N -nitrosoamine inhibition and quality preservation of Harbin dry sausages by inoculated with Lactobacillus pentosus , Lactobacillus curvatus and Lactobacillus sake

Food Control ◽  
2017 ◽  
Vol 73 ◽  
pp. 1514-1521 ◽  
Author(s):  
Fangda Sun ◽  
Baohua Kong ◽  
Qian Chen ◽  
Qi Han ◽  
Xinping Diao
Keyword(s):  
Lactobacillus Curvatus ◽  
Lactobacillus Pentosus ◽  
Lactobacillus Sake ◽  
Dry Sausages

scholarly journals Effects of wild type lactic acid bacteria on histamine and tyramine formation in sucuk

2021 ◽  
Vol 71 (4) ◽  
pp. 2553
Author(s):  
Y. N. DOĞAN ◽  
Ö. F. LENGER ◽  
M. DÜZ ◽  
I. DOĞAN ◽  
Z. GÜRLER
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Cultures ◽  
Acid Decarboxylase ◽  
Lactobacillus Curvatus ◽  
Amino Acid Decarboxylase ◽  
Lactobacillus Sake ◽  
Natural Microflora ◽  
Fermented Products

Biogenic amines (BAs) are formed by the decarboxylation of amino acids in fermented products and accumulate in these products due to the fermentation conditions, the natural microflora of the product, and the diversity of amino acids. Although they are inhibited by the human body, they are a hazard to public health. Starter cultures used in fermented sucuk should not have amino acid decarboxylase properties. The aim of the present study was to determine proteolytic activity, histidine and tyrosine decarboxylase enzyme activities of Lactobacillus plantarum, Lactobacillus sake, and Lactobacillus curvatus species and to evaluate the level of BA in sucuk groups containing these lactic acid bacteria (LAB). It was determined that none of the LAB generated these activities. While histamine values were not statistically significant in the sucuk groups (P> 0.05), tyramine values showed statistically significant differences (P<0.05). The tyramine values of GI ( = 1.43 ± 0.75) and GIII ( = 2.73 ± 1.02) groups were lower than C ( = 8.97 ± 5.29) and GII ( = 7.58 ± 2.90) groups. According to the results of the study, L. plantarum or L. curvatus can provide more reliable fermented products with respect to tyramine formation. L. plantarum, L. sake, and L. curvatus could reduce histamine and tyramine formation in fermented sucuk.

Inhibitory Effect of Organic Acids upon Meat Spoilage Bacteria

1997 ◽  
Vol 60 (3) ◽  
pp. 246-253 ◽  
Author(s):  
BLAISE OUATTARA ◽  
RONALD E. SIMARD ◽  
RICHARD A. HOLLEY ◽  
GABRIEL J.-P. PIETTE ◽  
ANDRÉ BÉGIN
Keyword(s):  
Organic Acids ◽  
Inhibitory Effect ◽  
Growth Media ◽  
Lactobacillus Curvatus ◽  
Lactobacillus Sake ◽  
Meat Spoilage ◽  
Low Concentrations ◽  
Spoilage Bacteria ◽  
Carnobacterium Piscicola ◽  
Brochothrix Thermosphacta

The relative ability of acetic, benzoic, citric, lactic, propionic, and sorbic acids to inhibit the growth of six common meat spoilage bacteria (Brochothrix thermosphacta, Carnobacterium piscicola, Lactobacillus curvatus, Lactobacillus sake, Pseudomonas fiuorescens, and Serratia liquefaciens) was compared under otherwise optimum conditions (BHI or MRS broths; 20°C). Because of their low solubility in the growth media, benzoic and sorbic acids could only be used in low concentrations (below 0.15% [wt/vol]) and did not efficiently inhibit bacterial growth. All other acids totally inhibited growth at concentrations ranging from 0.1 % to 1% (wt/vol). On a weight basis, acetic acid was found to be the most inhibitory, followed by propionic. lactic, and citric acid, while the order of efficiency was reversed (citric&gt; lactic&gt; propionic&gt; acetic) when the acid concentrations were expressed on a molar basis or when the acid effectiveness was evaluated relative to the concentration of undissociated molecules. Overall, the lactobacilli were the bacteria most resistant to the action of organic acids, followed by P. fiuorescens and S. liquefaciens, while B. thermosphacta and C. piscicola were considerably more sensitive.

