Effective use of nisin to control lactic acid bacterial spoilage in sliced cooked ham

2019 ◽  
Vol 43 (10) ◽  
Author(s):  
Daniela Comparsi Laranja ◽  
Patrícia da Silva Malheiros ◽  
Eduardo Cesar Tondo
Keyword(s):  
Lactic Acid ◽  
Cooked Ham ◽  
Effective Use ◽  
Bacterial Spoilage

scholarly journals Draft Genome Sequences of 12 Leuconostoc carnosum Strains Isolated from Cooked Ham Packaged in a Modified Atmosphere and from Fresh Sausages

2020 ◽  
Vol 9 (2) ◽  
Author(s):  
Francesco Candeliere ◽  
Stefano Raimondi ◽  
Gloria Spampinato ◽  
Moon Yue Feng Tay ◽  
Alberto Amaretti ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacterium ◽  
Draft Genome ◽  
Modified Atmosphere ◽  
Genome Sequences ◽  
Content Type ◽  
Cooked Ham ◽  
Leuconostoc Carnosum ◽  
Bacteriocin Genes

Leuconostoc carnosum is a lactic acid bacterium that preferentially colonizes meat. In this work, we present the draft genome sequences of 12 Leuconostoc carnosum strains isolated from modified-atmosphere-packaged cooked ham and fresh sausages. Three strains harbor bacteriocin genes.

Competitive Inhibition of Listeria monocytogenes in Ready-to-Eat Meat Products by Lactic Acid Bacteria†

2002 ◽  
Vol 65 (2) ◽  
pp. 316-325 ◽  
Author(s):  
A. AMÉZQUITA ◽  
M. M. BRASHEARS
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Competitive Inhibition ◽  
Meat Products ◽  
16S Rdna Sequence Analysis ◽  
Bacteriocin Producer ◽  
Cooked Ham ◽  
Significant Difference

Forty-nine strains of lactic acid bacteria (LAB), isolated from commercially available ready-to-eat (RTE) meat products, were screened for their ability to inhibit the growth of Listeria monocytogenes at refrigeration (5°C) temperatures on agar spot tests. The three most inhibitory strains were identified as Pediococcus acidilactici, Lactobacillus casei, and Lactobacillus paracasei by 16S rDNA sequence analysis. Their antilisterial activity was quantified in associative cultures in deMan Rogosa Sharpe (MRS) broth at 5°C for 28 days, resulting in a pathogen reduction of 3.5 log10 cycles compared to its initial level. A combined culture of these strains was added to frankfurters and cooked ham coinoculated with L. monocytogenes, vacuum packaged, and stored at 5°C for 28 days. Bacteriostatic activity was observed in cooked ham, whereas bactericidal activity was observed in frankfurters. Numbers of L. monocytogenes were 4.2 to 4.7 log10 and 2.6 log10 cycles lower than controls in frankfurters and cooked ham, respectively, after the 28-day refrigerated storage. In all cases, numbers of LAB increased by only 1 log10 cycle. The strain identified as P. acidilactici was possibly a bacteriocin producer, whereas the antilisterial activity of the other two strains was due to the production of organic acids. There was no significant difference (P > 0.05) in the antilisterial activity detected in frankfurters whether the LAB strains were used individually or as combined cultures. Further studies over a 56-day period indicated no impact on the quality of the product. This method represents a potential antilisterial intervention in RTE meats, because it inhibited the growth of the pathogen at refrigeration temperatures without causing sensory changes.

scholarly journals Practical application of immunofluorescence for the detection of bacterial contaminants during vinification

OENO One ◽  
1997 ◽  
Vol 31 (1) ◽  
pp. 11
Author(s):  
Marielle Bouix ◽  
Claire Busson ◽  
Monique Charpentier ◽  
Jean-Yves Leveau ◽  
Bruno Duteurtre
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Cultures ◽  
Practical Application ◽  
Bacterial Contaminants ◽  
Bacterial Spoilage

