Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viabilidade de Staphylococcus xylosus isoladas de embutido...

by Ângela Maria Fiorentini, Maristela Cortez Sawitzki, Teresinha Marisa Bertol, Ernani S. Sant'Anna
Published 2009-03-01

Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter cultures Lactobacillus plantarum isolados d...

by Maristela Cortez Sawitzki, Ângela Maria Fiorentini, Teresinha Marisa Bertol, Ernani Sebastião Sant'Anna
Published 2009-06-01

Processamento hidrotérmico em escala industrial sobre parâmetros de qualidade em frações de aveia

by Vera Maria Klajn, Rosana Colussi, Ângela Maria Fiorentini, Moacir Cardoso Elias, Luiz Carlos Gutkoski
Published 2014-05-01

Influence of a native strain of Staphylococcus xylosus on the microbiological, physicochemical and sensorial characteristics on milano salami type

by Ângela Maria Fiorentini, Maristela Cortez Sawitzki, Teresinha Marisa Bertol, Anildo Cunha Júnior, Ernani Sebastião Sant'Anna
Published 2010-08-01

Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami Lactobacillus plantarum AJ2 isolado de s...

by Maristela Cortez Sawitzki, Ângela Maria Fiorentini, Anildo Cunha Junior, Teresinha Marisa Bertol, Ernani Sebastião Sant'Anna
Published 2008-09-01

The influence of different combinations of probiotic bacteria and fermentation temperatures on the microbiological and physicochemical characteristics of fermented lactic beverages...

by Ângela Maria Fiorentini, Cristiano Augusto Ballus, Marlon Leonardo de Oliveira, Márcio Ferraz Cunha, Vera Maria Klajn
Published 2011-09-01

Multivariate optimization of Staphylococcus xylosus AD1 biomass production using sugarcane molasses plus yeast extract and soybean meal

by Leidi Daiana Preichardt, Louise Haubert, Maristela Cortez Sawitzki, Teresinha Marisa Bertol, Raul Vicenzi, Adriana Dillenburg Meinhart, Wladimir Padilha da Silva, Ângela Maria Fiorentini
Published 2019-12-01

Sensory and physicochemical characteristics of salamis added with vegetable-based curing ingredients

by Vicky Lilge Kawski, Teresinha Marisa Bertol, Maria José Honorato dos Santos, Maristela Cortez Sawitzki, Angela Maria Fiorentini, Arlei Coldebella, Ingrid Beatriz Lermen Agnes

Phenotypic characterization and species-specific PCR of promising starter culture strains of Lactobacillus plantarum isolated from naturally fermented sausages Caracterização fenot...

by Maristela Cortez Sawitzki, Ângela Maria Fiorentini, Fábio Cristiano Angonesi Brod, Caroline Tagliari, Teresinha Marisa Bertol, Ana Carolina Maisonnave Arisi, Ernani Sebastião Sant'Anna
Published 2007-09-01

Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausage

by Ângela Maria Fiorentini, Maristela Cortez Sawitzki, Teresinha Marisa Bertol, Fábio Cristiano Angonesi Brod, Márcia Regina Pelisser, Ana Carolina Maisonnave Arisi, Ernani Sebastião Sant'Anna
Published 2009-06-01

Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times

by Teresinha Marisa Bertol, Angela Maria Fiorentini, Maria José Honorato dos Santos, Maristela Cortez Sawitzki, Vicky Lilge Kawski, Ingrid Beatriz Lermen Agnes, Camila Dalla Costa, Arlei Coldebella, Letícia dos Santos Lopes
Published 2012-12-01

Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times Extrato de alecrim e produtos derivados do aipo...

by Teresinha Marisa Bertol, Angela Maria Fiorentini, Maria José Honorato dos Santos, Maristela Cortez Sawitzki, Vicky Lilge Kawski, Ingrid Beatriz Lermen Agnes, Camila Dalla Costa, Arlei Coldebella, Letícia dos Santos Lopes
Published 2012-12-01