scholarly journals Monitoring of probiotic bacterial cells Lactobacillus casei in dry fermented sausages

2008 ◽  
Vol 56 (2) ◽  
pp. 39-44
Author(s):  
Radka Burdychová ◽  
P. Hoferková
Keyword(s):  
Lactobacillus Casei ◽  
Starter Cultures ◽  
Bacterial Cells ◽  
Bacterial Colony ◽  
Pediococcus Pentosaceus ◽  
Specific Pcr ◽  
Cell Counts ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Species Specific

Combination of microbiology cultivation methods and methods of molecular biology is the best way how to achieve correct qualitative and quantitative probiotic analysis. The aim of this study was mo­ni­to­ring of amounts of different starter bacteria supplemented with probiotic bacterial cells Lactobacillus casei (Chr. Hansen) during fermentation and ripening of fermented sausages. Two starter cultures, one consisted of Pediococcus pentosaceus and Staphylococcus xylosus, the second of Pediococcus pentosaceus and Staphylococcus carnosus, were used for the production of sausages. As a detection method of starter and probiotic cell counts, the cultivation on MRS –IM – sorbitol agar was used. Furthermore, the confirmation of L. casei was carried out using species specific PCR. The counts of probiotic L. casei in both probiotic sausages were 106/g and stayed at this level during the whole ripening period (100 days). The counts of starter bacteria were 107/g after the 7 days of fermentation and stayed at this level during the whole fermentation period. PCR from one bacterial colony confirmed the identity of L. casei in 80% of analysed colonies.

scholarly journals Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry

Animals ◽  
2019 ◽  
Vol 9 (2) ◽  
pp. 55 ◽  
Author(s):  
Martin Škrlep ◽  
Marjeta Čandek-Potokar ◽  
Nina Batorek-Lukač ◽  
Urška Tomažin ◽  
Mónica Flores
Keyword(s):  
Fatty Acids ◽  
Thiobarbituric Acid ◽  
Starter Cultures ◽  
Raw Material ◽  
Thiobarbituric Acid Reactive Substances ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Amino Acid Degradation ◽  
Sensory Analyses ◽  
Husbandry System

Dry-fermented sausages were produced in a traditional way, without addition of nitrites and starter cultures, from meat of an autochthonous breed (Krškopolje pig) raised either in a conventional indoor or organic husbandry system. Physicochemical and sensory analyses were performed at the end of processing to characterize their quality. Dry-fermented sausages from organic pork retained more moisture, which resulted in higher water activity and softer texture (instrumental and sensory). They were more oxidized (higher thiobarbituric acid reactive substances (TBARS)), in agreement with more unsaturated fatty acid profile, a higher score for rancid taste, and a higher relative abundance of volatiles from lipid β-oxidation. Overall, dry-fermented sausages from organic pork had lower levels of volatile compounds, particularly, those originating from spices (despite the same quantity added) and lower levels of amino-acid degradation. Sensory analysis showed that dry-fermented sausages from organic pork had less intensive and vivid color, tasted more bitter and sour, and had more off-tastes. The observed differences could be related to initial differences in raw material (differences in meat pH and level of polyunsaturated fatty acids) affecting the process of fermentation.

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

2000 ◽  
Vol 63 (11) ◽  
pp. 1556-1562 ◽  
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.

Identification of starter cultures in thermally treated plain yogurt using gene probes and polymerase chain reaction

1996 ◽  
Vol 63 (4) ◽  
pp. 607-613 ◽  
Author(s):  
Sonja Lick ◽  
Martina Keller ◽  
Uli Krusch ◽  
Knut J. Heller
Keyword(s):  
Polymerase Chain Reaction ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Agarose Gel Electrophoresis ◽  
Chain Reaction ◽  
Specific Pcr ◽  
Specific Hybridization ◽  
Polymerase Chain ◽  
Species Specific

