Selected physicochemical, technological, and hygienic characteristics of artisanal and sausages produced with functional starter culture

Abstract Fast acidification is one of the main factors of microbial stability of dry fermented sausages. Development of functional starter cultures for improving safety of sausages without altering their quality is under way. This study compared aspects of physicochemical, technological, hygienic and instrumental quality of sausages produced with or without functional starter culture. Finished sausages with starter had lower water activity and lower levels of enterobacteria and lactic acid bacteria, compared to artisanal ones. During most of the ripening, pH was lower in sausages with starter, but in the final products, the same pH was observed in both groups of sausages. In sausages with starter lower redness was determined than in artisanal sausages, while other parameters, colour and chewiness, did not differ significantly. Use of starter culture improved physicochemical, technological and hygienic characteristics of the final products.

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Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)

International Journal of Food Science ◽

10.1155/2015/931970 ◽

2015 ◽

Vol 2015 ◽

pp. 1-9 ◽

Cited By ~ 6

Author(s):

Noelia Z. Palavecino Prpich ◽

Marcela P. Castro ◽

María E. Cayré ◽

Oscar A. Garro ◽

Graciela M. Vignolo

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Sensory Attributes ◽

Starter Cultures ◽

Sensory Profile ◽

Small Scale ◽

Additional Tool ◽

Fermented Sausages ◽

Dry Fermented Sausages ◽

Dry Sausages

Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. In order to evaluate their performancein situand considering technological features of the isolated strains, two mixed selected autochthonous starter cultures (SAS) were designed: (i) SAS-1 (Lactobacillus sakei487 +Staphylococcus vitulinusC2) and (ii) SAS-2 (L. sakei442 +S. xylosusC8). Cultures were introduced into dry sausage manufacturing process at a local small-scale facility. Microbiological and physicochemical parameters were monitored throughout fermentation and ripening periods, while sensory attributes of the final products were evaluated by a trained panel. Lactic acid bacteria revealed their ability to colonize and adapt properly to the meat matrix, inhibiting the growth of spontaneous microflora and enhancing safety and hygienic profile of the products. Both SAS showed a beneficial effect on lipid oxidation and texture of the final products.Staphylococcus vitulinusC2, from SAS-1, promoted a better redness of the final product. Sensory profile revealed that SAS addition preserved typical sensory attributes. Introduction of these cultures could provide an additional tool to standardize manufacturing processes aiming to enhance safety and quality while keeping typical sensory attributes of regional dry fermented sausages.

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Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages

Foods ◽

10.3390/foods9050596 ◽

2020 ◽

Vol 9 (5) ◽

pp. 596 ◽

Cited By ~ 2

Author(s):

Nadia de L. Agüero ◽

Laureano S. Frizzo ◽

Arthur C. Ouwehand ◽

Gonzalo Aleu ◽

Marcelo R. Rosmini

Keyword(s):

Antimicrobial Activity ◽

Lactic Acid ◽

Lipolytic Activity ◽

Reductase Activity ◽

Lactic Acid Production ◽

Starter Culture ◽

Lactobacillus Rhamnosus ◽

Starter Cultures ◽

Fermented Sausages ◽

Dry Fermented Sausages

The objective of this study was to investigate probiotic microorganisms for use as starter cultures in dry fermented sausages production. A total of eight strains were studied evaluating technological and safety characteristics including the ability to grow, lactic acid production, gas formation, catalase activity, nitrate reductase activity, proteolytic activity, lipolytic activity, hydrogen peroxide production, salt tolerance, performance at low temperatures, decarboxylation of amino acids and antimicrobial activity against pathogens associated with the product. Lactobacillus rhamnosus R0011, L. rhamnosus Lr-32, Lactobacillus paracasei Lpc-37, Lactobacillus casei Shirota and Enterococcus faecium MXVK29 were good candidates for use as fermented sausages starters cultures because they showed the best technological and safety properties since they did not demonstrate amino acid decarboxylation but showed antimicrobial activity against Listeria monocytogenes, Escherichia coli, Salmonella Dublin and Staphylococcus aureus. L. rhamnosus Lr-32 was the strain best tolerating the levels of salt, nitrate and low pH during the simulated stages of fermentation and ripening of sausage. The strain was thus the most promising of the tested probiotics as sausage starter culture. The findings warrant studies in a meat matrix, such as that of raw-cured sausage, to evaluate the effects of L. rhamnosus Lr-32 under actual conditions.

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Change in the microbiota of dense rye starter during long-term maintenance.

Khleboproducty ◽

10.32462/0235-2508-2020-29-11-33-37 ◽

2020 ◽

Vol 29 (11) ◽

pp. 33-37

Author(s):

M.N. Lokachuk ◽

◽

V.K. Khlestkin ◽

O.A. Savkina ◽

L.I. Kuznetzova ◽

...

