| Registro completo |
| Provedor de dados: |
BJM
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| País: |
Brazil
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| Título: |
Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products
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| Autores: |
Fiorentini,Ângela Maria
Sawitzki,Maristela Cortez
Bertol,Teresinha Marisa
Sant'Anna,Ernani S.
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| Data: |
2009-03-01
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| Ano: |
2009
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| Palavras-chave: |
Staphylococcus xylosus
Starter cultures
Sausages
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| 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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000100022
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| Editor: |
Sociedade Brasileira de Microbiologia
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| Relação: |
10.1590/S1517-83822009000100022
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| Formato: |
text/html
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| Fonte: |
Brazilian Journal of Microbiology v.40 n.1 2009
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| Direitos: |
info:eu-repo/semantics/openAccess
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