Mixed Starter Cultures To Control Biogenic Amine Production in Dry Fermented Sausages

2000 ◽  
Vol 63 (11) ◽  
pp. 1556-1562 ◽  
Author(s):  
SARA BOVER-CID ◽  
MARIA IZQUIERDO-PULIDO ◽  
M. CARMEN VIDAL-CAROU
Keyword(s):  
Biogenic Amine ◽  
Raw Materials ◽  
Starter Culture ◽  
Starter Cultures ◽  
No Production ◽  
Lactobacillus Sakei ◽  
Staphylococcus Carnosus ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Staphylococcus Spp

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.

Effectiveness of a Lactobacillus sakei Starter Culture in the Reduction of Biogenic Amine Accumulation as a Function of the Raw Material Quality

2001 ◽  
Vol 64 (3) ◽  
pp. 367-373 ◽  
Author(s):  
SARA BOVER-CID ◽  
MARIA IZQUIERDO-PULIDO ◽  
M. CARMEN VIDAL-CAROU
Keyword(s):  
Biogenic Amine ◽  
Dry Matter ◽  
Raw Materials ◽  
Starter Culture ◽  
Raw Material ◽  
Lactobacillus Sakei ◽  
Hygienic Quality ◽  
Fermented Sausages ◽  
Materials Used

The effectiveness of an amine-negative starter culture (Lactobacillus sakei CTC494) in the reduction of biogenic amine production during the ripening of fermented sausages was examined. Four batches were manufactured in parallel:spontaneously fermented and starter-mediated sausages were manufactured from two lots of raw materials of different hygienic quality. Besides the biogenic amine contents, changes in the microbial counts, nitrogenous fractions, pH, and water content were measured at several sampling points during the ripening process. In sausages manufactured from good quality meat, the starter strain of L. sakei reduced and even inhibited biogenic amine accumulation during sausage fermentation, the end products showing extremely low biogenic amine contents (tyramine levels less than 15 mg/kg of dry matter and putrescine and cadaverine levels less than 5 mg/kg of dry matter). Nevertheless, starter-mediated sausages made from poorer-quality raw materials showed much higher amine contents (308, 223, and 36 mg/kg of dry matter of cadaverine, tyramine, and putrescine, respectively), which were only slightly lower than those of the spontaneously fermented sausages made from the same raw materials. The relatively high bacterial numbers of raw materials of poorer-hygienic quality diminished the beneficial effect of the starter strain. Therefore, the effectiveness of the starter was strongly dependent on the hygienic quality of the raw materials used.

scholarly journals Water activity changes of multicomponent food mixture during processing

2004 ◽  
Vol 52 (4) ◽  
pp. 111-118 ◽  
Author(s):  
Jiří Štencl ◽  
Tomáš Komprda
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Raw Materials ◽  
Starter Cultures ◽  
Staphylococcus Carnosus ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Lean Beef ◽  
Pork Fat ◽  
Food Mixture

Water activity of multicomponent food mixture was analysed and measured. Samples of dry fermented sausages with two different starter cultures (Pediococcus pentosaceus + Staphylococcus carnosus and Staphylococcus carnosus + Staphylococcus xylosus + Lactobacillus farciminis) were tested during ripening (21 days) and storing (91 days). The basic raw materials were the same for all samples: lean beef meat, lean pork and pork fat in equal parts, nitrite salt mixture (2.5 %), and sugars (1.0 %). The method used for water activity tests was indirect manometric in a static environment. Moisture content of samples was measured using halogen dryer. The course of water activity and moisture content of sausages was variable during ripening and steady during storage. Diagrams showed gradual decrease of both parameters. Mathematical models of water activity and moisture content for storage of dry fermented sausages were developed and statistically verified. The influence of starter cultures was not significant.

Starter Cultures and High-Pressure Processing To Improve the Hygiene and Safety of Slightly Fermented Sausages

2005 ◽  
Vol 68 (11) ◽  
pp. 2341-2348 ◽  
Author(s):  
MARGARITA GARRIGA ◽  
BEGONYA MARCOS ◽  
BELÉN MARTÍN ◽  
M. TERESA VECIANA-NOGUÉS ◽  
SARA BOVER-CID ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Biogenic Amine ◽  
High Hydrostatic Pressure ◽  
Starter Culture ◽  
High Pressure Processing ◽  
Starter Cultures ◽  
Salmonella Spp ◽  
Amine Content ◽  
Fermented Sausages ◽  
Spoilage Bacteria

The effectiveness of selected starter cultures and high hydrostatic pressure after ripening was evaluated to improve the safety and quality of slightly fermented sausages. Inhibition of common foodborne pathogens, spoilage bacteria, and biogenic amine content was studied. Random amplification of polymorphic DNA and plasmid profiles were used to monitor the competitiveness of the starter cultures during fermentation and ripening. Lactobacillus sakei CTC6626 and Staphylococcus xylosus CTC6013 dominated L. sakei CTC6469 and S. xylosus CTC6169 independently of the product assayed. Starter cultures were able to control the growth of Listeria monocytogenes, Enterobacteriaceae, Enterococcus, and the biogenic amine content. A pH decrease below 5.3 at the seventh day of fermentation was crucial. Salmonella spp. counts decreased significantly during ripening independently of the use of starter culture and product. High hydrostatic pressure treatment was necessary to ensure absence of Salmonella spp. in final products.

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.

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

Nutrients ◽  
2018 ◽  
Vol 10 (10) ◽  
pp. 1497 ◽  
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.

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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