scholarly journals Effect of dry-sausage starter culture and endogenous yeasts on Aspergillus westerdijkiae and Penicillium nordicum growth and OTA production

LWT ◽  
2018 ◽  
Vol 87 ◽  
pp. 250-258 ◽  
Author(s):  
Sana Meftah ◽  
Salwa Abid ◽  
Teresa Dias ◽  
Paula Rodrigues
Keyword(s):  
Starter Culture ◽  
Aspergillus Westerdijkiae ◽  
Penicillium Nordicum ◽  
Dry 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.

scholarly journals Effect of a Debaryomyces hansenii and Lactobacillus buchneri Starter Culture on Aspergillus westerdijkiae Ochratoxin A Production and Growth during the Manufacture of Short Seasoned Dry-Cured Ham

2020 ◽  
Vol 8 (10) ◽  
pp. 1623
Author(s):  
Lucilla Iacumin ◽  
Martina Arnoldi ◽  
Giuseppe Comi
Keyword(s):  
Ochratoxin A ◽  
Starter Culture ◽  
Debaryomyces Hansenii ◽  
Aspergillus Ochraceus ◽  
In Situ Tests ◽  
Potential Health ◽  
Lactobacillus Buchneri ◽  
Dry Cured Ham ◽  
Aspergillus Westerdijkiae

Recently, specific dry-cured hams have started to be produced in San Daniele and Parma areas. The ingredients are similar to protected denomination of origin (PDO) produced in San Daniele or Parma areas, and include pork leg, coming from pigs bred in the Italian peninsula, salt and spices. However, these specific new products cannot be marked as a PDO, either San Daniele or Parma dry cured ham, because they are seasoned for 6 months, and the mark PDO is given only to products seasoned over 13 months. Consequently, these products are called short-seasoned dry-cured ham (SSDCH) and are not branded PDO. During their seasoning period, particularly from the first drying until the end of the seasoning period, many molds, including Eurotium spp. and Penicillium spp., can grow on the surface and work together with other molds and tissue enzymes to produce a unique aroma. Both of these strains typically predominate over other molds. However, molds producing ochratoxins, such as Aspergillus ochraceus and Penicillium nordicum, can simultaneously grow and produce ochratoxin A (OTA). Consequently, these dry-cured hams may represent a potential health risk for consumers. Recently, Aspergillus westerdijkiae has been isolated from SSDCHs, which could represent a potential problem for consumers. Therefore, the aim of this study was to inhibit A. westerdijkiae using Debaryomyces hansenii or Lactobacillus buchneri or a mix of both microorganisms. Six D. hansenii and six L. buchneri strains were tested in vitro for their ability to inhibit A. westerdijkiae. The strains D. hansenii (DIAL)1 and L. buchneri (Lb)4 demonstrated the highest inhibitory activity and were selected for in situ tests. The strains were inoculated or co-inoculated on fresh pork legs for SSDCH production with OTA-producing A. westerdijkiae prior to the first drying and seasoning. At the end of seasoning (six months), OTA was not detected in the SSDCH treated with both microorganisms and their combination. Because both strains did not adversely affect the SSDCH odor or flavor, the combination of these strains are proposed for use as starters to inhibit OTA-producing A. westerdijkiae.

Evaluation of different methods to prevent Penicillium nordicum growth on and ochratoxin A production in country-style sausages

2013 ◽  
Vol 6 (4) ◽  
pp. 411-418 ◽  
Author(s):  
G. Comi ◽  
L. Chiesa ◽  
S. Panseri ◽  
S. Orlic ◽  
L. Iacumin
Keyword(s):  
Ochratoxin A ◽  
Physicochemical Parameters ◽  
Starter Culture ◽  
Fungal Species ◽  
Starter Cultures ◽  
The Other ◽  
Gaseous Ozone ◽  
Penicillium Nordicum ◽  
One Step ◽  
Sausage Casing

Penicillium nordicum is the main ochratoxin A (OTA)-producing fungal species isolated from artisanal sausages of different areas of Italy and other European countries. P. nordicum grows on and produces OTA in the sausage casing, thereby posing a health risk to Italian consumers, who commonly eat both the meat and casing of artisanal sausages. Different methods have been proposed to eliminate OTA and P. nordicum on the casings, including brushing, brushing and washing, the use of fungal starter cultures (Penicillium nalgiovense) and gaseous ozone. The aim of this study was to compare these methods with regard to eliminating the risk of OTA contamination in sausages. Three concentrations of gaseous ozone were assessed, i.e. 0.5, 1.0 and 1.5 mg/l. Only 1.5 mg/l prevented P. nordicum growth and production of OTA in sausages without influencing the physicochemical parameters and the sensory characteristic of the products. Application of this gaseous ozone concentration was then compared to the other methods, i.e. brushing, brushing and washing, a one-step starter culture of P. nalgiovense (inoculation after casing) and a two-step starter culture (inoculation after both casing and drying). The results obtained showed that only the use of gaseous ozone and a two-step starter culture of P. nalgiovense achieved complete inhibition of P. nordicum growth and OTA production. However, sensory analysis of the treated sausages showed that the use of starter cultures was the best method.

