Effect of the Starter Cultures on Microbial Characteristics of Mutton Fermented Sausages

2014 ◽  
Vol 1010-1012 ◽  
pp. 1789-1792
Author(s):  
De Bao Wang ◽  
Li Hua Zhao ◽  
Fan Yang ◽  
Mei Jun Li ◽  
Ri Na Su ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Storage Time ◽  
Starter Culture ◽  
Quality Characteristics ◽  
Starter Cultures ◽  
Control Group ◽  
Microbial Characteristics ◽  
Fermented Sausages ◽  
And Storage ◽  
Total Bacteria

These sausages were manufactured with mutton and tail fat by starter culture. The microbiological of fermented mutton sausages were evaluated to determine their quality characteristics during ripening and storage. Two groups of fermented sausages manufacture using the same technology were named control group (CO) and starter culture group (SC). In this study, Lactic acid bacteria counts in sausages made with combinations of starter cultures increased to 8 logcfu/g. The total bacteria counts in the SC were lower (P < 0.05) than in the control (CO) after drying and storage time. During ripening, total bacterial counts in the SC were 7logcfu/g, which was significantly lower (p<0.05) than in the CO. The Micrococci-staphylococci counts of the SC were 6 logcfu/g and significantly lower (P < 0.05) than of the CO during ripening.

scholarly journals Isomers of c18:1 and c18:2 Acids in Fresh and Stored Fermented Milks Produced with Selected Starter Cultures

2016 ◽  
Vol 34 (No. 5) ◽  
pp. 391-396 ◽  
Author(s):  
Paszczyk Beata ◽  
Brandt Waldemar ◽  
Łuczyńska Joanna
Keyword(s):  
Storage Time ◽  
Octadecadienoic Acid ◽  
Starter Culture ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Trans Isomers ◽  
The Mean ◽  
Fresh Products ◽  
And Storage

The effect of the applied starter cultures and storage time of fermented milk drinks on the content of cis-9, trans-11 octadecadienoic acid (CLA), as well as trans isomers of C18:1 and C18:2 acids were evaluated. The analysed fermented milk drinks were produced by the thermostat method and with three different starter cultures. Analyses were carried out for freshly produced fermented milk drinks and for stored drinks (analyses after 6, 13, and 21 days of storage). The study demonstrated that the type of applied starter culture and storage time affected the content of CLA and of trans isomers of C18:1 acid in fermented milk drinks. Among the starter cultures applied, only the Ceska-star Y508 culture caused a significant increase in CLA content in the stored fermented milk drinks. The mean content of CLA in fresh drinks reached to 3.60 mg/g fat. The significantly higher CLA contents (3.85 and 3.89 mg/g fat) were found in drinks after 6 and 13 days of storage, respectively. The content of trans isomers of C18:1 acid in fresh products was 15.92 mg/g fat. In drinks analysed after 6 days of storage it was 17.14 mg/g fat.

scholarly journals Yoghurt Production Potential of Lactic Acid Bacteria Isolated from Leguminous Seeds and Effects of Encapsulated Lactic Acid Bacteria on Bacterial Viability and Physicochemical and Sensory Properties of Yoghurt

2022 ◽  
Vol 2022 ◽  
pp. 1-10
Author(s):  
Eda E. Kılıç ◽  
İbrahim Halil Kılıç ◽  
Banu Koç
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Physicochemical Properties ◽  
Storage Time ◽  
Starter Culture ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Production Potential ◽  
Bacterial Viability ◽  
Alginate Capsules

This study aims to determine the yoghurt production potential of lactic acid bacteria isolated from legumes seeds (lentils, beans, cowpea, and broad beans) and examine the effects of alginate capsules of selected starter cultures with high yoghurt production potential on the physicochemical properties, sensory properties of yoghurt, and bacterial viability during storage time at 4°C. The exopolysaccharide (EPS), proteolytic activity, and acidification properties of eight different isolates were determined, and sixteen different yoghurt combinations prepared. The samples showed similar physicochemical (pH, titratable acidity, dry matter, and whey separation), bacterial count, and sensory results in comparison with the commercial yoghurt used as a control sample. The acidity and pH of the yoghurt samples were significantly affected by the storage time. Total solids of yoghurt samples generally tend to decrease and syneresis of yoghurt samples also differed for each starter culture combination during the storage time. The total count of lactic acid bacteria during the storage time was higher than 107 CFU/g. The sensory analysis results of bacterial combinations are significantly different ( p < 0.05 ). Results indicated that isolated starter cultures have potential as commercial starters to improve the quality of yoghurt. Selected starter cultures with yoghurt production potential were encapsulated. Lactic acid bacteria with encapsulation efficiency of 86,3 ± 0,2 and 82,26 ± 0,79 were selected for yoghurt production. The physicochemical properties of the yoghurt with free and encapsulated starter culture were significantly different during the storage time. The reduction (∼0,5 log cfu/g) in the numbers of free and encapsulated starter cultures is over during the storage time ( p < 0.05 ). The acceptability of yoghurt containing encapsulated bacteria was lower than the yoghurt containing free bacteria by the panelists. Consequently, it was determined that alginate capsules increased bacterial viability, but the sensory properties of yoghurt were affected adversely. The LAB isolated form legumes can be introduced to the national microbial collection.

scholarly journals Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 596 ◽  
Author(s):  
Nadia de L. Agüero ◽  
Laureano S. Frizzo ◽  
Arthur C. Ouwehand ◽  
Gonzalo Aleu ◽  
Marcelo R. Rosmini
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lipolytic Activity ◽  
Reductase Activity ◽  
Lactic Acid Production ◽  
Starter Culture ◽  
Lactobacillus Rhamnosus ◽  
Starter Cultures ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

The objective of this study was to investigate probiotic microorganisms for use as starter cultures in dry fermented sausages production. A total of eight strains were studied evaluating technological and safety characteristics including the ability to grow, lactic acid production, gas formation, catalase activity, nitrate reductase activity, proteolytic activity, lipolytic activity, hydrogen peroxide production, salt tolerance, performance at low temperatures, decarboxylation of amino acids and antimicrobial activity against pathogens associated with the product. Lactobacillus rhamnosus R0011, L. rhamnosus Lr-32, Lactobacillus paracasei Lpc-37, Lactobacillus casei Shirota and Enterococcus faecium MXVK29 were good candidates for use as fermented sausages starters cultures because they showed the best technological and safety properties since they did not demonstrate amino acid decarboxylation but showed antimicrobial activity against Listeria monocytogenes, Escherichia coli, Salmonella Dublin and Staphylococcus aureus. L. rhamnosus Lr-32 was the strain best tolerating the levels of salt, nitrate and low pH during the simulated stages of fermentation and ripening of sausage. The strain was thus the most promising of the tested probiotics as sausage starter culture. The findings warrant studies in a meat matrix, such as that of raw-cured sausage, to evaluate the effects of L. rhamnosus Lr-32 under actual conditions.

Distribution of Aminogenic Activity among Potential Autochthonous Starter Cultures for Dry Fermented Sausages

2010 ◽  
Vol 73 (3) ◽  
pp. 524-528 ◽  
Author(s):  
M. L. LATORRE-MORATALLA ◽  
S. BOVER-CID ◽  
R. TALON ◽  
T. AYMERICH ◽  
M. GARRIGA ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Starter Cultures ◽  
Acid Decarboxylase ◽  
Decarboxylase Activity ◽  
Bacterial Strains ◽  
Lactobacillus Curvatus ◽  
Gram Positive ◽  
Fermented Sausages

Any bacterial strain to be used as starter culture should have suitable characteristics, including a lack of amino acid decarboxylase activity. In this study, the decarboxylase activity of 76 bacterial strains, including lactic acid bacteria and gram-positive, catalase-positive cocci, was investigated. These strains were previously isolated from European traditional fermented sausages to develop autochthonous starter cultures. Of all the strains tested, 48% of the lactic acid bacteria strains and 13% of gram-positive, catalase-positive cocci decarboxylated one or more amino acids. Aminogenic potential was strain dependent, although some species had a higher proportion of aminogenic strains than did others. Thus, all Lactobacillus curvatus strains and 70% of Lactobacillus brevis strains had the capacity to produce tyramine and β-phenylethylamine. Some strains also produced other aromatic amines, such as tryptamine and the diamines putrescine and cadaverine. All the enterococcal strains tested were decarboxylase positive, producing high amounts of tyramine and considerable amounts of β-phenylethylamine. None of the staphylococcal strains had tyrosine-decarboxylase activity, but some produced other amines. From the aminogenic point of view, Lactobacillus plantarum, Lactobacillus sakei, and Staphylococcus xylosus strains would be the most suitable for use as autochthonous starter cultures for traditional fermented sausages.

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

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.

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

Lactic Acid Bacteria in Cheddar Cheese Made with Sodium Chloride, Potassium Chloride or Mixtures of the Two Salts

1995 ◽  
Vol 58 (1) ◽  
pp. 62-69 ◽  
Author(s):  
K. ANJAN REDDY ◽  
ELMER H. MARTH
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Potassium Chloride ◽  
Starter Culture ◽  
Cheddar Cheese ◽  
Starter Cultures ◽  
Detectable Effect ◽  
Agar Media ◽  
Cheese Curd

