Effects of Eubacterium coprostanoligenes and Lactobacillus on pH, Lipid Content, and Cholesterol of Fermented Pork and Mutton Sausage-Type Mixes
Madden, U.A. ; Osweiler, G.D. ; Knipe, L. ; Beran, G.W. ; Beitz, D.C.
Oxford, UK : Blackwell Publishing Ltd
Published 1999
Oxford, UK : Blackwell Publishing Ltd
Published 1999
| ISSN: |
1750-3841
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|---|---|
| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
|
| Topics: |
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
|
| Notes: |
Pork and mutton sausage-type mixes produced using Eubacterium coprostanoligenes with or without Lactobacillus as starter culture showed changes in pH, cholesterol and lipid content. Viability of E. coprostanoligenes was assessed by culturing samples from each treatment and analyzing for coprostanol, a cholesterol metabolite. The pH and/or cholesterol decreased (P 〈 0.05) in the sausage-type mixes inoculated with E. coprostanoligenes or Lactobacillus or their combinations. Variability in lipid content was observed among and within treatments. Very low (6.2 μg/g dry matter) concentrations of coprostanol were produced in sausage-mixes and cultures except when inoculated with 2.0 g of E. coprostanoligenes (from 8.2 to 130.6 μg/g dry matter).
|
| Type of Medium: |
Electronic Resource
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| URL: |
| _version_ | 1798290360838914050 |
|---|---|
| autor | Madden, U.A. Osweiler, G.D. Knipe, L. Beran, G.W. Beitz, D.C. |
| autorsonst | Beran, G.W. Beitz, D.C. |
| book_url | http://dx.doi.org/10.1111/j.1365-2621.1999.tb15937.x |
| datenlieferant | nat_lic_papers |
| hauptsatz | hsatz_simple |
| identnr | NLZ243223595 |
| insertion_date | 2012-04-27 |
| issn | 1750-3841 |
| journal_name | Journal of food science |
| materialart | 1 |
| notes | Pork and mutton sausage-type mixes produced using Eubacterium coprostanoligenes with or without Lactobacillus as starter culture showed changes in pH, cholesterol and lipid content. Viability of E. coprostanoligenes was assessed by culturing samples from each treatment and analyzing for coprostanol, a cholesterol metabolite. The pH and/or cholesterol decreased (P 〈 0.05) in the sausage-type mixes inoculated with E. coprostanoligenes or Lactobacillus or their combinations. Variability in lipid content was observed among and within treatments. Very low (6.2 μg/g dry matter) concentrations of coprostanol were produced in sausage-mixes and cultures except when inoculated with 2.0 g of E. coprostanoligenes (from 8.2 to 130.6 μg/g dry matter). |
| package_name | Blackwell Publishing |
| publikationsjahr_anzeige | 1999 |
| publikationsjahr_facette | 1999 |
| publikationsjahr_intervall | 8004:1995-1999 |
| publikationsjahr_sort | 1999 |
| publikationsort | Oxford, UK |
| publisher | Blackwell Publishing Ltd |
| reference | 64 (1999), S. 0 |
| search_space | articles |
| shingle_author_1 | Madden, U.A. Osweiler, G.D. Knipe, L. Beran, G.W. Beitz, D.C. |
| shingle_author_2 | Madden, U.A. Osweiler, G.D. Knipe, L. Beran, G.W. Beitz, D.C. |
| shingle_author_3 | Madden, U.A. Osweiler, G.D. Knipe, L. Beran, G.W. Beitz, D.C. |
| shingle_author_4 | Madden, U.A. Osweiler, G.D. Knipe, L. Beran, G.W. Beitz, D.C. |
| shingle_catch_all_1 | Madden, U.A. Osweiler, G.D. Knipe, L. Beran, G.W. Beitz, D.C. Effects of Eubacterium coprostanoligenes and Lactobacillus on pH, Lipid Content, and Cholesterol of Fermented Pork and Mutton Sausage-Type Mixes Blackwell Publishing Ltd Pork and mutton sausage-type mixes produced using Eubacterium coprostanoligenes with or without Lactobacillus as starter culture showed changes in pH, cholesterol and lipid content. Viability of E. coprostanoligenes was assessed by culturing samples from each treatment and analyzing for coprostanol, a cholesterol metabolite. The pH and/or cholesterol decreased (P 〈 0.05) in the sausage-type mixes inoculated with E. coprostanoligenes or Lactobacillus or their combinations. Variability in lipid content was observed among and within treatments. Very low (6.2 μg/g dry matter) concentrations of coprostanol were produced in sausage-mixes and cultures except when inoculated with 2.0 g of E. coprostanoligenes (from 8.2 to 130.6 μg/g dry matter). 1750-3841 17503841 |
