Bacterial fermentation of meats

Kröckel, Lothar

doi:10.1007/978-1-4615-2163-1_4

Cited by 30 publications

(29 citation statements)

References 123 publications

(136 reference statements)

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“…Moreover, when investigating the cold-room environments of an artisanal sausage manufacturing plant, Andrighetto et al (3) isolated only L. sakei, a result which is also indicative of the higher resistance and adaptability of this species to these environments. However, a concentration of about 30 to 50 ppm of nitrite is sufficient to obtain the full curing color in fermented sausages (19,23). In this situation, low nitrite levels are not a severe problem for L. curvatus, and its higher sensitivity toward salt may be one factor disfavoring L. curvatus compared to L. sakei.…”

Section: Discussionmentioning

confidence: 99%

“…The initial microflora of fresh meat consists largely of gram-negative aerobic rods, particularly Pseudomonas spp. and Brochothrix thermosphacta (23,29). The oxygen present within the mixture is rapidly consumed by these bacteria.…”

Section: Discussionmentioning

confidence: 99%

“…With respect to Salmonella, Listeria, and Staphylococcus aureus, the first hours and days (high a w and pH) are critical. Therefore, the rapid development of LAB competing with the spoilage bacteria is very important, causing a rapid reduction in the pH to below 5.4 (23). The dominance of desirable LAB is favored by anaerobic conditions, added sugars and curing salt, and a low initial pH of the mixture (30).…”

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The Curing Agent Sodium Nitrite, Used in the Production of Fermented Sausages, Is Less Inhibiting to the Bacteriocin-Producing Meat Starter Culture Lactobacillus curvatus LTH 1174 under Anaerobic Conditions

Verluyten

Messens

Vuyst

2003

Appl Environ Microbiol

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Curvacin A is a listericidal bacteriocin produced by Lactobacillus curvatus LTH 1174, a strain isolated from fermented sausage. The response of this strain to an added curing agent (sodium nitrite) in terms of cell growth and bacteriocin production was investigated in vitro by laboratory fermentations with modified MRS broth. The strain was highly sensitive to nitrite; even a concentration of 10 ppm of curing agent inhibited its growth and both volumetric and specific bacteriocin production. A meat simulation medium containing 5 ppm of sodium nitrite was tested to investigate the influence of the gas phase on the growth and bacteriocin production of L. curvatus LTH 1174. Aerating the culture during growth had no effect on biomass formation, but the oxidative stress caused a higher level of specific bacteriocin production and led to a metabolic shift toward acetic acid production. Anaerobic conditions, on the other hand, led to an increased biomass concentration and less growth inhibition. Also, higher maximum volumetric bacteriocin activities and a higher level of specific bacteriocin production were obtained in the presence of sodium nitrite than in fermentations under aerobic conditions or standard conditions of air supply. These results indicate that the inhibitory effect of the curing agent is at least partially masked under anaerobic conditions.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

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The Curing Agent Sodium Nitrite, Used in the Production of Fermented Sausages, Is Less Inhibiting to the Bacteriocin-Producing Meat Starter Culture Lactobacillus curvatus LTH 1174 under Anaerobic Conditions

Verluyten

Messens

Vuyst

2003

Appl Environ Microbiol

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“…Během fermentace zjevně nastalo pomnožení startovací mikrofl óry a došlo k produkci organických kyselin, což se projevilo snížením pH výrobků. Snížení pH hraje důležitou úlohu pro zajištění zdravotní nezávadnosti fermentovaných salámů a rovněž při tvorbě textury a barvy fermentovaných salámů (KRÖCKEL, 1995). Po sedmi dnech od výroby začalo pH mírně stoupat, což může být způ-sobeno tvorbou dusíkatých látek, které vznikají enzymatickou aktivitou mikroorganismů působících na myofi brilární proteiny masa (KLEMENT a CAS-SENS, 1974).…”

Section: Výsledky a Diskuseunclassified

Monitoring of probiotic bacterial cells Lactobacillus casei in dry fermented sausages

Burdychová¹,

Hoferková²

2014

Acta Univ. Agric. Silvic. Mendelianae Brun.

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BURDYCHOVÁ, R, HOFERKOVÁ, P.: Monitoring of probiotic bacterial cells Lactobacillus casei in dry fermented sausages. Acta univ. agric. et silvic. Mendel. Brun., 2008, LVI, No. 2, pp. 39-44 Combination of microbiology cultivation methods and methods of molecular biology is the best way how to achieve correct qualitative and quantitative probiotic analysis. The aim of this study was mo nito ring of amounts of diff erent starter bacteria supplemented with probiotic bacterial cells Lactobacillus casei (Chr. Hansen) during fermentation and ripening of fermented sausages. Two starter cultures, one consisted of Pediococcus pentosaceus and Staphylococcus xylosus, the second of Pediococcus pentosaceus and Staphylococcus carnosus, were used for the production of sausages. As a detection method of starter and probiotic cell counts, the cultivation on MRS -IM -sorbitol agar was used. Furthermore, the confi rmation of L. casei was carried out using species specifi c PCR. The counts of probiotic L. casei in both probiotic sausages were 10 6 /g and stayed at this level during the whole ripening period (100 days). The counts of starter bacteria were 10 7 /g a er the 7 days of fermentation and stayed at this level during the whole fermentation period. PCR from one bacterial colony confi rmed the identity of L. casei in 80% of analysed colonies. fermented sausages, starter cultures, probiotic, Lactobacillus casei, MRS -IM -sorbitol agar Surovinou pro výrobu fermentovaných salámů je hovězí maso, vepřové maso a tuk. Chlazené nebo zmrazené suroviny se míchají s kořením, cukry, askorbáty, směsi soli a dusičnanu a startovacími kulturami a kutrují se na požadovanou zrnitost (BUC-KENHÜSKES, 1993). Dílo se naráží do střev, zaudí studeným či horkým kouřem a zraje ve zracích komorách při požadované teplotě a vlhkosti vzduchu.Startovací kultury jsou většinou směsí bakterií mléčného kvašení (Lactobacillus, Pediococcus), kataláza pozitivních koků (Staphylococcus, Micrococcus

