Evaluation of the Combined Effect of Chitosan and Lactic Acid Bacteria in<i>Alheira</i>(Fermented Meat Sausage) Paste

Casquete, Rocío; Castro, Sónia Marília; Teixeira, Paula

doi:10.1111/jfpp.12866

Cited by 8 publications

(9 citation statements)

References 53 publications

(106 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In the study of Casquete et al [ 24 ], the authors used the agar dilution method and obtained the MIC values of chitosan 0.02%, 0.2%, 0.02%, and 0.1% ( w/v ) for Staphylococcus aureus, Listeria innocua, Escherichia coli, and Salmonella Typhimurium, respectively. However, in this study, only the MIC value obtained for S. Typhimurium ESB9 was similar (0.15% w/v , at pH 7).…”

Section: Resultsmentioning

confidence: 99%

“…However, differences in antimicrobial activities may be due to several factors, including the type of chitosan, the degree of deacetylation, the molecular weight, and the bacterial strains. In addition, the pH value, strength, and presence of ionic solutes in the culture media may be capable of reacting with chitosan through molecular interactions and blocking the reactivity of the amine group and also the presence of substances that might interfere [ 24 , 32 ]. In this study, different pH values also influenced inhibition by chitosan, as well as the in vitro method used.…”

Section: Resultsmentioning

confidence: 99%

“…Chitosan solution was prepared by dissolving 3% ( w/v ) chitosan (degree of deacetylation 90%, Aqua Premier Co., Chon Buri, Thailand) in 3% ( v/v ) acetic acid (Panreac, Barcelona, Spain), as described by Casquete et al [ 24 ].…”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

The Inhibitory Concentration of Natural Food Preservatives May Be Biased by the Determination Methods

Gomes

Barbosa

Teixeira

2021

Foods

Self Cite

View full text Add to dashboard Cite

The demand for natural antimicrobials as food preservatives has increased due to the growing interest of the population for a healthy lifestyle. The application of screening methods to identify the antimicrobial activity of natural compounds is of great importance. The in vitro determination of antimicrobial activity requires determining their minimum inhibitory concentrations to assess microbial susceptibility. This study aimed to evaluate the minimum inhibitory concentrations of three natural antimicrobial compounds—chitosan, ethanolic propolis extract, and nisin—against 37 microorganisms (different pathogens and spoilage microorganisms) by the methods of agar dilution and drop diffusion on agar. Culture media at different pH values were used for both methods to simulate different food products. Most of the microorganisms were inhibited by chitosan (0.5% w/v) and propolis (10 mg/mL), and most of the Gram-positive bacteria by nisin (25 μg/mL). Different pH values and the in vitro method used influenced the inhibition of each compound. Generally, lower minimum inhibitory concentrations were observed at lower pH values and for the agar dilution method. Furthermore, some microorganisms inhibited by the compounds on the agar dilution method were not inhibited by the same compounds and at the same concentrations on the drop diffusion technique. This study reinforces the need for using defined standard methods for the in vitro determination of minimum inhibitory concentrations. Natural compounds with potential antimicrobial action are a bet on food preservation. The use of standard techniques such as those used for antimicrobials of clinical applications are crucial to compare results obtained in different studies and different matrices.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

The Inhibitory Concentration of Natural Food Preservatives May Be Biased by the Determination Methods

Gomes

Barbosa

Teixeira

2021

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…Even though this chitosan effect on lactic acid concentration occurred only in silos without microbial inoculant. Casquete, Castro, and Teixeira (), found an associative effect between chitosan and LAB ( Pediococcus spp.) on food conservation, in which chitosan inhibits LAB growth after 7 days of incubation.…”

