Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami

Abstract

Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami IntroductionSalami is a typical fermented meat product, manufactured in large-scale by several industries in the Southern region of Brazil. Starter cultures are used in the manufacturing process and fermentation/ripening is controlled. However, in the same region, artisan fermented sausages are manufactured in several small-scale units by many rural families. In the artisan production of sausage, fat and pork meat are mixed with salt, curing agents, sugar and spices, stuffed into casings, and undergo the fermentation/ripening process in environmental conditions (25-30 °C) for a few weeks. Sausages are spontaneously fermented by the natural microbiota without the addition of a starter culture. In this case, the fermentative process is not controlled.Spontaneous fermentation of sausages is characterized by the participation of lactic acid bacteria, Gram-positive, catalasepositive cocci, yeasts and moulds (BUCKENHÜSKES, 1993). L. curvatus, L. plantarum and L. sakei have been described as the dominant lactobacilli species in fermented sausages ( HUGAS et al., 1993; PAPAMANOLI et al., 2003;SAMELIS et al., 1994;SCHILLINGER; LUCKE, 1987). Ammor et al. (2005) investigated the microbiota of a small-scale sausage production unit, and showed that, among the lactic acid bacteria isolated, L. sakei was the dominant species. According to Drosinos et al. (2007), L. plantarum was found to be the dominant species (45.6%) among 300 strains of lactic acid bacteria isolated during the fermentation and ripening period of traditionally fermented sausages in Southern Greece.Small manufacturers continue using the traditional method, without adding starter cultures. Lactic acid bacteria present in these products come from natural contamination of meat or environment, i.e., the so-called "house flora". However, meat fermentation by natural lactic acid bacteria can sometimes fail, leading to products of poor quality, with possible presence of spoilage/pathogenic microorganisms. For this reason, addition of starter cultures has been recommended (ANDRIGUETTO; ZAMPESE; LOMBARDI, 2001;HOLZAPFEL, 2002;SANTOS et al., 1998).The use of starter cultures (selected lactic acid bacteria, i.e., homofermentative lactobacilli and/or pediococci and Gram-positive, catalase-positive cocci (Staphylococci and/or Resumo L. plantarum, cepa AJ2, foi isolado de salame naturalmente fermentado, fabricado na região Sul do Brasil e inoculado em salame tipo Milano. A cultura láctica apresentou habilidade para crescer no produto, promover a redução do pH nos primeiros sete dias de fermentação/maturação e dos níveis residuais de nitrito e nitrato, assim como menores valores de peróxidos e TBARS. O salame inoculado teve maior intensidade de brilho e da cor vermelha, mas não apresentou diferenças significativas na composição química e na composição de ácidos graxos, em relação ao controle. Palavras-chave: L. plantarum; propriedades t...

Microbiological and physicochemical properties of dry‐cured neck inoculated with probiotic of Bifidobacterium animalis ssp. lactis BB‐12

“…According to Sawitzki et al . (), the microbial population of lactic acid bacteria in naturally fermented sausages (produced without starter cultures) are equal to or lower than 4.5 log cfu g −1 at the beginning of fermentation. These findings are confirmed by our microbiological results.…”

“…Acidification is very important aspect in dry‐cured meat products which results in denaturation of meat proteins and induction of all the reactions necessary for colour formation and improvement of the stability of the product. Moreover, the pH value decrease contributes to the inhibition of undesirable microorganisms, accelerates the reduction of nitrite to nitric oxide and thus contributes to the safety and quality of the dry‐cured meat products (Kaban & Kaya, ; Sawitzki et al ., ; Rubio et al ., ; Ruiz et al ., ). It was found that higher LAB counts corresponded to lower pH values in all samples.…”

“…As expected, the counts of LAB at the beginning of the process were lower in the control treatment, included endogenous microbiota (4.69 log cfu g À1 ) than in those inoculated with probiotic cultures. According to Sawitzki et al (2008), the microbial population of lactic acid bacteria in naturally fermented sausages (produced without starter cultures) are equal to or lower than 4.5 log cfu g À1 at the beginning of fermentation. These findings are confirmed by our microbiological results.…”

Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times

“…The Control and Rosemary treatments had final pH close to that expected for Italian type salami produced in Brazil, from 5.2 to 5.4, while in the Rosemary + Celery treatment, the pH was lower than expected (TERRA, 2006). important because starter cultures can provide microbiological, physicochemical, and sensory characteristics desired in meat products (RANTSIOU et al 2005;LEROY;VERLUYTEN;VUYST, 2006;FIORENTINI, 2008;SAWITZKI et al, 2008).…”

Biohemijska Karakterizacija Sarkoplazmatičnih I Miofibrilarnih Proteinskih Profila U Različitim Kobasicama Tokom Perioda Zrenja

“…Poređenjem proteinskih profila sarkoplazmatičnih i miofibrilarnih frakcija obe vrste kobasica sa uzorcima soje uočava se veća sličnost proteina industrijski proizvedene kobasice nego onih kod domaće kobasice (slika 3 S obzirom na to na i brojni drugi faktori utiču na osobine proteina u kobasicama ne možemo sa sigurnošću tvrditi da se pH vrijednost mijenja samo u zavisnosti od sastava proteina. Prema literaturnim podacima promjene pH vrijednosti u različitim vrstama kobasica zavise i od drugih bitnih faktora kao što su npr neintenzivna fermentacija mliječne kiseline, inicijalna početna vrijednost pH uzorka, produkti razgradnje tokom starenja (22), ili svojstva mikroorganizama (23). Takođe postoje nalazi da pH vijednost zavisi i od omotača kobasice, odnosno da prirodni omotači u domaćim i vještački u industrijskim kobasicama različito zadržavaju vlažnost, što utiče na aciditet (24) kao i da proces sušenja utiče na proteolitičke enzime (25).…”