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

“Paio do Alentejo” is a Portuguese dry-cured sausage, made with meat from the Alentejano pig breed. The main aim of this study is to evaluate the benefits of the use of starter cultures on the quality of the sausage, mainly with regard to its sensory properties, rheological characteristics and PAH profile. Three batches of the product were examined: S1-inoculated with a commercial starter comprising Lactobacillus spp., Micrococcaceae and yeasts; S2-inoculated with a starter comprising Lactobacillus sakei and Staphylococcus xylosus; C-the control batch, was not inoculated. A sensory panel of 12 experts analysed samples in accordance with a descriptive analysis using a structured scale. A Texture Profile Analysis and 16 EPA priority PAHs for dry fermented sausages were performed. Both inoculated batches were well received by the judges, no significant differences being noted between them. The use of S2 led to a slight improvement in terms of cohesiveness. However, the use of starter cultures was not found to influence PAH content.

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Selected physicochemical, technological, and hygienic characteristics of artisanal and sausages produced with functional starter culture

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/854/1/012028 ◽

2021 ◽

Vol 854 (1) ◽

pp. 012028

Author(s):

M Dučić ◽

C Barcenilla ◽

A Alvarez-Ordoñez ◽

M Prieto

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Water Activity ◽

Starter Culture ◽

Starter Cultures ◽

Fermented Sausages ◽

Dry Fermented Sausages ◽

Main Factors ◽

Microbial Stability

Abstract Fast acidification is one of the main factors of microbial stability of dry fermented sausages. Development of functional starter cultures for improving safety of sausages without altering their quality is under way. This study compared aspects of physicochemical, technological, hygienic and instrumental quality of sausages produced with or without functional starter culture. Finished sausages with starter had lower water activity and lower levels of enterobacteria and lactic acid bacteria, compared to artisanal ones. During most of the ripening, pH was lower in sausages with starter, but in the final products, the same pH was observed in both groups of sausages. In sausages with starter lower redness was determined than in artisanal sausages, while other parameters, colour and chewiness, did not differ significantly. Use of starter culture improved physicochemical, technological and hygienic characteristics of the final products.

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Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine

Processes ◽

10.3390/pr9060970 ◽

2021 ◽

Vol 9 (6) ◽

pp. 970

Author(s):

Yan Zhao ◽

Xiaobin Yu ◽

Fengtao Zhu ◽

Guangpeng Liu ◽

Le Chu ◽

...

Keyword(s):

Large Scale ◽

Starter Cultures ◽

Flavor Quality ◽

Wine Quality ◽

Active Compounds ◽

Ethyl Hexanoate ◽

Optimal Starter ◽

Phenethyl Acetate ◽

Ethyl Decanoate

For the winemaking bioprocess of jujube wine, the selection of optimal starter cultures is one of the major concerns before fermentation. In this study, we investigated the effects of different winemaking yeasts on the composition of aroma-active compounds in the fermented jujube wine and identified the principal components that determine the flavor quality. It showed that the starter winemaking yeasts produced a total of 43 aroma-active compounds, of which esters (e.g., ethyl caprylate, ethyl decanoate, ethyl hexanoate, and phenethyl acetate) contribute more to the wine quality attributes, especially for the improvement of the aroma. Moreover, the composition of aroma-active compounds, for example, the ratio of the content of esters and alcohols, exerts a great impact on the flavor quality of jujube wine. Different starter winemaking yeasts resulted in significant differences in the composition (both species and content) of aroma-active compounds, and thus formed different flavors in the jujube wine. Thus, we propose that screening of a desirable starter winemaking yeast is essential before the fermentation of jujube wine at a large scale, and more considerations should be taken into the resulting composition of aroma-active compounds.

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Effect of different starter cultures on the biogenic amines production as a critical control point in fresh fermented sausages

European Food Research and Technology ◽

10.1007/s00217-012-1777-9 ◽

2012 ◽

Vol 235 (3) ◽

pp. 527-535 ◽

Cited By ~ 11

Author(s):

Sayed Mokhtar ◽

Gamal Mostafa ◽

Refat Taha ◽

Gehad Sallah Saeed Eldeep

Keyword(s):

Biogenic Amines ◽

Control Point ◽

Starter Cultures ◽

Critical Control Point ◽

Fermented Sausages

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The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.03615 ◽

2018 ◽

Vol 21 (0) ◽

Cited By ~ 2

Author(s):

Claudia Fieira ◽

João Francisco Marchi ◽

Daiana Marafão ◽

Alexandre da Trindade Alfaro

Keyword(s):

