Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures

Johansson, G; Berdagué, J.J.; Larsson, Mats; Tran, Nathalie; Borch, Elisabeth

doi:10.1016/0309-1740(94)90110-4

Cited by 174 publications

(103 citation statements)

References 27 publications

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“…The number of staphylococci decreased steadily at the end of ripening and this for all samples of sausages. This inhibition of staphylococci is due to the decrease of pH caused by lactobacilli as reported by other authors (Johansson et al, 1994;Lizaso et al, 1999;Samelis et al, 1998).…”

Section: Microbial Resultssupporting

confidence: 77%

Effect of starter cultures on microbial and physicochemical parameters of a dry fermented poultry meat sausage

Adab¹,

Essid²,

Hassouna³

2014

Afr. J. Biotechnol.

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The aim of this work was to study the effect of Staphylococcus xylosus and Lactobacillus plantarum on microbial and physicochemical characteristics of a dry fermented poultry meat sausage. The microbial results show that lactic acid bacteria (LAB) and coagulase negative staphylococci (CNS) represent the two predominant microflora in all stages of ripening. The number of enterobacteria decreased significantly in sausages previously inoculated respectively with L. plantarum and with a mixed starter cultures, due to the acidifying and antibacterial activities of lactic acid bacteria. The moisture content of control and inoculated sausages decreased in all stages of ripening which allows a good preservation and consequently, improved their shelf life. Moreover, total free amino acids content increased during ripening of dry fermented sausages. Their concentrations were higher in sausages previously inoculated with starter cultures than in control ones. The main amino acids present in all stages of ripening were aspartic and glutamic acids, arginine, glycine, threonine, alanine, tyrosine, phenylalaline, leucine and isoleucine.

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Section: Microbial Resultssupporting

confidence: 77%

Effect of starter cultures on microbial and physicochemical parameters of a dry fermented poultry meat sausage

Adab¹,

Essid²,

Hassouna³

2014

Afr. J. Biotechnol.

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“…Traditional meat products, such as dry fermented sausages are interesting models for investigations, once they are exposed to pro-oxidant conditions. Peroxide values were around 2-4 mequivO 2 .kg -1 , acceptable levels for a good quality (Fernández and Rodríguez, 1991;Johansson et al, 1994;Ghiretti et al, 1997;Zanardi et al, 1998). The free fat acids found were C14:0; C16:0; C16:1 (9); C17:0; C18:0; C18:1 (9); C18:1 (11); C18:2 (9, 12), (Table 2).…”

Section: Resultsmentioning

confidence: 99%

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

Fiorentini

Sawitzki

Bertol

et al. 2010

Braz. arch. biol. technol.

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“…The physiological properties of bacteria isolated from meat fermentations, such as bacteriocins (Meisel et al 1989 ;Schillinger and Lücke 1989 ;Farber et al 1993 ;Vignolo et al 1993 ;Giraffa et al 1994 ;Rekhif et al 1995 ;Enan et al 1996), lipolysis (Garcia et al 1992 ;Ortiz de Apodaca et al 1993 ;Johansson et al 1994), proteolysis (Grazia et al 1990 ;Ortiz de Apodaca et al 1993 ;Johansson et al 1994), nitrite and nitrate reductases (Wolf and Hammes 1988 ;Buckenhüskes 1993 ;Mares et al 1994) have been studied in detail.…”

Section: It)mentioning

confidence: 99%

Physiological and molecular techniques for the study of bacterial community development in sausage fermentation

et al. 1998

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The development of the microbial community involved in the production process of Italian dry sausage was investigated using physiological analysis and molecular techniques for strain typing and taxonomical identification. A cycle of sausage production was followed collecting samples during the 2 months of ripening process. Microbiological analysis allowed the identification of the main bacterial groups responsible for the fermentation process as lactobacilli and coagulase‐negative staphylococci. The use of a polymerase chain reaction‐based technique of strain typing, RAPD fingerprinting, demonstrated that the environmental parameters interact to select a limited number of strains that dominate the fermentation process. The staphylococcal populations were characterized for their physiological properties and the two dominant strains were identified as Staphylococcus xylosus and Staph. sciuri. The use of 16S rDNA sequencing allowed the definition of the taxonomical position of the two dominant strains of lactic acid bacteria, as belonging to Lactobacillus sake and Lact. plantarum.

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Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures

Cited by 174 publications

References 27 publications

Effect of starter cultures on microbial and physicochemical parameters of a dry fermented poultry meat sausage

Effect of starter cultures on microbial and physicochemical parameters of a dry fermented poultry meat sausage

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

Physiological and molecular techniques for the study of bacterial community development in sausage fermentation

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