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Ji L, Zhou C, Zhou Y, Nie Q, Luo Y, Yang R, Wang S, Ning J, Zhang J, Zhang Y. Study on simulation effect of physical and chemical characteristics of sausage by sausage model system. Front Nutr 2024; 11:1408618. [PMID: 38840702 PMCID: PMC11150632 DOI: 10.3389/fnut.2024.1408618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Accepted: 05/09/2024] [Indexed: 06/07/2024] Open
Abstract
Introduction The incorporation of Staphylococcus xylosus in sausage production is hypothesized to affect various physicochemical properties and flavor profiles of sausages. This study aimed to evaluate the simulation of these features in a sausage model and establish its applicability for in vitro studies. Methods Both a control and an experimental model, inclusive of Staphylococcus xylosus, were assessed for changes in physicochemical indexes (pH and water activity, Aw) and the concentration of flavoring components (esters and aldehydes). Thiobarbituric acid reactive substances (TBARS) values were also measured to evaluate lipid oxidation. Results The introduction of Staphylococcus xylosus resulted in no significant changes in pH and Aw between the sausage and the model. However, there was a considerable increase in the content of volatile flavor compounds, specifically esters and aldehydes, in the experimental groups compared to the control. Additionally, the TBARS values in experimental groups were significantly lower than those in the control group at the end of the testing period. Discussion The findings indicate that Staphylococcus xylosus plays a critical role in enhancing the flavor profile of sausages through the increased synthesis of volatile compounds and inhibiting fat oxidation. The sausage model effectively simulated the physicochemical and flavor index responses, demonstrating its potential utility for further in vitro research on sausage fermentation and preservation techniques.
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Affiliation(s)
- Lili Ji
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, Sichuan, China
| | - Chunyan Zhou
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, Sichuan, China
| | - Yanan Zhou
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, Sichuan, China
| | - Qing Nie
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, Sichuan, China
| | - Yi Luo
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, Sichuan, China
| | - Rui Yang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, Sichuan, China
| | - Shu Wang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, Sichuan, China
| | - Jiawen Ning
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, Sichuan, China
| | - Jiamin Zhang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, Sichuan, China
| | - Ying Zhang
- Chengdu Huixin Foods Co., Chengdu, China
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Hu Y, Liu G, Sun C, Wu S. Volatile Organic Compounds Produced by a Deep-Sea Bacterium Efficiently Inhibit the Growth of Pseudomonas aeruginosa PAO1. Mar Drugs 2024; 22:233. [PMID: 38786624 PMCID: PMC11122958 DOI: 10.3390/md22050233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2024] [Revised: 05/16/2024] [Accepted: 05/17/2024] [Indexed: 05/25/2024] Open
Abstract
The deep-sea bacterium Spongiibacter nanhainus CSC3.9 has significant inhibitory effects on agricultural pathogenic fungi and human pathogenic bacteria, especially Pseudomonas aeruginosa, the notorious multidrug-resistant pathogen affecting human public health. We demonstrate that the corresponding antibacterial agents against P. aeruginosa PAO1 are volatile organic compounds (VOCs, namely VOC-3.9). Our findings show that VOC-3.9 leads to the abnormal cell division of P. aeruginosa PAO1 by disordering the expression of several essential division proteins associated with septal peptidoglycan synthesis. VOC-3.9 hinders the biofilm formation process and promotes the biofilm dispersion process of P. aeruginosa PAO1 by affecting its quorum sensing systems. VOC-3.9 also weakens the iron uptake capability of P. aeruginosa PAO1, leading to reduced enzymatic activity associated with key metabolic processes, such as reactive oxygen species (ROS) scavenging. Overall, our study paves the way to developing antimicrobial compounds against drug-resistant bacteria by using volatile organic compounds.
