scholarly journals Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

2020 ◽  
Vol 8 (5) ◽  
pp. 686
Author(s):  
Igor Dias ◽  
Marta Laranjo ◽  
Maria Eduarda Potes ◽  
Ana Cristina Agulheiro-Santos ◽  
Sara Ricardo-Rodrigues ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Total Content ◽  
Starter Cultures ◽  
Lactobacillus Sakei ◽  
Fermented Sausage ◽  
Texture Profile ◽  
Fermented Sausages ◽  
Microbiological Parameters ◽  
Staphylococcus Equorum ◽  
Meat Batters

Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the effect of autochthonous starter cultures on the safety and quality of a smoked fermented sausage, Painho da Beira Baixa (PBB), preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, colour, texture profile and sensory attributes were assessed. Different starters were selected based on our previous work. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056 and a yeast strain (2RB4) were co-inoculated in meat batters at defined concentrations. Starters had a significant effect on the reduction of pH. Enterobacteria and Listeria monocytogenes were not detected in inoculated end-product sausages. Moreover, sausages inoculated with S. equorum S2M7/L. sakei CV3C2/yeast 2RB4 showed a significant reduction in the total content of biogenic amines. No significant differences between treatments were observed for colour and texture parameters, except for adhesiveness. The studied starters did not compromise the sensory characteristics of PBB. To our knowledge, this is the first comprehensive study on the quality and safety of this type of smoked fermented sausage from the central region of Portugal.

scholarly journals Effect of storage temperature on the quality of dry fermented sausage Poličan

2012 ◽  
Vol 30 (No. 4) ◽  
pp. 293-301 ◽  
Author(s):  
J. Kameník ◽  
A. Saláková ◽  
G. Bořilová ◽  
Z. Pavlík ◽  
E. Standarová ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Storage Temperature ◽  
Total Content ◽  
Good Manufacturing Practice ◽  
Fermented Sausage ◽  
Physical Chemical ◽  
Dry Fermented Sausage ◽  
Microbiological Parameters ◽  
Storage Temperatures

The influence of different storage temperatures (5°C and 15°C) on the quality of vacuum-packed dry fermented sausage Poličan was determined. The salami mixture, finished salamis (the maturing period of 30 days), and salamis stored for 30, 60, 90, and 120 days were analysed. The analyses performed (physical/chemical, sensory, microbiological) found no differences in sensory properties or basic physical/chemical and microbiological parameters in the products after storage under different temperature conditions for 120 days. When stored at 15°C, the total content of biogenic amines in samples was higher than that for samples stored at 5°C with statistical differences P ≤ 0.05. If the principles of good manufacturing practice are observed at all phases of the technological process, the storage temperature of 15°C does not represent a risk as the consequent concentration of biogenic amines and polyamines remains extremely low.  

scholarly journals Effect of taxifolin on physicochemical and microbiological parameters of dry-cured pork sausage 

2019 ◽  
Vol 37 (No. 5) ◽  
pp. 366-373
Author(s):  
Anita Rokaityte ◽  
Gintare Zaborskiene ◽  
Sonata Gunstiene ◽  
Raimondas Raudonis ◽  
Valdimaras Janulis ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Fatty Acid ◽  
Lactic Acid Bacteria ◽  
Lipid Oxidation ◽  
Biogenic Amines ◽  
Starter Cultures ◽  
Pork Sausage ◽  
Fa Composition ◽  
Microbiological Parameters ◽  
Leuconostoc Carnosum

The effect of taxifolin (TXF) with starter cultures (SC), such as Leuconostoc carnosum, or a mixture of  strains Pediococcus pentosaceus and Staphylococcus xylosus, on the TXF stability was evaluated. UPLC analysis demonstrated that after 181 days of storage total TXF content was the highest in samples with TXF and L. carnosum (60%), compared to the 1st day of storage. The sausages with TXF and the mixture of P. pentosaceus and S. xylosus (56%) followed next. The samples treated only with TXF retained 40% of TXF, compared to the 1st day of storage. TXF had no significant effect on the growth of lactic acid bacteria. The accumulation of biogenic amines (BA), including histamine and putrescine, was more effectively reduced in sausages inoculated with the TXF plus P. pentosaceus and S. xylosus mixture. Using this mixture, the rate of lipolysis and processes of lipid oxidation were effectively slowed down. Fatty acid (FA) composition was stable in all cases.

scholarly journals Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1286 ◽  
Author(s):  
Annalisa Serio ◽  
Jessica Laika ◽  
Francesca Maggio ◽  
Giampiero Sacchetti ◽  
Flavio D’Alessandro ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Low Temperatures ◽  
Free Amino ◽  
Microbial Dynamics ◽  
Butanoic Acid ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Fermented Sausages ◽  
Total Free Amino Acids ◽  
Over Time

