Výsledky vyhledávání - "Catharina Calochi Pires de Carvalho"

Akademický článek

Fermented sausage production using E. faecium as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability

Autor: Catharina Calochi Pires de Carvalho, Vidiany Aparecida Queiroz Santos, Raquel Gutierres Gomes, Fernando Leite Hoffmann

Publikováno v: Acta Scientiarum: Technology, Vol 39, Iss 4, Pp 395-402 (2017)

Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process. Starter culture and ripening process may affect the qu

Externí odkaz: https://doaj.org/article/39e0d7609a974ac4bce8c3f76ab0acbb

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In vitro resistance of enterococcus faecium and lactobacillus helveticus against stress conditions, sodium chloride and curing salts: preliminary study aimed application as starter culture in fermented sausage

Autor: Fernando Leitte Hoffmann, Vidiany Aparecida Queiroz Santos, Catierine Hirsch Werle, Raquel Gutierres Gomes, Catharina Calochi Pires de Carvalho

Publikováno v: Brazilian Journal of Food Research. 9:55

The objective of this study was to evaluate the Enterococcus faecium (ATCC 8459) and Lactobacillus helveticus (ATCC 15009) in vitro resistance against stress conditions (acidity and bile salts); curing salts (sodium nitrate and nitrite) and sodium ch

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1cfe46cfe93cc146bcd2fb74d995c5ad
https://doi.org/10.3895/rebrapa.v9n1.4861

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