Molds

Berni, Elettra

doi:10.1002/9781118522653.ch17

Cited by 11 publications

(13 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Surface moulding of fermented meat products is considered a desirable event in most European countries, which include Italy, Romania, Bulgaria, France, Hungary, Switzerland, Southern Germany, Spain, Austria, and Belgium [12]. In fact, the presence of mycelium at the surface of sausages has several main advantages:…”

Section: Fungi: Yeasts and Mouldsmentioning

confidence: 99%

“…Among the species mentioned in Table 3, P. nalgiovense and P. gladioli are currently considered safe and are commercially available to be used as starter cultures in meat products [12].…”

Section: Fungi: Yeasts and Mouldsmentioning

confidence: 99%

“…(iii) It reduces O 2 levels on the product surface, thus avoiding oxidative processes and improving meat colour [80]. (iv) It contributes to the flavour of the final product, by breaking up fats, proteins, and lactic acid, thus favouring pH increase [12].…”

Section: Fungi: Yeasts and Mouldsmentioning

confidence: 99%

“…(ii) It metabolizes peroxides, protecting fat from oxidation, thus preventing rancidity [12]. (iii) It reduces O 2 levels on the product surface, thus avoiding oxidative processes and improving meat colour [80].…”

Section: Fungi: Yeasts and Mouldsmentioning

confidence: 99%

See 3 more Smart Citations

The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

View full text Add to dashboard Cite

Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products' quality and safety improvement, the selection of particular strains constituting a starter culture should be carried out in the context of its application, since its functionality will depend on the type of sausage and process conditions. Also, strain selection should comply with particular requirements to warrant safety. The aim of the current review is to update the knowledge on the use of starter cultures in traditional meat products, with focus on dry-fermented products. In this manuscript, we will try to give answers to some relevant questions: Which starter cultures are used and why? Why are LAB used? What are their role and their specific mode of action? Which other groups of microorganisms (bacteria and fungi) are used as starter cultures and how do they act? A particular revision of omics approach regarding starter cultures is made since the use of these techniques allows rapid screening of promising wild strains with desirable functional characteristics, enabling the development of starter cultures better adapted to the meat matrix.

show abstract

Section: Fungi: Yeasts and Mouldsmentioning

confidence: 99%

“…Among the species mentioned in Table 3, P. nalgiovense and P. gladioli are currently considered safe and are commercially available to be used as starter cultures in meat products [12].…”

Section: Fungi: Yeasts and Mouldsmentioning

confidence: 99%

Section: Fungi: Yeasts and Mouldsmentioning

confidence: 99%

Section: Fungi: Yeasts and Mouldsmentioning

confidence: 99%

See 2 more Smart Citations

The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…The surface molds contribute to the taste and aroma of the sausages by lipolytic, proteolytic, and lactic acid oxidizing activities, enhance general quality parameters through oxygen consumption, which counteract rancidity development, and improve color. The mold surface layer also modifies the drying rate and thus prevents excessive drying of the sausages [76]. The specific conditions prevailing on the sausage surfaces, for example, temperatures from 10 to 20 ∘ C and relative humidity starting at 90-95% and decreasing during the ripening period, select for certain genera of molds, in particular Penicillium and occasionally Aspergillus.…”

Section: Starter Culturesmentioning

confidence: 99%

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

View full text Add to dashboard Cite

Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages (Escherichia coli, Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and Toxoplasma gondii) and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

show abstract

Staphylococcal ecosystem of kitoza, a traditional malagasy meat product

Ratsimba

Léroy²,

Chacornac³

et al. 2017

International Journal of Food Microbiology

View full text Add to dashboard Cite

Kitoza is a traditional meat product from Madagascar manufactured with strips of pork or beef. The process includes a first step of salting and mixing with spices followed by sun-drying or smoking step. As salting and drying select coagulase-negative staphylococci (CNS), our aim was to identify the CNS species in kitoza with the objective in the future of developing indigenous starters. Microbial analyses revealed that the only pathogenic bacterium enumerated was Staphylococcus aureus, which was found in 54% of the samples. The level of Enterobacteriaceae revealed a rather good hygienic quality of these products. CNS were confirmed in all the samples at high levels ranging from 5 to 7logcfu/g. Identification of CNS species in a large collection of 829 isolates revealed 9 identified species, 7 for beef and 8 for pork kitoza. There were significant difference in the distribution of CNS species according to the type of meat and the process. Staphylococcus saprophyticus was the dominant species for sun-dried or smoked beef and sun-dried pork kitoza (73-75%), while for smoked pork kitoza Staphylococcus equorum (26%), S. saprophyticus (23%), Staphylococcus succinus (23%) and Staphylococcus epidermidis (17%) co-dominated. Some CNS could be used as indigenous starters in particular to compete against S. aureus.

show abstract

Molds

Cited by 11 publications

References 25 publications

The Use of Starter Cultures in Traditional Meat Products

The Use of Starter Cultures in Traditional Meat Products

Health and Safety Considerations of Fermented Sausages

Staphylococcal ecosystem of kitoza, a traditional malagasy meat product

Contact Info

Product

Resources

About