Comparison between using starter culture, Gdl, and a combination of both in the production of salami

L. Andersen; S. Cislaghi

doi:10.2298/bah0701283a

Comparison between using starter culture, Gdl, and a combination of both in the production of salami

Biotechnology in Animal Husbandry ◽

10.2298/bah0701283a ◽

2007 ◽

Vol 23 (5-6-1) ◽

pp. 283-290

Author(s):

L. Andersen ◽

S. Cislaghi

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Lactobacillus Curvatus ◽

Controlled Processing ◽

Initial Ph ◽

Dry Sausages

In the production of fermented, dry sausages (salami) it is important to oppress the acidification to ensure a safe and controlled processing. The acidification may be achieved by applying a starter culture containing lactic acid bacteria (LAB), chemically by e.g. glucono-deltalacton (GdL, E 575) or relying on the indigenous LAB flora. In salami meat model the acidification and LAB development with GdL in two levels, 0.4% and 0.8%, with and without starter culture were compared. The starter culture was Lyocarni RBL-73 with Lactobacillus curvatus as the acidifier. In parallel a control without any acidifier added was followed. An initial pH decline to pH below 5.3 at 25?C was obtained with both GdL applications. In comparison it took approx. 17 hours for the starter culture to achieve the same pH. Furthermore it was demonstrated that GdL did not control the indigenous flora which the starter culture was capable of. Consequently, if the application of GdL is required it is recommendable to combine low amounts of GdL with a starter culture to control the processing.

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Polyphasic Screening, Homopolysaccharide Composition, and Viscoelastic Behavior of Wheat Sourdough from a Leuconostoc lactis and Lactobacillus curvatus Exopolysaccharide-Producing Starter Culture

Applied and Environmental Microbiology ◽

10.1128/aem.07302-11 ◽

2012 ◽

Vol 78 (8) ◽

pp. 2737-2747 ◽

Cited By ~ 40

Author(s):

Simona Palomba ◽

Silvana Cavella ◽

Elena Torrieri ◽

Alessandro Piccolo ◽

Pierluigi Mazzei ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Viscoelastic Properties ◽

Microbial Growth ◽

Starter Culture ◽

Proton Nuclear Magnetic Resonance ◽

Lactobacillus Curvatus ◽

Fermentation Time ◽

Content Type ◽

Leuconostoc Lactis

ABSTRACTAfter isolation from different doughs and sourdoughs, 177 strains of lactic acid bacteria were screened at the phenotypic level for exopolysaccharide production on media containing different carbohydrate sources. Two exopolysaccharide-producing lactic acid bacteria (Lactobacillus curvatus69B2 andLeuconostoc lactis95A) were selected through quantitative analysis on solid media containing sucrose and yeast extract. The PCR detection of homopolysaccharide (gtfandlev) and heteropolysaccharide (epsA,epsB,epsDandepsE, andepsEFG) genes showed different distributions within species and strains of the lactic acid bacteria studied. Moreover, in some strains both homopolysaccharide and heteropolysaccharide genes were detected. Proton nuclear magnetic resonance spectra suggest thatLactobacillus curvatus69B2 andLeuconostoc lactis95A produced the same exopolysaccharide, which was constituted by a single repeating glucopyranosyl unit linked by an α-(1→6) glycosidic bond in a dextran-type carbohydrate. Microbial growth, acidification, and viscoelastic properties of sourdoughs obtained by exopolysaccharide-producing and nonproducing lactic acid bacterial strains were evaluated. Sourdough obtained after 15 h at 30°C with exopolysaccharide-producing lactic acid bacteria reached higher total titratable acidity as well as elastic and dissipative modulus curves with respect to the starter not producing exopolysaccharide, but they showed similar levels of pH and microbial growth. On increasing the fermentation time, no difference in the viscoelastic properties of exopolysaccharide-producing and nonproducing samples was observed. This study suggests that dextran-producingLeuconostoc lactis95A andLactobacillus curvatus69B2 can be employed to prepare sourdough, and this would be particularly useful to improve the quality of baked goods while avoiding the use of commercially available hydrocolloids as texturizing additives.

