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| Format: | Artículo científico |
| Language: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2006
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| Online Access: | https://www.redalyc.org/articulo.oa?id=72450301 |
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| _version_ | 1866573140004438016 |
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| author | J. S. T. Matos |
| author_facet | J. S. T. Matos |
| contents | Spoilage and pathogenic bacteria isolated from two types of portuguese dry smoked sausages after shelf-life period in modified atmosphere package J. S. T. Matos B. B. Jensen O. Hojberg S. F. H. A. Barreto Química Chouriço bacteria shelf life identification modified atmosphere package Members of the bacterial population of two types of Portuguese dry smoked sausages (chouriços) were identified andcharacterized. A total of 77 isolates were recovered from chouriços type Alentejano and Ribatejano, after 120 days at 20 ± 5 ºC inmodified atmosphere package (55 % N2/45 % CO2) using non-selective and selective media. Based on phenotypic (cell morphology andfermentation profile) and genotypic (16SrDNA sequencing) characters, the isolates were grouped into the following genera: Bacillus,Enterococcus, Clostridium, Staphylococcus, Pediococcus, Lactobacillus and Paenibacillus. The species identified were: Enterococcusfaecium (24.7 %), Bacillus subtilis (23.4 %), Staphylococcus epidermidis (14.3 %), B. cereus (7.8 %), Pediococcus acidilactici (6.5 %)Bacillus pumilus (6.5 %), Clostridium bifermentans (3.9 %), B. licheniformis, and Enterococcus faecalis (2.6 %). Major differencesobserved between the two varieties of chouriço were the absence of Pediococcus species and the presence of high numbers of isolatesidentified as Staphylococcus epidermidis in chouriço type Alentejano and, the high incidence of Bacillus species in sausage type Ribatejano.Differences found between products may be due to spices formulation in each type of product, the type of natural casings used and, thehygienic quality of the raw meat. 2006 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450301 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.3 Vol.5 |
| format | Artículo científico |
| id | redalyc_72450301 |
| language | en |
| publishDate | 2006 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Spoilage and pathogenic bacteria isolated from two types of portuguese dry smoked sausages after shelf-life period in modified atmosphere package J. S. T. Matos Química Chouriço bacteria shelf life identification modified atmosphere package Spoilage and pathogenic bacteria isolated from two types of portuguese dry smoked sausages after shelf-life period in modified atmosphere package J. S. T. Matos B. B. Jensen O. Hojberg S. F. H. A. Barreto Química Chouriço bacteria shelf life identification modified atmosphere package Members of the bacterial population of two types of Portuguese dry smoked sausages (chouriços) were identified andcharacterized. A total of 77 isolates were recovered from chouriços type Alentejano and Ribatejano, after 120 days at 20 ± 5 ºC inmodified atmosphere package (55 % N2/45 % CO2) using non-selective and selective media. Based on phenotypic (cell morphology andfermentation profile) and genotypic (16SrDNA sequencing) characters, the isolates were grouped into the following genera: Bacillus,Enterococcus, Clostridium, Staphylococcus, Pediococcus, Lactobacillus and Paenibacillus. The species identified were: Enterococcusfaecium (24.7 %), Bacillus subtilis (23.4 %), Staphylococcus epidermidis (14.3 %), B. cereus (7.8 %), Pediococcus acidilactici (6.5 %)Bacillus pumilus (6.5 %), Clostridium bifermentans (3.9 %), B. licheniformis, and Enterococcus faecalis (2.6 %). Major differencesobserved between the two varieties of chouriço were the absence of Pediococcus species and the presence of high numbers of isolatesidentified as Staphylococcus epidermidis in chouriço type Alentejano and, the high incidence of Bacillus species in sausage type Ribatejano.Differences found between products may be due to spices formulation in each type of product, the type of natural casings used and, thehygienic quality of the raw meat. 2006 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450301 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.3 Vol.5 |
| title | Spoilage and pathogenic bacteria isolated from two types of portuguese dry smoked sausages after shelf-life period in modified atmosphere package |
| topic | Química Chouriço bacteria shelf life identification modified atmosphere package |
| url | https://www.redalyc.org/articulo.oa?id=72450301 |