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Dynamics of Microbial Communities in Nitrite-Free and Nutritionally Improved Dry Fermented Sausages
dc.contributor.author | Ferrer-Bustins, Núria | |
dc.contributor.author | Martin, Belen | |
dc.contributor.author | Llauger, Mar | |
dc.contributor.author | Bou, Ricard | |
dc.contributor.author | Bover-Cid, Sara | |
dc.contributor.author | Jofré, Anna | |
dc.contributor.other | Indústries Alimentàries | ca |
dc.date.accessioned | 2023-05-30T11:10:14Z | |
dc.date.available | 2023-05-30T11:10:14Z | |
dc.date.issued | 2023-04-21 | |
dc.identifier.citation | Ferrer-Bustins, Núria, Belén Martín, Mar Llauger, Ricard Bou, Sara Bover-Cid, and Anna Jofré. 2023. "Dynamics Of Microbial Communities In Nitrite-Free And Nutritionally Improved Dry Fermented Sausages". Fermentation 9 (4): 403. doi:10.3390/fermentation9040403. | ca |
dc.identifier.issn | 2311-5637 | ca |
dc.identifier.uri | http://hdl.handle.net/20.500.12327/2218 | |
dc.description.abstract | Dry fermented sausage innovation trends are linked to consumer preferences for clean label and sodium-reduced foods. This study aims to evaluate the effect of the formulation and production process temperature on the dynamics of bacterial communities in fuet-type dry fermented sausages using metataxonomics. Six fuet batches were manufactured, including formulations without and with the addition of nitrifying salts (replaced or not by pork liver auto-hydrolysate as a colouring agent), processed at 3 to 12 °C, and a partial replacement of NaCl by KCl, processed at 12 °C. Fermentation was performed spontaneously or by a starter culture. Physicochemical characterisation and culture-dependent and independent bacterial analyses were performed at day 0, 4 and 12, at the end of ripening (aw < 0.90) and after storage. Temperature was the most important factor determining the change in pH, aw and lactic acid bacteria levels while the presence of a starter culture promoted a pH decrease. Metataxonomic analysis showed that low temperature processes and the absence of nitrifying salts allowed the growth of spoilage-related species, while sausages submitted to a mild temperature containing a starter culture and nitrifying salts showed less bacterial diversity. Liver auto-hydrolysate added putative probiotic species to the product. This study provides valuable information to manufacturers who want to innovate safely. | ca |
dc.format.extent | 14 | ca |
dc.language.iso | eng | ca |
dc.publisher | MDPI | ca |
dc.relation.ispartof | Fermentation | ca |
dc.rights | Attribution 4.0 International | ca |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
dc.title | Dynamics of Microbial Communities in Nitrite-Free and Nutritionally Improved Dry Fermented Sausages | ca |
dc.type | info:eu-repo/semantics/article | ca |
dc.description.version | info:eu-repo/semantics/publishedVersion | ca |
dc.rights.accessLevel | info:eu-repo/semantics/openAccess | |
dc.embargo.terms | cap | ca |
dc.relation.projectID | MICIU/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTI2018-099195-R-I00/ES/EMBUTIDOS FERMENTADOS DE NUEVA GENERACION A TRAVES DE LA APLICACION DE MICROBIOLOGIA PREDICTIVA Y METODOLOGIAS OMICAS/ | ca |
dc.subject.udc | 663/664 | ca |
dc.identifier.doi | https://doi.org/10.3390/fermentation9040403 | ca |
dc.contributor.group | Funcionalitat i Seguretat Alimentària | ca |
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