Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón”

Food Control ◽  
2013 ◽  
Vol 32 (1) ◽  
pp. 69-76 ◽  
Author(s):  
Victoria Bernáldez ◽  
Juan J. Córdoba ◽  
Mar Rodríguez ◽  
Mirian Cordero ◽  
Luis Polo ◽  
...  
Keyword(s):  
Fermented Sausage ◽  
Penicillium Nalgiovense ◽  
Dry Fermented Sausage ◽  
Protective Culture

Toxicological Assessment of Penicillium nalgiovense Strains for Use as Starter Cultures in the Manufacture of Dry Fermented Sausages

2009 ◽  
Vol 72 (8) ◽  
pp. 1666-1670 ◽  
Author(s):  
VANESA LUDEMANN ◽  
GRACIELA POSE ◽  
ALFONSINA MOAVRO ◽  
MARIA G. MALIAVIABARRENA ◽  
ROSARIO FANDIÑO ◽  
...  
Keyword(s):  
Human Cell Line ◽  
Starter Cultures ◽  
Fermented Sausage ◽  
Toxicological Assessment ◽  
Penicillium Nalgiovense ◽  
Consumer Safety ◽  
Dry Fermented Sausage ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Desirable Feature

The use of fungal starter strains in the casing of dry fermented sausages allows standardization of the manufacturing process and ensures consumer safety. Penicillium nalgiovense is normally used for this purpose. Even though this species is reported as safe with respect to the production of the most common mycotoxins, its safety may be strain specific. The aim of the present work was to assess the toxicogenic potential of nine P. nalgiovense strains isolated from dry fermented sausages that were previously suitable as starters. The strains were tested for toxicity on brine shrimp larvae and the human cell line MCF7, for mutagenicity in the Ames test, and for antibacterial activity against gram-positive and gram-negative bacteria. According to our results, several P. nalgiovense strains were positive in more than one bioassay. Therefore, it is important to use different toxicological assays when characterizing strains intended for food use. Strains S1-2 and S14-4, which belong to biotypes 6 and 5, respectively, were nontoxigenic under the conditions tested. Overall, strain S1-2 of P. nalgiovense proved to be best suited as a starter in dry fermented sausage manufacture because in addition of being nontoxicogenic it produces white conidia, which is a desirable feature.

Optimisation of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networks

Meat Science ◽  
2013 ◽  
Vol 94 (3) ◽  
pp. 341-348 ◽  
Author(s):  
Valeria S. Eim ◽  
Susana Simal ◽  
Carmen Rosselló ◽  
Antoni Femenia ◽  
José Bon
Keyword(s):  
Neural Networks ◽  
Artificial Neural Networks ◽  
Dietary Fibre ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Artificial Neural

Application of Lipozyme 10,000 L (fromRhizomucormiehei) in Dry Fermented Sausage Technology:  Study in a Pilot Plant and at the Industrial Level

1997 ◽  
Vol 45 (5) ◽  
pp. 1972-1976 ◽  
Author(s):  
Izaskun Zalacain ◽  
M. Jose Zapelena ◽  
M. Paz De Peña ◽  
Iciar Astiasarán ◽  
José Bello
Keyword(s):  
Pilot Plant ◽  
Technology Study ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Industrial Level

Accelerated production of dry fermented sausage

Meat Science ◽  
1996 ◽  
Vol 43 ◽  
pp. 229-242 ◽  
Author(s):  
H. Blom ◽  
B.F. Hagen ◽  
B.O. Pedersen ◽  
A.L. Holck ◽  
L. Axelsson ◽  
...  
Keyword(s):  
Fermented Sausage ◽  
Dry Fermented Sausage

Inhibition of Escherichia coli O157:H7 in Ripening Dry Fermented Sausage by Ground Yellow Mustard

2008 ◽  
Vol 71 (3) ◽  
pp. 486-493 ◽  
Author(s):  
GARY H. GRAUMANN ◽  
RICHARD A. HOLLEY
Keyword(s):  
Escherichia Coli ◽  
Starter Culture ◽  
Escherichia Coli O157 ◽  
Fermented Sausage ◽  
Yellow Mustard ◽  
E Coli ◽  
Dry Fermented Sausage ◽  
Hydrolysis Of ◽  
Antimicrobial Effectiveness ◽  
Dry Sausage

Compounds generated by the enzymatic hydrolysis of glucosinolates naturally present in mustard powder are potently bactericidal against Escherichia coli O157:H7. Because E. coli O157:H7 can survive the dry fermented sausage manufacturing process, 2, 4, and 6% (wt/wt) nondeheated (hot) mustard powder or 6% (wt/wt) deheated (cold) mustard powder were added to dry sausage batter inoculated with E. coli O157:H7 at about 7 log CFU/g to evaluate the antimicrobial effectiveness of the powders. Reductions in E. coli O157:H7 populations, changes in pH and water activity (aw), effects on starter culture (Pediococcus pentosaceus and Staphylococcus carnosus) populations, and effects of mustard powder on sausage texture (shear) were monitored during ripening. Nondeheated mustard powder at 2, 4, and 6% in dry sausage (0.90 aw) resulted in significant reductions in E. coli O157:H7 (P < 0.05) of 3.4, 4.4, and 6.9 log CFU/g, respectively, within 30 days of drying. During fermentation and drying, mustard powder did not affect P. pentosaceus and S. carnosus activity in any of the treatments. Extension of drying to 36 and 48 days reduced E. coli O157:H7 by >5 log CFU/g in the 4 and 2% mustard powder treatments, respectively. The 6% deheated mustard powder treatment provided the most rapid reductions of E. coli O157:H7 (yielding <0.20 log CFU/g after 24 days) by an unknown mechanism and was the least detrimental (P < 0.05) to sausage texture.

Effect of autochthonous starter cultures in the production of “salchichón”, a traditional Iberian dry-fermented sausage, with different ripening processes

LWT ◽  
2011 ◽  
Vol 44 (7) ◽  
pp. 1562-1571 ◽  
Author(s):  
Rocío Casquete ◽  
María J. Benito ◽  
Alberto Martín ◽  
Santiago Ruiz-Moyano ◽  
Alejandro Hernández ◽  
...  
Keyword(s):  
Starter Cultures ◽  
Fermented Sausage ◽  
Dry Fermented Sausage
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