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Population Dynamics of the Constitutive Biota of French Dry Sausages in a Pilot-Scale Ripening Chamber†

Journal of Food Protection ◽

10.4315/0362-028x-67.10.2306 ◽

2004 ◽

Vol 67 (10) ◽

pp. 2306-2309 ◽

Cited By ~ 5

Author(s):

RAQUEL HUERTA ◽

R. JORDANO ◽

L. M. MEDINA ◽

CARMEN LÓPEZ

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Dominant Species ◽

Pilot Scale ◽

Lactobacillus Sakei ◽

Pediococcus Acidilactici ◽

Lactobacillus Curvatus ◽

Ripening Process ◽

Different Types ◽

Dry Sausages

The population dynamic of constitutive biota on 84 samples belonging to two different types of French fermented dry sausages during the ripening process in a pilot-scale ripening chamber was investigated. Samples were analyzed in three steps of their production: fresh product, first drying stage, and finished product. In addition, 180 strains of lactic acid bacteria were identified using a miniaturized biochemical procedure of characterization. In general, the number of lactic acid bacteria that evolved during the ripening process of French dry sausages increased during the first days of the process after which the number of these organisms remained constant at approximately 8 log CFU/g. Lactobacillus sakei and Pediococcus pentosaceus, bacteria added as starter, were the dominant species. Pediococcus urinaeequi, Pediococcus acidilactici, and particularly Lactobacillus curvatus were also present. Finally, we have to take into account that the controlled conditions of the pilot plant generally contribute to the homogenization of the behavior of the starter biota.

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

Journal of Food Protection ◽

10.4315/0362-028x-73.3.524 ◽

2010 ◽

Vol 73 (3) ◽

pp. 524-528 ◽

Cited By ~ 28

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.

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The influence of some starter cultures and GDL on the formation of biogenic amines in dry sausages

Agricultural and Food Science ◽

10.23986/afsci.72666 ◽

1993 ◽

Vol 2 (5) ◽

pp. 403-412

Author(s):

Riitta Maijala ◽

Susanna Eerola ◽

Pauli Hill ◽

Esko Nurmi

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Starter Cultures ◽

Raw Material ◽

Histamine Production ◽

Acidic Conditions ◽

Ph Decrease ◽

Dry Sausages ◽

Mrs Broth

The influence of five common starter cultures and glucono-delta-lactone (GDL) on the formation of histamine, tyramine, putrescine, cadaverine, spermine and spermidine in dry sausages was studied. Sausages were manufactured in a pilot plant from two different batches of raw material. No major differences were observed between the starter cultures studied in the biogenic amine levels detected during ripening. The lowest levels of histamine were detected in sausages fermented by GDL and Staphylococcae with or without lactic acid bacteria as a starter culture. In pure culture studies performed with a turbidometric method in MRS broth, non-starter lactic acid bacteria isolated from sausages were found to be more sensitive to acidic conditions than the starter strains used in the study. The addition of 2% histidine to MRS broth resulted in a tremendous increase in histamine production (from 1-2 to 6000 ppm). However, in histidine-fortified MRS broth with GDL addition, only 54 ppm of histamine was formed. According to these results, the pH decrease caused by GDL addition decreases histamine formation in dry sausages and in MRS broth. The differences in pH decrease may be one reason for the very varying concentrations of histamine detected in retail dry sausages.

