INVESTIGADORES
FADDA silvina graciela
capítulos de libros
Título:
Starter cultures: Bioprotective cultures
Autor/es:
VIGNOLO, G.; CASTELLANO, P.; FADDA S,
Libro:
Handbook of Fermented Meat and Poultry. Secdond Edition
Editorial:
Wiley blackwell
Referencias:
Lugar: West Sussex; Año: 2015; p. 129 - 137
Resumen:
Lactic acid bacteria (LAB) have been extensively
exploited for the production of fermented foods due to theirability to transformraw
materials producing desirable taste, flavor and texture changes as well as to
inhibit pathogenic and spoilage organisms.Although concerns over food safety have
increasing worldwide, quality is the ultimate criterion of desirability of any
food product. Particularly for cured meat products,the use of selected starter
culture constitutes a powerful tool to drive fermentation and reach high
standards of quality. On the other hand, the use of competitive
bacteriocinogenic LAB as bioprotective cultures should be considered as an
additional hurdle to assure fermented sausages safety.The huge information
derived from genomic and transcriptomic, provide new instruments for a
scientifically sound selection of new tailored functional cultures harboring
the desired physiological traits.