scholarly journals The Presence of Salt and a Curing Agent Reduces Bacteriocin Production by Lactobacillus sakei CTC 494, a Potential Starter Culture for Sausage Fermentation

1999 ◽  
Vol 65 (12) ◽  
pp. 5350-5356 ◽  
Author(s):  
Frédéric Leroy ◽  
Luc de Vuyst
Keyword(s):  
Sodium Chloride ◽  
Sodium Nitrite ◽  
Starter Culture ◽  
Cell Formation ◽  
Bacteriocin Production ◽  
Starter Cultures ◽  
Lactobacillus Sakei ◽  
Primary Metabolite ◽  
Fermented Sausages

ABSTRACT The specific conditions in the batter of raw fermented sausages may reduce the efficiency of bacteriocin-producing starter cultures. In this work, using in vitro fermentation, we found that sodium chloride and sodium nitrite interfere with the growth ofLactobacillus sakei CTC 494, an organism which produces the antilisterial bacteriocin sakacin K. Because sakacin K production follows primary metabolite kinetics, a decrease in cell formation resulted in a decrease in sakacin K production as well. Sodium chloride dramatically influenced bacteriocin production by decreasing both biomass production and specific bacteriocin production. Sodium nitrite, however, had no effect on specific bacteriocin production and decreased bacteriocin production only because of its effect on cell growth. Moreover, sodium nitrite enhanced the toxic effect of lactic acid on bacterial growth.

Temperature and pH Conditions That Prevail during Fermentation of Sausages Are Optimal for Production of the Antilisterial Bacteriocin Sakacin K

1999 ◽  
Vol 65 (3) ◽  
pp. 974-981 ◽  
Author(s):  
Frédéric Leroy ◽  
Luc de Vuyst
Keyword(s):  
Cell Growth ◽  
Starter Culture ◽  
Bacteriocin Production ◽  
Physical Factors ◽  
Bacteriocin Activity ◽  
Primary Metabolite ◽  
Lactobacillus Sake ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

ABSTRACT Sakacin K is an antilisterial bacteriocin produced byLactobacillus sake CTC 494, a strain isolated from Spanish dry fermented sausages. The biokinetics of cell growth and bacteriocin production of L. sake CTC 494 in vitro during laboratory fermentations were investigated by making use of MRS broth. The data obtained from the fermentations was used to set up a predictive model to describe the influence of the physical factors temperature and pH on microbial behavior. The model was validated successfully for all components. However, the specific bacteriocin production rate seemed to have an upper limit. Both cell growth and bacteriocin activity were very much influenced by changes in temperature and pH. The production of biomass was closely related to bacteriocin activity, indicating primary metabolite kinetics, but was not the only factor of importance. Acidity dramatically influenced both the production and the inactivation of sakacin K; the optimal pH for cell growth did not correspond to the pH for maximal sakacin K activity. Furthermore, cells grew well at 35°C but no bacteriocin production could be detected at this temperature. L. sake CTC 494 shows special promise for implementation as a novel bacteriocin-producing sausage starter culture with antilisterial properties, considering the fact that the temperature and acidity conditions that prevail during the fermentation process of dry fermented sausages are optimal for the production of sakacin K.

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.

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 The Curing Agent Sodium Nitrite, Used in the Production of Fermented Sausages, Is Less Inhibiting to the Bacteriocin-Producing Meat Starter Culture Lactobacillus curvatus LTH 1174 under Anaerobic Conditions

2003 ◽  
Vol 69 (7) ◽  
pp. 3833-3839 ◽  
Author(s):  
Jurgen Verluyten ◽  
Winy Messens ◽  
Luc De Vuyst
Keyword(s):  
Sodium Nitrite ◽  
Starter Culture ◽  
Biomass Concentration ◽  
Bacteriocin Production ◽  
Curing Agent ◽  
Anaerobic Conditions ◽  
Lactobacillus Curvatus ◽  
Acetic Acid Production ◽  
Fermented Sausage

ABSTRACT Curvacin A is a listericidal bacteriocin produced by Lactobacillus curvatus LTH 1174, a strain isolated from fermented sausage. The response of this strain to an added curing agent (sodium nitrite) in terms of cell growth and bacteriocin production was investigated in vitro by laboratory fermentations with modified MRS broth. The strain was highly sensitive to nitrite; even a concentration of 10 ppm of curing agent inhibited its growth and both volumetric and specific bacteriocin production. A meat simulation medium containing 5 ppm of sodium nitrite was tested to investigate the influence of the gas phase on the growth and bacteriocin production of L. curvatus LTH 1174. Aerating the culture during growth had no effect on biomass formation, but the oxidative stress caused a higher level of specific bacteriocin production and led to a metabolic shift toward acetic acid production. Anaerobic conditions, on the other hand, led to an increased biomass concentration and less growth inhibition. Also, higher maximum volumetric bacteriocin activities and a higher level of specific bacteriocin production were obtained in the presence of sodium nitrite than in fermentations under aerobic conditions or standard conditions of air supply. These results indicate that the inhibitory effect of the curing agent is at least partially masked under anaerobic conditions.

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

1995 ◽  
Vol 58 (1) ◽  
pp. 62-69 ◽  
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.

scholarly journals The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Claudia Fieira ◽  
João Francisco Marchi ◽  
Daiana Marafão ◽  
Alexandre da Trindade Alfaro
Keyword(s):  
Sodium Chloride ◽  
Starter Culture ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Starter Cultures ◽  
Partial Replacement ◽  
High Sodium ◽  
Cured Meat ◽  
The Impact

Abstract Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to reduce the sodium content in Italian salami through the partial replacement of sodium chloride by potassium chloride, magnesium chloride and calcium chloride, and evaluate the viability of the Lactobacillus sp. and Staphylococcus sp. cells found in the starter culture. Four formulations were elaborated: one with, and one without the starter culture, but both with the addition of sodium chloride; and two with the partial replacement of 60% of the sodium chloride: the first with KCl, and the other with a mixture of KCl, MgCl2 and CaCl2. Physicochemical and microbiological evaluations were carried out to monitor the ripening and the quality of the final product. The partial replacement of NaCl by other salts (MgCl2, CaCl2, KCl) did not interfere in the growth of the starter culture in the Italian salami, neither did it affect the majority of the physicochemical parameters of the Italian salami nor the microbiological quality of the final product.

scholarly journals Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese

2015 ◽  
Vol 4 (4) ◽  
Author(s):  
Carmela Amadoro ◽  
Franca Rossi ◽  
Michele Piccirilli ◽  
Giampaolo Colavita
Keyword(s):  
Meat Products ◽  
Lactobacillus Sakei ◽  
Bacterial Isolates ◽  
Chain Reaction ◽  
Spontaneous Fermentation ◽  
Meat Extract ◽  
Fermented Sausages ◽  
Polymerase Chain ◽  
High Diversity

In this study bacterial isolates from <em>Ventricina del Vastese</em> sausage, previously identified as <em>Lactobacillus (L.) sakei</em>, were characterised genotypically, physiologically and on the basis of some technologically relevant traits. A total of 70 <em>L. sakei</em> isolates from sausages manufactured with spontaneous fermentation in the same producing plant were taken into account. Six genotypic groups were distinguished on the basis of Rep-polymerase chain reaction with the GTG<sub>5</sub> primer, some of which were found only in the sausages ripened at temperatures lower than 10°C for the first two months and lower than 16°C for the remaining three months, according to the traditional ripening process. Six strains were selected as representative of the genotypic profiles and further characterised. A high diversity in their fermentation profiles was observed, and different groups were separated on the basis of growth and acidifying capacity in meat extract. None of the strains produced histamine or tyramine <em>in vitro</em>. One strain was able to slightly inhibit <em>Listeria (L.) monocytogenes</em> and <em>L. innocua</em> and all six strains were able to slightly inhibit <em>Enterobacteriaceae</em> isolated from <em>Ventricina del Vastese</em> sausages <em>in vitro</em>. Results showed that most <em>L. sakei</em> strains can have a role in improving the safety of low acidity fermented sausages, even though a limited acidifying capacity was observed in a meat-like substrate, and that <em>L. sakei</em> strains able to produce biogenic amines are unlikely to occur in spontaneously fermented meat products.

scholarly journals CARACTERÍSTICAS DE CULTURAS LÁCTICAS PROBIÓTICAS PARA USO EM PRODUTOS CÁRNEOS FERMENTADOS: SENSIBILIDADE AOS SAIS DE CURA E USO DE ANTIBIÓTICOS PARA CONTAGEM SELETIVA

2005 ◽  
Vol 23 (1) ◽  
Author(s):  
RENATA E. FREITAS DE MACEDO ◽  
SÉRGIO BERTELLI PLANZER JR ◽  
NELCINDO NASCIMENTO TERRA ◽  
RENATO J. SOSSELA FREITAS
Keyword(s):  
Sodium Chloride ◽  
Sodium Nitrite ◽  
Lactobacillus Casei ◽  
Culture Media ◽  
Starter Culture ◽  
Meat Products ◽  
Lactobacillus Paracasei ◽  
Pediococcus Pentosaceus ◽  
Probiotic Strains ◽  
Simultaneous Use

