Phenotypic and genotypic identification of lactic acid bacteria isolated from a small-scale facility producing traditional dry sausages

2005 ◽  
Vol 22 (5) ◽  
pp. 373-382 ◽  
Author(s):  
Salim Ammor ◽  
Cinta Rachman ◽  
Stéphane Chaillou ◽  
Hervé Prévost ◽  
Xavier Dousset ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Small Scale ◽  
Genotypic Identification ◽  
Dry Sausages

scholarly journals Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)

2015 ◽  
Vol 2015 ◽  
pp. 1-9 ◽  
Author(s):  
Noelia Z. Palavecino Prpich ◽  
Marcela P. Castro ◽  
María E. Cayré ◽  
Oscar A. Garro ◽  
Graciela M. Vignolo
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Attributes ◽  
Starter Cultures ◽  
Sensory Profile ◽  
Small Scale ◽  
Additional Tool ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Dry Sausages

Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. In order to evaluate their performancein situand considering technological features of the isolated strains, two mixed selected autochthonous starter cultures (SAS) were designed: (i) SAS-1 (Lactobacillus sakei487 +Staphylococcus vitulinusC2) and (ii) SAS-2 (L. sakei442 +S. xylosusC8). Cultures were introduced into dry sausage manufacturing process at a local small-scale facility. Microbiological and physicochemical parameters were monitored throughout fermentation and ripening periods, while sensory attributes of the final products were evaluated by a trained panel. Lactic acid bacteria revealed their ability to colonize and adapt properly to the meat matrix, inhibiting the growth of spontaneous microflora and enhancing safety and hygienic profile of the products. Both SAS showed a beneficial effect on lipid oxidation and texture of the final products.Staphylococcus vitulinusC2, from SAS-1, promoted a better redness of the final product. Sensory profile revealed that SAS addition preserved typical sensory attributes. Introduction of these cultures could provide an additional tool to standardize manufacturing processes aiming to enhance safety and quality while keeping typical sensory attributes of regional dry fermented sausages.

Use of lactic acid bacteria (LAB) biofilms for the control of Listeria monocytogenes in a small-scale model

Food Control ◽  
2009 ◽  
Vol 20 (9) ◽  
pp. 861-865 ◽  
Author(s):  
Elisa Guerrieri ◽  
Simona de Niederhäusern ◽  
Patrizia Messi ◽  
Carla Sabia ◽  
Ramona Iseppi ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Scale Model ◽  
Small Scale ◽  
Small Scale Model

scholarly journals Influence of Geographical Origin and Flour Type on Diversity of Lactic Acid Bacteria in Traditional Belgian Sourdoughs

2007 ◽  
Vol 73 (19) ◽  
pp. 6262-6269 ◽  
Author(s):  
Ilse Scheirlinck ◽  
Roel Van der Meulen ◽  
Ann Van Schoor ◽  
Marc Vancanneyt ◽  
Luc De Vuyst ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Geographical Origin ◽  
Taxonomic Composition ◽  
Fermented Foods ◽  
Microbial Composition ◽  
Gene Sequence Analysis ◽  
Identification Approach ◽  
Genotypic Identification ◽  
Element Sequence

ABSTRACT A culture-based approach was used to investigate the diversity of lactic acid bacteria (LAB) in Belgian traditional sourdoughs and to assess the influence of flour type, bakery environment, geographical origin, and technological characteristics on the taxonomic composition of these LAB communities. For this purpose, a total of 714 LAB from 21 sourdoughs sampled at 11 artisan bakeries throughout Belgium were subjected to a polyphasic identification approach. The microbial composition of the traditional sourdoughs was characterized by bacteriological culture in combination with genotypic identification methods, including repetitive element sequence-based PCR fingerprinting and phenylalanyl-tRNA synthase (pheS) gene sequence analysis. LAB from Belgian sourdoughs belonged to the genera Lactobacillus, Pediococcus, Leuconostoc, Weissella, and Enterococcus, with the heterofermentative species Lactobacillus paralimentarius, Lactobacillus sanfranciscensis, Lactobacillus plantarum, and Lactobacillus pontis as the most frequently isolated taxa. Statistical analysis of the identification data indicated that the microbial composition of the sourdoughs is mainly affected by the bakery environment rather than the flour type (wheat, rye, spelt, or a mixture of these) used. In conclusion, the polyphasic approach, based on rapid genotypic screening and high-resolution, sequence-dependent identification, proved to be a powerful tool for studying the LAB diversity in traditional fermented foods such as sourdough.

Lactic acid bacteria in hot smoked dry sausage (non-fermented salami): Thermal resistance of Weissella viridescens strains isolated from hot smoked dry sausages

LWT ◽  
2015 ◽  
Vol 61 (2) ◽  
pp. 492-495 ◽  
Author(s):  
Josef Kameník ◽  
Marta Dušková ◽  
Ondrej Šedo ◽  
Alena Saláková ◽  
Zdeněk Pavlík ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Thermal Resistance ◽  
Dry Sausages ◽  
Dry Sausage

Prevalence and Diversity of Tetracycline Resistant Lactic Acid Bacteria and their tet Genes Along the Process Line of Fermented Dry Sausages

2003 ◽  
Vol 26 (2) ◽  
pp. 277-283 ◽  
Author(s):  
Dirk Gevers ◽  
Liesbeth Masco ◽  
Leen Baert ◽  
Geert Huys ◽  
Johan Debevere ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Process Line ◽  
Tet Genes ◽  
Dry Sausages

Lactic acid bacteria active during the fermentation of wheat silage in small scale silos

1981 ◽  
Vol 13 (4) ◽  
pp. 248-250 ◽  
Author(s):  
N. J. Moon ◽  
L. C. Moon ◽  
L. O. Ely ◽  
J. A. Parker
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Small Scale

scholarly journals Screening and molecular characterization of cholesterol-lowering lactic acid bacteria isolated from African oil palm wine (Elaeis guineensis) and corn beer.

2020 ◽  
Author(s):  
Betrand Tatsinkou Fossi ◽  
Dickson Ebwelle Ekabe ◽  
Laure Toukam ◽  
Henri Olivier Tatsilong ◽  
Anandine Gagneux-Brunon ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Serum Cholesterol ◽  
Oil Palm ◽  
Elaeis Guineensis ◽  
Gram Positive ◽  
Cholesterol Lowering ◽  
Palm Wine ◽  
Genotypic Identification ◽  
African Oil Palm

Abstract Background: High serum cholesterol is a risk factor for cardiovascular disease (CVD), leading to many fatalities. Probiotic supplementation improves health benefits by lowering serum cholesterol. African oil palm (Elaeis guineensis) wine and corn beer have been described as potential sources of probiotic bacteria, but their cholesterol lowering activity has not been extensively investigated. Therefore in this study, we isolated and characterized lactic acid bacteria with probiotic and cholesterol lowering properties from these sources.Methods: A total of fifty lactic acid bacteria (LAB) were isolated from palm wine and corn beer using de Man Rogosa and Sharpe (MRS) agar by pour plate method. Catalase negative and Gram positive colonies were considered as presumptive LAB. For probiotic properties and selection, acid and bile salt tolerance were evaluated based on viable colony count on MRS agar and cholesterol assimilation from culture media was performed by spectrophotometry. The data analysis was performed by One Way Analysis of Variance and p value< 0.05 was considered significant. The isolates with excellent cholesterol assimilation properties were selected and identified with species of morphology and biochemical analysis using API 50 CHL kit and genotypic identification by sequencing of 16 S rRNA gene.Results: Fifty isolates had morphological features similar to LAB. They were catalase negative and Gram positive colonies. Among the fifty isolates, five were considered as acid and bile tolerant (viable count exceeded 6logCFU/ml), with two isolates having excellent cholesterol assimilation property (>80%). The result obtained using API 50 CHL kit did not agree with the genotypic identification which was used to confirm the identity of the isolates as most closely related to Lactobacillus brevis ATCC (Accession No.NR116238) and Enterococcus faeccium NBRC (Accession No. NR113904).Conclusions: The two strains isolated from traditionally fermented drinks in Buea can be considered as potential probiotics. They can therefore be used to formulate food supplement needed to lower cholesterol in hypercholesterolemia patients.

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