Sea fennel (Crithmum maritimum L.) is a facultative halophyte herb characterised by the presence of several bioactive compounds, like polyphenols, carotenoids, essential ω-3 and ω-6 fatty acids and essential oils. This culinary plant is used to enrich salads or as side dish; actually, sea fennel is marketed as unfermented preserves in oil or in vinegar, or as sauces. In the current food context strongly characterized by the, rediscovery of traditional food, the present study was aimed at: (i) selecting lactic bacteria strains to be used in the formulation of multi-strain starters for sea fennel sprouts fermentation; (ii) producing laboratory scale prototypes of sea fennel-based fermented preserves. The results overall collected evidenced the suitability of the assayed lactic acid bacteria strains for the formulation of starter cultures destined for the production of microbiologically safe fermented preserves, with pH values < 4.6, that inhibits the germination of Clostridium botulinum spores. © 2020 Chiriotti Editori. All rights reserved.
Selection of starter cultures for manufacturing of new fermented preserves with sea fennel (Crithmum maritimum L.) [Selezione di starter per la produzione di nuove conserve fermentate a base di fifinocchio marino (Crithmum marititimum L.)] / Marcelli, V.; Maoloni, A.; Cardinali, F.; Milanovic, V.; Garofalo, C.; Osimani, A.; Clementi, F.; Aquilanti, L.. - In: INDUSTRIE ALIMENTARI. - ISSN 0019-901X. - STAMPA. - 59:614(2020), pp. 3-10.
Selection of starter cultures for manufacturing of new fermented preserves with sea fennel (Crithmum maritimum L.) [Selezione di starter per la produzione di nuove conserve fermentate a base di fifinocchio marino (Crithmum marititimum L.)]
Maoloni A.
Conceptualization
;Cardinali F.Investigation
;Milanovic V.Investigation
;Garofalo C.Investigation
;Osimani A.Writing – Review & Editing
;Clementi F.Writing – Original Draft Preparation
;Aquilanti L.Funding Acquisition
2020-01-01
Abstract
Sea fennel (Crithmum maritimum L.) is a facultative halophyte herb characterised by the presence of several bioactive compounds, like polyphenols, carotenoids, essential ω-3 and ω-6 fatty acids and essential oils. This culinary plant is used to enrich salads or as side dish; actually, sea fennel is marketed as unfermented preserves in oil or in vinegar, or as sauces. In the current food context strongly characterized by the, rediscovery of traditional food, the present study was aimed at: (i) selecting lactic bacteria strains to be used in the formulation of multi-strain starters for sea fennel sprouts fermentation; (ii) producing laboratory scale prototypes of sea fennel-based fermented preserves. The results overall collected evidenced the suitability of the assayed lactic acid bacteria strains for the formulation of starter cultures destined for the production of microbiologically safe fermented preserves, with pH values < 4.6, that inhibits the germination of Clostridium botulinum spores. © 2020 Chiriotti Editori. All rights reserved.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
