Toxicological Assessment of Penicillium nalgiovense Strains for Use as Starter Cultures in the Manufacture of Dry Fermented Sausages

2009 ◽  
Vol 72 (8) ◽  
pp. 1666-1670 ◽  
Author(s):  
VANESA LUDEMANN ◽  
GRACIELA POSE ◽  
ALFONSINA MOAVRO ◽  
MARIA G. MALIAVIABARRENA ◽  
ROSARIO FANDIÑO ◽  
...  
Keyword(s):  
Human Cell Line ◽  
Starter Cultures ◽  
Fermented Sausage ◽  
Toxicological Assessment ◽  
Penicillium Nalgiovense ◽  
Consumer Safety ◽  
Dry Fermented Sausage ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Desirable Feature

The use of fungal starter strains in the casing of dry fermented sausages allows standardization of the manufacturing process and ensures consumer safety. Penicillium nalgiovense is normally used for this purpose. Even though this species is reported as safe with respect to the production of the most common mycotoxins, its safety may be strain specific. The aim of the present work was to assess the toxicogenic potential of nine P. nalgiovense strains isolated from dry fermented sausages that were previously suitable as starters. The strains were tested for toxicity on brine shrimp larvae and the human cell line MCF7, for mutagenicity in the Ames test, and for antibacterial activity against gram-positive and gram-negative bacteria. According to our results, several P. nalgiovense strains were positive in more than one bioassay. Therefore, it is important to use different toxicological assays when characterizing strains intended for food use. Strains S1-2 and S14-4, which belong to biotypes 6 and 5, respectively, were nontoxigenic under the conditions tested. Overall, strain S1-2 of P. nalgiovense proved to be best suited as a starter in dry fermented sausage manufacture because in addition of being nontoxicogenic it produces white conidia, which is a desirable feature.

A Survey of Histamine Levels in Sausages1,2

1978 ◽  
Vol 41 (8) ◽  
pp. 634-637 ◽  
Author(s):  
STEVE L. TAYLOR ◽  
MATTHEW LEATHERWOOD ◽  
ELLEN R. LIEBER
Keyword(s):  
Lactic Acid ◽  
Starter Cultures ◽  
Processing Plant ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Different Types ◽  
Dry Sausages

A survey of 390 sausage samples of nine different types obtained at the retail level revealed the following mean histamine levels on a mg/100 g basis: bologna −0.55, cooked salami −0.83, kosher salami −0.50, beef summer sausage −1.07, thuringer-cervelat −2.35, thuringer −1.19. Italian dry salami Brand A — 24.5, Brand B — 2.14, Brand C — 19.1. pepperoni Brand D — 1.03, Brand B — 1.42, Brand C — 38.1, and chorizo — 2.29. The dry, fermented sausages (Italian dry salami and pepperoni) had higher and more variable histamine levels than either the cooked or the semi-dry sausages. The brand specific differences seen in Italian dry salami and pepperoni, which are significant at the 0.005 level, would suggest that proper control of the natural fermentations could largely prevent histamine accumulation. These differences also indicate that the microflora of each processing plant influences the microflora and the resultant histamine levels of the naturally fermented sausage. Since the semi-dry sausages (beef summer sausage, thuringer-cervelat, and thuringer) are fermented by addition of commercial lactic acid starter cultures, these bacteria must produce only small amounts of histamine. The presence of rather high histamine levels in some samples of Italian dry salami and pepperoni suggests that the potential exists for formation of toxic levels of histamine in dry, fermented sausage if any gross mishandling of the product occurs.

scholarly journals Microbial Ecology of the Soppressata of Vallo di Diano, a Traditional Dry Fermented Sausage from Southern Italy, and In Vitro and In Situ Selection of Autochthonous Starter Cultures

2007 ◽  
Vol 73 (17) ◽  
pp. 5453-5463 ◽  
Author(s):  
Francesco Villani ◽  
Annalisa Casaburi ◽  
Carmela Pennacchia ◽  
Luisa Filosa ◽  
Federica Russo ◽  
...  
Keyword(s):  
Microbial Ecology ◽  
Southern Italy ◽  
Debaryomyces Hansenii ◽  
Starter Cultures ◽  
Rrna Gene ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Fermented Sausages

ABSTRACT The microbial ecology of “soppressata of Vallo di Diano,” a traditional dry fermented sausage from southern Italy, was studied by using both culture-dependent and culture-independent approaches. The ripened fermented sausages were characterized by high microbial loads of both staphylococci and lactobacilli. Using PCR-denaturing gradient gel electrophoresis (PCR-DGGE) targeting the variable V3 and V1 regions of the 16S rRNA gene and direct DNA sequencing, it was possible to identify Staphylococcus xylosus, S. succinus, and S. equorum among the staphylococci and Lactobacillus sakei and L. curvatus within the lactobacilli. Moreover, Debaryomyces hansenii was the main yeast species found by targeting the yeast 26S rRNA gene by PCR-DGGE. Selected strains of S. xylosus, L. sakei, and L. curvatus were characterized for their technological properties in the ripening conditions of the fermented sausages so as to select an autochthonous starter formulation. The selection included the determination of nitrate reductase, lipolytic, and antioxidant activity and proteolysis with myofibrillar and sarcoplasmic protein fractions. Such properties were evaluated in both in vitro and in situ assays; the latter were performed by using each strain as a starter in the laboratory-scale manufacture of soppressata of Vallo di Diano and by monitoring the microbiological and chemical changes at the end of ripening. The results show differences between the in vitro and in situ selection results and indicate that in situ evaluation of the technological performance of specific strains is better suited to selecting autochthonous starter cultures for fermented-meat products than in vitro evaluation.

