Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages (original) (raw)
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Fermentation
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...
Food Microbiology, 2010
Differences in the production of bacterial metabolites with potential impact on fermented sausage flavour were found in meat simulation medium when comparing different strains of Staphylococcus xylosus and Staphylococcus carnosus as starter cultures. Overall, higher levels of 3-methyl-1-butanol and acetoin were found for S. xylosus, with some intraspecies variability. In addition, sausage fermentation parameters affected staphylococcal growth and metabolism. Strong acidification, as in Northern-European types of fermented dry sausage, inhibited S. xylosus 3PA6 but not S. carnosus 833. During a milder, Southern-European type of acidification, both strains displayed survival over time. During in situ sausage trials, variations in the degree of acidification and the choice of starter microorganisms were of importance, whereas modifications in fat and salt contents had no effects. Staphylococcus sciuri aSg2, Staphylococcus succinus 4PB1, and S. xylosus 3PA6 were unable to survive the fermentation of a Northern-European type of fermented dry sausage, characterized by low or no 3-methyl-1-butanol and acetoin production. Inoculation with S. sciuri aSg2, S. succinus 4PB1, or S. xylosus 3PA6 led to 3-methyl-1-butanol and acetoin production in Southern-European type of fermented dry sausages, which was not observed with S. carnosus 833.
In this study, a selected starter culture of Lactobacillus plantarum and Staphylococcus xylosus was used for the manufacture of a traditional Tunisian dry fermented sausage. Changes of microbiological, biochemical, sensorial and textural characteristics during the ripening of sausages were investigated. Counts of lactic acid bacteria and staphylococci were significantly higher in inoculated sausages than in control ones. Moreover, the acidifying activity of the selective L. plantarum strains improved the hygienic quality of fermented sausages by reducing counts of Enterobacteriaceae. Both a significant decrease in pH and a significant increase in nitrite contents were observed in inoculated sausages compared to control ones. The loss of moisture during the ripening of sausages was not affected by the use of starters. Pro-teolysis and lipolysis were observed both in control and in inoculated sausages; however, these activities during ripening could be due to the activity of starter culture enzymes or the activity of meat endoge-nous enzymes. The Factorial Discriminative Analyze (FDA) of sensorial parameters (aroma, color, taste and firmness) discriminate clearly inoculated sausages from non-inoculated ones. In fact, inoculated sausages showed a more intensive red color, related to the production of nitrosomyoglobin pigment, and an acid flavor. Finally, textural parameters of sausages were not affected by the use of the selective starters.
Inoculation of Lactobacillus sakei on Quality Traits of Dry Fermented Sausages
Preventive Nutrition and Food Science, 2021
In this study, fermented sausage prepared by inoculating different strains of Lactobacillus sakei was assessed for their physiochemical, microbiological, and textural characteristics during fermentation and ripening. Five treatments were prepared: Control (commercial starter culture, C), L. sakei Korean Collection for Type Cultures (KCTC)-3802 (S1), L. sakei KCTC-3598 (S2), L. sakei KCTC-5053 (S3), and L. sakei KCTC-3603 (S4). The different strains of L. sakei did not show substantial differences (P>0.05) in pH values for dry fermented sausages at the end of the ripening period. Water activity (aw) values for all treatments were below 0.85 (P<0.05). Total viable count at the end of the study decreased in all L. sakei starter culture inoculated fermented sausages as S3> S2> S1> S4. High values of lactic acid bacteria (LAB) count and hardness were observed in the S2 batch as compared to other L. sakei inoculated treatments at the end of ripening (21st day). S3 inoculated with L. sakei strain exhibited significantly (P<0.05) higher value of a* (redness). A significant difference (P<0.05) in thiobarbituric acid reactive substances was exhibited in the following order: S4> S2> S1> S3> C. This study suggests that inoculation of S3 (L. sakei KCTC-5053) strain can improve the red color and reduce lipid oxidation while S2 enhances better microbiological quality as LAB. Incorporation of S3 and S2 strains accordingly can be helpful to enhance the quality of dry fermented sausages.
