Data/hora: 09/06/2024 06:24:00

Provedor de dados: 	58	
País: 	Brazil	
Título: 	Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products	
Autores: 	Fiorentini,Ângela Maria; Sawitzki,Maristela Cortez; Bertol,Teresinha Marisa; Sant'Anna,Ernani S.	
Data: 	2009-03-01	
Ano: 	2009	
Palavras-chave: 	Staphylococcus xylosus; Starter cultures; Sausages.	
Resumo: 	Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viability of Staphylococcus xylosus strains AD1 and U5isolated from natural fermented sausages was investigated as starter cultures in fermented sausages produced in the South Region of Brazil. The study demonstrated that the Staphylococcus xylosus strains AD1 and U5showed significant growth during fermentation, stability over freeze-dried process, negative reaction for staphylococcal enterotoxins and viability for using as a single-strain culture or associated with lactic acid bacteria for production of fermented sausages.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000100022	
Editor: 	Sociedade Brasileira de Microbiologia	
Relação: 	10.1590/S1517-83822009000100022	
Formato: 	text/html	
Fonte: 	Brazilian Journal of Microbiology  v.40 n.1 2009	
Fonte: 	info:eu-repo/semantics/openAccess