Title:	Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products
Authors:	FIORENTINI, A. M. SAWITZKI, M. C. BERTOL, T. M. SANT'ANNA, E. S.
Affiliation:	ANGELA MARIA FIORENTINI, UFSC/UNIJUI; MARISTELA CORTEZ SAWITZKI, UFSC; TERESINHA MARISA BERTOL, CNPSA; ERNANI S. SANT'ANNA, UFSC.
Date Issued:	2009
Citation:	Brazilian 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
Description:	Abstract: 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.
Keywords:	Cutivos iniciadores Embutidos cárneos
Notes:	Projeto/Plano de Ação: 16.00.30004-00
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CNPSA)