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Gan X, Zhao L, Li J, Tu J, Wang Z. Effects of partial replacement of NaCl with KCl on bacterial communities and physicochemical characteristics of typical Chinese bacon. Food Microbiol 2020; 93:103605. [PMID: 32912580 DOI: 10.1016/j.fm.2020.103605] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2020] [Revised: 07/15/2020] [Accepted: 07/23/2020] [Indexed: 11/17/2022]
Abstract
This work aimed to determine the effects of partial substitution of NaCl with 0% (control), 30%, 50%, and 70% of KCl on the bacterial communities, proteolysis and lipid oxidation of Chinese bacon during processing. The proportion of genus Lactobacillus increased from 22.45% (fresh meat) to 72.78%, 81.64%, 76.53% and 85.63% at the end of processing for 0%, 30%, 50% and 70% KCl replacement samples, respectively. During the processing, Lactobacillus gradually became the dominant one, and higher the KCl ratio, more rapid was the process. After salting, the TBARS of control was markedly higher (P < 0.05) than that of the others, while a similar lipid oxidation level (P > 0.05) was observed at the end of processing for different groups. After salting, there was no difference in total free amino acids (TFAA) content among four treatments (P > 0.05), whereas KCl replacement samples shared significantly higher (P < 0.05) values than control at the end of processing. Redundancy analysis and Pearson correlation showed positive correlation between Lactobacillus versus TBARS and TFAA. Partial replacement of NaCl with KCl could, directly or subsequently by promoting the growth of Lactobacillus, influence proteolysis and lipid oxidation over the manufacturing process.
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Affiliation(s)
- Xiao Gan
- College of Life Science & Biotechnology, Mianyang Teacher' College, Mianyang, 621006, Sichuan, China
| | - Ling Zhao
- College of Life Science & Biotechnology, Mianyang Teacher' College, Mianyang, 621006, Sichuan, China
| | - Jungang Li
- College of Life Science & Biotechnology, Mianyang Teacher' College, Mianyang, 621006, Sichuan, China
| | - Juncai Tu
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P O Box 84, Lincoln 7647, Christchurch, New Zealand
| | - Zhaoming Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, Anhui, China.
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Tremonte P, Pannella G, Lombardi SJ, Iorizzo M, Vergalito F, Cozzolino A, Maiuro L, Succi M, Sorrentino E, Coppola R. Low-Fat and High-Quality Fermented Sausages. Microorganisms 2020; 8:E1025. [PMID: 32664371 PMCID: PMC7409128 DOI: 10.3390/microorganisms8071025] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 07/08/2020] [Accepted: 07/09/2020] [Indexed: 12/14/2022] Open
Abstract
The present study, considering for the first time microbiological concerns due to the use of lemon albedo as a fat replacer, aimed at the selection of an anti-Listeria strain to be used as protective culture in low-fat southern Italian fermented sausages. In fact, these kinds of products require appropriate bio-protective strategies to avoid risks due to Listeria monocytogenes. Sixty-seven Lactiplantibacillus plantarum strains isolated from diverse sources were screened for their antimicrobial activity and their interaction with starter strains (Latilactobacillus sakei 152 and Staphylococcus xylosus MVS9). Lactiplantibacillus plantarum Lpls100, highlighting both listericidal activity and the ability to promote Staphylococcus xylosus MVS9 growth, was used as a protective strain in low-fat fermented sausages prepared with lemon albedo as a fat replacer. The effect of the albedo and the protective strain on the fermentation process and the final quality was ascertained. Results highlighted that the use of the albedo did not affect the growth of starter strains and enhanced some quality features, such as fatty acid profiles and certain sensory attributes. However, the albedo also produced a slow decrease in water activity, compromising the microbial quality. The anti-Listeria strain, enhancing coagulase negative cocci growth and exerting antimicrobial activity, avoided the inconveniences caused by the use of the albedo. Moreover, the anti-Listeria effectiveness was assessed through a challenge test using a Listeria cocktail. The study revealed that Lactiplantibacillus plantarum Lpls100, regardless of the presence of the albedo, assures a prompt inhibition of Listeria spp. Therefore, its use could be an important contribution to the quality of low-fat fermented sausages.
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Affiliation(s)
| | | | | | - Massimo Iorizzo
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, 86100 Campobasso, Italy; (P.T.); (G.P.); (S.J.L.); (F.V.); (A.C.); (L.M.); (M.S.); (E.S.); (R.C.)
