The performance of inoculated lactic acid bacteria strains can be explained in a similar way as that of starter cultures in dry-fermented sausages, where the growth in nests impairs other pathogenic microorganisms present in the rest of the sausage, since environmental conditions and the early inoculation of these thermotolerant strains favor them to become the dominant flora. There was a reduction in enterobacterial counts after 12 days of cold storage in inoculated samples. curvatus also obtained the lowest scores for the sensory attributes evaluated, with the remaining treatments causing no unfavorable effects on sausage acceptance. curvatus sausages resulted softer than the rest of the treatments. Textural profile parameters, cohesiveness and resilience, were not affected by the inoculation of thermotolerant lactic acid bacteria, but L. No significant effect of the inoculated strains was detected on color parameters. Thermotolerant strains were inoculated in sausage batters before cooking in order to determine their effect on color, texture, acceptance and inhibition of Enterobacteria during 12 days at 8 ☌. Two review authors (LR and AA) assessed the risk of bias for each. Four strains were positively identified as Lactobacillus plantarum, Lactobacillus curvatus, Pediococcus pentosaceus and Pediococcus acidilacti, after surviving thermal treatment (70 ☌ during 60 minutes). Comparison 1 Collagen-based VCD versus manual or mechanical compression (sheath size. The thermotolerant capacity of several lactic acid bacteria strains isolated from cooked commercial sausages was determined.
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