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dc.contributor.authorFIORENTINI, A. M.
dc.contributor.authorSAWITZKI, M. C.
dc.contributor.authorBERTOL, T. M.
dc.contributor.authorSANT'ANNA, E. S.
dc.date.accessioned2026-07-15T18:49:43Z-
dc.date.available2026-07-15T18:49:43Z-
dc.date.created2010-02-10
dc.date.issued2009
dc.identifier.citationBrazilian Journal of Microbiology, v. 40, n. 1, p.129-133, 2009. Disponível em: <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000100022&lng=en&nrm=iso&tlng=en>. Acesso em: 10 fev. 2010
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/657487-
dc.descriptionAbstract: Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viability of Staphylococcus xylosus strains AD1 and U5isolated from natural fermented sausages was investigated as starter cultures in fermented sausages produced in the South Region of Brazil. The study demonstrated that the Staphylococcus xylosus strains AD1 and U5showed significant growth during fermentation, stability over freeze-dried process, negative reaction for staphylococcal enterotoxins and viability for using as a single-strain culture or associated with lactic acid bacteria for production of fermented sausages.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectCutivos iniciadores
dc.subjectEmbutidos cárneos
dc.titleViability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products
dc.typeArtigo de periódico
dc.description.notesProjeto/Plano de Ação: 16.00.30004-00
riaa.ainfo.id657487
riaa.ainfo.lastupdate2026-07-15
dc.contributor.institutionANGELA MARIA FIORENTINI, UFSC/UNIJUI; MARISTELA CORTEZ SAWITZKI, UFSC; TERESINHA MARISA BERTOL, CNPSA; ERNANI S. SANT'ANNA, UFSC.
Aparece en las colecciones:Artigo em periódico indexado (CNPSA)

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