Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products

Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viability of Staphylococcus xylosus strains AD1 and U5 isolated from natural fermented sausages was investigated as starter cultures in fermented sausages produced in the South R...

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Autores principales: Fiorentini, Ângela Maria, Sawitzki, Maristela Cortez, Bertol, Teresinha Marisa, Sant’Anna, Ernani S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2009
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3768508/
https://www.ncbi.nlm.nih.gov/pubmed/24031331
http://dx.doi.org/10.1590/S1517-838220090001000022
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author Fiorentini, Ângela Maria
Sawitzki, Maristela Cortez
Bertol, Teresinha Marisa
Sant’Anna, Ernani S.
author_facet Fiorentini, Ângela Maria
Sawitzki, Maristela Cortez
Bertol, Teresinha Marisa
Sant’Anna, Ernani S.
author_sort Fiorentini, Ângela Maria
collection PubMed
description Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viability of Staphylococcus xylosus strains AD1 and U5 isolated from natural fermented sausages was investigated as starter cultures in fermented sausages produced in the South Region of Brazil. The study demonstrated that the Staphylococcus xylosus strains AD1 and U5 showed significant growth during fermentation, stability over freeze-dried process, negative reaction for staphylococcal enterotoxins and viability for using as a single-strain culture or associated with lactic acid bacteria for production of fermented sausages.
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spelling pubmed-37685082013-09-12 Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Fiorentini, Ângela Maria Sawitzki, Maristela Cortez Bertol, Teresinha Marisa Sant’Anna, Ernani S. Braz J Microbiol Food Microbiology Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viability of Staphylococcus xylosus strains AD1 and U5 isolated from natural fermented sausages was investigated as starter cultures in fermented sausages produced in the South Region of Brazil. The study demonstrated that the Staphylococcus xylosus strains AD1 and U5 showed significant growth during fermentation, stability over freeze-dried process, negative reaction for staphylococcal enterotoxins and viability for using as a single-strain culture or associated with lactic acid bacteria for production of fermented sausages. Sociedade Brasileira de Microbiologia 2009 2009-03-01 /pmc/articles/PMC3768508/ /pubmed/24031331 http://dx.doi.org/10.1590/S1517-838220090001000022 Text en © Sociedade Brasileira de Microbiologia http://creativecommons.org/licenses/by-nc/3.0/ All the content of the journal, except where otherwise noted, is licensed under a Creative Commons License
spellingShingle Food Microbiology
Fiorentini, Ângela Maria
Sawitzki, Maristela Cortez
Bertol, Teresinha Marisa
Sant’Anna, Ernani S.
Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products
title Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products
title_full Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products
title_fullStr Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products
title_full_unstemmed Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products
title_short Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products
title_sort viability of staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products
topic Food Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3768508/
https://www.ncbi.nlm.nih.gov/pubmed/24031331
http://dx.doi.org/10.1590/S1517-838220090001000022
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