scholarly journals Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 676 ◽  
Author(s):  
Luis Patarata ◽  
Margarida Novais ◽  
Maria João Fraqueza ◽  
José António Silva
Keyword(s):  
Foodborne Pathogens ◽  
Starter Culture ◽  
Meat Products ◽  
Inhibitory Effect ◽  
Fermented Sausage ◽  
Growth And Survival ◽  
Meat Spoilage ◽  
Fermented Sausages ◽  
Initial Load ◽  
Natural Microbiota

Meat products are potential vehicles for transmitting foodborne pathogens like Salmonella, S. aureus, and L. monocytogenes. We aimed to evaluate (1) the effect of the meat’s initial natural microbiota on Salmonella, S. aureus, and L. monocytogenes growth and survival in a batter to prepare a naturally fermented sausage, made with and without curing salts and wine (2) the effect of a lactic acid bacteria (LAB) starter culture and wine on the survival of the three pathogens during the manufacturing of a naturally fermented sausage made with meat with a low initial microbial load. The results revealed that the reduced contamination that is currently expected in raw meat is favorable for the multiplication of pathogens due to reduced competition. The inhibitory effect of nitrite and nitrate on Salmonella, S. aureus, and L. monocytogenes was confirmed, particularly when competition in meat was low. In any attempt to reduce or eliminate nitrite from naturally fermented sausages, the use of LAB starters should be considered to ensure an unfavorable competition environment for pathogens. In the experiment with naturally fermented sausage, chouriço, the reduction in aw strongly inhibited the challenged pathogens, particularly when a LAB starter culture and wine were used.

Applicability of Bacteriocinogenic Lactobacillus pentosus 31-1 as a Novel Functional Starter Culture or Coculture for Fermented Sausage Manufacture

2010 ◽  
Vol 73 (2) ◽  
pp. 292-298 ◽  
Author(s):  
GUORONG LIU ◽  
MANSEL W. GRIFFITHS ◽  
NAN SHANG ◽  
SHANGWU CHEN ◽  
PINGLAN LI
Keyword(s):  
Sensory Quality ◽  
Lipolytic Activity ◽  
Starter Culture ◽  
Meat Product ◽  
Fatty Acid Analysis ◽  
Fermented Sausage ◽  
Lactobacillus Pentosus ◽  
Fermented Sausages ◽  
Challenge Tests ◽  
Sensory Profiles

The technological feasibility of producing fermented sausages using the bacteriocin-producing Lactobacillus pentosus 31-1, isolated from a traditional Chinese fermented meat product (Xuanwei ham), was evaluated. Strain 31-1 was used both as a single starter and in coculture for manufacture of fermented sausages. The microbiological and physicochemical properties (color, texture, and sensory quality) and the production of bacteriocin during ripening of these products were compared with those characteristics of sausages produced with a commercial meat starter. Challenge tests were performed using Listeria innocua or Staphylococcus aureus as target strains. The addition of L. pentosus 31-1 can significantly reduce L. innocua and S. aureus populations during all ripening phases. Free amino acid and free fatty acid analysis suggested that strain 31-1 might have proteolytic and lipolytic activity. The use of this strain resulted in a final product with a brighter surface and better texture and sensory profiles. A maximum bacteriocin (pentocin 31-1) concentration of 640 AU/g was detected in homogenized sausages with added L. pentosus 31-1. The bacteriocin-producing strain L. pentosus 31-1 could be used as a novel functional starter culture or coculture for sausage fermentation.

scholarly journals Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1505
Author(s):  
Micaela Álvarez ◽  
María J. Andrade ◽  
Carmen García ◽  
Juan J. Rondán ◽  
Félix Núñez
Keyword(s):  
Meat Products ◽  
Debaryomyces Hansenii ◽  
Antifungal Protein ◽  
Chemical Parameters ◽  
Fermented Sausage ◽  
Physico Chemical ◽  
Fermented Sausages ◽  
Cured Meat ◽  
Protective Cultures

Enterococcus faecium SE920, Debaryomyces hansenii FHSCC 253H, Penicillium chrysogenum CECT 20922, producer of the antifungal protein PgAFP, and this protein itself have previously been proposed to control toxigenic molds in dry-cured meat products. However, their effects on the usual microbial population, and the sensory characteristics of these foods, have not yet been evaluated. The aim of this study was to assess the viability of the inoculation of these protective cultures, and their impact on the quality of dry-cured fermented sausages. These microorganisms were co-inoculated with a native desirable population (Penicillium nalgiovense, P. chrysogenum, D. hansenii, and Staphylococcus vitulinus) in a dry-cured fermented sausage (salchichón)-based medium in the presence and absence of PgAFP. Macroscopically, the biocontrol candidates did not produce relevant changes in the growth of the native population, enabling their coexistence. However, PgAFP causes the alteration of the hyphae structure in desirable molds. Thus, PgAFP was discarded for use on the surface of raw dry-cured fermented sausages (salchichón) in the pilot plant. The used biocontrol agents did not negatively affect the physico-chemical parameters of the dry-cured fermented sausages (salchichón) after ripening, which showed the typical volatile profile and odor. Thus, the application of E. faecium SE920, D. hansenii FHSCC 253H, and P. chrysogenum CECT 20922 as protective cultures against toxigenic molds during the ripening of dry-cured fermented sausages does not modify their typical sensorial quality.

scholarly journals In vitro resistance of enterococcus faecium and lactobacillus helveticus against stress conditions, sodium chloride and curing salts: preliminary study aimed application as starter culture in fermented sausage

2018 ◽  
Vol 9 (1) ◽  
pp. 55
Author(s):  
Catharina Calochi Pires de Carvalho ◽  
Vidiany Aparecida Queiroz Santos ◽  
Catierine Hirsch Werle ◽  
Raquel Gutierres Gomes ◽  
Fernando Leitte Hoffmann
Keyword(s):  
Sodium Chloride ◽  
Enterococcus Faecium ◽  
Bile Salts ◽  
Starter Culture ◽  
Meat Products ◽  
Acid Resistance ◽  
Stress Conditions ◽  
Lactobacillus Helveticus ◽  
Fermented Sausage

The objective of this study was to evaluate the Enterococcus faecium (ATCC 8459) and Lactobacillus helveticus (ATCC 15009) in vitro resistance against stress conditions (acidity and bile salts); curing salts (sodium nitrate and nitrite) and sodium chloride, aiming application as starter culture in fermented sausage. Acid resistance test was carried out at pH values (3, 4 and 5) and bile salts (0, 0.15 and 0.30%), both monitored at times 0 and 4 hours. For resistance to curing salts was used concentration of 0.1% and sodium chloride concentrations tested were 1.0, 2.0 and 3.0%. Enterococcus faecium and Lactobacillus helveticus were resistant to bile salts; however, E. faecium was more sensitive to acidity. In presence of sodium chloride and curing salts, Lactobacillus helveticus showed the highest sensitivity. Both microorganisms had satisfactory results for this test, indicating that they may be used as starter culture in the preparation of meat products, such as fermented sausages. Moreover, these products composition may affect positively the starter culture viability in final product. 

scholarly journals Application of Autochthonous Lactobacillus Strains as Biopreservatives to Control Fungal Spoilage in Caciotta Cheese

2018 ◽  
Vol 2018 ◽  
pp. 1-10 ◽  
Author(s):  
Sofia Cosentino ◽  
Silvia Viale ◽  
Maura Deplano ◽  
Maria Elisabetta Fadda ◽  
Maria Barbara Pisano
Keyword(s):  
Antifungal Activity ◽  
Starter Culture ◽  
Inhibitory Effect ◽  
Potential Effect ◽  
Economic Losses ◽  
Growth And Survival ◽  
Adjunct Cultures ◽  
Sensory Parameters ◽  
Culture Activity

Fungal spoilage is one of the main causes of economic losses worldwide in the food industry. In the last years, consumer’s demands for preservative-free processed foods have increased as a result of growing awareness about the health hazards associated with chemicals. Lactic acid bacteria have been extensively studied for their antibacterial and antifungal potential in order to be used as biopreservatives. The first objective of this study was to investigate in vitro the antifungal activity of autochthonous Lactobacillus strains against moulds commonly associated with cheese spoilage. Then, the Lactobacillus strains with the highest inhibitory effect and broadest spectrum were tested in single or mixed cultures against Penicillium chrysogenum ATCC 9179 and Aspergillus flavus ATCC 46283 on miniature Caciotta cheese produced at laboratory scale to evaluate in situ their ability to prevent mould growth and to determine their impact on cheese organoleptic properties and starter culture activity. The growth of the starter lactococcal population exhibited similar trend and values during ripening, suggesting that the addition of lactobacilli did not influence its growth and survival. Inhibition of P. chrysogenum inoculated in the milk was determined in cheeses produced with single or mixed Lactobacillus adjuncts as compared to cheeses without adjunct. The mixed adjunct cultures resulted in more effective, significantly reducing mould counts of more than 2 log units at the end of ripening. The application of the adjunct cultures resulted in a delay in mycelial growth of P. chrysogenum and A. flavus inoculated on the cheese surface as well. Finally, we found no significant differences among samples for the sensory parameters evaluated that received similar ratings. Our results indicate that the selected Lactobacillus strains may have a potential effect in controlling mould contamination on cheeses. Further studies are currently being carried out to identify the molecules responsible for the antifungal activity.

