Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage

Chen, Xi; Li, Jiapeng; Zhou, Tong; Yang, Jinliang; Wen-hua, Chen; Xiong, Youling L.

doi:10.1016/j.meatsci.2016.06.007

Cited by 70 publications

(51 citation statements)

References 36 publications

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“…The LAB of organic dry‐fermented sausage after ripening was about 7–8 log CFU g −1 . Similar LAB counts to those in this study have been reported in other spontaneously fermented sausages produced with acid whey addition (Wójciak et al ., ; Wójciak et al ., ) as well as in sausages containing starter cultures (Chen et al ., ). The final counts of LAB in beef fermented sausage were consistent with the pH profile presented in Table .…”

Section: Resultsmentioning

confidence: 99%

“…Although lactic acid bacteria are excellent competitors in fermented foods, an undesirable group of micro‐organisms could still have grown. The initial number of Enterobacteriaceae was within the range usually reported for dry‐fermented sausages (Sanz et al ., ; Chen et al ., ). The lowest level of Enterobacteriaceae was observed in the cured sausage sample at 0 day of ripening.…”

Section: Resultsmentioning

confidence: 99%

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Addition of acid whey improves organic dry‐fermented sausage without nitrite production and its nutritional value

Karwowska

Kononiuk

2017

Int J of Food Sci Tech

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SummaryIn this study, the effect of acid whey on the physicochemical properties and nutritional value of nonnitrite organic fermented sausage made from beef and tallow was investigated. Fermented sausage was prepared in three formulations: C (cured), S (salted) and SAW (salted with liquid acid whey). Each sample was analysed during the ripening process: at 0, 7, 14 and 21 days of ripening in a temperature of 16°C. The obtained results indicated that the addition of acid whey improves physicochemical properties of organic dry-fermented sausage without nitrite and its nutritional value. The application of acid whey resulted in a significantly lower pH and a higher lactic acid bacteria content in organic fermented sausage without nitrite than in the sample with curing salt (respectively, by 0.12 units and 0.66 log CFU g À1 ).Acid whey successfully protected against haem iron loss in salted sausage during ripening. The salted sample with acid whey addition was characterised by a higher PUFA content (6.41%) at the end of ripening as compared to the cured sample (4.91%) and salted sample (5.58%). The addition of acid whey improves organic dry-fermented sausage without nitrite production and its nutritional value.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Addition of acid whey improves organic dry‐fermented sausage without nitrite production and its nutritional value

Karwowska

Kononiuk

2017

Int J of Food Sci Tech

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“…This desired affect is achieved by means of different biological activities such as faster acidification activity, domination of the indigenous microflora, reduction of fermentation time and reduction of undesired microbial strains/species and toxic compounds [72][73][74][75] (Table 6). Table 6.…”

Section: Commercial Starter Culturesmentioning

confidence: 99%

“…Nitrite content of all inoculated sausages declined rapidly during ripening compared to non-inoculated [74] Fermented sausage Selected starter cultures improve quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety [80] Evidences indicated that the selected Lactobacillus plantarum strain had a strong effect on inhibiting the production of biogenic amines [81] Starter cultures minimize the formation of biogenic amines during the process of Nham fermentation [82] Thai fermented shrimp (Kung-Som)…”

