Influence of autochthonous starter cultures on microbial dynamics and chemical-physical features of traditional fermented sausages of Basilicata region

2010 ◽  
Vol 27 (1) ◽  
pp. 137-146 ◽  
Author(s):  
M. G. Bonomo ◽  
A. Ricciardi ◽  
G. Salzano
Keyword(s):  
Starter Cultures ◽  
Microbial Dynamics ◽  
Basilicata Region ◽  
Fermented Sausages ◽  
Physical Features

Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites

2018 ◽  
Vol 278 ◽  
pp. 61-72 ◽  
Author(s):  
Federica Cardinali ◽  
Vesna Milanović ◽  
Andrea Osimani ◽  
Lucia Aquilanti ◽  
Manuela Taccari ◽  
...  
Keyword(s):  
Starter Cultures ◽  
Microbial Dynamics ◽  
Fermented Sausages

scholarly journals Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2691
Author(s):  
Federica Barbieri ◽  
Giulia Tabanelli ◽  
Chiara Montanari ◽  
Nicolò Dall’Osso ◽  
Vida Šimat ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Mediterranean Area ◽  
Starter Cultures ◽  
Metagenomic Analysis ◽  
Microbial Composition ◽  
Fermented Sausages ◽  
Culture Independent ◽  
Bacterial Genetic ◽  
Bacterial Biodiversity ◽  
Physical Features

The wide array of spontaneously fermented sausages of the Mediterranean area can represent a reservoir of microbial biodiversity and can be an important source of new technological and functional strains able to preserve product properties, counteracting the impoverishment of their organoleptic typical features due to the introduction of commercial starter cultures. We analysed 15 artisanal salamis from Italy, Spain, Croatia and Slovenia to evaluate the microbiota composition, through culture-dependent and culture-independent techniques (i.e., metagenomic analysis), chemical–physical features, biogenic amines and aroma profile. The final pH varied according to origin and procedures (e.g., higher pH in Italian samples due to long ripening and mold growth). Lactic acid bacteria (LAB) and coagulase-negative cocci (CNC) were the dominant population, with highest LAB counts in Croatian and Italian samples. Metagenomic analysis showed high variability in qualitative and quantitative microbial composition: among LAB, Latilactobacillus sakei was the dominant species, but Companilactobacillus spp. was present in high amounts (45–55% of the total ASVs) in some Spanish sausages. Among staphylococci, S. epidermidis, S. equorum, S. saprophyticus, S. succinus and S. xylosus were detected. As far as biogenic amines, tyramine was always present, while histamine was found only in two Spanish samples. These results can valorize the bacterial genetic heritage present in Mediterranean products, to find new candidates of autochthonous starter cultures or bioprotective agents.

Effect of lipolytic starter cultures on ripening and quality of Turkish type fermented sausages (sucuk)

2011 ◽  
Vol 22 ◽  
pp. S97
Author(s):  
Enver Baris Bingol ◽  
Funda Yilmaz ◽  
Hasret Yardibi ◽  
Osman Yesil ◽  
Gulay Merve Oz ◽  
...  
Keyword(s):  
Starter Cultures ◽  
Fermented Sausages

scholarly journals Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry

Animals ◽  
2019 ◽  
Vol 9 (2) ◽  
pp. 55 ◽  
Author(s):  
Martin Škrlep ◽  
Marjeta Čandek-Potokar ◽  
Nina Batorek-Lukač ◽  
Urška Tomažin ◽  
Mónica Flores
Keyword(s):  
Fatty Acids ◽  
Thiobarbituric Acid ◽  
Starter Cultures ◽  
Raw Material ◽  
Thiobarbituric Acid Reactive Substances ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Amino Acid Degradation ◽  
Sensory Analyses ◽  
Husbandry System

Dry-fermented sausages were produced in a traditional way, without addition of nitrites and starter cultures, from meat of an autochthonous breed (Krškopolje pig) raised either in a conventional indoor or organic husbandry system. Physicochemical and sensory analyses were performed at the end of processing to characterize their quality. Dry-fermented sausages from organic pork retained more moisture, which resulted in higher water activity and softer texture (instrumental and sensory). They were more oxidized (higher thiobarbituric acid reactive substances (TBARS)), in agreement with more unsaturated fatty acid profile, a higher score for rancid taste, and a higher relative abundance of volatiles from lipid β-oxidation. Overall, dry-fermented sausages from organic pork had lower levels of volatile compounds, particularly, those originating from spices (despite the same quantity added) and lower levels of amino-acid degradation. Sensory analysis showed that dry-fermented sausages from organic pork had less intensive and vivid color, tasted more bitter and sour, and had more off-tastes. The observed differences could be related to initial differences in raw material (differences in meat pH and level of polyunsaturated fatty acids) affecting the process of fermentation.

scholarly journals Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1286 ◽  
Author(s):  
Annalisa Serio ◽  
Jessica Laika ◽  
Francesca Maggio ◽  
Giampiero Sacchetti ◽  
Flavio D’Alessandro ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Low Temperatures ◽  
Free Amino ◽  
Microbial Dynamics ◽  
Butanoic Acid ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Fermented Sausages ◽  
Total Free Amino Acids ◽  
Over Time

