SciELO - Scientific Electronic Library Online

vol.53 número4Fusarium verticillioides strains isolated from corn feed: characterization by fumonisin production and RAPD fingerprintingLowering of phytic acid content by enhancement of phytase and acid phosphatase activities during sunflower germination índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados




Links relacionados


Brazilian Archives of Biology and Technology

versão impressa ISSN 1516-8913


FIORENTINI, Ângela Maria et al. Influence of a native strain of Staphylococcus xylosus on the microbiological, physicochemical and sensorial characteristics on milano salami type. Braz. arch. biol. technol. [online]. 2010, vol.53, n.4, pp.961-974. ISSN 1516-8913.

In this work, the influence of native starter cultures on the microbiological, physicochemical and sensorial characteristics of Milano salami type was studied. Two batches of Milano salami type were produced: Batch A, with the addition of Staphylococcus xylosus U5 and Batch B (control) without the starter culture. The Milano salami type was characterized by an important microbial activity of coagulase-negative staphylococci (CNS) that resulted in substantial growth in Batch A during the ripening with an initial count of 7.60 log cfu.g-1 and reached 9.84 log CFU.g-1 after 14 days. Bacterial enzymes that showed efficient activity under the conditions found in Milano salami type were catalase, nitrite and nitrate reductase, contributing for sensory and physicochemical properties of the product. There were no significant differences in general free fatty acids composition among the batches, while the color parameters (L *, a * and b *) in the Batch A presented significantly higher values in relation to Batch B. Moreover, batch A had the higher preference in sensorial analysis.

Palavras-chave : Staphylococcus xylosus; starter cultures; milano salami type.

        · resumo em Português     · texto em Inglês     · Inglês ( pdf )


Creative Commons License Todo o conteúdo deste periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons