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Cited by 57Probiotics and Fermented FoodsMeat and Animal Product QualityFood Quality and Safety Studies

The DOI matches its Crossref record; 31 of the 31 references it cites were found in a registry or an index.

Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct

Blaiotta, Giuseppe, Murru, Nicoletta, Di Cerbo, Alessandro, Romano, Raffaele, Aponte, Maria·2018·Journal of the Science of Food and Agriculture
DOI 10.1002/jsfa.8717
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Abstract

BACKGROUND: Five probiotic lactobacilli were tested, alone or in combination with two commercial starters, to select the most suitable strain for a probiotic bovine salami production. Lactobacillus plantarum 299v was used with both starters, to make salami according to a traditional recipe. Salami obtained by using just the starters and by spontaneous fermentation, served as control. Microbial dynamics, as well as the main physico-chemical parameters, were monitored throughout ripening. The survival of probiotic 299v was confirmed by strains' tracking by means of RAPD-PCR coupled to a culture-independent approach PCR-DGGE-based. RESULTS: The results showed a remarkable viability of the probiotic strain even after 60 days of storage. Experimental salami exhibited the same level of sensory acceptance of control salami, were hygienically safe, and characterised by pH, weight loss and microbiological loads within the ranges conventionally advocated for optimal fermented sausages. CONCLUSION: Outcomes indicate the workable possibility of using second-quality beef cuts for probiotic salami production. © 2017 Society of Chemical Industry.

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Crossref · 10.1002/jsfa.8717

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Metadata

Authors
Blaiotta, G., Murru, N., Di Cerbo, A., Romano, R., & Aponte, M.
Affiliations
  • University of Naples Federico II (IT)
  • Dipartimento di Chirurgia Generale e Specialità Chirurgiche Università degli Studi di Modena e Reggio Emilia Modena Italy
Corresponding author
Aponte, Maria
ORCID
Venue
Journal of the Science of Food and Agriculture
Publisher
Wiley
Published
2017-11-13
Volume
98
Issue
6
Pages
2285-2294
ISSN
  • 0022-5142 (ISSN-L)
  • 1097-0010
DOI
10.1002/jsfa.8717
OpenAlex
W2763237972
Cited by
57
References
31
Citations by year
2026: 1 · 2025: 4 · 2024: 10 · 2023: 13 · 2022: 6 · 2021: 7 · 2020: 5 · 2019: 9 · 2018: 2
FWCI
4.92
Type
journal article
Language
en
Open access
closed
Licence
onlinelibrary.wiley.com/termsAndConditions#vor (vor)
Locations
  • Journal of the Science of Food and Agriculture (publishedVersion)
  • PubMed (publishedVersion)
  • Unicam Scientific Publications (University of Camerino) (submittedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
Keywords
Lactobacillus plantarum 299v, fermented sausage, starter cultures, probiotic viability, PCR-DGGE, sensory acceptability, microbiological safety
MeSH terms
Animals, Cattle, Fermentation, Food Microbiology, Humans, Meat Products, Taste, Probiotics, Lactiplantibacillus plantarum

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