scholarly journals The pepR Gene of Lactobacillus sakei Is Positively Regulated by Anaerobiosis at the Transcriptional Level

2002 ◽  
Vol 68 (8) ◽  
pp. 3873-3877 ◽  
Author(s):  
Marie-Christine Champomier-Vergès ◽  
Anika Marceau ◽  
Thérèse Méra ◽  
Monique Zagorec
Keyword(s):  
Western Europe ◽  
Meat Products ◽  
Northern Analysis ◽  
Transcriptional Level ◽  
Lactobacillus Sakei ◽  
Growth And Survival ◽  
Two Dimensional Electrophoresis ◽  
Fermented Sausages ◽  
Natural Flora ◽  
Dimensional Electrophoresis

ABSTRACT Lactobacillus sakei is a lactic acid bacterium belonging to the natural flora of meat products. It constitutes the main flora of vacuum-packed meat and is largely used in western Europe as a starter for the manufacturing of fermented sausages. This species is able to grow both under aerobiosis and anaerobiosis. In many technological processes involving it, oxygen is scarce. The aim of this study was to identify the major proteins affected by growth under anaerobiosis. Using two-dimensional electrophoresis, we showed that one spot was 10-fold overexpressed when cells were grown under anaerobiosis. By N-terminal sequencing it was identified as a peptidase (PepR), and the pepR gene was cloned. Northern analysis revealed that pepR was expressed as a single 1.27-kb transcript induced under anaerobiosis. A mutant was constructed by single crossover in the pepR gene, and its growth and survival were not affected by anaerobiosis.

scholarly journals Influence of polyphenols on sensory properties of fermented sausages

2021 ◽  
Vol 854 (1) ◽  
pp. 012066
Author(s):  
A Nikolic ◽  
N Grkovic ◽  
S Djuric ◽  
J Jovanovic ◽  
V Djordjevic ◽  
...  
Keyword(s):  
Cross Section ◽  
Biological Effects ◽  
Meat Products ◽  
Storage Period ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Fermented Sausage ◽  
Natural Preservative ◽  
Fermented Sausages ◽  
Entire Storage Period

Abstract In the current research, the use of polyphenols in the production of fermented sausages as a natural preservative and their influence on the sensory characteristics of these products were investigated. Polyphenols could have antimicrobial and antioxidant roles in meat products, but also a range of positive biological effects on consumers. The results of the research showed that the addition of polyphenols did not significantly affect the sensory properties (colour, cross-section appearance, consistency, odour and flavour) of the three groups of sausages (control fermented sausage and two sausage variants, one with nitrite and one without nitrite), and that sausages were highly rated during most of the storage period. In addition, all tested sausages were evaluated as acceptable until the end of the entire storage period, i.e., throughout the 280-day period after sausage production.

scholarly journals Lactic Acid Bacteria: Variability Due to Different Pork Breeds, Breeding Systems and Fermented Sausage Production Technology

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 338 ◽  
Author(s):  
Giuseppe Comi ◽  
Alessia Muzzin ◽  
Mirco Corazzin ◽  
Lucilla Iacumin
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Leuconostoc Mesenteroides ◽  
Starter Culture ◽  
Breeding Systems ◽  
Lactobacillus Sakei ◽  
Molecular Method ◽  
Fermented Sausage ◽  
Fermented Sausages ◽  
Concentration Ratios

Changes in the ecology of the various lactic acid bacteria (LAB) species, which are involved in traditional fermented sausages, were investigated in the light of the use of different breeds of pork, each of which was raised in two different environments and processed using two different technologies. The semi-quantitative molecular method was applied in order to understand how the different species alternate over time, as well as their concentration ratios. A significant increase in LAB over the first days of fermentation characterized the trials where the starter culture wasn’t added (T), reaching values of 107–108 cfu g−1. On the other hand, in the trials in which sausages were produced with starter addition, LAB counts had a less significant incremental jump from about 106 cfu g−1 (concentration of the inoculum) to 108 cfu g−1. Lactobacillus sakei and Lb. curvatus were detected as the prevalent population in all the observed fermentations. Pediococcus pentosaceus, Lb. casei, Leuconostoc mesenteroides, Lactococcus garviae, and Lb. graminis also appeared, but their concentration ratios varied depending on the diverse experimental settings. The results of cluster analysis showed that a plant- and breed-specific LAB ecology exists. In addition, it was also observed that the breeding system can influence the presence of certain LAB species.

