Effect of Bacteriophage on the Activity of Lactic Acid Starter Cultures Used in the Production of Fermented Sausage

1984 ◽  
Vol 49 (2) ◽  
pp. 650-651 ◽  
Author(s):  
K. E. TREVORS ◽  
R. A. HOLLEY ◽  
A. G. KEMPTON
Keyword(s):  
Lactic Acid ◽  
Starter Cultures ◽  
Fermented Sausage

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.

The survival of Pediococcus acidilactici (0110 TAT-1), Lactobacillus casei (NRRL-B 1922) and Listeria monocytogenes (ATCC 1194) on the Curing Types

2016 ◽  
Vol 6 (1) ◽  
pp. 34-38
Author(s):  
Happy Nursyam ◽  
Widjanarko S B ◽  
Sukoso Sukoso
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactobacillus Casei ◽  
Pathogenic Bacteria ◽  
Incubation Temperature ◽  
Starter Culture ◽  
Starter Cultures ◽  
Pediococcus Acidilactici ◽  
Fermented Sausage ◽  
Liquid Smoke

Lactic acid bacteria (LAB) consist of four genera, namely Lactobacillus, Leuco-nostoc, Pediococcus, and Streptococcus. Pediococcus and Lactobacillus are used as starter cultures in the processing of fermented food products such as sour milk, shrimp paste and fermented sausage. . The use of starter culture is intended to speed up the fermentation process as well as inhibiting the growth of other pathogenic bacteria. Common LAB are gram-positive, do not have spores, cocci or bacilli, and produce lactic acid from the fermenta-tion of carbohydrates. Antimicrobial components produced by LAB can inhibit the growth of pathogenic bacteria in fermented products, for example Pediocin produced by P. acidilactici and Lactasin by L. casei. Fermented meat products may possibly be contaminated by Listeria monocytogenes if the implementation is not hygienic. In fermented sausage processing, commonly used preservatives are: NaCl, NaNO2, NaNO3, liquid smoke, pH, and lactic acid. The purpose of this study was to determine the survival of Pediococcus acidilactici, Lactobacillus casei, and Listeria monocytogenes in some kind of curing with different concentrations. The method used is descriptive, where data are shown as mean ± STD. The results showed that P. acidilactici, L. ca-sei, and L.monocytogenes can survive at a rate of NaCl 0-3%; NaNO2 0-100 ppm; NaNO3 0-200 ppm; liquid smoke 0-4%; pH 3 - 5.6; and the incubation temperature of 5-50 °C.

A Survey of Histamine Levels in Sausages1,2

1978 ◽  
Vol 41 (8) ◽  
pp. 634-637 ◽  
Author(s):  
STEVE L. TAYLOR ◽  
MATTHEW LEATHERWOOD ◽  
ELLEN R. LIEBER
Keyword(s):  
Lactic Acid ◽  
Starter Cultures ◽  
Processing Plant ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Different Types ◽  
Dry Sausages

A survey of 390 sausage samples of nine different types obtained at the retail level revealed the following mean histamine levels on a mg/100 g basis: bologna −0.55, cooked salami −0.83, kosher salami −0.50, beef summer sausage −1.07, thuringer-cervelat −2.35, thuringer −1.19. Italian dry salami Brand A — 24.5, Brand B — 2.14, Brand C — 19.1. pepperoni Brand D — 1.03, Brand B — 1.42, Brand C — 38.1, and chorizo — 2.29. The dry, fermented sausages (Italian dry salami and pepperoni) had higher and more variable histamine levels than either the cooked or the semi-dry sausages. The brand specific differences seen in Italian dry salami and pepperoni, which are significant at the 0.005 level, would suggest that proper control of the natural fermentations could largely prevent histamine accumulation. These differences also indicate that the microflora of each processing plant influences the microflora and the resultant histamine levels of the naturally fermented sausage. Since the semi-dry sausages (beef summer sausage, thuringer-cervelat, and thuringer) are fermented by addition of commercial lactic acid starter cultures, these bacteria must produce only small amounts of histamine. The presence of rather high histamine levels in some samples of Italian dry salami and pepperoni suggests that the potential exists for formation of toxic levels of histamine in dry, fermented sausage if any gross mishandling of the product occurs.

