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Food Science and Technology

versão impressa ISSN 0101-2061versão On-line ISSN 1678-457X

Resumo

SAWITZKI, Maristela Cortez; FIORENTINI, Ângela Maria; BERTOL, Teresinha Marisa  e  SANT'ANNA, Ernani Sebastião. Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter cultures. Ciênc. Tecnol. Aliment. [online]. 2009, vol.29, n.2, pp.340-345. ISSN 0101-2061.  http://dx.doi.org/10.1590/S0101-20612009000200016.

In the present study, technological properties of L. plantarum strains isolated from naturally fermented sausages manufactured in the South region of Brazil were investigated in order to obtain a starter culture. The technological properties evaluated were the following: ability to growth at different pH values, at different temperatures, in different salt concentrations and in the presence of commercial curing salt, fast production of acid, determination of D - and L - lactic acid; nitrate reductase activity; antagonistic activity and stability of the isolated cultures after fermentation, concentration, and freeze-drying process. The isolated strains showed effectiveness to improve technological properties as starter cultures.

Palavras-chave : L. plantarum; technological properties; sausage.

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