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Identification and characterization of lactic acid bacteria isolated from artisanal white brined Golija cows’ milk cheeses

Archives of Biological Sciences ◽

10.2298/abs1401179t ◽

2014 ◽

Vol 66 (1) ◽

pp. 179-192 ◽

Cited By ~ 7

Author(s):

Amarela Terzic-Vidojevic ◽

Sanja Mihajlovic ◽

Gordana Uzelac ◽

Natasa Golic ◽

Dj. Fira ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactococcus Lactis ◽

Lactobacillus Reuteri ◽

Starter Culture ◽

Lactobacillus Rhamnosus ◽

Antimicrobial Properties ◽

Lactobacillus Curvatus ◽

Lactococcus Lactis Subsp ◽

Leuconostoc Pseudomesenteroides

The aim of this study was to identify and characterize the lactic acid bacteria (LAB) of artisanal Golija raw and cooked cows? milk cheeses traditionally manufactured without the addition of starter culture. A total of 188 Gram-positive and catalase-negative isolates of Golija cheeses were obtained from seven samples of different ripening time. Phenotypebased assays as well as rep-PCR and 16S rDNA sequence analysis were undertaken for all 188 Lstrains. The most diverse species were isolated from 20-day-old BGGO8 cheese (Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus casei/paracasei, Lactobacillus sucicola, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis bv. diacetylactis, Enterococcus faecium, Enterococcus durans and Leuconostoc mesenteroides). In other Golija cheeses Lactobacillus reuteri, Lactobacillus curvatus, Lactobacillus rhamnosus, Lactococcus lactis subsp. cremoris, Lactococcus garvieae, Streptococcus thermophilus and Leuconostoc pseudomesenteroides were found. Pronounced antimicrobial properties showed enterococci (13/42) and lactococci (12/31), while the good proteolytic activity demonstrated lactococci (13/31) and lactobacilli (10/29).

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Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

Khleboproducty ◽

10.32462/0235-2508-2020-29-12-59-63 ◽

2020 ◽

Vol 29 (12) ◽

pp. 59-63

Author(s):

O.I. Parakhina ◽

◽

M.N. Lokachuk ◽

L.I. Kuznetsova ◽

E.N. Pavlovskaya ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Comparative Assessment ◽

Starter Cultures ◽

Bakery Products ◽

Gluten Free ◽

Microbial Composition ◽

Fermentative Activity ◽

Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

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Effects of carbon concentration, oxygen, and controlled pH on the engineering strain Lactiplantibacillus casei E1 in the production of bioethanol from sugarcane molasses

AMB Express ◽

10.1186/s13568-021-01257-x ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Song Wang ◽

Ran Tian ◽

Buwei Liu ◽

Hongcai Wang ◽

Jun Liu ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

High Performance ◽

Ethanol Yield ◽

Starter Culture ◽

Market Price ◽

Sugarcane Molasses ◽

Engineering Strain ◽

Carbohydrate Utilization ◽

Cane Molasses

AbstractSugarcane molasses are considered a potential source for bioethanol’s commercial production because of its availability and low market price. It contains high concentrations of fermentable sugars that can be directly metabolized by microbial fermentation. Heterofermentative lactic acid bacteria, especially Lactiplantibacillus casei, have a high potential to be a biocatalyst in ethanol production that they are characterized by strong abilities of carbohydrate metabolism, ethanol synthesis, and high alcohol tolerance. This study aimed to evaluate the feasibility of producing ethanol by Lactiplantibacillus casei used the ethanologen engineering strain L. casei E1 as a starter culture and cane molasses as substrate medium. The effects of environmental factors on the metabolism of L. casei E1 were analyzed by high-performance liquid chromatography (HPLC) system, and the gene expression of key enzymes in carbon source metabolism was detected using quantitative real-time PCR (RT–qPCR). Results showed that the strain could grow well, ferment sugar quickly in cane molasses. By fermenting this bacterium anaerobically at 37 °C for 36 h incubation in 5 °BX molasses when the fermenter’s pH was controlled at 6.0, ethanol yield reached 13.77 g/L, and carbohydrate utilization percentage was 78.60%. RT-qPCR results verified the strain preferentially ferment glucose and fructose of molasses to ethanol at the molecular level. In addition, the metabolism of sugars, especially fructose, would be inhibited by elevating acidity. Our findings support the theoretical basis for exploring Lactic acid bacteria as a starter culture for converting sugarcane molasses into ethanol.

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Native Yeasts and Lactic Acid Bacteria Isolated from Spontaneous Fermentation of Seven Grape Cultivars from the Maule Region (Chile)

Foods ◽

10.3390/foods10081737 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1737

Author(s):

Wendy Franco ◽

Sergio Benavides ◽

Pedro Valencia ◽

Cristian Ramírez ◽

Alejandra Urtubia

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Regional Growth ◽

Starter Culture ◽

Growth Conditions ◽

Microbial Evolution ◽

Spontaneous Fermentation ◽

Wine Production ◽

Grape Juices ◽

Grape Cultivars

Grapes are a source of native yeasts and lactic acid bacteria (LAB); however, the microbial make up is dependent on the grape cultivar and the regional growth conditions. Therefore, the aim of this study was to characterize the yeast and LAB in seven grape cultivars cultivated in Chile. Grape juices were fermented at 25 °C for 7 days. Samples were collected to analyze sugar, organic acids, and ethanol. Microbial evolution was measured with culture-dependent and molecular approaches. Then, a native isolated Candida oleophila was selected for further sequential fermentations with Saccharomyces cerevisiae. The grape cultivars in the Maule showed a diversity of non-Saccharomyces yeasts, with a greater diversity observed at the beginning of the fermentation. However, species from the Hansenasporia, Metschnikowia, Torulaspora, Lachancea, and Candida genera were detected after 7 days, suggesting tolerance to environments rich in ethanol, capability may be associated to the terroir studied, which is characterized by torrid weather and antique and traditional vineyards. The alcoholic fermentation negatively impacted the LAB population, and after 7 days only Leuconostoc mesenteroides was isolated. In the sequential fermentations, C. oleophila was able to produce fermented grape juices with <1.5 g/L glucose, 12.5% (v/v) alcohol, and low concentrations of malic (<1.00 g/L) and succinic (2.05 g/L) acids, while acetic acid reached values >0.3 (g/L). To our knowledge this is the first time C. oleophila has been reported as a potential starter culture for wine production. However, more studies are necessary to fully characterize the potential of C. oleophila on wine attributes.

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Lactic Acid Bacteria in Cheddar Cheese Made with Sodium Chloride, Potassium Chloride or Mixtures of the Two Salts

Journal of Food Protection ◽

10.4315/0362-028x-58.1.62 ◽

1995 ◽

Vol 58 (1) ◽

pp. 62-69 ◽

Cited By ~ 14

Author(s):

K. ANJAN REDDY ◽

ELMER H. MARTH

Keyword(s):

Lactic Acid ◽

Sodium Chloride ◽

Lactic Acid Bacteria ◽

Potassium Chloride ◽

Starter Culture ◽

Cheddar Cheese ◽

Starter Cultures ◽

Detectable Effect ◽

Agar Media ◽

Cheese Curd

Three different split lots of Cheddar cheese curd were prepared with added sodium chloride (NaCl) potassium chloride (KCl) or mixtures of NaCl/KCl (2:1 1:1 1:2 and 3:4 all on wt/wt basis) to achieve a final salt concentration of 1.5 or 1.75%. At intervals during ripening at 3±1°C samples were plated with All-Purpose Tween (APT) and Lactobacillus Selection (LBS) agar. Isolates were obtained of bacteria that predominated on the agar media. In the first trial (Lactococcus lactis subsp. lactis plus L. lactis subsp. cremoris served as starter cultures) L. lactis subsp.lactis Lactobacillus casei and other lactobacilli were the predominant bacteria regardless of the salting treatment Received by the cheese. In the second trial (L. lactis subsp. lactis served as the starter culture) unclassified lactococci L. lactis subsp. lactis unclassified lactobacilli and L. casei predominated regardless of the salting treatment given the cheese. In the third trial (L. lactis subsp. cremoris served as the starter culture) unclassified lactococci unclassified lactobacilli L. casei and Pediococcus cerevisiae predominated regardless of the salting treatment applied to the cheese Thus use of KCl to replace some of the NaCl for salting cheese had no detectable effect on the kinds of lactic acid bacteria that developed in ripening Cheddar cheese.

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