Microbial characterisation of fermented meat products from the Sicilian swine breed “Suino Nero Dei Nebrodi”
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چکیده
منابع مشابه
Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products.
Meat and meat products are an important component of the daily diet. Nevertheless, they are perishable goods and are prone to microbial contamination, which leads to an increased risk to the health of consumers as well as economic losses in the meat industry. Fermentation has been used for thousands of years to preserve meat. As a result of extensive biochemical reactions occurring in meat duri...
متن کاملOxidative stability of fermented meat products.
Meat and meat products, which form a major part of our diet, are very susceptible to quality changes resulting from oxidative processes. Quality of fermented food products depends on the course of various physicochemical and biochemical processes. Oxidation of meat components in raw ripening products may be the result of enzymatic changes occurring as a result of activity of enzymes originating...
متن کاملAntibiotic susceptibility of enterococci isolated from traditional fermented meat products.
Antibiotic susceptibility was evaluated for 182 Enterococcus spp. isolated from Alheira, Chouriça de Vinhais and Salpicão de Vinhais, fermented meat products produced in the North of Portugal. Previously, a choice was made from a group of 1060 isolates, using phenotypic and genotypic tests. From these, 76 were previously identified as Enterococcus faecalis, 44 as Enterococcus faecium, one as En...
متن کاملThe Occurrence of Moulds in Fermented Raw Meat Products
MIŽÁKOVÁ A., PIPOVÁ M., TUREK P. (2002): The occurrence of moulds in fermented raw meat products. Czech J. Food Sci., 20: 89–94. The consumption of food contaminated with moulds (microscopic filamentous fungi) and their toxic metabolites results in the development of food-borne mycotoxicosis. The spores of moulds are ubiquitously spread in the environment and can be detected everywhere. In this...
متن کاملVirulence factors among enterococci isolated from traditional fermented meat products produced in the North of Portugal
* Corresponding author. Tel.: +351 22 5580001; fax E-mail address: [email protected] (P. Teixeira) The aim of this work was to characterize Enterococcus spp. isolated from Alheira, Chouriça de Vinhais and Salpicão de Vinhais, fermented meat products produced in the North of Portugal, concerning their potential pathogenicity. One hundred and eighty two isolates (76 identified as Enterococcus...
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ژورنال
عنوان ژورنال: Annals of Microbiology
سال: 2012
ISSN: 1590-4261,1869-2044
DOI: 10.1007/s13213-012-0444-5