Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages

Ruíz-Moyano, Santiago; Martı́n, Alberto; Benito, María José; Hernández, Alejandro; Casquete, Rocío; Córdoba, Maria de Guı́a

doi:10.1016/j.fm.2011.01.006

Cited by 115 publications

(73 citation statements)

References 57 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…During the last phase of ripening, a slight increase in pH was observed in batches A and B, and the pH increased to 4.8 and 5.3 for batches A and B at the end of ripening, respectively. It may be due to proteolytic activity generated by microorganisms, generating peptides, amino acids and amines that have a buffering effect on the organic acids produced during fermentation (Ruiz-Moyano et al 2011). These findings are in agreement with those reported by other authors (Essid and Hassouna 2013;Lorenzo et al 2014).…”

Section: Effect Of the Starter Culture On Tvb-n Content Ph And Watersupporting

confidence: 92%

Effects of a Starter Culture on Histamine Reduction, Nitrite Depletion and Oxidative Stability of Fermented Sausages

Wang

Ren

Wei

et al. 2015

Journal of Food Safety

View full text Add to dashboard Cite

A starter culture composed of Pediococcus pentosaceus, Lactobacillus sakei and Staphylococcus xylosus isolated from Chinese-fermented sausages was used to manufacture fermented sausages. The effects of the starter culture on histamine accumulation, nitrite depletion, lipid oxidation and quality parameters including pH, water activity and total volatile base nitrogen (TVB-N), as well as the color and texture properties, were evaluated. The histamine accumulations were 0.32 and 8.85 mg/kg in fermented sausages inoculated with the starter culture and by a spontaneous fermentation, respectively. The levels of residual nitrite were 4.32 and 26.72 mg/kg in fermented sausages inoculated with the starter culture and by a spontaneous fermentation, respectively. The thiobarbituric acid reactive substances test values reached up to 2.64 and 13.92 mg MDA/kg in fermented sausages inoculated with the starter culture and by a spontaneous fermentation, respectively. Additionally, the fermented sausages inoculated with the starter culture showed a stronger acidification and lower (P < 0.05) level of the TVB-N than that of spontaneous fermentation. The starter culture made a great contribution to histamine reduction, nitrite depletion and oxidative stability in fermented sausages and was beneficial to improving hygienic quality and food safety of fermented sausages. PRACTICAL APPLICATIONSHigh levels of histamine, residual nitrite and lipid oxidation have been described in fermented sausages, which are major problems for public health and food safety. Thus, it is worthwhile to select favorable conditions to strict control histamine accumulation, residual nitrite content and lipid oxidation in fermented sausages. In this study, to meet the requirements of high-quality safe products, a starter culture composed of Pediococcus pentosaceus, Lactobacillus sakei and Staphylococcus xylosus isolated from Chinese-fermented sausages was used to manufacture fermented sausages. The effects of the starter culture on histamine accumulation, nitrite depletion, lipid oxidation and quality parameters including pH, water activity and total volatile base nitrogen (TVB-N), as well as the color and texture properties, were evaluated. These results indicate that addition of the starter culture was beneficial for histamine reduction, nitrite depletion and oxidative stability. Additionally, the batch inoculated with the starter culture showed a stronger acidification and lower level of TVB-N than that of the control. In conclusion, the starter culture contributes to histamine reduction, nitrite depletion and oxidative stability of traditional fermented sausages.

show abstract

Section: Effect Of the Starter Culture On Tvb-n Content Ph And Watersupporting

confidence: 92%

Effects of a Starter Culture on Histamine Reduction, Nitrite Depletion and Oxidative Stability of Fermented Sausages

Wang

Ren

Wei

et al. 2015

Journal of Food Safety

View full text Add to dashboard Cite

show abstract

“…Final values of pH were between 5.42 and 5.59, coinciding with the findings in others studies on nonfermented dry-cured sausage (Alesón-Carbonell et al, 2003), lowacid fermented meat products (final pH 5.3e6.2) (Aymerich, Martín, Garriga, & Hugas, 2003;Casaburi et al, 2007;Spaziani et al, 2009. ), France traditional dry sausages (Rason, Martin, Dufour, & Lebecque, 2007) and Iberian dry-cured sausages (Elias & Carrascosa, 2010;Ruiz-Moyano, Martín, Benito, Aranda, et al, 2011;Ruiz-Moyano, Martín, Benito, Hernández, et al, 2011). According to Bover-Cid, Izquierdo-Pulido, and Vidal-Carou (2001) in some traditional dry sausages, processed at low temperature (<20 C), the fermentation is limited and the pH does not decrease more than 0.2e04 units.…”

Section: Resultsmentioning

confidence: 99%

“…Addition of lactic acid bacteria (LAB) in dry sausages has healthy and safety advantages (De Vuyst, Falony, & Leroy, 2008), because these meat products are non-heated, and their meat components (meat and fat particles) may promote the survival of probiotic bacteria into the human gastrointestinal tract (Ruiz-Moyano et al, 2010;Työppönen, Petäjä, & Mattila-Sandholm, 2003). Several studies reported the ability of lactobacilli and pediococci strains as potential probiotics in the manufacture of dry-fermented sausages (Erkkilä et al, 2001;Fadda, Oliver, & Vignolo, 2002;Fadda, Vignolo, Aristoy, & Toldrá, 2001;Ruiz-Moyano, Martín, Benito, Hernández, et al, 2011). Fadda et al (2001) and Fadda et al (2002) studied the effect of Lactobacillus casei during fermentation of sausages, and concluded that these cultures were able to acidify and release bacteriocins which could accelerate ripening and enhance food safety.…”

Section: Introductionmentioning

confidence: 99%

Combined use of a probiotic culture and citrus fiber in a traditional sausage ‘Longaniza de Pascua’

et al. 2012

View full text Add to dashboard Cite

“…Potential protective starter cultures to use in fermented meat products have been identified [154] and tested [4,[155][156][157]. The use of bioprotective starter cultures ensures safety, while increasing shelf life, without compromising the nutritional value of fermented meat products or depreciating their sensory quality.…”

Section: Bioprotective Culturesmentioning

confidence: 99%

The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

View full text Add to dashboard Cite

Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products' quality and safety improvement, the selection of particular strains constituting a starter culture should be carried out in the context of its application, since its functionality will depend on the type of sausage and process conditions. Also, strain selection should comply with particular requirements to warrant safety. The aim of the current review is to update the knowledge on the use of starter cultures in traditional meat products, with focus on dry-fermented products. In this manuscript, we will try to give answers to some relevant questions: Which starter cultures are used and why? Why are LAB used? What are their role and their specific mode of action? Which other groups of microorganisms (bacteria and fungi) are used as starter cultures and how do they act? A particular revision of omics approach regarding starter cultures is made since the use of these techniques allows rapid screening of promising wild strains with desirable functional characteristics, enabling the development of starter cultures better adapted to the meat matrix.

show abstract

Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages

Cited by 115 publications

References 57 publications

Effects of a Starter Culture on Histamine Reduction, Nitrite Depletion and Oxidative Stability of Fermented Sausages

Effects of a Starter Culture on Histamine Reduction, Nitrite Depletion and Oxidative Stability of Fermented Sausages

Combined use of a probiotic culture and citrus fiber in a traditional sausage ‘Longaniza de Pascua’

The Use of Starter Cultures in Traditional Meat Products

Contact Info

Product

Resources

About