scholarly journals Evaluation of the Growth Kinetics of Lactobacillus Plantarum ATCC 8014 on a Medium Based on Hydrolyzed Bovine Blood Plasma at Laboratory and Bench-Scale Levels and Its Application as a Starter Culture in a Meat Product

Fermentation ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 45
Author(s):  
Pedro José Barragán ◽  
Óscar J. Sánchez ◽  
Juan C. Henao-Rojas
Keyword(s):  
Blood Plasma ◽  
Lactobacillus Plantarum ◽  
Growth Kinetics ◽  
Culture Medium ◽  
Starter Culture ◽  
Meat Product ◽  
Meat Products ◽  
Bovine Blood ◽  
Bench Scale ◽  
Kinetics Of

Lactobacilli are used in food because of their beneficial effect on human health and their biopreservative activity in matured meat products. The objective of this work was to study the growth kinetics of Lactobacillus plantarum ATCC 8014 by submerged fermentation at laboratory and bench scales, using a culture medium based on bovine blood plasma (BBP) with hydrolyzed proteins, and to evaluate the maturational effects and sensory properties conferred by the obtained biomass on a matured meat product (pepperoni). At bench scale, it was found that the maximum viable biomass concentration of L. plantarum was 9.58 log CFU/mL, which was higher than what was found in the MRS culture medium (9.53 log CFU/mL). The mathematical model proposed appropriately described the L. plantarum growth kinetics and carbohydrate dynamics during fermentation at laboratory and bench scales in hydrolyzed BBP medium. The application of viable L. plantarum biomass propagated on this medium did not show statistically significant differences during pepperoni maturation compared to the product made with the commercial starter culture. The sensory panel found no differences in the evaluated sensory attributes between these two products. The L. plantarum biomass obtained on this medium can be used successfully in maturation processes in different meat matrices.

scholarly journals Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products

2011 ◽  
Vol 29 (No. 5) ◽  
pp. 463-470 ◽  
Author(s):  
E.M. Casado ◽  
J.J. Córdoba ◽  
M.J. Andrade ◽  
M. Rodríguez
Keyword(s):  
Oleic Acid ◽  
Volatile Compounds ◽  
Culture Medium ◽  
Solid Phase ◽  
Positive Impact ◽  
Meat Product ◽  
Meat Products ◽  
Starter Cultures ◽  
Gas Chromatography Mass Spectrometry ◽  
Cured Meat

Some yeasts are involved in flavour development of dry-cured meat products showing a positive impact on the generation of volatile compounds. The aim of this work was to design a method of routine analysis to evaluate the production of volatile compounds by yeasts to be selected as starter cultures. For this purpose, several variations of a minimum culture medium that included free amino acids, oleic acid, and α-ketoglutarate, incubated under similar conditions of water activity and pH as dry-cured meat products, were assayed. In these conditions, the representative yeast strains isolated from a dry-cured meat product were tested. The volatile compounds were analysed using Solid Phase Micro-Extraction and gas chromatography/mass spectrometry. In the designed media, the tested yeasts produced volatile compounds involved in flavour development of dry-cured meat products. In addition, all the strains showed the highest production of these volatile compounds in the complete minimum culture medium witch included α-ketoglutarate and oleic acid.

Effect of malic acid on the growth kinetics of Lactobacillus plantarum

2003 ◽  
Vol 63 (2) ◽  
pp. 207-211 ◽  
Author(s):  
F. V. Passos ◽  
H. P. Fleming ◽  
H. M. Hassan ◽  
R. F. McFeeters
Keyword(s):  
Lactobacillus Plantarum ◽  
Growth Kinetics ◽  
Malic Acid ◽  
Kinetics Of

scholarly journals Evaluation of the growth kinetics of Saccharomyces cerevisiae using a culture medium based on cane molasses and whey

2015 ◽  
pp. 37-47
Author(s):  
Julio Aguilar ◽  
Mario Espinoza ◽  
Jhonatan Cabanillas ◽  
Isis Ávila ◽  
Arturo García ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Growth Kinetics ◽  
Culture Medium ◽  
Cane Molasses ◽  
Kinetics Of

scholarly journals Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing

2018 ◽  
Vol 2018 ◽  
pp. 1-10 ◽  
Author(s):  
Carla María Blanco-Lizarazo ◽  
Indira Sotelo-Díaz ◽  
José Luis Arjona-Roman ◽  
Adriana Llorente-Bousquets ◽  
René Miranda-Ruvalcaba
Keyword(s):  
Fatty Acids ◽  
Starter Culture ◽  
Meat Product ◽  
Meat Products ◽  
Meat Industry ◽  
Upward Trend ◽  
E Coli ◽  
Staphylococcus Carnosus ◽  
Low Concentrations ◽  
Total Fatty Acids

The reduction of NaNO2 and safety in meat products have been a concern to the meat industry for the last years. This research evaluated the changes in total fatty acids (TFAs) and myoglobin forms by adding starter culture (Lactobacillus sakei/Staphylococcus carnosus) and 50 ppm of NaNO2 during salami processing. In the postripening stage, the starter culture influenced the concentration of the palmitic, oleic, vaccenic, and γ-linolenic TFAs, whereas the metmyoglobin concentration was lower (which could be related to the antioxidant effect of the starter culture). In this stage, an increase in enthalpy, specific heat, and onset temperature was found when adding starter culture and NaNO2, which is directly related to polyunsaturated TFA. However, when adding just the starter culture without 50 ppm NaNO2, the E. coli population was reduced in 4 log CFU/g. This study proposes the analysis of changes in meat product processing like salami in a holistic form, where the application of starter culture with low nitrite concentrations could be in the meat industry an upward trend for reducing this additive.

Intraspecific Diversity of Lactobacillus curvatus, Lactobacillus plantarum, Lactobacillus sakei, and Leuconostoc mesenteroides Associated with Vacuum-Packed Meat Product Spoilage Analyzed by Randomly Amplified Polymorphic DNA PCR

2006 ◽  
Vol 69 (10) ◽  
pp. 2403-2410 ◽  
Author(s):  
ROSA AZNAR ◽  
EMPAR CHENOLL
Keyword(s):  
Lactobacillus Plantarum ◽  
Leuconostoc Mesenteroides ◽  
Meat Product ◽  
Meat Products ◽  
Storage Period ◽  
Intraspecific Diversity ◽  
Universal Primers ◽  
Lactobacillus Sakei ◽  
Randomly Amplified Polymorphic Dna ◽  
Lactobacillus Curvatus

The intraspecific diversity of Leuconostoc mesenteroides, Lactobacillus curvatus, Lactobacillus sakei, and Lactobacillus plantarum was analyzed by randomly amplified polymorphic DNA (RAPD) PCR with universal primers M13 and T3. The study included 100 reference strains and 210 isolates recovered from two vacuum-packed Spanish meat products, fiambre de magro adobado and morcilla, previously identified by rDNA–restriction fragment length polymorphism profiles. The RAPDM13 profiles identified isolates at species level in L. plantarum and L. mesenteroides, while RAPD-T3 provided profiles in L. sakei. The combination of RAPD-M13 and RAPD-T3 fingerprints revealed a total of 17 profiles in L. mesenteroides, 6in L. sakei, 12 in L. plantarum, and6in L. curvatus. Of these, six profiles corresponding to L. mesenteroides and one corresponding to L. sakei were found in both products. The Shannon-Weaver diversity index (H′), calculated according to RAPD-M13 and RAPD-T3 profiles during storage, revealed that most profiles appeared only in single samplings in both products, indicating a high strain substitution rate during chilled storage of vacuum-packed meat products. When bloating appeared, only one profile corresponding to L. mesenteroides subsp. dextranicum was present throughout the storage period.

scholarly journals Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture

2020 ◽  
Vol 8 (11) ◽  
pp. 1833
Author(s):  
Paulo E. S. Munekata ◽  
Mirian Pateiro ◽  
Wangang Zhang ◽  
Rubén Domínguez ◽  
Lujuan Xing ◽  
...  
Keyword(s):  
Starter Culture ◽  
Meat Product ◽  
Meat Products ◽  
Strain Level ◽  
Probiotic Potential ◽  
Probiotic Strains ◽  
Increasing Demand ◽  
Fitting In ◽  
Successful Colonization ◽  
Selection Of

The increasing demand for functional food is pushing the food industry to innovate the conventional and well-known foods. Producing functional foods, especially with probiotics in meat products, is an intricate and multistage task that involves: the selection of microorganisms with probiotic potential, the identification at strain level, and the evaluation of probiotic strains in the processing of meat products. The resistance to digestion, followed by the successful colonization in the small intestine and the safety are the main criteria used to select and identify (at strain level) a probiotic, as reported in recent studies about the autochthonous microbiota of meat products. Further insertion (as starter culture) in a meat system for fermentation is the simplest approach to obtain a probiotic meat product. Among the innumerous microorganisms naturally found in meat products, lactic acid bacteria (LAB) play a central role by fitting in both probiotic and meat products processing criteria.

The Ordered Phase Formation in Ti-Al-Ga Alloys

1970 ◽  
Vol 28 ◽  
pp. 440-441
Author(s):  
Shiro Fujishiro ◽  
Harold L. Gegel
Keyword(s):  
Thermal Stability ◽  
High Temperature ◽  
Titanium Alloys ◽  
Growth Kinetics ◽  
Stoichiometric Composition ◽  
Good Potential ◽  
Alpha Titanium ◽  
Cold Rolled ◽  
Kinetics Of ◽  
Thermal Stability Of

Ordered-alpha titanium alloys having a DO19 type structure have good potential for high temperature (600°C) applications, due to the thermal stability of the ordered phase and the inherent resistance to recrystallization of these alloys. Five different Ti-Al-Ga alloys consisting of equal atomic percents of aluminum and gallium solute additions up to the stoichiometric composition, Ti3(Al, Ga), were used to study the growth kinetics of the ordered phase and the nature of its interface.The alloys were homogenized in the beta region in a vacuum of about 5×10-7 torr, furnace cooled; reheated in air to 50°C below the alpha transus for hot working. The alloys were subsequently acid cleaned, annealed in vacuo, and cold rolled to about. 050 inch prior to additional homogenization

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