scholarly journals Lactobacillus curvatus from fermented sausages as new probiotic functional foods

2021 ◽  
Author(s):  
Tanja Žugić PETROVIĆ ◽  
Predrag ILIĆ ◽  
Mirjana GRUJOVIĆ ◽  
Katarina MLADENOVIĆ ◽  
Sunčica KOCIĆ-TANACKOV ◽  
...  
Keyword(s):  
Functional Foods ◽  
Lactobacillus Curvatus ◽  
Fermented Sausages

Impact of Lactobacillus curvatus 54M16 on microbiota composition and growth of Listeria monocytogenes in fermented sausages

2018 ◽  
Vol 72 ◽  
pp. 1-15 ◽  
Author(s):  
Marina Giello ◽  
Antonietta La Storia ◽  
Francesca De Filippis ◽  
Danilo Ercolini ◽  
Francesco Villani
Keyword(s):  
Listeria Monocytogenes ◽  
Microbiota Composition ◽  
Lactobacillus Curvatus ◽  
Fermented Sausages

scholarly journals Effects of Different Spices Used in Production of Fermented Sausages on Growth of and Curvacin A Production by Lactobacillus curvatus LTH 1174

2004 ◽  
Vol 70 (8) ◽  
pp. 4807-4813 ◽  
Author(s):  
Jurgen Verluyten ◽  
Frédéric Leroy ◽  
Luc de Vuyst
Keyword(s):  
Lactic Acid Production ◽  
Biomass Concentration ◽  
Bacteriocin Production ◽  
Starter Cultures ◽  
Lag Phase ◽  
Lactobacillus Curvatus ◽  
Ph Profile ◽  
Fermented Sausage ◽  
Fermented Sausages

ABSTRACT Lactobacillus curvatus LTH 1174, a fermented sausage isolate, produces the listericidal bacteriocin curvacin A. The effect of different spices relevant for the production of fermented sausages was investigated in vitro through laboratory fermentations with a meat simulation medium and an imposed pH profile relevant for Belgian-type fermented sausages. The influence on the growth characteristics and especially on the kinetics of curvacin A production with L. curvatus LTH 1174 was evaluated. Pepper, nutmeg, rosemary, mace, and garlic all decreased the maximum specific growth rate, while paprika was the only spice that increased it. The effect on the lag phase was minor except for nutmeg and especially for garlic, which increased it, yet garlic was stimulatory for biomass production. The maximum attainable biomass concentration (X max) was severely decreased by the addition of 0.40% (wt/vol) nutmeg, while 0.35% (wt/vol) garlic or 0.80% (wt/vol) white pepper increased X max. Nutmeg decreased both growth and bacteriocin production considerably. Garlic was the only spice enhancing specific bacteriocin production, resulting in higher bacteriocin activity in the cell-free culture supernatant. Finally, lactic acid production was stimulated by the addition of pepper, and this was not due to the manganese present because an amount of manganese that was not growth limiting was added to the growth medium. Addition of spices to the sausage mixture is clearly a factor that will influence the effectiveness of bacteriocinogenic starter cultures in fermented-sausage manufacturing.

scholarly journals Screening of selected starter cultures for the presence of DNA sequences coding for tyrosine decarboxylase

2006 ◽  
Vol 54 (5) ◽  
pp. 7-12 ◽  
Author(s):  
Radka Burdychová
Keyword(s):  
Dna Sequences ◽  
Genomic Dna ◽  
Starter Cultures ◽  
Pcr Analysis ◽  
Lactobacillus Sakei ◽  
Tyrosine Decarboxylase ◽  
Lactobacillus Curvatus ◽  
Specific Primers ◽  
Fermented Sausages ◽  
Pcr Method

Here, seven different starter cultures used in the production of fermented sausages were screened for the presence or absence of specific DNA sequences coding for tyrosine decarboxylase. PCR with the a set of specific primers TDC2/TDC5 (COTON et al., 2004) was used. The PCR analysis of DNA from two starter cultures confirmed the presence of DNA sequences for tyrosine decarboxylase. A detailed analysis of the starter cultures showed that DNA sequences for tyrosine decarboxylase are contained in genomic DNA of Lactobacillus curvatus and Lactobacillus sakei. These results show suitability of the described PCR method for the screening of starter cultures for the presence of the gene for tyrosine decarboxylase that is responsible for the production of the biogenic amine tyramine.

scholarly journals Microbial Quality and Direct PCR Identification of Lactic Acid Bacteria and Nonpathogenic Staphylococci from Artisanal Low-Acid Sausages

2003 ◽  
Vol 69 (8) ◽  
pp. 4583-4594 ◽  
Author(s):  
T. Aymerich ◽  
B. Martín ◽  
M. Garriga ◽  
M. Hugas
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Point Of View ◽  
Lactobacillus Curvatus ◽  
Direct Pcr ◽  
Specific Pcr ◽  
Food Borne ◽  
Fermented Sausages ◽  
Species Specific ◽  
Staphylococcus Simulans

ABSTRACT Detection of six species of lactic acid bacteria and six species of gram-positive catalase-positive cocci from low-acid fermented sausages (fuets and chorizos) was assessed by species-specific PCR. Without enrichment, Lactobacillus sakei and Lactobacillus curvatus were detected in 11.8% of the samples, and Lactobacillus plantarum and Staphylococcus xylosus were detected in 17.6%. Enriched samples allowed the detection of L. sakei and S. xylosus in all of the samples (100%) and of Enterococcus faecium in 11.8% of the sausages. The percentages of L. curvatus, L. plantarum, Staphylococcus carnosus, and Staphylococcus epidermidis varied depending on the sausage type. L. curvatus was detected in 80% of fuets and in 57% of chorizos. L. plantarum was found in 50% of fuets and 100% of chorizos. S. epidermidis was detected in only 11.8% of fuets, and S. carnosus was detected in only 5.9% of chorizos. Lactococcus lactis, Staphylococcus warneri, and Staphylococcus simulans were not detected in any sausage type. From a microbiological point of view, 70.6% of the samples could be considered of high quality, as they had low counts of Enterobacteriaceae and did not contain any of the food-borne pathogens assayed.

Distribution of Aminogenic Activity among Potential Autochthonous Starter Cultures for Dry Fermented Sausages

2010 ◽  
Vol 73 (3) ◽  
pp. 524-528 ◽  
Author(s):  
M. L. LATORRE-MORATALLA ◽  
S. BOVER-CID ◽  
R. TALON ◽  
T. AYMERICH ◽  
M. GARRIGA ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Starter Cultures ◽  
Acid Decarboxylase ◽  
Decarboxylase Activity ◽  
Bacterial Strains ◽  
Lactobacillus Curvatus ◽  
Gram Positive ◽  
Fermented Sausages

Any bacterial strain to be used as starter culture should have suitable characteristics, including a lack of amino acid decarboxylase activity. In this study, the decarboxylase activity of 76 bacterial strains, including lactic acid bacteria and gram-positive, catalase-positive cocci, was investigated. These strains were previously isolated from European traditional fermented sausages to develop autochthonous starter cultures. Of all the strains tested, 48% of the lactic acid bacteria strains and 13% of gram-positive, catalase-positive cocci decarboxylated one or more amino acids. Aminogenic potential was strain dependent, although some species had a higher proportion of aminogenic strains than did others. Thus, all Lactobacillus curvatus strains and 70% of Lactobacillus brevis strains had the capacity to produce tyramine and β-phenylethylamine. Some strains also produced other aromatic amines, such as tryptamine and the diamines putrescine and cadaverine. All the enterococcal strains tested were decarboxylase positive, producing high amounts of tyramine and considerable amounts of β-phenylethylamine. None of the staphylococcal strains had tyrosine-decarboxylase activity, but some produced other amines. From the aminogenic point of view, Lactobacillus plantarum, Lactobacillus sakei, and Staphylococcus xylosus strains would be the most suitable for use as autochthonous starter cultures for traditional fermented sausages.

scholarly journals Multiphasic Approach To Study the Bacterial Ecology of Fermented Sausages Inoculated with a Commercial Starter Culture

2006 ◽  
Vol 72 (1) ◽  
pp. 942-945 ◽  
Author(s):  
Luca Cocolin ◽  
Rosalinda Urso ◽  
Kalliopi Rantsiou ◽  
Carlo Cantoni ◽  
Giuseppe Comi
Keyword(s):  
Molecular Analysis ◽  
Starter Culture ◽  
Lactobacillus Curvatus ◽  
Bacterial Ecology ◽  
Fermented Sausages

ABSTRACT In this paper, the ability of a commercial starter culture to perform a sausage fermentation is evaluated. Molecular analysis revealed the presence of several strains of the same species contained in the starter culture with different behavior during the fermentation, and the contribution of Lactobacillus curvatus, which was only marginally isolated during the transformation.

scholarly journals The Physicochemical and sensory characteristics of Coppa with Bifidobacterium animalis ssp. Lactis (BB12) probiotic

2021 ◽  
Vol 43 ◽  
pp. e55119
Author(s):  
Vitoria Polli Camargo ◽  
Nayara Catanio ◽  
Annecler Rech de Marins ◽  
Rita de Cassia Bergamasco ◽  
Raquel Guttierres Gomes ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Functional Foods ◽  
Positive Influence ◽  
Sensory Characteristics ◽  
Bifidobacterium Animalis ◽  
Brazilian Legislation ◽  
Fermented Sausages ◽  
Fermented Product ◽  
Significant Difference ◽  
Considerable Loss

Motivated by the growing demand for functional foods, probiotics added to food products is a reality in the market. Its application in fermented sausages is considered promising, as its processing does not use heat treatment and with that there is no considerable loss of these microorganisms. In this study, the application of microencapsulated Bifidobacterium animalis ssp. lactis (BB12) was carried out in coppa. Three treatments were developed, consisting of control (C) without probiotic, BB1 with the addition of probiotic and 0.02% curing salt, and BB2 with probiotic and 50% reduction in curing salt (0.01%). Subsequently, possible changes in the physicochemical and sensory characteristics were analyzed, as well as the viability of the culture in the fermented product. All samples were presented according to the Brazilian legislation for the attributes of moisture, protein, and lipids. Probiotics showed a positive influence on the stabilization of lipid oxidation and microencapsulated probiotics proved to be viable after the ripening period of 30 days in treatment BB2. There was no significant difference between the samples for sensory analysis, so it is possible to state that the addition of BB12 is an alternative to obtain a product with all the benefits of functional foods.

scholarly journals Culture-Dependent and -Independent Methods To Investigate the Microbial Ecology of Italian Fermented Sausages

2005 ◽  
Vol 71 (4) ◽  
pp. 1977-1986 ◽  
Author(s):  
Kalliopi Rantsiou ◽  
Rosalinda Urso ◽  
Lucilla Iacumin ◽  
Carlo Cantoni ◽  
Patrizia Cattaneo ◽  
...  
Keyword(s):  
Microbial Ecology ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Debaryomyces Hansenii ◽  
Transformation Process ◽  
Lactobacillus Curvatus ◽  
Fermented Sausage ◽  
Fermented Sausages ◽  
Gradient Gel Electrophoresis ◽  
Bacterial Groups ◽  
Culture Dependent

ABSTRACT In this study, the microbial ecology of three naturally fermented sausages produced in northeast Italy was studied by culture-dependent and -independent methods. By plating analysis, the predominance of lactic acid bacteria populations was pointed out, as well as the importance of coagulase-negative cocci. Also in the case of one fermentation, the fecal enterocci reached significant counts, highlighting their contribution to the particular transformation process. Yeast counts were higher than the detection limit (>100 CFU/g) in only one fermented sausage. Analysis of the denaturing gradient gel electrophoresis (DGGE) patterns and sequencing of the bands allowed profiling of the microbial populations present in the sausages during fermentation. The bacterial ecology was mainly characterized by the stable presence of Lactobacillus curvatus and Lactobacillus sakei, but Lactobacillus paracasei was also repeatedly detected. An important piece of evidence was the presence of Lactococcus garvieae, which clearly contributed in two fermentations. Several species of Staphylococcus were also detected. Regarding other bacterial groups, Bacillus sp., Ruminococcus sp., and Macrococcus caseolyticus were also identified at the beginning of the transformations. In addition, yeast species belonging to Debaryomyces hansenii, several Candida species, and Willopsis saturnus were observed in the DGGE gels. Finally, cluster analysis of the bacterial and yeast DGGE profiles highlighted the uniqueness of the fermentation processes studied.

Diet Quality, a Term Subject to Change over Time

2012 ◽  
Vol 82 (3) ◽  
pp. 144-147 ◽  
Author(s):  
Ibrahim Elmadfa ◽  
Alexa L. Meyer
Keyword(s):  
Diet Quality ◽  
Functional Foods ◽  
Disease Risk ◽  
Well Being ◽  
Industrialized Countries ◽  
Quality Factors ◽  
Long Time ◽  
Quality Diet ◽  
Important Quality ◽  
Health And Well Being

A high-quality diet is one of the foundations of health and well-being. For a long time in human history, diet was chiefly a source of energy and macronutrients meant to still hunger and give the strength for work and activities that were in general much harder than nowadays. Only few persons could afford to emphasize enjoyment. In the assessment of quality, organoleptic properties were major criteria to detect spoilage and oxidative deterioration of food. Today, food hygiene is a quality aspect that is often taken for granted by consumers, despite its lack being at the origin of most food-borne diseases. The discovery of micronutrients entailed fundamental changes of the concept of diet quality. However, non-essential food components with additional health functions were still barely known or not considered important until recently. With the high burden of obesity and its associated diseases on the rise, affluent, industrialized countries have developed an increased interest in these substances, which has led to the development of functional foods to optimize special body functions, reduce disease risk, or even contribute to therapeutic approaches. Indeed, nowadays, high contents of energy, fat, and sugar are factors associated with a lower quality of food, and products with reduced amounts of these components are valued by many consumers. At the same time, enjoyment and convenience are important quality factors, presenting food manufacturers with the dilemma of reconciling low fat content and applicability with good taste and appealing appearance. Functional foods offer an approach to address this challenge. Deeper insights into nutrient-gene interactions may enable personalized nutrition adapted to the special needs of individuals. However, so far, a varied healthy diet remains the best basis for health and well-being.

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