<p style="text-align: justify;">This study presents a rapid and specific microscopie technique for detecting and identifying populations of lactic acid bacteria in musts, wines, and inoculum starter cultures. Through the use of fluorescent antibodies, this procedure can be performed in less than two hours, and it is effective with <em>Leuconostoc</em>, <em>Pediococcus</em> and <em>Lactobacillus</em> concentrations as small as 10<sup>2</sup> cells/ml. Implementation of this technique will assist winemakers in controlling malolactic fermentations and in preventing lactic acid bacterial spoilage.</p>

scholarly journals LARGE MICROBIOTA SURVEY REVEALS HOW THE MICROBIAL ECOLOGY OF COOKED HAM IS SHAPED BY DIFFERENT PROCESSING STEPS

2019 ◽  
Author(s):  
Marine Zagdoun ◽  
Gwendoline Coeuret ◽  
Méry N’Dione ◽  
Marie-Christine Champomier-Vergès ◽  
Stéphane Chaillou
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Amplicon Sequencing ◽  
Acetic Acid Production ◽  
Serratia Proteamaculans ◽  
Production Type ◽  
Cooked Ham ◽  
Metabolites Production

ABSTRACTThe production of cooked ham involves numerous steps shaping the microbial communities of the final product, with consequences on spoilage metabolites production. To identify the main factors driving the ecology of ham and its spoilage, we designed a study encompassing five variables related to ham production: type of storage during meat transportation, churning speed, drain-off time, slicing line and O2 packaging permeability. We obtained about 200 samples from the same facility and we characterized i) their microbiota based on gyrB amplicon sequencing ii) their production of spoilage-related metabolites based on E-Nose analysis and enzymatic assays. The slicing was the most critical step, shaping two general types of microbiota according to the slicing line: one dominated by Carnobacterium divergens and another one dominated by Leuconostoc carnosum and Serratia proteamaculans. Regarding metabolites production, L. carnosum was associated to D-lactic acid, ethanol and acetic acid production, whereas Serratia proteamaculans was associated to acetic acid production. This last species prevailed with highly O2-permeable packaging. Within a given slicing line, we observed campaign-based variations, with Lactobacillus sakei, Leuconostoc mesenteroides and Carnobacterium maltaromaticum prevalent in summer. L. sakei was associated with L-lactic acid production and C. maltaromaticum with formic and acetic acid productions.

scholarly journals Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”

2015 ◽  
Vol 46 (1) ◽  
pp. 173-181 ◽  
Author(s):  
Daneysa Lahis Kalschne ◽  
Rute Womer ◽  
Ademir Mattana ◽  
Cleonice Mendes Pereira Sarmento ◽  
Luciane Maria Colla ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cooked Ham

Bacterial growth in refrigerated, vacuum-packed luncheon meats

1970 ◽  
Vol 16 (5) ◽  
pp. 287-297 ◽  
Author(s):  
A. G. Kempton ◽  
S. R. Bobier
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Small Proportion ◽  
Growth Curves ◽  
Selective Medium ◽  
Refrigerated Storage ◽  
Cooked Ham ◽  
End Products

The shelf life of vacuum-packed luncheon meats during refrigerated storage was not related to "total" counts since the only organisms that multiplied in this environment were lactic acid bacteria, which formed only a small proportion of the initial population.Bacterial growth curves obtained from several Canadian products were remarkably similar, but the spoilage patterns differed. For example, wiener spoilage was a function of bacterial growth while bologna spoiled from the accumulation of bacterial end products. After 15 weeks at 5 °C, the meats contained 0.6 to 0.8% lactic acid and the pH of comminuted meats dropped below 5.0. Cooked ham contained much less carbohydrate than comminuted meats, and the pH remained above 6.0. Under these conditions, ham is susceptible to putrefaction although this was not observed during this study.It was found that cooking can eliminate all lactic acid bacteria present in the raw meats but the products become recontaminated during slicing and packaging. The cleaning and sanitizing procedure used by the Company that cooperated in this study was efficient, but it was recommended that the packaging room be cleaned more often, and that a selective medium for lactic acid bacteria be used in sanitation surveys.

scholarly journals Determination of the shelf life of sliced cooked ham based on the growth of lactic acid bacteria in different steps of the chain

2010 ◽  
Vol 108 (2) ◽  
pp. 510-520 ◽  
Author(s):  
J. Kreyenschmidt ◽  
A. Hübner ◽  
E. Beierle ◽  
L. Chonsch ◽  
A. Scherer ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Cooked Ham

scholarly journals Developments in effective use of volatile organic compound analysis to assess flavour formation during cheese ripening