Meat Science, 2007
In this study, two strains of Staphylococcus xylosus isolated from traditional fermented sausages of Vallo di Diano (Southern Italy) were used in combination with an acidifying strain of Lactobacillus curvatus as starter culture for the production of fermented sausages. Two starter formulation were developed combining the proteolytic but not lipolytic (prt + , lip À ) S. xylosus CVS11 with the L. curvatus AVL3 (starter S1) and the S. xylosus FVS21 (prt À , lip + ) with the same strain of L. curvatus (starter S2). Proteolysis and lipolysis were observed during ripening by the increase in total free amino acids (FAA) and free fatty acids (FFA), respectively. Such activities were observed in both started and non started sausages (control). Moreover, the proteolytic and lipolytic activities were detected in products started by both formulations irrespective of the presence of such activities in the strains used. Therefore, it was not possible to conclude whether the effect of proteolysis and lipolysis during ripening of the started fermented sausages was due to the activity of the starter cultures or to the action of meat endogenous enzymes.
In this study, a starter culture was tentatively made by testing autochthonous Lactobacillus and Staphylococcus strains, isolated from traditional ‘Salsiccia Sarda’ sausage. Three sausage-making trials were carried out using an association of Staphylococcus xylosus ? Lactobacillus curvatus (A), Staphylococcus xylosus ? Lactobacillus plantarum (B), and Lactobacillus plantarum alone (C). Microbiological profiles, free amino acids, biogenic amines, and free fatty acids were evaluated after 21 days of ripening. Sausages A and B showed the highest number of lactic acid bacteria that produced a rapid acidification of substrates and reduced the number of spoilage microorganisms. Sausages made with L. plantarum alone or together with S. xylosus had the highest content of free amino acids, whereas the one produced with S. xylosus ? L. curvatus showed the lowest content of total biogenic amines and best acceptance score. No significant differences among samples were found as to the free fatty acids concentration.
Journal of Food Science, 2018
The aim of this study was to evaluate the decarboxylase activity of coagulase-negative staphylococci (CNS) and lactic acid bacteria (LAB) involved in meat products fermentation, in order to characterize and select the strains most suitable to be used as safe starter cultures. Isolates were obtained from traditional Portuguese dry fermented meat sausages, identified by PCR and characterized according to their technological properties. Lactobacilli and enterococci were assessed for their bacteriocinogenic potential. Biogenic amines (BA) were screened by culture method and analyzed by RP-HPLC/UV. The screening method, compared with chromatographic analysis, was not reliable for CNS and LAB strains selection. Tyramine decarboxylase activity was present in CNS strains, with a slight production of amines. No other hazardous BA were produced. Among lactobacilli, moderate production of tyramine was related only to Lactobacillus curvatus, with some strains producing putrescine or 2-phenylethylamine. Enterococci were high and moderate producers of tyramine and 2-phenylethylamine, respectively. Staphylococcus xylosus, Staphylococcus equorum, and Staphylococcus carnosus, independent of their genetic and technological profiles and BA production, were adequate for use in meat products, according to the data. Lactobacillus plantarum and Lactobacillus sakei strains could also be selected for starters.
Microorganisms
Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the effect of autochthonous starter cultures on the safety and quality of a smoked fermented sausage, Painho da Beira Baixa (PBB), preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, colour, texture profile and sensory attributes were assessed. Different starters were selected based on our previous work. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056 and a yeast strain (2RB4) were co-inoculated in meat batters at defined concentrations. Starters had a significant effect on the reduction of pH. Enterobacteria and Listeria monocytogenes were not detected in inoculated end-product sausages. Moreover, sausages inoculated with S. equorum S2M7/L. sakei C...
Meat Science, 2008
The influence of the bacteriocinogenic culture Lactobacillus sakei (10 5 /g) and semi-purified bacteriocin mesenterocin Y (2560 AU/kg) on the safety and quality of traditional Croatian fermented sausages was investigated. The addition of Lb. sakei and/or mesenterocin Y reduced microbial counts (P < 0.05) in the final products. After 28 days of ripening, coagulase-negative cocci decreased 1.5-2.0 log, yeasts 1.2-1.4 log and enterococci 1.7-2.7 log. In the case of the addition of Lb. sakei, the lactic acid bacteria count was significantly (P < 0.05) higher at day 7 of ripening, and was accompanied by a lower pH and a higher amount of lactic acid (P < 0.05). In the final product the amount of acetic acid was significantly lower. More intensive proteolysis and an increase in ammonia content were found at the beginning of fermentation, and in the second phase of ripening in the control samples, respectively. The free fatty acid concentration was significantly lower during the entire ripening process compared to the control (P < 0.05). Semi-purified mesenterocin Y did not affect the sensory properties of the sausages, whilst the addition of Lb. sakei enhanced them.