Sodium Chloride ◽

Starter Culture ◽

Microbiological Quality ◽

Sodium Content ◽

Starter Cultures ◽

Partial Replacement ◽

High Sodium ◽

Cured Meat ◽

The Impact

Abstract Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to reduce the sodium content in Italian salami through the partial replacement of sodium chloride by potassium chloride, magnesium chloride and calcium chloride, and evaluate the viability of the Lactobacillus sp. and Staphylococcus sp. cells found in the starter culture. Four formulations were elaborated: one with, and one without the starter culture, but both with the addition of sodium chloride; and two with the partial replacement of 60% of the sodium chloride: the first with KCl, and the other with a mixture of KCl, MgCl2 and CaCl2. Physicochemical and microbiological evaluations were carried out to monitor the ripening and the quality of the final product. The partial replacement of NaCl by other salts (MgCl2, CaCl2, KCl) did not interfere in the growth of the starter culture in the Italian salami, neither did it affect the majority of the physicochemical parameters of the Italian salami nor the microbiological quality of the final product.

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Effect of Lactic Acid Bacteria and Yeast Starter Cultures on the Soaking Time and Quality of “Ofada” Rice

Food and Nutrition Sciences ◽

10.4236/fns.2012.32030 ◽

2012 ◽

Vol 03 (02) ◽

pp. 207-211 ◽

Cited By ~ 5

Author(s):

Oluwafunmilayo Adeniran ◽

Olusegun Atanda ◽

Mojisola Edema ◽

Olusola Oyewol

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Cultures ◽

Soaking Time

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The sensory evaluation of fermented sausages Herkules with probiotic strain Lactobacillus casei 01

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun200957050057 ◽

2009 ◽

Vol 57 (5) ◽

pp. 57-64

Author(s):

Radka Burdychová ◽

Hana Šulcerová

Keyword(s):

Lactobacillus Casei ◽

Sensory Quality ◽

Storage Period ◽

Probiotic Strain ◽

Negative Control ◽

Fermented Sausages ◽

Dry Sausages ◽

And Storage ◽

Ph Profiles

The aim of this work was to monitor quantitative and qualitative representation of probiotic strain L. casei 01 (Sacco, Italy) in dry femented sausages „Herkules“ taken from two different producers (A and B). Negative control susages without probiotics were also made at both producers, to monitor the differences between pH profiles of and lactic acid bacteria counts during fermentation and storage of dry sausages. The second objective of this study was to determine sensory quality of probiotic sausages in comparison with non-probiotic controls.The counts of L. casei and LAB in all sausages significantly (P < 0,01) increased during fermentation and storage period. Probiotic L. casei was well adapted to dry sausages environment and reached 106 CFU/g in both producers. No differences between pH profiles of probiotic sausages and controls without probiotics were observed.It was observed that all probiotic sausages had sensory properties near the traditional products.

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

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2018.04.032 ◽

2018 ◽

Vol 278 ◽

pp. 61-72 ◽

Cited By ~ 10

Author(s):

Federica Cardinali ◽

Vesna Milanović ◽

Andrea Osimani ◽

Lucia Aquilanti ◽

Manuela Taccari ◽

...

Keyword(s):

Starter Cultures ◽

Microbial Dynamics ◽

Fermented Sausages

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Study of the influence of the composition of the nutrient mixture and the type of starter microorganisms on the fermentation activity of starter cultures and the quality of pastry products

Backing in Russia ◽

10.37443/2073-3569-2021-1-1-6-10 ◽

2021 ◽

Vol 1 (1) ◽

pp. 6-10

Author(s):

L.I. Kuznetsova ◽

◽

M.S. Burykina ◽

O.A. Savkina ◽

O.I. Parakhina ◽

...

Keyword(s):

Starter Cultures

В статье приведены исследования влияния разных видов заквасок на качество сдобных хлебобулочных изделий. Целью работы являлось исследование влияния различных факторов (видов микроорганизмов и состава питательной смеси) на биотехнологические свойства и бродильную активность разных видов пшеничных заквасок и качество сдобных хлебобулочных изделий, приготовленных с их использованием. Исследования проводились в Санкт-Петербургском филиале ФГАНУ НИИХП в рамках темы государственного задания № 2593-2014-0018 «Разработать научные основы формирования микробных композиций и биосистем на их основе, обеспечивающих высокое качество и безопасность хлебобулочных изделий». Объектами исследования служили пять вариантов пшеничных заквасок, приготовленные на разных микробных композициях с внесением осахаренной заварки и без нее, а также сдоба витая, приготовленная с использованием заквасок как с прессованными дрожжами, так и без них. Получены экспериментальные данные по влиянию состава питательной смеси и микробных композиций на качество заквасок. Установлено влияние закваски на физико-химические показатели сдобных изделий. Проведенные исследования показали возможность применения заквасок жидкой пшеничной с заваркой и «Грантум» для выработки сдобных изделий без применения хлебопекарных дрожжей.

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