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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/62157124:16270/15:43873520 RIV/00027162:_____/15:#0001294

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/ED1.1.00%2F02.0068" target="_blank" >ED1.1.00/02.0068: CEITEC - central european institute of technology</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

LWT-Food Science and Technology

ISSN

0023-6438

e-ISSN

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Svazek periodika

61

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

4

Strana od-do

492-495

Kód UT WoS článku

000349269400029

EID výsledku v databázi Scopus

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