The Use of the Mixed Bacteria Limosilactobacillus fermentum and Staphylococcus carnosus in the Meat Curing Process with a Reduced Amount of Sodium Nitrite

Szymański, Piotr; Łaszkiewicz, Beata; Kern-Jędrychowska, Aneta; Siekierko, Urszula; Kołożyn-Krajewska, Danuta

doi:10.3390/app11030904

Cited by 8 publications

(10 citation statements)

References 52 publications

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“…The most popular microbial hurdles in the studies included in this review were combined starter cultures applied to meat [ 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 , 53 ]. The use of a mixture of non-starter protective cultures to inhibit spoilage bacteria or/and foodborne pathogens was also assessed [ 54 , 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 ].…”

Section: Resultsmentioning

confidence: 99%

Synergistic Effect of Combination of Various Microbial Hurdles in the Biopreservation of Meat and Meat Products—Systematic Review

Karbowiak

Szymański

Zielińska

2023

Foods

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The control of spoilage microorganisms and foodborne pathogens in meat and meat products is a challenge for food producers, which potentially can be overcome through the combined use of biopreservatives, in the form of a mix of various microbial hurdles. The objective of this work is to systematically review the available knowledge to reveal whether various microbial hurdles applied in combination can pose an effective decontamination strategy for meat and meat products. PubMed, Web of Science, and Scopus were utilized to identify and evaluate studies through February 2023. Search results yielded 45 articles that met the inclusion criteria. The most common meat biopreservatives were combinations of various starter cultures (24 studies), and the use of mixtures of non-starter protective cultures (13 studies). In addition, studies evaluating antimicrobial combinations of bacteriocins with other bacteriocins, BLIS (bacteriocin-like inhibitory substance), non-starter protective cultures, reuterin, and S-layer protein were included in the review (7 studies). In one study, a biopreservative mixture comprised antifungal protein PgAFP and protective cultures. The literature search revealed a positive effect, in most of the included studies, of the combination of various bacterial antimicrobials in inhibiting the growth of pathogenic and spoilage bacteria in meat products. The main advantages of the synergistic effect achieved were: (1) the induction of a stronger antimicrobial effect, (2) the extension of the spectrum of antibacterial action, and (3) the prevention of the regrowth of undesirable microorganisms. Although further research is required in this area, the combination of various microbial hurdles can pose a green and valuable biopreservation approach for maintaining the safety and quality of meat products.

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Section: Resultsmentioning

confidence: 99%

Synergistic Effect of Combination of Various Microbial Hurdles in the Biopreservation of Meat and Meat Products—Systematic Review

Karbowiak

Szymański

Zielińska

2023

Foods

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“…The results showed that the concentration of the salts did not exert a significantly different effect on the growth of the LAB evaluated; however, a relationship was found between the concentration and the strain evaluated, although it should be noted that the lowest growth was 4.5 log (CFU/mL). Therefore, nitrite and nitrate salts did not exert microbiological control; their use is more likely related to the organoleptic qualities that they contribute to the products [10,18,37].…”

Section: Discussionmentioning

confidence: 99%

“…It has been found that the natural flora and starter cultures do not present a uniform distribution but are immobilized in the cavities of the sausage mixture, which act as growth nests, multiplying over time [60]; likewise, emulsion offers protection to the inoculums when they are located in the center and thus allows them to survive the thermal process. Bacteria are also known to temporarily inactivate under unfavorable conditions (latency) [37,52,60,63], which may have occurred in the third measurement performed on day 18 in treatments T3 and T1. Meanwhile, the differences over time (between the first three measurements and the last two) in the mesophilic organism and LAB counts were similar to those found in Laszkiewicz et al, 2021 [52], in which microbiological growth is associated with the deterioration of the packaging and the contamination of the product after cooking.…”

Section: Discussionmentioning

confidence: 99%

“…plantarum strain (SB17) at pH 5.5; Abhari et al, 2018 [62] point out that cooked products with pH values < 5.8 are expired or damaged, causing organoleptic changes that are not to the consumer's taste. However, in fermented products, such pH levels are the optimum conditions for avoiding contamination by pathogenic or spoilage organisms [4,37,58].…”

