Ocorrência de halófilos vermelhos em sal e reprodução do "Vermelhão" em charque, pele salgada de bovino e peixe salgado

Schneider, Ihiel Schwartz

doi:10.11606/issn.2318-5066.v6i4p441-448

Cited by 1 publication

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The use of sodium chloride in meat products, in addition to its sensory and preservative effect, provides stability, reduces undesirable microorganisms and prevents Furthermore, the inhibition of other microbial groups also contributes to charqui quality; halotolerant bacteria, such as Halobacterium cutirubrum, can develop in the product due to high salt concentrations [11]. This species produces a red pigment, resulting in red spots on the surface, as well as unpleasant odor and slime [96].…”

Section: Fermented Meatmentioning

confidence: 99%

Traditional Brazilian fermented foods: cultural and technological aspects

et al. 2022

View full text Add to dashboard Cite

Fermented foods production started thousands of years ago and comprised a wide variety of products from different cultures and countries. The discovery of fermented foods is considered an empirical process based on human observation and experimentation of food types susceptible to natural biochemical and microbiological effects. Given the historical miscegenation of Brazilian people, the country has rich cultural diversity and a complex mix of ethnicities, religions and culinary traditions, among others. Thus, the current review aims at presenting the main cultural, microbiological and technological aspects of different types of fermented foods and beverages produced and consumed in Brazil, such as traditional artisanal cheeses, fermented meat (socol and charqui), non-alcoholic or low-alcohol beverages (aluá, calugi, tarubá and yakupá), alcoholic beverages (cachaça, tiquira, caiçuma, cauim and caxiri) and fermented foods based on cassava (puba, farinha d'água, polvilho azedo and tucupi).

show abstract

Section: Fermented Meatmentioning

confidence: 99%