scholarly journals Evaluation of the Antioxidant Effects of Postbiotics and Paraprobiotics in Lactic Acid Bacteria Isolated from Traditional Fermented Sausages

Author(s):  
Betül AYDIN ◽  
Tuğçe ÇİYDEM ◽  
Esra KAYA ◽  
Leyla AÇIK
Meat Science ◽  
2008 ◽  
Vol 80 (3) ◽  
pp. 715-721 ◽  
Author(s):  
Santiago Ruiz-Moyano ◽  
Alberto Martín ◽  
María José Benito ◽  
Francisco Pérez Nevado ◽  
María de Guía Córdoba

2020 ◽  
Vol 85 (2) ◽  
pp. 289-297
Author(s):  
Jonas Hilbig ◽  
Lisa Hildebrandt ◽  
Kurt Herrmann ◽  
Jochen Weiss ◽  
Myriam Loeffler

2006 ◽  
Vol 69 (11) ◽  
pp. 2648-2663 ◽  
Author(s):  
ELEFTHERIOS H. DROSINOS ◽  
MARIOS MATARAGAS ◽  
SLAVICA VESKOVIĆ-MORAČANIN ◽  
JUDIT GASPARIK-REICHARDT ◽  
MIRZA HADŽIOSMANOVIĆ ◽  
...  

Listeria monocytogenes NCTC10527 was examined with respect to its nonthermal inactivation kinetics in fermented sausages from four European countries: Serbia-Montenegro, Hungary, Croatia, and Bosnia-Herzegovina. The goal was to quantify the effect of fermentation and ripening conditions on L. monocytogenes with the simultaneous presence or absence of bacteriocin-producing lactic acid bacteria (i.e., Lactobacillus sakei). Different models were used to fit the experimental data and to calculate the kinetic parameters. The best model was chosen based on statistical comparisons. The Baranyi model was selected because it fitted the data better in most (73%) of the cases. The results from the challenge experiments and the subsequent statistical analysis indicated that relative to the control condition the addition of L. sakei strains reduced the time required for a 4-log reduction of L. monocytogenes (t4D). In contrast, the addition of the bacteriocins mesenterocin Y and sakacin P decreased the t4D values for only the Serbian product. A case study for risk assessment also was conducted. The data of initial population and t4D collected from all countries were described by a single distribution function. Storage temperature, packaging method, pH, and water activity of the final products were used to calculate the inactivation of L. monocytogenes that might occur during storage of the final product (U.S. Department of Agriculture Pathogen Modeling Program version 7.0). Simulation results indicated that the addition of L. sakei strains significantly decreased the simulated L. monocytogenes concentration of ready-to-eat fermented sausages at the time of consumption.


Meat Science ◽  
2010 ◽  
Vol 86 (3) ◽  
pp. 870-877 ◽  
Author(s):  
T. Komprda ◽  
P. Sládková ◽  
E. Petirová ◽  
V. Dohnal ◽  
R. Burdychová

Meat Science ◽  
2009 ◽  
Vol 82 (1) ◽  
pp. 125-132 ◽  
Author(s):  
Luca Cocolin ◽  
Paola Dolci ◽  
Kalliopi Rantsiou ◽  
Rosalinda Urso ◽  
Carlo Cantoni ◽  
...  

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1916
Author(s):  
Salvador Hernández-Macias ◽  
Núria Ferrer-Bustins ◽  
Oriol Comas-Basté ◽  
Anna Jofré ◽  
Mariluz Latorre-Moratalla ◽  
...  

The revalorization of food processing by-products not only reduces the environmental impact of their disposal, but also generates added economic value. Cava lees consist of inactive cells of Saccharomyces cerevisiae, and though regarded as a valueless winery by-product, they are rich in fiber and phenolic compounds. In this study, a challenge test was performed to assess the effect of cava lees and a phenolic extract (LPE) derived therefrom on the behaviour of technological microbiota (lactic acid bacteria used as a starter culture) and the foodborne pathogens Salmonella spp. and Listeria monocytogenes during the fermentation and ripening of pork sausages. Ten batches of fermented sausages were prepared with and without cava lees or the LPE, and with or without different strains of Latilactobacillus sakei (CTC494 or BAP110). The addition of cava lees reduced the pH values of the meat batter throughout the fermentation and ripening process. No growth-promoting effect on spontaneous lactic acid bacteria (LAB) or the starter culture was observed. In contrast, the presence of cava lees prevented the growth of the tested pathogens (Salmonella and L. monocytogenes), as did the starter culture, resulting in significantly lower counts compared to the control batch. In addition, the combination of cava lees with L. sakei CTC494 had a bactericidal effect on Salmonella. LPE supplementation did not affect the pH values or LAB counts but reduced the mean counts of Salmonella, which were 0.71 log10 lower than the control values at the end of the ripening. The LPE did not exert any additional effect to that of the starters applied alone. The revalorization of cava lees as a natural ingredient to improve the microbiological safety of fermented sausages is a feasible strategy that would promote a circular economy and benefit the environment.


2016 ◽  
Vol 6 (3) ◽  
pp. 77-82
Author(s):  
Happy Nursyam

Fermented sausages are the emulsion product and their stability is strongly determined by protein interaction which acts as an emulsifier along with binder compound in order to form cross-link. Thus the products become compact and resistant to the infection of pathogenic and spoilage bacteria. The current research was aimed to investigate the microbiological character-istics of sausage as the result of carrageenan addition. This descriptive re-search was repeated three times. The result revealed that pH will gradually decrease following to the length of fermentation. At the end of the fermen-tation, the lowest pH (4.84±0.01) found 2.5 % additional carrageenan. Addi-tion of carrageenan 1.25% up to 5% could inhibit the growth of pathogenic bacteria 14th day onwards up to 28th day of fermentation, but not for lactic acid bacteria (LAB). Surprisingly, on the last day of fermentation, carragee-nan did not affecting LAB growth. The growth of LAB on the treatment of 0 to 5 % carrageenan was not significantly different with 6.5134±0.08 and 6.6466±0.14 log CFU/ml, respectively. It is clear that the addition of carra-geenan to the concentration of 5% will only inhibit pathogenic bacteria but not for LAB.


2015 ◽  
Vol 2015 ◽  
pp. 1-9 ◽  
Author(s):  
Noelia Z. Palavecino Prpich ◽  
Marcela P. Castro ◽  
María E. Cayré ◽  
Oscar A. Garro ◽  
Graciela M. Vignolo

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.


Meat Science ◽  
2007 ◽  
Vol 76 (4) ◽  
pp. 796-800 ◽  
Author(s):  
Helena Albano ◽  
Márcia Oliveira ◽  
Ricardo Aroso ◽  
Núria Cubero ◽  
Tim Hogg ◽  
...  

Sign in / Sign up

Export Citation Format

Share Document