scholarly journals Technological properties of autochthonous Lactobacillus plantarum strains isolated from sucuk (Turkish dry-fermented sausage)

2020 ◽  
Vol 51 (3) ◽  
pp. 1279-1287
Author(s):  
Aybike Kamiloğlu ◽  
Güzin Kaban ◽  
Mükerrem Kaya
Keyword(s):  
Lactobacillus Plantarum ◽  
Technological Properties ◽  
Fermented Sausage ◽  
Dry Fermented Sausage

scholarly journals Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami

2008 ◽  
Vol 28 (3) ◽  
pp. 709-717 ◽  
Author(s):  
Maristela Cortez Sawitzki ◽  
Ângela Maria Fiorentini ◽  
Anildo Cunha Junior ◽  
Teresinha Marisa Bertol ◽  
Ernani Sebastião Sant'Anna
Keyword(s):  
Lactobacillus Plantarum ◽  
Technological Properties ◽  
Fermented Sausage

scholarly journals Characterization of lactic acid bacteria isolated from Bosnian artisanal dry fermented sausage (sudzuk) during fermentation

Genetika ◽  
2015 ◽  
Vol 47 (3) ◽  
pp. 819-832 ◽  
Author(s):  
Josip Colo ◽  
Sanja Mihajlovic ◽  
Maja Tolinacki ◽  
Mersiha Alkic ◽  
Dusanka Popovic ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactococcus Lactis ◽  
Leuconostoc Mesenteroides ◽  
Starter Cultures ◽  
Fermented Sausage ◽  
Enterococcus Durans ◽  
Dry Fermented Sausage ◽  
Rdna Sequencing

Bosnian sudzuk is a dry fermented sausage produced in a rural household near the town of Visoko in central Bosnia and Herzegovina. This kind of sausage was manufactured only from beef and spices in a traditional way without the addition of a starter cultures. To identify lactic acid bacteria (LAB), a total number of 160 Lstrains were isolated from five samples of Bosnian sudzuk collected over 28 days of fermentation. Preliminary identification by phenotypic tests and 16S rDNA sequencing were performed for all 160 of the Lisolates. Identification of Lstrains from traditionally produced Bosnian sausage at the species level revealed the presence of six genera: Lactococcus sp., Enterococcus sp., Leuconostoc sp., Lactobacillus sp., Pediococcus sp. and Weissella sp.. Among the 15 distinct species identified, the species Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus lactis, Enterococcus faecalis and Enterococcus durans were present throughout the entire process of fermentation. Leuconostoc mesenteroides, Lactobacillus plantarum and Lactococcus lactis prevailed, with 21.8%, 19.3% and 13.1%, respectively, of total Lstrains during the entire fermentation process. Significant negative correlations (r = 0.892 and r = 0.829, respectively) between the presence of Weissella sp. and Lactobacillus sp., and between the presence of Weissella sp. and Lactococcus sp. were recorded. Lactobacillus plantarum, Enterococcus durans and Leuconostoc mesenteroides were the best producers of aromogenic compounds while 32.3% of Lactobacillus plantarum and 28.6% of Leuconostoc mesenteroides were produced exopolysaccharides.

Optimisation of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networks

Meat Science ◽  
2013 ◽  
Vol 94 (3) ◽  
pp. 341-348 ◽  
Author(s):  
Valeria S. Eim ◽  
Susana Simal ◽  
Carmen Rosselló ◽  
Antoni Femenia ◽  
José Bon
Keyword(s):  
Neural Networks ◽  
Artificial Neural Networks ◽  
Dietary Fibre ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Artificial Neural

Application of Lipozyme 10,000 L (fromRhizomucormiehei) in Dry Fermented Sausage Technology:  Study in a Pilot Plant and at the Industrial Level

1997 ◽  
Vol 45 (5) ◽  
pp. 1972-1976 ◽  
Author(s):  
Izaskun Zalacain ◽  
M. Jose Zapelena ◽  
M. Paz De Peña ◽  
Iciar Astiasarán ◽  
José Bello
Keyword(s):  
Pilot Plant ◽  
Technology Study ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Industrial Level

Accelerated production of dry fermented sausage

Meat Science ◽  
1996 ◽  
Vol 43 ◽  
pp. 229-242 ◽  
Author(s):  
H. Blom ◽  
B.F. Hagen ◽  
B.O. Pedersen ◽  
A.L. Holck ◽  
L. Axelsson ◽  
...  
Keyword(s):  
Fermented Sausage ◽  
Dry Fermented Sausage
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