Effect of Starter Cultures on Biogenic Amine Formation during Fermented Sausage Production

1997 ◽  
Vol 60 (7) ◽  
pp. 825-830 ◽  
Author(s):  
TERESA HERNÁNDEZ-JOVER ◽  
MARIA IZQUIERDO-PULIDO ◽  
M. TERESA VECIANA-NOGUÉS ◽  
ABEL MARINÉ-FONT ◽  
M. CARMEN VIDAL-CAROU
Keyword(s):  
Lactic Acid ◽  
Biogenic Amine ◽  
Raw Materials ◽  
Starter Cultures ◽  
Lower Amount ◽  
Fermented Sausage ◽  
High Background ◽  
Pork Lard ◽  
Materials Used ◽  
Fermentation Stage

Changes in biogenic amines, pH, water activity values. and counts of aerobic, lactic acid, Enterobacteriaceae, and pseudomonad bacteria were followed during production of dry sausage. The effect of two starter cultures, Lactobacillus plantarum plus Micrococcus carnosus and Pediococcus pentosaceus plus Micrococcus carnosus, on amine production was investigated. Raw materials used in sausage production only contributed spermine and spermidine to the final products. Tyramine, putrescine, and cadaverine contents increased during the fermentation stage, and tyramine was the prevailing amine in the final sausages. Sausages produced by fermentation with starters, as compared to natural fermentation (control), had a lower amount of tyramine, putrescine, and cadaver-ine' but differences in microbial counts were minor. Levels of spermine decreased during sausage production and those of spermidine remained relatively constant. Aerobic plate and lactic acid bacteria counts increased during ripening while levels of species of Enterobacteriaceae and pseudomonads decreased. Starters seemed to decrease the biogenic amine formation but did not prevent it. The high background flora naturally present on the starting meat and pork lard seemed to have a strong influence on biogenic amine formation during ripening.

Utilización de cultivos iniciadores en la elaboración de chorizo y su influencia en las propiedades sensoriales / Use of starter cultures in dry-fermented sausage (chorizo) and their influence on the sensory properties

1997 ◽  
Vol 3 (1) ◽  
pp. 31-42 ◽  
Author(s):  
C. González-Fernández ◽  
E.M. Santos ◽  
I. Jaime ◽  
J. Rovira
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Fermented Sausage ◽  
Lactobacillus Sake ◽  
Dry Fermented Sausage ◽  
Different Types

The influence of different starter cultures on the sensory properties of chorizo, especially on texture, was studied. This work focused on the differences observed between the use of the commercial lactic acid bacteria Lactobacillus sake (Lc) and Pediococcus sp (Pc), as well as on the differences between these commercial strains and another Lactobacillus sake (A216) isolated from traditional chorizo. Three batches of chorizo were processed, each batch made up of four different types that contained or lacked one of the three starter cultures. Concerning capacity of acidification, the results indicated that there were no differences between the use of Lactobacillics sake or Pediococcus sp when 0.1% glucose is used. Furthermore, there were no differences in the sensory properties of the final product. Sausage processed with noncommercial Lactobacillus sake (A216) had a more intense flavour and was preferred by consumers because of its texture and overall characteristics. The use of starter culture had a favourable influence on sausage processing, reducing its manu facture time and improving some sensory properties of the final product.

scholarly journals Characterization of lactic acid bacteria isolated from Bosnian artisanal dry fermented sausage (sudzuk) during fermentation

Genetika ◽  
2015 ◽  
Vol 47 (3) ◽  
pp. 819-832 ◽  
Author(s):  
Josip Colo ◽  
Sanja Mihajlovic ◽  
Maja Tolinacki ◽  
Mersiha Alkic ◽  
Dusanka Popovic ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactococcus Lactis ◽  
Leuconostoc Mesenteroides ◽  
Starter Cultures ◽  
Fermented Sausage ◽  
Enterococcus Durans ◽  
Dry Fermented Sausage ◽  
Rdna Sequencing

Bosnian sudzuk is a dry fermented sausage produced in a rural household near the town of Visoko in central Bosnia and Herzegovina. This kind of sausage was manufactured only from beef and spices in a traditional way without the addition of a starter cultures. To identify lactic acid bacteria (LAB), a total number of 160 Lstrains were isolated from five samples of Bosnian sudzuk collected over 28 days of fermentation. Preliminary identification by phenotypic tests and 16S rDNA sequencing were performed for all 160 of the Lisolates. Identification of Lstrains from traditionally produced Bosnian sausage at the species level revealed the presence of six genera: Lactococcus sp., Enterococcus sp., Leuconostoc sp., Lactobacillus sp., Pediococcus sp. and Weissella sp.. Among the 15 distinct species identified, the species Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus lactis, Enterococcus faecalis and Enterococcus durans were present throughout the entire process of fermentation. Leuconostoc mesenteroides, Lactobacillus plantarum and Lactococcus lactis prevailed, with 21.8%, 19.3% and 13.1%, respectively, of total Lstrains during the entire fermentation process. Significant negative correlations (r = 0.892 and r = 0.829, respectively) between the presence of Weissella sp. and Lactobacillus sp., and between the presence of Weissella sp. and Lactococcus sp. were recorded. Lactobacillus plantarum, Enterococcus durans and Leuconostoc mesenteroides were the best producers of aromogenic compounds while 32.3% of Lactobacillus plantarum and 28.6% of Leuconostoc mesenteroides were produced exopolysaccharides.

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.

Sign in / Sign up

Export Citation Format

Share Document