Keyword(s):

Lactic Acid ◽

New Species ◽

Species Diversity ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Starter Cultures ◽

Leading Role ◽

Term Maintenance

The article is devoted to the study of the microbial starter cultures preservation during the process of long-term maintenance of the sourdough in the laboratory, as well as the study of the influence of microbiota changes on the physicochemical indicators of the sourdough. The leading role in sourdough is played by lactic acid bacteria and yeast, the quality of the starter culture and bread itself largely depends on the ratio and species diversity of this microorganisms. The strains of L. paracasei / L. casei 5, L. paracasei / L. casei 63, L. plantarum 78 and the yeast C. milleri Chernorechensky are used to prepare sourdough. It was shown that the use of starter cultures of lactic acid bacteria and yeast in the technology of dense rye sourdough leads to the dominance of starter microorganisms and the sourdough production having good biotechnological characteristics already in the first phase of preparinf. However, with long-term maintenance of the sourdough, new species of lactic acid bacteria begin to dominate, which differ from those introduced in first phase. It was found that changes in the starter culture microbiota had a significant effect on the physicochemical indicators of the starter culture quality.

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Distribution of Aminogenic Activity among Potential Autochthonous Starter Cultures for Dry Fermented Sausages

Journal of Food Protection ◽

10.4315/0362-028x-73.3.524 ◽

2010 ◽

Vol 73 (3) ◽

pp. 524-528 ◽

Cited By ~ 28

Author(s):

M. L. LATORRE-MORATALLA ◽

S. BOVER-CID ◽

R. TALON ◽

T. AYMERICH ◽

M. GARRIGA ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Starter Cultures ◽

Acid Decarboxylase ◽

Decarboxylase Activity ◽

Bacterial Strains ◽

Lactobacillus Curvatus ◽

Gram Positive ◽

Fermented Sausages

Any bacterial strain to be used as starter culture should have suitable characteristics, including a lack of amino acid decarboxylase activity. In this study, the decarboxylase activity of 76 bacterial strains, including lactic acid bacteria and gram-positive, catalase-positive cocci, was investigated. These strains were previously isolated from European traditional fermented sausages to develop autochthonous starter cultures. Of all the strains tested, 48% of the lactic acid bacteria strains and 13% of gram-positive, catalase-positive cocci decarboxylated one or more amino acids. Aminogenic potential was strain dependent, although some species had a higher proportion of aminogenic strains than did others. Thus, all Lactobacillus curvatus strains and 70% of Lactobacillus brevis strains had the capacity to produce tyramine and β-phenylethylamine. Some strains also produced other aromatic amines, such as tryptamine and the diamines putrescine and cadaverine. All the enterococcal strains tested were decarboxylase positive, producing high amounts of tyramine and considerable amounts of β-phenylethylamine. None of the staphylococcal strains had tyrosine-decarboxylase activity, but some produced other amines. From the aminogenic point of view, Lactobacillus plantarum, Lactobacillus sakei, and Staphylococcus xylosus strains would be the most suitable for use as autochthonous starter cultures for traditional fermented sausages.

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Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

Khleboproducty ◽

10.32462/0235-2508-2020-29-12-59-63 ◽

2020 ◽

Vol 29 (12) ◽

pp. 59-63

Author(s):

O.I. Parakhina ◽

◽

M.N. Lokachuk ◽

L.I. Kuznetsova ◽

E.N. Pavlovskaya ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Comparative Assessment ◽

Starter Cultures ◽

Bakery Products ◽

Gluten Free ◽

Microbial Composition ◽

Fermentative Activity ◽

Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

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Lactic Acid Bacteria in Cheddar Cheese Made with Sodium Chloride, Potassium Chloride or Mixtures of the Two Salts

Journal of Food Protection ◽

10.4315/0362-028x-58.1.62 ◽

1995 ◽

Vol 58 (1) ◽

pp. 62-69 ◽

Cited By ~ 14

Author(s):

K. ANJAN REDDY ◽

ELMER H. MARTH

Keyword(s):

Lactic Acid ◽

Sodium Chloride ◽

Lactic Acid Bacteria ◽

Potassium Chloride ◽

Starter Culture ◽

Cheddar Cheese ◽

Starter Cultures ◽

Detectable Effect ◽

Agar Media ◽

Cheese Curd

Three different split lots of Cheddar cheese curd were prepared with added sodium chloride (NaCl) potassium chloride (KCl) or mixtures of NaCl/KCl (2:1 1:1 1:2 and 3:4 all on wt/wt basis) to achieve a final salt concentration of 1.5 or 1.75%. At intervals during ripening at 3±1°C samples were plated with All-Purpose Tween (APT) and Lactobacillus Selection (LBS) agar. Isolates were obtained of bacteria that predominated on the agar media. In the first trial (Lactococcus lactis subsp. lactis plus L. lactis subsp. cremoris served as starter cultures) L. lactis subsp.lactis Lactobacillus casei and other lactobacilli were the predominant bacteria regardless of the salting treatment Received by the cheese. In the second trial (L. lactis subsp. lactis served as the starter culture) unclassified lactococci L. lactis subsp. lactis unclassified lactobacilli and L. casei predominated regardless of the salting treatment given the cheese. In the third trial (L. lactis subsp. cremoris served as the starter culture) unclassified lactococci unclassified lactobacilli L. casei and Pediococcus cerevisiae predominated regardless of the salting treatment applied to the cheese Thus use of KCl to replace some of the NaCl for salting cheese had no detectable effect on the kinds of lactic acid bacteria that developed in ripening Cheddar cheese.

