Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter cultures

Detalhes bibliográficos
Autor(a) principal: Sawitzki,Maristela Cortez
Data de Publicação: 2009
Outros Autores: Fiorentini,Ângela Maria, Bertol,Teresinha Marisa, Sant'Anna,Ernani Sebastião
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000200016
Resumo: 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.
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spelling Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter culturesL. plantarumtechnological propertiessausageIn 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2009-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000200016Food Science and Technology v.29 n.2 2009reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612009000200016info:eu-repo/semantics/openAccessSawitzki,Maristela CortezFiorentini,Ângela MariaBertol,Teresinha MarisaSant'Anna,Ernani Sebastiãoeng2009-07-27T00:00:00Zoai:scielo:S0101-20612009000200016Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2009-07-27T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter cultures
title Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter cultures
spellingShingle Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter cultures
Sawitzki,Maristela Cortez
L. plantarum
technological properties
sausage
title_short Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter cultures
title_full Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter cultures
title_fullStr Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter cultures
title_full_unstemmed Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter cultures
title_sort Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter cultures
author Sawitzki,Maristela Cortez
author_facet Sawitzki,Maristela Cortez
Fiorentini,Ângela Maria
Bertol,Teresinha Marisa
Sant'Anna,Ernani Sebastião
author_role author
author2 Fiorentini,Ângela Maria
Bertol,Teresinha Marisa
Sant'Anna,Ernani Sebastião
author2_role author
author
author
dc.contributor.author.fl_str_mv Sawitzki,Maristela Cortez
Fiorentini,Ângela Maria
Bertol,Teresinha Marisa
Sant'Anna,Ernani Sebastião
dc.subject.por.fl_str_mv L. plantarum
technological properties
sausage
topic L. plantarum
technological properties
sausage
description 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.
publishDate 2009
dc.date.none.fl_str_mv 2009-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000200016
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000200016
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612009000200016
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.29 n.2 2009
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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