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Affiliation(s)
- Yuanyuan Hu
- College of Life Sciences, Qingdao University, 308 Ningxia Road, Qingdao 266071, China;
- CAS Key Laboratory of Experimental Marine Biology & Center of Deep Sea Research, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China;
- Laboratory for Marine Biology and Biotechnology, Qingdao Marine Science and Technology Center, Qingdao 266071, China
- Center of Ocean Mega-Science, Chinese Academy of Sciences, Qingdao 266071, China
| | - Ge Liu
- CAS Key Laboratory of Experimental Marine Biology & Center of Deep Sea Research, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China;
- Laboratory for Marine Biology and Biotechnology, Qingdao Marine Science and Technology Center, Qingdao 266071, China
- Center of Ocean Mega-Science, Chinese Academy of Sciences, Qingdao 266071, China
| | - Chaomin Sun
- CAS Key Laboratory of Experimental Marine Biology & Center of Deep Sea Research, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China;
- Laboratory for Marine Biology and Biotechnology, Qingdao Marine Science and Technology Center, Qingdao 266071, China
- Center of Ocean Mega-Science, Chinese Academy of Sciences, Qingdao 266071, China
- College of Earth Science, University of Chinese Academy of Sciences, Beijing 101408, China
| | - Shimei Wu
- College of Life Sciences, Qingdao University, 308 Ningxia Road, Qingdao 266071, China;
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3
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Tönz A, Freimüller Leischtfeld S, Stevens MJA, Glinski-Häfeli D, Ladner V, Gantenbein-Demarchi C, Miescher Schwenninger S. Growth Control of Listeria monocytogenes in Raw Sausage via Bacteriocin-Producing Leuconostoc carnosum DH25. Foods 2024; 13:298. [PMID: 38254599 PMCID: PMC10815048 DOI: 10.3390/foods13020298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 01/11/2024] [Accepted: 01/15/2024] [Indexed: 01/24/2024] Open
Abstract
The current study addresses the critical issue of Listeria monocytogenes growth in raw sausage/meat products leading to human infections, most commonly listeriosis, which is known for its high fatality rate. This research focuses on the isolation, identification, and screening of lactic acid bacteria from various meat and fish products in Switzerland. In total, 274 lactic acid bacteria strains were isolated from 30 different products and were screened for their ability to inhibit Listeria monocytogenes growth, with 51 isolates demonstrating anti-Listeria activity at 8 °C, 15 °C, 25 °C, and 37 °C. Further experiments, using a meat model and a raw sausage challenge test, demonstrated that Leuconostoc carnosum DH25 significantly inhibited Listeria monocytogenes growth during the ripening and storage of the tested meat/sausage. This inhibitory effect was found to be attributed to the bacteriocins produced by Leuconostoc carnosum DH25 rather than factors like pH or water activity. The stability of the anti-Listeria substances was examined, revealing their resistance to temperature and pH changes, making Leuconostoc carnosum DH25 a promising protective culture for raw sausages. The genome sequencing of this strain confirms its safety, with no antibiotic resistance genes or virulence factors detected, and reveals the presence of the structural genes for the production of the bacteriocin LeucocinB-Ta11a. This study underscores the potential of LAB strains and their bacteriocins as effective tools for enhancing food safety and preventing Listeria monocytogenes growth in meat products, offering valuable insights into biocontrol strategies in the food industry.
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Affiliation(s)
- Andrea Tönz
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (A.T.); (S.F.L.); (D.G.-H.); (V.L.); (C.G.-D.)
| | - Susette Freimüller Leischtfeld
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (A.T.); (S.F.L.); (D.G.-H.); (V.L.); (C.G.-D.)
| | - Marc J. A. Stevens
- University of Zurich, Vetsuisse Faculty, Institute for Food Safety and Hygiene, 8057 Zurich, Switzerland;
| | - Deborah Glinski-Häfeli
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (A.T.); (S.F.L.); (D.G.-H.); (V.L.); (C.G.-D.)
| | - Valentin Ladner
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (A.T.); (S.F.L.); (D.G.-H.); (V.L.); (C.G.-D.)
| | - Corinne Gantenbein-Demarchi
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (A.T.); (S.F.L.); (D.G.-H.); (V.L.); (C.G.-D.)
| | - Susanne Miescher Schwenninger
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (A.T.); (S.F.L.); (D.G.-H.); (V.L.); (C.G.-D.)
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Osimani A, Belleggia L, Botta C, Ferrocino I, Milanović V, Cardinali F, Haouet MN, Garofalo C, Mozzon M, Foligni R, Aquilanti L. Journey to the morpho-textural traits, microbiota, and volatilome of Ciauscolo PGI salami. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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Lv J, Lin X, Liu M, Yan X, Liang H, Ji C, Li S, Zhang S, Chen Y, Zhu B. Effect of Saccharomyces cerevisiae LXPSC1 on microorganisms and metabolites of sour meat during the fermentation. Food Chem 2023; 402:134213. [DOI: 10.1016/j.foodchem.2022.134213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 08/20/2022] [Accepted: 09/09/2022] [Indexed: 10/14/2022]
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6
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Gong X, Mi R, Chen X, Zhu Q, Xiong S, Qi B, Wang S. Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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7
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Correlation of characteristic flavor and microbial community in Jinhua ham during the post-ripening stage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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8
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Hu Y, Tian Y, Zhu J, Wen R, Chen Q, Kong B. Technological characterization and flavor-producing potential of lactic acid bacteria isolated from traditional dry fermented sausages in northeast China. Food Microbiol 2022; 106:104059. [DOI: 10.1016/j.fm.2022.104059] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 05/10/2022] [Accepted: 05/11/2022] [Indexed: 12/19/2022]
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9
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Characterisation of key volatile compounds in fermented sour meat after fungi growth inhibition. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113662] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters. Meat Sci 2021; 180:108584. [PMID: 34087663 DOI: 10.1016/j.meatsci.2021.108584] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 05/26/2021] [Accepted: 05/26/2021] [Indexed: 12/25/2022]
Abstract
In this work, Italian salami were produced using microbial starters (Pediococcus pentosaceus, Lactobacillus sakei, and Staphylococcus xylosus) and compared to a control sample (without starter). Metabolomics in combination with microbiological and sensory analyses were used to investigate the overall quality. Samples were analyzed immediately after stuffing, following 7, 30, and 45 days of ripening. Each microbial starter imposed distinctive metabolomic signatures at the end of ripening. The accumulated discriminant compounds were mainly related to lipid oxidation (including hydroxy- and epoxy derivatives of fatty acids) following the inoculation with L. sakei. However, the inoculation with P. pentosaceus resulted in the accumulation of γ-glutamyl peptides, compounds driving a kokumi-related taste. Noteworthy, our findings supported the involvement of the chemical compounds profiled in the definition of final taste and aroma. This information paves the way towards the definition of more objective and tailored starters-related flavours enhancement approaches in the sector of cured meat.
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11
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Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition. FOOD SCIENCE AND HUMAN WELLNESS 2021. [DOI: 10.1016/j.fshw.2021.02.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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12
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Leo VV, Viswanath V, Deka P, Zothanpuia, Ramji DR, Pachuau L, Carrie W, Malvi Y, Singh G, Singh BP. Saccharomyces and Their Potential Applications in Food and Food Processing Industries. Fungal Biol 2021. [DOI: 10.1007/978-3-030-67561-5_12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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13
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Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage. Foods 2020; 9:foods9091286. [PMID: 32933210 PMCID: PMC7554767 DOI: 10.3390/foods9091286] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Accepted: 09/08/2020] [Indexed: 11/30/2022] Open
Abstract
The effect of two kinds of casings on the production and characteristics of a dry fermented sausage was investigated. In detail, an Italian product, naturally fermented at low temperatures and normally wrapped in beef casing instead of the most diffused hog one, was selected. Two different productions (one traditionally in beef casing (MCB) and another in hog casing (MCH)) were investigated over time to determine the differences particularly regarding proteolytic changes during fermentation and ripening. First of all, the product in hog casing required a longer ripening time, up to 120 days, instead of 45–50 days, because of the lower drying rate, while the microbial dynamics were not significantly modified. Conversely, the proteolysis showed a different evolution, being more pronounced, together with the biogenic amines content up to 341 mg/Kg instead of 265 mg/Kg for the traditional products. The latter products were instead characterized by higher quantities of total free amino acids, 3-methyl butanoic acid, 3-Methyl-1-butanal, and 2-Methylpropanal, enriching the final taste and aroma. The traditional product MCB also showed lower hardness and chewiness than MCH. The results highlight how the choice of casing has a relevant impact on the development of the final characteristics of fermented sausages.
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Cai Z, Ruan Y, He J, Dang Y, Cao J, Sun Y, Pan D, Tian H. Effects of microbial fermentation on the flavor of cured duck legs. Poult Sci 2020; 99:4642-4652. [PMID: 32868009 PMCID: PMC7598141 DOI: 10.1016/j.psj.2020.06.019] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 06/14/2020] [Accepted: 06/29/2020] [Indexed: 12/15/2022] Open
Abstract
In this study, fermentation with Lactobacillus plantarum and Saccharomyces cerevisiae was applied to improve the flavor of cured duck leg meat. Odor and taste evaluations, lipid oxidation, volatile flavor substances, and protein degradation were determined to investigate the effects of microbial fermentation on flavor improvement. The results showed that the utilization of L. plantarum represented the most significant effect on lipid peroxidation inhibition (the lowest value of thiobarbituric acid reactive substances and the highest content of polyunsaturated fatty acids) and also enhanced the generation of volatile flavor substances than nonfermented duck meat. Microbial fermentation accelerated protein degradation in duck meat. S. cerevisiae could produce glutamate to promote the umami taste flavor of cured duck leg meat, and L. plantarum significantly improved the sweet taste by releasing alanine. Meanwhile, mixed fermentation with the two microbial species resulted in the combination of both of their advantages. These findings not only indicate the potential application of microbial fermentation in characteristic duck meat but also indicate that fermentation improves sensory properties of duck products significantly.
