Effective survival of immobilized Lactobacillus casei during ripening and heat treatment of probiotic dry-fermented sausages and investigation of the microbial dynamics

Sidira, Marianthi; Karapetsas, Athanasios; Galanis, Αlex; Kanellaki, Maria; Kourkoutas, Yiannis

doi:10.1016/j.meatsci.2013.09.013

Cited by 57 publications

(53 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Improved epithelial barrier function has been previously associated with synbiotic food products containing immobilized probiotic microorganisms on prebiotic fibres (Commane et al, 2005). The findings of this study are expected to have a significant impact in the development of novel probiotic products targeting a range of GI disorders, as they indicated that cell immobilization, which has been suggested for the production of probiotic products (Kourkoutas et al, 2006;Bosnea et al, 2009;Sidira et al, 2014aSidira et al, , 2014b, can potentially offer the additional benefit of increased probiotic barrier function. Figure 4 shows images from electron microscopy demonstrating key features of the Caco-2 cells, as well as the adhesion of the bacterial cells.…”

Section: Trans-epithelial Electrical Resistance Assaymentioning

confidence: 77%

“…Wheat grains were previously used as immobilization supports of L. caseiATCC 393 (Bosnea et al, 2009) and the immobilized cells were incorporated in traditional foods to confer probiotic properties(Sidira et al, 2014a;Sidira, Galanis, Nikolaou, Kanellaki, & Kourkoutas, 2014b). In addition, the effect of freeze-drying was also evaluated because wet cells are incompatible with commercial and industrial needs, which require robust cultures that can maintain their availability during storage.…”

mentioning

confidence: 99%

See 1 more Smart Citation

In vitro study on the cell adhesion ability of immobilized lactobacilli on natural supports

Sidira

Kourkoutas

Charalampopoulos

2015

Food Research International

Self Cite

View full text Add to dashboard Cite

The aim of the present study was to investigate the effect of probiotic immobilization onto wheat grains, both wet and freeze dried, on the adhesion properties of the probiotic cells and make comparisons with wet and freeze dried free cells. Lactobacillus casei ATCC 393 and Lactobacillus plantarum NCIMB 8826 were used as model probiotic strains. The results showed satisfactory adhesion ability of free cells to a monolayer of Caco-2 cells (>1000CFU/100 Caco-2 cells for wet cells). Cell immobilization resulted in a significant decrease in adhesion, for both wet and freeze dried formulations, most likely because immobilized cells did not have direct access to the Caco-2 cells, but it still remained in adequate levels (>100CFU/100 Caco-2 cells for wet cells). No clear correlation could be observed between cell adhesion and the hydrophobicity of the bacterial cells, measured by the hexadecane adhesion assay. Most notably, immobilization enhanced the monolayer integrity of Caco-2 cells, demonstrated by a more than 2-fold increase in transepithelial electrical resistance (TEER) compared to free cells. SEM micrographs ascertained the adhesion of both immobilized and free cells to the brush border microvilli. Finally, the impact of the food matrix on the adhesion properties of probiotic bacteria and on the design of novel functional products is discussed.

show abstract

Section: Trans-epithelial Electrical Resistance Assaymentioning

confidence: 77%

mentioning

confidence: 99%

In vitro study on the cell adhesion ability of immobilized lactobacilli on natural supports

Sidira

Kourkoutas

Charalampopoulos

2015

Food Research International

Self Cite

View full text Add to dashboard Cite

show abstract

“…Recently, fermented fruits and vegetables of Asian region have been indicated as a potential source of probiotic cultures (Swain et al 2014) and its health benefits have been reviewed (Vijayendra and Halami 2015). Soni et al (1986) Meat products Krockel (2006) Meat based products Amor and Mayo (2007) Dry-fermented sausages Sidira et al (2014) As mentioned earlier in this review, the lactose intolerance and cholesterol content of dairy based probiotics is a setback for its commercialization (Heenan et al 2004). For our benefit, technological advances have helped in changing the matrix components of the foods in a controlled way to improve the cell viability and cell functionality (Betoret et al 2003).…”

Section: Fruit and Vegetable Based Productsmentioning

confidence: 99%

Trends in dairy and non-dairy probiotic products - a review

2015

View full text Add to dashboard Cite

Health awareness has grown to a greater extent among consumers and they are looking for healthy probiotic counterparts. Keeping in this view, the present review focuses recent developments in dairy and non-dairy probiotic products. All over the world, dairy probiotics are being commercialized in many different forms. However, the allergy and lactose intolerance are the major set-backs to dairy probiotics. Whereas, flavor and refreshing nature are the major advantages of non-dairy drinks, especially fruit juices. Phenotypic and genotypic similarities between dairy and non-dairy probiotics along with the matrix dependency of cell viability and cell functionality are reviewed. The heterogeneous food matrices of non-dairy food carriers are the major constraints for the survival of the probiotics, while the probiotic strains from non-dairy sources are satisfactory. Technological and functional properties, besides the viability of the probiotics used in fermented products of non-dairy origin are extremely important to get a competitive advantage in the world market. The functional attributes of dairy and non-dairy probiotic products are further enhanced by adding prebiotics such as galacto-oligosaccharide, fructo-oligosaccharide and inulin.

show abstract

“…Lactis), Pediococcus acidilactici and Staphylococcus coagulase negative species (S. xylosus, S. equorum, and S. carnosus) are often used as starter culture in sausage production (Cirolini et al, 2010;Coloretti et al, 2014;Ruiz, Villanueva, Favaro-Trindade, & Contreras-Castillo, 2014;Sidira, Karapetsas, Galanis, Kanellaki, & Kourkoutas, 2014). According to Essid and Hassouna (2013), starter culture directly affects sausage technological and sensorial quality and thus the choice of adequate culture is an important step to produce high quality and microbiologically safe sausages.…”

Section: Introductionmentioning

confidence: 99%

<b>Fermented sausage production using <i>E. faecium</i> as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability

et al. 2017

View full text Add to dashboard Cite

ABSTRACT. Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process. Starter culture and ripening process may affect the quality and acceptability of the final product. Current research evaluates the use of Enterococcus faecium as starter culture in fermented sausage production and its physicochemical and microbiological profile during maturation process, coupled to sausage sensory acceptance after ripening. Enterococcus faecium showed 10.9 log CFU g -1 and remained viable after the ripening period with 8.32 log CFU g -1. Fermented sausage was monitored during the ripening period by physicochemical (pH control, water activity and weight loss) and microbiological (analysis of coagulasepositive Staphylococcus, coliforms and Salmonella spp.) analyses. All tests complied with standards established by Brazilian legislation and did not interfere in final product quality. Results showed that E. faecium was resistant to curing salt and sodium chloride, maintaining its viability during ripening and conferring beneficial effects on fermented sausage technological characteristics. E. faecium also proved to be in vitro resistant to simulate passage through the human digestive tract. Fermented sausage containing E. faecium had better sensory acceptance than commercial sausage evaluated.Keywords: bacterial fermentation, ripening, acceptance, salami.Produção de embutido cárneo fermentado por E. faecium como cultura starter: caracterização físico-química e microbiológica, aceitação sensorial e viabilidade celular RESUMO. Os embutidos cárneos fermentados são uma mistura de carne magra e gordura, sais de cura, sacarose e especiarias, embutidos em envoltório natural ou artificial e submetidos à fermentação e secagem. A cultura starter e o processo de maturação podem afetar as características físico-químicas e sensoriais do produto. Neste sentido, o presente estudo teve como objetivos a utilização de Enterococcus faecium como cultura starter para a produção de embutido cárneo fermentado; avaliar as características físico-químicas e microbiológicas durante a maturação e, ainda, avaliar a aceitação sensorial do produto após a maturação. Enterococcus faecium demonstrou concentração inicial de 10,9 log UFC g -1 e permaneceu viável até o final da maturação, com 8,32 log UFC g -1. Durante a maturação foram monitoradas as características físico-químicas (pH, atividade de água e perda de peso) e os contaminantes microbiológicos (Staphylococcus coagulase-positiva, coliformes e Salmonella sp.) e todos estiveram em acordo com os padrões estabelecidos e não interferiram na qualidade do produto final. Enterococcus faecium apresentou resistência aos sais de cura e cloreto de sódio e manteve-se viável durante a maturação do embutido. A cepa apresentou resistência in vitro à simulação de passagem pelo trato digestório humano e, ainda, apresentou maior aceitação sensorial quando comparado a uma amostra comercial.P...

show abstract

Effective survival of immobilized Lactobacillus casei during ripening and heat treatment of probiotic dry-fermented sausages and investigation of the microbial dynamics

Cited by 57 publications

References 27 publications

In vitro study on the cell adhesion ability of immobilized lactobacilli on natural supports

In vitro study on the cell adhesion ability of immobilized lactobacilli on natural supports

Trends in dairy and non-dairy probiotic products - a review

<b>Fermented sausage production using <i>E. faecium</i> as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability

Contact Info

Product

Resources

About