Bacterial starter cultures for meat fermentation

Hugas, Marta; Monfort, J.M.

doi:10.1016/s0308-8146(97)00005-8

Cited by 229 publications

(159 citation statements)

References 34 publications

Supporting

Mentioning

146

Contrasting

Unclassified

Order By: Relevance

“…LAB cultures include several homofermentative species of meat origin, such as Lactobacillus sakei, which is well adapted to growing at low temperatures, and other species of vegetal origin, such as Lactobacillus plantarum and Pediococus pentosaceus, with their great acidifying capacity (Ammor & Mayo, 2007;Hugas & Monfort, 1997;Leroy et al, 2006). In a salami fermentation, LAB predominate over microflora to reach counts of up to 9 log CFU g -1 (Aro et al, 2010;Bedia, Méndez, & Bañón, 2011;Casaburi et al, 2007;Casaburi et al, 2008;Casquete et al, 2011;Cenci-Goga, Ranucci, Miraglia, & Cioffi, 2008;Fernández et al, 2008;Lizaso, Chasco, & Beriain, 1999;Tabanelli et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…12, No. 2, 160-165, http://dx.doi.org/10.1080/19476337.2013 technological aspects, including the inhibition of pathogenic and spoiling microflora, faster drying and improved texture as a result of protein denaturation and coagulation, the activation of muscle proteases and increased reddening through the formation of nitric oxide and nitrosylmyoglobin (Ammor & Mayo, 2007;Hugas & Monfort, 1997).…”

Section: Introductionmentioning

confidence: 99%

“…On the other hand, CNC cultures, such as Staphylococcus xylosus, Staphylococcus carnosus and Kokuria varians, among others, have nitrate-reductase, protease and lipase activities, which contribute to the redness and flavour of dry-cured meat (Gøtterup et al, 2008;Hugas & Monfort, 1997;Leroy et al, 2006). CNC cultures should normally exceed counts of 5-6 log CFU g -1 at the beginning of the ripening stage for the efficient fermentation of a salami (Aro et al, 2010;Casaburi et al, 2008;Casquete et al, 2011;Cenci-Goga et al, 2008;Lizaso et al, 1999;Tabanelli et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Use ofMicrococcaceaecombined with a low proportion ofLactic Acid Bacteriaas a starter culture for salami stuffed in natural casing

Bañón

Serrano

Bedia

2013

CyTA - Journal of Food

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Use ofMicrococcaceaecombined with a low proportion ofLactic Acid Bacteriaas a starter culture for salami stuffed in natural casing

Bañón

Serrano

Bedia

2013

CyTA - Journal of Food

View full text Add to dashboard Cite

“…These have involved the introduction of a competitive microflora of lactic acid bacteria as protective cultures for meat products, including bacteriocinproducing lactic acid bacteria and purified anti-listerial bacteriocins (12). Considering that bacteriocin-producing bacteria are isolated from foods that normally contain lactic acid bacteria, such as meat and dairy products, they have been consumed for a long time.…”

Section: Introductionmentioning

confidence: 99%

Isolation of bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity

Bromberg¹,

Moreno²,

Zaganini³

et al. 2004

Braz. J. Microbiol.

View full text Add to dashboard Cite

A total of 285 samples of meat and meat products were evaluated for the presence of bacteriocin-producing lactic acid bacteria by the "sandwich" test. From 174 of these samples, 813 strains of lactic acid bacteria were isolated. They were able to inhibit the growth of Staphylococcus aureus CTC 33 and/or Listeria innocua Lin 11. When evaluated by the well-diffusion assay, 128 of these strains inhibited the growth of the indicator strains. The inhibitory spectra of activity of the isolates were evaluated against a range of Gram-positive and Gramnegative test organisms. S. aureus was the most sensitive indicator tested, whereas Enterococcus faecalis and Lactobacillus plantarum were the most resistant ones. All the compounds produced by the lactic acid bacteria were fully or partially inactivated by some of the proteolytic enzymes, which indicates their proteinaceous nature. The antimicrobial activity of the bacteriocins produced by the lactic acid bacteria isolated in this work could act as a potential barrier to inhibit the growth of spoilage bacteria and foodborne pathogens.

show abstract

“…Higher values have been found in other studies, in which it was some lactic acid bacteria produce certain substances such as bacteriocines, which are able to inhibit the growth of some microorganisms (HAMMES; BANTLEON; MIN, 1990;SAMELIS et al, 1994;HUGAS;MONFORT, 1997;HANSEN, 2002;HOLZAPFEL, 2002;TERRA, 2003;PAPAMANOLI et al, 2003;LEROY;VUYST, 2004).…”

Section: Total Coliforms Fecal Coliforms and E Colimentioning

confidence: 62%

Microbiota of sausages obtained by spontaneous fermentation produced in the South of Brazil

et al. 2012

View full text Add to dashboard Cite

The study of the ecology of fermented sausage is fundamental to understand the physical and chemical changes that happen during fermentation and maturation. The aim of the present study was to determine the microbiological characteristics of sausages produced by spontaneous fermentation. Fifty samples of sausages produced in the South of Brazil by different small manufacturers were analyzed for the following microbiota: aerobic mesophilic bacteria; Micrococcaceae; mold and yeast; lactic acid bacteria; total and fecal coliforms; coagulase-positive Staphylococcus, and Salmonella. In most samples (72%), the count of lactic bacteria was higher than 6 log10 cfu.g-1, and the samples with the highest counts were above 8 log10 cfu.g-1. The counts of Micrococcaceae in most samples were between 5 log10 and 7 log10 cfu.g-1. With respect to the presence of molds and yeasts, there was a significant variation among the samples with counts ranging from 2 log10 cfu.g-1 and 6 log10 cfu.g-1. From the data obtained, it was possible to conclude that 24% of the analyzed samples did not comply with the current law in Brazil since the levels of fecal coliforms or coagulase-positive Staphylococcus exceeded the maximum limit allowed.

show abstract

Bacterial starter cultures for meat fermentation

Cited by 229 publications

References 34 publications

Use ofMicrococcaceaecombined with a low proportion ofLactic Acid Bacteriaas a starter culture for salami stuffed in natural casing

Use ofMicrococcaceaecombined with a low proportion ofLactic Acid Bacteriaas a starter culture for salami stuffed in natural casing

Isolation of bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity

Microbiota of sausages obtained by spontaneous fermentation produced in the South of Brazil

Contact Info

Product

Resources

About