SummaryPlain yogurts (set type) fermented by three different starter cultures were subjected to different heat treatments (20 s at 72, 80 or 100 ·C, or 30 min at 60, 70, 80 or 100 ·C). DNA was extracted from each yogurt and analysed by agarose gel electrophoresis, by species-specific hybridization and by primer-specific polymerase chain reaction (PCR). Obvious degradation of DNA could be observed after heating at 80 ·C for 30 min and at 100 ·C for 20 s and 30 min. Identification ofLactobacillus delbrueckiiusing a species-specific hybridization fragment could be carried out in yogurt treated at 100 ·C for 20 s or for 30 min at lower temperatures. After treatment for 30 min at 100 ·C identification by hybridization was no longer possible. However, under the same conditions identification of starter microorganisms was still possible by primer-specific PCR, and this was demonstrated as an example forStreptococcus thermophilus.

scholarly journals Detection of Enteric Viruses and Core Microbiome Analysis in Artisanal Colonial Salami-Type Dry-Fermented Sausages from Santa Catarina, Brazil

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1957
Author(s):  
Roberto Degenhardt ◽  
Doris Sobral Marques Souza ◽  
Leidiane A. Acordi Menezes ◽  
Gilberto Vinícius de Melo Pereira ◽  
David Rodríguez-Lázaro ◽  
...  
Keyword(s):  
Debaryomyces Hansenii ◽  
Abundant Species ◽  
Physicochemical Characteristics ◽  
Starter Cultures ◽  
Raw Material ◽  
Santa Catarina ◽  
Core Microbiome ◽  
Rotavirus A ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Microbial fermentation plays an important role in the manufacturing of artisanal sausages and can have major effects on product quality and safety. We used metagenomics and culture-dependent methods to study the presence of Hepatitis E virus (HEV) and Rotavirus A (RV-A), and fungal and bacterial communities, in artisanal Colonial salami-type dry-fermented sausages in Santa Catarina state, Brazil. Lactic acid bacteria (LAB) and yeast dominated the microbiome. Latilactobacillus sakei and Debaryomyces hansenii were ubiquitous and the most abundant species. The DNA of some foodborne pathogens was found in very low concentrations although viable cells of most of these species were undetectable by cultivation methods. The characteristics of the raw material and hygiene of the artisanal sausage manufacturing process resulted in high loads of beneficial microorganisms and the absence of HEV and RV-A viruses as determined by RT-qPCR assays. In conclusion, high LAB load in sausages was more relevant to preventing pathogen growth than the ripening time and/or physicochemical characteristics. However, the presence of Clostridium spp. and other pathogens in some samples must be taken into account for the development of future preservation methods; appropriate LAB starter cultures and health surveillance are required in the production process to prevent foodborne outbreaks.

scholarly journals Studies on the Some Properties of Dry Fermented Sausages with Bacterial Starter Cultures

1998 ◽  
Vol 69 (1) ◽  
pp. 53-61
Author(s):  
Masayuki MIKAMI ◽  
Hisako KAWASIMA ◽  
Mitsuo SEKIKAWA
Keyword(s):  
Starter Cultures ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

scholarly journals Effect of Starter Cultures Combinations on Lipolytic Activity and Ripening of Dry Fermented Sausages

2014 ◽  
Vol 13 (4) ◽  
pp. 3422 ◽  
Author(s):  
Enver Baris Bingol ◽  
Gurhan Ciftcioglu ◽  
Funda Yilmaz Eker ◽  
Hasret Yardibi ◽  
Osman Yesil ◽  
...  
Keyword(s):  
Lipolytic Activity ◽  
Starter Cultures ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Survival of Listeria monocytogenes Strains in a Dry Sausage Model

2008 ◽  
Vol 71 (8) ◽  
pp. 1550-1555 ◽  
Author(s):  
RIINA TOLVANEN ◽  
SANNA HELLSTRÖM ◽  
DIETER ELSSER ◽  
HEIKE MORGENSTERN ◽  
JOHANNA BJÖRKROTH ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Starter Cultures ◽  
The Other ◽  
High Concentration ◽  
Differential Survival ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Protective Culture ◽  
Dry Sausage ◽  
Protective Cultures

