https://www.socictopen.socict.org/files/original/1c73105c4ae9f9b2174a439e5f64ad36.pdf 400a606c4157687dfbb7b5e0f0c607f3 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Agricultura sostenible Description An account of the resource Dominio científico: Agricultura sostenible Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages Creator An entity primarily responsible for making the resource Miriam T. Nediani, Luis García, Lucila Saavedra, Sandra Martínez, Soledad López Alzogaray, Silvina Fadda Description An account of the resource Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. In the present study, spontaneously fermented goat meat sausages were created and analyzed using a physicochemical and microbiological approach. Thereafter 170 lactic acid bacteria (LAB) strains were isolated and preliminary characterized by phenotypic assays. The hygienic and technological properties, and growth and fermentative potential of isolates using a goat-meat-based culture medium were evaluated. All strains proved to have bioprotective features due to their acidogenic metabolism. Almost all grew optimally in meat environments. LAB isolates presented proteolytic activity against meat proteins and enriched amino acid contents of the goat-meat-based model. The most efficient strains were four different Lactobacillus sakei isolates, as identified by genotyping and RAPD analysis. L. sakei strains are proposed as optimal candidates to improve the production of fermented goat meat sausages, creating a new added-value fermented product. Date A point or period of time associated with an event in the lifecycle of the resource 2017 Subject The topic of the resource Food quality, fermented sausages, food safety, goat meat, lactic acid bacteria, meat fermentation, starter cultures Identifier An unambiguous reference to the resource within a given context 10.3390/microorganisms5020026 Source A related resource from which the described resource is derived Microorganisms Publisher An entity responsible for making the resource available MDPI AG Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Biology (General) Relation A related resource <a href="http://www.mdpi.com/2076-2607/5/2/26" target="_blank" rel="noreferrer noopener">http://www.mdpi.com/2076-2607/5/2/26</a>