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Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products

机译：从手工香肠中分离的木糖葡萄球菌在肉制品中用作发酵剂的可行性

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摘要

Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viability of Staphylococcus xylosus strains AD1 and U5 isolated from natural fermented sausages was investigated as starter cultures in fermented sausages produced in the South Region of Brazil. The study demonstrated that the Staphylococcus xylosus strains AD1 and U5 showed significant growth during fermentation, stability over freeze-dried process, negative reaction for staphylococcal enterotoxins and viability for using as a single-strain culture or associated with lactic acid bacteria for production of fermented sausages.

机译：从手工香肠中分离出的葡萄球菌在肉制品中用作发酵剂的可行性研究了在巴西南部地区生产的发酵香肠中，从自然发酵香肠中分离出的葡萄球菌AD1和U5的活力作为发酵剂。研究表明，葡萄球菌AD1和U5菌株在发酵过程中显示出显着的生长，在冻干过程中具有稳定性，对葡萄球菌肠毒素的阴性反应以及用作单菌株培养物或与乳酸菌结合用于发酵香肠生产的可行性。

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期刊名称 Brazilian Journal of Microbiology
作者
Ângela Maria Fiorentini; Maristela Cortez Sawitzki; Teresinha Marisa Bertol; Ernani S. Sant’Anna;
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作者单位

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年(卷),期 2009(40),1
年度 2009
页码 129–133
总页数 5
原文格式 PDF
正文语种
中图分类微生物学;
关键词
Staphylococcus xylosus starter cultures sausages;

机译：葡萄球菌;发酵剂;香肠;

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专利

1. Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products [J] . ?ngela Maria Fiorentini, Ernani S. Santanna, Maristela Cortez Sawitzki, Brazilian Journal of Microbiology . 2009,第1期

机译：从手工香肠中分离的木糖葡萄球菌在肉制品中用作发酵剂的可行性
2. Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry‐fermented sausages [J] . Afef Najjari, Mohamed Boumaiza, Sana Jaballah, Food Science & Nutrition . 2020,第8期

机译：分离的乳杆菌和葡萄球菌的应用在突尼斯干发酵的香肠工业制造过程中作为益生菌起动性培养
3. Isolation and Screening of Staphylococcus Xylosus P2 from Chinese Bacon: A Novel Starter Culture in Fermented Meat Products [J] . Hu Meizhong, Yu Jiansheng, Yu Jianping, International Journal of Food Engineering . 2019,第1a2期

机译：中文培根的葡萄球菌的分离和筛选 - 发酵肉类产品中的新型起始培养物
4. Characterization and selection of LAB isolated from artisanal Petrovac sausage for their potential use as starter cultures [C] . B. Danilovi?, T. ?ugi?-Petrovi?, Lj. Petrovi?, International Conference on Environmental, Industrial and Applied Microbiology . 2014

机译：从工匠佩特罗维克香肠隔离的实验室的特征与选择，潜在用途作为起动性培养
5. Bacterial starter cultures, aging and fermentation effects on some characteristics of fermented beef sausages. [D] . Candogan, Kezban. 2000

机译：细菌发酵剂的培养，老化和发酵对发酵牛肉香肠某些特性的影响。
6. Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry‐fermented sausages [O] . Afef Najjari, Mohamed Boumaiza, Sana Jaballah, 2020

机译：分离的乳杆菌和葡萄球菌的应用在突尼斯干发酵的香肠工业制造过程中作为益生菌起动性培养
7. Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viabilidade de Staphylococcus xylosus isoladas de embutidos artesanais para aplicação como cultivos iniciadores em produtos cárneos [O] . Ângela Maria Fiorentini, Maristela Cortez Sawitzki, Teresinha Marisa Bertol, 2009

机译：从手工香肠中分离的葡萄球菌（staphylococcus xylosus）作为肉制品中的起始培养物的活力从手工制作的香肠中分离的葡萄球菌（staphylococcus xylosus）作为肉制品中的起子培养物的可行性

Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products

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