Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)

Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. In order to evaluate their performancein situand considering technological features of the isolated strains, two mixed selected autochthonous starter cultures (SAS) were designed: (i) SAS-1 (Lactobacillus sakei487 +Staphylococcus vitulinusC2) and (ii) SAS-2 (L. sakei442 +S. xylosusC8). Cultures were introduced into dry sausage manufacturing process at a local small-scale facility. Microbiological and physicochemical parameters were monitored throughout fermentation and ripening periods, while sensory attributes of the final products were evaluated by a trained panel. Lactic acid bacteria revealed their ability to colonize and adapt properly to the meat matrix, inhibiting the growth of spontaneous microflora and enhancing safety and hygienic profile of the products. Both SAS showed a beneficial effect on lipid oxidation and texture of the final products.Staphylococcus vitulinusC2, from SAS-1, promoted a better redness of the final product. Sensory profile revealed that SAS addition preserved typical sensory attributes. Introduction of these cultures could provide an additional tool to standardize manufacturing processes aiming to enhance safety and quality while keeping typical sensory attributes of regional dry fermented sausages.

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A Survey of Histamine Levels in Sausages1,2

Journal of Food Protection ◽

10.4315/0362-028x-41.8.634 ◽

1978 ◽

Vol 41 (8) ◽

pp. 634-637 ◽

Cited By ~ 18

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.

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Selected physicochemical, technological, and hygienic characteristics of artisanal and sausages produced with functional starter culture

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/854/1/012028 ◽

2021 ◽

Vol 854 (1) ◽

pp. 012028

Author(s):

M Dučić ◽

C Barcenilla ◽

A Alvarez-Ordoñez ◽

M Prieto

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Water Activity ◽

Starter Culture ◽

Starter Cultures ◽

Fermented Sausages ◽

Dry Fermented Sausages ◽

Main Factors ◽

Microbial Stability

Abstract Fast acidification is one of the main factors of microbial stability of dry fermented sausages. Development of functional starter cultures for improving safety of sausages without altering their quality is under way. This study compared aspects of physicochemical, technological, hygienic and instrumental quality of sausages produced with or without functional starter culture. Finished sausages with starter had lower water activity and lower levels of enterobacteria and lactic acid bacteria, compared to artisanal ones. During most of the ripening, pH was lower in sausages with starter, but in the final products, the same pH was observed in both groups of sausages. In sausages with starter lower redness was determined than in artisanal sausages, while other parameters, colour and chewiness, did not differ significantly. Use of starter culture improved physicochemical, technological and hygienic characteristics of the final products.

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Phenotypic and genotypic identification of lactic acid bacteria isolated from a small-scale facility producing traditional dry sausages

Food Microbiology ◽

10.1016/j.fm.2004.11.005 ◽

2005 ◽

Vol 22 (5) ◽

pp. 373-382 ◽

Cited By ~ 43

Author(s):

Salim Ammor ◽

Cinta Rachman ◽

Stéphane Chaillou ◽

Hervé Prévost ◽

Xavier Dousset ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Small Scale ◽

Genotypic Identification ◽

Dry Sausages

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Screening of lactic acid bacteria and bifidobacteria for potential probiotic use in Iberian dry fermented sausages

Meat Science ◽

10.1016/j.meatsci.2008.03.011 ◽

2008 ◽

Vol 80 (3) ◽

pp. 715-721 ◽

Cited By ~ 65

Author(s):

Santiago Ruiz-Moyano ◽

Alberto Martín ◽

María José Benito ◽

Francisco Pérez Nevado ◽

María de Guía Córdoba

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Fermented Sausages ◽

Dry Fermented Sausages

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Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages

Meat Science ◽

10.1016/j.meatsci.2010.07.013 ◽

2010 ◽

Vol 86 (3) ◽

pp. 870-877 ◽

Cited By ~ 18

Author(s):

T. Komprda ◽

P. Sládková ◽

E. Petirová ◽

V. Dohnal ◽

R. Burdychová

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Histidine Decarboxylase ◽

Fermented Sausages ◽

Dry Fermented Sausages

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Identification by fluorescence spectroscopy of lactic acid bacteria isolated from a small-scale facility producing traditional dry sausages

Journal of Microbiological Methods ◽

10.1016/j.mimet.2004.07.014 ◽

2004 ◽

Vol 59 (2) ◽

pp. 271-281 ◽

Cited By ~ 35

Author(s):

Salim Ammor ◽

Kaoutar Yaakoubi ◽

Isabelle Chevallier ◽

Eric Dufour

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Fluorescence Spectroscopy ◽

Small Scale ◽

Dry Sausages

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Proximate, Microbial and Sensory Characteristics of Cowpea Milk Fermented with Probiotic Starter Cultures

European Journal of Agriculture and Food Sciences ◽

10.24018/ejfood.2020.2.4.65 ◽

2020 ◽

Vol 2 (4) ◽

Author(s):

Kevin Omondi Aduol ◽

Arnold N. Onyango ◽

Samuel M. Imathiu

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Rhamnosus ◽

Streptococcus Thermophilus ◽

Sensory Attributes ◽

Starter Cultures ◽

Lactobacillus Delbrueckii ◽

In Vivo Studies ◽

Potential Health

Fermentation of cowpea milk was carried out using three mixed starter cultures containing (i) Lactobacillus acidophilus, Bifidobacterium spp, and Streptococcus thermophilus (ABT) (ii) Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus (DT) or (iii) Lactobacillus rhamnosus GR-1 and Streptococcus thermophilus (GT). Proximate composition of raw and fermented cowpea milk was determined using the AOAC methods. Lactic acid bacteria survival and sensory attributes of the fermented cowpea milk was also determined. Crude fat decreased significantly (P<0.05) after fermentation except for GT culture which led to 33.2% increase. Crude fiber was not detected in all the samples. Fermentation with GT also led to increase in protein content, although this was not significant. A decrease was observed for carbohydrate content, after fermentation, with DT culture leading to the highest decrease of 7.1%. There was a general increase in microbial growth during the first two weeks of storage (refrigeration at 4˚C). Thereafter the number reduced to Log10 4.11 cfu/ml on the 28th day of storage. No significant differences were observed for sensory attributes of taste, texture and overall acceptability. However, aroma and appearance had significant differences among the samples (P<0.05). The study demonstrated that nutritional quality of cowpea milk can be achieved through fermentation. Also, cowpea milk fermented with lactic acid bacteria produce a yoghurt-like product that can be sweetened to taste and be acceptable to consumers. The study therefore recommends that more work should be done to improve the sensory acceptability of the products and that their potential health benefits should be determined through in vivo studies.

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