2021 ◽  
pp. 1-7
Author(s):  
Mustafa Yavuz ◽  
Ceyda Kasavi ◽  
Ebru Toksoy Öner
Keyword(s):  
Lactic Acid ◽  
Organic Compound ◽  
Lactic Acid Bacteria ◽  
Volatile Organic Compound ◽  
Cheese Making ◽  
Cheese Ripening ◽  
Cheese Flavour ◽  
Volatile Organic ◽  
Effective Use ◽  
Flavour Formation

Abstract In the burgeoning demand for optimization of cheese production, ascertaining cheese flavour formation during the cheese making process has been the focal point of determining cheese quality. In this research reflection, we have highlighted how valuable volatile organic compound (VOC) analysis has been in assessing contingent cheese flavour compounds arising from non-starter lactic acid bacteria (NSLAB) along with starter lactic acid bacteria (SLAB), and whether VOC analysis associated with other high-throughput data might help provide a better understanding the cheese flavour formation during cheese process. It is widely known that there is a keen interest to merge all omics data to find specific biomarkers and/or to assess aroma formation of cheese. Towards that end, results of VOC analysis have provided valuable insights into the cheese flavour profile. In this review, we are pinpointing the effective use of flavour compound analysis to perceive flavour-forming ability of microbial strains that are convenient for dairy production, intertwining microbiome and metabolome to unveil potential biomarkers that occur during cheese ripening. In doing so, we summarised the functionality and integration of aromatic compound analysis in cheese making and gave reflections on reconsidering what the role of flavour-based analysis might have in the future.

Application of exopolysaccharide-forming lactic acid bacteria in cooked ham model systems

2019 ◽  
Vol 119 ◽  
pp. 761-768 ◽  
Author(s):  
Jonas Hilbig ◽  
Myriam Loeffler ◽  
Kurt Herrmann ◽  
Jochen Weiss
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Model Systems ◽  
Cooked Ham

Effective Use of Nisin to Control Lactic Acid Bacterial Spoilage in Vacuum-Packed Bologna-type Sausage

1999 ◽  
Vol 62 (9) ◽  
pp. 1004-1010 ◽  
Author(s):  
E. ALISON DAVIES ◽  
CATHERINE F. MILNE ◽  
HELEN E. BEVIS ◽  
RICHARD W. POTTER ◽  
JO M. HARRIS ◽  
...  
Keyword(s):  
Growth Rate ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Antibacterial Effects ◽  
Predominant Species ◽  
Lactobacillus Sake ◽  
Heat Treated ◽  
Effective Use ◽  
Nisin Activity

Lactic acid bacteria (LAB) commonly cause spoilage in minimal heat-treated vacuum-packed cured delicatessen meats. Predominant species are Lactobacillus sake and L. curvatus. LAB strains isolated from spoiled products of this type (liver sausage, ham and bologna sausage) were found to be sensitive to low nisin concentrations (maximum of 1.25 μg g−1). Addition of 25 μg g−1 nisin (as Nisaplin) inhibited the growth of LAB spoilage organisms inoculated into vacuum-packed pasteurized bologna-type sausages stored at 8°C. Control sausages became spoiled (&gt;108 LAB CFU g−1) by day 7, whereas sausages containing nisin remained unspoiled for &gt;50 days. The effect of three types of phosphates (used as emulsifiers) on nisin activity in the sausages was compared. LAB growth rate was fastest in samples containing orthophosphate, and slowest in sausages containing diphosphate. The shelf life was also greatly extended in the latter. Fat content also affected nisin activity. Nisin activity (as indicated by LAB inhibition) was greatest in samples containing 15% &gt; 25% &gt; 37% (wt/wt) fat. In a sausage formulation containing 37% fat and incorporating diphosphate as emulsifier, levels of nisin as low as 2.5 μg g−1 showed antibacterial effects. A nisin level of 6.25 μg g−1 totally inhibited LAB growth for over 4 weeks and 25 μg g−1 for 5 weeks. Spoilage control was achieved in the same sausage formulation but with 25% (wt/wt) fat; 12.5 μg g−1 nisin prevented LAB growth for 5 weeks.

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