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“…U všech sledovaných výrobků došlo ke statisticky prokazatelnému nárůstu (P < 0,05) BMK, s čímž souvisí pokles pH výrobků. Snížení pH hraje důležitou úlohu pro zajištění zdravotní nezávadnosti fermentovaných salámů a rovněž při tvorbě textury a barvy fermentovaných salámů (KRÖCKEL, 1995). Hodnota pH výrobků č.…”

Section: Výsledky a Diskuseunclassified

The influence of probiotic strain L. casei 01 on biogenic amines concentrations in fermented sausages Herkules

Burdychová¹

2014

Acta Univ. Agric. Silvic. Mendelianae Brun.

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BURDYCHOVÁ, R.:The infl uence of probiotic strain L. casei 01 on biogenic amines concentrations in fermented sausages Herkules. Acta univ. agric. et silvic. Mendel. Brun., 2009, LVII, No. 5, pp. 41-48 In this work, the infl uence or probiotic strain L. casei 01 (Sacco, Italy) on biogenic amines concentrations during fermentation, ripening and storage of fermented sausages "Herkules" was studied. Two amounts of probiotic culture were added into sausages, 0,25 % and 0,40 %, respectively. Negative controls without probiotic were also made. Dry sausages were taken from two diff erent producers (A, B). Determination of biogenic amines tyramine, histamine, putrescine and cadaverine concentration was used using HPLC method with UV detection. The content of biogenic amines was monitored during fermentation (0-28 days) and storage (28-49) of fermented sausages. In both producers, when 0,25 % of probiotic strains was added, the numbers of L. casei reached 10 4 CFU/g during the fermentation (0-28) and they remained relatively constant during the sto ra ge (28-49). When 0,40 % of probiotic L. casei 01 was added, the amount of L. casei cells were around 10 6 CFU/g during the whole fermentation and storage period. A positive infl uence on the reduction of biogenic amines was observed in both producers. In negative controls without probiotic, the higher concentration of tyramine, histamine, putrescine and ca da veri ne was detected in comparison with probiotic sausages. Diff erences between dry sausages with 0,25 % and 0,40 % probiotic L. casei 01 were also determined. In producer A, the concentration of putrescine and cadaverine in 0,40 % probiotic sausages were statistically lower in comparison with probiotic sausages where 0,25 % L. casei was applied. In producer B, the concentration of all monitored biogenic amines were statistically lower in 0,40 % probiotic sausages when compared with 0,25 % probiotic sausages. biogenic amines, HPLC, L. casei 01, fermented sausages, Herkules Hlavními skupinami fermentovaných masných výrobků jsou fermentované salámy s nízkou kyselostí (s vysokou konečnou hodnotou pH, klasické syrové trvanlivé salámy), fermentované salámy s vyšší kyselostí (s nízkou konečnou hodnotou pH, krájitelné) zakládající svoji trvanlivost právě na vyšší kyselosti, tedy na nižších hodnotách pH a to větši-nou pod hodnotu 5,0 (do této skupiny se řadí například Herkules, Paprikáš nebo lovecký salám), syrové šunky a roztíratelné fermentované salámy. Pro výrobu fermentovaných masných výrobků se používají startovací kultury, které se přidávají do díla. Jejich prvotním účelem je potlačení rozvoje nežá-doucích, tj. kažení působících a patogenních mikroorganismů, jejichž přítomnost nelze zcela vyloučit. Potlačují nežádoucí mikrofl óru, a to tvorbou kyseliny mléčné a produkcí bakteriocinů (MARIANSKI a MARIANSKI, 2008).Startovací kultury mají dále zajistit správný a rychlejší průběh zrání, a to odbouráváním sacharidů na organické kyseliny, redukcí dusitanů, štěpením bílkovin, vytvářením typického aroma a chuti vý-ro...

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Bacterial fermentation of meats

Cited by 30 publications

References 123 publications

The Curing Agent Sodium Nitrite, Used in the Production of Fermented Sausages, Is Less Inhibiting to the Bacteriocin-Producing Meat Starter Culture Lactobacillus curvatus LTH 1174 under Anaerobic Conditions

The Curing Agent Sodium Nitrite, Used in the Production of Fermented Sausages, Is Less Inhibiting to the Bacteriocin-Producing Meat Starter Culture Lactobacillus curvatus LTH 1174 under Anaerobic Conditions

Monitoring of probiotic bacterial cells Lactobacillus casei in dry fermented sausages

The influence of probiotic strain L. casei 01 on biogenic amines concentrations in fermented sausages Herkules

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