Technological Interventions in Fermented Meat Production: The Commercial Perspective

Zdolec, Nevijo

doi:10.1007/978-3-319-74820-7_10

Cited by 3 publications

(4 citation statements)

References 43 publications

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“…For example, multiresistant enterococci strains were isolated from raw milk collected from the udders of healthy cows, which had never been treated with antibiotics but were kept with treated animals [197]. Currently, enterococci are considered beneficial microbes with probiotic properties, while, on the other hand, they are potentially virulent bacteria, producers of biogenic amines, or carriers of resistance genes [198]. Therefore, enterococci are bacteria with a dual role in dairy production, and their most frequently isolated species are E. faecalis and E. faecium [199].…”

Section: Indigenous Lactic Acid Bacteria (Lab) Of Raw Milk and Cheesementioning

confidence: 99%

Challenging Sustainable and Innovative Technologies in Cheese Production: A Review

et al. 2022

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It is well known that cheese yield and quality are affected by animal genetics, milk quality (chemical, physical, and microbiological), production technology, and the type of rennet and dairy cultures used in production. Major differences in the same type of cheese (i.e., hard cheese) are caused by the rennet and dairy cultures, which affect the ripening process. This review aims to explore current technological advancements in animal genetics, methods for the isolation and production of rennet and dairy cultures, along with possible applications of microencapsulation in rennet and dairy culture production, as well as the challenge posed to current dairy technologies by the preservation of biodiversity. Based on the reviewed scientific literature, it can be concluded that innovative approaches and the described techniques can significantly improve cheese production.

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Section: Indigenous Lactic Acid Bacteria (Lab) Of Raw Milk and Cheesementioning

confidence: 99%

Challenging Sustainable and Innovative Technologies in Cheese Production: A Review

et al. 2022

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“…As said before, industrial production involves no mould starter cultures but does employ lactic acid bacteria and Staphylococcus. Industrial ripening chambers are equipped with biological micro-filters and pressure barriers seated at the entrance point that prevent the outdoor air from flowing into the chamber [1,47,48].…”

Section: Dry-fermented Sausage Kulen Samplesmentioning

confidence: 99%

“…Fermented meat products are the most popular group of meat products produced using both traditional and industrial technologies. The production of traditional and industrial Croatian dry-fermented sausage Kulen differs in recipe, technology, and environmental conditions, the industrial production, thereby using starter cultures and additives in controlled and standardised settings [1]. Production environments affect the specificity and the density of mycobiota that overgrow the surface of dry-fermented meat products during ripening, and consequently also the quality and safety of these products [2,3].…”

Section: Introductionmentioning

confidence: 99%

Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen

Lešić

Zadravec

Zdolec

et al. 2021

Toxins

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The aim of this study was to identify and compare surface mycobiota of traditional and industrial Croatian dry-fermented sausage Kulen, especially toxicogenic species, and to detect contamination with mycotoxins recognized as the most important for meat products. Identification of mould species was performed by sequence analysis of beta- tubulin and calmodulin gene, while the determination of mycotoxins aflatoxin B1 (AFB1), ochratoxin A (OTA), and cyclopiazonic acid (CPA) was carried out using the LC-MS/MS (liquid chromatography-tandem mass spectrometry) method. The results showed a significantly higher number of mould isolates and greater species (including of those mycotoxigenic) diversity in traditional Kulen samples in comparison with the industrial ones. P. commune, as a potential CPA-producer, was the most represented in traditional Kulen (19.0%), followed by P. solitum (16.6%), which was the most represented in industrial Kulen samples (23.8%). The results also showed that 69% of the traditional sausage samples were contaminated with either CPA or OTA in concentrations of up to 13.35 µg/kg and 6.95 µg/kg, respectively, while in the industrial samples only OTA was detected (in a single sample in the concentration of 0.42 µg/kg). Mycotoxin AFB1 and its producers were not detected in any of the analysed samples (<LOD).

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“…Several potential chemical hazards have been recognized in traditional non-starter fermented sausage production, such as: polycyclic aromatic hydrocarbons (smoking process), biogenic introduction The production of traditionally fermented sausages and cured meats occurs worldwide and of course throughout Europe. In the Mediterranean region, sausages are traditionally mold-ripened without smoking, compared to North-European amines (bacterial contamination) or mycotoxins (mold contamination) (ZDOLEC, 2017(ZDOLEC, , 2018LORENZO et al, 2007LORENZO et al, , 2010. One of the main chemical hazards, coupled with microbiological succession during sausage fermentation, would be the development and accumulation of biogenic amines.…”

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confidence: 99%

Control of biogenic amines in dry sausages inoculated with dairy-originated bacteriocinogenic Enterococcus faecalis EF-101

et al. 2020

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In this study, the dairy-originated bacteriocinogenic Enterococcus faecalis EF-101 strain was implemented in traditionally smoked Croatian home-made dry fermented sausages. During ripening, microbiological and physicochemical changes were observed, and the biogenic amines were monitored. The Enterococcus faecalis EF-101 count remained constant during the sausage ripening (10 5 CFU/g). There was no positive correlation of enterococci counts with cadaverine, histamine, tyramine, biogenic amines index, or total biogenic amines content in the sausages with added E. faecalis. The histamine and tyramine content correlated moderately with the lactic acid bacteria count in the control sausages. The total biogenic amines content was significantly higher (P<0.05) in the experimental sausages, however only on day 14 of ripening. The bacteriocinogenic strain of E. faecalis EF-101 reduced the histamine and cadaverine content, probably by reducing the aminogenic lactic acid bacteria population.

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Technological Interventions in Fermented Meat Production: The Commercial Perspective

Cited by 3 publications

References 43 publications

Challenging Sustainable and Innovative Technologies in Cheese Production: A Review

Challenging Sustainable and Innovative Technologies in Cheese Production: A Review

Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen

Control of biogenic amines in dry sausages inoculated with dairy-originated bacteriocinogenic Enterococcus faecalis EF-101

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