Combined pH and high hydrostatic pressure effects on Lactococcus starter cultures and Candida spoilage yeasts in a fermented milk test system during cold storage

2010 ◽  
Vol 27 (8) ◽  
pp. 1051-1056 ◽  
Author(s):  
Hossein Daryaei ◽  
John Coventry ◽  
Cornelis Versteeg ◽  
Frank Sherkat
Keyword(s):  
Hydrostatic Pressure ◽  
Cold Storage ◽  
High Hydrostatic Pressure ◽  
Fermented Milk ◽  
Test System ◽  
Starter Cultures ◽  
Pressure Effects ◽  
Spoilage Yeasts

High hydrostatic pressure effects on Listeria monocytogenes and L. innocua : Evidence for variability in inactivation behaviour and in resistance to pediocin bacHA-6111-2

2017 ◽  
Vol 64 ◽  
pp. 226-231 ◽  
Author(s):  
Carolina Bruschi ◽  
Norton Komora ◽  
Sónia Marília Castro ◽  
Jorge Saraiva ◽  
Vânia Borges Ferreira ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Pressure Effects

Starter Cultures and High-Pressure Processing To Improve the Hygiene and Safety of Slightly Fermented Sausages

2005 ◽  
Vol 68 (11) ◽  
pp. 2341-2348 ◽  
Author(s):  
MARGARITA GARRIGA ◽  
BEGONYA MARCOS ◽  
BELÉN MARTÍN ◽  
M. TERESA VECIANA-NOGUÉS ◽  
SARA BOVER-CID ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Biogenic Amine ◽  
High Hydrostatic Pressure ◽  
Starter Culture ◽  
High Pressure Processing ◽  
Starter Cultures ◽  
Salmonella Spp ◽  
Amine Content ◽  
Fermented Sausages ◽  
Spoilage Bacteria

The effectiveness of selected starter cultures and high hydrostatic pressure after ripening was evaluated to improve the safety and quality of slightly fermented sausages. Inhibition of common foodborne pathogens, spoilage bacteria, and biogenic amine content was studied. Random amplification of polymorphic DNA and plasmid profiles were used to monitor the competitiveness of the starter cultures during fermentation and ripening. Lactobacillus sakei CTC6626 and Staphylococcus xylosus CTC6013 dominated L. sakei CTC6469 and S. xylosus CTC6169 independently of the product assayed. Starter cultures were able to control the growth of Listeria monocytogenes, Enterobacteriaceae, Enterococcus, and the biogenic amine content. A pH decrease below 5.3 at the seventh day of fermentation was crucial. Salmonella spp. counts decreased significantly during ripening independently of the use of starter culture and product. High hydrostatic pressure treatment was necessary to ensure absence of Salmonella spp. in final products.

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