Starter culture for processing processed meat products comprising lactobacillus sakei and staphylococcus equorum (Machine-translation by Google Translate, not legally binding)
CARBALLO GARCIA, FRANCISCO JAVIER,FRANCO MATILLA, MARÍA INMACULADA,FONSECA BALVIS, SONIA
申请号：
ES201301088
公开号：
ES2536219A1
申请日:
2013.11.20
申请国别(地区):
ES
年份:
2015
代理人:
摘要：
The invention describes a bacterial starter culture formed by two autochthonous strains for the elaboration of raw-cured sausages, applicable to the industrial-level elaboration of chorizo in general and of galician sausage in particular. This starter culture comprises viable cells of the strain lactobacillus sakei cect 8335 and the strain of staphylococcus equorum cect 8337, isolated from the galician chorizo. Both bacterial species show ability to implant in the sausage and to dominate over the contaminating flora present. (Machine-translation by Google Translate, not legally binding)La invención describe un cultivo iniciador bacteriano formado por dos cepas autóctonas para la elaboración de embutidos crudo-curados, aplicable a la elaboración a nivel industrial de chorizo en general y de chorizo gallego en particular. Este cultivo iniciador comprende células viables de la cepa Lactobacillus sakei CECT 8335 y la cepa de Staphylococcus equorum CECT 8337, aisladas del chorizo gallego. Ambas especies bacterianas muestran habilidad para implantarse en el embutido y para dominar sobre la flora contaminante presente.
