Preparation, physicochemical and microbiological evaluations of italian type salami fermented with kefir
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/23581 |
Resumo: | Industrialized meat product, known as salami, is composed of some types of meat, such as pork, beef or pork and beef together, added ingredients and bacon. This research aimed to elaborate Italian salami using the fermentation process with standard starter bacteria, such as control, water and milk kefir, and evaluate the physicochemical and microbiological characteristics of the final product. The use of kefir grains aimed to analyze the possibility for their use in the production of salami as starter cultures from their symbiotic association of yeasts, acid-lactic bacteria, acetic bacteria and also their probiotic and antimicrobial action. The microbiological and physicochemical composition indicates that kefir is a product with probiotic characteristics, because it has in its composition living microorganisms capable of improving the intestinal microbial balance producing beneficial effects on the health of the individual who consumes it. At the end of the analyses, it was observed that the salami based on standard starter bacteria culture presented greater diversity of fungi, and the fungus Exophiala spp was present in the 3 types of salamis. The samples showed absence of pathogenic bacteria such as Salmonella ssp, Shigella ssp and E.coli. There was little variation in the physical-chemical characteristics of the salamis evaluated. It was concluded that kefir can replace industrial fermentation culture without affecting the microbiological and physicochemical pattern of salami. |
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Preparation, physicochemical and microbiological evaluations of italian type salami fermented with kefirPreparación, evaluaciones fisico-químicas y microbiológicas del salami italiano fermentado a base de kéfirElaboração, avaliações físico-químicas e microbiológica de salame tipo italiano fermentados a base de kefirInovaçãoNovo produtoDiversidade.InnovaciónNuevo productoDiversidad.InnovationNew productDiversity.Industrialized meat product, known as salami, is composed of some types of meat, such as pork, beef or pork and beef together, added ingredients and bacon. This research aimed to elaborate Italian salami using the fermentation process with standard starter bacteria, such as control, water and milk kefir, and evaluate the physicochemical and microbiological characteristics of the final product. The use of kefir grains aimed to analyze the possibility for their use in the production of salami as starter cultures from their symbiotic association of yeasts, acid-lactic bacteria, acetic bacteria and also their probiotic and antimicrobial action. The microbiological and physicochemical composition indicates that kefir is a product with probiotic characteristics, because it has in its composition living microorganisms capable of improving the intestinal microbial balance producing beneficial effects on the health of the individual who consumes it. At the end of the analyses, it was observed that the salami based on standard starter bacteria culture presented greater diversity of fungi, and the fungus Exophiala spp was present in the 3 types of salamis. The samples showed absence of pathogenic bacteria such as Salmonella ssp, Shigella ssp and E.coli. There was little variation in the physical-chemical characteristics of the salamis evaluated. It was concluded that kefir can replace industrial fermentation culture without affecting the microbiological and physicochemical pattern of salami.El producto cárnico industrializado, conocido como salami, se compone de algunos tipos de carne, como carne de cerdo, ternera o cerdo y ternera juntos, agregados con ingredientes y tocino. Esta investigación tuvo como objetivo realizar la preparación de salami tipo italiano utilizando el proceso de fermentación con bacterias iniciadores estándar, como control, kéfir a base de agua y leche, y evaluar las características fisico-químicas y microbiológicas del producto final. El uso de kéfir en grano tuvo como objetivo analizar la posibilidad de su uso en la producción de salami como cultivos iniciadores a partir de su asociación simbiótica de levaduras, bacterias ácido del ácido láctico, bacterias acéticas y también su acción probiótica y antimicrobiana. La composición microbiológica y fisico-químicas indica que el kéfir es un producto con características probióticas, ya que posee en su composición microorganismos vivos capaces de mejorar el equilibrio microbiano intestinal produciendo efectos beneficiosos sobre la salud del individuo que lo consume. Al final de los análisis se observó que el salami basado en un cultivo estándar de bacterias iniciadoras tenía una mayor diversidad de hongos, y el hongo Exophiala spp estaba presente en los 3 tipos de salami. Las muestras mostraron ausencia de bacterias patógenas como Salmonella ssp, Shigella ssp y E.coli. Hubo poca variación en las características físico-químicas de los salamis evaluados. Se concluye que el kéfir puede reemplazar el cultivo de fermentación industrial sin afectar el patrón microbiológico y fisico-químico del salami.Produto cárneo industrializado, conhecido como salame, é composto por alguns tipos de carne como suína, bovina ou suína e bovina juntas, adicionados de ingredientes e toucinho. Esta pesquisa teve por objetivo realizar a elaboração de salames tipo italiano utilizando o processo de fermentação com bactérias starter padrão, como controle, kefir a base de água e de leite, e avaliar as características físico-químicas e microbiológica do produto final. A utilização dos grãos de kefir teve como finalidade analisar a possibilidade para a sua utilização na produção de salames como culturas starter a partir de sua associação simbiótica de leveduras, bactérias ácido-láticas, bactérias acéticas e também a sua ação probiótica e antimicrobiana. A composição microbiológica e físico-química indica que o kefir é um produto com características probióticas, pois possui em sua composição