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| Dias,Francesca Silva; Ramos,Cíntia Lacerda; Schwan,Rosane Freitas. |
| To investigate microbial diversity and identify spoilage bacteria in fresh pork sausages during storage, twelve industrial pork sausages of different trademarks were stored at 4 ºC for 0, 14, 28 and 42 days, 80% relative humidity and packaged in sterile plastic bags. Microbiological analysis was performed. The pH and water activity (a w) were measured. The culture-independent method performed was the Polymerase Chain Reaction - Denaturing Gradient Gel Electrophoresis (PCR-DGGE). The culture-dependent method showed that the populations of mesophilic bacteria and Lactic Acid Bacteria (LAB) increased linearly over storage time. At the end of the storage time, the average population of microorganisms was detected, in general, at the level of 5 log cfu g-1. A... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Microbial diversity; Lactobacillus sakei; Brochothrix thermosphacta. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300013 |
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| Leroi, Francoise; Fall, Papa-abdoulaye; Pilet, Marie-france; Chevalier, Frederique; Baron, Regis. |
| The maximum specific growth rate (μmax) of Brochothrix thermosphacta, a spoilage bacteria of cooked peeled shrimp, and Lactococcus piscium CNCM I-4031, a bioprotective strain, was investigated under different conditions of temperature, NaCl concentrations and pH. The basic modelling approach used was the Gamma concept (γ-concept) and the model developed was then adapted to shrimp. Cardinal growth parameters were quite similar for the two strains, except for NaCl. No NaCl was required for growth and the NaClmax was three-times higher for B. thermosphacta than for L. piscium (62 and 23 g l−1 respectively). However, tolerance to NaCl was higher in seafood than in liquid broth, possibly due to presence of osmoltically active molecules. L. piscium and B.... |
| Tipo: Text |
Palavras-chave: Modelling; Biopreservation; Shrimp; Lactic acid bacteria; Brochothrix thermosphacta; Spoilage bacteria; Environmental conditions. |
| Ano: 2012 |
URL: http://archimer.ifremer.fr/doc/00083/19473/17088.pdf |
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