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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 |
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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 |
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Sawitzki,Maristela Cortez; Fiorentini,Ângela Maria; Brod,Fábio Cristiano Angonesi; Tagliari,Caroline; Bertol,Teresinha Marisa; Arisi,Ana Carolina Maisonnave; Sant'Anna,Ernani Sebastião. |
The purpose of the present work was to characterize promising starter culture strains of Lactobacillus plantarum isolated from naturally fermented artisanal sausage manufactured in the northwestern region of Rio Grande do Sul state, Brazil. From 127 isolates of homofermentative, Gram-positive and catalase-negative lactic acid bacteria, ten isolates were randomly selected and the phenotypic characterization and species-specific PCR were performed. Genomic DNA from each isolated strain and from the reference strains L. plantarum ATCC 8014 and L. pentosus ATCC 8041 were amplified using two pairs of L. plantarum species-specific primers (16/Lpl and LbP11/LbP12). The results of the phenotypic characterization and species-specific PCR indicated that five out of... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermented sausage; L. plantarum; Phenotypic characterization; PCR. |
Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000300031 |
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Klajn,Vera Maria; Colussi,Rosana; Fiorentini,Ângela Maria; Elias,Moacir Cardoso; Gutkoski,Luiz Carlos. |
A aveia destaca-se dentre os cereais por seu teor e qualidade proteica, alta porcentagem de lipídios distribuídos por todo o grão e predominância de ácidos graxos insaturados, além de possuir altos teores de fibra alimentar, minerais e antioxidantes, responsáveis pelos efeitos benéficos à saúde humana. Devido aos seus constituintes, a aveia apresenta forte tendência à rancidez e, por esse motivo, faz-se necessária a inativação enzimática das cariopses. Na indústria, a inativação normalmente é realizada pelo tratamento hidrotérmico. Objetivou-se, com este trabalho, estudar os efeitos do processamento hidrotérmico em escala industrial sobre parâmetros de composição química, atividade enzimática, β-glicanas e compostos fenólicos solúveis totais nas frações de... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Avena sativa; Composição química; Β-glicanas; Lipase; Polifenóis. |
Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014000500027 |
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