Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum
Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum
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DOI：
10.1016/s0309-1740(01)00057-2
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发表时间：
2001-09-01
期刊：
影响因子：
7.1
通讯作者：
de la Hoz, L
中科院分区：
文献类型：
--
作者：
Bruna, JM;Ordóñez, JA;de la Hoz, L
研究了在“salchichon”（干发酵香肠）表面接种金青霉的产氧、蛋白水解和脂肪分解菌株和/或添加相同霉菌的细胞内无细胞提取物（ICFE）对成熟过程的影响。生产了四批鲑鱼：对照、表面接种、添加细胞内无细胞提取物以及两种处理的组合。表面霉菌修饰的微球菌计数、pH、游离氨基酸、脂质组分、眼泪和一些有机酸。 ICFE 降解了游离氨基酸，导致氨含量增加。两种处理相结合可加速香肠的蛋白水解和脂肪分解，以及进一步的氨基酸降解，(C) 2001 Elsevier Science Ltd。保留所有权利。
The effect of inoculation of the "salchichon" (dry fermented sausage) surface with an atoxygenic, proteolytic and lipolytic strain of Penicillium aurantiogriseum and/or the addition of an intracellular cell-free-extract (ICFE) of the same mould on the ripening process was studied. Four batches of salchichon were manufactured: control, superficially inoculated, added with the intracellular cell free extract and combination of both treatments. Superficial mould modified Micrococcaceae counts, pH, free amino acids, lipid fractions, TEARS and some organic acids. The ICFE degraded free amino acids, producing a rise in ammonia. Both treatments combined accelerate the proteolysis and lipolysis of the sausages and also the further amino acid degradation, (C) 2001 Elsevier Science Ltd. All rights reserved.