Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage

Fonseca, Sónia; Cachaldora, Aida; Gómez, María Dolores; Franco, Inmaculada; Carballo, Javier

doi:10.1016/j.foodcont.2013.01.040

Cited by 62 publications

(36 citation statements)

References 52 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Although most studies about the use of starter cultures are on dry-fermented sausages [23][24][25], a few works on other meat products, such as hams or fresh sausages, have also been reported [26].…”

Section: Starter Cultures In Dry-fermented Meat Productsmentioning

confidence: 99%

See 1 more Smart Citation

The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

View full text Add to dashboard Cite

Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products' quality and safety improvement, the selection of particular strains constituting a starter culture should be carried out in the context of its application, since its functionality will depend on the type of sausage and process conditions. Also, strain selection should comply with particular requirements to warrant safety. The aim of the current review is to update the knowledge on the use of starter cultures in traditional meat products, with focus on dry-fermented products. In this manuscript, we will try to give answers to some relevant questions: Which starter cultures are used and why? Why are LAB used? What are their role and their specific mode of action? Which other groups of microorganisms (bacteria and fungi) are used as starter cultures and how do they act? A particular revision of omics approach regarding starter cultures is made since the use of these techniques allows rapid screening of promising wild strains with desirable functional characteristics, enabling the development of starter cultures better adapted to the meat matrix.

show abstract

Section: Starter Cultures In Dry-fermented Meat Productsmentioning

confidence: 99%

“…Furthermore, quite a few works have been published reporting the results obtained by the utilisation of mixed starter cultures (LAB and CNS) [25,[60][61][62][63][64][65][66].…”

Section: Bacteria: Lab and Gcc+mentioning

confidence: 99%

The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…Isolated from traditional Galician chorizo fermented meat products, several strains of Lactobacillus sakei and Staphylococcus equorum , Staphylococcus epidermidis or Staphylococcus saprophyticus presented suitable nitrate reductase, proteolytic and lipolytic activities, yielding peptides, free amino acids and 60 volatile compounds (Fonseca et al . ). By means of producing aroma compounds, including aldehydes, ketones, alcohols, esters and sulfur compounds in fermented sausage, Debaryomyces hansenii was commonly applied in meat starter cultures (Cano‐García et al .…”

Section: Introductionmentioning

confidence: 97%

Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu - A Traditional Chinese Low-Salt Fermented Whole Fish

Zeng

Xia

Jiang

et al. 2017

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

The effect of mixed starter cultures isolated from Suanyu on flavor compounds development has been researched. Microorganism, pH, TA, sugars, nonvolatile organic acids and volatile compounds were analyzed in Suanyu with or without starters. In inoculated samples, a higher growth of lactic acid bacteria (LAB) and a declining rate of pH were determined when compared with the controlled samples. Besides, higher levels of volatile compounds were detected in inoculated Suanyu (19342.47, 19852.74 × 106 area units for PS) than those in controlled samples. During the process, aldehydes, acids, alcohols, esters and ketones were formed and increased continuously. Especially in Suanyu with PS, higher levels of ethanol (6973.8, 6549.9 × 106 area units) and acetic acid (2116.8, 2471.1 × 106 area units) were detected, which could produce unique wine flavor and moderate acid taste. Furthermore, high content of hexanal was generated through the addition of PS, which could contribute to a green grass odor. Practical Applications In this study, microorganism, pH, TA, sugars, nonvolatile organic acids and volatile compounds were analyzed in Suanyu with autochthonous starter cultures. The results showed that the generative stability of Suanyu can be assured and the product quality can be advanced by adding autochthonous starter cultures compared with that of noninoculated samples. There is a need to add modern processing technology such as microbial fermentation of the fermentation process to achieve effective control to ensure product flavor and product quality stability. In this study, autochthonous starter cultures isolated from Suanyu, which were propitious to the demand of industrialization. Besides, once the research is applied in the industrialized production, and considerable social and economic benefits can be obtained. Therefore, this study has a good prospect in application.

show abstract

“…Several PCR‐based molecular techniques have been described for the identification of the GCC ecology at species level as an alternative to phenotypical methods, which generally lead to misidentifications (Blaiotta and others ; Giammarinaro and others ). In particular, the sequencing of the 16S ribosomal RNA (rRNA) gene has become the most valuable tool for the characterizaton of microbial populations in fermented foods (Kesmen and others ; Fonseca and others ). Several genetic fingerprinting techniques representing the complete genome, such as repetitive element sequence‐based PCR (rep‐PCR) and randomly amplified polymorphic DNA (RAPD), have also been widely applied to differentiate bacterial species and/or strains (Rossi and others ; Iacumin and others ; Švec and others ; Fonseca and others ).…”

Section: Introductionmentioning

confidence: 99%

Application of Different Molecular Techniques for Characterization of Catalase‐Positive Cocci Isolated from Sucuk

Kesmen

Yarimcam

Aslan

et al. 2014

Journal of Food Science

View full text Add to dashboard Cite

This study was carried out for the characterization and discrimination of the indigenous Gram positive, catalase-positive cocci (GCC) population in sucuk, a traditional Turkish dry-fermented sausage. Sucuk samples, produced by the traditional method without starter culture were collected from 8 local producers in Kayseri/Turkey and a total of 116 GCC isolates were identified by using different molecular techniques. Two different molecular fingerprinting methods; namely, randomly amplified polymorphic DNA-PCR (RAPD-PCR) and repetitive extragenic palindrome-PCR (rep-PCR), were used for the clustering of isolates and identification at species level was carried out by full length sequencing of 16S rDNA. Combining the results obtained from molecular fingerprinting and 16S rDNA sequencing showed that the dominant GCC species isolated from the sucuk samples was Staphylococcus saprophyticus followed by Staphylococcus succinus and Staphylococcus equorum belonging to the Staphylococcus genus. Real-time PCR DNA melting curve analysis and high-resolution melting (HRM) analysis targeting the V1 + V3 regions of 16S rDNA were also applied for the discrimination of isolates belonging to different species. It was observed statistically different Tm values and species-specific HRM profiles for all except 2 species (S. saprophyticus and Staphylococcus xylosus) that have high 16S rDNA sequence similarity. The combination of rep-PCR and/or PCR-RAPD with 16S rRNA gene sequencing was an efficient approach for the characterization and identification of the GCC population in spontaneously fermented sucuk. On the other hand, intercalating dye assays were found to be a simple and very promising technique for the differentiation of the GCC population at species level.

show abstract

Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage

Cited by 62 publications

References 52 publications

The Use of Starter Cultures in Traditional Meat Products

The Use of Starter Cultures in Traditional Meat Products

Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu - A Traditional Chinese Low-Salt Fermented Whole Fish

Application of Different Molecular Techniques for Characterization of Catalase‐Positive Cocci Isolated from Sucuk

Contact Info

Product

Resources

About