Section: Discussionmentioning

confidence: 98%

Effect of chitosan on the preservation quality of sugarcane silage

Valle

Zenatti

Antônio

et al. 2018

Grass and Forage Science

View full text Add to dashboard Cite

We aimed to evaluate the effects of chitosan and microbial inoculant addition to sugarcane silage fermentation, gas and effluent losses, chemical composition, in situ dry matter (DM), neutral detergent fibre (NDF) degradation and aerobic stability. A completely randomized design with four treatments (n = 40) was performed. It was arranged in a 2 × 2 factorial scheme with chitosan [0 and 6 g/kg of sugarcane DM—1.66 g/kg of natural matter (NM)] and microbial inoculant (0 and 8 mg/kg on NM). Each g of inoculant contained 3.9 × 1010 UFC/g of Pediococcus acidilactici and 3.75 × 1010 UFC/g of Propionibacterium acidicipropionici. The addition of microbial inoculant increased lactic acid concentration in silos treated with chitosan. Furthermore, chitosan increased pH and tended to increase acetic acid of silage. In contrast, the inoculant decreased pH and acetic acid, besides increasing ethanol concentration. As chitosan addition increased DM recovery, inoculant addition decreased it. Chitosan decreased NDF and acid detergent fibre (ADF) level and increased DM degradation, while inoculant decreased DM content, DM and NDF degradation. In addition, chitosan improved the aerobic stability only in non‐inoculated silos. Thus, chitosan has a positive effect on silage fermentation, reducing fermentative losses, and improving silage chemical composition and degradation. Conversely, the addition of microbial inoculant negatively affected silage DM recovery, chemical composition, and its association with chitosan decreased the aerobic stability when compared to the exclusive use of chitosan.

show abstract

“…Although those authors reported that CHI had a positive impact on lactate content, DM recovery, and in vitro degradation of WPSS, there was no associative effect. Casquete et al (2016) observed that chitosan utilization in food conservation inhibits aerobic and pathogenic bacteria growth. They also reported a synergistic effect with LAB inoculation, which potentially inhibits the growth of deteriorating microorganisms during the aerobic stage of ensiling and improves silage fermentation.…”

Section: Introductionmentioning

confidence: 99%

Chitosan and microbial inoculants in whole-plant soybean silage

Morais

Júnior²,

Garcia

et al. 2021

J. Agric. Sci.

View full text Add to dashboard Cite

Whole-plant soybean silage (WPSS) is a potential high-protein roughage source for ruminant diets. However, WPSS can be difficult to ensile and fermentation is a challenge. This study was conducted to evaluate the effect of chitosan and microbial inoculants on fermentation profile, fermentation losses, chemical composition, and in vitro degradation of WPSS. Forty experimental silos (PVC tubing with 28 cm i.d. and 25 cm height) were produced. Soybean plants from 10 plots were ensiled in a completely randomized block design to evaluate the following treatments: (1) control (CON): WPSS without additives; (2) chitosan (CHI): WPSS additive with 6 g/kg DM of chitosan; (3) LBB: WPSS treated with 5.0 × 107 colony-forming units (CFU) of Lactobacillus buchneri (NCIM 40788) per kg of fresh matter and (4) LPP: WPSS treated with 1.6 × 108 CFU of Lactobacillus plantarum and 1.6 × 108 CFU of Pediococcus acidilactici per kg of fresh matter. Silos were opened 120 days after ensiling. Microbial inoculants reduced silage pH, whereas LPP-treated silos showed the lowest concentration of NH3-N, ethanol, butyric, acetic, branched-chain, and propionic organic acids. LBB-treatment decreased lactic acid bacteria (LAB) count relative to other treatments, and LPP-treatment showed the lowest fermentation losses, improving dry matter (DM) recovery. Relative to other treatments, LPP increased silage DM, organic matter, and decreased acid detergent insoluble crude protein (CP), improving DM and neutral detergent fibre in vitro degradation. Treatments showed no effect on silage aerobic stability. Thus, LPP-treatment improves fermentation profile, reduces fermentation losses, and increases the nutritional value of WPSS.

show abstract

Evaluation of the Combined Effect of Chitosan and Lactic Acid Bacteria inAlheira(Fermented Meat Sausage) Paste

Cited by 8 publications

References 53 publications

The Inhibitory Concentration of Natural Food Preservatives May Be Biased by the Determination Methods

The Inhibitory Concentration of Natural Food Preservatives May Be Biased by the Determination Methods

Effect of chitosan on the preservation quality of sugarcane silage

Chitosan and microbial inoculants in whole-plant soybean silage

Contact Info

Product

Resources

About