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Affiliation(s)
- Zhendong Cai
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China
| | - Yifan Ruan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China
| | - Jun He
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China
| | - Yali Dang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China
| | - Jinxuan Cao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China.
| | - Hongwei Tian
- Hubei Zhouheiya Enterprise Development Co. Ltd., Wuhan 430040, PR China
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15
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Belleggia L, Milanović V, Ferrocino I, Cocolin L, Haouet MN, Scuota S, Maoloni A, Garofalo C, Cardinali F, Aquilanti L, Mozzon M, Foligni R, Pasquini M, Trombetta MF, Clementi F, Osimani A. Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing. Meat Sci 2020; 165:108128. [DOI: 10.1016/j.meatsci.2020.108128] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 03/17/2020] [Accepted: 03/18/2020] [Indexed: 12/21/2022]
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16
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Odeyemi OA, Alegbeleye OO, Strateva M, Stratev D. Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin. Compr Rev Food Sci Food Saf 2020; 19:311-331. [PMID: 33325162 DOI: 10.1111/1541-4337.12526] [Citation(s) in RCA: 189] [Impact Index Per Article: 47.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2019] [Revised: 11/20/2019] [Accepted: 11/22/2019] [Indexed: 12/21/2022]
Abstract
The increasing global population has resulted in increased demand for food. Goods quality and safe food is required for healthy living. However, food spoilage has resulted in food insecurity in different regions of the world. Spoilage of food occurs when the quality of food deteriorates from its original organoleptic properties observed at the time of processing. Food spoilage results in huge economic losses to both producers (farmers) and consumers. Factors such as storage temperature, pH, water availability, presence of spoilage microorganisms including bacteria and fungi, initial microbial load (total viable count-TVC), and processing influence the rate of food spoilage. This article reviews the spoilage microbiota and spoilage mechanisms in meat and dairy products and seafood. Understanding food spoilage mechanisms will assist in the development of robust technologies for the prevention of food spoilage and waste.
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Affiliation(s)
- Olumide Adedokun Odeyemi
- Ecology and Biodiversity Centre, Institute for Marine and Antarctic Studies (IMAS), University of Tasmania, Launceston, Australia.,Food Safety and Quality Unit, Centre for Research, Training and Development, Higis International Foundation, Nigeria
| | | | - Mariyana Strateva
- Department of Veterinary Anatomy, Histology and Embryology, Faculty of Veterinary Medicine, Trakia University, Stara Zagora, Bulgaria
| | - Deyan Stratev
- Department of Food Hygiene and Control, Veterinary Legislation and Management, Faculty of Veterinary Medicine, Trakia University, Stara Zagora, Bulgaria
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Semjon B, Král M, Pospiech M, Reitznerová A, Maľová J, Tremlová B, Dudriková E. Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1494194] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Boris Semjon
- Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic
| | - Martin Král
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
| | - Matej Pospiech
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
| | - Anna Reitznerová
- Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic
| | - Jana Maľová
- Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic
| | - Bohuslava Tremlová
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
| | - Eva Dudriková
- Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic
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18
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Ahtesh FB, Apostolopoulos V, Stojanovska L, Shah NP, Mishra VK. Effects of fermented skim milk drink by Kluyveromyces marxianus
LAF4 co-cultured with lactic acid bacteria to release angiotensin-converting enzyme inhibitory activities. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12425] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Fatah B Ahtesh
- Center for Chronic Disease; College of Health and Biomedicine; Victoria University; Werribee Campus P.O. Box 14428 Melbourne Vic. 8001 Australia
| | - Vasso Apostolopoulos
- Center for Chronic Disease; College of Health and Biomedicine; Victoria University; Werribee Campus P.O. Box 14428 Melbourne Vic. 8001 Australia
| | - Lily Stojanovska
- Center for Chronic Disease; College of Health and Biomedicine; Victoria University; Werribee Campus P.O. Box 14428 Melbourne Vic. 8001 Australia
| | - Nagendra P Shah
- Food and Nutritional Science; School of Biological Sciences 6N08; Kadoorie Biological Sciences Building; The University of Hong Kong Hong Kong
| | - Vijay Kumar Mishra
- Center for Chronic Disease; College of Health and Biomedicine; Victoria University; Werribee Campus P.O. Box 14428 Melbourne Vic. 8001 Australia
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Wang W, Xia W, Gao P, Xu Y, Jiang Q. Proteolysis during fermentation of Suanyu as a traditional fermented fish product of China. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1293089] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Weixin Wang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- College of Life Science, Huanggang Normal University, Huanggang, Hubei, China
| | - Wenshui Xia
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Pei Gao
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yanshun Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Qixing Jiang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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20
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Chaves Lopez C, Serio A, Rossi C, Mazzarrino G, Marchetti S, Castellani F, Grotta L, Fiorentino FP, Paparella A, