Microbiota of sausages obtained by spontaneous fermentation produced in the South of Brazil

Vista sencilla de ítem
dc.creatorOsmar Roberto DALLA SANTA
dc.creatorDavid CHACÓN ALVAREZ
dc.creatorHerta Stutz DALLA SANTA
dc.creatorCristina Maria ZANETTE
dc.creatorRenato João Sossela de FREITAS
dc.creatorRenata Ernlund Freitas de MACEDO
dc.creatorNelcindo Nascimento TERRA
dc.date2012
dc.date.accessioned2026-07-07T04:17:38Z
dc.descriptionThe study of the ecology of fermented sausage is fundamental to understand the physical and chemical changes that happen during fermentation and maturation. The aim of the present study was to determine the microbiological characteristics of sausages produced by spontaneous fermentation. Fifty samples of sausages produced in the South of Brazil by different small manufacturers were analyzed for the following microbiota: aerobic mesophilic bacteria; Micrococcaceae; mold and yeast; lactic acid bacteria; total and fecal coliforms; coagulase-positive Staphylococcus, and Salmonella. In most samples (72%), the count of lactic bacteria was higher than 6 log10 cfu.g–1, and the samples with the highest counts were above 8 log10 cfu.g–1. The counts of Micrococcaceae in most samples were between 5 log10 and 7 log10 cfu.g–1. With respect to the presence of molds and yeasts, there was a significant variation among the samples with counts ranging from 2 log10 cfu.g–1 and 6 log10 cfu.g–1. From the data obtained, it was possible to conclude that 24% of the analyzed samples did not comply with the current law in Brazil since the levels of fecal coliforms or coagulase-positive Staphylococcus exceeded the maximum limit allowed.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940114003
dc.identifier.urihttp://hdl.handle.net/123456789/456726
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.4 Vol.32
dc.subjectAgrociencias
dc.titleMicrobiota of sausages obtained by spontaneous fermentation produced in the South of Brazil
dc.typeartículo científico

Archivos

Colecciones

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