scholarly journals Corrigendum to “Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation” [Meat Science volume 164 (2020) 108103]

Meat Science ◽  
2022 ◽  
Vol 184 ◽  
pp. 108704
Author(s):  
Laura Perea-Sanz ◽  
José Javier López-Díez ◽  
Carmela Belloch ◽  
Mónica Flores
Keyword(s):  
Debaryomyces Hansenii ◽  
Science Volume ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Meat Science

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 Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage

2021 ◽  
Vol 11 ◽  
Author(s):  
Yingli Liu ◽  
Zhen Wan ◽  
Kalekristos Woldemariam Yohannes ◽  
Qinglin Yu ◽  
Ziyan Yang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Debaryomyces Hansenii ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Flavor Compounds ◽  
Fermented Sausage ◽  
Ripening Process ◽  
Dry Fermented Sausage

Dry fermented sausage is popular among the world because of its rich nutrition and unique flavor. Starter cultures play an important role in the quality of dry fermented sausage. In this study, probiotics lactic acid bacteria Lactobacillus delbrueckii N102, Latilactobacillus sakei H1-5, Debaryomyces hansenii Y4-1, and Wickerhamomyces anomalus Y12-3 were isolated from food-borne materials. The physicochemical properties, microbial populations, TBARS, lipolysis, proteolysis, and volatile flavor compounds of dry fermented sausages with different starter cultures were evaluated comparatively during the ripening process. The results showed that both L. delbrueckii N102 and L. sakei H1-5 grow well and could rapidly reduce the pH value of the products. At the same time, they could significantly reduce the number of Enterobacter putrefaciens, so as to ensure the safety of the products. In addition, the strains N102 promoted the formation of flavor compounds 2,3-butanedione, 3-hydroxy-2-butanone, and carnosine, whereas taurine content of batch H1-5 was significantly increased, while yeast y4-1 and y12-3 could also grow faster in sausage and promoted the esters and alcohols formation such as ethyl acetate and linalool, with the formation of γ-aminobutyric acid by y4-1. Compared with lactic acid bacteria, yeasts showed to contribute more in flavor formation and effective inhibition of lipid oxidation. The starter cultures played different roles in flavor contribution and had obvious differentiation in the ripening process of dry fermented sausage.

Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage “salchichón”

Meat Science ◽  
2010 ◽  
Vol 85 (2) ◽  
pp. 256-264 ◽  
Author(s):  
Ma Jesús Andrade ◽  
Juan José Córdoba ◽  
Eva Ma Casado ◽  
María G. Córdoba ◽  
Mar Rodríguez
Keyword(s):  
Volatile Compound ◽  
Debaryomyces Hansenii ◽  
Fermented Sausage ◽  
Dry Fermented Sausage

scholarly journals Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation

Meat Science ◽  
2020 ◽  
Vol 164 ◽  
pp. 108103 ◽  
Author(s):  
Laura Perea-Sanz ◽  
José Javier López-Díez ◽  
Carmela Belloch ◽  
Mónica Flores
Keyword(s):  
Debaryomyces Hansenii ◽  
Fermented Sausage ◽  
Dry Fermented Sausage

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.

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