2008
DOI: 10.1590/s0101-20612008000100019
|View full text |Cite
|
Sign up to set email alerts
|

Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
4
1

Citation Types

0
14
1
4

Year Published

2010
2010
2023
2023

Publication Types

Select...
9
1

Relationship

0
10

Authors

Journals

citations
Cited by 29 publications
(19 citation statements)
references
References 28 publications
0
14
1
4
Order By: Relevance
“…The LAB such as Lactobacillus sakei, Pediococcus acidilactici, and Lactobacillus curvatus are used to improve the stability and health security of raw meat products ( Ammor and Mayo, 2007 ). In addition, there has been research performed on the use of various lactic acid bacterial strains for the bioprotection of steamed cured meat and poultry cutup carcass parts during storage ( Bredholt et al., 2001 ; Enan, 2006 ; Perez-Chabela et al., 2008 ; Martinez-Romero et al., 2016 ). In addition, there were trials to use selected Pediococcus and Lactobacillus strains to improve the microbiological quality of uncured MSPM ( Raccach and Baker, 1979 ; Łaszkiewicz et al., 2019 ).…”
Section: Introductionmentioning
confidence: 99%
“…The LAB such as Lactobacillus sakei, Pediococcus acidilactici, and Lactobacillus curvatus are used to improve the stability and health security of raw meat products ( Ammor and Mayo, 2007 ). In addition, there has been research performed on the use of various lactic acid bacterial strains for the bioprotection of steamed cured meat and poultry cutup carcass parts during storage ( Bredholt et al., 2001 ; Enan, 2006 ; Perez-Chabela et al., 2008 ; Martinez-Romero et al., 2016 ). In addition, there were trials to use selected Pediococcus and Lactobacillus strains to improve the microbiological quality of uncured MSPM ( Raccach and Baker, 1979 ; Łaszkiewicz et al., 2019 ).…”
Section: Introductionmentioning
confidence: 99%
“…In another study, other identified as thermotolerant L. plantarum , L. curvatus , P. pentosaceus and P. acidilacti strain inoculated in cooked sausages produced no significant effect on color parameters. Textural properties like cohesiveness and resilience were also no affected by the inoculation of these strains, but L. curvatus produced softer samples than the rest of the treatments and lower acceptation scores (Pérez‐Chabela et al. 2008).…”
Section: Introductionmentioning
confidence: 99%
“…Já na diluição 10 não se obteve crescimento de bactéria láctica. Os pesquisadores Palumbo (1974), Noskowa (1978) e Pérez-Chabela (2008), concluíram em suas pesquisas e reforçam a possibilidade de sobrevivência de Bactérias Ácido-Láticas ao processo de cocção devido a sua resistência ao aquecimento além de serem tolerantes a sal, nitrito e ao processo de defumação. Os resultados deste trabalho revelam que o extrato de uva teve efeito inibidor sobre as bactérias, ou seja, garantindo que diminui e até mesmo destrói o microrganismo.…”
Section: Quantificação Dos Compostos Fenólicos Totais Nounclassified