Microbiological Characteristics of ‘‘Mhom’’, a Thai Traditional Meat Sausage
نویسندگان
چکیده
منابع مشابه
Effects of Lactobacillus plantarum Bacteriocinogenic Culture on Physicochemical, Microbiological, and Sensorial Characteristics of “Chouriço Vinha d´Alhos”, a Traditional Portuguese Sausage
Background: “Chouriço Vinha d’Alhos” is a traditional fermented dry meat sausage from North of Portugal. The aim of this work was to evaluate the effects of a fresh and a lyophilized bioprotective Lactobacillus plantarum ST153Ch culture, on an industrial scale, on the physicochemical, microbiological, and sensorial characteristics of “Chouriço Vinha d’Alhos”. Methods: “Chouriço Vinha d’Alhos” ...
متن کاملCharacterization of microbial population of 'Alheira' (a traditional Portuguese fermented sausage) by PCR-DGGE and traditional cultural microbiological methods.
AIMS This study evaluates the microbial ecology of 'Alheira' by traditional microbiological analysis and a PCR-denaturing gradient gel electrophoresis (DGGE) protocol. METHODS AND RESULTS Total microbial DNA from 'Alheiras' was extracted directly from the products and subjected to PCR using Eubacterial primers for 16S rDNA. The amplicons were separated by DGGE. The results demonstrated that d...
متن کاملAntioxidant properties of Karanda (Carissa carandas Linn.) extracts and its application in Thai traditional fermented pork sausage (Nham)
Anthocyanin is the natural pigment which can easily extract from plants such as blackberry, mulberry and Karanda. Karanda (Carissa carandas Linn.) had the fully ripe dark violet fruit contains the large amount of natural anthocyanin. The effect of extraction conditions on anthocyanin content, total phenolic content, and antioxidant activity in the extract was investigated. The extract with high...
متن کاملMicrobiological characteristics of kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population.
Kumis is a traditional fermented cow milk produced and consumed in South West Colombia. The main objective of this research was to studied the enterococcal population, present in 13 kumis samples traditionally manufactured, for their role as beneficial organisms or opportunistic pathogens. The molecular identification of 72 isolates evidenced that Enterococcus faecalis and E. faecium were the d...
متن کاملEvaluation of sensory characteristics and texture of an economic Buffalo meat (Bubalus bubalis) sausage and an economic beef (Bos indicus) sausage with addition of bovine hemoglobin powder
Iron deficiency is one of the 10 preventable disease risks; in Colombia are attributed 800000 deaths per year. [1]. Currently, the highest consume of iron comes from vegetables and ferrous salts in food and also consume of heme iron is low, it comes from animal sources, and its found in hemoglobin structure [2]. Iron is an integral part of hemoglobin, chemical configuration of iron is the main ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: The Open Food Science Journal
سال: 2011
ISSN: 1874-2564
DOI: 10.2174/1874256401105010031