Salame elaborado com Lactobacillus plantarum fermentado em meio de cultura de plasma suíno

Campagnol, Paulo Cezar Bastianello; Fries, Leadir Lucy Martins; Terra, Nelcindo Nascimento; Santos, Bibiana Alves dos; Furtado, Ariane Schmidt

doi:10.1590/s0101-20612007000400032

Cited by 11 publications

(8 citation statements)

References 12 publications

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“…Corroborating the results of other authors (Samelis et al, 1994;Gardini et al, 2002;Greco et al, 2005;Campagnol et al, 2007) was a slight increase in pH of the sausages of all treatments in maturation stage, after the 7th day of processing. Fact attributed to the increased proteolytic activity, with the formation of peptides, amino acids and non-protein nitrogen compounds (Sanz et al, 1997;Fanco et al, 2002;Herranz et al, 2004;Durá et al, 2004).…”

Section: Physicochemical Changes During Processing Of Sausagesupporting

confidence: 86%

Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage

Santa¹,

Macedo²,

Santa³

et al. 2014

Food Sci. Technol (Campinas)

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The most promising microorganisms for use as starter cultures are those isolated from the native microbiota of traditional fermented products. The aim of this study was to evaluate the use of lactic acid bacteria selected from the native microbiota of sausages produced by spontaneous fermentation as starter cultures for the production of sausage. Strains of Lactobacillus plantarum 503 and 341 have the potential for use as starter cultures in the manufacture of Italian sausage type. The population of lactic acid bacteria in sausages was >8 log CFU.g −1 during fermentation, which caused the pH to decrease to <4.5. This decrease in pH and the water activity of < 0.90 of sausages ensures the safety and preservation of this product. Sausages produced with these lactic cultures fulfill the requirements for microbiological quality and composition of Italian sausage type. Our results suggest the possibility of using these starter cultures for the production of sausages with peculiar characteristics that contribute to the identity of the product.Keywords: lactic acid bacteria; Lactobacillus; embedded fermented meat; sausage.Practical Application: New autochthonous starter cultures contributes to the production of high quality sausage.

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Section: Physicochemical Changes During Processing Of Sausagesupporting

confidence: 86%

Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage

Santa¹,

Macedo²,

Santa³

et al. 2014

Food Sci. Technol (Campinas)

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“…A possible explanation for the reduction in the a* values at the end of the process could be the partial denaturation of nitrosomyoglobin pigment due to lactic acid production (PÉREZ-ALVAREZ et al, 1999) or even lipid oxidation in meat products (FERNÁNDEZ-LOPEZ et al, 2003;YU et al, 2002). Similar results were obtained in other studies (KAYAARDI;GÖK, 2003;CAMPAGNOL et al, 2007a), in which the a* values of sausages increased during fermentation and decreased during maturation due to dehydration. At the end of processing, the treatment containing 38.34% of ostrich meat (T2) showed a more pronounced (p<0.05) instrumental red color than the others although these differences were visually imperceptible.…”

Section: Sensory Parameterssupporting

confidence: 74%

Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition

Cavalheiro¹,

Piovesan²,

Terra³

et al. 2013

Food Sci. Technol (Campinas)

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“…As has been observed in current study, Campagnol, Fries, Terra, Santos, and Furtado (2007) verified that coagulase-positive Staphylococccus and Staphylococcus sp. decrease during the sausage´s ripening process with Lactobacillus plantarum as starter culture.…”

Section: Microbiological Analysissupporting

confidence: 90%

<b>Fermented sausage production using <i>E. faecium</i> as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability

et al. 2017

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ABSTRACT. Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process. Starter culture and ripening process may affect the quality and acceptability of the final product. Current research evaluates the use of Enterococcus faecium as starter culture in fermented sausage production and its physicochemical and microbiological profile during maturation process, coupled to sausage sensory acceptance after ripening. Enterococcus faecium showed 10.9 log CFU g -1 and remained viable after the ripening period with 8.32 log CFU g -1. Fermented sausage was monitored during the ripening period by physicochemical (pH control, water activity and weight loss) and microbiological (analysis of coagulasepositive Staphylococcus, coliforms and Salmonella spp.) analyses. All tests complied with standards established by Brazilian legislation and did not interfere in final product quality. Results showed that E. faecium was resistant to curing salt and sodium chloride, maintaining its viability during ripening and conferring beneficial effects on fermented sausage technological characteristics. E. faecium also proved to be in vitro resistant to simulate passage through the human digestive tract. Fermented sausage containing E. faecium had better sensory acceptance than commercial sausage evaluated.Keywords: bacterial fermentation, ripening, acceptance, salami.Produção de embutido cárneo fermentado por E. faecium como cultura starter: caracterização físico-química e microbiológica, aceitação sensorial e viabilidade celular RESUMO. Os embutidos cárneos fermentados são uma mistura de carne magra e gordura, sais de cura, sacarose e especiarias, embutidos em envoltório natural ou artificial e submetidos à fermentação e secagem. A cultura starter e o processo de maturação podem afetar as características físico-químicas e sensoriais do produto. Neste sentido, o presente estudo teve como objetivos a utilização de Enterococcus faecium como cultura starter para a produção de embutido cárneo fermentado; avaliar as características físico-químicas e microbiológicas durante a maturação e, ainda, avaliar a aceitação sensorial do produto após a maturação. Enterococcus faecium demonstrou concentração inicial de 10,9 log UFC g -1 e permaneceu viável até o final da maturação, com 8,32 log UFC g -1. Durante a maturação foram monitoradas as características físico-químicas (pH, atividade de água e perda de peso) e os contaminantes microbiológicos (Staphylococcus coagulase-positiva, coliformes e Salmonella sp.) e todos estiveram em acordo com os padrões estabelecidos e não interferiram na qualidade do produto final. Enterococcus faecium apresentou resistência aos sais de cura e cloreto de sódio e manteve-se viável durante a maturação do embutido. A cepa apresentou resistência in vitro à simulação de passagem pelo trato digestório humano e, ainda, apresentou maior aceitação sensorial quando comparado a uma amostra comercial.P...

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Salame elaborado com Lactobacillus plantarum fermentado em meio de cultura de plasma suíno

Cited by 11 publications

References 12 publications

Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage

Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage

Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition

<b>Fermented sausage production using <i>E. faecium</i> as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability

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