scholarly journals Differences in the mycoflora of dry-fermented sausages casings before and after six months of refrigerated storage

2020 ◽  
Vol 52 (2) ◽  
Author(s):  
Manuela Zadravec ◽  
Tina Lešić ◽  
Irena Perković ◽  
Željko Jakopović ◽  
Nada Vahčić ◽  
...  
Keyword(s):  
Ph Value ◽  
Nutrient Content ◽  
Starter Cultures ◽  
Refrigerated Storage ◽  
Intrinsic Factors ◽  
Antimicrobial Substances ◽  
Plastic Bags ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Before And After

During the curing period of dry-fermented sausages, the surface mycoflora changes according to the environmental conditions and intrinsic factors, such as nutrient content, water activity, pH value and the presence of antimicrobial substances (starter cultures). In this study, 25 samples of dry-fermented sausages from Croatian family small holdings were examined, the casings peeled off and examined for mycobiota before and after six months of refrigerated storage in plastic bags, at +4 °C in darkness, at a low humidity and evaporation rate. For mycobiota identification, traditional (macroscopic and microscopic) and molecular (Polymerase Chain Reaction, PCR) methods were combined. At the beginning of the study (after sausage curing), the prevalent isolated species were from the genera Penicillium (74%), Aspergillus 14% and Mucor (12%). After the six month period, a different mould structure was observed, with the dominant isolation of Aspergillus genus (64%), followed by the genera Penicillium (34%) and Mucor (2%). In comparison with the literature data, it can be concluded that the casing mycoflora on dry-fermented sausages stored in the refrigerator changed in the same way as if they not been refrigerated, though the process of mycoflora change was slower with refrigeration.

scholarly journals Production of dry fermented fish sausages by using different fish species and determination of the microbiological qualities

2021 ◽  
Vol 38 (3) ◽  
pp. 329-336
Author(s):  
Berna Kılınç ◽  
Şükran Çaklı
Keyword(s):  
Staphylococcus Aureus ◽  
Dicentrarchus Labrax ◽  
Storage Period ◽  
Maximum Level ◽  
Refrigerated Storage ◽  
Fermented Fish ◽  
Alternative Product ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

In this study frozen-thawed rainbow trout (Onchorhynchus mykiss) and seabass (Dicentrarchus labrax) fillets were used for preparing of dry fermented fish sausages. The total mesophilic aerob bacteria (TMAB), total psychrophilic aerob bacteria (TPAB), yeast–mould (YM), lactic acid bacteria (LB), Enterobactericeae (EB), Staphylococcus aureus (SA) changes of these dry fermented sausages were examined in the refrigerated storage at 6-8˚C. At the end of the storage period of 90 days, the results of the TMAB, TPAB, YM, LB, EB and SA counts of dry fermented seabass sausages were determined as 6.25, 7.01, 3.61, 5.31, <1.0 ve <1.0 log cfu/g, while, TMAB, TPAB, YM, LB, EB and SA counts of dry fermented trout sausages were found as 6.57, 7.20, 4.44, 5.14, <1.0 ve <1.0 log cfu/g, respectively. In this study both fermented fish sausages were determined as too much dried and exceeded the microbiological limit of TMAB at the end of the storage period of 90 days in the refrigerator. However, fermented seabass sausage reached the maximum level of YM count on the 10th day of storage, whereas fermented trout sausage reached this level on the 30th day of storage. Therefore, it is suggested that they should be packaged in vacuum packaging because of preventing too much drying and the growth of undesirable moulds. Additionally, the identification of microorganisms in fermented fish sausages would also be advised to determine desirable and undesirable microorganisms. Dry fermented fish sausage would be an alternative product to traditional dry fermented meat sausage in Turkey because of the health benefits of fish.

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.

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.

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.

scholarly journals Detection of Enteric Viruses and Core Microbiome Analysis in Artisanal Colonial Salami-Type Dry-Fermented Sausages from Santa Catarina, Brazil

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1957
Author(s):  
Roberto Degenhardt ◽  
Doris Sobral Marques Souza ◽  
Leidiane A. Acordi Menezes ◽  
Gilberto Vinícius de Melo Pereira ◽  
David Rodríguez-Lázaro ◽  
...  
Keyword(s):  
Debaryomyces Hansenii ◽  
Abundant Species ◽  
Physicochemical Characteristics ◽  
Starter Cultures ◽  
Raw Material ◽  
Santa Catarina ◽  
Core Microbiome ◽  
Rotavirus A ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Microbial fermentation plays an important role in the manufacturing of artisanal sausages and can have major effects on product quality and safety. We used metagenomics and culture-dependent methods to study the presence of Hepatitis E virus (HEV) and Rotavirus A (RV-A), and fungal and bacterial communities, in artisanal Colonial salami-type dry-fermented sausages in Santa Catarina state, Brazil. Lactic acid bacteria (LAB) and yeast dominated the microbiome. Latilactobacillus sakei and Debaryomyces hansenii were ubiquitous and the most abundant species. The DNA of some foodborne pathogens was found in very low concentrations although viable cells of most of these species were undetectable by cultivation methods. The characteristics of the raw material and hygiene of the artisanal sausage manufacturing process resulted in high loads of beneficial microorganisms and the absence of HEV and RV-A viruses as determined by RT-qPCR assays. In conclusion, high LAB load in sausages was more relevant to preventing pathogen growth than the ripening time and/or physicochemical characteristics. However, the presence of Clostridium spp. and other pathogens in some samples must be taken into account for the development of future preservation methods; appropriate LAB starter cultures and health surveillance are required in the production process to prevent foodborne outbreaks.

