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dc.contributor.author
Palavecino Prpich, Noelia Zulema
dc.contributor.author
Castro, Marcela Paola
dc.contributor.author
Cayre, María Elisa
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Garro, Oscar Alfredo
dc.contributor.author
Vignolo, Graciela Margarita
dc.date.available
2017-11-10T19:50:16Z
dc.date.issued
2014-12-17
dc.identifier.citation
Palavecino Prpich, Noelia Zulema; Castro, Marcela Paola; Cayre, María Elisa; Garro, Oscar Alfredo; Vignolo, Graciela Margarita; Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive; Springer Verlag Berlín; Annals Of Microbiology; 65; 3; 17-12-2014; 1709-1719
dc.identifier.issn
1590-4261
dc.identifier.uri
http://hdl.handle.net/11336/27935
dc.description.abstract
Lactic acid bacteria (LAB) and non-pathogenic staphylococci from naturally fermented sausages manufactured in northeastern Argentina were isolated and selected on the basis of physiological, technological, and safety properties. Eighty-seven isolates recovered from four small-scale facilities were studied to evaluate growth and acidification kinetics, nitrate-reductase, proteolytic, lipolytic, decarboxylase, and antagonistic activities, as well as growth ability at different temperatures, pH, and NaCl concentrations. Based on these characteristics as well as antibiotic resistance for CNC isolates, a selection and identification by sequencing the 16S rRNA gene was carried out. As a result, LAB isolates were identified as Lactobacillus sakei (seven isolates) and Lactobacillus farciminis (one isolate), while CNC revealed isolates as being Staphylococcus xylosus (two isolates), Staphylococcus vitulinus (one isolate), and Staphylococcus hominis (one isolate). Properties exhibited by selected isolates would make them eligible as starter cultures to enhance both sensorial and safety qualities of artisanal fermented sausages while keeping manufacturing traditions.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer Verlag Berlín
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Dry Fermented Sausage
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Lactic Acid Bacteria
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Coagulase Negative Cocci
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Starters Cultures
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Chaco Argentina
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Traditional Food
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Bioprocesamiento Tecnológico, Biocatálisis, Fermentación
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Biotecnología Industrial
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-07-03T20:44:52Z
dc.identifier.eissn
1869-2044
dc.journal.volume
65
dc.journal.number
3
dc.journal.pagination
1709-1719
dc.journal.pais
Alemania
dc.journal.ciudad
Berlin
dc.description.fil
Fil: Palavecino Prpich, Noelia Zulema. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Castro, Marcela Paola. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Cayre, María Elisa. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina
dc.description.fil
Fil: Garro, Oscar Alfredo. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Annals Of Microbiology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s13213-014-1010-0
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s13213-014-1010-0


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