3. Aminotransferase and glutamate dehydrogenase activities in lactobacilli and streptococci
ABSTRACT Aminotransferases and glutamate dehydrogenase are two main types of enzymes involved in the initial steps of amino acid catabolism, which plays a key role in the cheese flavor development. In the present work, glutamate dehydrogenase and aminotransferase activities were screened in twenty one strains of lactic acid bacteria of dairy interest, either
Braz. J. Microbiol.. Publicado em: 2016-09
-
4. Evaluation of Bacillus spp. as dough starters for Adhirasam - A traditional rice based fermented food of Southern India
Abstract Adhirasam is a cereal based, doughnut shaped, deep fried dessert consumed in the southern regions of India. The dough used to prepare adhirasam is fermented and contains rice flour and jaggery. The aim of the present study was to characterize the cultivable bacteria associated with this fermented dough and to identify a suitable starter culture for
Braz. J. Microbiol.. Publicado em: 09/10/2015
-
5. Antimicrobial properties of lactic acid bacteria isolated from uruguayan artisan cheese
Uruguayan artisan cheese is elaborated with raw milk and non-commercial starters. The associated native microbiota may include lactic acid bacteria and also potentially pathogenic bacteria. Lactic acid bacteria were isolated from artisan cheese, raw milk, and non-commercial starter cultures, and their potential bacteriocin production was assessed. A culture
Food Sci. Technol. Publicado em: 2013-12
-
6. 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
-
7. ELABORAÇÃO DE PRODUTO CÁRNEO PROBIÓTICO A PARTIR DE MICRORGANISMOS ISOLADOS DE LEITES FERMENTADOS / PROBIOTIC MEAT PRODUCT MADE WITH MICROORGANISMS ISOLATED FROM FERMENTED MILK
Este trabalho teve como objetivo isolar e caracterizar cepas probióticas de leites fermentados comerciais e multiplica-lás em meio de cultura à base de plasma suíno para inoculação em salames tipo Italiano, juntamente com a cultura starter Staphylococcus xylosus isolada de salames artesanais. A contagem das colônias dos leites fermentados foi em meio
Publicado em: 2008
-
8. 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
-
9. Use of starter cultures (Staphylococcus xylosus, Lactobacillus plantarum and Staphylococcus carnous) and the influences in the final aroma profile of dry fermented products made with turkey meat. / Influencia dos microorganismos Staphilococcus xylosus, Lactobacillus plantarum e Staphylococcus carnosus no perfil aromatico de salames de peru.
In recent years a stable growth of poultry meat production including turkey meat has been observed in the world. The market demand for new poultry meat products dictate the opportunity of developing raw fermented products from turkey meat. Brazilian consumers have a great interest about dry fermented sausage products (salami) and considering the global healt
Publicado em: 2005
-
10. The influence of starter and adjunct lactobacilli culture on the ripening of washed curd cheeses
Ten strains of lactobacillus from the CNRZ collection were tested as adjunct culture in miniature washed curd cheeses manufactured under controlled bacteriological conditions with two different starters, Lactococcus lactis subsp. lactis IL 416 and Lactococcus lactis subsp. cremoris AM2. Lactobacilli growth seemed to be dependent on the Lactobacillus strain b
Brazilian Journal of Chemical Engineering. Publicado em: 2002-12
-
11. Generation of Food-Grade Lactococcal Starters Which Produce the Lantibiotics Lacticin 3147 and Lacticin 481
Transconjugant lactococcal starters which produce both lantibiotics lacticin 3147 and lacticin 481 were generated via conjugation of large bacteriocin-encoding plasmids. A representative of one of the resultant strains proved more effective at killing Lactobacillus fermentum and inhibiting the growth of Listeria monocytogenes LO28H than either of the single
American Society for Microbiology.
-
12. Tapé Fermentation
Microorganisms isolated from ragi, originally obtained from Indonesia, were selected for their ability to convert steamed glutinous rice into tapé, an Indonesian fermented food. A mixture of Chlamydomucor oryzae and Endomycopsis fibuliger had good fermentation characteristics. Prepared starters, produced by growing pure cultures on rice and drying them, wer