Evaluation of antimicrobial activity of processed spices used in sausage manufacturing (Abstract/Poster in convegno)

Type

• Prodotto della ricerca (Classe)
• Abstract/Poster in convegno (Classe)

Label

• Evaluation of antimicrobial activity of processed spices used in sausage manufacturing (Abstract/Poster in convegno) (literal)

Anno

• 2014-01-01T00:00:00+01:00 (literal)

Alternative label

• Federico Baruzzi, Silvia de Candia, Leonardo Caputo, Laura Quintieri (2014)
  Evaluation of antimicrobial activity of processed spices used in sausage manufacturing
  in III International Conference on Antimicrobial Research - ICAR 2014. Madrid 1-3 October 2014, Madrid, 1-3 October 2014
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Federico Baruzzi, Silvia de Candia, Leonardo Caputo, Laura Quintieri (literal)

Pagina inizio

• 109 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#titoloVolume

• III International Conference on Antimicrobial Research - ICAR 2014. Madrid 1-3 October 2014 (literal)

Note

• Poster (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• Institute of Sciences of Food Production, National Research Council (ISPA-CNR),Via Amendola 122/O, 70126, Bari (literal)

Titolo

• Evaluation of antimicrobial activity of processed spices used in sausage manufacturing (literal)

Abstract

• Nduja is a traditional Calabrian (Italy) sausage made from pork trimmings (underbelly, shoulder and head) and manufactured with high amounts of different spices (ca. 5%), mostly represented by the red hot chili pepper that confers its typical flavour and piquancy. In addition, spices are well known for their antimicrobial activity against several microorganisms; in fact, no yeast and mould growth was found on this sausage throughout ripening and storage. In this study, methanolic, ethanolic and aqueous extracts of processed sweet, hot chili pepper powder (SP and HCP), and three spice mixtures (SM1, SM2, SM3), used in industrial manufacturing of 'Nduja, were assayed for their antimicrobial activity against ten food-borne bacteria (Figura 1) by using agar disc diffusion assay. (literal)

Prodotto di

• Istituto di scienze delle produzioni alimentari (ISPA) (Istituto)
• Microbiologia e qualità delle produzioni alimentari (AG.P05.016.001) (Modulo)

Autore CNR

• LAURA QUINTIERI (Unità di personale interno)
• SILVIA DE CANDIA (Persona)
• FEDERICO BARUZZI (Unità di personale interno)
• LEONARDO CAPUTO (Persona)

Incoming links:

Prodotto

• Istituto di scienze delle produzioni alimentari (ISPA) (Istituto)
• Microbiologia e qualità delle produzioni alimentari (AG.P05.016.001) (Modulo)

Autore CNR di

• LEONARDO CAPUTO (Persona)
• FEDERICO BARUZZI (Unità di personale interno)
• LAURA QUINTIERI (Unità di personale interno)
• SILVIA DE CANDIA (Persona)