Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high concentration of starter cultures with an extended fermentation step on the safety and quality of PA. Physicochemical parameters, microbiological parameters, biogenic amines, colour, texture profile, and sensory attributes were assessed. Five starters were selected based on our previous works. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056, and a yeast strain (2RB4) were co-inoculated in meat batters at a concentration of 108 cfu/g for bacteria and 106 cfu/g for yeast strain, and 0.25% dextrose was added. Inoculated ...
In this work, two autochthonous LAB strains (Lactiplantibacillus paraplantarum BPF2 and Pediococcus ...
Conselho Nacional de Desenvolvimento Científico e TecnológicoThe objective of this study was to prod...
Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausa...
ABSTRACT - Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The...
Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the ...
Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of t...
Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of ...
Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufacture...
Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of t...
Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured...
In Mediterranean countries, such as Portugal, traditional dry-fermented sausages are highly apprecia...
In this study, a combination of a Lactobacillus sakei strain and a Staphylococcus equorumstrain was ...
Traditional dry fermented sausages are manufactured without addition of starter cultures in small-sc...
Portugal as other Mediterranean countries has a great diversity of dry fermented sausages. This trad...
En los países mediterráneos, como Portugal, los embutidos curados tradicionales son muy apreciados. ...
In this work, two autochthonous LAB strains (Lactiplantibacillus paraplantarum BPF2 and Pediococcus ...
Conselho Nacional de Desenvolvimento Científico e TecnológicoThe objective of this study was to prod...
Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausa...
ABSTRACT - Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The...
Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the ...
Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of t...
Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of ...
Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufacture...
Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of t...
Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured...
In Mediterranean countries, such as Portugal, traditional dry-fermented sausages are highly apprecia...
In this study, a combination of a Lactobacillus sakei strain and a Staphylococcus equorumstrain was ...
Traditional dry fermented sausages are manufactured without addition of starter cultures in small-sc...
Portugal as other Mediterranean countries has a great diversity of dry fermented sausages. This trad...
En los países mediterráneos, como Portugal, los embutidos curados tradicionales son muy apreciados. ...
In this work, two autochthonous LAB strains (Lactiplantibacillus paraplantarum BPF2 and Pediococcus ...
Conselho Nacional de Desenvolvimento Científico e TecnológicoThe objective of this study was to prod...
Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausa...