| dc.contributor.author |
SAMELIS, J |
en |
| dc.contributor.author |
STAVROPOULOS, S |
en |
| dc.contributor.author |
KAKOURI, A |
en |
| dc.contributor.author |
METAXOPOULOS, J |
en |
| dc.date.accessioned |
2014-06-06T06:42:36Z |
|
| dc.date.available |
2014-06-06T06:42:36Z |
|
| dc.date.issued |
1994 |
en |
| dc.identifier.issn |
0740-0020 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/708 |
|
| dc.subject.classification |
Biotechnology & Applied Microbiology |
en |
| dc.subject.classification |
Food Science & Technology |
en |
| dc.subject.classification |
Microbiology |
en |
| dc.subject.other |
LACTIC-ACID BACTERIA |
en |
| dc.subject.other |
STARTER CULTURE |
en |
| dc.subject.other |
SAUSAGES |
en |
| dc.subject.other |
MEAT |
en |
| dc.subject.other |
BEEF |
en |
| dc.title |
QUANTIFICATION AND CHARACTERIZATION OF MICROBIAL-POPULATIONS ASSOCIATED WITH NATURALLY FERMENTED GREEK DRY SALAMI |
en |
| heal.type |
journalArticle |
en |
| heal.language |
English |
en |
| heal.publicationDate |
1994 |
en |
| heal.abstract |
The microbial flora associated with the natural fermentation and ripening of five batches of Greek dry salami was enumerated and characterized over time. Micrococci-staphylococci increased at a level of 10(7) cfu g(-1) during early fermentation. By day 4, lactic acid bacteria outnumbered Micrococcaceae in all batches, since they exceeded - with the exception of batch III - 10(8) cfu g(-1). Yeasts remained below 10(6) cfu g(-1) during the whole process, but tended to increase at a late ripening stage. Almost all colonies grown on mannitol salt agar were catalase positive cocci. Nitrate-reducing micrococci were progressively replaced by less acid-sensitive staphylococci. A high proportion (62.5%) of 112 Staphylococcus isolates grew weakly under anaerobic conditions, Typical staphylococci were less capable of reducing nitrate. Yeast populations mainly comprised Debaryomyces strains. Characterization of 348 lactic isolates indicated that the salami microflora was dominated by homofermentative lactobacilli (61.4%) and Leuconostoc-like bacteria (24.9%). Most lactobacilli (51.4%) belonged to the formerly-called 'atypical' meat streptobacteria. Typical streptobacteria (10.0%), heterofermentative lactobacilli (10.0%) and homofermentative cocci (3.1%) were mainly isolated during the first days of fermentation and failed to compete with the other two groups. The microbial interactions as reflected by the distribution and succession of different genera/subgenera in. each batch and their possible effect on, physicochemical and sensory characteristics of the sausages were discused. |
en |
| heal.publisher |
ACADEMIC PRESS (LONDON) LTD |
en |
| heal.journalName |
FOOD MICROBIOLOGY |
en |
| dc.identifier.issue |
6 |
en |
| dc.identifier.volume |
11 |
en |
| dc.identifier.isi |
ISI:A1994QB66600001 |
en |
| dc.identifier.spage |
447 |
en |
| dc.identifier.epage |
460 |
en |