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Ju M, Piao C, Zhang J, Mu B, Li G, Zhang W. Hydrolysis of pork sarcoplasmic protein extracts by unique staphylococci isolated from low-salt dry-cured ham. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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2
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Zeng X, Meng J, Zhang W, He L, Deng L, Ye C. Changes in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation. Food Sci Nutr 2021; 9:5899-5913. [PMID: 34760224 PMCID: PMC8565211 DOI: 10.1002/fsn3.2095] [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: 07/06/2020] [Revised: 12/16/2020] [Accepted: 12/16/2020] [Indexed: 11/24/2022] Open
Abstract
This study characterized the changes in the microbiological, physicochemical properties of Suan rou during fermentation via three different techniques (Technique A is a traditional production process. Based on technique A, technique B adds a total of 200 g of sucrose to the thinly sliced meat, and technique C changes the amount of salt in the thinly sliced meat to 200 grams.). Compared to batch A, the samples from batches B and C featured more rapid reduction in pH and generated more TA. Myofibrillar proteins in batches B and C showed higher degradation rate, and several low-molecular-weight metabolites were determined on the basis of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) gel lanes. The contents of thiobarbituric acid (TBARS) and total volatile base nitrogen (TVB-N) and the growth of spoilage bacteria and pathogens were suppressed in the three batches. A relatively compatible acid-salinity proportion was presented in the Suan rou of batches A and B compared with that of batch C. The results show that the Suan rou made by B technology was more palatable acid flavor and abundant nutrition.
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Affiliation(s)
- Xuefeng Zeng
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and ProcessingGuiyangChina
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous RegionMinistry of EducationGuiyangChina
| | - Ju Meng
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and ProcessingGuiyangChina
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous RegionMinistry of EducationGuiyangChina
| | - Wei Zhang
- College of Food Science and EngineeringWuhan Polytechnic UniversityWuhanChina
| | - Laping He
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and ProcessingGuiyangChina
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous RegionMinistry of EducationGuiyangChina
| | - Li Deng
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and ProcessingGuiyangChina
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous RegionMinistry of EducationGuiyangChina
| | - Chun Ye
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and ProcessingGuiyangChina
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous RegionMinistry of EducationGuiyangChina
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3
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Zeng X, Yang Q, Zhang W, Liu J, He L, Deng L, Guo X. Effects of Liquid Smoking on the Microbiological and Physicochemical Characteristics of Suan Yu, a Traditional Chinese Fermented Fish Product. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1881675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Xuefeng Zeng
- Schol of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Qin Yang
- Schol of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Wei Zhang
- Schol of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Jingui Liu
- Schol of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Laping He
- Schol of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
| | - Li Deng
- Schol of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
- School of Economics, Guizhou University of Commerce, Guiyang, Guizhou, China
| | - Xu Guo
- Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guizhou University, Guiyang, Guizhou, China
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4
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Zeng X, Tang Z, Zhang W, He L, Deng L, Ye C, Fan J. Effect of red koji as a Starter Culture in "Wanergao": A Traditional Fermented Food in China. Food Sci Nutr 2020; 8:5580-5590. [PMID: 33133560 PMCID: PMC7590277 DOI: 10.1002/fsn3.1849] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 07/27/2020] [Accepted: 07/28/2020] [Indexed: 12/29/2022] Open
Abstract
The objective of this study was to explore the effect of red kojis on essential indices of Wanergao. The results showed that red koji-inoculated Wanergao showed higher pH values (4.38 ± 0.06 and 4.39 ± 0.06) and lower TA values (1.61 ± 0.05 and 1.63 ± 0.05) compared to the control group. LAB and yeast in the starter culture group gradually increased to 7.57 ± 0.12, 7.64 ± 0.15 log cfu.g-1 and 8.59 ± 0.21, 8.64 ± 0.23 log cfu.g-1, respectively. During fermentation, the dominant microorganism was Lactobacillus plantarum and Saccharomyces cerevisiae. Compared to the Wanergao made using traditional backslopping, the red koji-inoculated Wanergao contained more amylases, EAA and DAA contents compared to the control sample. The red kojis and control samples presented different hardness, chewiness, and cohesiveness, as well as similar values in springiness, gumminess, and adhesiveness. Sensory analysis also showed higher chewiness aroma and resilience of Wanergao in the starter culture group than in the control group.
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Affiliation(s)
- Xuefeng Zeng
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
| | - Zhongyue Tang
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
| | - Wei Zhang
- College of Food Science and EngineeringWuhan Polytechnic UniversityWuhanChina
| | - Lapin He
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
| | - Li Deng
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
| | - Chun Ye
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
| | - Jin Fan
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
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5
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Wang Y, Li F, Chen J, Sun Z, Wang F, Wang C, Fu L. High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham. Food Microbiol 2020; 94:103643. [PMID: 33279069 DOI: 10.1016/j.fm.2020.103643] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 09/11/2020] [Accepted: 09/13/2020] [Indexed: 01/10/2023]
Abstract
Our purpose was to investigate the main bacterial microbiota and volatile profiles in the Chinese traditional dry-cured product-Jinhua ham during different processing stages and to analyze the role of the main microbiota in the formation of characteristic flavor. We determined the microbiota of Jinhua ham by using 16 S high throughput sequencing, and found that Staphylococcus constituted the predominant microbiota throughout the flavor formation process. Based on the volatile profiles of Jinhua dry-cured products from 11 different processing via SPME-GC-MS analysis, Aldehydes were the main groups of volatiles, with the most abundant ones being hexanal (13.89%) and nonanal (3.96%). To further investigate the relationship between predominant microbiota and the major volatile compounds in Jinhua ham, we screened and isolated genus Staphylococcus with high protease and lipase activities. The main Staphylococcus isolates, S. saprophyticus (53.4%) and S. equorum (31.0%) are related to the yields of aldehydes by producing hexanal, nonanal, benzaldehyde, and phenylacetaldehyde, indicating their contributions on the formation of characteristic flavor substances in Jinhua ham.
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Affiliation(s)
- Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China
| | - Fan Li
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China
| | - Jian Chen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China
| | - Zhihua Sun
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China
| | - Feifei Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China
| | - Chong Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China
| | - Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China.
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6
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Zeng X, Wan W, He L, Deng L, Fan J. Commercial Saccharomyces cerevisiae as a starter culture in "Wanergao": A traditional fermented food in China. FOOD SCI TECHNOL INT 2020; 27:197-209. [PMID: 32718196 DOI: 10.1177/1082013220941764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
To explore the effect of commercial Saccharomyces cerevisiae on the quality of traditional "Wanergao" for reasonable consuming guidance, the dominant microbes, physicochemical property, free amino acid content, texture, and sensory properties during fermentation of "Wanergao" were illustrated in this paper. Compared with the samples in the control group, "Wanergao" samples in the two groups that were subjected to S. cerevisiae inoculation had weaker acidity (the pH values dropped from 4.39 ± 0.08 to 4.36 ± 0.07 and 4.36 ± 0.07 within 2 h during fermentation), higher fermenting rate (volume increased from 100 ± 1.31 to 305 ± 4.61 and 316 ± 4.93 mL separately within 3 h), and the dominant lactic acid bacteria and yeast being leukonid and S. cerevisiae. More amylose, ethanol, and free amino acid were detected in "Wanergao" produced with S. cerevisiae inoculation compared with "Wanergao" produced by sourdough. The two kinds of "Wanergao" presented various hardness (2318 ± 112, 2279 ± 103), springiness (0.76 ± 0.03, 0.71 ± 0.03), chewiness (1.43 ± 0.05, 1.41 ± 0.06), and cohesiveness (0.68 ± 0.03, 0.62 ± 0.03) after fermentation. The result of sensory analysis revealed that "Wanergao" in the S. cerevisiae group had higher elasticity, aroma, and restoring force. The experiment demonstrated that "Wanergao" produced by using S. cerevisiae is a kind of fermented rice product with rich fragrance, high amount of nutrients, and strong elasticity.
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Affiliation(s)
- Xuefeng Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Weiyang Wan
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Laping He
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Li Deng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Jin Fan
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
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7
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Gonçalves MTP, Benito MJ, Córdoba MDG, Egas C, Merchán AV, Galván AI, Ruiz-Moyano S. Bacterial Communities in Serpa Cheese by Culture Dependent Techniques, 16S rRNA Gene Sequencing and High-throughput Sequencing Analysis. J Food Sci 2018; 83:1333-1341. [PMID: 29660816 DOI: 10.1111/1750-3841.14141] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Revised: 03/02/2018] [Accepted: 03/06/2018] [Indexed: 11/30/2022]
Abstract
Serpa cheese is one of the traditional regional Portuguese cheeses having the Protected Denomination of Origin (PDO) designation. This study investigated the bacterial community in the traditional Portuguese Serpa cheese. The microorganisms identified at the end of ripening (30 days) mainly were lactic acid bacteria (LAB). Lactobacillus paracasei/Lactobacillus casei was the main species in cheese from PDO registered industries, whereas in non-PDO registered industries Lactobacillus brevis was highlighted, among other LAB. Enterobacteriaceae species were detected at 20% to 40% of the total isolates. The results obtained by high-throughput sequencing analysis confirmed that LAB was the main microbial group, with Lactococcus genus contributing to approximately 40% to 60% of the population, followed by Leuconostoc and Lactobacillus. The Enterobacteriaceae family was also important. The differences between bacterial communities from PDO and non-PDO registered industries suggest that the lack of regulation of the cheese-making practices may influence unfavorably. The new knowledge about bacterial diversity in Serpa cheese could be useful to set up new ripening conditions, which favor the development of desirable microorganisms. PRACTICAL APPLICATION The control of the manufacturing process of traditional cheeses can be improved through the knowledge of the bacterial diversity that develops. Thus, the growth of desirable microorganisms can be promoted to homogenize the final product.
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Affiliation(s)
| | - María José Benito
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Univ. de Extremadura, Avd. Adolfo Suárez s/n, 06007, Badajoz, Spain.,Inst. Univ. de Investigación en Recursos Agrarios (INURA), Avd. De la Investigación s/n, Univ. de Extremadura, 06006, Badajoz, Spain
| | - María de Guía Córdoba
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Univ. de Extremadura, Avd. Adolfo Suárez s/n, 06007, Badajoz, Spain.,Inst. Univ. de Investigación en Recursos Agrarios (INURA), Avd. De la Investigación s/n, Univ. de Extremadura, 06006, Badajoz, Spain
| | - Conceição Egas
- UCBiotech-CNC, BiocantPark, Núcleo 04, Lote 08, 3060-197, Cantanhede, Portugal
| | - Almudena V Merchán
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Univ. de Extremadura, Avd. Adolfo Suárez s/n, 06007, Badajoz, Spain.,Inst. Univ. de Investigación en Recursos Agrarios (INURA), Avd. De la Investigación s/n, Univ. de Extremadura, 06006, Badajoz, Spain
| | - Ana I Galván
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Univ. de Extremadura, Avd. Adolfo Suárez s/n, 06007, Badajoz, Spain.,Inst. Univ. de Investigación en Recursos Agrarios (INURA), Avd. De la Investigación s/n, Univ. de Extremadura, 06006, Badajoz, Spain
| | - Santiago Ruiz-Moyano
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Univ. de Extremadura, Avd. Adolfo Suárez s/n, 06007, Badajoz, Spain.,Inst. Univ. de Investigación en Recursos Agrarios (INURA), Avd. De la Investigación s/n, Univ. de Extremadura, 06006, Badajoz, Spain
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8
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Zhang Y, Hu P, Lou L, Zhan J, Fan M, Li D, Liao Q. Antioxidant Activities of Lactic Acid Bacteria for Quality Improvement of Fermented Sausage. J Food Sci 2017; 82:2960-2967. [PMID: 29131334 DOI: 10.1111/1750-3841.13975] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2016] [Revised: 07/09/2017] [Accepted: 10/05/2017] [Indexed: 11/29/2022]
Abstract
Lactobacillus curvatus (SR6) and Lactobacillus paracasei (SR10-1) were assessed for their antioxidant activities and inoculated into sausages to investigate their effects on quality during fermentation. The results showed that L. curvatus SR6 had better DPPH• scavenging activity (59.67% ± 6.68%) and reducing power (47.31% ± 4.62%) and L. paracasei SR10-1 had better OH• scavenging activity (285.67% ± 2.00%) and anti-lipid peroxidation capacity (63.89% ± 0.93%). The superoxide dismutase activity of the cell culture fluid was greater than 47.00 U/mL, and the catalase activity of the cell-free extracts was greater than 1.00 U/mL. In the sausage model, lactic acid bacteria rapidly became the dominant microflora and reduced the moisture content, water activity, nitrite, and pH. The bacteria significantly enhanced the antioxidant activity of the sausage extracts, which improved the sensory characteristics and safety of the sausages. These results illustrate that both strains have excellent antioxidant activities and can be used as antioxidant starters in fermented meat products. PRACTICAL APPLICATION The study illustrated the antioxidant and antioxidase activities of Lactobacillus curvatus SR6 and Lactobacillus paracasei SR10-1 and demonstrated the changes in the quality characteristics and antioxidant activities of fermented sausages. The findings provide valuable information for the meat industry on the application of functional starters in fermented meat products.
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Affiliation(s)
- Yulong Zhang
- School of Liquor and Food Engineering, Guizhou Univ., Guiyang, 550025, China
| | - Ping Hu
- School of Liquor and Food Engineering, Guizhou Univ., Guiyang, 550025, China
| | - Lijiao Lou
- School of Liquor and Food Engineering, Guizhou Univ., Guiyang, 550025, China
| | - Jianlong Zhan
- School of Liquor and Food Engineering, Guizhou Univ., Guiyang, 550025, China
| | - Min Fan
- School of Liquor and Food Engineering, Guizhou Univ., Guiyang, 550025, China
| | - Dan Li
- School of Liquor and Food Engineering, Guizhou Univ., Guiyang, 550025, China
| | - Qianwei Liao
- School of Liquor and Food Engineering, Guizhou Univ., Guiyang, 550025, China
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Carrizosa E, Benito MJ, Ruiz-Moyano S, Hernández A, Villalobos MDC, Martín A, Córdoba MDG. Bacterial communities of fresh goat meat packaged in modified atmosphere. Food Microbiol 2017; 65:57-63. [DOI: 10.1016/j.fm.2017.01.023] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 01/23/2017] [Accepted: 01/25/2017] [Indexed: 01/08/2023]
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10
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Villalobos MDC, Serradilla MJ, Martín A, Hernández-León A, Ruíz-Moyano S, Córdoba MDG. Characterization of microbial population of breba and main crops (Ficus carica) during cold storage: Influence of passive modified atmospheres (MAP) and antimicrobial extract application. Food Microbiol 2017; 63:35-46. [PMID: 28040180 DOI: 10.1016/j.fm.2016.10.035] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2016] [Revised: 10/17/2016] [Accepted: 10/25/2016] [Indexed: 11/16/2022]
Abstract
The purpose of this work was to study the changes of bacterial and fungal population of breba fruits such as 'Banane' and 'San Antonio' as well as 'Cuello Dama Negro', 'Cuello Dama Blanco' and 'San Antonio' fig cultivars stored in passive modified atmospheres (MAP) by the use of three different microperforated films (M10 with 16 holes; M30 with five holes and M50 with three holes). Moreover the effects of the application of aqueous soy polyphenolic antimicrobial extract (APE), alone or combined with MAP, were also studied for 'Cuello Dama Negro' and 'Cuello Dama Blanco' fig cultivars. Bacteria and fungi isolates were identified by PCR-RFLP of 16S rRNA and ITS regions, respectively, and subsequently sequence of the different patterns obtained. The results indicated that Pseudomonas gessardii, Pantoea agglomerans and Enterobacter asburiae were the main species of bacteria found in all the treatments studied. The fungal species identified were Aureobasidium pulullans, Cladosporium cladosporioides and Alternaria alternata, which were found in a lower percentage in fruit stored in MAP and fruits treated with antimicrobial extracts, as this treatments allowed to reduce the microbial growth of moulds and yeasts. Thus, the application of treatments such as M30, M50 or the combination of MAP with antimicrobial extract was highly effective to control fruit spoilage in fig and breba crops.
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Affiliation(s)
- María Del Carmen Villalobos
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain; Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain
| | - Manuel Joaquín Serradilla
- Instituto Tecnológico Agroalimentario de Extremadura (INTAEX-CICYTEX), Área de Vegetales, Junta de Extremadura, Avda, Adolfo Suárez s/n, 06007 Badajoz, Spain
| | - Alberto Martín
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain; Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain
| | - Alejandro Hernández-León
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain; Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain
| | - Santiago Ruíz-Moyano
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain; Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain
| | - María de Guía Córdoba
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain; Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain.
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11
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Zeng X, Xia W, Jiang Q, Xu Y, Fan J. Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu - A Traditional Chinese Low-Salt Fermented Whole Fish. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13131] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xuefeng Zeng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University, Lihu 1800, Wuxi; 214122 China
- School of Liquor and Food Engineering; Guizhou University; Guiyang China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University, Lihu 1800, Wuxi; 214122 China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University, Lihu 1800, Wuxi; 214122 China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University, Lihu 1800, Wuxi; 214122 China
| | - Jing Fan
- School of Liquor and Food Engineering; Guizhou University; Guiyang China
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12
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Zeng X, Zhang W, Zhu Q. Effect of starter cultures on the quality ofSuan yu, a Chinese traditional fermented freshwater fish. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13140] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xuefeng Zeng
- School of Liquor and Food Engineering; Guizhou University; Guiyang 550000 Guizhou China
| | - Wei Zhang
- College of Food Science and Engineering; Wuhan Polytechnic University; Wuhan 430023 Hubei China
| | - Qiujin Zhu
- School of Liquor and Food Engineering; Guizhou University; Guiyang 550000 Guizhou China
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13
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Fernández M, Benito MJ, Martín A, Casquete R, Córdoba JJ, Córdoba MG. Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage "salchichón". Heliyon 2016; 2:e00093. [PMID: 27441267 PMCID: PMC4946076 DOI: 10.1016/j.heliyon.2016.e00093] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2015] [Revised: 02/19/2016] [Accepted: 03/21/2016] [Indexed: 12/02/2022] Open
Abstract
The effect of the addition of an autochthonous starter culture and the protease EPg222 on the generation of angiotensin-I-converting enzyme (ACE)-inhibitory and antioxidant compounds by the dry-fermented sausage "salchichón" was investigated. Sausages were prepared with purified EPg222 and Pediococcus acidilactici MS200 and Staphylococcus vitulus RS34 as the starter culture (P200S34), separately and together, ripened for 90 days, and compared to a control batch. Among the ripening time points (20, 35, 65, 90 days) studied, batches inoculated with EPg222 had higher nitrogen compound concentrations at 63 days of ripening. ACE-inhibitory and antioxidant activities were also highest in both batches with EPg222 at 63 days of ripening, and these activities were stable in most cases after in vitro simulated gastrointestinal digestion. These activities were correlated with the most relevant compounds detected by HLPC-ESI-MS. The principal components analysis (PCA) linked the P200S34 + EPg222 batch with the major compounds identified. The antioxidant activity was higher at 63 days of ripening, especially in highly proteolytic batches, such as P200S34 + EPg222. The ACE-inhibitory activity was not associated with any of the major compounds. The use of the enzyme EPg222 in association with the starter culture P200S34 in the preparation of dry-cured meat products could be of great importance due to their demonstrated ability to produce compounds with high biological activity, such as ACE-inhibitory and antioxidant activity.
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Affiliation(s)
- Margarita Fernández
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, e Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n., 06071 Badajoz, Spain
| | - María J. Benito
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, e Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n., 06071 Badajoz, Spain
| | - Alberto Martín
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, e Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n., 06071 Badajoz, Spain
| | - Rocío Casquete
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, e Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n., 06071 Badajoz, Spain
| | - Juan J Córdoba
- Higiene y Seguridad de los Alimentos, Universidad de Extremadura, Avda. Universidad s/n, 10071 Cáceres, Spain
| | - María G. Córdoba
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, e Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n., 06071 Badajoz, Spain
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Fernández M, Ruiz-Moyano S, Benito MJ, Martín A, Hernández A, Córdoba MDG. Potential antimicrobial and antiproliferative activities of autochthonous starter cultures and protease EPg222 in dry-fermented sausages. Food Funct 2016; 7:2320-30. [DOI: 10.1039/c6fo00236f] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This work studied the presence of nitrogen compounds with bioactive properties in Iberian pork sausages that were manufactured using different autochthonous starter cultures and protease EPg222.
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Affiliation(s)
- Margarita Fernández
- Nutrición y Bromatología
- Escuela de Ingenierías Agrarias
- Universidad de Extremadura
- 06007 Badajoz
- Spain
| | - Santiago Ruiz-Moyano
- Nutrición y Bromatología
- Escuela de Ingenierías Agrarias
- Universidad de Extremadura
- 06007 Badajoz
- Spain
| | - María José Benito
- Nutrición y Bromatología
- Escuela de Ingenierías Agrarias
- Universidad de Extremadura
- 06007 Badajoz
- Spain
| | - Alberto Martín
- Nutrición y Bromatología
- Escuela de Ingenierías Agrarias
- Universidad de Extremadura
- 06007 Badajoz
- Spain
| | - Alejandro Hernández
- Nutrición y Bromatología
- Escuela de Ingenierías Agrarias
- Universidad de Extremadura
- 06007 Badajoz
- Spain
| | - María de Guía Córdoba
- Nutrición y Bromatología
- Escuela de Ingenierías Agrarias
- Universidad de Extremadura
- 06007 Badajoz
- Spain
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15
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Fernández M, Martín A, Benito MJ, Casquete R, Recio I, Córdoba MDG. Influence of starter cultures on the generation of antioxidant nitrogen compounds in Iberian dry-fermented sausages. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12978] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Margarita Fernández
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; Instituto Universitario de Recursos Agroalimentarios (INURA); Universidad de Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| | - Alberto Martín
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; Instituto Universitario de Recursos Agroalimentarios (INURA); Universidad de Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| | - María José Benito
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; Instituto Universitario de Recursos Agroalimentarios (INURA); Universidad de Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| | - Rocio Casquete
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; Instituto Universitario de Recursos Agroalimentarios (INURA); Universidad de Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación (CIAL CSIC-UAM); Nicolás Cabrera 9 28049 Madrid Spain
| | - María De Guía Córdoba
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; Instituto Universitario de Recursos Agroalimentarios (INURA); Universidad de Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
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16
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Pisacane V, Callegari ML, Puglisi E, Dallolio G, Rebecchi A. Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix. Int J Food Microbiol 2015; 207:57-65. [DOI: 10.1016/j.ijfoodmicro.2015.04.029] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2014] [Revised: 02/19/2015] [Accepted: 04/19/2015] [Indexed: 11/27/2022]
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17
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El Haddad L, Ben Abdallah N, Plante PL, Dumaresq J, Katsarava R, Labrie S, Corbeil J, St-Gelais D, Moineau S. Improving the safety of Staphylococcus aureus polyvalent phages by their production on a Staphylococcus xylosus strain. PLoS One 2014; 9:e102600. [PMID: 25061757 PMCID: PMC4111496 DOI: 10.1371/journal.pone.0102600] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2014] [Accepted: 06/19/2014] [Indexed: 01/25/2023] Open
Abstract
Team1 (vB_SauM_Team1) is a polyvalent staphylococcal phage belonging to the Myoviridae family. Phage Team1 was propagated on a Staphylococcus aureus strain and a non-pathogenic Staphylococcus xylosus strain used in industrial meat fermentation. The two Team1 preparations were compared with respect to their microbiological and genomic properties. The burst sizes, latent periods, and host ranges of the two derivatives were identical as were their genome sequences. Phage Team1 has 140,903 bp of double stranded DNA encoding for 217 open reading frames and 4 tRNAs. Comparative genomic analysis revealed similarities to staphylococcal phages ISP (97%) and G1 (97%). The host range of Team1 was compared to the well-known polyvalent staphylococcal phages phi812 and K using a panel of 57 S. aureus strains collected from various sources. These bacterial strains were found to represent 18 sequence types (MLST) and 14 clonal complexes (eBURST). Altogether, the three phages propagated on S. xylosus lysed 52 out of 57 distinct strains of S. aureus. The identification of phage-insensitive strains underlines the importance of designing phage cocktails with broadly varying and overlapping host ranges. Taken altogether, our study suggests that some staphylococcal phages can be propagated on food-grade bacteria for biocontrol and safety purposes.
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Affiliation(s)
- Lynn El Haddad
- Département de biochimie et de microbiologie, Faculté des sciences et de génie, Groupe de recherche en écologie buccale, Faculté de médecine dentaire, Félix d'Hérelle Reference Center for Bacterial Viruses, Université Laval, Québec, Canada
| | - Nour Ben Abdallah
- Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Québec, Canada
| | - Pier-Luc Plante
- Département de Médecine Moléculaire, Faculté de Médecine, Université Laval, Québec, Canada
| | - Jeannot Dumaresq
- Département de Microbiologie et d'Infectiologie, Centre Hospitalier Affilié Universitaire Hôtel-Dieu de Lévis, Lévis, Québec, Canada
| | - Ramaz Katsarava
- Institute of Chemistry & Molecular Engineering, Agricultural University of Georgia, University Campus at Digomi, Tbilsi, Georgia
| | - Steve Labrie
- Département des sciences des aliments et de nutrition, Faculté des sciences de l'agriculture et de l'alimentation, Dairy Science and Technology Research Centre/Institute of nutrition and functional foods, Université Laval, Québec, Canada
| | - Jacques Corbeil
- Département de Médecine Moléculaire, Faculté de Médecine, Université Laval, Québec, Canada
| | - Daniel St-Gelais
- Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Québec, Canada
- Département des sciences des aliments et de nutrition, Faculté des sciences de l'agriculture et de l'alimentation, Dairy Science and Technology Research Centre/Institute of nutrition and functional foods, Université Laval, Québec, Canada
| | - Sylvain Moineau
- Département de biochimie et de microbiologie, Faculté des sciences et de génie, Groupe de recherche en écologie buccale, Faculté de médecine dentaire, Félix d'Hérelle Reference Center for Bacterial Viruses, Université Laval, Québec, Canada
- * E-mail:
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Kesmen Z, Yarimcam B, Aslan H, Ozbekar E, Yetim H. Application of Different Molecular Techniques for Characterization of Catalase-Positive Cocci Isolated from Sucuk. J Food Sci 2014; 79:M222-9. [DOI: 10.1111/1750-3841.12328] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2013] [Accepted: 09/30/2013] [Indexed: 11/26/2022]
Affiliation(s)
- Zülal Kesmen
- Faculty of Engineering; Food Engineering Dept., Erciyes Univ; 38039 Kayseri Turkey
- Faculty of Engineering; Food Engineering Dept., Bingol Univ; Bingol Turkey
| | - Burcu Yarimcam
- Faculty of Engineering; Food Engineering Dept., Erciyes Univ; 38039 Kayseri Turkey
- Faculty of Engineering; Food Engineering Dept., Bingol Univ; Bingol Turkey
| | - Hakiye Aslan
- Faculty of Engineering; Food Engineering Dept., Erciyes Univ; 38039 Kayseri Turkey
- Faculty of Engineering; Food Engineering Dept., Bingol Univ; Bingol Turkey
| | - Esra Ozbekar
- Faculty of Engineering; Food Engineering Dept., Erciyes Univ; 38039 Kayseri Turkey
- Faculty of Engineering; Food Engineering Dept., Bingol Univ; Bingol Turkey
| | - Hasan Yetim
- Faculty of Engineering; Food Engineering Dept., Erciyes Univ; 38039 Kayseri Turkey
- Faculty of Engineering; Food Engineering Dept., Bingol Univ; Bingol Turkey
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19
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Zeng X, Xia W, Jiang Q, Yang F. Effect of autochthonous starter cultures on microbiological and physico-chemical characteristics of Suan yu, a traditional Chinese low salt fermented fish. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.03.001] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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20
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Ordiales E, Benito MJ, Martín A, Casquete R, Serradilla MJ, de Guía Córdoba M. Bacterial communities of the traditional raw ewe's milk cheese “Torta del Casar” made without the addition of a starter. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.03.027] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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21
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Study of microbiological quality of controlled atmosphere packaged ‘Ambrunés’ sweet cherries and subsequent shelf-life. Int J Food Microbiol 2013; 166:85-92. [DOI: 10.1016/j.ijfoodmicro.2013.06.006] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2012] [Revised: 06/03/2013] [Accepted: 06/03/2013] [Indexed: 11/23/2022]
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22
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YOKOI KJ, TAKETO A, KODAIRA KI. The Microflora of Modern Ika-kurozukuri, Salted Squid with Ink and Liver. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.711] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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23
