Microbiological Profiles, pH, and Titratable Acidity of Chorizo and Salchichón (Two Spanish Dry Fermented Sausages) Manufactured with Ostrich, Deer, or Pork Meat

2006 ◽  
Vol 69 (5) ◽  
pp. 1183-1189 ◽  
Author(s):  
ROSA CAPITA ◽  
SANDRA LLORENTE-MARIGÓMEZ ◽  
MIGUEL PRIETO ◽  
CARLOS ALONSO-CALLEJA
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Titratable Acidity ◽  
Pork Meat ◽  
Microbial Counts ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Microbial Groups ◽  
Yeasts And Molds

Microbial counts, pH, and titratable acidity were determined in 102 Spanish dry fermented sausages (chorizo and salchichón) made with ostrich, deer, or pork meat. Average microbial counts (log CFU per gram) varied from 5.46 ± 0.24 to 8.25 ± 0.80 (total viable counts), from 4.79 ± 0.36 to 7.99 ± 0.20 (psychrotrophs), from 0.00 ± 0.00 to 0.99 ± 1.10 (undetectable values were assumed to be zero) (Enterobacteriaceae), from 0.00 ± 0.00 to 4.27 ± 1.47 (enterococci), from 5.15 ± 1.15 to 8.46 ± 0.49 (lactic acid bacteria), from 3.08 ± 0.44 to 6.59 ± 1.76 (Micrococcaceae), from 2.27 ± 1.53 to 5.11 ± 1.81 (molds and yeasts), from 0.00 ± 0.00 to 2.25 ± 0.81 (pseudomonads), and from 0.00 ± 0.00 to 2.78 ± 0.46 (Brochothrix thermosphacta). Average pH and titratable acidity varied from 5.07 ± 0.25 to 5.63 ± 0.51 (pH units) and from 0.30 ± 0.01 to 0.86 ± 0.19 (% lactic acid). Both type of sausage (P < 0.05) and species of meat (P < 0.001) influenced microbial counts. Salchichón samples showed lower average values than chorizo samples for most microbial groups (significant for Enterobacteriaceae, lactic acid bacteria, and B. thermosphacta) and titratable acidity. Sausages made from pork showed the highest microbial loads for total viable counts, psychrotrophs, Enterobacteriaceae, enterococci, lactic acid bacteria, and yeasts and molds. Higher counts were observed only for pseudomonads in ostrich sausages. B. thermosphacta levels were similar for all species of meat. The highest average pH value was observed in sausages made from ostrich meat, and the lowest titratable acidity level was found in pork sausages.

Chemical and Microbiological Quality of Raw Milk Produced by Smallholder Farmers in Zimbabwe

1996 ◽  
Vol 59 (9) ◽  
pp. 984-987 ◽  
Author(s):  
A. N. MUTUKUMIRA ◽  
S. B. FERESU ◽  
J. A. NARVHUS ◽  
R. K. ABRAHAMSEN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Smallholder Farmers ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Raw Milk ◽  
Chemical Characteristics ◽  
Yeasts And Molds ◽  
Microbiological Analyses

Chemical and microbiological analyses were carried out on 10 samples of raw milk collected over 6 months from the Nharira/Lancashire Milk Collection Center. The milk center is run by smallholder farmers. The purpose of the study was to evaluate the quality of the raw milk delivered to the milk collection center. The average chemical characteristics of the milk were (%): titratable acidity expressed as lactic acid, 0.21; total protein, 3.19; fat, 3.52; total solids, 11.76; and solids not fat, 8.25; the pH varied from 6.15 to 6.65. There were large variations in the microbiological composition of the raw milk with total aerobic counts ranging from 6.2 × 103 to 7.8 × 107 CFU/ml, coli forms from 3.2 × 102 to 2.3 × 105, and lactic acid bacteria from less than 1 × 103 to 2.9 × 106 CFU/ml. Yeasts and molds were less than 100 CFU/ml in 7 of the 10 samples analyzed.

Screening of lactic acid bacteria and bifidobacteria for potential probiotic use in Iberian dry fermented sausages

Meat Science ◽  
2008 ◽  
Vol 80 (3) ◽  
pp. 715-721 ◽  
Author(s):  
Santiago Ruiz-Moyano ◽  
Alberto Martín ◽  
María José Benito ◽  
Francisco Pérez Nevado ◽  
María de Guía Córdoba
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages

Meat Science ◽  
2010 ◽  
Vol 86 (3) ◽  
pp. 870-877 ◽  
Author(s):  
T. Komprda ◽  
P. Sládková ◽  
E. Petirová ◽  
V. Dohnal ◽  
R. Burdychová
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Histidine Decarboxylase ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

scholarly journals Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)

2015 ◽  
Vol 2015 ◽  
pp. 1-9 ◽  
Author(s):  
Noelia Z. Palavecino Prpich ◽  
Marcela P. Castro ◽  
María E. Cayré ◽  
Oscar A. Garro ◽  
Graciela M. Vignolo
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Attributes ◽  
Starter Cultures ◽  
Sensory Profile ◽  
Small Scale ◽  
Additional Tool ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Dry Sausages

Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. In order to evaluate their performancein situand considering technological features of the isolated strains, two mixed selected autochthonous starter cultures (SAS) were designed: (i) SAS-1 (Lactobacillus sakei487 +Staphylococcus vitulinusC2) and (ii) SAS-2 (L. sakei442 +S. xylosusC8). Cultures were introduced into dry sausage manufacturing process at a local small-scale facility. Microbiological and physicochemical parameters were monitored throughout fermentation and ripening periods, while sensory attributes of the final products were evaluated by a trained panel. Lactic acid bacteria revealed their ability to colonize and adapt properly to the meat matrix, inhibiting the growth of spontaneous microflora and enhancing safety and hygienic profile of the products. Both SAS showed a beneficial effect on lipid oxidation and texture of the final products.Staphylococcus vitulinusC2, from SAS-1, promoted a better redness of the final product. Sensory profile revealed that SAS addition preserved typical sensory attributes. Introduction of these cultures could provide an additional tool to standardize manufacturing processes aiming to enhance safety and quality while keeping typical sensory attributes of regional dry fermented sausages.

Assessment of Coagulase-Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile

2018 ◽  
Vol 83 (10) ◽  
pp. 2544-2549 ◽  
Author(s):  
Cristina M. Alfaia ◽  
Irani M. Gouveia ◽  
Maria H. Fernandes ◽  
Maria J. Fernandes ◽  
Teresa Semedo-Lemsaddek ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amine ◽  
Coagulase Negative Staphylococci ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

scholarly journals Microbiological dynamics involved in cereal-porridge production using maize and sorghum

2022 ◽  
Vol 18 (1) ◽  
pp. 014-026
Author(s):  
Mercy M Umokaso ◽  
Bernard JO Efiuvwevwere ◽  
Francis S Ire
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Titratable Acidity ◽  
Bacterial Count ◽  
Growth Patterns ◽  
Lactobacillus Fermentum ◽  
Coliform Bacteria ◽  
Spontaneous Fermentation ◽  
Candida Sp

Cereal-porridge(‘ogi’) was produced by spontaneous fermentation using maize and sorghum substrates. The microbiological dynamics involved were monitored over a period of 48h fermentation. Bacteria, yeasts and moulds were isolated. Based on the morphological, cultural and biochemical test results, the aerobic bacterial isolates were identified as Proteus vulgaris, Proteus mirabilis, Klebsiella sp, Staphylococcus aureus, Lactobacillus sp, Pseudomonas sp, Citrobacter sp, Bacillus sp, Proteus sp, Shigella sp, and Escherichia coli. The Lactic acid bacteria were Lactococcus sp, Enterococcus sp, Lactobacillus fermentum, Lactobacillus sp. The yeast isolates were 2 strains of Saccharomyces cerevisiae, one other Saccharomyces sp and a Candida sp. The moulds were Aspergillus niger, Aspergillus flavus, Rhizopus sp and Penicillium sp. The lactic acid bacteria (LAB) isolated were 2 strains of Lactococcus lactis, 2 Enterobacter spp, 5 strains of Lactobacillus fermentum and 1 other Lactobacillus sp. The initial total viable aerobic bacterial count at 0h in maize, sorghum and maize-sorghum blend were 4.6 × 104, 7.3 × 104 and 2.4 × 105cfu/ml respectively. The growths rose to peaks of 6.5 × 107 and 3.9 × 107cfu/ml at 24h in maize and maize-sorghum blend, respectively. A Peak of 4.7 x 107cfu/ml was attained at 36h in sorghum. Coliform bacteria and moulds growths in the three samples attained peaks of growth at 12h and reduced till there was no growth by 48h. Lactic acid bacteria and yeasts increased in numbers till the end of fermentation. The initial pH value at 0h was lowest in maize-sorghum blend sample (5.43) and highest in maize (5.75). Final values at 48h were 3.76, 3.78 and 3.75 in maize, sorghum and maize-sorghum blend samples respectively. There were no significant differences between the microbial growth patterns, changes in pH, total titratable acidity (TTA) and amylase enzymatic activities in maize, sorghum and maize-sorghum blend samples during fermentation.

Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages

Meat Science ◽  
2008 ◽  
Vol 80 (3) ◽  
pp. 656-661 ◽  
Author(s):  
María J. Benito ◽  
Manuel J. Serradilla ◽  
Santiago Ruiz-Moyano ◽  
Alberto Martín ◽  
Francisco Pérez-Nevado ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

scholarly journals Microbiological quality of beef stored under different modified atmospheres

2020 ◽  
Vol 76 (12) ◽  
pp. 6471-2020
Author(s):  
KATARZYNA ŚMIECIŃSKA
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Microbial Growth ◽  
Microbiological Quality ◽  
The Other ◽  
Microbial Counts ◽  
Psychrotrophic Bacteria ◽  
Modified Atmospheres ◽  
Microbial Groups

