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	Provedor de dados Ciênc. Tecnol. Aliment. (2) BABT (1) Autor Santa,Herta Stutz Dalla (3) Santa,Osmar Roberto Dalla (3) Freitas,Renato João Sossela de (2) Macedo,Renata Ernlund Freitas de (2) Terra,Nelcindo Nascimento (2) Zanette,Cristina Maria (2) Alvarez,David Chacón (1) Brand,Débora (1) Soccol,Carlos Ricardo (1) Vandenberghe,Luciana Porto de Souza (1) Mais... Palavra-chave Sausage (2) Agro-industrial residues (1) Beauveria bassiana (1) Embedded fermented meat (1) Lactic acid bacteria (1) Lactobacillus (1) Microbiological characteristics (1) Microbiological quality (1) Solid-state fermentation (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2014 (1) 2012 (1) 2005 (1) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Spore production of Beauveria bassiana from agro-industrial residues BABT Santa,Herta Stutz Dalla; Santa,Osmar Roberto Dalla; Brand,Débora; Vandenberghe,Luciana Porto de Souza; Soccol,Carlos Ricardo. The purpose of this work was to produce Beauveria bassiana by Solid-State Fermentation using agro-industrial residues and optimizing the cultivation conditions. Refused potatoes, coffee husks and sugar-cane bagasse were tested. The blend of refused potatoes and sugar-cane bagasse (60-40%) with particle size in the range of 0.8-2 mm was used in the fermentation experiments. In Erlenmeyer flasks the best spore production was achieved with the following conditions: incubation temperature 26º C; initial pH 6.0; inoculum concentration 10(7) spores.g-1.dw and initial moisture 75%. In the column type reactor using forced aeration under the optimized conditions, the maximum production (1.07x10(10)spores.g-1.dw) was obtained at the 10th day of fermentation. The... Tipo: Info:eu-repo/semantics/article Palavras-chave: Agro-industrial residues; Beauveria bassiana; Solid-state fermentation. Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000400007 Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage Ciênc. Tecnol. Aliment. Santa,Osmar Roberto Dalla; Macedo,Renata Ernlund Freitas de; Santa,Herta Stutz Dalla; Zanette,Cristina Maria; Freitas,Renato João Sossela de; Terra,Nelcindo Nascimento. The most promising microorganisms for use as starter cultures are those isolated from the native microbiota of traditional fermented products. The aim of this study was to evaluate the use of lactic acid bacteria selected from the native microbiota of sausages produced by spontaneous fermentation as starter cultures for the production of sausage. Strains of Lactobacillus plantarum 503 and 341 have the potential for use as starter cultures in the manufacture of Italian sausage type. The population of lactic acid bacteria in sausages was &gt;8 log CFU.g-1 during fermentation, which caused the pH to decrease to <4.5. This decrease in pH and the water activity of < 0.90 of sausages ensures the safety and preservation of this product. Sausages... Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactic acid bacteria; Lactobacillus; Embedded fermented meat; Sausage. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400020 Microbiota of sausages obtained by spontaneous fermentation produced in the South of Brazil Ciênc. Tecnol. Aliment. 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 Registros recuperados: 3 Primeira ... 1 ... Última

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