Use of<i>Micrococcaceae</i>combined with a low proportion of<i>Lactic Acid Bacteria</i>as a starter culture for salami stuffed in natural casing

Bañón, Sancho; Serrano, Rafael; Bedia, Mario

doi:10.1080/19476337.2013.809798

Cited by 7 publications

(2 citation statements)

References 21 publications

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“…In general, we may conclude that inoculation with starters did not depreciate the sensory characteristics of the sausages as had been reported previously by others [ 44 ] and even seemed to have some positive effect, namely in terms of aroma intensity, which had also been reported by other authors [ 73 , 74 ].…”

Section: Discussionsupporting

confidence: 88%

Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages

Dias

Laranjo

Potes

et al. 2021

IJERPH

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Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of the most popular in South Portugal. The aim of the present work was to evaluate the effect of combined starters on the safety and quality of PA preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, color, texture, and sensory attributes were assessed. Three starter cultures were used, namely Staphylococcus equorum S2M7 and Lactobacillus sakei CV3C2, both separate and combined with the 2RB4 yeast strain at a concentration of 106 cfu/g. Dextrose 0.25% was added to the meat batter. Starters had a significant effect on the reduction of aW values (0.845 to 0.823). The treatment with L. sakei as well as the co-inoculation of L. sakei with S. equorum effectively reduced the L. monocytogenes counts to undetectable levels. Sausages co-inoculated with S. equorum S2M7/L. sakei CV3C2 showed a significant reduction in the content of vasoactive amines, namely tryptamine (26.21 to 15.70) and β-phenylethylamine (4.80 to 3.69). Regarding texture, control PA showed higher hardness values, and the starters promoted the cohesiveness of the batter while reducing chewiness. The studied starters did not compromise the sensory characteristics of PA.

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Section: Discussionsupporting

confidence: 88%

Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages

Dias

Laranjo

Potes

et al. 2021

IJERPH

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“…sakei CECT7056 seems to have a positive effect in the setting of the red colour. On the other hand, Bañón et al [54] obtained similar mean L* and C* values for control and inoculated salami, while the mean H • was lower in control sausages. Differences in H • values have been reported before depending on the type of starters [55,56].…”

Section: Discussionmentioning

confidence: 86%

Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages

et al. 2022

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Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high concentration of starter cultures with an extended fermentation step on the safety and quality of PA. Physicochemical parameters, microbiological parameters, biogenic amines, colour, texture profile, and sensory attributes were assessed. Five starters were selected based on our previous works. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056, and a yeast strain (2RB4) were co-inoculated in meat batters at a concentration of 108 cfu/g for bacteria and 106 cfu/g for yeast strain, and 0.25% dextrose was added. Inoculated starters significantly reduced pH, Listeria monocytogenes counts, and total content in biogenic amines. The studied starter cultures did not compromise the sensory characteristics of PA, and thus, their use can be considered to protect these sausages and contribute to their safety.

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Comparing natural and selected starter cultures in meat and cheese fermentations

Bassi

Puglisi

Cocconcelli

2015

Current Opinion in Food Science

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Use ofMicrococcaceaecombined with a low proportion ofLactic Acid Bacteriaas a starter culture for salami stuffed in natural casing

Cited by 7 publications

References 21 publications

Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages

Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages

Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages

Comparing natural and selected starter cultures in meat and cheese fermentations

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