Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami

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dc.creatorMaristela Cortez SAWITZKI
dc.creatorÂngela Maria FIORENTINI
dc.creatorAnildo CUNHA JUNIOR
dc.creatorTeresinha Marisa BERTOL
dc.creatorErnani Sebastião SANT’ANNA
dc.date2008
dc.date.accessioned2026-07-07T04:19:13Z
dc.descriptionL. plantarum, strain AJ2, was isolated from naturally fermented sausage manufactured in the Southern region of Brazil and inoculated in Milano‑type salami. The lactic culture exhibited the ability of growing in the product, decreasing pH in the first seven days of fermentation/maturation and the residual levels of nitrite and nitrate, as well as peroxide and TBARS values. The inoculated sausage had the highest intensity for brightness and red color, but did not present a difference in chemical composition and fatty acid composition, compared to the control.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940088030
dc.identifier.urihttp://hdl.handle.net/123456789/457693
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.3 Vol.28
dc.subjectAgrociencias
dc.titleLactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos