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Belguith K, Jrad Z, Oussaief O, Debara M, Bouhemda T, Sebii H, Hammadi M, El Hatmi H. Reformulation of Tunisian Sun-Dried Merguez with Camel Meat: Characterization of Physicochemical and Compositional Changes in Organic Acids, Fatty Acids, Volatile Compounds, and Minerals. Foods 2024; 13:1032. [PMID: 38611337 PMCID: PMC11011335 DOI: 10.3390/foods13071032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 02/28/2024] [Accepted: 02/28/2024] [Indexed: 04/14/2024] Open
Abstract
Traditional sun-dried merguez is an authentic Tunisian dried sausage made with a large number of spices and herbs, which was reformulated in this study with camel meat and hump fat and dried as in the artisanal process. This research studied the physicochemical, microbiological, and chemical compositional changes that occurred in fresh camel merguez (FCM) after 12 days of drying to achieve traditional dried camel merguez (DCM). The results showed significant weight loss (54.1%), as well as significant decreases in pH (5.20-4.97), moisture (60.5-12.3%), and water activity (0.986-0.673). These results and the acceptable microbiological quality of DCM can explain the safety of traditionally practiced long-term storage at room temperature. All chemical compositions increased upon drying. The composition of DCM included several organic acids, mainly lactate (2820 mg.kg-1); diverse unsaturated fatty acids, in particular oleic acid (33.2%); and various minerals, specifically iron (8 mg per 100 g), in addition to volatile compounds impacted by herbs and spices rich in terpenes (56.3%). These results can be useful for investing in indigenous products and promoting the exploitation of camel meat.
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Affiliation(s)
- Khaoula Belguith
- Physiopathology, Food and Biomolecules Laboratory (LR17ES03), Higher Institute of Biotechnology Sidi Thabet, University of Manouba, Ariana 2020, Tunisia
| | - Zeineb Jrad
- Livestock and Wildlife Laboratory (LR16IRA04), Institute of Arid Land, University of Gabes, Medenine 4100, Tunisia (M.H.); (H.E.H.)
| | - Olfa Oussaief
- Livestock and Wildlife Laboratory (LR16IRA04), Institute of Arid Land, University of Gabes, Medenine 4100, Tunisia (M.H.); (H.E.H.)
| | - Mohamed Debara
- Central Laboratory, Institute of Arid Land, University of Gabes, Medenine 4100, Tunisia; (M.D.)
| | - Talel Bouhemda
- Central Laboratory, Institute of Arid Land, University of Gabes, Medenine 4100, Tunisia; (M.D.)
| | - Haifa Sebii
- Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax 3038, Tunisia
| | - Mohamed Hammadi
- Livestock and Wildlife Laboratory (LR16IRA04), Institute of Arid Land, University of Gabes, Medenine 4100, Tunisia (M.H.); (H.E.H.)
| | - Halima El Hatmi
- Livestock and Wildlife Laboratory (LR16IRA04), Institute of Arid Land, University of Gabes, Medenine 4100, Tunisia (M.H.); (H.E.H.)
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2
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Kuley E, Kazgan N, Sakarya Y, Balıkcı E, Ozogul Y, Yazgan H, Özyurt G. Bioactivity of Microencapsulated Cell-Free Supernatant of Streptococcus thermophilus in Combination with Thyme Extract on Food-Related Bacteria. Foods 2024; 13:329. [PMID: 38275696 PMCID: PMC10815193 DOI: 10.3390/foods13020329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 01/18/2024] [Accepted: 01/18/2024] [Indexed: 01/27/2024] Open
Abstract
The bioactive properties of the combination of microencapsulated cell-free supernatant (CFS) from Streptococcus thermophilus and thyme extract on food-related bacteria (Photobacterium damselae, Proteus mirabilis, Vibrio vulnificus, Staphylococcus aureus ATCC29213, Enterococcus faecalis ATCC29212, and Salmonella Paratyphi A NCTC13) were investigated. The microencapsulated CFS of S. thermophilus, in combination with ethanolic thyme extract, had a particle size in the range of 1.11 to 11.39 µm. The microencapsulated CFS of S. thermophilus had a wrinkled, spherical form. In the supernatant, especially at 2% (v/w), the thyme extract additive caused a decrease in the wrinkled form and a completely spherical structure. A total of 11 compounds were determined in the cell-free supernatant of S. thermophilus, and acetic acid (39.64%) and methyl-d3 1-dideuterio-2-propenyl ether (10.87%) were the main components. Thyme extract contained seven components, the main component being carvacrol at 67.96% and 1,2,3-propanetriol at 25.77%. Significant differences (p < 0.05) were observed in the inhibition zones of the extracts on bacteria. The inhibitory effect of thyme extract on bacteria varied between 25.00 (P. damselae) and 41.67 mm (V. vulnificus). Less antibacterial activity was shown by the microencapsulated CFS from S. thermophilus compared to their pure form. (p < 0.05). As a result, it was found that microencapsulated forms of CFS from S. thermophilus, especially those prepared in combination with 2% (v/w) thyme extract, generally showed higher bioactive effects on bacteria.
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Affiliation(s)
- Esmeray Kuley
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey; (E.K.); (N.K.); (Y.S.)
| | - Nagihan Kazgan
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey; (E.K.); (N.K.); (Y.S.)
| | - Yetkin Sakarya
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey; (E.K.); (N.K.); (Y.S.)
| | - Esra Balıkcı
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Yozgat Bozok University, 66900 Yozgat, Turkey;
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey; (E.K.); (N.K.); (Y.S.)
| | - Hatice Yazgan
- Department of Food Hygiene and Technology, Faculty of Ceyhan Veterinary Medicine, Cukurova University, 01960 Adana, Turkey;
| | - Gülsün Özyurt
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey; (E.K.); (N.K.); (Y.S.)
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3
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Merrick B, Sergaki C, Edwards L, Moyes DL, Kertanegara M, Prossomariti D, Shawcross DL, Goldenberg SD. Modulation of the Gut Microbiota to Control Antimicrobial Resistance (AMR)-A Narrative Review with a Focus on Faecal Microbiota Transplantation (FMT). Infect Dis Rep 2023; 15:238-254. [PMID: 37218816 DOI: 10.3390/idr15030025] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Revised: 04/19/2023] [Accepted: 05/05/2023] [Indexed: 05/24/2023] Open
Abstract
Antimicrobial resistance (AMR) is one of the greatest challenges facing humanity, causing a substantial burden to the global healthcare system. AMR in Gram-negative organisms is particularly concerning due to a dramatic rise in infections caused by extended-spectrum beta-lactamase and carbapenemase-producing Enterobacterales (ESBL and CPE). These pathogens have limited treatment options and are associated with poor clinical outcomes, including high mortality rates. The microbiota of the gastrointestinal tract acts as a major reservoir of antibiotic resistance genes (the resistome), and the environment facilitates intra and inter-species transfer of mobile genetic elements carrying these resistance genes. As colonisation often precedes infection, strategies to manipulate the resistome to limit endogenous infections with AMR organisms, as well as prevent transmission to others, is a worthwhile pursuit. This narrative review presents existing evidence on how manipulation of the gut microbiota can be exploited to therapeutically restore colonisation resistance using a number of methods, including diet, probiotics, bacteriophages and faecal microbiota transplantation (FMT).
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Affiliation(s)
- Blair Merrick
- Centre for Clinical Infection and Diagnostics Research, Guy's and St Thomas' NHS Foundation Trust, King's College, London SE1 7EH, UK
| | - Chrysi Sergaki
- Diagnostics R&D, Medicines and Healthcare Products Regulatory Agency (MHRA), Potters Bar EN6 3QG, UK
| | - Lindsey Edwards
- School of Immunology and Microbial Sciences, Institute of Liver Studies, Faculty of Life Sciences and Medicine, King's College, London SE1 1UL, UK
- Institute of Liver Studies, King's College Hospital NHS Foundation Trust, London SE5 9RS, UK
| | - David L Moyes
- Centre for Host-Microbiome Interactions, Faculty of Dentistry, Oral and Craniofacial Sciences, King's College, London SE1 1UK, UK
| | - Michael Kertanegara
- Centre for Clinical Infection and Diagnostics Research, Guy's and St Thomas' NHS Foundation Trust, King's College, London SE1 7EH, UK
| | - Désirée Prossomariti
- Centre for Clinical Infection and Diagnostics Research, Guy's and St Thomas' NHS Foundation Trust, King's College, London SE1 7EH, UK
| | - Debbie L Shawcross
- School of Immunology and Microbial Sciences, Institute of Liver Studies, Faculty of Life Sciences and Medicine, King's College, London SE1 1UL, UK
- Institute of Liver Studies, King's College Hospital NHS Foundation Trust, London SE5 9RS, UK
| | - Simon D Goldenberg
- Centre for Clinical Infection and Diagnostics Research, Guy's and St Thomas' NHS Foundation Trust, King's College, London SE1 7EH, UK
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4
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Łętocha A, Miastkowska M, Sikora E. Preparation and Characteristics of Alginate Microparticles for Food, Pharmaceutical and Cosmetic Applications. Polymers (Basel) 2022; 14:polym14183834. [PMID: 36145992 PMCID: PMC9502979 DOI: 10.3390/polym14183834] [Citation(s) in RCA: 39] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 09/08/2022] [Accepted: 09/11/2022] [Indexed: 11/16/2022] Open
Abstract
Alginates are the most widely used natural polymers in the pharmaceutical, food and cosmetic industries. Usually, they are applied as a thickening, gel-forming and stabilizing agent. Moreover, the alginate-based formulations such as matrices, membranes, nanospheres or microcapsules are often used as delivery systems. Alginate microparticles (AMP) are biocompatible, biodegradable and nontoxic carriers, applied to encapsulate hydrophilic active substances, including probiotics. Here, we report the methods most frequently used for AMP production and encapsulation of different actives. The technological parameters important in the process of AMP preparation, such as alginate concentration, the type and concentration of other reagents (cross-linking agents, oils, emulsifiers and pH regulators), agitation speed or cross-linking time, are reviewed. Furthermore, the advantages and disadvantages of alginate microparticles as delivery systems are discussed, and an overview of the active ingredients enclosed in the alginate carriers are presented.
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Ferreira de Campos TA, Rech de Marins A, Marques da Silva N, Matiucci MA, Catarini dos Santos I, Alcalde CR, Rodrigues de Souza ML, Gomes RG, Feihrmann AC. Effect of the addition of the probiotic Bifidobacterium animalis subsp. Lactis (BB-12) in free and microencapsulated form and the prebiotic inulin to synbiotic dry coppa. Food Res Int 2022; 158:111544. [DOI: 10.1016/j.foodres.2022.111544] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 06/10/2022] [Accepted: 06/18/2022] [Indexed: 11/04/2022]
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6
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Camelo-Silva C, Verruck S, Ambrosi A, Di Luccio M. Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09315-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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7
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Manassi CF, de Souza SS, Hassemer GDS, Sartor S, Lima CMG, Miotto M, De Dea Lindner J, Rezzadori K, Pimentel TC, Ramos GLDPA, Esmerino E, Holanda Duarte MCK, Marsico ET, Verruck S. Functional meat products: Trends in pro-, pre-, syn-, para- and post-biotic use. Food Res Int 2022; 154:111035. [DOI: 10.1016/j.foodres.2022.111035] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 02/15/2022] [Accepted: 02/16/2022] [Indexed: 12/15/2022]
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8
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Ren H, Deng Y, Wang X. Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.11.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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9
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de Marins AR, de Campos TAF, Pereira Batista AF, Correa VG, Peralta RM, Graton Mikcha JM, Gomes RG, Feihrmann AC. Effect of the addition of encapsulated Lactiplantibacillus plantarum Lp-115, Bifidobacterium animalis spp. lactis Bb-12, and Lactobacillus acidophilus La-5 to cooked burger. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112946] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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10
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WANG X, DENG Y, SUN J, DING Y, LIU Y, TIAN T. Unraveling characterizations of bacterial community and spoilage profiles shift in chilled pork during refrigerated storage. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.80321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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11
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Yan K, Yan L, Meng L, Cai H, Duan A, Wang L, Li Q, El-Sappah AH, Zhao X, Abbas M. Comprehensive Analysis of Bacterial Community Structure and Diversity in Sichuan Dark Tea ( Camellia sinensis). Front Microbiol 2021; 12:735618. [PMID: 34566939 PMCID: PMC8462664 DOI: 10.3389/fmicb.2021.735618] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Accepted: 08/06/2021] [Indexed: 11/13/2022] Open
Abstract
Bacteria and fungi present during pile-fermentation of Sichuan dark tea play a key role in the development of its aesthetic properties, such as color, taste, and fragrance. In our previous study, high-throughput sequencing of dark tea during fermentation revealed Aspergillus was abundant, but scarce knowledge is available about bacterial communities during pile-fermentation. In this study, we rigorously explored bacterial diversity in Sichuan dark tea at each specific stage of piling. Analysis of cluster data revealed 2,948 operational taxonomic units, which were divided into 42 phyla, 98 classes, 247 orders, 461 families, 1,052 genera, and 1,888 species. Certain members of the family Enterobacteriaceae were dominant at early stages of fermentation YC, W1, and W2; Pseudomonas at middle stage W3; and the highest bacterial diversity was observed at the final quality-determining stage W4. Noticeably, probiotics, such as Bacillus, Lactobacillus, Bifidobacterium, and Saccharopolyspora were also significantly higher at the quality-determining stage W4. Our findings might help in precise bacterial inoculation for probiotic food production by increasing the health benefits of Sichuan dark tea. This research also falls under the umbrella of the "Establish Good Health and Well-Being" Sustainable Development Goals of the United Nations Organization.
