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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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| 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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| 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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| Sawitzki,Maristela Cortez; Fiorentini,Ângela Maria; Cunha Junior,Anildo; Bertol,Teresinha Marisa; Sant'Anna,Ernani Sebastião. |
| L. plantarum, strain AJ2, was isolated from naturally fermented sausage manufactured in the Southern region of Brazil and inoculated in Milano-type salami. The lactic culture exhibited the ability of growing in the product, decreasing pH in the first seven days of fermentation/maturation and the residual levels of nitrite and nitrate, as well as peroxide and TBARS values. The inoculated sausage had the highest intensity for brightness and red color, but did not present a difference in chemical composition and fatty acid composition, compared to the control. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: L. plantarum; Technological properties; Milano-type salami. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000300030 |
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| Bertol,Teresinha Marisa; Fiorentini,Angela Maria; Santos,Maria José Honorato dos; Sawitzki,Maristela Cortez; Kawski,Vicky Lilge; Agnes,Ingrid Beatriz Lermen; Costa,Camila Dalla; Coldebella,Arlei; Lopes,Letícia dos Santos. |
| This study aimed to evaluate the use of rosemary (Rosmarinus officinalis) extract (RE), celery (Apium graveolis), and low levels of NO3 and NO2 as natural agents to enhance the quality of colonial salami. Salami was produced according to three treatments: (A) Control: 0.1% curing salt; (B) Rosemary: 0.05% curing salt + 0.5% RE (rosemary extract); and (C) Rosemary+celery: 0.14% Veg 503 + 0.27% Veg 504 (sea salt plus celery) + 0.5% of RE (rosemary extract). There was no effect (P > 0.05) of the treatments on water activity, Na content, and residual NO3 and NO2. Fatty acids C18:2 and C20:4 were reduced (P < 0.05) during the ripening period in the Control treatment indicating possible oxidation. The use of celery resulted in lower pH values (P <... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Natural preservatives; Colonial type meat products; Vegetable extracts. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400022 |
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| Sawitzki,Maristela Cortez; Fiorentini,Ângela Maria; Bertol,Teresinha Marisa; Sant'Anna,Ernani Sebastião. |
| In the present study, technological properties of L. plantarum strains isolated from naturally fermented sausages manufactured in the South region of Brazil were investigated in order to obtain a starter culture. The technological properties evaluated were the following: ability to growth at different pH values, at different temperatures, in different salt concentrations and in the presence of commercial curing salt, fast production of acid, determination of D - and L - lactic acid; nitrate reductase activity; antagonistic activity and stability of the isolated cultures after fermentation, concentration, and freeze-drying process. The isolated strains showed effectiveness to improve technological properties as starter cultures. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: L. plantarum; Technological properties; Sausage. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000200016 |
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| Kawski,Vicky Lilge; Bertol,Teresinha Marisa; Santos,Maria José Honorato dos; Sawitzki,Maristela Cortez; Fiorentini,Angela Maria; Coldebella,Arlei; Agnes,Ingrid Beatriz Lermen. |
| ABSTRACT: The aim of this study was to evaluate the sensory and physicochemical quality of colonial salamis added with vegetable-based curing ingredients as potential enhancers of quality products. Salamis were produced according to three treatments: (A) Control: 0.1% curing salt; (B) rosemary: 0.05% curing salt + 0.5% rosemary extract (RE); and (C) RE+celery: 0.14% Veg 503 + 0.27% Veg 504 (sea salt plus celery, nitrate and nitrite supplies, respectively) + 0.5% of RE. No significant differences were observed (P>0.05) among the three treatments for dry matter (DM), crude protein (CP), ash, ether extract (EE) and gross energy (GE). Sensory analysis was performed by applying the preference test and multiple comparison between the three treatments.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Celery; Curing salt; Meat products; Rosemary; Vegetable extracts. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000800781 |
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