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http://hdl.handle.net/10662/19842
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DC Field | Value | Language |
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dc.contributor.author | Ruiz-Moyano Seco de Herrera, Santiago | - |
dc.contributor.author | Martín González, Alberto | - |
dc.contributor.author | Benito Bernáldez, María José | - |
dc.contributor.author | Aranda Medina, Emilio | - |
dc.contributor.author | Casquete Palencia, Rocío | - |
dc.contributor.author | Córdoba Ramos, María Guía | - |
dc.date.accessioned | 2024-02-04T12:42:43Z | - |
dc.date.available | 2024-02-04T12:42:43Z | - |
dc.date.issued | 2009 | - |
dc.identifier.issn | 0022-1147 | - |
dc.identifier.uri | http://hdl.handle.net/10662/19842 | - |
dc.description.abstract | The purpose of this study was to investigate enterococci for potential probiotic use in Iberian dry-fermented sausages. A total of 15 strains isolated from Iberian dry-fermented sausages, human feces, and pigfeces were evaluated for their safety and functional characteristics including biogenic amine (BA) production, an-tibiotic susceptibility, hemolysis, virulence determinants, cell adhesion, and antimicrobial activity against food-borne pathogens. The strainEnterococcus faeciumSE906 was able to establish itself on the intestinal epithelium,inhibiting such pathogenic bacteria asListeria monocytogenes in vitro. This strain was also considered safe to beused for its low aminogenic potential, and its antibiotic resistance pattern and virulence determinants, being iden-tified as a potential probiotic meat starter culture suitable for manufacture of dry-fermented Iberian sausages | es_ES |
dc.format.extent | 7 p. | es_ES |
dc.format.mimetype | application/pdf | en_US |
dc.language.iso | eng | es_ES |
dc.subject | Enterococcus faeciumSE906 | es_ES |
dc.subject | Enterococcus faeciumSE906 | es_ES |
dc.subject | Probióticos | es_ES |
dc.subject | Probiotics | es_ES |
dc.subject | Embutidos Ibéricos crudos curados | es_ES |
dc.subject | Iberian Dry-fermented sausages | es_ES |
dc.title | Safety and functional aspects of preselected enterococci for probiotic use in Iberian dry-fermented sausages | es_ES |
dc.type | article | es_ES |
dc.description.version | peerReviewed | es_ES |
europeana.type | TEXT | en_US |
dc.rights.accessRights | closedAccess | es_ES |
dc.subject.unesco | 3309 Tecnología de Los Alimentos | es_ES |
europeana.dataProvider | Universidad de Extremadura. España | es |
dc.identifier.bibliographicCitation | Ruiz-Moyano S, Martín A, Benito MJ, Aranda E, Casquete R, Córdoba Mde G. Safety and functional aspects of preselected enterococci for probiotic use in Iberian dry-fermented sausages. J Food Sci. 2009 Sep;74(7):M398-404. doi: 10.1111/j.1750-3841.2009.01290.x. PMID: 19895487. | es_ES |
dc.type.version | publishedVersion | es_ES |
dc.contributor.affiliation | Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos | es_ES |
dc.relation.publisherversion | https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/j.1750-3841.2009.01290.x | es_ES |
dc.identifier.doi | 10.1111/j.1750-3841.2009.01290.x. | - |
dc.identifier.publicationtitle | Journal of Food Science | es_ES |
dc.identifier.publicationissue | 74 | es_ES |
dc.identifier.publicationfirstpage | M398 | es_ES |
dc.identifier.publicationlastpage | M404 | es_ES |
dc.identifier.publicationvolume | 7 | es_ES |
dc.identifier.e-issn | 1750-3841 | - |
dc.identifier.orcid | 0000-0002-3653-0762 | es_ES |
Appears in Collections: | DPAAL - Artículos |
Files in This Item:
File | Description | Size | Format | |
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j_1750-384_2009_01290x.pdf ???org.dspace.app.webui.jsptag.ItemTag.accessRestricted??? | 215,6 kB | Adobe PDF | View/Open Request a copy |
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