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| Santa,Osmar Roberto Dalla; Alvarez,David Chacón; Santa,Herta Stutz Dalla; Zanette,Cristina Maria; Freitas,Renato João Sossela de; Macedo,Renata Ernlund Freitas de; Terra,Nelcindo Nascimento. |
| The study of the ecology of fermented sausage is fundamental to understand the physical and chemical changes that happen during fermentation and maturation. The aim of the present study was to determine the microbiological characteristics of sausages produced by spontaneous fermentation. Fifty samples of sausages produced in the South of Brazil by different small manufacturers were analyzed for the following microbiota: aerobic mesophilic bacteria; Micrococcaceae; mold and yeast; lactic acid bacteria; total and fecal coliforms; coagulase-positive Staphylococcus, and Salmonella. In most samples (72%), the count of lactic bacteria was higher than 6 log10 cfu.g-1, and the samples with the highest counts were above 8 log10 cfu.g-1. The counts of Micrococcaceae... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sausage; Microbiological characteristics; Microbiological quality. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400003 |
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| Macedo,Renata Ernlund Freitas de; Pflanzer Jr.,Sérgio Bertelli; Terra,Nelcindo Nascimento; Freitas,Renato João Sossela de. |
| Os probióticos têm sido largamente utilizados em produtos lácteos. Recentemente, seu uso em produtos cárneos tem despertado interesse, principalmente em embutidos fermentados consumidos na forma crua e sem aquecimento prévio. Verificou-se a influência da utilização de Lactobacillus casei, L. paracasei e L. rhamnosus sobre as características físico-químicas e sensoriais de embutido fermentado, bem como o desenvolvimento e a viabilidade das culturas no produto cárneo. Os embutidos foram processados em quatro tratamentos, sendo o primeiro tratamento usado como controle, enquanto os demais receberam a adição de uma espécie de Lactobacillus probiótico, seguindo procedimento de fabricação descrito para salame italiano por um período de 25 dias. A presença das... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Probióticos; Lactobacillus casei; Lactobacillus paracasei; Lactobacillus rhamnosus; Salame. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000300002 |
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| Wolupeck,Hanna Lethycia; Morete,Crisley Aparecida; DallaSanta,Osmar Roberto; Luciano,Fernando Bittencourt; Madeira,Humberto Maciel França; Macedo,Renata Ernlund Freitas de. |
| ABSTRACT: The present study aimed to assess the antibiotic resistance in 54 indigenous Lactobacillus plantarum isolated from artisanal fermented sausages. The confirmation of the strain species was performed by multiplex-PCR assay. Antibiotic resistance was assessed by disk diffusion (DD) and Minimum Inhibitory Concentration (MIC) methods. Of 54 L. plantarum, 44 strains were genotypically confirmed as L. plantarum and 3 as Lactobacillus pentosus. The highest resistance rates were to ampicillin and streptomycin. The highest susceptibility rates were shown to tetracycline, chloramphenicol and penicillin G. None of the strains showed multidrug resistance. Resistance rates by DD and MIC were not different (P>0.05) for ampicillin, chloramphenicol,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Meat product; Multiplex PCR; Probiotic; Susceptibility. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000800452 |
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| Bortolotto,Fernanda Cristina Kandalski; Ceccoti,Stephane Pini Costa; Orso,Paloma Bianca; Wolupeck,Hanna Lethycia; Holley,Richard Alan; Luciano,Fernando Bittencourt; Macedo,Renata Ernlund Freitas de. |
| ABSTRACT: Escherichia coli O157:H7 is a toxigenic serotype of E. coli and has been associated with foodborne outbreaks involving meat products, vegetables and fresh produces worldwide. Salts for curing are usually employed as antimicrobials in the production of pork sausages. However, salts do not have a significant inhibitory effect on enterobacteria. Due to the growing demand for natural foods, the use of essential oils has been proposed as natural antimicrobials in food. This study aimed to evaluate the effects of garlic essential oil (GO) and allyl isothiocyanate (AITC) against E. coli O157:H7 in vitro and in pork sausage. The Minimal Inhibitory Concentration (MIC) and Minimal Bactericidal Concentration (MBC) of these oils, alone and in combination,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Foodborne pathogens; Meat products; Natural preservatives; Synergism. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001000750 |
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| Dallabona,Bruna Rafaela; Karam,Laura Beatriz; Wagner,Roberta; Bartolomeu,Dayse Aline Ferreira Silva; Mikos,Jorge Daniel; Francisco,João Gabriel Phabiano; Macedo,Renata Ernlund Freitas de; Kirschnik,Peter Gaberz. |
| The purpose of this study was to evaluate the physicochemical and microbiological stability of sausages produced from mechanically separated fish meat (MSM) obtained from Nile tilapia filleting residues. Different heat treatments (pasteurization or smoking) and packaging systems (conventional or vacuum) were used. The sausages were characterized for chemical composition, weight loss, water activity, instrumental texture and sensorial analysis. Additionally, microbiological analysis, instrumental color, pH, thiobarbituric acid reactive substances (TBARS) and total volatile base nitrogen (TVB-N) were assessed during storage. No presence of Escherichia coli, Salmonella sp. or coagulase-positive Staphylococcus was detected; however, the psychrotrophic count in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mechanically separated meat Oreochromis niloticus pasteurization smoking; Storage. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982013001200001 |
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