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dc.contributor.author
Temperini, Carolina Virginia
dc.contributor.author
Franchi, María Luisa
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Greco, Mariana Vanesa
dc.contributor.author
Marangi, María Julia
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Segura, Juan Alejandro
dc.contributor.author
Pose, Graciela Noemi
dc.date.available
2022-04-18T13:58:34Z
dc.date.issued
2021-12
dc.identifier.citation
Temperini, Carolina Virginia; Franchi, María Luisa; Greco, Mariana Vanesa; Marangi, María Julia; Segura, Juan Alejandro; et al.; Characterization of the superficial mycobiota of artisanal sausages for the development of autochthonous starter cultures; Elsevier; LWT - Food Science and Technology; 152; 12-2021; 1-9
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/155270
dc.description.abstract
The source of fungi on the surface of artisanal dried fermented sausages is the native mycobiota present in the geographical place of origin. This mycobiota gives them the typical appearance and contributes to the development of particular organoleptic characteristics that differentiate each sausage according to its origin allowing the acquisition of distinctions which confer greater added value to the product. However, this native microbiota may also contain species capable of producing defects or mycotoxins. This work consisted in the determination of the indigenous mycobiota of artisanal sausages and in the assessment of its technological and toxicological properties and the production of viable conidia by Solid State Fermentation (SSF) to determine the potential development of native starter cultures. Only species of Penicillium were found and P. brevicompactum, P. rubens and P. chrysogenum were predominant. Most of the isolates did not show toxicity on Artemia salina, all of them exhibited proteolytic and lipolytic activity, and the predominant species produced a good yield of viable conidia. These results show the feasibility to develop starter cultures including indigenous strains that, besides ensuring the product safety and enabling the standardization of the manufacturing processes, will maintain the final and typical organoleptic properties of the product.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
DRY FERMENTED SAUSAGES
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INDIGENOUS STARTER CULTURE
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INDIGENOUS SUPERFICIAL FUNGI
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SOLID STATE FERMENTATION (SSF)
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TECHNOLOGICAL PROPERTIES
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Characterization of the superficial mycobiota of artisanal sausages for the development of autochthonous starter cultures
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-04-07T22:29:03Z
dc.journal.volume
152
dc.journal.pagination
1-9
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Temperini, Carolina Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Negro; Argentina
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Fil: Franchi, María Luisa. Universidad Nacional del Centro de la Provincia de Buenos Aires; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigaciones en Física e Ingeniería del Centro de la Provincia de Buenos Aires. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigaciones en Física e Ingeniería del Centro de la Provincia de Buenos Aires. - Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigaciones en Física e Ingeniería del Centro de la Provincia de Buenos Aires; Argentina
dc.description.fil
Fil: Greco, Mariana Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes; Argentina
dc.description.fil
Fil: Marangi, María Julia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Negro; Argentina
dc.description.fil
Fil: Segura, Juan Alejandro. Universidad Nacional de Quilmes; Argentina
dc.description.fil
Fil: Pose, Graciela Noemi. Universidad Nacional de Quilmes; Argentina. Universidad Nacional de San Martin. Instituto Tecnológico de Chascomús - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto Tecnológico de Chascomús; Argentina
dc.journal.title
LWT - Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2021.112268
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0023643821014213
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