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Casquete R, Martín A, Benito MJ, Ruiz-Moyano S, Nevado FP, Córdoba MDG. Impact of pre-selected autochthonous starter cultures on the flavor quality of Iberian dry-fermented "salchichón" sausage with different ripening processes. J Food Sci 2012; 76:S535-44. [PMID: 22416726 DOI: 10.1111/j.1750-3841.2011.02425.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
UNLABELLED The purpose of this study was to investigate the impact on flavor quality of 2 autochthonous starter cultures in the manufacture of Iberian dry-fermented "sálchichón." A total of 2 strains of Pediococcus acidilactici (MS200 and MS198) were combined individually with a strain of Staphylococcus vitulus (RS34) to obtain 2 starter cultures: P200S34 and P198S34. The ability of both starter cultures to implant during 2 different manufacturing procedures of "salchichón" was evaluated by 16S rRNA gene sequence analysis. Changes due to starter culture inoculations on volatile compounds were determined by gas chromatography/mass spectrometry, and the impact on flavor quality evaluated by sensorial analysis. The implantation of starter cultures was adequate and did not significantly modify the flavor of the traditional Iberian dry-fermented "salchichón," while modulating the volatile compound profile with respect to that found in sausages with wild microbial populations. The influence of the starter cultures studied was more evident in the shorter sausage processing time. P198S34 was related with the increase in some volatile compounds deriving from lipid degradation. P200S34 contributed to the formation of several volatile compounds arising from lipid degradation, amino acid catabolism, and microbial esterase activity. PRACTICAL APPLICATION P200S34 and P198S34 are autochthonous starter cultures for specific use in the processing of Iberian dry-fermented sausages. The application of these starters allows obtaining Iberian dry-fermented sausages with sensorial characteristics standardized. It is greatly interesting for processing and marketing industry of these high-quality meat products.
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Affiliation(s)
- Rocío Casquete
- Nutrición y Bromatología. Escuela de Ingenierías Agrarias, Univ. de Extremadura, Ctra. de Cáceres s/n. 06071 Badajoz, Spain
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Casquete R, Benito MJ, Martín A, Ruiz-Moyano S, Pérez-Nevado F, Córdoba MG. Comparison of the effects of a commercial and an autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter culture on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón”. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2011.02935.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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Casquete R, Benito MJ, Martín A, Ruiz-Moyano S, Aranda E, Córdoba MG. Microbiological quality of salchichón and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.09.026] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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26
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Casquete R, Benito MJ, Martín A, Ruiz-Moyano S, Aranda E, Córdoba MG. Use of autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter cultures in the production of "chorizo" in 2 different traditional industries. J Food Sci 2011; 77:M70-9. [PMID: 22260118 DOI: 10.1111/j.1750-3841.2011.02461.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
UNLABELLED The present study determined how the different ripening conditions affected the growth and development of 3 autochthonous starter cultures, and the physico-chemical and sensory characteristics of chorizo. Each of 3 strains of Pediococcus acidilactici (MC184, MS198, and MS200) and one of Staphylococcus vitulus (RS34) were associated to prepare the starter cultures, P184S34, P198S34, and P200S34. Then, chorizo was prepared following 2 manufacturing procedures. The autochthonous starter cultures were able to compete and colonize the sausages in both ripening procedures. The use of the starter cultures showed evident differences by the texture analysis, with the control batches being generally tougher than the starter culture batches. Also, the highest biogenic amine (BA) levels were found in control batches and the lowest in P200S34 batches. While the use of these starter cultures does not change the sensory characteristics of these traditional fermented sausages, it improves their homogeneity and safety, except for P184S34 batch in which more BAs are detected in industry 2. PRACTICAL APPLICATION The 3 autochthonous starter cultures selected could be used in traditional industries because they are able to compete well and colonize the dry fermented sausages "chorizo." The use of these starter cultures improves the texture and homogeneity of traditional fermented sausages. Biogenic amines decreased in the starter cultures batches improving the safety.
