Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures

Effect of probiotic bacteria on antiradical activity of peptides isolated from dry-cured loins

“…The results indicate the advisability of applying probiotic bacteria to the production of dry-cured meat products due to altered muscle protein degradation. Similar correlations were observed by Casaburi et al (2007), who reported an increase in glutamic acid and alanine during changes in free amino acid contents in sausages aged with strains of S. xylosus and Lactobacillus curvatus. Fadda et al (1999) found in their study that the LAB bacteria contribute, in varying degrees, to the release of certain amino acids.…”

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

“…After drying log CFU g -1 (after drying) have been reported in the salami-type sausages started with different r (1,1) LAB + CNC cultures and stuffed in natural (Casaburi et al, 2007;Casaburi et al, 2008;Casquete et al, 2011) or artificial casing (Aro et al, 2010; SayasBarberá, Pérez-Álvarez, & Fernández-López, 1998). A preliminary study (Bedia et al, 2011) reported LAB counts of 5.7-6.2 to 7.8-8.8 log CFU g -1 in this type of salami started with 3 × 10 7 CFU g -1 of different pediococci and lactobacilli cultures at doses 200 times those used in this study.…”

“…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). The principal role of LAB is to acidify the salami, although some strains may also show protease and lipase activities.…”

Salame tipo italiano elaborado com culturas starters nativas

“…Estes resultados estão de acordo com Casaburi et al, (2007), que realizaram um trabalho semelhante com o isolamento de cepas de Staphylococcus xylosus de salames do sul da Itália, que foram adicionados em salames e observaram que a contagem inicial de Micrococcaceae foi de 6 a 7 Log UFC.mL -1 , sendo que, após 5 dias de fermentação, houve um decréscimo para 5 Log UFC.mL -1 , afetado pela acidificação. Também Lizaso, Chasco e Beriain (1999) e Samelis et al (1998) consideram que a acidificação é a causa principal da inibição do crescimento de Micrococcaceae na maturação de salames.…”