Determination of growth characteristics and lipolytic and proteolytic activities of Penicillium strains isolated from Argentinean salami

The growth of Penicillium spp. on the surface of meat-based dry fermented sausages provides them with a protective effect against some undesirable microorganisms. Penicillium also acts as an antioxidant, minimizes the risk of excessive drying, and it is responsible for flavor development due to the...

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Veröffentlicht in:	International journal of food microbiology 2004-10, Vol.96 (1), p.13-18
Hauptverfasser:	Ludemann, Vanesa, Pose, Graciela, Pollio, Marı́a Lucı́a, Segura, Juan
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals antimicrobial properties antimicrobial proteins antioxidant activity Biological and medical sciences biological production colonizing ability color Consumer Behavior cultured product starters dried meat Fermentation fermented foods flavor compounds Food industries Food Microbiology Food Preservation - methods free fatty acids Fundamental and applied biological sciences. Psychology Growth characteristics Humans lactic acid lipolysis Lipolytic activity Meat and meat product industries Meat Products - microbiology microbial growth Muscle Proteins - metabolism mycelium Penicillium Penicillium - enzymology Penicillium - growth & development Peptide Hydrolases - metabolism proteolysis Proteolytic activity salami screening serotypes sodium chloride surface area Swine Taste technological properties Temperature Time Factors water activity
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