Microbiota of sausages obtained by spontaneous fermentation produced in the South of Brazil

Food Science and Technology (Campinas)

Osmar Roberto Dalla Santa²  David Chacón Alvarez²  Herta Stutz Dalla Santa²  Cristina Maria Zanette¹  Renato João Sossela De Freitas¹  Renata Ernlund Freitas De Macedo¹  Nelcindo Nascimento Terra¹ 

[1] ,Universidade Estadual do Centro-Oeste - UNICENTRO Departamento de Engenharia de Alimentos Guarapuava PR ,Brasil

关键词: sausage;    microbiological characteristics;    microbiological quality;    salame;    características microbiológicas;    qualidade microbiológica;   

DOI  :  10.1590/S0101-20612012005000117

来源: SciELO

【 摘 要 】

The study of the ecology of fermented sausage is fundamental to understand the physical and chemical changes that happen during fermentation and maturation. The aim of the present study was to determine the microbiological characteristics of sausages produced by spontaneous fermentation. Fifty samples of sausages produced in the South of Brazil by different small manufacturers were analyzed for the following microbiota: aerobic mesophilic bacteria; Micrococcaceae; mold and yeast; lactic acid bacteria; total and fecal coliforms; coagulase-positive Staphylococcus, and Salmonella. In most samples (72%), the count of lactic bacteria was higher than 6 log10 cfu.g-1, and the samples with the highest counts were above 8 log10 cfu.g-1. The counts of Micrococcaceae in most samples were between 5 log10 and 7 log10 cfu.g-1. With respect to the presence of molds and yeasts, there was a significant variation among the samples with counts ranging from 2 log10 cfu.g-1 and 6 log10 cfu.g-1. From the data obtained, it was possible to conclude that 24% of the analyzed samples did not comply with the current law in Brazil since the levels of fecal coliforms or coagulase-positive Staphylococcus exceeded the maximum limit allowed.

【 授权许可】

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