INVESTIGADORES
FADDA Silvina Graciela
capítulos de libros
Título:
Lactic Acid Bacteria in Meat Fermentations
Autor/es:
FONTANA, C; FADDA S,; COCCONCELLI, P.S.; 1.VIGNOLO G
Libro:
Lactic Acid Bacteria : Microbiological and Functional Aspects, Fourth Edition
Editorial:
Francis & Taylor
Referencias:
Lugar: Boca Raton; Año: 2011; p. 247 - 263
Resumen:
There is renewed interest in traditional, naturally fermented meat products as outlined by the
recent abundant literature (Vignolo et al. 2010a,b). The remarkable technological advances and
significant improvements in meat hygiene that occurred in the last 50 years have been capitalized
for the development of a range of fermented meat products, in which variations in the type
and amount of raw materials, fermentation, and drying conditions lead to an extended diversity
of products with unique sensorial traits. Nevertheless, the stability of fermented meat products
is mainly determined by a combination of acidification brought about by lactic acid bacteria
(LAB) and lowering of water activity (aw) during curing and drying. In addition, biochemical and
physicochemical changes are produced as a result of the interactions between meat, fat, microorganisms,
and processing technology, which as a whole gives rise to the wide range of available
fermented sausages. In view of industrially useful innovations, the LAB community existing in
fermented meat ecosystems as well as their contribution to the microbiological and physicochemical
changes are discussed here.aw) during curing and drying. In addition, biochemical and
physicochemical changes are produced as a result of the interactions between meat, fat, microorganisms,
and processing technology, which as a whole gives rise to the wide range of available
fermented sausages. In view of industrially useful innovations, the LAB community existing in
fermented meat ecosystems as well as their contribution to the microbiological and physicochemical
changes are discussed here.