Hydrolysis of muscle myofibrillar proteins by Lactobacillus curvatus and Lactobacillus sake

1999 ◽  
Vol 53 (2-3) ◽  
pp. 115-125 ◽  
Author(s):  
Yolanda Sanz ◽  
Silvina Fadda ◽  
Graciela Vignolo ◽  
M-Concepción Aristoy ◽  
Guillermo Oliver ◽  
...  
Keyword(s):  
Myofibrillar Proteins ◽  
Lactobacillus Curvatus ◽  
Lactobacillus Sake ◽  
Hydrolysis Of

Population Dynamics of the Constitutive Biota of French Dry Sausages in a Pilot-Scale Ripening Chamber†

2004 ◽  
Vol 67 (10) ◽  
pp. 2306-2309 ◽  
Author(s):  
RAQUEL HUERTA ◽  
R. JORDANO ◽  
L. M. MEDINA ◽  
CARMEN LÓPEZ
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dominant Species ◽  
Pilot Scale ◽  
Lactobacillus Sakei ◽  
Pediococcus Acidilactici ◽  
Lactobacillus Curvatus ◽  
Ripening Process ◽  
Different Types ◽  
Dry Sausages

The population dynamic of constitutive biota on 84 samples belonging to two different types of French fermented dry sausages during the ripening process in a pilot-scale ripening chamber was investigated. Samples were analyzed in three steps of their production: fresh product, first drying stage, and finished product. In addition, 180 strains of lactic acid bacteria were identified using a miniaturized biochemical procedure of characterization. In general, the number of lactic acid bacteria that evolved during the ripening process of French dry sausages increased during the first days of the process after which the number of these organisms remained constant at approximately 8 log CFU/g. Lactobacillus sakei and Pediococcus pentosaceus, bacteria added as starter, were the dominant species. Pediococcus urinaeequi, Pediococcus acidilactici, and particularly Lactobacillus curvatus were also present. Finally, we have to take into account that the controlled conditions of the pilot plant generally contribute to the homogenization of the behavior of the starter biota.

scholarly journals Hydrolysis of Pork Muscle Sarcoplasmic Proteins byLactobacillus curvatus and Lactobacillus sake

1999 ◽  
Vol 65 (2) ◽  
pp. 578-584 ◽  
Author(s):  
Silvina Fadda ◽  
Yolanda Sanz ◽  
Graciela Vignolo ◽  
M.-Concepción Aristoy ◽  
Guillermo Oliver ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Lactobacillus Curvatus ◽  
Whole Cells ◽  
Sarcoplasmic Proteins ◽  
Lactobacillus Sake ◽  
Cell Extracts

ABSTRACT Lactobacillus curvatus CECT 904 and Lactobacillus sake CECT 4808 were selected on the basis of their proteolytic activities against synthetic substrates. Further, the effects of whole cells, cell extracts, and a combination of both enzymatic sources on muscle sarcoplasmic proteins were determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and reverse-phase high-performance liquid chromatography analyses. Strains of both species displayed proteinase activities on five sarcoplasmic proteins. The inoculation of whole cells caused a degradation of peptides, whereas the addition of cell extracts resulted in the generation of both hydrophilic and hydrophobic peptides. This phenomenon was remarkably more pronounced when L. curvatus was involved. Whole cells also consumed a great amount of free amino acids, while the addition of intracellular enzymes contributed to their generation.L. sake accounted for a greater release of free amino acids. In general, cell viability and also proteolytic events were promoted when cell suspensions were provided with cell extracts as an extra source of enzymes.

scholarly journals Microbiological Spoilage and Contamination of Vacuum-Packaged Cooked Sausages

1997 ◽  
Vol 60 (6) ◽  
pp. 724-731 ◽  
Author(s):  
HANNU J. KORKEALA ◽  
K. JOHANNA BJÖRKROTH
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Microbial Population ◽  
Common Species ◽  
Raw Material ◽  
Airborne Microorganisms ◽  
Lactobacillus Curvatus ◽  
Lactobacillus Sake ◽  
Spoilage Microorganisms ◽  
Process Product

Lactic acid bacteria are considered a major component of the microbial population found on various types of vacuum-packaged cooked sausages. Lactobacillus sake and Lactobacillus curvatus have been shown to be common species in these products. L. sake seems to form the predominant part of the spoilage population. Lactic acid bacterial growth on the surface of the sausages produces undesirable sensory attributes, such as sour aroma and taste. A specific spoilage phenomenon of commercial significance, characterized by long, stretchy, polysaccharide ropes between sausages or sausage slices, has also been found. L. sake strains play a major role in this spoilage phenomenon as well. Cooking of sausages during manufacturing destroys lactic acid bacteria on the surface of the sausages. Sausages are recontaminated with spoilage lactic acid bacteria mainly during the processing stages after cooking. During the chilling process, product contamination apparently results from exposure to airborne microorganisms. Workers and equipment are among the most likely sources of contamination during packaging and slicing. Spoilage strains originating from raw material may spread to other areas in the production facility (i.e., chill, slicing, and packaging rooms) via the air, workers and equipment. Decontamination methods can be used to prevent the growth of spoilage microorganisms and to extend the shelf life of vacuum-packaged sausages after packaging.

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