scholarly journals Studies on the Some Properties of Dry Fermented Sausages with Bacterial Starter Cultures

1998 ◽  
Vol 69 (1) ◽  
pp. 53-61
Author(s):  
Masayuki MIKAMI ◽  
Hisako KAWASIMA ◽  
Mitsuo SEKIKAWA
Keyword(s):  
Starter Cultures ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

scholarly journals Effect of Starter Cultures Combinations on Lipolytic Activity and Ripening of Dry Fermented Sausages

2014 ◽  
Vol 13 (4) ◽  
pp. 3422 ◽  
Author(s):  
Enver Baris Bingol ◽  
Gurhan Ciftcioglu ◽  
Funda Yilmaz Eker ◽  
Hasret Yardibi ◽  
Osman Yesil ◽  
...  
Keyword(s):  
Lipolytic Activity ◽  
Starter Cultures ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Survival of Listeria monocytogenes Strains in a Dry Sausage Model

2008 ◽  
Vol 71 (8) ◽  
pp. 1550-1555 ◽  
Author(s):  
RIINA TOLVANEN ◽  
SANNA HELLSTRÖM ◽  
DIETER ELSSER ◽  
HEIKE MORGENSTERN ◽  
JOHANNA BJÖRKROTH ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Starter Cultures ◽  
The Other ◽  
High Concentration ◽  
Differential Survival ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Protective Culture ◽  
Dry Sausage ◽  
Protective Cultures

The survival of five inoculated Listeria monocytogenes strains (DCS 31, DCS 184, AT3E, HT4E, and HR5E) was studied in dry fermented sausages prepared using two different starter cultures (starter A and B) with or without a protective Lactobacillus plantarum DDEN 2205 strain. L. monocytogenes was detected throughout ripening in every sausage sample in which the L. plantarum DDEN 2205 strain had not been used. The use of either starter A, with a high concentration of protective culture, or starter B, with a low concentration of protective culture, resulted in L. monocytogenes–negative sausages after 17 days of ripening. Differential survival was noted among the L. monocytogenes strains during fermentation. Strains AT3E and DCS 31 survived in sausages with protective cultures more often than did the other strains, whereas HT4E and HR5E were inhibited during ripening by all starter and protective cultures used. Protective cultures such as L. plantarum may be used as part of a hurdle strategy in dry sausage processing, but variations in susceptibility of different L. monocytogenes strains can create problems if other hurdles are not included.

scholarly journals SCIENTIFICALLY-BASED APPROACHES TO THE PROCESS VEGETABLE FERMENTATION AND ADVANTAGES USE OF BACTERIAL STARTER CULTURES

2018 ◽  
pp. 77-80 ◽  
Author(s):  
N. E. Posokina ◽  
O. Yu. Lyalina ◽  
A. I. Zakharova ◽  
E. S. Shishlova ◽  
V. I. Tereshonok
Keyword(s):  
Lactic Acid ◽  
Ph Value ◽  
Nutrient Content ◽  
Storage Conditions ◽  
Starter Cultures ◽  
Fermented Foods ◽  
Oxidation Reduction ◽  
Almost All ◽  
Micro Organisms ◽  
Vegetable Fermentation

Along with heat treatment, Smoking and drying in the sun, one of the oldest ways to preserve food is fermentation (fermentation). Fermented foods appeared long before people learned about the existence of microorganisms, and entered the traditional diet of almost all cultures. Currently, the production of salted, fermented and wetted products is an important segment of the food industry. The rate of reproduction of microorganisms in foods is affected by several factors including properties of the products (nutrient content, pH value, oxidation-reduction (redox) potential, water activity, etc.) and external factors, including storage conditions, such as temperature and relative humidity. Preservation of food products is usually based on the destruction of microorganisms or control of their reproduction and the overall composition of the microbiota. Reducing the rate or preventing microbiological spoilage of food is based on four main principles: minimization of product contamination by microorganisms; suppression of growth and reproduction of micro-organisms-contaminants; destruction of micro-organisms-contaminants; removal of micro-organisms-contaminants. Fermentation is based on a combination of the first three principles and is achieved by creating conditions for the growth of specific microorganisms that can give food the desired taste, aroma, texture and appearance. This review is devoted to the scientific aspects of vegetable fermentation, including the use of bacterial starter cultures. The characteristics of lactic acid microorganisms are given, the basic principles and advantages of the process of fermentation of vegetables and the biochemical processes taking place at the same time are given and described, the advantages of the use of bacterial starter cultures (strains of lactic acid microorganisms) for the purpose of improving the quality of the finished product are described.

scholarly journals Potential antimicrobial and antiproliferative activities of autochthonous starter cultures and protease EPg222 in dry-fermented sausages

2016 ◽  
Vol 7 (5) ◽  
pp. 2320-2330 ◽  
Author(s):  
Margarita Fernández ◽  
Santiago Ruiz-Moyano ◽  
María José Benito ◽  
Alberto Martín ◽  
Alejandro Hernández ◽  
...  
Keyword(s):  
Starter Cultures ◽  
Nitrogen Compounds ◽  
Bioactive Properties ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Pork Sausages ◽  
Antiproliferative Activities

This work studied the presence of nitrogen compounds with bioactive properties in Iberian pork sausages that were manufactured using different autochthonous starter cultures and protease EPg222.

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