Staphylococcus xylosus e lactococcus lactis ssp lactis nativos utilizados na elaboração de salame tipo italiano

• Ano de defesa: 2008
• Autor(a) principal: Cirolini, Andréia
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; BR; Ciência e Tecnologia dos Alimentos; UFSM; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
• Palavras-chave em Português: Staphylococcus xylosus; Lactococcus lactis ssp lactis; Plasma suíno; Salame tipo Italiano; Culturas starters; Pork plasma; Fermented Italian sausage; Starters cultures; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufsm.br/handle/1/5651

The objective of this study was to produce and to test the performance of native starters cultures in the elaboration of fermented Italian sausage in relation to the security and quality of the sausages. In the first experiment strains of Staphylococcus xylosus isolated from colonial sausages, were characterized and after identified for the Kit Api Staph (Biomérieux). In the second experiment, the microorganism Lactococcus lactis ssp lactis was fermented in pork plasma culture medium and evaluated its efficiency in relation to MRS broth, through microbiological analyses and optic density (OD). In the third experiment the isolated and multiplied cultures were added in dry fermented sausages, elaborating four treatments: T1 - addition of commercial starters (Staphylococcus xylosus and Lactococcus lactis ssp lactis); T2 - mixture of isolated Staphylococcus xylosus more commercial Lactococcus lactis ssp lactis ; T3 - mixture of isolated Lactococcus lactis ssp lactis more commercial Staphylococcus xylosus and T4 - Staphylococcus xylosus and Lactococcus lactis ssp lactis both isolated, evaluating its influence on the microbiological, physico-chemical and sensorial characteristics. About 13.3% of the colonies isolated of sausages were identified as Staphylococcus xylosus. The maximum growth of Lactococcus lactis ssp lactis, in pork plasma culture medium was 8.58 Log UFC.mL-1 in 27 hours, and the OD 0.88. In the MRS broth the growth reached the maximum peak (8.70 Log UFC.mL-1) in 6 hours, presenting OD of 0.81. All the elaborated sausages presented a significant decreased of pH and a reduction in the water activity, ensuring a microbiological security to the products. In relation the lipid oxidation, the treatment that contained isolated strains of Staphylococcus xylosus presented significantly lower values than the other treatments. The sausages elaborated with both strains isolated presented better sensorial results than the sausages elaborated with commercial starters cultures. Therefore, this study indicated that would be promising to extend the availability of microorganisms for industrial use from the selection of native cultures, that the pork plasma culture medium becomes an alternative for the multiplication of lactic acid bacteria, because it presented a similar fermentation performance to the commercial culture medium and that the addition of natives starters cultures can be used in the elaboration of fermented Italian sausages, providing safety products and with differentiated flavor.