Bio preservation capacity of potentially probiotic Lacticaseibacillus strains in fermented sausage

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorBertuci, Marcello Lima-
Autor(es): dc.creatorAlves Junior, Carlos Alberto-
Autor(es): dc.creatorSouza, Camila Vespúcio Bis-
Autor(es): dc.creatorPenna, Ana Lúcia Barretto-
Autor(es): dc.creatorda Silva Barretto, Andrea Carla-
Data de aceite: dc.date.accessioned2025-08-21T19:06:23Z-
Data de disponibilização: dc.date.available2025-08-21T19:06:23Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2023-11-30-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1111/ijfs.16726-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/299859-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/299859-
Descrição: dc.descriptionBio preservation constitutes a well-acknowledged natural method for controlling the growth of undesirable bacteria in meat products. The aim was to evaluate four different potentially probiotic Lacticaseibacillus strains as bio preservatives and their application in fermented meat sausage. The strains were inoculated for 24 h and used a concentration of 0.1% of the total mass into which it was directly inserted. Regarding the inhibition zone, only the commercial strains exhibited effect on the tested pathogens. They also displayed better growth results on MRS medium, which simulates meat product additives, during the 24-h period. The pH, sodium nitrite and sodium chloride proved to be limiting factors for the growth of the potentially probiotic Lacticaseibacillus strains. Lc. paracasei BGP1 significantly reduced water activity and pH – both fundamental factors for food conservation- when incorporated. Lc. paracasei BGP1 demonstrated its efficacy as bio preservative for use in fermented meat sausage. Technological parameters were evaluated, showing positive responses to the application of acid lactic bacteria. These results indicate the potential of lactic acid bacteria to inhibit certain microorganisms, offering a perspective on inhibition when used in fermented meat products. Hence, further studies could be conducted, primarily concerning Listeria sp.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionDepartment of Food Technology and Engineering UNESP – São Paulo State University, 2265 Cristóvão Colombo Street-
Descrição: dc.descriptionDepartment of Food Technology and Engineering UNESP – São Paulo State University, 2265 Cristóvão Colombo Street-
Formato: dc.format6253-6262-
Idioma: dc.languageen-
Relação: dc.relationInternational Journal of Food Science and Technology-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAcid lactic bacteria-
Palavras-chave: dc.subjectFermentation-
Palavras-chave: dc.subjectScreening-
Título: dc.titleBio preservation capacity of potentially probiotic Lacticaseibacillus strains in fermented sausage-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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