The effect of two kinds of casings on the production and characteristics of a dry fermented sausage was investigated. In detail, an Italian product, naturally fermented at low temperatures and normally wrapped in beef casing instead of the most diffused hog one, was selected. Two different productions (one traditionally in beef casing (MCB) and another in hog casing (MCH)) were investigated over time to determine the differences particularly regarding proteolytic changes during fermentation and ripening. First of all, the product in hog casing required a longer ripening time, up to 120 days, instead of 45–50 days, because of the lower drying rate, while the microbial dynamics were not significantly modified. Conversely, the proteolysis showed a different evolution, being more pronounced, together with the biogenic amines content up to 341 mg/Kg instead of 265 mg/Kg for the traditional products. The latter products were instead characterized by higher quantities of total free amino acids, 3-methyl butanoic acid, 3-Methyl-1-butanal, and 2-Methylpropanal, enriching the final taste and aroma. The traditional product MCB also showed lower hardness and chewiness than MCH. The results highlight how the choice of casing has a relevant impact on the development of the final characteristics of fermented sausages.

scholarly journals Microbial Ecology of the Soppressata of Vallo di Diano, a Traditional Dry Fermented Sausage from Southern Italy, and In Vitro and In Situ Selection of Autochthonous Starter Cultures

2007 ◽  
Vol 73 (17) ◽  
pp. 5453-5463 ◽  
Author(s):  
Francesco Villani ◽  
Annalisa Casaburi ◽  
Carmela Pennacchia ◽  
Luisa Filosa ◽  
Federica Russo ◽  
...  
Keyword(s):  
Microbial Ecology ◽  
Southern Italy ◽  
Debaryomyces Hansenii ◽  
Starter Cultures ◽  
Rrna Gene ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Fermented Sausages

ABSTRACT The microbial ecology of “soppressata of Vallo di Diano,” a traditional dry fermented sausage from southern Italy, was studied by using both culture-dependent and culture-independent approaches. The ripened fermented sausages were characterized by high microbial loads of both staphylococci and lactobacilli. Using PCR-denaturing gradient gel electrophoresis (PCR-DGGE) targeting the variable V3 and V1 regions of the 16S rRNA gene and direct DNA sequencing, it was possible to identify Staphylococcus xylosus, S. succinus, and S. equorum among the staphylococci and Lactobacillus sakei and L. curvatus within the lactobacilli. Moreover, Debaryomyces hansenii was the main yeast species found by targeting the yeast 26S rRNA gene by PCR-DGGE. Selected strains of S. xylosus, L. sakei, and L. curvatus were characterized for their technological properties in the ripening conditions of the fermented sausages so as to select an autochthonous starter formulation. The selection included the determination of nitrate reductase, lipolytic, and antioxidant activity and proteolysis with myofibrillar and sarcoplasmic protein fractions. Such properties were evaluated in both in vitro and in situ assays; the latter were performed by using each strain as a starter in the laboratory-scale manufacture of soppressata of Vallo di Diano and by monitoring the microbiological and chemical changes at the end of ripening. The results show differences between the in vitro and in situ selection results and indicate that in situ evaluation of the technological performance of specific strains is better suited to selecting autochthonous starter cultures for fermented-meat products than in vitro evaluation.

Mixed Starter Cultures To Control Biogenic Amine Production in Dry Fermented Sausages

2000 ◽  
Vol 63 (11) ◽  
pp. 1556-1562 ◽  
Author(s):  
SARA BOVER-CID ◽  
MARIA IZQUIERDO-PULIDO ◽  
M. CARMEN VIDAL-CAROU
Keyword(s):  
Biogenic Amine ◽  
Raw Materials ◽  
Starter Culture ◽  
Starter Cultures ◽  
No Production ◽  
Lactobacillus Sakei ◽  
Staphylococcus Carnosus ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Staphylococcus Spp

Several combinations of an amine-negative Lactobacillus sakei strain, along with proteolytic Staphylococcus carnosus or Staphylococcus xylosus strains, were used to study the influence of mixed starter cultures on biogenic amine production during the manufacture of dry fermented sausages. Changes in pH, water content, proteolysis, microbial counts, and biogenic amine contents were simultaneously examined in a spontaneously fermented batch and in three mixed starter-mediated batches. A double-controlled microbial charge initially inoculated as mixed starter culture of L. sakei and Staphylococcus spp. (all amine-negative strains) drastically reduced tyramine, cadaverine, and putrescine accumulation. No production of other aromatic amines such as histamine, phenylethylamine, or tryptamine was observed in any batch. The polyamines, spermine and spermidine, were found in raw materials and their levels decreased slightly in the spontaneously fermented batch. No correlation between proteolysis and biogenic amine production was observed. The use of proper technological conditions favoring starter development and the use of the raw materials with good hygienic quality make it possible to produce fermented sausages nearly free of biogenic amines.

