Viability of Staphylococcus xylosus during shelf-life of dulce de leche prepared by vacuum evaporation

Cichoski, Alexandre José; Cansian, Ana Paula; Luccio, Marco Di

doi:10.1590/s0103-84782011001100029

Cited by 3 publications

(1 citation statement)

References 12 publications

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“… 23 , 24 , 25 , 26 Staphylococcus xylosus , a Gram-positive coccus, is a microorganism that fits these requirements as it has GRAS certification (Generally Recognised As Safe), known to have proteolytic and lipolytic activity, and regularly used in the food industry especially for fermentation of meat products as well as for the production and intensification of flavour, colour stabilisation and peroxide decomposition. 27 , 28 , 29 Importantly, apart from these in vivo applications, S. xylosus and other bacteria from the same genus also secrete exoenzymes that catalyse lipid-based reactions. 22 , 30 , 31 , 32 , 33 , 34 , 35 A useful example of such secreted enzymes is the serine acetyltransferase (E.C.3.1.1.3), which is capable of catalysing alcoholysis, esterification, transesterification and hydrolysis, among others.…”

Section: Introductionmentioning

confidence: 99%

Staphylococcus xylosus fermentation of pork fatty waste: raw material for biodiesel production

Marques

Paz

Duval

et al. 2016

Brazilian Journal of Microbiology

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The need for cleaner sources of energy has stirred research into utilising alternate fuel sources with favourable emission and sustainability such as biodiesel. However, there are technical constraints that hinder the widespread use of some of the low cost raw materials such as pork fatty wastes. Currently available technology permits the use of lipolytic microorganisms to sustainably produce energy from fat sources; and several microorganisms and their metabolites are being investigated as potential energy sources. Thus, the aim of this study was to characterise the process of Staphylococcus xylosus mediated fermentation of pork fatty waste. We also wanted to explore the possibility of fermentation effecting a modification in the lipid carbon chain to reduce its melting point and thereby act directly on one of the main technical barriers to obtaining biodiesel from this abundant source of lipids. Pork fatty waste was obtained from slaughterhouses in southern Brazil during evisceration of the carcasses and the kidney casing of slaughtered animals was used as feedstock. Fermentation was performed in BHI broth with different concentrations of fatty waste and for different time periods which enabled evaluation of the effect of fermentation time on the melting point of swine fat. The lowest melting point was observed around 46 °C, indicating that these chemical and biological reactions can occur under milder conditions, and that such pre-treatment may further facilitate production of biodiesel from fatty animal waste.

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Section: Introductionmentioning

confidence: 99%

Staphylococcus xylosus fermentation of pork fatty waste: raw material for biodiesel production

Marques

Paz

Duval

et al. 2016

Brazilian Journal of Microbiology

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Water recovery from dairy rinse water by reverse osmosis: Giving value to water and milk solids

Brião

Salla

Miorando

et al. 2019

Resources, Conservation and Recycling

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Farkli Oranlarda Evaporasyon Uygulamasiyla Aromali Süt Reçeli̇ Üreti̇mi̇

Sarı,

Yetişemiyen,

Akal

2024

Gıda

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Bu çalışma kapsamında süte iki farklı oranda (%30 ve %50) evaporasyon uygulanmış ve %1.5 oranında aroma maddesi ilave edilerek muzlu, çilekli, kakaolu süt reçelleri üretimi gerçekleştirilmiştir. Süt reçeli üretiminde farklı düzeylerde evaporasyon uygulanarak, geleneksel üretimde uygulanan sıcaklık şiddetinin ve dolayısıyla üründe meydana gelen olumsuzlukların azaltılması hedeflenmiştir. Örneklerde bileşim özelliklerinin (kurumadde, kül, yağ ve protein) yanında asitlik değerleri (titrasyon asitliği-°SH ve pH), hidroksimetil furfural (HMF), toplam mezofilik aerobik bakteri, renk, tekstür ve duyusal özellikler 1., 11. ve 21. depolama günlerinde belirlenmiştir. Veriler, koyulaştırılmış bir süt ürünü olan süt reçelinin bileşim özelliklerinde değişim gözlenmediğini, HMF değerlerinin ise uygulanan evaporasyon düzeyine bağlı olarak daha yüksek oranda evaporasyon uygulanan (%50 kurumadde oranına kadar) örneklerde daha düşük olduğunu göstermiştir. Aynı örneklerin daha kısa süre kaynatılması L* ve sertlik değerlerinin de daha yüksek olmasına neden olmuştur. Farklı evaporasyon düzeyi ve aroma maddeleri ilavesi ile üretilen süt reçeli örneklerinin tamamının kabul edilebilir özelliklerde olduğu ortaya konmuştur.

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Viability of Staphylococcus xylosus during shelf-life of dulce de leche prepared by vacuum evaporation

Abstract: In this research an innovation in the manufacture

Cited by 3 publications

References 12 publications

Staphylococcus xylosus fermentation of pork fatty waste: raw material for biodiesel production

Staphylococcus xylosus fermentation of pork fatty waste: raw material for biodiesel production

Water recovery from dairy rinse water by reverse osmosis: Giving value to water and milk solids

Farkli Oranlarda Evaporasyon Uygulamasiyla Aromali Süt Reçeli̇ Üreti̇mi̇

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