Caracterização material e microbiológica de espécimes fotográficos

Neste trabalho foram estudadas quatro espécies fotográficas, dois ambrótipos do séc. XIX e dois negativos de gelatina do séc. XX. Estas espécies são suscetiveis a degradações, físicas, químicas e microbiológicas. Técnicas de análise não destrutivas como, a fotografia, a microscopia ótica, a microscopia eletrónica de varrimento e espetroscopia de raios-X por dispersão em energias, a micro-espetroscopia de infravermelho em modo de reflexão total atenuada, a micro-espetroscopia de Raman e a micro-difração de raios-X foram utilizadas na caracterização material. A colonização microbiológica das amostras foi estudada através do isolamento e caracterização dos microrganismos contaminantes. Foram ainda realizados estudos de determinação de atividade celulolítica para os isolados fúngicos provenientes dos ambrótipos bem como ensaios de simulação, nos quais se utilizaram estes isolados para induzir contaminação em ambrótipos contemporâneos e assim avaliar o seu potencial biodeteriogénico. Foi ainda avaliado o potencial biodeteriogénico de isolados bacterianos em negativos de gelatina contemporâneos; Abstract: Material and microbiological characterization of photographic specimens This work presents a scientific study of four photographic specimens, two ambrotypes and two gelatin-silver negative plates from 19th and 20th century, respectively. These specimens are susceptible to physical, chemical and microbiological degradations. A non-destructive approach was used based on techniques such as technical photography, optical microscopy, scanning electron microscopy, infrared micro-spectroscopy, micro-Raman spectroscopy and X-rays micro-diffraction. Microbiological colonization of the samples was studied by isolation and characterization of the contaminating microorganisms. Studies to evaluate cellulolytic activity of fungal isolates from the ambrotypes were carried out and also simulation assays in which were used these isolated to induce contamination in contemporary ambrotypes were done to evaluate their biodeteriogenic potential. It was also studied the biodeteriogenic potential of the bacterial isolates from gelatin-silver negative plates which were subsequently inoculated in contemporary gelatin-silver negatives.

Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages

The manufacture of dry fermented sausages is an important part of the meat industry in Southern Europeancountries. These products are usually produced in small shops from a mixture of pork, fat, salt, and condiments andare stuffed into natural casings. Meat sausages are slowly cured through spontaneous fermentation by autochthonousmicrobiota present in the raw materials or introduced during manufacturing. The aim of this work was to evaluate thetechnological and safety features of coagulase-negative staphylococci (CNS) isolated from Portuguese dry fermented meatsausages in order to select autochthonous starters. Isolates (n = 104) obtained from 2 small manufacturers were identifiedas Staphylococcus xylosus, Staphylococcus equorum, Staphylococcus saprophyticus,andStaphylococcus carnosus. Genomically diverseisolates (n = 82) were selected for further analysis to determine the ability to produce enzymes (for example, nitrate-reductases, proteases, lipases) and antibiotic susceptibility. Autochthonous CNS producing a wide range of enzymes andshowing low antibioresistance were selected as potential starters for future use in the production of dry fermented meatsausages.

Quality improvement of traditional dry fermented sausages based on innovative technological strategies

Dry fermented sausages are highly appreciated food specialties, mainly in Portugal and other southern European countries. Therefore, all research efforts aiming at improving the food quality and safety of traditional dry sausages are of interest, since they are likely to result in products with higher added value and quality standards most suited to the requirements and concerns of the modern consumers. Among those efforts, it may be highlighted the studies involving innovative processing parameters and technologies to overcome practical problems gathered in the meat industry, which are mostly associated with food quality and safety. Additionally, characterization of traditional dry sausages and rationalization of their processing are essential for further achievement of any official certification. Thus, this article attempts to point out some research lines of highest interest in meat science (and particularly to the broad variety of regional dry fermented sausages), towards to the valorisation of technological, nutritional and commercial features. In addition, it is here emphasized the importance for the continuous improvement of the quality and safety of meat products as a way to respond to the current concerns regarding its consumption and the general advices in reducing its daily intake.

Effect of autochthonous starter cultures in the production of "Paio", a traditional Portuguese dry- cured sausage

Traditional dry-cured sausages are highly appreciated in Mediterranean countries. The aim of the present study was to evaluate the effect of different starter cultures in the sausages Alentejano pig meat was used to prepare drycured sausages in a local factory. Staphylococcus xylosus, Lactobacillus sakei and a yeast strain were inoculated at a concentration of 106 cfu/g meat batter both in separate and in mixed culture. Three independent batches with two replicates per treatment were produced. Samples were collected throughout the ripening process. pH and aw were determined according to the ISO standards. Microbiological counts of total mesophiles, total psycrotrophs, anaerobes, coagulase-negative staphylococci (CNS), lactic acid bacteria (LAB), enterobacteria, yeasts and moulds and Listeria monocytogenes were done according to the respective ISO standards, as well as detection of Salmonella spp. Biogenic amines quantification was performed by HPLC as described by Roseiro et al. (1). The treatment with L. sakei alone was the most effective in reducing the contamination level both with Salmonella spp. and L. monocytogenes, however this effect seems to be lost in the mixed cultures. The presence of the yeast strain seems to increase the levels of phenylethylamine and histamine. The contents in cadaverine, putrescine and tyramine were generally lower in the inoculated sausages. Regarding tyramine, the treatments with L. sakei showed significantly lower values. No significant differences between treatments were observed for both spermine and spermidine.