SciELO - Scientific Electronic Library Online

vol.32 issue6Growth rate, carcass traits, hormonal levels and intestinal epithelium morphology of lambs finished under two photoperiodsAn indirect Elisa for detection of salmonella spp. in swine sausage author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links


Ciência Rural

Print version ISSN 0103-8478On-line version ISSN 1678-4596


NASSU, Renata Tieko; GONCALVES, Lireny Aparecida Guaraldo  and  BESERRA, Frederico José. Use of different starter cultures in processing of goat meat fermented sausages. Cienc. Rural [online]. 2002, vol.32, n.6, pp.1051-1055. ISSN 0103-8478.

The effect of different starter cultures in the processing of goat meat fermented sausages was evaluated by using pH, water activity and lactic acid production besides sensory acceptance and safety of final products were determined. Commercial starter cultures containing 1. Staphylococcus xylosus and Pediococcus pentosaceus; 2. a mixture (50:50) of two strains of Pediococcus sp 3. Lactobacillus farciminis, Staphylococcus xylosus and Staphylococcus carnosus were tested. During processing, fermented sausages containing the different starter cultures showed distinct behaviour in relation to pH, water activity and lactic acid production, although sensory acceptance did not present significative differences. The safety of products evaluated by calculation of hours-degree in obtaining the products indicated that all tested cultures resulted in safe products in relation to Staphylococcus aureus growth. Results showed that all tested cultures can be used for processing of goat meat fermented sausages.

Keywords : fermented sausage; goat meat; starter culture.

        · abstract in Portuguese     · text in Portuguese     · Portuguese ( pdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License