Evaluation of an autochthonous starter culture on the production of a traditional dry fermented sausage from Chaco (Argentina) at a small-scale facility

Prpich, Noelia Zulema Palavecino; Garro, Oscar Alfredo; Romero, Mara Cristina; Judis, María Alicia; Cayre, María Elisa; Castro, Marcela Paola

doi:10.1016/j.meatsci.2016.01.005

Cited by 14 publications

(5 citation statements)

References 11 publications

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“…Regarding the parameters a * and b *, the SJRP146 strain showed the most favourable results (9.16 and 9.29, respectively), indicating higher luminosity compared to the study by Prpich et al . (2016), while similar values were observed for a *, and higher values for b *.…”

Section: Resultssupporting

confidence: 79%

Bio preservation capacity of potentially probiotic Lacticaseibacillus strains in fermented sausage

Bertuci,

Alves Junior,

Souza

et al. 2023

Int J of Food Sci Tech

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SummaryBio preservation constitutes a well‐acknowledged natural method for controlling the growth of undesirable bacteria in meat products. The aim was to evaluate four different potentially probiotic Lacticaseibacillus strains as bio preservatives and their application in fermented meat sausage. The strains were inoculated for 24 h and used a concentration of 0.1% of the total mass into which it was directly inserted. Regarding the inhibition zone, only the commercial strains exhibited effect on the tested pathogens. They also displayed better growth results on MRS medium, which simulates meat product additives, during the 24‐h period. The pH, sodium nitrite and sodium chloride proved to be limiting factors for the growth of the potentially probiotic Lacticaseibacillus strains. Lc. paracasei BGP1 significantly reduced water activity and pH – both fundamental factors for food conservation‐ when incorporated. Lc. paracasei BGP1 demonstrated its efficacy as bio preservative for use in fermented meat sausage. Technological parameters were evaluated, showing positive responses to the application of acid lactic bacteria. These results indicate the potential of lactic acid bacteria to inhibit certain microorganisms, offering a perspective on inhibition when used in fermented meat products. Hence, further studies could be conducted, primarily concerning Listeria sp.

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Section: Resultssupporting

confidence: 79%

Bio preservation capacity of potentially probiotic Lacticaseibacillus strains in fermented sausage

Bertuci,

Alves Junior,

Souza

et al. 2023

Int J of Food Sci Tech

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“…With respect to starter culture formulation, S. carnosus and/or S. xylosus are the two CNS species that are widely used by the meat fermentation industry and which have been studied thoroughly with respect to their technological properties ( Beck et al, 2002 , 2004 ; Olesen et al, 2004 ; Tjener et al, 2004 ; Casaburi et al, 2005 ; Leroy et al, 2006 , 2017 ; Rosenstein et al, 2009 ) and their evolution during meat fermentation ( Di Maria et al, 2002 ; Corbière Morot-Bizot et al, 2007 ; Stavropoulou et al, 2018a ). Although other CNS species than the latter two have been studied for their technologically relevant features ( Villani et al, 2007 ; Talon et al, 2008 ; Bonomo et al, 2011 ; Casquete et al, 2011 ; Fonseca et al, 2013a , c ; Prpich et al, 2016 ), usually only a few studies monitor their prevalence after inoculation as novel starter culture candidates ( Corbière Morot-Bizot et al, 2007 ; Talon et al, 2008 ; Fonseca et al, 2013c ; Sánchez Mainar and Leroy, 2015 ). The ability of starter cultures to persist during meat fermentation with respect to the background microbiota depends on the processing parameters and this is not always guaranteed, for instance because of the different degrees of acidification driven by the carbohydrate concentrations added ( Villani et al, 2007 ; Sánchez Mainar and Leroy, 2015 ; Stavropoulou et al, 2018a ).…”

