Microbial and physicochemical succession in fermented sausages produced with bacteriocinogenic culture of Lactobacillus sakei and semi-purified bacteriocin mesenterocin Y

Zdolec, Nevijo; Hadžiosmanović, Mirza; Kozačinski, Lidija; Cvrtila, Željka; Filipović, Ivana; Škrivanko, Mario; Leskovar, Kristina

doi:10.1016/j.meatsci.2008.01.012

Cited by 53 publications

(49 citation statements)

References 17 publications

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“…These results corroborate with those described by Herranz et al (2004), Cenci-Goga et al (2008) and Zdolec et al (2008).…”

Section: Changes In the Microbiota During Sausage Productionsupporting

confidence: 93%

Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage

Santa¹,

Macedo²,

Santa³

et al. 2014

Food Sci. Technol (Campinas)

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The most promising microorganisms for use as starter cultures are those isolated from the native microbiota of traditional fermented products. The aim of this study was to evaluate the use of lactic acid bacteria selected from the native microbiota of sausages produced by spontaneous fermentation as starter cultures for the production of sausage. Strains of Lactobacillus plantarum 503 and 341 have the potential for use as starter cultures in the manufacture of Italian sausage type. The population of lactic acid bacteria in sausages was >8 log CFU.g −1 during fermentation, which caused the pH to decrease to <4.5. This decrease in pH and the water activity of < 0.90 of sausages ensures the safety and preservation of this product. Sausages produced with these lactic cultures fulfill the requirements for microbiological quality and composition of Italian sausage type. Our results suggest the possibility of using these starter cultures for the production of sausages with peculiar characteristics that contribute to the identity of the product.Keywords: lactic acid bacteria; Lactobacillus; embedded fermented meat; sausage.Practical Application: New autochthonous starter cultures contributes to the production of high quality sausage.

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“…These results corroborate with those described by Herranz et al (2004), Cenci-Goga et al (2008) and Zdolec et al (2008).…”

Section: Changes In the Microbiota During Sausage Productionsupporting

confidence: 93%

Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage

Santa¹,

Macedo²,

Santa³

et al. 2014

Food Sci. Technol (Campinas)

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“…During storage, the Gram-negative bacterial count presented a similar pattern to that observed in Enterobacteriaceae numbers. In this study, Enterobacteriaceae and Gram-negative bacteria were present in all batches at the beginning phase, which is a regular finding due to their well-know sensitivity to acidic environments (Adams and Nicolaides 1997;Zdolec et al 2008). Our results showed that Enterobacteriaceae and Gram-negative bacteria had behaviours similar to those observed in other studies (Casaburi et al 2007;Cenci-Goga et al 2008;Zdolec et al 2008) and confirmed the observation of Giraffa (2002) that established Enterobacteriaceae can survive and grow during fermentation of meat and dairy products, especially in foods without the use of competitive starter cultures.…”

Section: Enterobacteriaceae and Gram Negative Bacteriasupporting

confidence: 59%

“…In this study, Enterobacteriaceae and Gram-negative bacteria were present in all batches at the beginning phase, which is a regular finding due to their well-know sensitivity to acidic environments (Adams and Nicolaides 1997;Zdolec et al 2008). Our results showed that Enterobacteriaceae and Gram-negative bacteria had behaviours similar to those observed in other studies (Casaburi et al 2007;Cenci-Goga et al 2008;Zdolec et al 2008) and confirmed the observation of Giraffa (2002) that established Enterobacteriaceae can survive and grow during fermentation of meat and dairy products, especially in foods without the use of competitive starter cultures. In our experiment the great reduction of Enterobacteriaceae, below the detection limit at the end of ripening, was a good indicator of microbiological safety and quality of sausages and of their preservation conditions (Pidcock et al 2002) and confirmed the study of Lucke (1986) that established that Enterobacteriaceae are rarely found in long-ripening-period meat products due to their high sensitivity to acidity and desiccation (Gonzalez and Diez 2002).…”

Section: Enterobacteriaceae and Gram Negative Bacteriasupporting

confidence: 59%

Influence of autochthonous starter cultures on microbial dynamics and chemical-physical features of traditional fermented sausages of Basilicata region

Bonomo

Ricciardi

Salzano

2010

World J Microbiol Biotechnol

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In this study, a combination of a Lactobacillus sakei strain and a Staphylococcus equorum strain was used as autochthonous starter for an experimental production of Basilicata fermented sausages. The influence of starter addition on the safety and quality parameters and microbiological and chemical-physical properties of the products was investigated. Microbial counts of safety indicators were lower in the samples with the addition of starter culture, and, at the end of ripening, Enterobacteriaceae and Gram negative bacteria were detected only in samples made without the starter addition. The addition of starter led to a final product with better microbiological and chemical-physical features, and a positive effect on flavor and aroma compounds formation by a good proteolytic and lipolytic activities. The use of autochthonous starter cultures allows to obtain products with the organoleptic characteristics expected and steady in time and to standardize the production process, improving the safety and quality, but preserving the essential character of the product.

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“…It has been found that the faster the production of lactic acid, the faster the pH decreased (Tolonen et al 2002;Wiander and Ryhanen 2005), thus the faster the completion of In order to control the fermentation, LAB starter cultures have been used in the fermentations of sauerkraut, olives, cucumber, sausages, and other fermented products (Fleming et al 2001;Hu et al 2007;Rai et al 2006;Zdolec et al 2008). Volume 7, 2013 Microbiol Indones 5 were 3.2 and 3.3 (neither liked nor disliked).…”

Section: Resultsmentioning

confidence: 99%

The Effect of a Mixed-Starter Culture of Lactic Acid Bacteria on the Characteristics of Pickled Orange-Fleshed Sweet Potato L.) (Ipomoea batatas

2013

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Microbial and physicochemical succession in fermented sausages produced with bacteriocinogenic culture of Lactobacillus sakei and semi-purified bacteriocin mesenterocin Y

Cited by 53 publications

References 17 publications

Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage

Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage

Influence of autochthonous starter cultures on microbial dynamics and chemical-physical features of traditional fermented sausages of Basilicata region

The Effect of a Mixed-Starter Culture of Lactic Acid Bacteria on the Characteristics of Pickled Orange-Fleshed Sweet Potato L.) (Ipomoea batatas

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