Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products
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چکیده
منابع مشابه
Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products
Among lactic acid bacteria of meat products, Lactobacillus sakei is certainly the most studied species due to its role in the fermentation of sausage and its prevalence during cold storage of raw meat products. Consequently, the physiology of this bacterium regarding functions involved in growth, survival, and metabolism during meat storage and processing are well known. This species exhibits a...
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Lactobacillus sakei C2, which could produce a bacteriocin with a broad inhibitory spectrum, have been proven to have certain probiotic potential. The practical application of L. sakei C2 as starter culture in the production of fermented sausage was investigated. During the sausage fermentation, L. sakei C2 established its prominent position in the microbial ecosystem, and, over 62.5% and 87.5% ...
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A global model of the lactic fermentation step of gowé was developed by assembling blocks hosting models for bacterial growth, lactic acid production, and the drop of pH during fermentation. Commercial strains of Lactobacillus brevis and of Lactobacillus plantarum were used; their growth was modeled using Rosso's primary model and the gamma concept as a secondary model. The optimum values of pH...
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Bread is a staple food consumed worldwide on a daily basis. Fungal contamination of bread is a critical concern for producers since it is related to important economic losses and safety hazards due to the negative impact of sensorial quality and to the potential occurrence of mycotoxins. In this work, Lactobacillus plantarum UFG 121, a strain with characterized broad antifungal activity, was an...
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ژورنال
عنوان ژورنال: Microorganisms
سال: 2017
ISSN: 2076-2607
DOI: 10.3390/microorganisms5030056