Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage

Fonseca, Sónia; Cachaldora, Aida; Gómez, María Dolores; Franco, Inmaculada; Carballo, Javier

doi:10.1016/j.fm.2012.08.015

Cited by 58 publications

(34 citation statements)

References 54 publications

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“…This pH decrease could have been produced during the first stages of the manufacturing process, as a result of microbial fermentation of the carbohydrates added to the dry-cured loin in its formulation. The pH increase during storage could be attributed to ammonia production as a consequence of proteolytic phenomena, an increase of buffer substances, and a decrease of electrolytes, and to the growth of microorganisms (especially molds and yeasts) capable of consuming lactic acid [22]. The pH values of the present product are in the range obtained in other dry-cured meat products [23,24].…”

Section: Resultsmentioning

confidence: 61%

Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs

Gómez

Cachaldora

Fonseca

et al. 2018

Journal of Food Quality

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The effect of the inclusion of chestnuts in the finishing diet of Celta pig breed on the characteristics of dry-cured loin, a traditional Spanish dry-cured meat product, after the manufacturing process and the vacuum-packed storage was studied. In general, no significant differences between the diets (chestnut, mixed, and concentrate diet) were obtained for physicochemical (moisture, intramuscular fat, and titratable acidity) and lipolytic parameters. Lower pH and higher values for oxidation parameters (peroxide and TBA values) were obtained in loins from pigs fed with chestnuts. However, no differences were found for fatty acids from the different lipid fractions when diets were compared, with the exception of some minor fatty acids. Free fatty acids represented over 2.7% of the fat in the final product. The distinction between diets was procured when a discriminant canonical analysis was performed for fatty acid contents. After vacuum-packed storage, only a slight evolution of the studied parameters was obtained.

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Section: Resultsmentioning

confidence: 61%

Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs

Gómez

Cachaldora

Fonseca

et al. 2018

Journal of Food Quality

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“…The historical discovery and exploration of these bacteria are closely associated with food fermentations, where they remain important today with industrial application value (Stiles and Holzapfel, 1997). In addition to the indigenous food-related habitats of these bacteria (Zhang et al, 2008b;Fonseca et al, 2013;Nguyen et al, 2013), they are abundant in the gastrointestinal tracts of both humans and animals (Ahrné et al, 1998;Du Toit et al, 2001). Isolates from the same host species, including Lactobacillus plantarum and Lactobacillus casei, are often detected in a broad range of ecological niches, reflecting their versatility (Kleerebezem et al, 2003;Zhang et al, 2010).…”

Section: Short Communicationmentioning

confidence: 99%

Short communication: Single molecule, real-time sequencing technology revealed species- and strain-specific methylation patterns of 2 Lactobacillus strains

Zhang

Sun

Menghe

et al. 2015

Journal of Dairy Science

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Pacific Biosciences' (Menlo Park, CA) single molecule, real-time sequencing technology was reported to have some advantages in generating finished genomes and characterizing the epigenome of bacteria. In the present study, this technology was used to sequence 2 Lactobacillus strains, Lactobacillus casei Zhang and Lactobacillus plantarum P-8. Previously, the former bacterium was sequenced by an Applied Biosystems 3730 DNA analyzer (Grand Island, NY), whereas the latter one was analyzed with Roche 454 (Indianapolis, IN) and Illumina sequencing technologies (San Diego, CA). The results showed that single molecule, real-time sequencing resulted in high-quality, finished genomes for both strains. Interestingly, epigenome analysis indicates the presence of 1 active N(6)-methyladenine methyltransferase in L. casei Zhang, but none in L. plantarum P-8. Our study revealed for the first time a completely different methylation pattern in 2 Lactobacillus strains.

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“…qPCR is based on the quantification of microbial DNA, which is faster, more sensitive and species selective than traditional methods [43]. The amount of total DNA of bacteria and actinobacteria quantified by qPCR was determined (Figs.…”

Section: Population Quantitation By Rt-pcrmentioning

confidence: 99%

Cu and Cr enhanced the effect of various carbon nanotubes on microbial communities in an aquatic environment

Wang

Yao

Liu

et al. 2015

Journal of Hazardous Materials

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Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage

Cited by 58 publications

References 54 publications

Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs

Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs

Short communication: Single molecule, real-time sequencing technology revealed species- and strain-specific methylation patterns of 2 Lactobacillus strains

Cu and Cr enhanced the effect of various carbon nanotubes on microbial communities in an aquatic environment

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