Influence of a native strain of Staphylococcus xylosus on the microbiological, physicochemical and sensorial characteristics on milano salami type

Fiorentini, Ângela Maria; Sawitzki, Maristela Cortez; Bertol, T. M.; Júnior, Anildo Cunha; Sant’Anna, Ernani Sebastião

doi:10.1590/s1516-89132010000400027

Cited by 5 publications

(5 citation statements)

References 56 publications

(61 reference statements)

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“…Regarding the effect of the reductant added, differences among batches were not relevant because even SC samples (those with lower weight loss and higher moisture percentage at the end of the storage period) presented a W and pH values low enough to prevent any microbiological risk (below 0.92 and 5.3, respectively). These results are supported by other studies where low or not significant differences in water-related parameters were attributable to similar starter cultures used in the manufacture of sausages [ 26 ].…”

Section: Discussionsupporting

confidence: 87%

Influence of Common Reducing Agents on Technological Parameters of Dry-Fermented Sausages with Low Fat Content

Amor

Gómez

Clemente-López³

et al. 2022

Foods

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The production of dry-fermented sausages currently presents several challenges to be addressed: nutrition, health, sensory traits and technology are among the main issues that concern consumers and the meat industry. The objective of this study was to evaluate the effect of different reducing agents commonly used in the manufacture of dry-fermented sausages (salchichon type) with low fat content on the technological characteristics of the product. Four different reducing agents (ascorbic acid, a starter culture, sodium ascorbate and glucono-delta-lactone) were added to the meat batter to assess their impact on the physico-chemical traits, instrumental color, residual nitrates and nitrites and lipid oxidation of this meat product. High nitrate values were observed during both ripening and storage periods. All batches presented lipid oxidation values below the threshold that indicates meat rancidity. Adjustments of the original lean:fat proportion must be carried out on this low fat content sausage to obtain profitable results. Starter culture and sodium ascorbate have shown the best reducing and antioxidant activities among the additives studied. Once we have the technical design of the product, the next step will be oriented to identify the sensory characteristics in order to find a gap in the market.

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Section: Discussionsupporting

confidence: 87%

Influence of Common Reducing Agents on Technological Parameters of Dry-Fermented Sausages with Low Fat Content

Amor

Gómez

Clemente-López³

et al. 2022

Foods

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“…Addition of starter culture had no effect on the total number of staphylococci. The higher number of staphylococci in the samples produced at higher temperature range (14-16°C) than the number presented in samples produced at lower temperature (~10°C) was in accordance with the results obtained for Italian fermented sausages, where the growth of S. xylosus was better at higher temperatures (Fiorentini et al, 2010). Other results confirmed that increasing temperature from 10°C to 26°C increased growth of S. xylosus, S. carnosus and S. equorum, with strong synergy between temperature and pH (Søndergaard and Stahnke, 2002).…”

Section: Molecular Identification Of Lab Isolatessupporting

confidence: 90%

The influence of starter cultures on the lactic acid bacteria microbiota of Petrovac sausage

et al. 2021

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Petrovac sausage (Petrovská klobása) is a high-quality fermented dry sausage produced traditionally in the municipality of Ba?ki Petrovac (Vojvodina, Serbia). The product is characterised by specific and recognised texture, aroma and colour, produced without additives or preservatives. Lactic acid bacteria (LAB) microbiota plays an important role in production of the sausage. The aim of the paper is to monitor the changes in LAB during the production of Petrovac sausage. Samples of sausages were prepared without and with the addition of starter culture Staphylococcus xylosus as well as combined starter culture Lactiplantibacillus plantarum and S. xylosus, and produced at two different temperature ranges. A total number of 495 strains were isolated from 33 samples of Petrovac sausage during 120 days of production process. Characterisation of the isolates was performed by phenotypic tests, while molecular identification of the representative strains was done by 16S ribosomal DNA sequencing. The total number of LAB was about 8 log (Colony Forming Unit (CFU))/g in all samples, while the number of staphylococci was about 4 log CFU/g. Molecular identification confirmed that all isolates belonged to the following species: Levilactobacillus brevis, Leuconostoc mesenteroides, Lactiplantibacillus plantarum and Pediococcus pentosaceus. Lactobacilli and Leuconostoc spp. dominate the total LAB strains, while P. pentosaceus was isolated at the lowest frequency.

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“…Por su parte, la acidez de la grasa y el grado de proteolisis estuvo en valores bastante parecidos a los publicados en salchichón por Sanz et al, (1997) y Lizaso et al, (1999). La adición de S. xilosus incrementó los valores L*a*b* y del Salami, pero no afectó a su contenido en ácidos grasos libres (Fiorentini et al, 2010). Por el contrario, otros estudios han dejado claro la capacidad proteolítica y lipolítica de S. xilosus en este tipo de embutidos fermentados (Aro et al, 2010;Martín et al, 2007, Casquete et al, 2011Casaburi et al, 2007).…”

Section: Discussionunclassified

Maduración de chorizo y salchichón de Chato Murciano con diferentes cultivos iniciadores (bacterias ácido-lácticas y estafilococos)

Arias¹,

Martínez²,

López³

2011

Anales De Veterinaria De Murcia

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Influence of a native strain of Staphylococcus xylosus on the microbiological, physicochemical and sensorial characteristics on milano salami type

Abstract: In this work, the influence of native starter cultures on the microbiological

Cited by 5 publications

References 56 publications

Influence of Common Reducing Agents on Technological Parameters of Dry-Fermented Sausages with Low Fat Content

Influence of Common Reducing Agents on Technological Parameters of Dry-Fermented Sausages with Low Fat Content

The influence of starter cultures on the lactic acid bacteria microbiota of Petrovac sausage

Maduración de chorizo y salchichón de Chato Murciano con diferentes cultivos iniciadores (bacterias ácido-lácticas y estafilococos)

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