Lactic acid bacteria in hot smoked dry sausage (non-fermented salami): Thermal resistance of Weissella viridescens strains isolated from hot smoked dry sausages

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14740%2F15%3A00082515" target="_blank" >RIV/00216224:14740/15:00082515 - isvavai.cz</a>
Alternative codes found
RIV/62157124:16270/15:43873520 RIV/00027162:_____/15:#0001294
Result on the web
<a href="http://ac.els-cdn.com/S0023643814007889/1-s2.0-S0023643814007889-main.pdf?_tid=21d32c8c-18a8-11e5-8fe7-00000aacb361&acdnat=1434954790_92344972a0108bfacd720c5f5b49a9d0" target="_blank" >http://ac.els-cdn.com/S0023643814007889/1-s2.0-S0023643814007889-main.pdf?_tid=21d32c8c-18a8-11e5-8fe7-00000aacb361&acdnat=1434954790_92344972a0108bfacd720c5f5b49a9d0</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.lwt.2014.12.012" target="_blank" >10.1016/j.lwt.2014.12.012</a>

Result language
angličtina
Original language name
Lactic acid bacteria in hot smoked dry sausage (non-fermented salami): Thermal resistance of Weissella viridescens strains isolated from hot smoked dry sausages
Original language description
The aim of this study was to evaluate the thermal resistance of Weissella viridescens strains isolated from the hot smoked dry sausages. The thermal resistance of W. viridescens was studied under laboratory conditions (0.9% NaCl; 50, 60 or 70 degrees C/5, 10 or 15 min, respectively) and in hot smoked dry meat products. Nine batches of hot smoked dry sausage were prepared differing in terms of the size of the inoculum of W. viridescens (3 log CFU/g of sausage batter, 4 log CFU/g) and the addition of dextrose (0, 0.1, 0.2 and 0.3%, respectively). W. viridescens was detected in samples with a lower concentration of inoculum only after 2 weeks of ripening, but in batches with a higher concentration of inoculum W. viridescens was detected immediately aftercooking and the number of CFU exceeded 7 log/g during ripening. The addition of dextrose did not influence the growth of Weissella. Survival of the species W.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
<a href="/en/project/ED1.1.00%2F02.0068" target="_blank" >ED1.1.00/02.0068: Central european institute of technology</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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