1,720,999 research outputs found
Igiene e Tecnologie del latte, del colostro e dei prodotti derivati
No full textIl capitolo di libro di testo tratta l'igiene e la sicurezza del latte, crudo, latte alimentare, latte fermentati, formaggi, creme e burro, latti disidratati
“Microbiological and chemical-physical parameters during the processing of a typical dry ham from SARDA sheep breed (Italy)”
No full textCARATTERI ORGANOLETTICI E DI COMPOSIZIONE DELLE CARNI DI BOVINI DI RAZZE RUSTICHE DELLA SARDEGNA
No full textCarcass weight, pH decrease, chilling time, composition and colour (CIELab) were evaluated in 49 bovine carcasses of Sardinian rustic breeds. The results showed: a correct pH decrease (pH u 5,52 ± 0,11) and cooling (T 3,5 ± 1,9), a good level of meat redness value (a*) in the M. longissimus dorsi at 24 h and a good composition. The L*
value was affected by the pH value (p<.01)
Prevalence and Molecular Typing of Listeria monocytogenes in Ready to Eat Meat Products and in the Processing Plants
No full textProduzione di enterotossine e TSST-1 in stafilococchi isolati dal latte di capra con elevato contenuto in cellule somatiche
No full textLe macellazioni in Sardegna: Indagine sulle produzioni e sugli impianti nel settore delle carni rosse
No full textEvolution and identification of lactic acid bacteria isolated during the ripening of Sardinian sausages
No full textLactic acid bacteria (LAB) were isolated during the production and the ripening of Sardinian sausage, a typical Italian dry fermented sausage. Samples were taken at different stages, and 112 strains were isolated. The isolates were characterized using the
micromethod proposed by Font de Valdez et al. [Font de Valdez, G., Savoy de Giori, G., Oliver, G., & De Ruiz Holgado, A. P. (1993). Development and optimization of an expensive microsystem for the biochemical characterization of lactobacilli. Microbiologie
Aliments Nutrition, 11, 215–219]. Schillinger and Luckes [Schillinger, U., & Lucke, F. K. (1987). Identification of lactobacilli from meat and meat products. Food Microbiology. (4), 199–208] scheme and the biochemical patterns given by Bergeys Manual of Systematic Bacteriology [Bergeys Manual of Systematic Bacteriology (1986). Baltimore: William and Wilkins] were used for preliminary identification. A PCR-based method was then used to confirm the results. LAB were the dominant flora during ripening.
They consisted mainly of homofermentative mesophilic rods. Lactobacillus sakei (43,3%), Lactobacillus plantarum (16,6%) and Lactobacillus curvatus (13,3%) were the main isolates. The results of the biochemical identification methods agreed well with those of PCR-based identification (91% agreement)
Caratterizzazione fenotipica e molecolare di microrganismi del “Gruppo Bacillus cereus” isolati in caseifici ovini
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