ArticleMicroorganisms2017
Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages.
Article in Microorganisms, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- The Effect of the Improvement Technology on the Quality of Midu Pork Roll.Foods (Basel, Switzerland) · 2022Article
- Influence of Culture Media Formulated with Agroindustrial Wastes on the Antimicrobial Activity of Lactic Acid Bacteria.Journal of microbiology and biotechnology · 2022Article
- Selection of Lactic Acid Bacteria Isolated from Fresh Fruits and Vegetables Based on Their Antimicrobial and Enzymatic Activities.Foods (Basel, Switzerland) · 2020Article
- Technological properties of autochthonous Lactobacillus plantarum strains isolated from sucuk (Turkish dry-fermented sausage).Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2020Article
- The Microbiome of an Active Meat Curing Brine.Frontiers in microbiology · 2018Article
- Special Issue: Beneficial Microorganisms for Food Manufacturing-Fermented and Biopreserved Foods and Beverages.Microorganisms · 2017Article
Corrections and comments
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Authors and funding
6 authors.
Funding
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Abstract
Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. In the present study, spontaneously fermented goat meat sausages were created and analyzed using a physicochemical and microbiological approach. Thereafter 170 lactic acid bacteria (LAB) strains were isolated and preliminary characterized by phenotypic assays. The hygienic and technological properties, and growth and fermentative potential of isolates using a goat-meat-based culture medium were evaluated. All strains proved to have bioprotective features due to their acidogenic metabolism. Almost all grew optimally in meat environments. LAB isolates presented proteolytic activity against meat proteins and enriched amino acid contents of the goat-meat-based model. The most efficient strains were four different
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