microrganismos vivos capazes de melhorar o equilíbrio microbiano intestinal produzindo efeitos benéficos à saúde do indivíduo que o consome. Ao final das análises foi observado que o salame a base de cultura bactérias starter padrão apresentou maior diversidade de fungos, e o fungo Exophiala spp estava presente nos 3 tipos de salames. As amostras apresentaram ausência de bactérias patogênicas como a Salmonella ssp, Shigella ssp e E.coli. Verificou-se pouca variação nas características físico-químicas dos salames avaliados. Conclui-se que o kefir pode substituir a cultura fermentativa industrial sem afetar o padrão microbiológico e físico-químico do salame.Research, Society and Development2021-12-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2358110.33448/rsd-v10i16.23581Research, Society and Development; Vol. 10 No. 16; e208101623581Research, Society and Development; Vol. 10 Núm. 16; e208101623581Research, Society and Development; v. 10 n. 16; e2081016235812525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/23581/20869Copyright (c) 2021 João Victor Manzoni de Oliveira; Stephanie Harue Massaki ; Willian Caixeta Gutierres; Franciele Itati Kreutz; João Pedro Grespan Estodutto da Silva; Lilliam May Grespan Estodutto da Silva; Milena Wolff Ferreirahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessOliveira, João Victor Manzoni de Massaki , Stephanie Harue Gutierres, Willian Caixeta Kreutz, Franciele Itati Silva, João Pedro Grespan Estodutto da Silva, Lilliam May Grespan Estodutto da Ferreira, Milena Wolff 2021-12-20T11:03:07Zoai:ojs.pkp.sfu.ca:article/23581Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:42:24.291254Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Preparation, physicochemical and microbiological evaluations of italian type salami fermented with kefir Preparación, evaluaciones fisico-químicas y microbiológicas del salami italiano fermentado a base de kéfir Elaboração, avaliações físico-químicas e microbiológica de salame tipo italiano fermentados a base de kefir |
title |
Preparation, physicochemical and microbiological evaluations of italian type salami fermented with kefir |
spellingShingle |
Preparation, physicochemical and microbiological evaluations of italian type salami fermented with kefir Oliveira, João Victor Manzoni de Inovação Novo produto Diversidade. Innovación Nuevo producto Diversidad. Innovation New product Diversity. |
title_short |
Preparation, physicochemical and microbiological evaluations of italian type salami fermented with kefir |
title_full |
Preparation, physicochemical and microbiological evaluations of italian type salami fermented with kefir |
title_fullStr |
Preparation, physicochemical and microbiological evaluations of italian type salami fermented with kefir |
title_full_unstemmed |
Preparation, physicochemical and microbiological evaluations of italian type salami fermented with kefir |
title_sort |
Preparation, physicochemical and microbiological evaluations of italian type salami fermented with kefir |
author |
Oliveira, João Victor Manzoni de |
author_facet |
Oliveira, João Victor Manzoni de Massaki , Stephanie Harue Gutierres, Willian Caixeta Kreutz, Franciele Itati Silva, João Pedro Grespan Estodutto da Silva, Lilliam May Grespan Estodutto da Ferreira, Milena Wolff |
author_role |
author |
author2 |
Massaki , Stephanie Harue Gutierres, Willian Caixeta Kreutz, Franciele Itati Silva, João Pedro Grespan Estodutto da Silva, Lilliam May Grespan Estodutto da Ferreira, Milena Wolff |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Oliveira, João Victor Manzoni de Massaki , Stephanie Harue Gutierres, Willian Caixeta Kreutz, Franciele Itati Silva, João Pedro Grespan Estodutto da Silva, Lilliam May Grespan Estodutto da Ferreira, Milena Wolff |
dc.subject.por.fl_str_mv |
Inovação Novo produto Diversidade. Innovación Nuevo producto Diversidad. Innovation New product Diversity. |
topic |
Inovação Novo produto Diversidade. Innovación Nuevo producto Diversidad. Innovation New product Diversity. |
description |
Industrialized meat product, known as salami, is composed of some types of meat, such as pork, beef or pork and beef together, added ingredients and bacon. This research aimed to elaborate Italian salami using the fermentation process with standard starter bacteria, such as control, water and milk kefir, and evaluate the physicochemical and microbiological characteristics of the final product. The use of kefir grains aimed to analyze the possibility for their use in the production of salami as starter cultures from their symbiotic association of yeasts, acid-lactic bacteria, acetic bacteria and also their probiotic and antimicrobial action. The microbiological and physicochemical composition indicates that kefir is a product with probiotic characteristics, because it has in its composition living microorganisms capable of improving the intestinal microbial balance producing beneficial effects on the health of the individual who consumes it. At the end of the analyses, it was observed that the salami based on standard starter bacteria culture presented greater diversity of fungi, and the fungus Exophiala spp was present in the 3 types of salamis. The samples showed absence of pathogenic bacteria such as Salmonella ssp, Shigella ssp and E.coli. There was little variation in the physical-chemical characteristics of the salamis evaluated. It was concluded that kefir can replace industrial fermentation culture without affecting the microbiological and physicochemical pattern of salami. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-12-11 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/23581 10.33448/rsd-v10i16.23581 |
url |
https://rsdjournal.org/index.php/rsd/article/view/23581 |
identifier_str_mv |
10.33448/rsd-v10i16.23581 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/23581/20869 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 16; e208101623581 Research, Society and Development; Vol. 10 Núm. 16; e208101623581 Research, Society and Development; v. 10 n. 16; e208101623581 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052759491477504 |