Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages
نویسندگان
چکیده
Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim present work was to evaluate effect a high concentration starter cultures with an extended fermentation step on safety and quality PA. Physicochemical parameters, microbiological biogenic amines, colour, texture profile, sensory attributes were assessed. Five starters selected based our previous works. Staphylococcus equorum S2M7, xylosus CECT7057, Lactobacillus sakei CV3C2, CECT7056, yeast strain (2RB4) co-inoculated meat batters at 108 cfu/g for bacteria 106 strain, 0.25% dextrose added. Inoculated significantly reduced pH, Listeria monocytogenes counts, total content amines. studied did not compromise characteristics PA, thus, their use can be considered protect these contribute safety.
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ژورنال
عنوان ژورنال: Fermentation
سال: 2022
ISSN: ['2311-5637']
DOI: https://doi.org/10.3390/fermentation8020049