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 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

Isolation and Screening of Staphylococcus Xylosus P2 from Chinese Bacon: A Novel Starter Culture in Fermented Meat Products

2018 ◽  
Vol 15 (1-2) ◽  
Author(s):  
Hu Meizhong ◽  
Yu Jiansheng ◽  
Yu Jianping ◽  
Pan Yutian ◽  
Ou Yixin
Keyword(s):  
Sodium Chloride ◽  
Starter Culture ◽  
Meat Products ◽  
16S Rdna Sequence ◽  
Overall Acceptability ◽  
Staphylococcus Xylosus ◽  
16S Rdna Sequence Analysis ◽  
Different Temperatures ◽  
Beef Jerky ◽  
Growth Ability

AbstractA novel coagulase negative staphylococci strain as flavor agent for the processing of fermented meat products, Staphylococcus xylosus P2, was screened from Chinese bacon. It was identified on the basis of morphology and 16S rDNA sequence analysis. Its proteolytic, lipolytic and nitrate reductive activities were evaluated. And its growth ability at different temperatures, pH, sodium chloride, sodium nitrite concentrations, biogenic amine and pigment were investigated or detected. Furthermore, the fermentation evaluation with S. xylosus P2 as starter culture was carried out. The result showed that the fermented beef jerky was more attractive on the color, odor, texture, tasty and overall acceptability. It indicated that S. xylosus P2 would be a good starter culture for fermented meat products (jerky).

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.

scholarly journals The Use of Lactic Acid Bacteria Starter Culture in the Production ofNunu, a Spontaneously Fermented Milk Product in Ghana

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Fortune Akabanda ◽  
James Owusu-Kwarteng ◽  
Kwaku Tano-Debrah ◽  
Charles Parkouda ◽  
Lene Jespersen
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Antimicrobial Activities ◽  
Starter Cultures ◽  
Lactobacillus Helveticus ◽  
Milk Product ◽  
Technological Properties

Nunu, a spontaneously fermented yoghurt-like product, is produced and consumed in parts of West Africa. A total of 373 predominant lactic acid bacteria (LAB) previously isolated and identified fromNunuproduct were assessedin vitrofor their technological properties (acidification, exopolysaccharides production, lipolysis, proteolysis and antimicrobial activities). Following the determination of technological properties,Lactobacillus fermentum22-16,Lactobacillus plantarum8-2,Lactobacillus helveticus22-7, andLeuconostoc mesenteroides14-11 were used as single and combined starter cultures forNunufermentation. Starter culture fermentedNunusamples were assessed for amino acids profile and rate of acidification and were subsequently evaluated for consumer acceptability. For acidification properties, 82%, 59%, 34%, and 20% of strains belonging toLactobacillus helveticus, L. plantarum, L. fermentum, andLeu. mesenteriodes, respectively, demonstrated fast acidification properties. High proteolytic activity (>100 to 150 μg/mL) was observed for 50%Leu. mesenteroides,40%L. fermentum,41%L. helveticus, 27%L. plantarum,and 10%Ent. faeciumspecies. In starter culture fermentedNunusamples, all amino acids determined were detected inNunufermented with single starters ofL. plantarumandL. helveticusand combined starter ofL. fermntumandL. helveticus. Consumer sensory analysis showed varying degrees of acceptability forNunufermented with the different starter cultures.

scholarly journals Importance of Two Enterococcus faecium Loci Encoding Gls-like Proteins for In Vitro Bile Salts Stress Response and Virulence

2011 ◽  
Vol 203 (8) ◽  
pp. 1147-1154 ◽  
Author(s):  
Tina Choudhury ◽  
Kavindra V. Singh ◽  
Jouko Sillanpää ◽  
Sreedhar R. Nallapareddy ◽  
Barbara E. Murray
Keyword(s):  
Stress Response ◽  
Enterococcus Faecium ◽  
Bile Salts

scholarly journals Sodium Chloride Reduces Production of Curvacin A, a Bacteriocin Produced by Lactobacillus curvatus Strain LTH 1174, Originating from Fermented Sausage

