Lactic Acid Bacteria: Variability Due to Different Pork Breeds, Breeding Systems and Fermented Sausage Production Technology
نویسندگان
چکیده
منابع مشابه
Screening and Characterization of Lactic Acid Bacteria from Fermented Milk
In this study, different strains were isolated from the fermented milk in Vellore and were subjected to preliminary screening and 45 isolates were obtained and it was characterized and examined for the presence of probiotic properties like cholesterol assimilation, exopolysaccride production and antibiotic resistance. The cholesterol assimilation ranged from 28-83%, which is significantly highe...
متن کاملTechnology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product “lukanka”
The present work discusses the technological and new selection criteria that should be included for selecting lactic acid bacteria for production of fermented meat. Lactic acid bacteria isolated from Bulgarian traditional fermented "lulanka" salami was studied regarding some positive technological parameters (growth at different temperature, pH, and proteolytic activity). The presence of genes ...
متن کاملPhenotypic and genetic heterogeneity of lactic acid bacteria isolated from "Alheira", a traditional fermented sausage produced in Portugal.
The aim of this study was to evaluate the phenotypic and genetic heterogeneity of lactic acid bacteria (LAB) isolated from "Alheira", a fermented sausage produced in Portugal. LAB were identified to genus and species level by phenotypic characteristics, using genus or species-specific primers and sequencing of the gene encoding 16S rRNA. Two-hundred and eighty-three isolates were grouped into 1...
متن کاملImportance of lactic acid bacteria in Asian fermented foods
Lactic acid bacteria play important roles in various fermented foods in Asia. Besides being the main component in kimchi and other fermented foods, they are used to preserve edible food materials through fermentation of other raw-materials such as rice wine/beer, rice cakes, and fish by producing organic acids to control putrefactive microorganisms and pathogens. These bacteria also provide a s...
متن کاملLactic Acid Bacteria in Philippine Traditional Fermented Foods
The Philippine archipelago is home to a diverse array of ecosystems, organisms, peoples, and cultures. Filipino cuisine is no exception as distinct regional flavors stem from the unique food preparation techniques and culinary traditions of each region. Although Philippine indigenous foods are reminiscent of various foreign influences, local processes are adapted to indigenous ingredients and i...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Foods
سال: 2020
ISSN: 2304-8158
DOI: 10.3390/foods9030338