Microbial profile of a kefir sample preparations – grains in natura and lyophilized and fermented suspension Perfil microbiológico de preparações de uma amosta de quefir – grãos in natura, liofilizado e suspensão fermentada
نویسندگان
چکیده
Recebido para publicação em 25/11/2008 Aceito para publicação em 18/7/2009 (003957) 1 Animal Sciences, Universidade José do Rosário Vellano – UNIFENAS 2 Pharmacy Student, Universidade José do Rosário Vellano – UNIFENAS 3 Federal University of Alfenas – UNIFAL 4 Biology and Physiology Laboratory of Microorganisms, Universidade José do Rosário Vellano – UNIFENAS,Rod. MG, Km 179, CEP 37130-000, Alfenas MG, Brasil, E-mail: [email protected]; [email protected] *A quem a correspondência deve ser enviada Microbial profile of a kefir sample preparations – grains in natura and lyophilized and fermented suspension
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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” ...
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