English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/81783
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 | DATACITE
Exportar a otros formatos:

Title

Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausages

AuthorsLandeta, Gerardo; Curiel, José Antonio ; Carrascosa, Alfonso V. ; Muñoz, Rosario ; Rivas, Blanca de las
Issue DateOct-2013
PublisherElsevier
CitationMeat Science 95(2): 272-280 (2013)
AbstractTechnological and safety-related properties were analyzed in lactic acid bacteria isolated from Spanish dry-cured sausages in order to select them as starter cultures. In relation to technological properties, all the strains showed significative nitrate reductase activity; Lactobacillus plantarum, Lactobacillus paracasei and 52% of the Enterococcus faecium strains showed lipolytic activity and only Lactobacillus sakei strains (43%) were able to form biofilms. Related to safety aspects, E. faecium strains were the most resistant to antibiotics, whereas, L. sakei strains were the most sensitive. In relation to virulence factors, in the E. faecium strains analyzed, only the presence of efaA gene was detected. The analysis of biogenic amine production showed that most E. faecium strains and L. sakei Al-142 produced tyramine. In conclusion, L. paracasei Al-128 and L. sakei Al-143 strains possess the best properties to be selected as adequate and safe meat starter cultures. © 2013.
Publisher version (URL)http://dx.doi.org/10.1016/j.meatsci.2013.05.019
URIhttp://hdl.handle.net/10261/81783
DOI10.1016/j.meatsci.2013.05.019
Identifiersissn: 0309-1740
Appears in Collections:(ICTAN) Artículos
(CIAL) Artículos
Files in This Item:
File Description SizeFormat 
spanish_dry-cured_sausages_Landeta.pdf326,75 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


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