title: Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products.
abstract: Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viability of Staphylococcus xylosus strains AD1 and U5 isolated from natural fermented sausages was investigated as starter cultures in fermented sausages produced in the South Region of Brazil. The study demonstrated that the Staphylococcus xylosus strains AD1 and U5 showed significant growth during fermentation, stability over freeze-dried process, negative reaction for staphylococcal enterotoxins and viability for using as a single-strain culture or associated with lactic acid bacteria for production of fermented sausages.
authors.affiliation: Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Federal de Santa Catarina , Florianópolis, SC , Brasil ; Universidade Regional, Departamento de Biologia e Química , Santa Rosa, RS , Brasil.
authors.forename: Angela Maria
authors.initials: AM
authors.lastname: Fiorentini
authors.forename: Maristela Cortez
authors.initials: MC
authors.lastname: Sawitzki
authors.forename: Teresinha Marisa
authors.initials: TM
authors.lastname: Bertol
authors.forename: Ernani S
authors.initials: ES
authors.lastname: Sant'anna
keywords: Staphylococcus xylosus; sausages; starter cultures
references.citation: J Food Prot. 1991 May;54(5):349-353
references.pmid: 31051562
references.citation: Int J Food Microbiol. 2000 Oct 1;61(1):1-10
references.pmid: 11028954
references.citation: Meat Sci. 2004 May;67(1):149-58
references.pmid: 22061128
references.citation: Meat Sci. 2003 Oct;65(2):859-67
references.pmid: 22063449
references.citation: Int J Food Microbiol. 2006 Mar 15;107(2):148-58
references.pmid: 16297478
references.citation: Appl Environ Microbiol. 1991 Jun;57(6):1683-8
references.pmid: 1908209
references.citation: Meat Sci. 2005 Feb;69(2):307-17
references.pmid: 22062823
references.citation: Meat Sci. 2000 Oct;56(2):105-15
references.pmid: 22061897
references.citation: J Appl Microbiol. 2004;97(2):271-84
references.pmid: 15239693
references.citation: Appl Environ Microbiol. 1996 Jun;62(6):1897-902
references.pmid: 8787389
references.citation: J Clin Microbiol. 1986 Jan;23(1):43-5
references.pmid: 3700606
references.citation: Meat Sci. 2006 Aug;73(4):559-64
references.pmid: 22062552
references.citation: Meat Sci. 2001 May;58(1):59-64
references.pmid: 22061920
references.citation: Appl Environ Microbiol. 1990 May;56(5):1323-6
references.pmid: 2339886
references.citation: Meat Sci. 2007 Oct;77(2):204-12
references.pmid: 22061592
references.citation: Food Microbiol. 2007 May;24(3):260-70
references.pmid: 17188204
references.citation: Int J Food Microbiol. 2000 Mar 25;54(3):189-95
references.pmid: 10777069
references.citation: J Food Prot. 2000 Apr;63(4):479-88
references.pmid: 10772213
references.citation: J Appl Microbiol. 2003;95(5):974-81
references.pmid: 14633025