The aim of this study was to analyze changes in the microbiological quality of Longissimus lumborum (LL) muscles collected from young Polish Holstein-Friesian Black-and-White (PHF BW) bulls and stored for 7, 14, and 21 days under different modified atmospheres (MA) (vacuum, 80% O2 + 20% CO2, 60% O2 + 30% CO2 + 10% N2, 40% CO2 + 60% N2, 30% CO2 + 70% Ar). Before and after the specified storage periods, crosssectional samples of the LL muscle were collected under aseptic conditions to determine total microbial counts, and the total counts of psychrotrophic bacteria and mesophilic lactic acid bacteria. The effects of storage time and MA composition on changes in the parameters analyzed were evaluated, and the effectiveness of argon in delaying microbial growth in cold-stored beef was determined. Between days 7 and 14 of storage, total microbial counts were lowest in meat packaged under the MA composed of 30% CO2 + 70% Ar, whereas between days 14 and 21 they were lowest in both MA packages containing O2. The greatest increase in total microbial counts between days 7 and 14 of storage was noted in the MAs containing O2, and between days 14 and 21 of storage in the MA containing Ar. Beef stored for 7 days in the MA containing 60% O2 was characterized by the lowest total microbial counts, whereas the highest total microbial counts were noted in samples stored for 14 days in the MA containing 80% O2. Between days 7 and 14 of storage, the counts of psychrotrophic bacteria increased significantly in all MAs. Between days 14 and 21 of storage, the counts of psychrotrophic bacteria did not increase in meat samples packaged under vacuum or the MA composed of 80% O2 + 20% CO2. The counts of psychrotrophs were significantly lower in beef stored for 7 days in the oxygen-free MAs than they were in both MA packages containing O2. The counts of psychrotrophic bacteria were significantly lower in beef stored for 14 days in the MA containing Ar, compared with samples packaged under vacuum and the MA containing 80% O2. Gas composition in MA packaging had no significant effect on total microbial counts or the counts of psychrotrophic bacteria in meat stored for 21 days. Between days 14 and 21 of storage, the counts of lactic acid bacteria did not increase significantly only in meat packaged in the MAs composed of 60% O2 + 30% CO2 + 10% N2 and 40% CO2 + 60% N2. After 7 days of storage, the counts of lactic acid bacteria were higher in beef packaged in oxygen-free MAs than they were in both MA packages containing O2. After 14 days of storage, the counts of lactic acid bacteria were higher in meat packaged in the MA composed of 80% O2 + 20% CO2 than they were in the other MAs. Beef samples stored for 21 days under the MA composed of 80% O2 + 20% CO2 were characterized by significantly lower counts of lactic acid bacteria, compared with samples stored under the other MAs, except for the MA composed of 40% CO2 + 60% N2. It can be concluded that beef can be stored in the MA composed of 30% CO2 + 70% Ar for shorter periods of time (up to 14 days). The modified atmosphere composed of 30% CO2 + 70% Ar contributed to slower microbial growth in meat and resulted in lower counts of psychrotrophs and lactic acid bacteria, relative to the other samples. However, there is a need for further research on different concentrations of argon in MA packages to confirm that this gas can effectively delay microbial growth in beef. Meat stored for 14 days in the MA composed of 80% O2 + 20% CO2 was characterized by the lowest microbiological quality. The composition of MAs had a minor influence on the growth rates of the microbial groups analyzed in beef stored for 21 days; certain changes were observed only in the counts of lactic acid bacteria.

scholarly journals Heterofermentative process in dry fermented sausages - a case report

2013 ◽  
Vol 82 (2) ◽  
pp. 181-186 ◽  
Author(s):  
Josef Kameník ◽  
Marta Dušková ◽  
Alena Saláková ◽  
Ondrej Šedo
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Acid Content ◽  
Dry Matter ◽  
Ph Value ◽  
Sugar Fermentation ◽  
Flight Mass Spectrometry ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Dry Sausages

In certain circumstances the fermentation process in dry fermented sausages converts to heterofermentation pathway leading to acetic acid and carbon dioxide beside lactic acid. The study describes two cases of undesirable heterofermentation in dry sausages from two different producers. In the sausage samples (n = 7) the pH value and the content of lactic and acetic acids were measured. Microbial analysis focused on quantitative and qualitative detection of lactic acid bacteria. The acetic acid content varied from 24.28 to 67.41 µmol·g-1 dry matter, in the case of samples from the second producer the content of acetic acid (48.45 to 67.41 µmol·g-1 dry matter) was higher than the lactic acid content (20.98 to 29.02 µmol·g-1 dry matter). The lactobacilli strains from the sausages were assigned to the corresponding species by Matrix-Assisted Laser Desorption-Ionization – Time of Flight Mass Spectrometry (MALDI-TOF MS) and classified to three groups according to the sugar fermentation pattern (obligately homofermentative, facultatively heterofermentative and obligately heterofermentative) and they caused the heterofermentation process in the samples of dry fermented sausages. The description of the case of heterofermentation process in dry sausages is unique and there is little information about this topic.

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