scholarly journals Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2691
Author(s):  
Federica Barbieri ◽  
Giulia Tabanelli ◽  
Chiara Montanari ◽  
Nicolò Dall’Osso ◽  
Vida Šimat ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Mediterranean Area ◽  
Starter Cultures ◽  
Metagenomic Analysis ◽  
Microbial Composition ◽  
Fermented Sausages ◽  
Culture Independent ◽  
Bacterial Genetic ◽  
Bacterial Biodiversity ◽  
Physical Features

The wide array of spontaneously fermented sausages of the Mediterranean area can represent a reservoir of microbial biodiversity and can be an important source of new technological and functional strains able to preserve product properties, counteracting the impoverishment of their organoleptic typical features due to the introduction of commercial starter cultures. We analysed 15 artisanal salamis from Italy, Spain, Croatia and Slovenia to evaluate the microbiota composition, through culture-dependent and culture-independent techniques (i.e., metagenomic analysis), chemical–physical features, biogenic amines and aroma profile. The final pH varied according to origin and procedures (e.g., higher pH in Italian samples due to long ripening and mold growth). Lactic acid bacteria (LAB) and coagulase-negative cocci (CNC) were the dominant population, with highest LAB counts in Croatian and Italian samples. Metagenomic analysis showed high variability in qualitative and quantitative microbial composition: among LAB, Latilactobacillus sakei was the dominant species, but Companilactobacillus spp. was present in high amounts (45–55% of the total ASVs) in some Spanish sausages. Among staphylococci, S. epidermidis, S. equorum, S. saprophyticus, S. succinus and S. xylosus were detected. As far as biogenic amines, tyramine was always present, while histamine was found only in two Spanish samples. These results can valorize the bacterial genetic heritage present in Mediterranean products, to find new candidates of autochthonous starter cultures or bioprotective agents.

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 Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures

2012 ◽  
Vol 3 ◽  
Author(s):  
M.L. Latorre-Moratalla ◽  
Sara Bover-Cid ◽  
M.T. Veciana-Nogués ◽  
M.C. Vidal-Carou
Keyword(s):  
Biogenic Amines ◽  
Starter Cultures ◽  
Fermented Sausages

Competitiveness and Antibacterial Potential of Bacteriocin-Producing Starter Cultures in Different Types of Fermented Sausages

2008 ◽  
Vol 71 (9) ◽  
pp. 1817-1827 ◽  
Author(s):  
FRÉDÉRIC RAVYTS ◽  
SILVANA BARBUTI ◽  
MARIA ANGELA FRUSTOLI ◽  
GIOVANNI PAROLARI ◽  
GIOVANNA SACCANI ◽  
...  
Keyword(s):  
Production Process ◽  
Starter Cultures ◽  
Fermented Sausage ◽  
Fermented Sausages ◽  
Bacteriocin Producer ◽  
Dry Fermented Sausages ◽  
Different Types ◽  
Universal Applicability ◽  
Antibacterial Potential

Application of bacteriocin-producing starter cultures of lactic acid bacteria in fermented sausage production contributes to food safety. This is sometimes hampered by limited efficacy in situ and by uncertainty about strain dependency and universal applicability for different sausage types. In the present study, a promising antilisterial-bacteriocin producer, Lactobacillus sakei CTC 494, was applied as a coculture in addition to commercial fermentative starters in different types of dry-fermented sausages. The strain was successful in both Belgian-type sausage and Italian salami that were artificially contaminated with about 3.5 log CFU g−1 of Listeria monocytogenes. After completion of the production process, this led to listerial reductions of up to 1.4 and 0.6 log CFU g−1, respectively. In a control sausage, containing only the commercial fermentative starter, the reduction was limited to 0.8 log CFU g−1 for the Belgian-type recipe, where pH decreased from 5.9 to 4.9, whereas an increase of 0.2 log CFU g−1 was observed for Italian salami, in which the pH rose from 5.7 to 5.9 after an initial decrease to pH 5.3. In a Cacciatore recipe inoculated with 5.5 log CFU g−1 of L. monocytogenes and in the presence of L. sakei CTC 494, there was a listerial reduction of 1.8 log CFU g−1 at the end of the production process. This was superior to the effect obtained with the control sausage (0.8 log CFU g−1). Two commercial antilisterial cultures yielded reductions of 1.2 and 1.5 log CFU g−1. Moreover, repetitive DNA sequence–based PCR fingerprinting demonstrated the competitive superiority of L. sakei CTC 494.

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