Section: Introductionmentioning

confidence: 99%

Species Pervasiveness Within the Group of Coagulase-Negative Staphylococci Associated With Meat Fermentation Is Modulated by pH

et al. 2018

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During spontaneous meat fermentations, Staphylococcus equorum, Staphylococcus saprophyticus, and Staphylococcus xylosus are generally the most prevailing species within the communities of coagulase-negative staphylococci (CNS). There is an interest to introduce CNS isolates from artisan-style spontaneous meat fermentations as starter cultures in more industrialized processes, as to confer additional quality benefits. However, staphylococcal competitiveness within the meat matrix is affected by the processing conditions, which vary considerably among product types. A major factor of variability relates to the intensity of acidification, driven by the concentration of added carbohydrates. The effect of pH on CNS prevalence was studied in both a mince-based meat fermentation model and in fermented sausages produced on pilot scale. Roughly, from all experiments combined, it appeared that a pH of 5.3 corresponded with a breakpoint for CNS selection. Above this value, a general prevalence by S. xylosus was found, even overruling the addition of starter cultures consisting of S. equorum and S. saprophyticus strains. At pH values below 5.3, S. xylosus was also accompanied by S. equorum (following a mild pH drop) and S. saprophyticus (following a stronger pH drop). Still, addition of starter cultures affected the volatile profile compared to the control batch, even if those starter cultures were not able to dominate during the ripening process. This study nonetheless provides a warning for an overly confident use of specific CNS species as starter cultures, especially when in a given processing context the prevailing conditions do not allow superior growth compared to the CNS from the background microbiota.

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“…In order to address this issue, a starter culture was designed with the autochthonous strains Latilactobacillus sakei ACU-2 and Staphylococcus vitulinus ACU-10 (Palavecino Prpich et al, 2015b). This starter culture, called SAS-1, was incorporated into the production line of a small-scale facility delivering beneficial outcomes to the final product with no impact on its typical sensory profile (Palavecino Prpich et al, 2016). In pursuit of a potential technological transfer, the bacterial strains from SAS-1 have to be produced on a larger scale, and in addition, the best conditions for their suitable preservation have to be established.…”

Section: Introductionmentioning

confidence: 99%

Yacon juice as culture and cryoprotectant medium for Latilactobacillus sakei and Staphylococcus vitulinus autochthonous strains

Prpich

Sanabria

Gliemmo

et al. 2023

Braz. J. Food Technol.

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Yacon is mainly constituted of water and carbohydrates [single sugars and fructooligosaccharides (FOS)], thus being an excellent alternative for the growth and preservation of bacterial culture. Latilactobacillus sakei ACU-2 and Staphylococcus vitulinus ACU-10 comprised the autochthonous starter culture SAS-1 designed for the manufacture of dry sausages. This study evaluated the use of yacon juice as a potential growth medium and cryoprotectant for these bacteria. The growth medium was prepared with yacon juice supplemented with peptone and dipotassium phosphate. After growing, cells were resuspended in yacon juice (5, 10 and 25 mL/100 mL) and lyophilized. Viable cells were count before, immediately after lyophilization, and along 6 months of refrigerated storage. Both bacteria grew in every yacon concentration tested; however, juice concentration affected their growth. Latilactobacillus sakei grew at μ = 0.256 ± 0.01 giving the highest bacterial density at 10 mL/100 mL (Log DOmax 0.33 ± 0.01). While 5 mL/100 mL yacon juice provided the best conditions for S. vitulinus growth (μ = 0.215 ± 0.016; Log DOmax 0.32 ± 0.01). After lyophilization, the survival rate was 91.1% for L. sakei and 65.8% for S. vitulinus. Throughout storage, high cell counts suggested good stability of both bacteria. Results revealed that yacon juice comprises a nutritive substrate for the growth and cryopreservation of tested strains from the genus Latilactobacillus and Staphylococcus.

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Evaluation of an autochthonous starter culture on the production of a traditional dry fermented sausage from Chaco (Argentina) at a small-scale facility

Cited by 14 publications

References 11 publications

Bio preservation capacity of potentially probiotic Lacticaseibacillus strains in fermented sausage

Bio preservation capacity of potentially probiotic Lacticaseibacillus strains in fermented sausage

Species Pervasiveness Within the Group of Coagulase-Negative Staphylococci Associated With Meat Fermentation Is Modulated by pH

Yacon juice as culture and cryoprotectant medium for Latilactobacillus sakei and Staphylococcus vitulinus autochthonous strains

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