Functional meat starter cultures for improved sausage fermentation

Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times

“…The Control and Rosemary treatments had final pH close to that expected for Italian type salami produced in Brazil, from 5.2 to 5.4, while in the Rosemary + Celery treatment, the pH was lower than expected (TERRA, 2006). important because starter cultures can provide microbiological, physicochemical, and sensory characteristics desired in meat products (RANTSIOU et al 2005;LEROY;VERLUYTEN;VUYST, 2006;FIORENTINI, 2008;SAWITZKI et al, 2008).…”

Use ofMicrococcaceaecombined with a low proportion ofLactic Acid Bacteriaas a starter culture for salami stuffed in natural casing

“…Fermentation is particularly important for the quality of dry-cured sausages, such as a semi-ripened salami, where the microflora present strongly contributes in the resulting ripening properties (Ammor & Mayo, 2007;Leroy, Verluyten, & De Vuyst, 2006). Many fermented salamis have been traditionally ripened by the autochthonous bacteria, moulds and yeasts existing in meat factories, adapted to proliferate well in dry-cured sausage.…”

“…LAB cultures include several homofermentative species of meat origin, such as Lactobacillus sakei, which is well adapted to growing at low temperatures, and other species of vegetal origin, such as Lactobacillus plantarum and Pediococus pentosaceus, with their great acidifying capacity (Ammor & Mayo, 2007;Hugas & Monfort, 1997;Leroy et al, 2006). In a salami fermentation, LAB predominate over microflora to reach counts of up to 9 log CFU g -1 (Aro et al, 2010;Bedia, Méndez, & Bañón, 2011;Casaburi et al, 2007;Casaburi et al, 2008;Casquete et al, 2011;Cenci-Goga, Ranucci, Miraglia, & Cioffi, 2008;Fernández et al, 2008;Lizaso, Chasco, & Beriain, 1999;Tabanelli et al, 2012).…”

“…On the other hand, CNC cultures, such as Staphylococcus xylosus, Staphylococcus carnosus and Kokuria varians, among others, have nitrate-reductase, protease and lipase activities, which contribute to the redness and flavour of dry-cured meat (Gøtterup et al, 2008;Hugas & Monfort, 1997;Leroy et al, 2006). CNC cultures should normally exceed counts of 5-6 log CFU g -1 at the beginning of the ripening stage for the efficient fermentation of a salami (Aro et al, 2010;Casaburi et al, 2008;Casquete et al, 2011;Cenci-Goga et al, 2008;Lizaso et al, 1999;Tabanelli et al, 2012).…”

Produção de bacteriocina por Bifidobacterium lactis a partir de soro de leite

“…Many studies have also focused on the selection and development of protective bacteriocinogenic cultures for food applications (Leroy, Verluyten, & De Vuyst, 2006;Ross et al, 2002) such as inhibition of spoilage and pathogenic bacteria during the shelf life period of non-fermented foods. A protective culture may grow and produce bacteriocin during refrigerated storage of the food, which must have a neutral impact on its physicochemical and organoleptic properties, and/or during temperature abuse conditions, under which it may even act as the predominant spoiler, ensuring that pathogenic bacteria do not grow and that the spoiled food is not consumed (Holzapfel, Geisen, & Schillinger, 1995).…”