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Affiliation(s)
- Rocío Casquete
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Badajoz. Spain
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27
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Casquete R, Benito MJ, Martín A, Ruiz-Moyano S, Hernández A, Córdoba MG. Effect of autochthonous starter cultures in the production of “salchichón”, a traditional Iberian dry-fermented sausage, with different ripening processes. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.01.028] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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28
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Casquete R, Benito MJ, Martín A, Ruiz-Moyano S, Córdoba JJ, Córdoba MG. Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage "salchichón". Food Microbiol 2011; 28:1432-40. [PMID: 21925025 DOI: 10.1016/j.fm.2011.07.004] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2011] [Revised: 07/06/2011] [Accepted: 07/06/2011] [Indexed: 11/28/2022]
Abstract
The effect of the addition of an autochthonous starter culture and the protease EPg222 on the physico-chemical and sensory characteristics of dry-fermented sausage ''salchichon" was investigated. Sausages were prepared with purified EPg222 and Pediococcus acidilactici MS200 and Staphylococcus vitulus RS34 as starter culture (P200S34), separately and together, ripened for 90 days, and compared with a control batch. Dry-fermented sausages ripened with EPg222 and starter culture showed higher amounts of AN and volatile compounds derived from amino acid catabolism than the control, especially in samples in which was added the association of enzyme and starter culture (P200S34+EPg222). There were clear differences shown by the texture analysis, with the P200S34+EPg222 batch being less hard. Especially important was the result found in biogenic amines, since the association P200S34+EPg222 reduced their accumulation compared to the EPg222 batch. The use of EPg222 may be of great interest to improve the sensory characteristics of dry-fermented sausages, but its association with the selected starter culture with low decarboxylase activity is necessary to guarantee healthiness and homogeneity.
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Affiliation(s)
- Rocío Casquete
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres s/n, 06071 Badajoz, Spain
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Ruiz-Moyano S, Martín A, Benito MJ, Aranda E, Casquete R, de Guia Córdoba M. Implantation Ability of the Potential Probiotic Strain, Lactobacillus reuteri PL519, in “Salchichón,” a Traditional Iberian Dry Fermented Sausage. J Food Sci 2011; 76:M268-75. [DOI: 10.1111/j.1750-3841.2011.02189.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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Ruiz-Moyano S, Martín A, Benito MJ, Hernández A, Casquete R, de Guia Córdoba M. Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages. Food Microbiol 2011; 28:839-47. [PMID: 21569925 DOI: 10.1016/j.fm.2011.01.006] [Citation(s) in RCA: 89] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2010] [Revised: 01/13/2011] [Accepted: 01/24/2011] [Indexed: 11/16/2022]
Abstract
The purpose of this study was to investigate the potential of implanting the probiotics Lactobacillus fermentum HL57 and P. acidilactici SP979 during manufacture of Iberian dry-fermented sausages, and their effect on the sensory properties of these meat products. Microbial counts were studied in sausages inoculated with these strains and compared with a control batch. To detect the presence of probiotic strains at high counts (>7 log CFU/g) in the inoculated sausages, specific PCR and (RAPD)-PCR techniques were carried out. Changes due to probiotic inoculations on parameters and compounds related to fermentation, and nitrogen and lipid fractions were determined, and the impact on sensory quality evaluated by descriptive and hedonic tests. Iberian dry-fermented sausages inoculated with L. fermentum HL57 and P. acidilactici SP979 may be considered as functional products according to the counts of these strains found at the end of processing. However, inoculation with L. fermentum HL57 increased the amount of acetic acid and lipid degradation products such as malonaldehyde in Iberian dry-fermented sausages, resulting in a negative impact on relevant sensory parameters related to colour and taste. On the contrary, P. acidilactici SP979 did not notably modify the physicochemical parameters or the sensory quality of Iberian dry-fermented sausages when compared to the autochthonous microbial population present in the control batch.
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Affiliation(s)
- Santiago Ruiz-Moyano
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres s/n, 06071 Badajoz, Spain
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31
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Ruiz-Moyano S, Martín A, Benito MJ, Casquete R, Serradilla MJ, Córdoba MDG. Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages. Meat Sci 2009; 83:460-7. [PMID: 20416680 DOI: 10.1016/j.meatsci.2009.06.027] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2009] [Accepted: 06/15/2009] [Indexed: 12/12/2022]
Abstract
The purpose of this study was to investigate lactobacilli for potential probiotic use in Iberian dry-fermented sausages. A total of 18 strains, previously selected, isolated from different sources were evaluated according to safety and functional characteristics including biogenic amines and d-lactic acid production, antibiotic susceptibility, haemolysis, cell adhesion, and antimicrobial activity against food-borne pathogens. The strains Lactobacillus reuteri PL519, L. reuteri PL542, and Lactobacillus fermentum HL57 were able to establish their self on the intestinal epithelium, and an inhibition of such pathogenic bacteria as Listeria monocytogenesin vitro. These strains were also considered safe to be used with regard to their low aminogenic potential and d-lactic acid production, antibiotic resistance pattern and haemolytic activity. Thus, they were selected as a potential probiotic meat starter culture suitable for manufacture of dry-fermented Iberian sausages.
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Affiliation(s)
- Santiago Ruiz-Moyano
- Nutrición y Bromatología., Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres s/n., 06071 Badajoz, Spain
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32
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Cash P. Proteomics in the study of the molecular taxonomy and epidemiology of bacterial pathogens. Electrophoresis 2009; 30 Suppl 1:S133-41. [DOI: 10.1002/elps.200900059] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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