Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/40667
metadata.artigo.dc.title: Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis
metadata.artigo.dc.creator: Dias, Francesca Silva
Ramos, Cíntia Lacerda
Schwan, Rosane Freitas
metadata.artigo.dc.subject: Microbial diversity
Lactobacillus sakei
Brochothrix thermosphacta
metadata.artigo.dc.publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
metadata.artigo.dc.date.issued: Sep-2013
metadata.artigo.dc.identifier.citation: DIAS, F. S.; RAMOS, C. L.; SCHWAN, R. F. Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis. Food Science and Technology, Campinas, v. 33, n. 3, p. 468-474, July/Sept. 2013. DOI: 10.1590/S0101-20612013005000079.
metadata.artigo.dc.description.abstract: To investigate microbial diversity and identify spoilage bacteria in fresh pork sausages during storage, twelve industrial pork sausages of different trademarks were stored at 4 ºC for 0, 14, 28 and 42 days, 80% relative humidity and packaged in sterile plastic bags. Microbiological analysis was performed. The pH and water activity (aw) were measured. The culture-independent method performed was the Polymerase Chain Reaction - Denaturing Gradient Gel Electrophoresis (PCR-DGGE). The culture-dependent method showed that the populations of mesophilic bacteria and Lactic Acid Bacteria (LAB) increased linearly over storage time. At the end of the storage time, the average population of microorganisms was detected, in general, at the level of 5 log cfu g–1. A significant (P < 0.005) increase was observed in pH and aw values at the end of the storage time. The PCR-DGGE allowed a rapid identification of dominant communities present in sausages. PCR-DGGE discriminated 15 species and seven genera of bacteria that frequently constitute the microbiota in sausage products. The most frequent spoilage bacteria identified in the sausages were Lactobacillus sakei and Brochothrix thermosphacta. The identification of dominant communities present in fresh pork sausages can help in the choice of the most effective preservation method for extending the product shelf-life.
metadata.artigo.dc.identifier.uri: http://repositorio.ufla.br/jspui/handle/1/40667
metadata.artigo.dc.language: en_US
Appears in Collections:DBI - Artigos publicados em periódicos

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