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Affiliation(s)
- Kuan Yan
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, China
- Key Laboratory of Sichuan Province for Refining Sichuan Tea, Yibin, China
| | - Linfeng Yan
- Sichuan Province Tea Industry Group Co., Ltd., Yibin, China
| | - Lina Meng
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, China
- Key Laboratory of Sichuan Province for Refining Sichuan Tea, Yibin, China
| | - Hongbing Cai
- Sichuan Province Tea Industry Group Co., Ltd., Yibin, China
| | - Ailing Duan
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, China
| | - Lian Wang
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, China
| | - Quanzi Li
- State Key Laboratory of Tree Genetics and Breeding, Chinese Academy of Forestry, Beijing, China
- Research Institute of Forestry, Chinese Academy of Forestry, Beijing, China
| | - Ahmed H. El-Sappah
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, China
- Key Laboratory of Sichuan Province for Refining Sichuan Tea, Yibin, China
- Genetics Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Xianming Zhao
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, China
- Key Laboratory of Sichuan Province for Refining Sichuan Tea, Yibin, China
| | - Manzar Abbas
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, China
- Key Laboratory of Sichuan Province for Refining Sichuan Tea, Yibin, China
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12
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Hung YP, Lee CC, Lee JC, Tsai PJ, Hsueh PR, Ko WC. The Potential of Probiotics to Eradicate Gut Carriage of Pathogenic or Antimicrobial-Resistant Enterobacterales. Antibiotics (Basel) 2021; 10:antibiotics10091086. [PMID: 34572668 PMCID: PMC8470257 DOI: 10.3390/antibiotics10091086] [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: 08/23/2021] [Revised: 09/03/2021] [Accepted: 09/06/2021] [Indexed: 12/31/2022] Open
Abstract
Probiotic supplements have been used to decrease the gut carriage of antimicrobial-resistant Enterobacterales through changes in the microbiota and metabolomes, nutrition competition, and the secretion of antimicrobial proteins. Many probiotics have shown Enterobacterales-inhibiting effects ex vivo and in vivo. In livestock, probiotics have been widely used to eradicate colon or environmental antimicrobial-resistant Enterobacterales colonization with promising efficacy for many years by oral supplementation, in ovo use, or as environmental disinfectants. In humans, probiotics have been used as oral supplements for infants to decease potential gut pathogenic Enterobacterales, and probiotic mixtures, especially, have exhibited positive results. In contrast to the beneficial effects in infants, for adults, probiotic supplements might decrease potentially pathogenic Enterobacterales, but they fail to completely eradicate them in the gut. However, there are several ways to improve the effects of probiotics, including the discovery of probiotics with gut-protection ability and antimicrobial effects, the modification of delivery methods, and the discovery of engineered probiotics. The search for multifunctional probiotics and synbiotics could render the eradication of “bad” Enterobacterales in the human gut via probiotic administration achievable in the future.
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Affiliation(s)
- Yuan-Pin Hung
- Department of Internal Medicine, Tainan Hospital, Ministry of Health and Welfare, Tainan 700, Taiwan;
- Department of Internal Medicine, College of Medicine, National Cheng Kung University Hospital, National Cheng Kung University, Tainan 704, Taiwan; (C.-C.L.); (J.-C.L.)
| | - Ching-Chi Lee
- Department of Internal Medicine, College of Medicine, National Cheng Kung University Hospital, National Cheng Kung University, Tainan 704, Taiwan; (C.-C.L.); (J.-C.L.)
- Clinical Medicine Research Center, College of Medicine, National Cheng Kung University Hospital, National Cheng Kung University, Tainan 704, Taiwan
| | - Jen-Chieh Lee
- Department of Internal Medicine, College of Medicine, National Cheng Kung University Hospital, National Cheng Kung University, Tainan 704, Taiwan; (C.-C.L.); (J.-C.L.)
| | - Pei-Jane Tsai
- Department of Medical Laboratory Science and Biotechnology, College of Medicine, National Cheng Kung University, Tainan 705, Taiwan;
- Institute of Basic Medical Sciences, College of Medicine, National Cheng Kung University, Tainan 705, Taiwan
- Department of Pathology, National Cheng Kung University Hospital, National Cheng Kung University, Tainan 704, Taiwan
| | - Po-Ren Hsueh
- Departments of Laboratory Medicine and Internal Medicine, China Medical University Hospital, School of Medicine, China Medical University, Taichung 404, Taiwan
- Correspondence: (P.-R.H.); (W.-C.K.)
| | - Wen-Chien Ko
- Department of Internal Medicine, College of Medicine, National Cheng Kung University Hospital, National Cheng Kung University, Tainan 704, Taiwan; (C.-C.L.); (J.-C.L.)
- Department of Medicine, College of Medicine, National Cheng Kung University, Tainan 705, Taiwan
- Correspondence: (P.-R.H.); (W.-C.K.)
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13
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Machado Vasconcelos LI, Silva-Buzanello RAD, Kalschne DL, Scremin FR, Stival Bittencourt PR, Gaudêncio Dias JT, Canan C, Corso MP. Functional fermented sausages incorporated with microencapsulated Lactobacillus plantarum BG 112 in Acrycoat S100. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111596] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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14
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Cavalheiro CP, Ruiz-Capillas C, Herrero AM, Pintado T. Dry-fermented sausages inoculated with Enterococcus faecium CECT 410 as free cells or in alginate beads. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110561] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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15
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Chen F, Zhao C, Feng J, Zhao Y. Optimization conditions for the prolonged storage of fermented pork jerky using
Lactobacillus bulgaricus
as a starter culture. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Feifei Chen
- College of Bioengineering Sichuan University of Science and Engineering Yibin P.R. China
| | - Changqing Zhao
- College of Bioengineering Sichuan University of Science and Engineering Yibin P.R. China
| | - Jiao Feng
- College of Bioengineering Sichuan University of Science and Engineering Yibin P.R. China
| | - Yang Zhao
- College of Bioengineering Sichuan University of Science and Engineering Yibin P.R. China
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16
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Encapsulated probiotic cells: Relevant techniques, natural sources as encapsulating materials and food applications – A narrative review. Food Res Int 2020; 137:109682. [DOI: 10.1016/j.foodres.2020.109682] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 08/04/2020] [Accepted: 09/06/2020] [Indexed: 02/07/2023]
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17
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Monitoring the Processing of Dry Fermented Sausages with a Portable NIRS Device. Foods 2020; 9:foods9091294. [PMID: 32938016 PMCID: PMC7555696 DOI: 10.3390/foods9091294] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 09/09/2020] [Accepted: 09/11/2020] [Indexed: 12/29/2022] Open
Abstract
This work studies the ability of a MicroNIR (VIAVI, Santa Rosa, CA) device to monitor the dry fermented sausage process with the use of multivariate data analysis. Thirty sausages were made and subjected to dry fermentation, which was divided into four main stages. Physicochemical (weight lost, pH, moisture content, water activity, color, hardness, and thiobarbiruric reactive substances analysis) and sensory (quantitative descriptive analysis) characterizations of samples on different steps of the ripening process were performed. Near-infrared (NIR) spectra (950-1650 nm) were taken throughout the process at three points of the samples. Physicochemical data were explored by distance to K-Nearest Neighbor (K-NN) cluster analysis, while NIR spectra were studied by partial least square-discriminant analysis; before these models, Principal Component Analysis (PCA) was performed in both databases. The results of multivariate data analysis showed the ability to monitor and classify the different stages of ripening process (mainly the fermentation and drying steps). This study showed that a portable NIR device (MicroNIR) is a nondestructive, simple, noninvasive, fast, and cost-effective tool with the ability to monitor the dry fermented sausage processing and to classify samples as a function of the stage, constituting a feasible decision method for sausages to progress to the following processing stage.
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Cavalheiro CP, Ruiz‐Capillas C, Herrero AM, Jiménez‐Colmenero F, Pintado T, Menezes CR, Fries LLM. Effect of encapsulated
Lactobacillus plantarum
as probiotic on dry‐sausages during chilled storage. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14695] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Carlos Pasqualin Cavalheiro
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne) Programa de Pós‐Graduação em Ciência de Alimentos (PGAli) Universidade Federal da Bahia (UFBA) Adhemar de Barros Avenue Salvador40170110Brazil
- Department of Products Institute of Food Science, Technology and Nutrition (ICTAN – CSIC) 10 José Antonio Novais Street Madrid28040Spain
- Programa de Pós‐Graduação em Ciência e Tecnologia dos Alimentos (PPGCTA) Universidade Federal de Santa Maria (UFSM) 1000 Roraime Avenue Santa Maria97105900Brazil
| | - Claudia Ruiz‐Capillas
- Department of Products Institute of Food Science, Technology and Nutrition (ICTAN – CSIC) 10 José Antonio Novais Street Madrid28040Spain
| | - Ana Maria Herrero
- Department of Products Institute of Food Science, Technology and Nutrition (ICTAN – CSIC) 10 José Antonio Novais Street Madrid28040Spain
| | - Francisco Jiménez‐Colmenero
- Department of Products Institute of Food Science, Technology and Nutrition (ICTAN – CSIC) 10 José Antonio Novais Street Madrid28040Spain
| | - Tatiana Pintado
- Department of Products Institute of Food Science, Technology and Nutrition (ICTAN – CSIC) 10 José Antonio Novais Street Madrid28040Spain
| | - Cristiano Ragagnin Menezes
- Programa de Pós‐Graduação em Ciência e Tecnologia dos Alimentos (PPGCTA) Universidade Federal de Santa Maria (UFSM) 1000 Roraime Avenue Santa Maria97105900Brazil
| | - Leadir Lucy Martins Fries
- Programa de Pós‐Graduação em Ciência e Tecnologia dos Alimentos (PPGCTA) Universidade Federal de Santa Maria (UFSM) 1000 Roraime Avenue Santa Maria97105900Brazil
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19
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Wang X, Zhang Y, Sun J, Pan P, Liu Y, Tian T. Effects of starter culture inoculation on microbial community diversity and food safety of Chinese Cantonese sausages by high-throughput sequencing. Journal of Food Science and Technology 2020; 58:931-939. [PMID: 33678876 DOI: 10.1007/s13197-020-04607-y] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/27/2020] [Accepted: 06/19/2020] [Indexed: 12/26/2022]
Abstract
Effects of starter culture composed of Lactobacillus sakei, Pediococcus pentosaceus, Staphylococcus xylosus and Staphylococcus carnosus at the ratios (w/w) of 1:1:1:1 on bacterial community diversity and food safety of Chinese Cantonese sausages were demonstrated by high-throughput sequencing technology. At genus level, spoilage organisms and pathogenic bacteria such as Vibrio spp., Acinetobacter spp., Enterobacter spp., Yersinia spp. accounted for 54.13%, 10.01%, 6.94% and 5.35% of bacterial in the initial fermentation of spontaneous sausage, and the dominant bacteria of Lactobacillus spp. reached 84.61% on day 20. Accordingly, the total proportion of Pediococcus spp., Lactobacillus spp. and Staphylococcus spp. were present higher than 98% during fermentation in fermented sausage by starter culture inoculation, and Pediococcus spp. was dominant genus and increased from 53.53 to 74.09% during whole fermentation process. Moreover, the histamine accumulation was lower 84.17% in sausage fermented by starter culture inoculation than that of spontaneous sausage, suggesting that starter culture could decrease histamine accumulation of sausages significantly (P < 0.01). These results revealed that the starter culture inoculation was conducive to improve the microbial quality and food safety of Chinese Cantonese sausages.
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Affiliation(s)
- Xinhui Wang
- Meat-Processing Application Key Laboratory of Sichuan Province, Chengdu University, Chengdu, 610106 Sichuan Province China
| | - Yalin Zhang
- Meat-Processing Application Key Laboratory of Sichuan Province, Chengdu University, Chengdu, 610106 Sichuan Province China.,Ministry of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, 644000 Sichuan Province China
| | - Jinsong Sun
- Meat-Processing Application Key Laboratory of Sichuan Province, Chengdu University, Chengdu, 610106 Sichuan Province China
| | - Pan Pan
- Meat-Processing Application Key Laboratory of Sichuan Province, Chengdu University, Chengdu, 610106 Sichuan Province China
| | - Yang Liu
- Meat-Processing Application Key Laboratory of Sichuan Province, Chengdu University, Chengdu, 610106 Sichuan Province China
| | - Tian Tian
- Chengdu Agricultural College, Chengdu, 611130 Sichuan Province China
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