scholarly journals Physicochemical, biochemical and sensory properties for the characterization of Petrovská klobása (traditional fermented sausage)

2010 ◽  
pp. 19-31 ◽  
Author(s):  
Predrag Ikonic ◽  
Ljiljana Petrovic ◽  
Tatjana Tasic ◽  
Natalija Dzinic ◽  
Marija Jokanovic ◽  
...  
Keyword(s):  
Ph Value ◽  
Quality Standard ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Fermented Sausages ◽  
Red Color ◽  
Dry Fermented Sausages ◽  
Sensory Parameters ◽  
Hard Consistency

A study was carried out on a typical homemade Petrovsk? klobas? in order to characterize this traditional dry-fermented sausage, to provide a basis for establishing the quality standard and protecting designation of origin. This paper reviews the chemical composition, some physicochemical, proteolytic and sensory parameters of Petrovsk? klobas? made by five manufacturers chosen as representatives. Beside the differences between sausages made by different manufacturers the main properties of this traditional product were though recognized. Compared to other dry-fermented sausages Petrovsk? klobas? is characterized by a high content of protein (23.36-30.45%) and low contents of NaCl (2.99-3.28%). With some minor exceptions, the values of other chemical parameters are within the range of those observed for various dry-cured sausages. Weight loss during the processing is high (up to 45.71%) and pH value (~ 5.4) corresponds to the values for this parameter in other European traditional fermented sausages. Contents of different nitrogen fractions show that Petrovsk? klobas? undergoes significant proteolytic changes. At the end of ripening, Petrovsk? klobas? is characterized by aromatic and spicy-hot flavor, dark-red color and hard consistency.

Competitiveness and Antibacterial Potential of Bacteriocin-Producing Starter Cultures in Different Types of Fermented Sausages

2008 ◽  
Vol 71 (9) ◽  
pp. 1817-1827 ◽  
Author(s):  
FRÉDÉRIC RAVYTS ◽  
SILVANA BARBUTI ◽  
MARIA ANGELA FRUSTOLI ◽  
GIOVANNI PAROLARI ◽  
GIOVANNA SACCANI ◽  
...  
Keyword(s):  
Production Process ◽  
Starter Cultures ◽  
Fermented Sausage ◽  
Fermented Sausages ◽  
Bacteriocin Producer ◽  
Dry Fermented Sausages ◽  
Different Types ◽  
Universal Applicability ◽  
Antibacterial Potential

Application of bacteriocin-producing starter cultures of lactic acid bacteria in fermented sausage production contributes to food safety. This is sometimes hampered by limited efficacy in situ and by uncertainty about strain dependency and universal applicability for different sausage types. In the present study, a promising antilisterial-bacteriocin producer, Lactobacillus sakei CTC 494, was applied as a coculture in addition to commercial fermentative starters in different types of dry-fermented sausages. The strain was successful in both Belgian-type sausage and Italian salami that were artificially contaminated with about 3.5 log CFU g−1 of Listeria monocytogenes. After completion of the production process, this led to listerial reductions of up to 1.4 and 0.6 log CFU g−1, respectively. In a control sausage, containing only the commercial fermentative starter, the reduction was limited to 0.8 log CFU g−1 for the Belgian-type recipe, where pH decreased from 5.9 to 4.9, whereas an increase of 0.2 log CFU g−1 was observed for Italian salami, in which the pH rose from 5.7 to 5.9 after an initial decrease to pH 5.3. In a Cacciatore recipe inoculated with 5.5 log CFU g−1 of L. monocytogenes and in the presence of L. sakei CTC 494, there was a listerial reduction of 1.8 log CFU g−1 at the end of the production process. This was superior to the effect obtained with the control sausage (0.8 log CFU g−1). Two commercial antilisterial cultures yielded reductions of 1.2 and 1.5 log CFU g−1. Moreover, repetitive DNA sequence–based PCR fingerprinting demonstrated the competitive superiority of L. sakei CTC 494.

scholarly journals Influence of various pork fat types on the ripening and characteristics of dry fermented sausage

2013 ◽  
Vol 31 (No. 5) ◽  
pp. 419-431 ◽  
Author(s):  
J. Kameník ◽  
P. Steinhauserová ◽  
A. Saláková ◽  
Z. Pavlík ◽  
G. Bořilová ◽  
...  
Keyword(s):  
Adipose Tissue ◽  
Methyl Esters ◽  
Textural Properties ◽  
Fermented Sausage ◽  
Tissue Samples ◽  
Dry Fermented Sausage ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Pork Fat ◽  
The Individual