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Pannella G, Lombardi SJ, Coppola F, Vergalito F, Iorizzo M, Succi M, Tremonte P, Iannini C, Sorrentino E, Coppola R. Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine. Foods 2020; 9:E797. [PMID: 32560415 PMCID: PMC7353508 DOI: 10.3390/foods9060797] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 06/11/2020] [Accepted: 06/15/2020] [Indexed: 11/16/2022] Open
Abstract
Biofilm life-style of Lactobacillus plantarum (L. plantarum) strains was evaluated in vitro as a new and suitable biotechnological strategy to assure L-malic acid conversion in wine stress conditions. Sixty-eight L. plantarum strains isolated from diverse sources were assessed for their ability to form biofilm in acid (pH 3.5 or 3.2) or in ethanol (12% or 14%) stress conditions. The effect of incubation times (24 and 72 h) on the biofilm formation was evaluated. The study highlighted that, regardless of isolation source and stress conditions, the ability to form biofilm was strain-dependent. Specifically, two clusters, formed by high and low biofilm producer strains, were identified. Among high producer strains, L. plantarum Lpls22 was chosen as the highest producer strain and cultivated in planktonic form or in biofilm using oak supports. Model wines at 12% of ethanol and pH 3.5 or 3.2 were used to assess planktonic and biofilm cells survival and to evaluate the effect of biofilm on L-malic acid conversion. For cells in planktonic form, a strong survival decay was detected. In contrast, cells in biofilm life-style showed high resistance, assuring a prompt and complete L-malic acid conversion.
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Affiliation(s)
- Gianfranco Pannella
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy; (G.P.); (S.J.L.); (F.V.); (M.S.); (P.T.); (C.I.); (E.S.); (R.C.)
| | - Silvia Jane Lombardi
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy; (G.P.); (S.J.L.); (F.V.); (M.S.); (P.T.); (C.I.); (E.S.); (R.C.)
| | - Francesca Coppola
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples “Federico II”, Viale Italia, 83100 Avellino, Italy;
| | - Franca Vergalito
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy; (G.P.); (S.J.L.); (F.V.); (M.S.); (P.T.); (C.I.); (E.S.); (R.C.)
| | - Massimo Iorizzo
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy; (G.P.); (S.J.L.); (F.V.); (M.S.); (P.T.); (C.I.); (E.S.); (R.C.)
| | - Mariantonietta Succi
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy; (G.P.); (S.J.L.); (F.V.); (M.S.); (P.T.); (C.I.); (E.S.); (R.C.)
| | - Patrizio Tremonte
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy; (G.P.); (S.J.L.); (F.V.); (M.S.); (P.T.); (C.I.); (E.S.); (R.C.)
| | - Caterina Iannini
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy; (G.P.); (S.J.L.); (F.V.); (M.S.); (P.T.); (C.I.); (E.S.); (R.C.)
| | - Elena Sorrentino
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy; (G.P.); (S.J.L.); (F.V.); (M.S.); (P.T.); (C.I.); (E.S.); (R.C.)
| | - Raffaele Coppola
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy; (G.P.); (S.J.L.); (F.V.); (M.S.); (P.T.); (C.I.); (E.S.); (R.C.)
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Lee SH, Kim GW, Kim HY. Physicochemical properties analysis of bamboo salt on chicken
emulsion sausage. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2020; 62:103-110. [PMID: 32082604 PMCID: PMC7008125 DOI: 10.5187/jast.2020.62.1.103] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 12/03/2019] [Accepted: 12/11/2019] [Indexed: 11/20/2022]
Abstract
Quality characteristics of chicken emulsion sausage manufactured with various
levels of NaCl and 9 times heated bamboo salt (0.3%, 0.6%, 0.9%, and 1.2%
respectively) were examined. The pH value of chicken emulsion sausage was
increase tendency with increasing amount of bamboo salt, on the contrary in case
of NaCl sample were decrease tendency with increasing amount of NaCl. Both
before and after heating, redness of chicken emulsion sausage with bamboo salt
treatments were upward trend with increasing amount of bamboo salt. water
holding capacity (WHC) of 1.2% NaCl sample was significantly higher than
0.3%–0.9% (p < 0.05), but 0.9%, 1.2% bamboo salt
samples were significantly higher than 0.3, 0.6 % (p <
0.05). Water loss of 1.2% NaCl and 0.9% bamboo salt samples were significantly
lower than other treatment (p < 0.05). Protein
solubility values significantly increased amount of bamboo salt and NaCl
(p < 0.05), and samples of 0.9% NaCl and 0.6% bamboo
salt values show similar values. Cooking yield of samples were increased
tendency with increasing amount of NaCl and bamboo salt. Also viscosity values
of sample containing 1.2% bamboo salt sample showed higher viscosity than other
treatments. These results show that containing 1.2% NaCl chicken emulsion
sausage and 0.9% bamboo salt chicken emulsion sausage were similar
physicochemical properties. Therefore, bamboo salt is suitable for manufacturing
chicken emulsion sausage.
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Affiliation(s)
- Sol-Hee Lee
- Department of Animal Resources Science,
Kongju National University, Yesan 32439, Korea
| | - Gye-Woong Kim
- Department of Animal Resources Science,
Kongju National University, Yesan 32439, Korea
- Corresponding author: Gye-Woong Kim, Department of
Animal Resources Science, Kongju National University, Yesan 32439, Korea. Tel:
+82-41-330-1245 E-mail:
| | - Hack-Youn Kim
- Department of Animal Resources Science,
Kongju National University, Yesan 32439, Korea
- Corresponding author: Hack-Youn Kim, Department of
Animal Resources Science, Kongju National University, Yesan 32439, Korea. Tel:
+82-41-330-1241 E-mail:
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