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

Efficacy of Nisin against Staphylococcus aureus in Experimentally Contaminated Sucuk, a Turkish-Type Fermented Sausage

2009 ◽  
Vol 72 (8) ◽  
pp. 1739-1743 ◽  
Author(s):  
HAMPARSUN HAMPIKYAN
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Water Activity ◽  
Aerobic Bacteria ◽  
Fermented Sausage ◽  
Subsequent Storage

Sucuk is a fermented sausage widely consumed in Turkey. The ability of different concentrations of nisin to inhibit Staphylococcus aureus in artificially contaminated sucuk was examined. Sucuk dough was prepared, inoculated with S. aureus ATCC 25923 at a level of 106 CFU/g, and then divided into six equal portions to which different concentrations of nisin (0, 25, 50, 100, 150, 200 μg/g) were added. Microbiological (S. aureus, total mesophilic aerobic bacteria, and lactic acid bacteria) and physicochemical (pH, water activity, and moisture) analyses were conducted initially and after 1, 3, 5, 10, 15, 20, 25, 30, 35, and 45 days. S. aureus populations decreased to below detectable limits in sucuk containing 200 or 150 μg of nisin per g after 30 and 35 days of storage, respectively, whereas S. aureus populations in 45-day-old sucuk containing 0, 25, 50, and 100 μg of nisin per g were 5.36, 5.68, 4.10, and 3.54 log CFU/g, respectively. Hence, the addition of nisin at 150 μg/g or greater to sucuk dough can be used to prevent the growth of S. aureus in sucuk during fermentation and subsequent storage.

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 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

Variation in Counts, Enterotoxin Levels and TNase in Swiss-Type Cheese Contaminated with Staphylococcus aureus

1981 ◽  
Vol 44 (11) ◽  
pp. 839-852 ◽  
Author(s):  
E. TODD ◽  
R. SZABO ◽  
H. ROBERN ◽  
T. GLEESON ◽  
C. PARK ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Health Hazard ◽  
Starter Cultures ◽  
Degree Of Contamination ◽  
Enterotoxin B

In 1977, a number of staphylococcal intoxications occurred as a result of several lots of Swiss-type cheese being contaminated with Staphylococcus aureus. Blocks of cheese representing 59 of the recalled lots manufactured between January 5 and April 25, 1977, were examined for S. aureus counts and for staphylococcal thermonuclease (TNase), enterotoxin and pH. Counts ranged from <25 to 108 S. aureus/g, with most blocks containing between 104 and 106/g. Enterotoxin B was present in 72.6% of 186 samples and TNase in 52.5% of 122 samples tested. The pH was generally between 5.5 and 5.7 with some samples as high as 6.2; normal pH for Swiss-type cheese is 5.7. Variations in levels of these parameters occurred within lots and even within blocks, as well as between lots. Within blocks there seemed to be differences between samples at the center and the periphery. The activity and degree of contamination of the starter cultures, temperatures of cooking and ripening and the speed of salt penetration could be factors causing these variations. TNase was not detectable in all samples containing enterotoxin, especially those with <0.5 μg/100 g. Therefore, cheese suspected of being a health hazard, such as being manufactured under unsanitary conditions or suspected of being contaminated with S. aureus, should be sampled at the center and periphery of blocks, if these are available, and analyzed for S. aureus counts, TNase and enterotoxin.

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 Microbiological and Physicochemical Qualities of Moo Som (Traditional Thai Fermented Meat) Inoculated with Lactic Acid Bacteria Starter

2020 ◽  
Vol 17 (8) ◽  
pp. 788-800
Author(s):  
Pussadee TANGWATCHARIN ◽  
Jiraroj NITHISANTAWAKHUP ◽  
Supaluk SORAPUKDEE
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Production Rate ◽  
Lactobacillus Plantarum ◽  
Sensory Evaluation ◽  
Acid Production ◽  
Starter Cultures ◽  
Control Growth ◽  
Different Strains

The effects of different strains of lactic acid bacteria (LAB) inoculation on the fermentation rates and qualities of moo som, a traditional Thai fermented pork, were evaluated. Lactobacillus plantarum KL102 (spontaneous starter) and L. plantarum TISIR543 (commercial starter) were used as starter cultures in the production of moo som. The decreased amounts of Staphylococcus aureus and coliforms in moo som inoculated with L. plantarum KL102 were at faster rates than those in Moo som inoculated with L. plantarum TISIR543. However, the final products of moo som inoculated with both LAB starters did not find S. aureus or and coliform loadings. Inoculation of both LAB starters could control growth of yeast in samples during fermentation. Furthermore, both starter cultures exhibited a higher rate of fermentation than the control (without inoculum), as demonstrated by the faster rate pH drop and acid production (p < 0.05) during fermentation, while the fermentation of all samples were completed within 3 d. Due to higher acid production rate, texture, and especially hardness, gumminess and chewiness of inoculated moo som were higher than control moo som in the final products (p < 0.05). From the results, the inoculation of LAB starter was more beneficial in color and in overall sensory evaluation (p < 0.05). The overall quality was positively correlated with the color, odor, and texture of moo som (p < 0.01). Based on microbiological and physicochemical qualities and sensory evaluation, KL102 is a potential LAB starter for moo som production.

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