scholarly journals Development of fermented sausage produced with mutton and native starter cultures

LWT ◽  
2018 ◽  
Vol 95 ◽  
pp. 23-31 ◽  
Author(s):  
Claudio Eduardo dos Santos Cruxen ◽  
Carla Luciane Kreutz Braun ◽  
Mariane Bittencourt Fagundes ◽  
Márcia Arocha Gularte ◽  
Roger Wagner ◽  
...  
Keyword(s):  
Starter Cultures ◽  
Fermented Sausage

A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures

2018 ◽  
Vol 109 ◽  
pp. 368-379 ◽  
Author(s):  
Marcio Aurélio de Almeida ◽  
Erick Saldaña ◽  
Jair Sebastião da Silva Pinto ◽  
Jorge Palacios ◽  
Carmen J. Contreras-Castillo ◽  
...  
Keyword(s):  
Protein Degradation ◽  
Starter Cultures ◽  
Fermented Sausage ◽  
Meat Protein ◽  
Low Sodium

Corrigendum to “A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures” [Food Research International 109 (2018), 368–379]

2019 ◽  
Vol 123 ◽  
pp. 810
Author(s):  
Marcio Aurélio de Almeida ◽  
Erick Saldaña Villa ◽  
Jair Sebastião da Silva Pinto ◽  
Jorge Palacios ◽  
Carmen Josefina Contreras-Castillo ◽  
...  
Keyword(s):  
Protein Degradation ◽  
Starter Cultures ◽  
Fermented Sausage ◽  
Meat Protein ◽  
Food Research ◽  
Low Sodium

scholarly journals Reduction of biogenic amine concentration in fermented sausage by selected starter cultures

2015 ◽  
pp. 1-7 ◽  
Author(s):  
Chong Xie ◽  
Hu-Hu Wang ◽  
Xiao-Kai Nie ◽  
Lin Chen ◽  
Shao-Lin Deng ◽  
...  
Keyword(s):  
Biogenic Amine ◽  
Starter Cultures ◽  
Fermented Sausage ◽  
Amine Concentration

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

scholarly journals Microbial Ecology of the Soppressata of Vallo di Diano, a Traditional Dry Fermented Sausage from Southern Italy, and In Vitro and In Situ Selection of Autochthonous Starter Cultures

2007 ◽  
Vol 73 (17) ◽  
pp. 5453-5463 ◽  
Author(s):  
Francesco Villani ◽  
Annalisa Casaburi ◽  
Carmela Pennacchia ◽  
Luisa Filosa ◽  
Federica Russo ◽  
...  
Keyword(s):  
Microbial Ecology ◽  
Southern Italy ◽  
Debaryomyces Hansenii ◽  
Starter Cultures ◽  
Rrna Gene ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Fermented Sausages

ABSTRACT The microbial ecology of “soppressata of Vallo di Diano,” a traditional dry fermented sausage from southern Italy, was studied by using both culture-dependent and culture-independent approaches. The ripened fermented sausages were characterized by high microbial loads of both staphylococci and lactobacilli. Using PCR-denaturing gradient gel electrophoresis (PCR-DGGE) targeting the variable V3 and V1 regions of the 16S rRNA gene and direct DNA sequencing, it was possible to identify Staphylococcus xylosus, S. succinus, and S. equorum among the staphylococci and Lactobacillus sakei and L. curvatus within the lactobacilli. Moreover, Debaryomyces hansenii was the main yeast species found by targeting the yeast 26S rRNA gene by PCR-DGGE. Selected strains of S. xylosus, L. sakei, and L. curvatus were characterized for their technological properties in the ripening conditions of the fermented sausages so as to select an autochthonous starter formulation. The selection included the determination of nitrate reductase, lipolytic, and antioxidant activity and proteolysis with myofibrillar and sarcoplasmic protein fractions. Such properties were evaluated in both in vitro and in situ assays; the latter were performed by using each strain as a starter in the laboratory-scale manufacture of soppressata of Vallo di Diano and by monitoring the microbiological and chemical changes at the end of ripening. The results show differences between the in vitro and in situ selection results and indicate that in situ evaluation of the technological performance of specific strains is better suited to selecting autochthonous starter cultures for fermented-meat products than in vitro evaluation.

