Consulta: subjectFacets:"Starter cultures"
Registros recuperados: 5
Data/hora: 10/06/2024 04:30:39

Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausage
Provedor de dados: 52
Autores: 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

Influence of a native strain of Staphylococcus xylosus on the microbiological, physicochemical and sensorial characteristics on milano salami type
Provedor de dados: 52
Autores: 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

Selection of starter cultures for the production of sour cassava starch in a pilot-scale fermentation process
Provedor de dados: 58
Autores: Penido,Fernanda Corrêa Leal; Piló,Fernanda Barbosa; Sandes,Sávio Henrique de Cicco; Nunes,Álvaro Cantini; Colen,Gecernir; Oliveira,Evelyn de Souza; Rosa,Carlos Augusto; Lacerda,Inayara Cristina Alves.
ABSTRACT Sour cassava starch (Polvilho azedo) is obtained from a spontaneous fermentation conducted by microorganisms from raw materials and fermentation tanks. This product is traditionally used in the baking industry for the manufacture of biscuits and Brazilian cheese breads. However, the end of fermentation is evaluated empirically, and the process occurs without standardization, which results in products of inconsistent quality. Predominant microbiota from a cassava flour manufacturer was isolated in order to select starter cultures for the production of sour cassava starch in a pilot-scale fermentation process. Lactic acid bacteria and yeasts were isolated, enumerated and grouped by Restriction Fragment Length Polymorphism, and PCR fingerprinting,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Lactic acid bacteria; Yeasts; Starter cultures; Fermentation; Bakery products.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000400823

Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products
Provedor de dados: 58
Autores: Fiorentini,Ângela Maria; Sawitzki,Maristela Cortez; Bertol,Teresinha Marisa; Sant'Anna,Ernani S.
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
Palavras-chave: Staphylococcus xylosus; Starter cultures; Sausages.
Ano: 2009
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000100022

The influences of fish infusion broth on the biogenic amines formation by lactic acid bacteria
Provedor de dados: 58
Autores: Küley,Esmeray; Özogul,Fatih; Balikçi,Esra; Durmus,Mustafa; Ayas,Deniz.
The influences of fish infusion decarboxylase broth (IDB) on biogenic amines (BA) formation by lactic acid bacteria (LAB) were investigated. BA productions by single LAB strains were tested in five different fish (anchovy, mackerel, white shark, sardine and gilthead seabream) IDB. The result of the study showed that significant differences in ammonia (AMN) and BA production were observed among the LAB strains in fish IDB (p &lt; 0.05). The highest AMN and TMA production by LAB strains were observed for white shark IDB. The all tested bacteria had decarboxylation activity in fish IDB. The uppermost accumulated amines by LAB strains were tyramine (TYM), dopamine, serotonin and spermidine. The maximum histamine production was observed in sardine (101.69 mg/L)...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Biogenic amines; Lactic acid bacteria; Starter cultures; Fish infusion broth.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000200010