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 Effects of Different Spices Used in Production of Fermented Sausages on Growth of and Curvacin A Production by Lactobacillus curvatus LTH 1174

2004 ◽  
Vol 70 (8) ◽  
pp. 4807-4813 ◽  
Author(s):  
Jurgen Verluyten ◽  
Frédéric Leroy ◽  
Luc de Vuyst
Keyword(s):  
Lactic Acid Production ◽  
Biomass Concentration ◽  
Bacteriocin Production ◽  
Starter Cultures ◽  
Lag Phase ◽  
Lactobacillus Curvatus ◽  
Ph Profile ◽  
Fermented Sausage ◽  
Fermented Sausages

ABSTRACT Lactobacillus curvatus LTH 1174, a fermented sausage isolate, produces the listericidal bacteriocin curvacin A. The effect of different spices relevant for the production of fermented sausages was investigated in vitro through laboratory fermentations with a meat simulation medium and an imposed pH profile relevant for Belgian-type fermented sausages. The influence on the growth characteristics and especially on the kinetics of curvacin A production with L. curvatus LTH 1174 was evaluated. Pepper, nutmeg, rosemary, mace, and garlic all decreased the maximum specific growth rate, while paprika was the only spice that increased it. The effect on the lag phase was minor except for nutmeg and especially for garlic, which increased it, yet garlic was stimulatory for biomass production. The maximum attainable biomass concentration (X max) was severely decreased by the addition of 0.40% (wt/vol) nutmeg, while 0.35% (wt/vol) garlic or 0.80% (wt/vol) white pepper increased X max. Nutmeg decreased both growth and bacteriocin production considerably. Garlic was the only spice enhancing specific bacteriocin production, resulting in higher bacteriocin activity in the cell-free culture supernatant. Finally, lactic acid production was stimulated by the addition of pepper, and this was not due to the manganese present because an amount of manganese that was not growth limiting was added to the growth medium. Addition of spices to the sausage mixture is clearly a factor that will influence the effectiveness of bacteriocinogenic starter cultures in fermented-sausage manufacturing.

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.

Competitiveness and Antibacterial Potential of Bacteriocin-Producing Starter Cultures in Different Types of Fermented Sausages

2008 ◽  
Vol 71 (9) ◽  
pp. 1817-1827 ◽  
Author(s):  
FRÉDÉRIC RAVYTS ◽  
SILVANA BARBUTI ◽  
MARIA ANGELA FRUSTOLI ◽  
GIOVANNI PAROLARI ◽  
GIOVANNA SACCANI ◽  
...  
Keyword(s):  
Production Process ◽  
Starter Cultures ◽  
Fermented Sausage ◽  
Fermented Sausages ◽  
Bacteriocin Producer ◽  
Dry Fermented Sausages ◽  
Different Types ◽  
Universal Applicability ◽  
Antibacterial Potential

Application of bacteriocin-producing starter cultures of lactic acid bacteria in fermented sausage production contributes to food safety. This is sometimes hampered by limited efficacy in situ and by uncertainty about strain dependency and universal applicability for different sausage types. In the present study, a promising antilisterial-bacteriocin producer, Lactobacillus sakei CTC 494, was applied as a coculture in addition to commercial fermentative starters in different types of dry-fermented sausages. The strain was successful in both Belgian-type sausage and Italian salami that were artificially contaminated with about 3.5 log CFU g−1 of Listeria monocytogenes. After completion of the production process, this led to listerial reductions of up to 1.4 and 0.6 log CFU g−1, respectively. In a control sausage, containing only the commercial fermentative starter, the reduction was limited to 0.8 log CFU g−1 for the Belgian-type recipe, where pH decreased from 5.9 to 4.9, whereas an increase of 0.2 log CFU g−1 was observed for Italian salami, in which the pH rose from 5.7 to 5.9 after an initial decrease to pH 5.3. In a Cacciatore recipe inoculated with 5.5 log CFU g−1 of L. monocytogenes and in the presence of L. sakei CTC 494, there was a listerial reduction of 1.8 log CFU g−1 at the end of the production process. This was superior to the effect obtained with the control sausage (0.8 log CFU g−1). Two commercial antilisterial cultures yielded reductions of 1.2 and 1.5 log CFU g−1. Moreover, repetitive DNA sequence–based PCR fingerprinting demonstrated the competitive superiority of L. sakei CTC 494.

