Cover Image

Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage

Fuente: Redalyc

Saved in:

Bibliographic Details
Main Author:	Osmar Roberto DALLA SANTA
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014
Subjects:	Agrociencias sausage Lactobacillus lactic acid bacteria embedded fermented meat
Online Access:	Acceder al recurso
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Enrichment of nutritional value of Phyllanthus emblica fruit juice using the probiotic bacterium, Lactobacillus paracasei HII01 mediated fermentation
by: Sartjin PEERAJAN
Published: (2016)

Physiochemical and textural properties of Common carp fermented sausages inoculated with mixed starter cultures of Pediococcus pentosaceus and Lactobacillus plantarum
by: Jafarpour, Ali., et al.
Published: (2017)

Development of shelf-stable brined vegetables by lactic acid fermentation
by: Suresh E. R.
Published: (2008)

Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages
by: María de Lourdes PÉREZ-CHABELA
Published: (2008)

A functional food: a traditional Tarhana fermentation
by: Merih KIVANÇ
Published: (2017)

Fish waste silage, a green process for low feedstock availability. A Review
by: Claudia Carina Libonatti
Published: (2023)

Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks
by: Oktay YERLIKAYA
Published: (2014)

Inoculum concentration and inoculation time for propionic acid production from whey using mixed culture of Lactobacillus helveticus and Propionibacterium freudenreichii PS-1
by: Moisés Tomás Ngome
Published: (2017)

Peptide separation of commercial fermented milk during refrigerated storage
by: Luis Guillermo GONZÁLEZ-OLIVARES
Published: (2014)

Optimization of fermentation conditions for sourdough by three different lactic acid bacteria using response surface methodology
by: Latife Betul Gul
Published: (2022)

Microbiological, physical, chemical and sensory characteristics of milk fermented with Lactobacillus plantarum
by: Aloisio Henrique Pereira de Souza
Published: (2013)

An alternative method for screening lactic acid bacteria for the production of exopolysaccharides with rapid confirmation
by: Elinalva Maciel PAULO
Published: (2012)

Identification of some kefir microorganisms and optimization of their production in sugarcane juice
by: Blanca Cecilia Salazar Alzate
Published: (2016)

Interaction of Saccharomyces cerevisiae and Lactococcus lactis in the fermentation and quality of artisanal cachaça
by: Fernanda Paula Carvalho
Published: (2015)

Statistical optimization of lactic acid production by Lactobacillus pentosus using hemicellulose hydrolysate from sugarcane bagasse
by: Daiana Wischral
Published: (2019)

Producción biotecnológica de ácido láctico: estado del arte
by: L. Serna Cock
Published: (2005)

EFFECT OF Leuconostoc mesenteroides 11 BACTERIOCIN IN THE MULTIPLICATION CONTROL OF Listeria monocytogenes 4b
by: Rafael C. R. MARTINEZ
Published: (2006)

Elongated cells of Listeria monocytogenes in biofilms in the presence of sucrose and bacteriocin-producing Leuconostoc mesenteroides A11
by: Regiane Priscilla RATTI
Published: (2010)

Screening and kinetics of glutaminase and glutamate decarboxylase producing lactic acid bacteria from fermented Thai foods
by: Sasimar WORAHARN
Published: (2014)

Functional, nutritional, and technological potential of quinoa through lactic acid fermentation: a review
by: Ruth M. Benavides Guevara
Published: (2023)

Conservation and chemical composition of Leucaena Leucocephala plus fresh or wilted Pennisetum purpureum mixed silages
by: Ángel Santana P
Published: (2015)

Microbial and biochemical characteristics of fermented Fish sausage from common carp (Cyprinus carpio) mince by application of Pediococcus pentasaceus at different incubation temperatures
by: Jafarpour, A., et al.
Published: (2013)

Green and brown propolis: efficient natural biocides for the control of bacterial contamination of alcoholic fermentation of distilled beverage
by: Márcia Justino Rossini MUTTON
Published: (2014)

Evaluation of sourdoughs for the production of bread using spontaneous fermentation technique
by: Krischina Singer Aplevicz
Published: (2014)

Inclusion of probiotic strains improves immune parameters in broilers
by: Liliana Andrea Chávez Gómez
Published: (2015)

Chemical and microbiological characterization of the zootechnical additive VITAFERT, under small-scale production conditions
by: A. Beruvides
Published: (2021)

Development and physical-chemical and microbiological characterization of a yogurt-like product, lupine (Lupinus mutabilis Sweet) -based
by: Monserrath Carolina Vásquez Rodríguez
Published: (2025)

Ability of a Lactobacillus rhamnosus strain cultured in milk whey based medium to bind aflatoxin B1
by: Fernanda BOVO
Published: (2014)

Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice
by: Wilma Aparecida SPINOSA
Published: (2015)

The use of fermented minced fish with probiotics in the recipe composition of dry-cured sausages.
by: Glukharev, A. Yu., et al.
Published: (2023)

Inhibition of seafood-borne bacteria in cooked mackerel (Rastrelliger kanagurta) fish meat by lactic acid bacteria
by: Kanappan, S., et al.
Published: (2008)

Antagonistic activity of dairy lactobacilli against gram-foodborne pathogens
by: Marco Geria
Published: (2014)

Meat quality and color of breast during storage in ducks fed diet supplemented with different forms of Houttuynia cordata with fermented red koji
by: Sam Churl Kim
Published: (2019)

Optimization of fermentation process conditions for chili pepper (Capsicum frutescens) fruit using Response Surface Methodology
by: Carlos Vegas
Published: (2018)

Influence of chitosan addition on quality properties of vacuum-packaged pork sausages
by: Mario GARCÍA
Published: (2010)

Modified broken rice starch as fat substitute in sausages
by: Valéria Maria LIMBERGER
Published: (2011)

Detection and quantification of Roundup Ready® soybean residuesin sausage samples by conventional and real-time PCR
by: Francismar Corrêa MARCELINO
Published: (2008)

Partial substitution of nitrite by chitosan and the effect on the quality properties of pork sausages
by: Mario GARCÍA
Published: (2011)

Growth Kinetics of Autochthonous Lactic Acid Bacteria Isolated from Double Cream Cheese as Potential Starter Culture
by: Mónica María Durango Zuleta
Published: (2023)

The effect of sodium reduction and the use of herbs and spices on the quality and safety of bologna sausage
by: Carla Ivone CARRARO
Published: (2012)