Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter cultures
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Outros Autores: | , , |
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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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 |
_version_ |
1752126314791305216 |