The effect of two kinds of casings on the production and characteristics of a dry fermented sausage was investigated. In detail, an Italian product, naturally fermented at low temperatures and normally wrapped in beef casing instead of the most diffused hog one, was selected. Two different productions (one traditionally in beef casing (MCB) and another in hog casing (MCH)) were investigated over time to determine the differences particularly regarding proteolytic changes during fermentation and ripening. First of all, the product in hog casing required a longer ripening time, up to 120 days, instead of 45–50 days, because of the lower drying rate, while the microbial dynamics were not significantly modified. Conversely, the proteolysis showed a different evolution, being more pronounced, together with the biogenic amines content up to 341 mg/Kg instead of 265 mg/Kg for the traditional products. The latter products were instead characterized by higher quantities of total free amino acids, 3-methyl butanoic acid, 3-Methyl-1-butanal, and 2-Methylpropanal, enriching the final taste and aroma. The traditional product MCB also showed lower hardness and chewiness than MCH. The results highlight how the choice of casing has a relevant impact on the development of the final characteristics of fermented sausages.

Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures

Meat Science ◽  
2007 ◽  
Vol 76 (2) ◽  
pp. 295-307 ◽  
Author(s):  
Annalisa Casaburi ◽  
M-Conception Aristoy ◽  
Silvana Cavella ◽  
Rossella Di Monaco ◽  
Danilo Ercolini ◽  
...  
Keyword(s):  
Southern Italy ◽  
Starter Cultures ◽  
Sensory Characteristics ◽  
Fermented Sausages

scholarly journals Microbial Ecology of the Soppressata of Vallo di Diano, a Traditional Dry Fermented Sausage from Southern Italy, and In Vitro and In Situ Selection of Autochthonous Starter Cultures

2007 ◽  
Vol 73 (17) ◽  
pp. 5453-5463 ◽  
Author(s):  
Francesco Villani ◽  
Annalisa Casaburi ◽  
Carmela Pennacchia ◽  
Luisa Filosa ◽  
Federica Russo ◽  
...  
Keyword(s):  
Microbial Ecology ◽  
Southern Italy ◽  
Debaryomyces Hansenii ◽  
Starter Cultures ◽  
Rrna Gene ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Fermented Sausages

ABSTRACT The microbial ecology of “soppressata of Vallo di Diano,” a traditional dry fermented sausage from southern Italy, was studied by using both culture-dependent and culture-independent approaches. The ripened fermented sausages were characterized by high microbial loads of both staphylococci and lactobacilli. Using PCR-denaturing gradient gel electrophoresis (PCR-DGGE) targeting the variable V3 and V1 regions of the 16S rRNA gene and direct DNA sequencing, it was possible to identify Staphylococcus xylosus, S. succinus, and S. equorum among the staphylococci and Lactobacillus sakei and L. curvatus within the lactobacilli. Moreover, Debaryomyces hansenii was the main yeast species found by targeting the yeast 26S rRNA gene by PCR-DGGE. Selected strains of S. xylosus, L. sakei, and L. curvatus were characterized for their technological properties in the ripening conditions of the fermented sausages so as to select an autochthonous starter formulation. The selection included the determination of nitrate reductase, lipolytic, and antioxidant activity and proteolysis with myofibrillar and sarcoplasmic protein fractions. Such properties were evaluated in both in vitro and in situ assays; the latter were performed by using each strain as a starter in the laboratory-scale manufacture of soppressata of Vallo di Diano and by monitoring the microbiological and chemical changes at the end of ripening. The results show differences between the in vitro and in situ selection results and indicate that in situ evaluation of the technological performance of specific strains is better suited to selecting autochthonous starter cultures for fermented-meat products than in vitro evaluation.

Mixed Starter Cultures To Control Biogenic Amine Production in Dry Fermented Sausages

2000 ◽  
Vol 63 (11) ◽  
pp. 1556-1562 ◽  
Author(s):  
SARA BOVER-CID ◽  
MARIA IZQUIERDO-PULIDO ◽  
M. CARMEN VIDAL-CAROU
Keyword(s):  
Biogenic Amine ◽  
Raw Materials ◽  
Starter Culture ◽  
Starter Cultures ◽  
No Production ◽  
Lactobacillus Sakei ◽  
Staphylococcus Carnosus ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Staphylococcus Spp

Several combinations of an amine-negative Lactobacillus sakei strain, along with proteolytic Staphylococcus carnosus or Staphylococcus xylosus strains, were used to study the influence of mixed starter cultures on biogenic amine production during the manufacture of dry fermented sausages. Changes in pH, water content, proteolysis, microbial counts, and biogenic amine contents were simultaneously examined in a spontaneously fermented batch and in three mixed starter-mediated batches. A double-controlled microbial charge initially inoculated as mixed starter culture of L. sakei and Staphylococcus spp. (all amine-negative strains) drastically reduced tyramine, cadaverine, and putrescine accumulation. No production of other aromatic amines such as histamine, phenylethylamine, or tryptamine was observed in any batch. The polyamines, spermine and spermidine, were found in raw materials and their levels decreased slightly in the spontaneously fermented batch. No correlation between proteolysis and biogenic amine production was observed. The use of proper technological conditions favoring starter development and the use of the raw materials with good hygienic quality make it possible to produce fermented sausages nearly free of biogenic amines.

Sign in / Sign up

Export Citation Format

Share Document