LACTIC MEAT FERMENTATION WON NOP V ISESSA NGUA N, VETH ACH A I PLENGV I DH YA , N I PA CHOK ESAJ JAWAT EE A N D J U NA I DA H A BU BA KAR

2014 ◽  
pp. 338-383
Keyword(s):  
Meat Fermentation

Effect of temperature and pH on the community dynamics of coagulase-negative staphylococci during spontaneous meat fermentation in a model system

2018 ◽  
Vol 76 ◽  
pp. 180-188 ◽  
Author(s):  
Despoina Angeliki Stavropoulou ◽  
Panagiota Filippou ◽  
Stefaan De Smet ◽  
Luc De Vuyst ◽  
Frédéric Leroy
Keyword(s):  
Community Dynamics ◽  
Model System ◽  
Effect Of Temperature ◽  
Coagulase Negative Staphylococci ◽  
Meat Fermentation

Selection of Mixed Cultures for Meat Fermentation

1989 ◽  
Vol 54 (4) ◽  
pp. 839-842 ◽  
Author(s):  
J.-F. HOULE ◽  
M. LAFRANCE ◽  
J.-P. JULIEN ◽  
E. BROCHU ◽  
C.P. CHAMPAGNE
Keyword(s):  
Mixed Cultures ◽  
Meat Fermentation ◽  
Selection Of

Starter Cultures for Meat Fermentation

2010 ◽  
pp. 199-218 ◽  
Author(s):  
Pier Sandro Cocconcelli ◽  
Cecilia Fontana
Keyword(s):  
Starter Cultures ◽  
Meat Fermentation

scholarly journals Residual Antibiotics Disrupt Meat Fermentation and Increase Risk of Infection

mBio ◽  
2012 ◽  
Vol 3 (5) ◽  
Author(s):  
Jette Kjeldgaard ◽  
Marianne T. Cohn ◽  
Pat G. Casey ◽  
Colin Hill ◽  
Hanne Ingmer
Keyword(s):  
Bacterial Infections ◽  
Pathogenic Bacteria ◽  
Starter Cultures ◽  
Farm Animals ◽  
Veterinary Antibiotics ◽  
Growth Promoters ◽  
Content Type ◽  
Fermented Sausages ◽  
Serovar Typhimurium ◽  
Meat Fermentation

ABSTRACTFermented sausages, although presumed safe for consumption, sometimes cause serious bacterial infections in humans that may be deadly. Not much is known about why and when this is the case. We tested the hypothesis that residual veterinary antibiotics in meat can disrupt the fermentation process, giving pathogenic bacteria a chance to survive and multiply. We found that six commercially available starter cultures were susceptible to commonly used antibiotics, namely, oxytetracycline, penicillin, and erythromycin. In meat, statutorily tolerable levels of oxytetracycline and erythromycin inhibited fermentation performance of three and five of the six starter cultures, respectively. In model sausages, the disruption of meat fermentation enhanced survival of the pathogensEscherichia coliO157:H7 andSalmonella entericaserovar Typhimurium compared to successful fermentations. Our work reveals an overlooked risk associated with the presence of veterinary drugs in meat.IMPORTANCEAntibiotics have for a long time been used as growth promoters in farm animals, and while they are banned as such in Europe, their clinical use in farm animals still accounts for the majority of consumption. Here, we examined how acceptable levels of antibiotics in meat influence fermentation. Our results show that commonly used bacterial starter cultures are sensitive to residual antibiotics at or near statutorily tolerable levels, and as a result, processed sausages may indeed contain high levels of pathogens. Our findings provide a possible explanation for outbreaks and disease cases associated with consumption of fermented sausages and offer yet another argument for limiting the use of antimicrobials in farm animals.

Meat fermentation at the crossroads of innovation and tradition: A historical outlook

2013 ◽  
Vol 31 (2) ◽  
pp. 130-137 ◽  
Author(s):  
Frédéric Leroy ◽  
Anneke Geyzen ◽  
Maarten Janssens ◽  
Luc De Vuyst ◽  
Peter Scholliers
Keyword(s):  
Meat Fermentation

Meat Fermentation Technology

2001 ◽  
Author(s):  
Fidel Toldra ◽  
Monica Flores ◽  
Yolanda Sanz
Keyword(s):  
Meat Fermentation ◽  
Fermentation Technology

scholarly journals Purification and Characterization of a Prolyl Aminopeptidase from Debaryomyces hansenii