| shingle_catch_all_2 | Madden, U.A. Osweiler, G.D. Knipe, L. Beran, G.W. Beitz, D.C. Effects of Eubacterium coprostanoligenes and Lactobacillus on pH, Lipid Content, and Cholesterol of Fermented Pork and Mutton Sausage-Type Mixes Blackwell Publishing Ltd Pork and mutton sausage-type mixes produced using Eubacterium coprostanoligenes with or without Lactobacillus as starter culture showed changes in pH, cholesterol and lipid content. Viability of E. coprostanoligenes was assessed by culturing samples from each treatment and analyzing for coprostanol, a cholesterol metabolite. The pH and/or cholesterol decreased (P 〈 0.05) in the sausage-type mixes inoculated with E. coprostanoligenes or Lactobacillus or their combinations. Variability in lipid content was observed among and within treatments. Very low (6.2 μg/g dry matter) concentrations of coprostanol were produced in sausage-mixes and cultures except when inoculated with 2.0 g of E. coprostanoligenes (from 8.2 to 130.6 μg/g dry matter). 1750-3841 17503841 |
| shingle_catch_all_3 | Madden, U.A. Osweiler, G.D. Knipe, L. Beran, G.W. Beitz, D.C. Effects of Eubacterium coprostanoligenes and Lactobacillus on pH, Lipid Content, and Cholesterol of Fermented Pork and Mutton Sausage-Type Mixes Blackwell Publishing Ltd Pork and mutton sausage-type mixes produced using Eubacterium coprostanoligenes with or without Lactobacillus as starter culture showed changes in pH, cholesterol and lipid content. Viability of E. coprostanoligenes was assessed by culturing samples from each treatment and analyzing for coprostanol, a cholesterol metabolite. The pH and/or cholesterol decreased (P 〈 0.05) in the sausage-type mixes inoculated with E. coprostanoligenes or Lactobacillus or their combinations. Variability in lipid content was observed among and within treatments. Very low (6.2 μg/g dry matter) concentrations of coprostanol were produced in sausage-mixes and cultures except when inoculated with 2.0 g of E. coprostanoligenes (from 8.2 to 130.6 μg/g dry matter). 1750-3841 17503841 |
| shingle_catch_all_4 | Madden, U.A. Osweiler, G.D. Knipe, L. Beran, G.W. Beitz, D.C. Effects of Eubacterium coprostanoligenes and Lactobacillus on pH, Lipid Content, and Cholesterol of Fermented Pork and Mutton Sausage-Type Mixes Blackwell Publishing Ltd Pork and mutton sausage-type mixes produced using Eubacterium coprostanoligenes with or without Lactobacillus as starter culture showed changes in pH, cholesterol and lipid content. Viability of E. coprostanoligenes was assessed by culturing samples from each treatment and analyzing for coprostanol, a cholesterol metabolite. The pH and/or cholesterol decreased (P 〈 0.05) in the sausage-type mixes inoculated with E. coprostanoligenes or Lactobacillus or their combinations. Variability in lipid content was observed among and within treatments. Very low (6.2 μg/g dry matter) concentrations of coprostanol were produced in sausage-mixes and cultures except when inoculated with 2.0 g of E. coprostanoligenes (from 8.2 to 130.6 μg/g dry matter). 1750-3841 17503841 |
| shingle_title_1 | Effects of Eubacterium coprostanoligenes and Lactobacillus on pH, Lipid Content, and Cholesterol of Fermented Pork and Mutton Sausage-Type Mixes |
| shingle_title_2 | Effects of Eubacterium coprostanoligenes and Lactobacillus on pH, Lipid Content, and Cholesterol of Fermented Pork and Mutton Sausage-Type Mixes |
| shingle_title_3 | Effects of Eubacterium coprostanoligenes and Lactobacillus on pH, Lipid Content, and Cholesterol of Fermented Pork and Mutton Sausage-Type Mixes |
| shingle_title_4 | Effects of Eubacterium coprostanoligenes and Lactobacillus on pH, Lipid Content, and Cholesterol of Fermented Pork and Mutton Sausage-Type Mixes |
| sigel_instance_filter | dkfz geomar wilbert ipn albert |
| source_archive | Blackwell Publishing Journal Backfiles 1879-2005 |
| timestamp | 2024-05-06T08:15:30.095Z |
| titel | Effects of Eubacterium coprostanoligenes and Lactobacillus on pH, Lipid Content, and Cholesterol of Fermented Pork and Mutton Sausage-Type Mixes |
| titel_suche | Effects of Eubacterium coprostanoligenes and Lactobacillus on pH, Lipid Content, and Cholesterol of Fermented Pork and Mutton Sausage-Type Mixes |
| topic | ZA-ZE ZM |
| uid | nat_lic_papers_NLZ243223595 |