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| Format: | Artículo científico |
| Language: | en |
| Published: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2006
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| Online Access: | https://www.redalyc.org/articulo.oa?id=72450210 |
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| _version_ | 1866815648269598720 |
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| author | T. Victoria León |
| author_facet | T. Victoria León |
| contents | Efecto de bacterias ácido lácticas termoresistentes en salchichas cocidas T. Victoria León I. Guerrero M. L. Pérez Chabela A. Totosaus Química life shelf sausages enterobacteria thermoresistance Lactic acid bacteria (LAB) had been employed in fermented sausages as protective cultures, reducing the population of other non-desirable microorganisms. The isolation of LAB that can survive thermal treatment could be an alternative to improve the shelf-life of cooked products. Eight strains of LAB isolated from commercial sausages were heated in water baths at 50, 60 and 70 °C during 30-60 min. four surviving strain were previously identified as L. alimentarius, L. lactis, L. piscicola and Enterococcus sp. These strains were inoculated in a sausage to determine their effect in product acceptation and enterobacteria population. L. alimentarius and L. lactis had higher acceptation scores close or higher than control. LAB population increased with storage time; enterobacteria population increased but in less amount than LAB. L. alimentarius y L. lactis presented a marked effect of enterobacteria during storage. 2006 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450210 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.2 Vol.5 |
| format | Artículo científico |
| id | redalyc_72450210 |
| language | en |
| publishDate | 2006 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Efecto de bacterias ácido lácticas termoresistentes en salchichas cocidas T. Victoria León Química life shelf sausages enterobacteria thermoresistance Efecto de bacterias ácido lácticas termoresistentes en salchichas cocidas T. Victoria León I. Guerrero M. L. Pérez Chabela A. Totosaus Química life shelf sausages enterobacteria thermoresistance Lactic acid bacteria (LAB) had been employed in fermented sausages as protective cultures, reducing the population of other non-desirable microorganisms. The isolation of LAB that can survive thermal treatment could be an alternative to improve the shelf-life of cooked products. Eight strains of LAB isolated from commercial sausages were heated in water baths at 50, 60 and 70 °C during 30-60 min. four surviving strain were previously identified as L. alimentarius, L. lactis, L. piscicola and Enterococcus sp. These strains were inoculated in a sausage to determine their effect in product acceptation and enterobacteria population. L. alimentarius and L. lactis had higher acceptation scores close or higher than control. LAB population increased with storage time; enterobacteria population increased but in less amount than LAB. L. alimentarius y L. lactis presented a marked effect of enterobacteria during storage. 2006 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450210 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.2 Vol.5 |
| title | Efecto de bacterias ácido lácticas termoresistentes en salchichas cocidas |
| topic | Química life shelf sausages enterobacteria thermoresistance |
| url | https://www.redalyc.org/articulo.oa?id=72450210 |