Characterization and technological properties of Staphylococcus xylosus strains isolated from a Tunisian traditional salted meat

Essid, Ines; Ismaıl, Hanen Ben; Ahmed, Sami Bel Hadj; Ghedamsi, Rahik; Hassouna, Mnasser

doi:10.1016/j.meatsci.2007.03.003

Cited by 46 publications

(42 citation statements)

References 25 publications

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“…These results indicated that the strains of CNS were competitive and able to produce the antagonistic substances against the pathogenic bacteria, because in that period the counts of CNS in inoculated salami was around 8 log cfu.g -1 . According to Pinto et al (1998) and Essid et al (2007) Papamanoli et al (2003) found that the once strains isolated from traditional sausages were well-adapted to sausages conditions, they were competitive. Nevertheless, both the coliforms were absent in the final product.…”

Section: Resultsmentioning

confidence: 99%

Influence of a native strain of Staphylococcus xylosus on the microbiological, physicochemical and sensorial characteristics on milano salami type

Fiorentini

Sawitzki

Bertol

et al. 2010

Braz. arch. biol. technol.

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Section: Resultsmentioning

confidence: 99%

Influence of a native strain of Staphylococcus xylosus on the microbiological, physicochemical and sensorial characteristics on milano salami type

Fiorentini

Sawitzki

Bertol

et al. 2010

Braz. arch. biol. technol.

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“…The S. xylosus and the L. plantarum strains used in this study were both isolated from a Tunisian traditional salted meat "kadid" as previously reported by Essid et al (2007) and Essid et al (2009). These strains were selected for having the best attributes for use as starter meat cultures (Essid et al, 2007;Essid et al, 2009).…”

Section: Bacterial Strains and Culture Conditionmentioning

confidence: 99%

“…These strains were selected for having the best attributes for use as starter meat cultures (Essid et al, 2007;Essid et al, 2009). Strains of S. xylosus were cultivated in Trypton Soy Broth (Biolife, Italy) at 37°C, whereas strains of L. plantarum were cultivated in Man Rogosa and Sharp Broth (MRS broth) (Biolife, Italy) at 30°C.…”

Section: Bacterial Strains and Culture Conditionmentioning

confidence: 99%

Effect of starter cultures on microbial and physicochemical parameters of a dry fermented poultry meat sausage

Adab¹,

Essid²,

Hassouna³

2014

Afr. J. Biotechnol.

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The aim of this work was to study the effect of Staphylococcus xylosus and Lactobacillus plantarum on microbial and physicochemical characteristics of a dry fermented poultry meat sausage. The microbial results show that lactic acid bacteria (LAB) and coagulase negative staphylococci (CNS) represent the two predominant microflora in all stages of ripening. The number of enterobacteria decreased significantly in sausages previously inoculated respectively with L. plantarum and with a mixed starter cultures, due to the acidifying and antibacterial activities of lactic acid bacteria. The moisture content of control and inoculated sausages decreased in all stages of ripening which allows a good preservation and consequently, improved their shelf life. Moreover, total free amino acids content increased during ripening of dry fermented sausages. Their concentrations were higher in sausages previously inoculated with starter cultures than in control ones. The main amino acids present in all stages of ripening were aspartic and glutamic acids, arginine, glycine, threonine, alanine, tyrosine, phenylalaline, leucine and isoleucine.

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“…São muito apreciados a carne-de-sol, o charque e o jerked beef no Brasil, o biltong na África do Sul, a cecina na Espanha e México, o kilishi oriundo da região de Sohel -Oeste da África , o kaddid na África e sul da Ásia e a bresaola na Itália (HIERRO; DE LA HOZA;ORDÓÑEZ, 2004;MOLINERO et al, 2008;PALEARI et al, 2000;PALEARI et al, 2003;LARA et al, 2003;RUBIO et al, 2007;YOUSSEF et al, 2007;ESSID et al, 2007;ZAIER et al, 2011;NKAMA;BADAU, 2000;NAIDOO;LINDSAY, 2010;YOUSSEF et al, 2011).…”

Section: Carnes Salgadas E Dessecadasunclassified

Indicadores de maciez em carnes salgadas e dessecadas: uma revisão

Ishihara

Madruga

2013

Sem. Ci. Agr.

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ResumoCarnes salgadas e dessecadas são conhecidas e apreciadas em todo o mundo. Muitas vezes são caracterizadas por associarem seu consumo a determinados grupos de pessoas ou de determinadas regiões, e devido a isso, podem ser denominadas de tradicionais. Geralmente possuem tecnologia simples, passada de geração em geração e por esse motivo, há muita variação na qualidade desses produtos. No Brasil destacam-se o charque, o jerked beef e a carne-de-sol. O biltong, a cecina de León, o kilishi, o kaddid e a bresaola são exemplos de carnes salgadas e dessecadas. Apesar da importância desses produtos cárneos, inexistem estudos específicos que retratem sua maciez. E, uma vez que tratase de um dos atributos mais reportados pelos consumidores, sua pesquisa pode auxiliar na aceitação dos produtos cárneos incrementando sua demanda. Nesse contexto, a presente revisão explanou as características de produtos cárneos salgados e dessecados tradicionais relacionadas aos seus aspectos de processamento, e sugeriu os indicadores de maciez -força de cisalhamento, índice de fragmentação miofibrilar, comprimento do sarcômero, quantificação do colágeno -para avaliação da maciez de produtos cárneos, uma vez que são de fácil aplicabilidade e compreendem o estudo dos principais responsáveis pela maciez das carnes, as proteínas miofibrilares e o tecido conjuntivo. Palavras-chave: Salga, textura, indicadores AbstractSalted and dried meats are known and appreciated worldly. Their consumption is often associated to certain groups of people or particular regions, and due to this, they can be called traditional. They usually have simple technology, passed on from generation to generation and for this reason, there is much variation in the quality of these products. In Brazil charque, jerked beef and sun-dried meat stand out. Biltong, cecina de León, kilishi, kaddid and bresaola are other examples of salted and dried meats. Despite the importance of these meat products, there are no specific studies on their tenderness. Since tenderness is one of the attributes most reported by consumers, research may help the acceptance of meat products, increasing their demand. In this context, this review presents the characteristics of traditional salted and dried meat products related to processing aspects and suggested tenderness indicators -shear force, myofibrillar fragmentation index, sarcomere length, collagen quantificationto assess the softness of meat products, since they are easy to apply and include the study of the main responsible for meat softness, myofibrillar and connective tissue proteins.

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Characterization and technological properties of Staphylococcus xylosus strains isolated from a Tunisian traditional salted meat

Cited by 46 publications

References 25 publications

Influence of a native strain of Staphylococcus xylosus on the microbiological, physicochemical and sensorial characteristics on milano salami type

Influence of a native strain of Staphylococcus xylosus on the microbiological, physicochemical and sensorial characteristics on milano salami type

Effect of starter cultures on microbial and physicochemical parameters of a dry fermented poultry meat sausage

Indicadores de maciez em carnes salgadas e dessecadas: uma revisão

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