Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami
作者： Maristela Cortez Sawitzki , Ângela Maria Fiorentini , Anildo Cunha Junior , Teresinha Marisa Bertol , Ernani Sebastião Sant'Anna
DOI: 10.1590/S0101-20612008000300030
关键词: Food science 、 Chemical composition 、 TBARS 、 Nitrite 、 Peroxide 、 Inoculation 、 Fermentation 、 Nitrate 、 Chemistry 、 Biotechnology 、 Lactobacillus plantarum
摘要: L. plantarum, strain AJ2, was isolated from naturally fermented sausage manufactured in the Southern region of Brazil and inoculated Milano-type salami. The lactic culture exhibited ability growing product, decreasing pH first seven days fermentation/maturation residual levels nitrite nitrate, as well peroxide TBARS values. had highest intensity for brightness red color, but did not present a difference chemical composition fatty acid composition, compared to control.
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