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.

Preliminary Analysis of the Lipase Gene (gehM ) Expression of Staphylococcus xylosus In Vitro and during Fermentation of Naturally Fermented Sausages (In Situ)

2007 ◽  
Vol 70 (11) ◽  
pp. 2665-2669 ◽  
Author(s):  
LUCILLA IACUMIN ◽  
LUCA COCOLIN ◽  
CARLO CANTONI ◽  
GIUSEPPE COMI
Keyword(s):  
Gene Expression ◽  
Preliminary Analysis ◽  
Short Chain Fatty Acids ◽  
Growth Media ◽  
Lipase Gene ◽  
Fermented Sausage ◽  
Staphylococcus Xylosus ◽  
Fermented Sausages

Coagulase-negative catalase-positive cocci (CNCPC) play a very important role during the fermentation of sausages. In particular, they are involved in the aroma formation of the final product, because they release lipases that are able to free short-chain fatty acids that are contributing to the sensory characteristics of the fermented sausage. Few studies have been undertaken to elucidate the regulation of lipase gene expression in Staphylococcus xylosus by substrate molecules or products of lipolysis. The aim of this study was to analyze the gehM gene expression of S. xylosus DSMZ 6179 in vitro with growth media containing different concentrations of lipids and in situ during the maturation of fermented sausages. The results obtained suggest that a concentration that increases in triglycerides in the growth medium suppresses the expression of the lipase gene.

Toxicological Assessment of Penicillium nalgiovense Strains for Use as Starter Cultures in the Manufacture of Dry Fermented Sausages

2009 ◽  
Vol 72 (8) ◽  
pp. 1666-1670 ◽  
Author(s):  
VANESA LUDEMANN ◽  
GRACIELA POSE ◽  
ALFONSINA MOAVRO ◽  
MARIA G. MALIAVIABARRENA ◽  
ROSARIO FANDIÑO ◽  
...  
Keyword(s):  
Human Cell Line ◽  
Starter Cultures ◽  
Fermented Sausage ◽  
Toxicological Assessment ◽  
Penicillium Nalgiovense ◽  
Consumer Safety ◽  
Dry Fermented Sausage ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Desirable Feature

The use of fungal starter strains in the casing of dry fermented sausages allows standardization of the manufacturing process and ensures consumer safety. Penicillium nalgiovense is normally used for this purpose. Even though this species is reported as safe with respect to the production of the most common mycotoxins, its safety may be strain specific. The aim of the present work was to assess the toxicogenic potential of nine P. nalgiovense strains isolated from dry fermented sausages that were previously suitable as starters. The strains were tested for toxicity on brine shrimp larvae and the human cell line MCF7, for mutagenicity in the Ames test, and for antibacterial activity against gram-positive and gram-negative bacteria. According to our results, several P. nalgiovense strains were positive in more than one bioassay. Therefore, it is important to use different toxicological assays when characterizing strains intended for food use. Strains S1-2 and S14-4, which belong to biotypes 6 and 5, respectively, were nontoxigenic under the conditions tested. Overall, strain S1-2 of P. nalgiovense proved to be best suited as a starter in dry fermented sausage manufacture because in addition of being nontoxicogenic it produces white conidia, which is a desirable feature.

scholarly journals Culture-Dependent and -Independent Methods To Investigate the Microbial Ecology of Italian Fermented Sausages

