Effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausages

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dc.contributor.author Cenci-Goga, Beniamino T
dc.contributor.author Karama, Musafiri
dc.contributor.author Sechi, Paola
dc.contributor.author Iulietto, Maria Francesca
dc.contributor.author Novelli, Sara
dc.contributor.author Selvaggini, Roberto
dc.contributor.author Barbera, Salvatore
dc.date.accessioned 2017-03-24T07:28:51Z
dc.date.available 2017-03-24T07:28:51Z
dc.date.issued 2016-06
dc.description.abstract This study evaluated the effect of a ‘formulation of selected dairy starter cultures and commercial probiotics’, associated with ‘specific ripening conditions’ in the production of nitrite and nitratefree, low-acid, fermented pork sausage, produced in a small-scale plant in Umbria (Italy), and their effect on microbiological, physico-chemical and sensorial properties of the products. The following conditions were investigated throughout the experiment: (i) the use of the ‘formulation of selected dairy starter cultures and commercial probiotics’ vs no starter; (ii) the use of ‘specific ripening conditions’ vs ‘classic ripening conditions’; (iii) the use of nitrate vs nitrite and nitrate-free sausages. Sensory properties were improved and pathogen control was greater in salami to which a ‘formulation of selected dairy starter cultures and commercial probiotics’ had been added, especially under ‘specific ripening conditions’. The proposed formulation, together with the specific ripening conditions, greatly inhibited the growth of undesirable microbiota, reduced the isolation rate of pathogens and preserved the acceptability of the salami. en_ZA
dc.description.department Paraclinical Sciences en_ZA
dc.description.librarian hb2017 en_ZA
dc.description.sponsorship The Sviluppumbria SpA, iStart programme 2014, prot. 28. en_ZA
dc.description.uri http://www.tandfonline.com/loi/tjas20 en_ZA
dc.identifier.citation Beniamino T. Cenci-Goga, Musafiri Karama, Paola Sechi, Maria Francesca Iulietto, Sara Novelli, Roberto Selvaggini & Salvatore Barbera (2016) Effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausages, Italian Journal of Animal Science, 15:3, 358-374, DOI:10.1080/1828051X.2016.1204633. en_ZA
dc.identifier.issn 1594-4077 (print)
dc.identifier.issn 1828-051X (online)
dc.identifier.other 10.1080/1828051X.2016.1204633
dc.identifier.uri http://hdl.handle.net/2263/59518
dc.language.iso en en_ZA
dc.publisher Taylor and Francis en_ZA
dc.rights © 2016 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group. This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial License (http://creativecommons.org/licenses/by-nc/4.0/). en_ZA
dc.subject Cold-adapted microorganisms en_ZA
dc.subject Dry-cured sausage en_ZA
dc.subject Enterococcus faecium en_ZA
dc.subject Lactococcus lactis ssp. lactis en_ZA
dc.subject Lactobacillus casei ssp. case en_ZA
dc.subject Starter culture en_ZA
dc.title Effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausages en_ZA
dc.type Article en_ZA


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