scholarly journals Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

2020 ◽  
Vol 8 (5) ◽  
pp. 686
Author(s):  
Igor Dias ◽  
Marta Laranjo ◽  
Maria Eduarda Potes ◽  
Ana Cristina Agulheiro-Santos ◽  
Sara Ricardo-Rodrigues ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Total Content ◽  
Starter Cultures ◽  
Lactobacillus Sakei ◽  
Fermented Sausage ◽  
Texture Profile ◽  
Fermented Sausages ◽  
Microbiological Parameters ◽  
Staphylococcus Equorum ◽  
Meat Batters

Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the effect of autochthonous starter cultures on the safety and quality of a smoked fermented sausage, Painho da Beira Baixa (PBB), preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, colour, texture profile and sensory attributes were assessed. Different starters were selected based on our previous work. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056 and a yeast strain (2RB4) were co-inoculated in meat batters at defined concentrations. Starters had a significant effect on the reduction of pH. Enterobacteria and Listeria monocytogenes were not detected in inoculated end-product sausages. Moreover, sausages inoculated with S. equorum S2M7/L. sakei CV3C2/yeast 2RB4 showed a significant reduction in the total content of biogenic amines. No significant differences between treatments were observed for colour and texture parameters, except for adhesiveness. The studied starters did not compromise the sensory characteristics of PBB. To our knowledge, this is the first comprehensive study on the quality and safety of this type of smoked fermented sausage from the central region of Portugal.

Effect of intestinal Lactobacillus starter cultures on the behaviour of Staphylococcus aureus in fermented sausage

1998 ◽  
Vol 41 (1) ◽  
pp. 1-7 ◽  
Author(s):  
T Sameshima ◽  
C Magome ◽  
K Takeshita ◽  
K Arihara ◽  
M Itoh ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Starter Cultures ◽  
Fermented Sausage

scholarly journals Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs

2020 ◽  
Vol 8 (10) ◽  
pp. 1534
Author(s):  
Andrea Comasio ◽  
Simon Van Kerrebroeck ◽  
Henning Harth ◽  
Fabienne Verté ◽  
Luc De Vuyst
Keyword(s):  
Starter Culture ◽  
Gluconobacter Oxydans ◽  
Acetic Acid Bacteria ◽  
Fermented Food ◽  
Starter Cultures ◽  
Fermented Foods ◽  
Water Mixture ◽  
Coagulase Negative Staphylococci ◽  
Fermented Sausage ◽  
Different Strains

Microbial strains for starter culture-initiated sourdough productions are commonly isolated from a fermenting flour–water mixture. Yet, starter culture strains isolated from matrices other than sourdoughs could provide the dough with interesting metabolic properties and hence change the organoleptic properties of the concomitant breads. Furthermore, the selection of sourdough starter cultures does not need to be limited to lactic acid bacteria (LAB), as other food-grade microorganisms are sometimes found in sourdoughs. Therefore, different strains belonging to LAB, acetic acid bacteria (AAB), and coagulase-negative staphylococci (CNS) that originated from different fermented food matrices (fermenting cocoa pulp-bean mass, fermented sausage, and water kefir), were examined as to their prevalence in a wheat sourdough ecosystem during 72-h fermentations. Limosilactobacillus fermentum IMDO 222 (fermented cocoa pulp-bean mass isolate) and Latilactobacillus sakei CTC 494 (fermented sausage isolate) seemed to be promising candidates as sourdough starter culture strains, as were the AAB strains Acetobacter pasteurianus IMDO 386B and Gluconobacter oxydans IMDO A845 (both isolated from fermented cocoa pulp-bean mass), due to their competitiveness in the wheat flour-water mixtures. Wheat breads made with G. oxydans IMDO A845 sourdoughs were significantly darker than reference wheat breads.

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