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

Food Science and Technology (Campinas)

Maristela Cortez Sawitzki²  Ângela Maria Fiorentini²  Teresinha Marisa Bertol¹  Ernani Sebastião Sant'anna² 

[1] ,Universidade Federal de Santa Catarina Centro de Ciências Agrárias Departamento de Ciência e Tecnologia de AlimentosFlorianópolis SC ,Brasil

关键词: L. plantarum;    technological properties;    sausage;    L. plantarum;    propriedades tecnológicas;    salame;   

DOI  :  10.1590/S0101-20612009000200016

来源: SciELO

【 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.

【 授权许可】

CC BY   
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