Effect of Infection of a Bacteriophage in a Starter Culture during the Production of Salami Dry Sausage; A Model Study

1984 ◽  
Vol 49 (2) ◽  
pp. 337-340 ◽  
Author(s):  
INGOLF F. NES ◽  
ODDVIN SØRHEIM
Keyword(s):  
Starter Culture ◽  
Model Study ◽  
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 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.

Social Desirability in Personality Inventories

2014 ◽  
Vol 35 (3) ◽  
pp. 144-157 ◽  
Author(s):  
Martin Bäckström ◽  
Fredrik Björklund
Keyword(s):  
Social Desirability ◽  
Big Five ◽  
Work Performance ◽  
Factor Model ◽  
Five Factor Model ◽  
Peer Ratings ◽  
Personality Inventories ◽  
Model Study ◽  
The Difference ◽  
New Variables

The difference between evaluatively loaded and evaluatively neutralized five-factor inventory items was used to create new variables, one for each factor in the five-factor model. Study 1 showed that these variables can be represented in terms of a general evaluative factor which is related to social desirability measures and indicated that the factor may equally well be represented as separate from the Big Five as superordinate to them. Study 2 revealed an evaluative factor in self-ratings and peer ratings of the Big Five, but the evaluative factor in self-reports did not correlate with such a factor in ratings by peers. In Study 3 the evaluative factor contributed above the Big Five in predicting work performance, indicating a substance component. The results are discussed in relation to measurement issues and self-serving biases.

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

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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