A possible approach to assess acidification of meat starter cultures: a case study from some wild strains of <i>Lactobacillus plantarum</i>

Speranza, Barbara; Bevilacqua, Antonio; Corbo, Maria Rosaria; Sinigaglia, Milena

doi:10.1002/jsfa.8135

Cited by 10 publications

(7 citation statements)

References 40 publications

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“…These events favored a correct inhibitory and selective action on the microorganisms of the mixture and assured the safety of the product. In fact, the microbial stability of sausages can be assured by the combination of low pH (4.6-5.9) and water activity (<0.9) [31], therefore the Lb. plantarum 178 strain can be considered to be an optimal strain, able to start, conduct, and complete fermentation with similar performances compared to LC01.…”

Section: Microorganisms 2020 8 X For Peer Review 7 Of 11mentioning

confidence: 99%

Industrial Validation of a Promising Functional Strain of Lactobacillus plantarum to Improve the Quality of Italian Sausages

et al. 2020

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This paper proposes the industrial validation of a functional strain of Lactobacillus plantarum (strain 178). First, acidification in a meat model medium and bioactivity towards Staphylococcus aureus, Salmonella sp., Listeria monocytogenes, and Escherichia coli were assessed; the performances of Lb. plantarum 178 were compared to those of a commercial Lb. sakei and a probiotic Lb. casei. Lb. plantarum 178 inhibited the pathogens and experienced a higher acidification at 15 °C. Lb. casei and Lb. plantarum were used for an industrial fermentation of traditional Italian sausages. The strains assured the correct course of fermentation and inhibited pathogens and enterobacteria. This study represents the scaling up and the validation of a promising strain at industrial level and shows the possibility of performing the fermentation of traditional Italian sausage through functional starter cultures, combining the benefit of a controlled fermentation and possible health benefits.

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Section: Microorganisms 2020 8 X For Peer Review 7 Of 11mentioning

confidence: 99%

Industrial Validation of a Promising Functional Strain of Lactobacillus plantarum to Improve the Quality of Italian Sausages

et al. 2020

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“…Although a temperature of 25 °C is generally not the optimal temperature of LAB, and a further increase in desirability for higher temperatures could be hypothesized, the choice of the range was due to two main reasons: (i) higher temperatures could have masked the effect of other variables because of the strongest effect of temperatures for starter culture kinetics [ 39 ]; (ii) fish fermentation is advisable at a lower temperature to avoid massive production of undesirable compounds, such as biogenic amines [ 40 ]. Finally, 25 °C is the maximum level of temperature for LAB in FSSP.…”

Section: Resultsmentioning

confidence: 99%

Use of Food Spoilage and Safety Predictor for an “A Priori” Modeling of the Growth of Lactic Acid Bacteria in Fermented Smoked Fish Products

Racioppo

Campaniello

Sinigaglia

et al. 2022

Foods

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Fermentation is one of the oldest methods to assure the safety and quality of foods, and to prolong their shelf life. However, a successful fermentation relies on the correct kinetics depending on some factors (i.e., ingredients, preservatives, temperature, inoculum of starter cultures). Predictive microbiology is a precious tool in modern food safety and quality management; based on the product characteristics and the conditions occurring in food processing, the inactivation of or increase in microbial populations could be accurately predicted as a function of the relevant intrinsic or extrinsic variables. The main aim of this study was the optimization of the formula of a smoked fermented fish product using predictive modeling tools (tertiary and secondary models) in order to define the role of each factor involved in the formulation and assure a correct course of fermentation. Product optimization was conducted through the software Food Spoilage and Safety Predictor (FSSP), by modeling the growth of lactic acid bacteria (LAB) as a function of some key parameters such as temperature, pH, salt, liquid smoke, carbon dioxide, and nitrites. The variables were combined through a fractional design of experiments (DoE) (3k-p), and the outputs of the software, i.e., the maximal growth rate (μmax) and the time to attain the critical threshold (tcrit), were modeled through a multiple regression procedure. The simulation, through FSSP and DoE, showed that liquid smoke is the most critical factor affecting fermentation, followed by temperature and salt. Concerning temperature, fermentation at 20–25 °C is advisable, although a low fermentation temperature is also possible. Other parameters are not significant.

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“…(a) pH modification to trigger acid adaptation [21,[26][27][28]: Probiotics are cultured in media adjusted to suboptimal pH (4.5-5.5) for several passages before inoculation in acid matrix (for example, fruit juices); (b) Osmoadaptation [29,30]: Microorganisms are grown in hyperosmotic media (for example, hyperconcentrated sweet whey) to trigger adaptation to drying; (c) Media supplementation with sugars (mannose, trehalose, sucrose) [31,32] to improve viability during freeze-drying; (d) Media supplementation with protective compounds (arginine, Tween 80, aspartate, gluthatione) [19,21] to improve acid resistance; (e) Media supplementation with prebiotics [33,34] generally increases viability throughout storage; (f) Starvation [28] for a general increase of viability during storage: Probiotics are cultured in media with a few nutrients (amino acids and/or sugar) before inoculation in food. This practice could increase viability during refrigerated storage; (g) Cold-adaptation [35]: Probiotics and/or starter strains are cultured at suboptimal temperatures (15-20 • C), thus increasing their technological performances in food; (h) Media supplementation with phenols (for example, vanillic acid) to improve strain viability in juices [26]; (i) Strain culturing in presence of increasing amount of the final food matrix [26]: Probiotics could be cultured in the presence of increasing amounts of juices (from 10% to 50%), thus increasing their viability in the product.…”

Section: Adaptive Evolutionmentioning

confidence: 99%

The Inoculation of Probiotics In Vivo Is a Challenge: Strategies to Improve Their Survival, to Avoid Unpleasant Changes, or to Enhance Their Performances in Beverages

et al. 2020

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The inoculation of probiotics in beverages (probiotication) requires special technologies, as probiotic microorganisms can experience stress during food processing (acid, cold, drying, starvation, oxidative, and osmotic stresses) and gastrointestinal transit. Survival to harsh conditions is an essential prerequisite for probiotic bacteria before reaching the target site where they can exert their health promoting effects, but several probiotics show a poor resistance to technological processes, limiting their use to a restricted number of food products. Therefore, this paper offers a short overview of the ways to improve bacterial resistance: by inducing a phenotypic modification (adaptation) or by surrounding bacteria through a physical protection (microencapsulation). A second topic briefly addressed is genetic manipulation, while the last section addresses the control of metabolism by attenuation through physical treatments to design new kinds of food.

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A possible approach to assess acidification of meat starter cultures: a case study from some wild strains of Lactobacillus plantarum

Abstract: Acidification was affected by lactose in the model system, whereas in meat preparation the other variables were significant. In addition, a protocol to improve acidification at 10 °C was optimised. © 2016 Society of Chemical Industry.

Cited by 10 publications

References 40 publications

Industrial Validation of a Promising Functional Strain of Lactobacillus plantarum to Improve the Quality of Italian Sausages

Industrial Validation of a Promising Functional Strain of Lactobacillus plantarum to Improve the Quality of Italian Sausages

Use of Food Spoilage and Safety Predictor for an “A Priori” Modeling of the Growth of Lactic Acid Bacteria in Fermented Smoked Fish Products

The Inoculation of Probiotics In Vivo Is a Challenge: Strategies to Improve Their Survival, to Avoid Unpleasant Changes, or to Enhance Their Performances in Beverages

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