Three different split lots of Cheddar cheese curd were prepared with added sodium chloride (NaCl) potassium chloride (KCl) or mixtures of NaCl/KCl (2:1 1:1 1:2 and 3:4 all on wt/wt basis) to achieve a final salt concentration of 1.5 or 1.75%. At intervals during ripening at 3±1°C samples were plated with All-Purpose Tween (APT) and Lactobacillus Selection (LBS) agar. Isolates were obtained of bacteria that predominated on the agar media. In the first trial (Lactococcus lactis subsp. lactis plus L. lactis subsp. cremoris served as starter cultures) L. lactis subsp.lactis Lactobacillus casei and other lactobacilli were the predominant bacteria regardless of the salting treatment Received by the cheese. In the second trial (L. lactis subsp. lactis served as the starter culture) unclassified lactococci L. lactis subsp. lactis unclassified lactobacilli and L. casei predominated regardless of the salting treatment given the cheese. In the third trial (L. lactis subsp. cremoris served as the starter culture) unclassified lactococci unclassified lactobacilli L. casei and Pediococcus cerevisiae predominated regardless of the salting treatment applied to the cheese Thus use of KCl to replace some of the NaCl for salting cheese had no detectable effect on the kinds of lactic acid bacteria that developed in ripening Cheddar cheese.

scholarly journals Quality Characteristics of Semi-Moist Apricot-Cornflakes: Effect of Different Composite Coating Application and Storage Time

Coatings ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 516
Author(s):  
Roghieh Sakooei-Vayghan ◽  
Seyed Hadi Peighambardoust ◽  
Rubén Domínguez ◽  
Mirian Pateiro ◽  
José M. Lorenzo
Keyword(s):  
Storage Time ◽  
Composite Coatings ◽  
Protein Isolate ◽  
Quality Characteristics ◽  
Moisture Loss ◽  
Coating Application ◽  
Hot Air ◽  
And Storage ◽  
Β Carotene

The effect of different composite coatings on quality of semi-moist apricot cubes mixed with cornflakes was investigated during 180 days of storage. The apricot cubes were osmotically dehydrated (OD) and coated before hot-air drying (HAD) at 60 °C. Chitosan-bees wax (CBW) and whey protein isolate-bees wax-oleic acid (WPI-BW-OA) coatings were applied after HAD and the samples were added to cornflakes. Application of OD and pectin-ascorbic acid (Pec-AA) coating (prior to HAD) and WPI-BW-OA coating (after HAD) led to significant retention of total phenol compounds, β-carotene and antioxidant activity in apricot cubes compared to uncoated and CBW-coated samples. WPI-BW-OA-coated samples gave significantly higher L* values (lighter color) and b* values (more creamy or yellowish color) and lower a* values (less reddish color) and browning values than control followed by CBW-coated apricots at any time of storage (p < 0.05). The rate of apricot moisture loss and cornflakes moisture gain was higher in uncoated apricot cubes, followed by CBW- and WPI-BW-OA-coated samples. Application of WPI-BW-OA coating was effective in retaining the crispness measured by lower firmness (Fmax) values in cornflakes upon storage. Based on the obtained results, WPI-BW-OA coating allowed effectively preserving the quality characteristics of semi-moist apricot cubes and cornflakes components in the mixed state.

scholarly journals A Comprehensive Study of the Impacts of Oat β-Glucan and Bacterial Curdlan on the Activity of Commercial Starter Culture in Yogurt

Molecules ◽  
2020 ◽  
Vol 25 (22) ◽  
pp. 5411
Author(s):  
Marek Aljewicz ◽  
Małgorzata Majcher ◽  
Beata Nalepa
Keyword(s):  
Lactic Acid ◽  
Acid Content ◽  
Starter Culture ◽  
Starter Cultures ◽  
Average Increase ◽  
Content Type ◽  
Lactic Acid Content ◽  
Production Increase ◽  
Addition Level ◽  
Comprehensive Study

This study provides important information about the impacts of various levels of oat (OBG) and bacterial (curdlan) β-glucan and fat contents in milk on survivability and metabolism of yogurt starter cultures. The results show that addition of β-glucans in the concentration higher than 0.25% reduced starter bacterial counts during storage and prolonged the milk acidification process. A significant increase in lactose consumption by starter cultures was noted in the yogurt samples with OBG addition up to 0.75%. The highest (by 567% on average) increase in lactic acid content was noted in the control yogurts. Whereas the lowest (by 351%) increase in lactic acid content was noted in yogurts with OBG. After 28-day storage, the acetic aldehyde content was significantly influenced by fat content, type and addition level of polysaccharide. A higher increase in acetoin content was noted in samples with 0.25% than in samples with 1% of polysaccharides. In turn, significantly lower increases in diacetyl and 2,3-pentanedione contents were observed in the yogurt samples with OBG than in these with curdlan, with diacetyl production increase along with the higher concentration of the polysaccharide. The addition of OBG and curdlan to milk contributed to differences in the starter culture metabolism, consequently, in the milk acidification dynamics.

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