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Artículo

Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages

Nediani, Miriam T.; García, Luis; Saavedra, Maria LucilaIcon ; Martínez, Sandra; Lopez Alzogaray, Maria Soledad; Fadda, Silvina G.Icon
Fecha de publicación: 17/05/2017
Editorial: MDPI
Revista: Microorganisms
ISSN: 2076-2607
e-ISSN: 2076-2607
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Otras Ciencias Biológicas

Resumen

Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. In the present study, spontaneously fermented goat meat sausages were created and analyzed using a physicochemical and microbiological approach. Thereafter 170 lactic acid bacteria (LAB) strains were isolated and preliminary characterized by phenotypic assays. The hygienic and technological properties, and growth and fermentative potential of isolates using a goat-meat-based culture medium were evaluated. All strains proved to have bioprotective features due to their acidogenic metabolism. Almost all grew optimally in meat environments. LAB isolates presented proteolytic activity against meat proteins and enriched amino acid contents of the goat-meat-based model. The most efficient strains were four different Lactobacillus sakei isolates, as identified by genotyping and RAPD analysis. L. sakei strains are proposed as optimal candidates to improve the production of fermented goat meat sausages, creating a new added-value fermented product.
Palabras clave: Goat Meat , Meat Fermentation , Fermented Sausages , Lactic Acid Bacteria , Starter Cultures , Food Quality , Food Safety
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/57248
DOI: https://doi.org/10.3390/microorganisms5020026
URL: http://www.mdpi.com/2076-2607/5/2/26
Colecciones
Articulos(CERELA)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Citación
Nediani, Miriam T.; García, Luis; Saavedra, Maria Lucila; Martínez, Sandra; Lopez Alzogaray, Maria Soledad; et al.; Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages; MDPI; Microorganisms; 5; 2; 17-5-2017; 1-17;26-26
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