2004 ◽  
Vol 70 (4) ◽  
pp. 2271-2278 ◽  
Author(s):  
Jurgen Verluyten ◽  
Winy Messens ◽  
Luc De Vuyst
Keyword(s):  
Sodium Chloride ◽  
Cell Growth ◽  
Salt Concentration ◽  
Biomass Concentration ◽  
Inhibitory Effect ◽  
Bacteriocin Production ◽  
Bacteriocin Activity ◽  
Lactobacillus Curvatus ◽  
Fermented Sausage

ABSTRACT Lactobacillus curvatus LTH 1174, a strain originating in fermented sausage, produces the antilisterial bacteriocin curvacin A. Its biokinetics of cell growth and bacteriocin production as a function of various concentrations of salt (sodium chloride) were investigated in vitro during laboratory fermentations using modified MRS medium. A model was set up to describe the effects of different NaCl concentrations on microbial behavior. Both cell growth and bacteriocin activity were affected by changes in the salt concentration. Sodium chloride clearly slowed down the growth of L. curvatus LTH 1174, but more importantly, it had a detrimental effect on specific curvacin A production (kB ) and hence on overall bacteriocin activity. Even a low salt concentration (2%, wt/vol) decreased bacteriocin production, while growth was unaffected at this concentration. The inhibitory effect of NaCl was mainly due to its role as an aw-lowering agent. Further, it was clear that salt interfered with bacteriocin induction. Additionally, when 6% (wt/vol) sodium chloride was added, the minimum biomass concentration necessary to start the production of curvacin A (XB ) was 0.90 g (cell dry mass) per liter. Addition of the cell-free culture supernatant or a protein solution as a source of induction factor resulted in a decrease in XB , an increase in kB , and hence an increase in the maximum attainable bacteriocin activity.

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.

Enhanced Control of Listeria monocytogenes by Enterococcus faecium KE82, a Multiple Enterocin–Producing Strain, in Different Milk Environments

2016 ◽  
Vol 80 (1) ◽  
pp. 74-85 ◽  
Author(s):  
ELPINIKI VANDERA ◽  
ALEXANDRA LIANOU ◽  
ATHANASIA KAKOURI ◽  
JINBO FENG ◽  
ANNA-IRINI KOUKKOU ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Enterococcus Faecium ◽  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Raw Milk ◽  
Pcr Analysis ◽  
Dairy Foods ◽  
Reverse Transcription Pcr

ABSTRACT Enterococcus faecium KE82, isolated from traditional Greek Graviera cheese, was identified in pure broth cultures in vitro as a multiple enterocin–producing bacterial strain possessing the structural entA, entB, and entP enterocin genes. E. faecium KE82 was further assessed for in situ antilisterial activity in raw milk (RM) and commercially thermized milk (TM; 63°C for 30 s) in the presence of the indigenous microbiota and in sterile raw milk (SRM; 121°C for 5 min) with or without the addition of two commercial starter culture (CSC) strains Streptococcus thermophilus and Lactococcus lactis. Growth of Listeria monocytogenes was completely inhibited in RM incubated at 37°C for 6 h, whereas the pathogen was significantly inactivated in RM+KE82 samples during further incubation at 18°C for 66 h. In contrast, L. monocytogenes levels increased by approximately 2 log CFU/ml in TM, but in TM+KE82 samples, pathogen growth was retarded during the first 6 h at 37°C followed by growth cessation and partial inactivation at 18°C. After 48 to 72 h, growth of L. monocytogenes in SRM+CSC samples decreased by 4 to 5 log CFU/ml compared with the SRM control, whereas additional 10-fold decreases in the pathogen were observed in SRM+CSC+KE82 samples. Reverse transcription PCR analysis of SRM+KE82 and SRM+CSC+KE82 samples confirmed that the entA and entB genes were transcribed, but entP gene transcription was not detected. All RM and SRM samples inoculated with E. faecium KE82 displayed strong in situ inhibitory activity against L. monocytogenes in well diffusion bioassays, whereas activity was weaker to undetectable in comparable or additional TM+KE82 samples; no milk sample without E. faecium KE82 had activity against L. monocytogenes. The findings of this study indicate that E. faecium KE82 is an antilisterial agent that could be used in traditional dairy foods because it concomitantly produces enterocins A and B in situ in milk.

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.

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