Influence of starter cultures on the free fatty acids during ripening in Tea sausages

Influence of a native strain of Staphylococcus xylosus on the microbiological, physicochemical and sensorial characteristics on milano salami type

“…A reduced content of SFF is desirable in the foods, as they influence the level of blood cholesterol. Similar results were reported for Milano salami (Zanardi et al, 2002;Campos et al, 2006) and for other types of fermented sausages similar to Milano type in ripening time (Domínguez-Fernández e Zumalacárregui, 1991;Hierro et al, 1997;Galgano et al, 2003;Zuber et al, 2007). Regarding the colour parameters obtained for the Milano salami, significant differences (P < 0.05) were observed between the batches A and B. Batch A showed significantly higher L*, a* e b* values in relation to control (Batch B), probably due to enzymatic action of the added strain of S. xylosus U5 (Table 2).…”

“…Although S. xylosus U5 strain had presented lipolytic activity (Fiorentini et al, 2009), low activity was observed under the conditions found in Milano salami type. Galgano et al, (2003) and Zuber et al, (2007) did not observe any significant change on fatty acids content when evaluating the influence of several strains of S. xylosus in sausage. Relative percentages of free fatty acids (FFA) after 40 days of ripening are presented in Figure 3.…”

Identification and Quantitation of Hydroxy Fatty Acids in Fermented Sausage Samples

“…This agrees with a previous observation that during fermentation, free FAs are mainly released by endogenous lipases. 2,40 Lipase activities of lactobacilli and staphylococci are very low in the pH range typical for fermented sausages. 10,41 However, microbial lipolytic enzymes do become relevant in meat products when fungal lipases are involved in surface ripening.…”

Effect of Inulin Addition on Physicochemical, Microbiological, Textural, and Sensorial Characteristics of Fermented Butifarra with Lactobacillus sakei

“…The microbial strain consisting of Lactobacillus sakei ATCC ® 15521™ was inoculated in de Man Rogosa and Sharpe (MRS) broth and cultured anaerobically at 37 • C/24 h. The cultures were then centrifuged at 6000× g for 10 min. Microbial cells were suspended in 0.9% saline and a 0.5 McFarland scale tube was used as a turbidity standard corresponding to 1 × 10 8 CFU/mL L. Sakei [29,30].…”

“…The other ingredients, such as spices, inulin (IN), and curing agents, were added to the meat paste obtained according to the formulations shown in Table 1, taking into account the percentages calculated according to the Colombian Technical Standards (NTC 1325(NTC , 2008 [23]. Afterward, the bacterial strains were added, having been prepared according to the methodology proposed by Zuber and Horvat [29] whereby all cultures had to have reached a concentration of 1 × 10 8 CFU/mL. The emulsion obtained was stuffed into natural collagen-based casings of 40 mm (Alico ® S.A., Medellín, Colombia).…”