Characterisation of naturally fermented sausages produced in the North East of Italy

Comi, Giuseppe; Urso, Rosalinda; Iacumin, Lucilla; Rantsiou, Kalliopi; Cattaneo, P.; Cantoni, C.; Cocolin, Luca Simone

doi:10.1016/j.meatsci.2004.08.007

Cited by 198 publications

(149 citation statements)

References 30 publications

Supporting

Mentioning

109

Contrasting

Unclassified

Order By: Relevance

“…The results obtained here are in agreement with previous studies, which underline how L. sakei/L. curvatus association largely dominates fresh beef, meat, and fish products under vacuum or modified atmospheres (11,24,29,35,36). However, Lactobacillus algidus was reported as the predominant species in chilled vacuum-packaged beef when its sodium dodecyl sulfate-polyacrylamide gel electrophoresis whole-cell protein profile was examined (28).…”

supporting

confidence: 92%

Direct Molecular Approach to Monitoring Bacterial Colonization on Vacuum-Packaged Beef

Fontana

Cocconcelli

Vignolo

2006

Appl Environ Microbiol

View full text Add to dashboard Cite

Denaturing gradient gel electrophoresis allowed us to monitor total bacterial communities and to establish a pattern of succession between species in vacuum-packaged beef stored at 2 and 8°C for 9 weeks and 14 days. Species-specific PCR was used to confirm the presence of Lactobacillus sakei and Lactobacillus curvatus. Multiplex PCRs using 16S rRNA-specific primers allowed differentiation between Leuconostoc species. These methods provided the desired information about microbial diversity by detecting the main microorganisms capable of colonizing this ecological niche.Vacuum packaging under chilled conditions has proved very effective in extending the shelf life of perishable foods, such as fresh meat and meat products, and preventing the growth of food-borne pathogens (8). The oxygen supply will be restricted, depending on the gas permeability of the packaging film, and thus has a selective effect on the microbial population (22). Lactic acid bacteria (LAB), such as Lactobacillus spp., Leuconostoc spp., Carnobacterium spp., and Brochothrix thermosphacta, are the main spoilage organisms associated with chilled vacuum-packaged fresh-meat products (6,18,21,26,33). Shortly after vacuum packaging of meat, LAB populations are usually below the routine detection limit (Ͻ10 CFU/g), but they increase during storage (19). Although LAB can cause meat spoilage, a selective growth promotion of LAB capitalizing on their ability to control meat-borne pathogens with a preferential growth of benign strains would minimize their spoilage effects (7,25,32,34).Methods in molecular microbiology, especially those including the sequencing of genes coding for 16S rRNA, have become a very important tool in the study of bacterial communities in meat samples. The trend is toward culture-independent methods, because they are believed to overcome problems associated with selective cultivation and isolation of bacteria from natural samples. Genetic-fingerprinting techniques provide a profile representing the genetic diversity of a microbial community from a specific environment. Denaturing gradient gel electrophoresis (DGGE) is usually employed to assess the structure and dynamics of microbial communities in food samples without cultivation in response to environmental variations (13,14,15,27). Species-specific PCR is a rapid and reliable molecular technique for the characterization of bacterial communities, and it can be also applied in situ without colony isolation (2). The variations in length and sequences of the 16S/23S rRNA intergenic spacer regions of the rRNA operon have proved useful for strain and species identification (2,3,17). In this work, we describe the application of cultureindependent methods to the study of the microbial succession dynamics in vacuum-packaged beef stored at 2 and 8°C for 9 weeks and 14 days, respectively.Bacterial control strains and growth conditions. Lactobacillus sakei CRL1463, Lactobacillus curvatus CRL 1465, and Leuconostoc gelidum CRL 1542 (CERELA culture collection) were used as reference strains. L...

show abstract

supporting

confidence: 92%

Direct Molecular Approach to Monitoring Bacterial Colonization on Vacuum-Packaged Beef

Fontana

Cocconcelli

Vignolo

2006

Appl Environ Microbiol

View full text Add to dashboard Cite

show abstract

“…Comi et al [20] presented that in all the fermentations followed, the values of pH were about 5.60-5.70 in the final product. The a w decreased gradually during ripening, reaching values of 0.91-0.92, with a relative humidity (RH) of 40%-46%.…”

Section: Fig 1 Water Activity In Fermented Sausages At Day 35 Of Fermentioning

confidence: 97%

Inactivation of Yersinia enterocolitica in Fermented Sausages during Fermentation

Ivanović¹,

Mitrovic²,

Janjić³

et al. 2015

JAST-B

View full text Add to dashboard Cite

Abstract:The purpose of this study was to evaluate the storage conditions as a way to increase the safety of fermented sausage, with the specific objectives to investigate the effect of storage time, pH value, water activity and microbiological status (Lactobacillus spp. and Enterobacteriaceae) on the levels of Yersinia enterocolitica in fermented sausages. For this experiment, meat was divided into four equal portions of 10 kg each. The first portion was control group (CI group) without addition of Y. enterocolitica and starter culture. The second portion (CII group) was inoculated starter, the third portion (EI group) was inoculated with Y. enterocolitica and the fourth portion (EII group) was inoculated Y. enterocolitica and starter culture. Sampling was performed by randomly selecting two links of each sausage preparation at the 0, 3rd, 6th, 9th, 15th, 25th and 35th day of drying. Results show that Y. enterocolitica and Enterobacteriaceae were not detected after 25 d of storage. The results indicate that practice utilizing starter culture is satisfactory to reduction of pathogen if present. Thus, inclusion with starter cultures in a maturation period may increase the safety of fermented sausages.

show abstract

“…DNA-based techniques are considered highly efficient for seafood authentication because of their remarkable stability, even for thermally processed seafood products (Comi et al, 2004;Pepe et al, 2005;Chapela et al, 2007). The isolation of genomic DNA remains critical for DNA-based species identification methods, such as polymerase chain reaction (PCR).…”

Section: Introductionmentioning

confidence: 99%

A Comparison of Eight Methods for DNA Etraction from Processed Seafood Products

Jiang

et al. 2016

FSTR

View full text Add to dashboard Cite

DNA extraction is critical for seafood authentication based on DNA techniques. In this study, eight extraction methods, including commercial kit, from three types of seafood (quick frozen, roasted, and canned products) were compared in terms of DNA yield and purity. The quantity and quality of extracted DNA were evaluated using the ratio A260/A280. Quality was also evaluated by two pairs of primers that could amplify two different sizes of DNA fragments respectively. For quick frozen samples, the results showed that the top three methods for DNA yield were the SDS method, TIANGEN GMO food DNA Extraction Kit, and TIANamp Marine Animals DNA Kit.For roasted samples, the top two methods for DNA yield were the SDS and improved CTAB methods. For canned samples, the top two methods for DNA yield were the SDS and phenol/chloroform/isoamylic alcohol methods. The differences between these aforementioned methods and the remaining methods were highly significant (P < 0.01).The DNA extracted from roasted and canned seafood could not amplify the 650 bp but amplified the 358 bp target fragment. This study determined the proper DNA extraction method for three types of seafood to facilitate seafood authentication.

show abstract

Characterisation of naturally fermented sausages produced in the North East of Italy

Cited by 198 publications

References 30 publications

Direct Molecular Approach to Monitoring Bacterial Colonization on Vacuum-Packaged Beef

Direct Molecular Approach to Monitoring Bacterial Colonization on Vacuum-Packaged Beef

Inactivation of Yersinia enterocolitica in Fermented Sausages during Fermentation

A Comparison of Eight Methods for DNA Etraction from Processed Seafood Products

Contact Info

Product

Resources

About