Section: Matrix Evidences Referencementioning

confidence: 99%

Spontaneous Food Fermentations and Potential Risks for Human Health

et al. 2017

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Abstract:Fermented foods and beverages are a heterogeneous class of products with a relevant worldwide significance for human economy, nutrition and health for millennia. A huge diversity of microorganisms is associated with the enormous variety in terms of raw materials, fermentative behavior and obtained products. In this wide microbiodiversity it is possible that the presence of microbial pathogens and toxic by-products of microbial origin, including mycotoxins, ethyl carbamate and biogenic amines, are aspects liable to reduce the safety of the consumed product. Together with other approaches (e.g., use of preservatives, respect of specific physico-chemical parameters), starter cultures technology has been conceived to successfully dominate indigenous microflora and to drive fermentation to foresee the desired attributes of the matrix, assuring quality and safety. Recent trends indicate a general return to spontaneous food fermentation. In this review, we point out the potential risks for human health associated with uncontrolled (uninoculated) food fermentation and we discuss biotechnological approaches susceptible to conciliate fermented food safety, with instances of an enhanced contribution of microbes associated to spontaneous fermentation.Keywords: fermented food; fermentation; beverage; safety; risks; spontaneous fermentation; starter cultures; spoilage microbes; pathogens; contaminant Fermented Foods and Beverages: Scientific Dimension, Social Relevance, and Economic SignificanceA large basket of food and beverages is obtained from a microbial-based transformation of food raw materials. Different classes of microorganisms can be involved, mainly yeasts and bacteria, with a certain role of molds. The obtained fermented foods and beverages have ben staple foods for millennia, with a considerable importance in the human diet for reasons of generally enhanced shelf-life, palatability, safety and nutritional quality [1]. In fact, the desired fermentation process consists of protechnological microbial development in the given matrix, with direct and indirect effects of primary and secondary microbial metabolism. Protechnological microorganisms, in order to obtain energy and to sustain their anabolic processes, reduce the content of carbohydrates and other macromolecules available in the raw matrix, accumulating catabolic products (e.g., lactic acid, ethanol). These biological dynamics, together with the possible release of antimicrobial compounds [2], reduce the risks of undesired microbial developments (thus increasing product shelf-life and safety level). On the other hand, both primary and secondary metabolites strongly influence palatability

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“…So that the problem may be solved, selected microbiological cultures, called starters, are employed. In fact, they are extensively cited in specialized literature (Tabanelli et al, 2012, Essid & Hassouna, 2013Simion et al, 2014;Coloretti et al, 2014;Lorenzo et al, 2014;Chen et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

<b>Fermented sausage production using <i>E. faecium</i> as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability

et al. 2017

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ABSTRACT. Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process. Starter culture and ripening process may affect the quality and acceptability of the final product. Current research evaluates the use of Enterococcus faecium as starter culture in fermented sausage production and its physicochemical and microbiological profile during maturation process, coupled to sausage sensory acceptance after ripening. Enterococcus faecium showed 10.9 log CFU g -1 and remained viable after the ripening period with 8.32 log CFU g -1. Fermented sausage was monitored during the ripening period by physicochemical (pH control, water activity and weight loss) and microbiological (analysis of coagulasepositive Staphylococcus, coliforms and Salmonella spp.) analyses. All tests complied with standards established by Brazilian legislation and did not interfere in final product quality. Results showed that E. faecium was resistant to curing salt and sodium chloride, maintaining its viability during ripening and conferring beneficial effects on fermented sausage technological characteristics. E. faecium also proved to be in vitro resistant to simulate passage through the human digestive tract. Fermented sausage containing E. faecium had better sensory acceptance than commercial sausage evaluated.Keywords: bacterial fermentation, ripening, acceptance, salami.Produção de embutido cárneo fermentado por E. faecium como cultura starter: caracterização físico-química e microbiológica, aceitação sensorial e viabilidade celular RESUMO. Os embutidos cárneos fermentados são uma mistura de carne magra e gordura, sais de cura, sacarose e especiarias, embutidos em envoltório natural ou artificial e submetidos à fermentação e secagem. A cultura starter e o processo de maturação podem afetar as características físico-químicas e sensoriais do produto. Neste sentido, o presente estudo teve como objetivos a utilização de Enterococcus faecium como cultura starter para a produção de embutido cárneo fermentado; avaliar as características físico-químicas e microbiológicas durante a maturação e, ainda, avaliar a aceitação sensorial do produto após a maturação. Enterococcus faecium demonstrou concentração inicial de 10,9 log UFC g -1 e permaneceu viável até o final da maturação, com 8,32 log UFC g -1. Durante a maturação foram monitoradas as características físico-químicas (pH, atividade de água e perda de peso) e os contaminantes microbiológicos (Staphylococcus coagulase-positiva, coliformes e Salmonella sp.) e todos estiveram em acordo com os padrões estabelecidos e não interferiram na qualidade do produto final. Enterococcus faecium apresentou resistência aos sais de cura e cloreto de sódio e manteve-se viável durante a maturação do embutido. A cepa apresentou resistência in vitro à simulação de passagem pelo trato digestório humano e, ainda, apresentou maior aceitação sensorial quando comparado a uma amostra comercial.P...

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Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage

Cited by 70 publications

References 36 publications

Addition of acid whey improves organic dry‐fermented sausage without nitrite production and its nutritional value

Addition of acid whey improves organic dry‐fermented sausage without nitrite production and its nutritional value

Spontaneous Food Fermentations and Potential Risks for Human Health

<b>Fermented sausage production using <i>E. faecium</i> as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability

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