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• W2023619783 abstract "Abstract Resumen Members of the bacterial population of two types of Portuguese dry smoked sausages (chouriços) were identified and characterized. A total of 77 isolates were recovered from chouriços type Alentejano and Ribatejano, after 120 days at 20 ± 5°C in modified atmosphere package (55% N2/45%CO2) using non-selective and selective media. Based on phenotypic (cell morphology and fermentation profile) and genotypic (16SrDNA sequencing) characters, the isolates were grouped into the following genera: Bacillus, Enterococcus, Clostridium, Staphylococcus, Pediococcus, Lactobacillus and Paenibacillus. The species identified were: Enterococcus faecium (24.7%), Bacillus subtilis (23.4%), Staphylococcus epidermidis (14.3%), B. cereus (7.8%), Pediococcus acidilactici (6.5%) Bacillus pumilus (6.5%), Clostridium bifermentans (3.9%), B. licheniformis, and Enterococcus faecalis (2.6%). Major differences observed between the two varieties of chouriço were the absence of Pediococcus species and the presence of high numbers of isolates identified as Staphylococcus epidermidis in chouriço type Alentejano and, the high incidence of Bacillus species in sausage type Ribatejano. Differences found between products may be due to spices formulation in each type of product, the type of natural casings used and, the hygienic quality of the raw meat. Se identificaron y caracterizaron los miembros de la población bacteriana de dos tipos de chorizos portugueses. Un total de 77 aislados fueron recuperados de los chouriços tipo Alentejano y Ribatejano, después de 120 días de almacenamiento con empaque en atmósfera modificada (55% N2/45% CO2) a 20 ± 5°C usando medios de cultivo selectivos y no selectivos. Con base en caracteres del fenotipo (morfoloía celular y perfil de fermentación) y del genotipo (secuencia del 16SrDNA) los aislados fueron agrupado en los siguientes géneros: Bacilos, Enterococos, Clostridium, Staphylococos, Pediococos, Lactobacilos y Paenibacilos. Las especies identificadas fueron: Enterococcus faecium (24,7%), Bacillus subtilis (23,4%), Staphylococcus epidermidis (14,3%), B. cereus (7,8%), Pediococcus acidilactici (6,5%) Bacillus pumilus (6,5%), Clostridium bifermentans (3,9%), B. licheniformis, and Enterococcus faecalis (2,6%). Las principales diferencias observadas entre las dos variedades de chouriço fueron la ausencia de especies de Pediococcus y la presencia de un elevado número de aislados identificados como Staphylococcus epidermidis en chouriço tipo Alentejano y la alta incidencia de especies de Bacillus en el chouriços tipo Ribatejano. Las diferencias encontradas entre los productos pueden deberse a las especias incluidas en la formulación en cada tipo de producto, el tipo de recubrimiento natural y de la calidad higiénica de la carne cruda. Palabras clave: Chorizo, envase en atmósferas, modificadas, vida de anaquel, bacteria, identificación" @default.
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• W2023619783 date "2006-12-01" @default.
• W2023619783 modified "2023-09-25" @default.
• W2023619783 title "SPOILAGE AND PATHOGENIC BACTERIA ISOLATED FROM TWO TYPES OF PORTUGUESE DRY SMOKED SAUSAGES AFTER SHELF-LIFE PERIOD IN MODIFIED ATMOSPHERE PACKAGE BACTERIAS DETERIORATIVASY PATÓGENAS AISLADAS DE DOS TIPOS DE CHORIZOS DESPUÉS DEL PERIODO DE VIDADEANAQUELENVASADAS ENATMÓSFERAS MODIFICADAS" @default.
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• W2023619783 doi "https://doi.org/10.1080/11358120609487688" @default.
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