Section: Discussionmentioning

confidence: 99%

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Potential Use of Lactic Acid Bacteria with Pathogen Inhibitory Capacity as a Biopreservative Agent for Chorizo

2021

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The biopreservation of meat products is of great interest due to the demand for products with low or minimal chemical additives. Lactic acid bacteria (LAB) have been used as protective cultures for many centuries. The objective of this work was to characterize 10 native LAB isolated from meat masses with biopreservative potential for meat products. The isolates were subjected to viability tests with different concentrations of NaCl, nitrite, and nitrate salts, pHs, and temperature conditions. Antibiotic resistance and type of lactic acid isomer were tested. In addition, the isolates were tested against seven pathogens, and inhibitory substances were identified by diffusion in agar wells. Finally, two isolates, Lb. plantarum (SB17) and Lb. sakei (SB3) were tested as protective cultures of chorizo in a model. As a result, the viability at different concentrations of NaCl and nitrate and nitrate salts were obtained. pH and temperature exerted a negative effect on the growth of some of the isolates. Pathogens were inhibited mainly by the presence of organic acids; P. aurius was the most susceptible, and S. typhimurium and S. marcescens were the most resistant. The strains SB17 and SB3 had similar effects on chorizo, and time exerted a deleterious effect on microbiological quality and pH. The results indicated that the 10 isolates show promising characteristics for the preservation of cooked meat products, with the strain Lb. plantarum (SB17) being the most promising.

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“…Meat products without or with reduced added nitrite/nitrate are characterized by high consumer acceptance [ 8 , 9 , 10 , 11 ]. Thus, the food industry has tried to replace synthesized nitrite with the use of vegetable extracts [ 10 , 12 , 13 , 14 ] and/or natural antimicrobials or the direct addition of bioprotective lactic acid bacteria cultures [ 6 , 15 , 16 , 17 ] and the strict control of the manufacturing process [ 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage

et al. 2021

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The aim of this research was to evaluate the effect of acid whey on changes in the fatty acid profile, oxidative stability, physico-chemical parameters, and microbiological and sensory quality of traditional organic uncured fermented Polish bacon after production and during chilling storage. Three different treatments of fermented bacon were produced: C—control bacon with a nitrite curing mixture; T—bacon with a nitrate curing mixture; and AW—bacon with acid whey and NaCl. The acid whey used in the production of uncured fermented pork bacon positively changed the sensorial characteristics, directly after the ripening process, and had a positive effect in terms of a decrease in the pH of the product. All of the fermented bacon treatments in general were of good microbiological quality. A higher lactic acid bacteria (LAB) level was observed in the AW treatment after the fermentation process, and the bacteria number did not change during storage, whereas in the C and T treatments, the LAB level increased during storage (p < 0.05). The application of acid whey did not limit the formation of secondary oxidation products (TBARS) during bacon ripening (1.68 mg MDA kg−1), but had a reduced value during storage time (0.73 mg MDA kg−1). The highest polyunsaturated fatty acid (PUFA) levels, after ripening and after four weeks of refrigerated storage, were found in the C treatment. In the AW treatment, it was found that the PUFA level increased; likewise, the content of n-3 and n-6 fatty acids increased, while saturated fatty acids (SFAs) decreased during storage (p < 0.05). The opposite tendency was observed in the C treatment. After four weeks of storage, the PUFA/SFA ratio was the lowest in the nitrate treatment, and higher values of the PUFA/SFA ratio were obtained in the acid whey and nitrite treatment (p < 0.05).

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The Use of the Mixed Bacteria Limosilactobacillus fermentum and Staphylococcus carnosus in the Meat Curing Process with a Reduced Amount of Sodium Nitrite

Cited by 8 publications

References 52 publications

Synergistic Effect of Combination of Various Microbial Hurdles in the Biopreservation of Meat and Meat Products—Systematic Review

Synergistic Effect of Combination of Various Microbial Hurdles in the Biopreservation of Meat and Meat Products—Systematic Review

Potential Use of Lactic Acid Bacteria with Pathogen Inhibitory Capacity as a Biopreservative Agent for Chorizo

The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage

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