Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages

Pérez‐Chabela, María de Lourdes; Totosaus, Alfonso; Guerrero, Isabel

doi:10.1590/s0101-20612008000100019

Cited by 28 publications

(17 citation statements)

References 28 publications

(26 reference statements)

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“…The LAB such as Lactobacillus sakei, Pediococcus acidilactici, and Lactobacillus curvatus are used to improve the stability and health security of raw meat products ( Ammor and Mayo, 2007 ). In addition, there has been research performed on the use of various lactic acid bacterial strains for the bioprotection of steamed cured meat and poultry cutup carcass parts during storage ( Bredholt et al., 2001 ; Enan, 2006 ; Perez-Chabela et al., 2008 ; Martinez-Romero et al., 2016 ). In addition, there were trials to use selected Pediococcus and Lactobacillus strains to improve the microbiological quality of uncured MSPM ( Raccach and Baker, 1979 ; Łaszkiewicz et al., 2019 ).…”

Section: Introductionmentioning

confidence: 99%

The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite

2021

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The aim of the research was to estimate the effect of selected lactic acid bacterial strains on the technological quality and microbiological stability of mechanically separated poultry meat ( MSPM ) cured with a reduced amount of sodium nitrite. The 5 different treatments of MSPM batters were prepared: C150 – control cured with sodium nitrite at 150 mg/kg, C50 – control cured with sodium nitrite at 50 mg/kg, PL1 – cured with sodium nitrite at 50 mg/kg and inoculated Lactobacillus plantarum SCH1 at about 10 7 cfu/g, PL2 – cured with sodium nitrite at 50 mg/kg and inoculated Lactobacillus brevis KL5 at about 10 7 cfu/g, and PL3 – cured sodium nitrite at 50 mg/kg and inoculated L. plantarum S21 at about 10 7 cfu/g. The MSPM batters were tested at 1, 4 and 7 d of being in refrigerated storage. The scope of the research was as follows – physicochemical determinations: pH and redox, nitrates and nitrites as well as nitrosyl pigments levels, color estimation with a Comission Internationale de l'Eclairage Lab system and microbiological determinations: the total viable counts, the mesophilic lactic acid bacteria counts, Escherichia coli and Enterobacteriaceae counts. The inhibitory effect of L. plantarum SCH1 isolated from the ecological raw fermented meat product on E. coli in cured MSPM batters during refrigerated storage was proved ( P < 0.05). The use of lactic acid bacterial strains in cured batters that were prepared and based on mechanically separated poultry meat did not have a negative effect on their technological quality. The positive effect of L. brevis KL5 on the level of nitrosyl pigments in the cured MSPM batters was observed ( P < 0.05). The conducted research suggested the possibility of using the selected bacterial strains of the Lactobacillus genus to improve the microbiological quality of MSPM cured with a reduced amount of sodium nitrite.

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Section: Introductionmentioning

confidence: 99%

The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite

2021

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“…In another study, other identified as thermotolerant L. plantarum , L. curvatus , P. pentosaceus and P. acidilacti strain inoculated in cooked sausages produced no significant effect on color parameters. Textural properties like cohesiveness and resilience were also no affected by the inoculation of these strains, but L. curvatus produced softer samples than the rest of the treatments and lower acceptation scores (Pérez‐Chabela et al. 2008).…”

Section: Introductionmentioning

confidence: 99%

Characterization and Identification of Thermotolerant Lactic Acid Bacteria Isolated From Cooked Sausages as Bioprotective Cultures

Ramírez-Chavarín¹,

Wacher²,

Pérez-Chabela³

2010

Journal of Muscle Foods

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Lactic acid bacteria (LAB) are employed in meat products preservation and fermentation. Some strains can survive thermal treatment in cooked meat products, where their bioprotective properties can be used to inhibiting other spoilage flora. A total of 68 presumptive LAB were isolated from commercial cooked sausages collected in Mexico City supermarkets. Based on biochemical tests, 22 strains were selected and their thermotolerant capacity and D T values were determined in water baths. Only 10 strains were considered as thermotolerant after survive thermal treatments (70C at 30 min). Thermotolerant strains were identified by both phenotypic (API system) and genotypic (16S rRNA) analysis. The genera identified were Pediococcus, Lactobacillus, Aerococcus and Enterococcus. Differences in phenotypic and genotypic in some strains were found, because of a close phylogenetic proximity between the strains. Nonetheless, all the identified thermotolerant LAB strains are natural microflora of meat products and can be employed as bioprotective strains inoculating them before thermal processing in cooked meat products.3 Corresponding

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“…Já na diluição 10 não se obteve crescimento de bactéria láctica. Os pesquisadores Palumbo (1974), Noskowa (1978) e Pérez-Chabela (2008), concluíram em suas pesquisas e reforçam a possibilidade de sobrevivência de Bactérias Ácido-Láticas ao processo de cocção devido a sua resistência ao aquecimento além de serem tolerantes a sal, nitrito e ao processo de defumação. Os resultados deste trabalho revelam que o extrato de uva teve efeito inibidor sobre as bactérias, ou seja, garantindo que diminui e até mesmo destrói o microrganismo.…”

Section: Quantificação Dos Compostos Fenólicos Totais Nounclassified

Phenolic compounds of grape extract (Vitis labrusca) and their action on lactic acid bacteria

Scher¹,

Fuchs²,

Sora³

et al. 2010

REBRAPA

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The Isabel grape is one of the main cultivars of Vitis labrusca, and it's a common, rustic and less demanding variety. The aim of this work was the obtention of  Isabel grape extract and the evaluation of its activity on the growth of Lactic Acid Bacteria. The effect of grape extract and ethanol on lactic acid bacteria growth was evaluated. The average of total phenolic compounds in the Isabel grape extract was 14,80mg/mL, less than literature data. The amount of phenolic compounds on grape extract can be influenced by the type of extraction and techniques used in the production of the extract and by the reactions that occurs during its storage. The Isabel grape extract was more efficient on reducing Lactic acid bacteria growth than ethanol. DOI: <a href="http://dx.doi.org/10.14685/rebrapa.v4i1.102">http://dx.doi.org/10.14685/rebrapa.v1i1.7</a>

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Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages

Cited by 28 publications

References 28 publications

The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite

The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite

Characterization and Identification of Thermotolerant Lactic Acid Bacteria Isolated From Cooked Sausages as Bioprotective Cultures

Phenolic compounds of grape extract (Vitis labrusca) and their action on lactic acid bacteria

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