2003 ◽  
Vol 69 (1) ◽  
pp. 227-232 ◽  
Author(s):  
Tomás Bolumar ◽  
Yolanda Sanz ◽  
M.-Concepción Aristoy ◽  
Fidel Toldrá
Keyword(s):  
Enzyme Activity ◽  
Gel Filtration ◽  
Debaryomyces Hansenii ◽  
Cysteine Proteases ◽  
Anion Exchange Chromatography ◽  
Cell Extract ◽  
Exchange Chromatography ◽  
Prolyl Aminopeptidase ◽  
Ph Range ◽  
Meat Fermentation

ABSTRACT A prolyl aminopeptidase (PAP) (EC 3.4.11.5) was isolated from the cell extract of Debaryomyces hansenii CECT12487. The enzyme was purified by selective fractionation with protamine and ammonium sulfate, followed by two chromatography steps, which included gel filtration and anion-exchange chromatography. The PAP was purified 248-fold, with a recovery yield of 1.4%. The enzyme was active in a broad pH range (from 5 to 9.5), with pH and temperature optima at 7.5 and 45°C. The molecular mass was estimated to be around 370 kDa. The presence of inhibitors of serine and aspartic proteases, bestatin, puromycin, reducing agents, chelating agents, and different cations did not have any effect on the enzyme activity. Only iodoacetate, p-chloromercuribenzoic acid, and Hg2+, which are inhibitors of cysteine proteases, markedly reduced the enzyme activity. The Km for proline-7-amido-4-methylcoumarin was 40 μM. The enzyme exclusively hydrolyzed N-terminal-proline-containing substrates. This is the first report on the identification and purification of this type of aminopeptidase in yeast, which may contribute to the scarce knowledge about D. hansenii proteases and their possible roles in meat fermentation.

scholarly journals Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented Sausages

2017 ◽  
Vol 84 (3) ◽  
Author(s):  
Ilario Ferrocino ◽  
Alberto Bellio ◽  
Manuela Giordano ◽  
Guerrino Macori ◽  
Angelo Romano ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Production Efficiency ◽  
Starter Culture ◽  
Gene Content ◽  
Spontaneous Fermentation ◽  
Fermented Sausage ◽  
Shotgun Metagenomics ◽  
Content Type ◽  
Organoleptic Characteristics ◽  
Meat Fermentation

ABSTRACT Changes in the microbial gene content and abundance can be analyzed to detect shifts in the microbiota composition due to the use of a starter culture in the food fermentation process, with the consequent shift of key metabolic pathways directly connected with product acceptance. Meat fermentation is a complex process involving microbes that metabolize the main components in meat. The breakdown of carbohydrates, proteins, and lipids can lead to the formation of volatile organic compounds (VOCs) that can drastically affect the organoleptic characteristics of the final products. The present meta-analysis, performed with the shotgun DNA metagenomic approach, focuses on studying the microbiota and its gene content in an Italian fermented sausage produced by using a commercial starter culture (a mix of Lactobacillus sakei and Staphylococcus xylosus ), with the aim to discover the connections between the microbiota, microbiome, and the release of volatile metabolites during ripening. The inoculated fermentation with the starter culture limited the development of Enterobacteriaceae and reduced the microbial diversity compared to that from spontaneous fermentation. KEGG database genes associated with the reduction of acetaldehyde to ethanol (EC 1.1.1.1), acetyl phosphate to acetate (EC 2.7.2.1), and 2,3-butanediol to acetoin (EC 1.1.1.4) were most abundant in inoculated samples (I) compared to those in spontaneous fermentation samples (S). The volatilome profiles were highly consistent with the abundance of the genes; elevated acetic acid (1,173.85 μg/kg), ethyl acetate (251.58 μg/kg), and acetoin (1,100.19 μg/kg) were observed in the presence of the starters at the end of fermentation. Significant differences were found in the liking of samples based on flavor and odor, suggesting a higher preference by consumers for the spontaneous fermentation samples. Inoculated samples exhibited the lowest scores for the liking data, which were clearly associated with the highest concentration of acetic acid. IMPORTANCE We present an advance in the understanding of meat fermentation by coupling DNA sequencing metagenomics and metabolomics approaches to describe the microbial function during this process. Very few studies using this global approach have been dedicated to food, and none have examined sausage fermentation, underlying the originality of the study. The starter culture drastically affected the organoleptic properties of the products. This finding underlines the importance of starter culture selection that takes into consideration the functional characteristics of the microorganism to optimize production efficiency and product quality.

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