Effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausages

Cenci‐Goga, Beniamino T.; Karama, Musafiri; Sechi, Paola; Iulietto, Maria Francesca; Novelli, Sara; Selvaggini, Roberto; Barbera, Salvatore

doi:10.1080/1828051x.2016.1204633

Cited by 16 publications

(23 citation statements)

References 24 publications

(18 reference statements)

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“…The LAB formulation proposed in this study consists of psychrotrophic microorganisms, capable of developing under refrigerated conditions without modifying the organoleptic characteristics or spoil food products, as concluded in previous studies (Cenci -Goga et al 2016). …”

Section: Discussionmentioning

confidence: 99%

“…Furthermore, Enterococcus faecium UBEF-41 was isolated from the dietary supplement 'Enterelle' supplied by Bromatech Srl (Bromatech Srl, Natural micro food supplements, Milano, Italy). The strain E. faecium UBEF-41 has been further studied before inclusion in the starter formulation by sequencing and testing for antibiotic susceptibility by authors in previous studies (Cenci -Goga et al 2016).…”

Section: Lab Formulationmentioning

confidence: 99%

“…In an attempt to study the activity of the LAB formulation already used for salami production (Cenci- Goga et al 2012Goga et al , 2016, this research describes the effect of the LAB formulation on the fate of L. monocytogenes in an in vitro environment under different storage conditions.…”

Section: Introductionmentioning

confidence: 99%

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Inhibition ofListeria monocytogenesby a formulation of selected dairy starter cultures and probiotics in anin vitromodel

Iulietto

Sechi

Cella

et al. 2018

Italian Journal of Animal Science

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Three strains of lactic acid bacteria (LAB) and a commercial probiotic were selected to evaluate their in vitro activity towards Listeria monocytogenes. The strains Lactococcus lactis ssp. lactis, strain 340, L. lactis ssp. lactis, strain 16; Lactobacillus casei ssp. casei, strain 208 and Enterococcus faecium UBEF-41 were inoculated into skim milk and brain heart infusion broth (BHI) to get an initial Lactococcus: Lactobacillus: E. faecium UBEF-41 ratio of 2:1:1 and a concentration of approximately 7 log cfu mL À1 until challenge vs. pathogen. L. monocytogenes ATCC 7644 was also inoculated in same media to get approximately 4 log cfu mL À1 . Growth curves in skim milk and BHI at 4, 10 and 30 C, respectively were studied for: (i) LAB formulation; (ii) L. monocytogenes and (iii) LAB vs. L. monocytogenes. When challenged with LAB, at 30 C in milk, L. monocytogenes was not detectable after day-3 and in BHI it decreased below log cfu mL À1 after day-5. At 10 and 4 C, in both media, L. monocytogenes counts were always significantly lower (p < .001) than the counts of L. monocytogenes alone from day-2 for milk at 4 C and BHI at 10 C and from day-7 for BHI at 4C and milk at 10 C. In conclusion, the proposed formulation was able to limit L. monocytogenes in vitro growth, even at refrigeration temperature. ARTICLE HISTORY

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Section: Discussionmentioning

confidence: 99%

Section: Lab Formulationmentioning

confidence: 99%

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Inhibition ofListeria monocytogenesby a formulation of selected dairy starter cultures and probiotics in anin vitromodel

Iulietto

Sechi

Cella

et al. 2018

Italian Journal of Animal Science

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“…The LAB application is wide-ranging and most promising if one considers that the indicator microorganisms used in this experiment were suppressed. These paper along with another study on the use of this formulation in salami production (Cenci-Goga et al, 2015) highlights the possibility that food safety and food quality can dramatically be improved by using novel formulations of LAB with antimicrobial activities as starter for food fermentation. It must be considered that in the production of traditional southern European style sausages, the fermentation profile must phase in order to ensure the growth of the added starter culture at the expense of the background flora.…”

Section: Discussionmentioning

confidence: 99%

Growth Inhibition of Selected Microorganisms by an Association of Dairy Starter Cultures and Probiotics

Cenci‐Goga

Karama

Sechi

et al. 2015

Italian Journal of Animal Science

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Several growth curves for selected pathogens and hygiene indicators alone and vs selected dairy starter cultures (LAB) and commercial probiotics have been performed. All strains for LAB and commercial probiotics were inoculated as pure cultures into skim milk to get an initial cocci:bacilli:enterocci ratio of 2:1:1 and a concentration of approx 10 7 cfu mL -1 until challenge vs selected pathogens and hygiene indicators. Selected pathogens came from the collection of the Laboratorio di Ispezione degli Alimenti di O.A. or were reference strains (Escherichia coli, CSH26 K12, Staphylococcus aureus, 27R, Salmonella Derby 27, Pseudomonas fluorescens ATCC 13525, Listeria innocua ATCC 33090). Each strain was inoculated into skim milk to get an initial concentration of approx 10 6 cfu mL -1 . Growth curves in skim milk for the following challenges were studied: i) sterility control; ii) association LAB; iii) association of LAB vs each selected pathogen or hygiene indicator; iv) selected pathogen or hygiene indicator alone. The challenges were carried out in BHI broth and in skim milk at 37°C. The highest reduction was observed in milk but in general the association of LAB and the probiotic was able to limit the growth of pathogens and hygiene indicators.

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“…Sources of enterocin-producing enterococci are varied, including animal/human feces, raw milk and milk products, meat, fish and fermented food (LAUKOVÁ, 2012;LAUKOVÁ et al, 2016;KUBAŠOVÁ et al, 2017). The knowledge regarding the performance of non-meat originated bacteriocin-producing enterococci in fermented sausages is still very limited (RUBIO et al, 2013;CENCI-GOGA et al, 2016). Thus, the objective of the present work was to evaluate the impact of the bacteriocinogenic Enterococcus faecalis EF-101 strain, isolated from raw milk, on the safety and quality properties of traditionally smoked dry fermented sausages.…”

mentioning

confidence: 99%

Control of biogenic amines in dry sausages inoculated with dairy-originated bacteriocinogenic Enterococcus faecalis EF-101

et al. 2020

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In this study, the dairy-originated bacteriocinogenic Enterococcus faecalis EF-101 strain was implemented in traditionally smoked Croatian home-made dry fermented sausages. During ripening, microbiological and physicochemical changes were observed, and the biogenic amines were monitored. The Enterococcus faecalis EF-101 count remained constant during the sausage ripening (10 5 CFU/g). There was no positive correlation of enterococci counts with cadaverine, histamine, tyramine, biogenic amines index, or total biogenic amines content in the sausages with added E. faecalis. The histamine and tyramine content correlated moderately with the lactic acid bacteria count in the control sausages. The total biogenic amines content was significantly higher (P<0.05) in the experimental sausages, however only on day 14 of ripening. The bacteriocinogenic strain of E. faecalis EF-101 reduced the histamine and cadaverine content, probably by reducing the aminogenic lactic acid bacteria population.

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Effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausages

Abstract: Barbera (2016) Effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausages,

Cited by 16 publications

References 24 publications

Inhibition ofListeria monocytogenesby a formulation of selected dairy starter cultures and probiotics in anin vitromodel

Inhibition ofListeria monocytogenesby a formulation of selected dairy starter cultures and probiotics in anin vitromodel

Growth Inhibition of Selected Microorganisms by an Association of Dairy Starter Cultures and Probiotics

Control of biogenic amines in dry sausages inoculated with dairy-originated bacteriocinogenic Enterococcus faecalis EF-101

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