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Bioprotetores microorganisms in salami with low salt content and its effect on the overall quality and sensory

Grant number: 12/07113-2
Support type:Regular Research Grants
Duration: October 01, 2012 - September 30, 2014
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal researcher:Carmen Josefina Contreras Castillo
Grantee:Carmen Josefina Contreras Castillo
Home Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
Assoc. researchers: Jair Sebastiao da Silva Pinto


Pork meat has unique sensory characteristics and is a rich protein source, vitamins and minerals. Is the most consumed meat around the world, but in Brazil most of pork meat produced is used for sausages manufacture and one most embed consumed is the salami. This product is made with ground meat, fat, nitrate and / or nitrite, sugar, spices and salt, and embed then goes to a fermentation process and then drying. The fermented product (salami) shows good conservation and a long shelf life, due to pathogenic bacteria inhibition in the product, but its production results in a product with high sodium concentration. In salamis case, there are difficulties to be faced, because the sodium chloride promotes microbiological stability of fermented products, and contribute to flavor formation. This project will check the possibility of using starter cultures of microorganisms isolated from selected regional meat products in South America, so check if in salami with low amount of sodium chloride, which also produces lactic acid and are also capable of producing peptides that have an impact on hygienic and sensory quality during fermentation, maturation and storage. It also will be observed in vitro activity of Lactobacillus curvatus CRL 705 strains(BL) and bacteriogênics and catalase positive / negative coagulase cocci (CGC) and its subsequent application in fermented sausages like salami, to assess its functional efficiency and essencial technology for the development of new starter cultures. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
DE ALMEIDA, MARCIO AURELIO; SALDANA, ERICK; DA SILVA PINTO, JAIR SEBASTIAN; PALACIOS, JORGE; CONTRERAS-CASTILLO, CARMEN J.; ANGEL SENTANDREU, MIGUEL; GRACIELA FADDA, SILVINA. A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures. Food Research International, v. 109, p. 368-379, . (12/07113-2)
DE ALMEIDA, MARCIO AURELIO; MONTES VILLANUEVA, NILDA DORIS; SALDANA, ERICK; DA SILVA PINTO, JAIR SEBASTIAO; CONTRERAS-CASTILLO, CARMEN J.. Are sensory attributes and acceptance influenced by nutritional and health claims of low-sodium salami? Preliminary study with Brazilian consumers. SCIENTIA AGROPECUARIA, v. 8, n. 4, p. 389-399, . (12/07113-2)
DE ALMEIDA, MARCIO AURELIO; MONTES VILLANUEVA, NILDA DORIS; DA SILVA PINTO, JAIR SEBASTIAO; SALDANA, ERICK; CONTRERAS-CASTILLO, CARMEN J.. Sensory and physicochemical characteristics of low sodium salami. Scientia Agricola, v. 73, n. 4, p. 347-355, . (12/07113-2)

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