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
收藏
页码：340 / 345
页数：6
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