The influence of three types of pork adipose tissue (neck, back, and leg) on the quality of dry fermented sausages was evaluated. No statistically significant differences between the most abundantly represented methyl esters of fatty acids (FA), such as C16:0, C18:0 and C18:1n-9, were found when the individual FA compositions of the pork adipose tissue samples were compared. The content of polyunsaturated FA was the highest in the neck adipose tissue and the lowest in the leg adipose tissue. These differences were not, however, statistically significant. No differences between the adipose tissue types were found in the sensory, colour, and textural properties, the population of lactic acid bacteria, and the lactic and acetic acids contents in the final products and during the fermentation process. The assertions were not confirmed that pork neck adipose tissue is the best fat type for the production of dry fermented sausages or that pork adipose tissue from the legs is unsuitable because of its insufficient hardness.

Conidial production by Penicillium nalgiovense for use as starter cultures in dry fermented sausages by solid state fermentation

LWT ◽  
2010 ◽  
Vol 43 (2) ◽  
pp. 315-318 ◽  
Author(s):  
Vanesa Ludemann ◽  
Mariana Greco ◽  
María Paz Rodríguez ◽  
Juan Carlos Basílico ◽  
Alejandro G. Pardo
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Starter Cultures ◽  
Conidial Production ◽  
Penicillium Nalgiovense ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

scholarly journals Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry

Animals ◽  
2019 ◽  
Vol 9 (2) ◽  
pp. 55 ◽  
Author(s):  
Martin Škrlep ◽  
Marjeta Čandek-Potokar ◽  
Nina Batorek-Lukač ◽  
Urška Tomažin ◽  
Mónica Flores
Keyword(s):  
Fatty Acids ◽  
Thiobarbituric Acid ◽  
Starter Cultures ◽  
Raw Material ◽  
Thiobarbituric Acid Reactive Substances ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Amino Acid Degradation ◽  
Sensory Analyses ◽  
Husbandry System

Dry-fermented sausages were produced in a traditional way, without addition of nitrites and starter cultures, from meat of an autochthonous breed (Krškopolje pig) raised either in a conventional indoor or organic husbandry system. Physicochemical and sensory analyses were performed at the end of processing to characterize their quality. Dry-fermented sausages from organic pork retained more moisture, which resulted in higher water activity and softer texture (instrumental and sensory). They were more oxidized (higher thiobarbituric acid reactive substances (TBARS)), in agreement with more unsaturated fatty acid profile, a higher score for rancid taste, and a higher relative abundance of volatiles from lipid β-oxidation. Overall, dry-fermented sausages from organic pork had lower levels of volatile compounds, particularly, those originating from spices (despite the same quantity added) and lower levels of amino-acid degradation. Sensory analysis showed that dry-fermented sausages from organic pork had less intensive and vivid color, tasted more bitter and sour, and had more off-tastes. The observed differences could be related to initial differences in raw material (differences in meat pH and level of polyunsaturated fatty acids) affecting the process of fermentation.

Effect of autochthonous starter cultures in the production of “salchichón”, a traditional Iberian dry-fermented sausage, with different ripening processes

LWT ◽  
2011 ◽  
Vol 44 (7) ◽  
pp. 1562-1571 ◽  
Author(s):  
Rocío Casquete ◽  
María J. Benito ◽  
Alberto Martín ◽  
Santiago Ruiz-Moyano ◽  
Alejandro Hernández ◽  
...  
Keyword(s):  
Starter Cultures ◽  
Fermented Sausage ◽  
Dry Fermented Sausage

scholarly journals Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1286 ◽  
Author(s):  
Annalisa Serio ◽  
Jessica Laika ◽  
Francesca Maggio ◽  
Giampiero Sacchetti ◽  
Flavio D’Alessandro ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Low Temperatures ◽  
Free Amino ◽  
Microbial Dynamics ◽  
Butanoic Acid ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Fermented Sausages ◽  
Total Free Amino Acids ◽  
Over Time

The effect of two kinds of casings on the production and characteristics of a dry fermented sausage was investigated. In detail, an Italian product, naturally fermented at low temperatures and normally wrapped in beef casing instead of the most diffused hog one, was selected. Two different productions (one traditionally in beef casing (MCB) and another in hog casing (MCH)) were investigated over time to determine the differences particularly regarding proteolytic changes during fermentation and ripening. First of all, the product in hog casing required a longer ripening time, up to 120 days, instead of 45–50 days, because of the lower drying rate, while the microbial dynamics were not significantly modified. Conversely, the proteolysis showed a different evolution, being more pronounced, together with the biogenic amines content up to 341 mg/Kg instead of 265 mg/Kg for the traditional products. The latter products were instead characterized by higher quantities of total free amino acids, 3-methyl butanoic acid, 3-Methyl-1-butanal, and 2-Methylpropanal, enriching the final taste and aroma. The traditional product MCB also showed lower hardness and chewiness than MCH. The results highlight how the choice of casing has a relevant impact on the development of the final characteristics of fermented sausages.

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.

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