Os objetivos deste trabalho foram avaliar a resistência de espécies probióticas de Lactobacillus na presença de sais de cura e testar sua sensibilidade frente a diferentes antimicrobianos para o desenvolvimento de meio de cultura seletivo. As culturas Lactobacillus casei, Lactobacillus paracasei e Lactobacillus rhamnosus foram semeadas em ágar MRS contendo concentrações de 0% a 3% de cloreto de sódio e 0 a 200 ppm de nitrito de sódio. O efeito do uso concomitante dos sais de cura foi verificado utilizando-se 3% de cloreto de sódio e 200 ppm de nitrito de sódio. As bactérias probióticas e a cultura starter Pediococcus pentosaceus foram testadas frente a 20 discos de antimicrobianos pela técnica de disco-difusão. O crescimento dos probióticos não apresentou alteração nas diferentes concentrações de cloreto de sódio, assim como nas concentrações de até 200 ppm de nitrito de sódio. Verificou-se resistência ao uso simultâneo de cloreto e nitrito de sódio. Entre os antimicrobianos testados, a tetraciclina apresentou resultados satisfatórios para a inibição dos probióticos permitindo o crescimento isolado da cultura starter. Os probióticos apresentaram desenvolvimento satisfatório na presença dos sais de cura, demonstrando potencial para sua utilização em produtos cárneos fermentados com ação probiótica. CHARACTERISTICS OF PROBIOTIC CULTURES FOR THE USE IN FERMENTED MEAT PRODUCTS - SENSIBILITY TO CURING SALTS AND ANTIBIOTIC USE FOR THE SELECTIVE ENUMERATION Abstract The objective of this study was to evaluate the resistance of probiotic species of Lactobacillus in the presence of curing salts and to test their sensibility in the presence of antibiotics for the development of a selective culture media. The probiotic cultures, Lactobacillus casei, Lactobacillus paracasei spp paracasei and Lactobacillus casei spp rhamnosus, were plated in MRS agar with concentration of 0 to 3% of sodium chloride and 0 to 200 ppm of sodium nitrite. The inhibitory effect of 3% sodium chloride and 200 ppm sodium nitrite in simultaneous use was evaluated for the probiotic strains. The sensibility of the starter culture, Pediococcus pentosaceus and the probiotic cultures in the presence of antibiotic was carried out using 20 different antibiotic discs by the disc-diffusion technique. The growth of the probiotic cultures wasn’t affected at different concentrations of sodium chloride, and even to concentrations of 200 ppm of sodium nitrate. Resistance was verified by simultaneous use of sodium chloride and nitrate. Among the tested antibiotics, tetracycline showed a satisfactory inhibition effect for the probiotic strains, since the growth of starter Pediococcus pentosaceus was not affected. The probiotics showed satisfactory growth in the presence of curing

scholarly journals Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro

2020 ◽  
Vol 8 (10) ◽  
pp. 1586 ◽  
Author(s):  
Nikola Popović ◽  
Emilija Brdarić ◽  
Jelena Đokić ◽  
Miroslav Dinić ◽  
Katarina Veljović ◽  
...  
Keyword(s):  
Dairy Product ◽  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Added Value ◽  
Lactobacillus Bulgaricus ◽  
Intestinal Epithelial ◽  
Beneficial Effects ◽  
Health Promoting

Yogurt is a traditional fermented dairy product, prepared with starter cultures containing Streptococcus thermophilus and Lactobacillus bulgaricus that has gained widespread consumer acceptance as a healthy food. It is widely accepted that yogurt cultures have been recognized as probiotics, due to their beneficial effects on human health. In this study, we have characterized technological and health-promoting properties of autochthonous strains S. thermophilus BGKMJ1-36 and L. bulgaricus BGVLJ1-21 isolated from artisanal sour milk and yogurt, respectively, in order to be used as functional yogurt starter cultures. Both BGKMJ1-36 and BGVLJ1-21 strains have the ability to form curd after five hours at 42 °C, hydrolyze αs1-, β-, and κ- casein, and to show antimicrobial activity toward Listeria monocytogenes. The strain BGKMJ1-36 produces exopolysaccharides important for rheological properties of the yogurt. The colonies of BGKMJ1-36 and BGVLJ1-21 strains that successfully survived transit of the yogurt through simulated gastrointestinal tract conditions have been tested for adhesion to intestinal epithelial Caco-2 cells. The results reveal that both strains adhere to Caco-2 cells and significantly upregulate the expression of autophagy-, tight junction proteins-, and anti-microbial peptides-related genes. Hence, both strains may be interesting for use as a novel functional starter culture for production of added-value yogurt with health-promoting properties.

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.

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