English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/37676
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
DC FieldValueLanguage
dc.contributor.authorPeñas, Elena-
dc.contributor.authorFrías, Juana-
dc.contributor.authorSidro, Beatriz-
dc.contributor.authorVidal-Valverde, Concepción-
dc.date.accessioned2011-07-12T08:39:21Z-
dc.date.available2011-07-12T08:39:21Z-
dc.date.issued2010-11-01-
dc.identifier.citationFood Chemistry 123(1): 143–150 (2010)es_ES
dc.identifier.issn0308-814-
dc.identifier.urihttp://hdl.handle.net/10261/37676-
dc.description.abstractWhite cabbage (Brassica oleracea L. var. capitata cv. Bronco) was fermented, at 0.5% and 1.5% NaCl, using Lactobacillus plantarum or Leuconostoc mesenteroides as starter cultures and, subsequently, sauerkraut was stored at 4 C for 3 months. Microbial populations and six biogenic amines (putrescine, cadaverine, histamine, tyramine, spermine and spermidine) were investigated. Fermentation and storage increased aerobic mesophilic bacteria and LAB populations in sauerkrauts, and this was accompanied by a rise in biogenic amine content. L. plantarum sauerkrauts produced with 0.5% NaCl had the highest microbial counts, whilst no differences between salt contents were found with L. mesenteroides. Total biogenic amine amount was lower at 0.5% NaCl than at 1.5% in both induced fermentations and L. mesenteroides produced a lower content than did L. plantarum. Spermidine was the major contributor to the total biogenic amine content, followed by putrescine, whilst histamine was present at the lowest level. The individual and total biogenic amine levels in the experimental sauerkrauts stored at 4 C for 3 months were below the upper limits reported in the literature for fermented products, indicating good quality and safety of the sauerkrauts. L. mesenteroides starter and 0.5% NaCl were the optimal fermentation conditions for producing sauerkrauts with the lowest biogenic amine contentses_ES
dc.description.sponsorshipThis work was supported by the Spanish Commission of Science and technology (CICYT), Project Number AGL2007-62044. E.P. is indebted to a JAE-doc grant funded by CSICes_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsclosedAccesses_ES
dc.subjectSauerkrautes_ES
dc.subjectMicrobial qualityes_ES
dc.subjectBiogenic amineses_ES
dc.subjectStarter culturees_ES
dc.titleImpact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content on sauerkrautes_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/j.foodchem.2010.04.021-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.foodchem.2010.04.021es_ES
Appears in Collections:(IFI) Artículos
Files in This Item:
There are no files associated with this item.
Show simple item record
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.