期刊
BRAZILIAN JOURNAL OF MICROBIOLOGY
卷 40, 期 1, 页码 129-133出版社
SPRINGER
DOI: 10.1590/S1517-83822009000100022
关键词
Staphylococcus xylosus; starter cultures; sausages
类别
资金
- EMBRAPA, Brazil
- UNIJUI, Brazil
- UFSC, Brazil
Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viability of Staphylococcus xylosus strains AD1 and U5 isolated from natural fermented sausages was investigated as starter cultures in fermented sausages produced in the South Region of Brazil. The study demonstrated that the Staphylococcus xylosus strains AD1 and U5 showed significant growth during fermentation, stability over freeze-dried process, negative reaction for staphylococcal enterotoxins and viability for using as a single-strain culture or associated with lactic acid bacteria for production of fermented sausages.
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