Inoculation of Lactobacillus sakei on Quality Traits of Dry Fermented Sausages

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.

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Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei

Meat Science ◽

10.1016/j.meatsci.2005.08.010 ◽

2006 ◽

Vol 72 (3) ◽

pp. 457-466 ◽

Cited By ~ 38

Author(s):

T. Bolumar ◽

Y. Sanz ◽

M. Flores ◽

M.-C. Aristoy ◽

F. Toldrá ◽

...

Keyword(s):

Debaryomyces Hansenii ◽

Lactobacillus Sakei ◽

Fermented Sausages ◽

Dry Fermented Sausages

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Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages

Nutrients ◽

10.3390/nu10101497 ◽

2018 ◽

Vol 10 (10) ◽

pp. 1497 ◽

Cited By ~ 12

Author(s):

Federica Pasini ◽

Francesca Soglia ◽

Massimiliano Petracci ◽

Maria Caboni ◽

Sara Marziali ◽

...

Keyword(s):

Lactic Acid ◽

Large Diameter ◽

Starter Cultures ◽

Protein Hydrolysis ◽

Lactobacillus Sakei ◽

Amine Content ◽

Fermented Sausages ◽

Dry Fermented Sausages ◽

Key Factor ◽

Quality Features

In the present study, two different diameter (small and large) Milano-type dry fermented sausages were industrially produced to evaluate the effect of two different LAB starter cultures (Lactobacillus sakei and Pediococcus pentosaceus) on biogenic amines (BAs) content, proteolysis, and lipolysis taking place during both fermentation and ripening. With regard to BAs, putrescine and tyramine were mostly found in fermented sausages having large diameter and those inoculated with P. pentosaceus/S. xylosus exhibited significantly higher accumulation of these compounds. Overall, the small size sausages showed a more pronounced proteolysis taking place during processing. In addition, aside from the distinctive electrophoretic bands detected with both starter cultures, a more pronounced proteolysis and a faster protein hydrolysis was observed in salami inoculated with P. pentosaceus/S. xylosus. As for lipolysis, a significantly higher amount of diacylglycerols was observed at the end of ripening in the sausages inoculated with L. sakei/S. xylosus, which concurrently exhibited an increased D32, D34, and D36 series. The results of the present study confirms profound differences in BAs concentration, proteolysis, and lipolysis. These findings are strictly dependent on the starter cultures, which demonstrates that the choice of an appropriate starter optimized for peculiar products and processes should be the key factor to improve safety and quality features of traditional fermented sausages.

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