Polyketide synthase gene aolc35-12 controls the differential expression of ochratoxin A gene aoks1 in Aspergillus westerdijkiae

2012 ◽  
Vol 5 (2) ◽  
pp. 177-186 ◽  
Author(s):  
N. Bacha ◽  
F. Mathieu ◽  
T. Liboz ◽  
A. Lebrihi
Keyword(s):  
Differential Expression ◽  
Polyketide Synthase ◽  
Aspergillus Ochraceus ◽  
Predicted Amino Acid Sequence ◽  
Aspergillus Westerdijkiae ◽  
Penicillium Nordicum ◽  
Polyketide Synthase Gene ◽  
In The Wild ◽  
High Degree ◽  
Degree Of Similarity

Ochratoxine A (OTA), a potential human carcinogen is produced by several species of Aspergillus and Penicillium, including Aspergillus westerdijkiae. In this study a putative polyketide synthase gene aolc35-12 has been partially cloned from A. westerdijkiae. The predicted amino acid sequence of the 3.22 kb clone was found to have a high degree of similarity to other previously identified polyketide synthase genes from various OTA-producing fungi including Aspergillus ochraceus, Aspergillus niger, Aspergillus carbonarius and Penicillium nordicum. The aolc35-12 gene was disrupted and inactivated by insertion of Escherichia coli hygromycin B phosphotransferase gene, which resulted in an OTA negative mutant aoΔlc35-12. Genetic complementation confirmed aolc35-12 as OTA-polyketide synthase gene. Furthermore, study of the differential expression of aolc35-12 and a previously identified OTA-polyketide synthase gene, i.e. aoks1, in the wild-type A. westerdijkiae and aoΔlc35-12 mutant revealed that aolc35-12 could code for a certain polyketide compound complementary for the expression of aoks1 and hence for the activation of OTA biosynthesis system in A. westerdijkiae.

scholarly journals Genome Sequencing of Kocuria varians Strain 80, Isolated from Starter Culture for Dry Sausage

2021 ◽  
Vol 10 (8) ◽  
Author(s):  
Evgenii A. Konorov ◽  
Konstantin A. Kurbakov ◽  
Mikhail Y. Minaev
Keyword(s):  
Genome Sequencing ◽  
Genome Sequence ◽  
Sequence Comparison ◽  
Starter Culture ◽  
Technological Properties ◽  
Content Type ◽  
Genome Sequence Comparison ◽  
Dry Sausage

ABSTRACT The genome of the meat starter culture strain Kocuria varians 80 was sequenced and assembled into a single 2.82-Mb chromosome. Genome sequence comparison of K. varians strain 80 and previously sequenced strains revealed predicted proteomic differences that can impact its technological properties.

Control of Staphylococcus aureus in Dry Sausage by a Newly Developed Meat Starter Culture and Phenolic-Type Antioxidants

1981 ◽  
Vol 44 (9) ◽  
pp. 665-669 ◽  
Author(s):  
MOSHE RACCACH
Keyword(s):  
Staphylococcus Aureus ◽  
Outer Surface ◽  
Starter Culture ◽  
Minimal Level ◽  
Inhibition Of Growth ◽  
Enterotoxin Production ◽  
Generation Times ◽  
Fermentation Period ◽  
Dry Sausage

Genoa sausage and pepperoni inoculated with LACTACEL 75, a selected strain of Pediococcus sp., attained pH 5.0 after 12 and 11 h, respectively, at 35 C and after 48 and 40 h, respectively, at 21 C. LACTACEL 75 controlled the growth of S. aureus in the outer surface (0.5–1.0 cm, depth) of both Genoa sausage and pepperoni during the fermentation period to attain pH 5.0. In Genoa sausage, the population of S. aureus, in association with LACTACEL 75, was up to 1,000-fold lower than the minimal level associated with enterotoxin production. The generation times of S. aureus, in association with LACTACEL 75, (in Genoa sausage) were up to 15 times longer than those of the pathogen growing alone. In Genoa sausage at 21 C, LACTACEL 75 was bactericidal, causing a 42% decrease in the population of S. aureus. LACTACEL 75, in combination with BHA and BHT, brought about a 67% inhibition of growth of S. aureus in Genoa sausage, as compared to the growth of the pathogen in the absence of the starter culture and the phenolic-type antioxidants. In pepperoni at 35 C, LACTACEL 75 prevented a >2 log increase in the population of S. aureus.

scholarly journals Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2939
Author(s):  
Debao Wang ◽  
Guanhua Hu ◽  
Huiting Wang ◽  
Limei Wang ◽  
Yuanyuan Zhang ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Starter Culture ◽  
Meat Products ◽  
Amino Acid Content ◽  
Starter Cultures ◽  
Total Volatile ◽  
Opposite Trend ◽  
Physical Chemical ◽  
Basic Nitrogen ◽  
Dry Sausage

In this study, by comparing the four groups of sausages, namely, CO (without starter culture), LB (with Lactobacillus sakei), LS (with L. sakei 3X-2B + Staphylococcus xylosus SZ-8), and LSS (with L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2), the effects of mixed starter cultures on physical–chemical quality, proteolysis, and biogenic amines (BAs) during fermentation and ripening were investigated. Inoculation of the mixed starter cultures increased the number of lactic acid bacteria and staphylococci in sausages during fermentation and ripening for 0 to 5 days. The L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2 mixed starter accelerated the rate of acid production and water activity reduction of sausages and improved the redness value. Compared with CO, the mixed starter effectively inhibited Enterobacteriaceae. At the end of ripening, the LSS group was approximately 1.25 CFU/g, which was less than the CO group, thereby reducing the total volatile basic nitrogen (TVB-N) in the LSS group. The free amino acids in the LS and LSS groups (224.97 and 235.53 mg/kg dry sausage, respectively) were significantly (p < 0.001) higher than that in the CO group (170.93 mg/kg dry sausage). The level of histamine, cadaverine, putrescine, and common BAs showed an opposite trend to the increase of the corresponding precursor amino acid content, which were significantly lower (p < 0.001) in the LS and LSS sausages than in CO. This study showed that L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2 is a potential mixed starter for fermented meat products.

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