2005 ◽  
Vol 71 (4) ◽  
pp. 1977-1986 ◽  
Author(s):  
Kalliopi Rantsiou ◽  
Rosalinda Urso ◽  
Lucilla Iacumin ◽  
Carlo Cantoni ◽  
Patrizia Cattaneo ◽  
...  
Keyword(s):  
Microbial Ecology ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Debaryomyces Hansenii ◽  
Transformation Process ◽  
Lactobacillus Curvatus ◽  
Fermented Sausage ◽  
Fermented Sausages ◽  
Gradient Gel Electrophoresis ◽  
Bacterial Groups ◽  
Culture Dependent

ABSTRACT In this study, the microbial ecology of three naturally fermented sausages produced in northeast Italy was studied by culture-dependent and -independent methods. By plating analysis, the predominance of lactic acid bacteria populations was pointed out, as well as the importance of coagulase-negative cocci. Also in the case of one fermentation, the fecal enterocci reached significant counts, highlighting their contribution to the particular transformation process. Yeast counts were higher than the detection limit (>100 CFU/g) in only one fermented sausage. Analysis of the denaturing gradient gel electrophoresis (DGGE) patterns and sequencing of the bands allowed profiling of the microbial populations present in the sausages during fermentation. The bacterial ecology was mainly characterized by the stable presence of Lactobacillus curvatus and Lactobacillus sakei, but Lactobacillus paracasei was also repeatedly detected. An important piece of evidence was the presence of Lactococcus garvieae, which clearly contributed in two fermentations. Several species of Staphylococcus were also detected. Regarding other bacterial groups, Bacillus sp., Ruminococcus sp., and Macrococcus caseolyticus were also identified at the beginning of the transformations. In addition, yeast species belonging to Debaryomyces hansenii, several Candida species, and Willopsis saturnus were observed in the DGGE gels. Finally, cluster analysis of the bacterial and yeast DGGE profiles highlighted the uniqueness of the fermentation processes studied.

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 Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1286 ◽  
Author(s):  
Annalisa Serio ◽  
Jessica Laika ◽  
Francesca Maggio ◽  
Giampiero Sacchetti ◽  
Flavio D’Alessandro ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Low Temperatures ◽  
Free Amino ◽  
Microbial Dynamics ◽  
Butanoic Acid ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Fermented Sausages ◽  
Total Free Amino Acids ◽  
Over Time

The effect of two kinds of casings on the production and characteristics of a dry fermented sausage was investigated. In detail, an Italian product, naturally fermented at low temperatures and normally wrapped in beef casing instead of the most diffused hog one, was selected. Two different productions (one traditionally in beef casing (MCB) and another in hog casing (MCH)) were investigated over time to determine the differences particularly regarding proteolytic changes during fermentation and ripening. First of all, the product in hog casing required a longer ripening time, up to 120 days, instead of 45–50 days, because of the lower drying rate, while the microbial dynamics were not significantly modified. Conversely, the proteolysis showed a different evolution, being more pronounced, together with the biogenic amines content up to 341 mg/Kg instead of 265 mg/Kg for the traditional products. The latter products were instead characterized by higher quantities of total free amino acids, 3-methyl butanoic acid, 3-Methyl-1-butanal, and 2-Methylpropanal, enriching the final taste and aroma. The traditional product MCB also showed lower hardness and chewiness than MCH. The results highlight how the choice of casing has a relevant impact on the development of the final characteristics of fermented sausages.

Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures

Meat Science ◽  
2007 ◽  
Vol 76 (2) ◽  
pp. 295-307 ◽  
Author(s):  
Annalisa Casaburi ◽  
M-Conception Aristoy ◽  
Silvana Cavella ◽  
Rossella Di Monaco ◽  
Danilo Ercolini ◽  
...  
Keyword(s):  
Southern Italy ◽  
Starter Cultures ◽  
Sensory Characteristics ◽  
Fermented Sausages
Sign in / Sign up

Export Citation Format

Share Document