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

被引：0

作者：

Sawitzki, Maristela Cortez ^{[1
]}

Fiorentini, Angela Maria ^{[1
,2
]}

Bertol, Teresinha Marisa ^{[3
]}

Sant'anna, Ernani Sebastiao ^{[1
]}

机构：

[1] Univ Fed Santa Catarina, Ctr Ciencias Agr, Dept Ciencia & Tecnol Alimentos, BR-88034001 Florianopolis, SC, Brazil

[2] UNIJUI, Dept Biol & Quim, BR-98900000 Santa Rosa, RS, Brazil

[3] EMBRAPA SUINOS & AVES, BR-89700000 Concordia, SC, Brazil

来源：

CIENCIA E TECNOLOGIA DE ALIMENTOS | 2009年 / 29卷 / 02期

关键词：

L; plantarum; technological properties; sausage; LACTIC-ACID BACTERIA; PROTECTIVE CULTURES; MEAT-PRODUCTS; DRY SAUSAGE; D-LACTATE; FOOD; NITRITE; SCALE; IDENTIFICATION; PRESERVATION;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：340 / 345

页数：6

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