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Perubahan Komposisi Kimiawi Produk Yogurt dengan Penambahan Kalsium Karbonat pada Kultur Starter Campuran

Jurnal Natur Indonesia ◽

10.31258/jnat.17.1.5-12 ◽

2017 ◽

Vol 17 (1) ◽

pp. 5

Author(s):

Agus Safari ◽

Sarah Fahma Ghina ◽

Sadiah Djajasoepena ◽

O. Suprijana ' ◽

Ida Indrawati ◽

...

Keyword(s):

Lactic Acid ◽

Calcium Carbonate ◽

Chemical Composition ◽

Lactic Acid Bacteria ◽

Acid Content ◽

Soluble Protein ◽

Starter Culture ◽

Lactobacillus Bulgaricus ◽

Bacteria Culture

Mixed lactic acid bacteria culture is commonly used in yogurt production. In the present study, two lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus) was used as starter culture. Calcium carbonate was added to the starter culture to increase the quality of mixed starter culture of L. bulgaricus and S. thermophillus with ratio of 4:1. The present study was directed to investigate the chemical composition of mixed starter culture with and without calcium carbonat addition. Furthermore, the effect of each starter culture on yogurt product chemical composition was also examined. The pH, lactose, soluble protein and acid content was determined as chemical composition parameters. For starter culture without calcium carbonate addition, the yogurt has pH, lactose, soluble protein and acid content of 4.18–4.39, 4.18–4.39% w/v, 2.88–4.36% w/v and 0.82–0.99% w/v, respectively. While for starter culture with calcium carbonate addition, the yogurt product has pH, lactose, soluble protein and acid content of 4.26–4.37, 1.47–1.75% b/v, 3.42–4.95% w/v and 0.86–1.11% w/v, respectively. Addition of 0.05% w/v calcium carbonate to mixed starter culture gave effect on lactose consumption, where it still can convert lactose to lactic acid up to 45 days of storage. Furthermore, the yogurt product made with starter culture with calcium carbonate addition has higher soluble protein content compared to yogurt made with starter culture without calcium carbonate addition

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Effect of Lactic Acid Bacteria and Yeast Starter Cultures on the Soaking Time and Quality of “Ofada” Rice

Food and Nutrition Sciences ◽

10.4236/fns.2012.32030 ◽

2012 ◽

Vol 03 (02) ◽

pp. 207-211 ◽

Cited By ~ 5

Author(s):

Oluwafunmilayo Adeniran ◽

Olusegun Atanda ◽

Mojisola Edema ◽

Olusola Oyewol

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Cultures ◽

Soaking Time

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Mixed Starter Cultures To Control Biogenic Amine Production in Dry Fermented Sausages

Journal of Food Protection ◽

10.4315/0362-028x-63.11.1556 ◽

2000 ◽

Vol 63 (11) ◽

pp. 1556-1562 ◽

Cited By ~ 49

Author(s):

SARA BOVER-CID ◽

MARIA IZQUIERDO-PULIDO ◽

M. CARMEN VIDAL-CAROU

Keyword(s):

Biogenic Amine ◽

Raw Materials ◽

Starter Culture ◽

Starter Cultures ◽

No Production ◽

Lactobacillus Sakei ◽

Staphylococcus Carnosus ◽

Fermented Sausages ◽

Dry Fermented Sausages ◽

Staphylococcus Spp

Several combinations of an amine-negative Lactobacillus sakei strain, along with proteolytic Staphylococcus carnosus or Staphylococcus xylosus strains, were used to study the influence of mixed starter cultures on biogenic amine production during the manufacture of dry fermented sausages. Changes in pH, water content, proteolysis, microbial counts, and biogenic amine contents were simultaneously examined in a spontaneously fermented batch and in three mixed starter-mediated batches. A double-controlled microbial charge initially inoculated as mixed starter culture of L. sakei and Staphylococcus spp. (all amine-negative strains) drastically reduced tyramine, cadaverine, and putrescine accumulation. No production of other aromatic amines such as histamine, phenylethylamine, or tryptamine was observed in any batch. The polyamines, spermine and spermidine, were found in raw materials and their levels decreased slightly in the spontaneously fermented batch. No correlation between proteolysis and biogenic amine production was observed. The use of proper technological conditions favoring starter development and the use of the raw materials with good hygienic quality make it possible to produce fermented sausages nearly free of biogenic amines.

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