scholarly journals The Use of Natural Curing on Beef Products

2017 ◽  
Vol 26 (4) ◽  
pp. 183
Author(s):  
Eko Saputro
Keyword(s):  
Starter Culture ◽  
Meat Products ◽  
Curing Process ◽  
Meat Spoilage ◽  
Microbiological Characteristics ◽  
Physico Chemical ◽  
Beef Products ◽  
Negative Effect ◽  
Organic Resources

Efforts to control meat spoilage, safety and palatability in the production of meat products become essential for humans. These control efforts should keep good quality of meat products at ambient temperature. Curing using NaNO<sub>2</sub> is one of meat preservation techniques. However, the Indonesian Agency for National Standardization prohibits the use of sodium nitrite (NaNO<sub>2</sub>) in the organic food production process due to its negative effect on health and food safety. Therefore, substitutes of NaNO<sub>2</sub> as natural curing agent and supported technologies have to be found. This article discusses the curing process using curing agents in the form of nitrate from natural resources and a starter culture for reducing nitrate to nitrite. The addition of accelerators in the form of reductant and acidulant from natural or organic resources is also required to enhance curing process. Natural curing processes of beef products have been proven to produce similar meat quality of sensory, physico-chemical, and microbiological characteristics with curing process using NaNO<sub>2</sub>.

Prevalence of Salmonella spp. and Listeria monocytogenes at Small-Scale Spanish Factories Producing Traditional Fermented Sausages

2011 ◽  
Vol 74 (5) ◽  
pp. 812-815 ◽  
Author(s):  
BELEN MARTIN ◽  
MARGARITA GARRIGA ◽  
TERESA AYMERICH
Keyword(s):  
Listeria Monocytogenes ◽  
Foodborne Pathogens ◽  
Manufacturing Process ◽  
Raw Materials ◽  
Geographic Location ◽  
Small Scale ◽  
Salmonella Spp ◽  
Fermented Sausage ◽  
Fermented Sausages ◽  
Microbiological Techniques

The manufacturing of fermented sausages is subject to natural contamination processes that can potentially carry foodborne pathogens along the process chain and result in contamination of the final product. The aim of this study was to evaluate the occurrence of Salmonella spp. and Listeria monocytogenes at different sampling points during the manufacturing process of fuet, a type of traditional fermented sausage, at 10 small-scale Spanish factories. The presence of both pathogens was studied in the raw materials (19 casings and 19 meat batters), the final products (19 fermented sausages), and the factory equipment (12 mincing, 12 mixing, and 19 stuffing machines, 19 cutting tables, 11 knives, and 12 cold rooms) by using classical microbiological techniques and real-time PCR. Salmonella was not detected in the equipment analyzed or in the final products, but it was detected in the raw materials (23.7% of samples). L. monocytogenes showed higher incidence than Salmonella and was detected in the equipment (11.8% of samples), the raw materials (28.9%), and the final products (15.8%), confirming its ubiquity throughout the manufacturing process of fermented sausages. Five factories were further investigated to study the changes in the distribution of pathogens in the fuet production process over a period of either 2 or 3 years. There was considerable variation in the incidence of both pathogens at different sampling periods, and there was no relation between seasonal variations or geographic location of the factories.

Fermented Sausage as a Contamination Source of Ropy Slime-Producing Lactic Acid Bacteria

1992 ◽  
Vol 55 (1) ◽  
pp. 48-51 ◽  
Author(s):  
PIA M. MÄKELÄ
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Contamination Source ◽  
Fermented Sausage ◽  
Potential Source ◽  
Fermented Sausages ◽  
Cooked Meat ◽  
Cooked Meat Products

The ability of four ropy slime-producing lactic acid bacteria strains to multiply during the manufacture of Finnish fermented sausages was studied. Two of the three lactobacilli strains studied were able to compete with the starter bacteria used, and these lactobacilli occurred in high levels in the sausages at the end of manufacture. The Leuconostoc strain studied was found only once during the manufacture. Since fermented sausages in Finland are commonly handled in the same rooms as cooked meat products, the fermented sausages form a potential source of the ropy slime-producing lactobacilli for cooked products.

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