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

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

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.

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Main Authors: Sawitzki,Maristela Cortez, Fiorentini,Ângela Maria, Cunha Junior,Anildo, Bertol,Teresinha Marisa, Sant'Anna,Ernani Sebastião
Format: Digital revista
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2008
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000300030
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spelling oai:scielo:S0101-206120080003000302008-10-24Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salamiSawitzki,Maristela CortezFiorentini,Ângela MariaCunha Junior,AnildoBertol,Teresinha MarisaSant'Anna,Ernani Sebastião L. plantarum technological properties Milano-type salami 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.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.28 n.3 20082008-09-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000300030en10.1590/S0101-20612008000300030
institution SCIELO
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country Brasil
countrycode BR
component Revista
access En linea
databasecode rev-scielo-br
tag revista
region America del Sur
libraryname SciELO
language English
format Digital
author Sawitzki,Maristela Cortez
Fiorentini,Ângela Maria
Cunha Junior,Anildo
Bertol,Teresinha Marisa
Sant'Anna,Ernani Sebastião
spellingShingle Sawitzki,Maristela Cortez
Fiorentini,Ângela Maria
Cunha Junior,Anildo
Bertol,Teresinha Marisa
Sant'Anna,Ernani Sebastião
Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami
author_facet Sawitzki,Maristela Cortez
Fiorentini,Ângela Maria
Cunha Junior,Anildo
Bertol,Teresinha Marisa
Sant'Anna,Ernani Sebastião
author_sort Sawitzki,Maristela Cortez
title Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami
title_short Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami
title_full Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami
title_fullStr Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami
title_full_unstemmed Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami
title_sort lactobacillus plantarum aj2 isolated from naturally fermented sausage and its effects on the technological properties of milano-type salami
description 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.
publisher Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publishDate 2008
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000300030
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