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| Fiorentini,Ângela Maria; Sawitzki,Maristela Cortez; Bertol,Teresinha Marisa; Cunha Júnior,Anildo; Sant'Anna,Ernani Sebastião. |
| In this work, the influence of native starter cultures on the microbiological, physicochemical and sensorial characteristics of Milano salami type was studied. Two batches of Milano salami type were produced: Batch A, with the addition of Staphylococcus xylosus U5 and Batch B (control) without the starter culture. The Milano salami type was characterized by an important microbial activity of coagulase-negative staphylococci (CNS) that resulted in substantial growth in Batch A during the ripening with an initial count of 7.60 log cfu.g-1 and reached 9.84 log CFU.g-1 after 14 days. Bacterial enzymes that showed efficient activity under the conditions found in Milano salami type were catalase, nitrite and nitrate reductase, contributing for sensory and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Staphylococcus xylosus; Starter cultures; Milano salami type. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000400027 |
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| Espirito Santo,Milton Luiz Pinho; Lisboa,Cristiane; Alves,Fernanda Gonçalves; Martins,Daniela; Beirão,Luiz Henrique; Sant'Anna,Ernani Sebastião; Franco,Bernadette Dora Gombossy de Melo. |
| Lactobacillus sakei 2a is a bacteriocin producer strain. In this study, it's effects as a starter culture in the curing process of sardine (Sardinella brasiliensis) fillets were studied at different concentrations of NaCl (2, 4, 6%) and glucose (2, 4%). After 21 days of fermentation, the spoilage microorganisms population reached 9.7 Log10 CFU g-1 corresponding to 6% NaCl and 4% glucose. With no addition of glucose and starter culture, sardine fillets began spoilage 72 hours after fermentation, even when 6% NaCl was used. Little differences were observed in lactic acid production when 2 and 4% glucose were added, since total acidity was 1.32 and 1.34% respectively, the experiments with 6% NaCl presented the best results. Initial pH of sardine fillets was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sardinella brasiliensis; Lactobacillus sakei 2a; Fermented fish. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000100008 |
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| Fiorentini,Ângela Maria; Sawitzki,Maristela Cortez; Bertol,Teresinha Marisa; Brod,Fábio Cristiano Angonesi; Pelisser,Márcia Regina; Arisi,Ana Carolina Maisonnave; Sant'Anna,Ernani Sebastião. |
| Micrococcaceae strains are applied to fermented sausage as starter cultures, where several members of this family are naturally found. The aim of the present work was to isolate and characterize Staphylococcus xylosus from artisanal sausages produced in South Region of Brazil. From 89 isolates presenting catalase positive and coagulase negative activities, 25 strains were selected for phenotypic characterization. Nine strains identified as Staphylococcus xylosus by API-STAPH were evaluated for their nitrate reduction capacity, which showed satisfactory growth of the strains in the presence of nitrite and sodium chloride, demonstrating their potential for use as starter cultures in fermented sausage. The strains were also evaluated through genus and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Staphylococcus xylosus; Ermented sausage; Starter cultures; PCR. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000300026 |
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| Sawitzki,Maristela Cortez; Fiorentini,Ângela Maria; Brod,Fábio Cristiano Angonesi; Tagliari,Caroline; Bertol,Teresinha Marisa; Arisi,Ana Carolina Maisonnave; Sant'Anna,Ernani Sebastião. |
| The purpose of the present work was to characterize promising starter culture strains of Lactobacillus plantarum isolated from naturally fermented artisanal sausage manufactured in the northwestern region of Rio Grande do Sul state, Brazil. From 127 isolates of homofermentative, Gram-positive and catalase-negative lactic acid bacteria, ten isolates were randomly selected and the phenotypic characterization and species-specific PCR were performed. Genomic DNA from each isolated strain and from the reference strains L. plantarum ATCC 8014 and L. pentosus ATCC 8041 were amplified using two pairs of L. plantarum species-specific primers (16/Lpl and LbP11/LbP12). The results of the phenotypic characterization and species-specific PCR indicated that five out of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermented sausage; L. plantarum; Phenotypic characterization; PCR. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000300031 |
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| Sawitzki,Maristela Cortez; Fiorentini,Ângela Maria; Cunha Junior,Anildo; Bertol,Teresinha Marisa; Sant'Anna,Ernani Sebastião. |
| L. plantarum, strain AJ2, was isolated from naturally fermented sausage manufactured in the Southern region of Brazil and inoculated in Milano-type salami. The lactic culture exhibited the ability of growing in the product, decreasing pH in the first seven days of fermentation/maturation and the residual levels of nitrite and nitrate, as well as peroxide and TBARS values. The inoculated sausage had the highest intensity for brightness and red color, but did not present a difference in chemical composition and fatty acid composition, compared to the control. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: L. plantarum; Technological properties; Milano-type salami. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000300030 |
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| Sawitzki,Maristela Cortez; Fiorentini,Ângela Maria; Bertol,Teresinha Marisa; Sant'Anna,Ernani Sebastião. |
| In the present study, technological properties of L. plantarum strains isolated from naturally fermented sausages manufactured in the South region of Brazil were investigated in order to obtain a starter culture. The technological properties evaluated were the following: ability to growth at different pH values, at different temperatures, in different salt concentrations and in the presence of commercial curing salt, fast production of acid, determination of D - and L - lactic acid; nitrate reductase activity; antagonistic activity and stability of the isolated cultures after fermentation, concentration, and freeze-drying process. The isolated strains showed effectiveness to improve technological properties as starter cultures. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: L. plantarum; Technological properties; Sausage. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000200016 |
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| Matos,Ângelo Paggi; Morioka,Luiz Rodrigo Ito; Sant'Anna,Ernani Sebastião; França,Kepler Borges. |
| A dessalinização é um método de obtenção de água potável limitado pelos problemas ambientais, causados pelo resíduo gerado em seu processo. O objetivo deste estudo foi avaliar o cultivo de Chlorella sp., em meio de cultura a base de concentrado de dessalinização, e determinar os teores de proteínas e lipídeos ao longo dos ciclos de cultivo. Os cultivos foram desenvolvidos em fotobiorreatores cônicos invertidos (4L) e mantidos durante 28 dias resultando em quatro ciclos de cultivo. Para cada ciclo de cultivo, os valores de biomassa (peso seco, g L-1) resultaram em 1º ciclo, 1,55; 2º ciclo, 0,96; 3º ciclo, 0,62, e 4º ciclo em 0,42. Os teores de proteínas e lipídeos variaram entre 45,2 a 48,8% e 8,5 a 11,4%, respectivamente. O primeiro ciclo de cultivo... |
| Tipo: Info:eu-repo/semantics/other |
Palavras-chave: Águas residuais; Biomassa; Microalga. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000200364 |
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