The survival of five inoculated Listeria monocytogenes strains (DCS 31, DCS 184, AT3E, HT4E, and HR5E) was studied in dry fermented sausages prepared using two different starter cultures (starter A and B) with or without a protective Lactobacillus plantarum DDEN 2205 strain. L. monocytogenes was detected throughout ripening in every sausage sample in which the L. plantarum DDEN 2205 strain had not been used. The use of either starter A, with a high concentration of protective culture, or starter B, with a low concentration of protective culture, resulted in L. monocytogenes–negative sausages after 17 days of ripening. Differential survival was noted among the L. monocytogenes strains during fermentation. Strains AT3E and DCS 31 survived in sausages with protective cultures more often than did the other strains, whereas HT4E and HR5E were inhibited during ripening by all starter and protective cultures used. Protective cultures such as L. plantarum may be used as part of a hurdle strategy in dry sausage processing, but variations in susceptibility of different L. monocytogenes strains can create problems if other hurdles are not included.

scholarly journals Effect of Sugar Content on Quality Characteristics and Shelf-Life of Probiotic Dry-Fermented Sausages Produced by Free or Immobilized Lactobacillus casei ATCC 393

Foods ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 219 ◽  
Author(s):  
Marianthi Sidira ◽  
Gregoria Mitropoulou ◽  
Alex Galanis ◽  
Maria Kanellaki ◽  
Yiannis Kourkoutas
Keyword(s):  
Shelf Life ◽  
Lactobacillus Casei ◽  
Immobilized Cells ◽  
Sugar Content ◽  
Starter Culture ◽  
Physicochemical Characteristics ◽  
Fermented Sausages ◽  
Sugar Addition ◽  
Dry Fermented Sausages ◽  
Positive Effect

The aim of the present study was to investigate the effect of sugar content (0, 0.30, and 0.60%) on quality attributes and shelf-life of dry-fermented sausages stored for 66 days containing free or immobilized Lactobacillus casei ATCC 393 on wheat. For comparison, dry-fermented sausages with no starter culture were also produced. Physicochemical characteristics ranged within the levels usually observed in fermented sausages, while a drastic decrease was recorded in numbers of enterobacteria, staphylococci, and pseudomonads during ripening in all cases. Noticeably, sugar addition and the probiotic culture resulted in significant increase of shelf-life, whereas levels of L. casei ATCC 393 after 66 days of ripening persisted above 6 log cfu/g. Sugar addition had a positive effect on sensory attributes; although all products were of high quality, the immobilized cells provided a distinctive characteristic aroma and a fine taste.

scholarly journals Differences in the mycoflora of dry-fermented sausages casings before and after six months of refrigerated storage

2020 ◽  
Vol 52 (2) ◽  
Author(s):  
Manuela Zadravec ◽  
Tina Lešić ◽  
Irena Perković ◽  
Željko Jakopović ◽  
Nada Vahčić ◽  
...  
Keyword(s):  
Ph Value ◽  
Nutrient Content ◽  
Starter Cultures ◽  
Refrigerated Storage ◽  
Intrinsic Factors ◽  
Antimicrobial Substances ◽  
Plastic Bags ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Before And After

During the curing period of dry-fermented sausages, the surface mycoflora changes according to the environmental conditions and intrinsic factors, such as nutrient content, water activity, pH value and the presence of antimicrobial substances (starter cultures). In this study, 25 samples of dry-fermented sausages from Croatian family small holdings were examined, the casings peeled off and examined for mycobiota before and after six months of refrigerated storage in plastic bags, at +4 °C in darkness, at a low humidity and evaporation rate. For mycobiota identification, traditional (macroscopic and microscopic) and molecular (Polymerase Chain Reaction, PCR) methods were combined. At the beginning of the study (after sausage curing), the prevalent isolated species were from the genera Penicillium (74%), Aspergillus 14% and Mucor (12%). After the six month period, a different mould structure was observed, with the dominant isolation of Aspergillus genus (64%), followed by the genera Penicillium (34%) and Mucor (2%). In comparison with the literature data, it can be concluded that the casing mycoflora on dry-fermented sausages stored in the refrigerator changed in the same way as if they not been refrigerated, though the process of mycoflora change was slower with refrigeration.

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