Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami

Food Science and Technology (Campinas)

Maristela Cortez Sawitzki²  Ângela Maria Fiorentini¹  Anildo Cunha Junior¹  Teresinha Marisa Bertol¹  Ernani Sebastião Sant'anna² 

[1] ,Universidade Federal de Santa Catarina Departamento de Ciência e Tecnologia de Alimentos Florianópolis RS ,Brasil

关键词: L. plantarum;    technological properties;    Milano-type salami;    L. plantarum;    propriedades tecnológicas;    salame tipo Milano;   

DOI  :  10.1590/S0101-20612008000300030

来源: SciELO

【 摘 要 】

L. plantarum, strain AJ2, was isolated from naturally fermented sausage manufactured in the Southern region of Brazil and inoculated in Milano-type salami. The lactic culture exhibited the ability of growing in the product, decreasing pH in the first seven days of fermentation/maturation and the residual levels of nitrite and nitrate, as well as peroxide and TBARS values. The inoculated sausage had the highest intensity for brightness and red color, but did not present a difference in chemical composition and fatty acid composition, compared to the control.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License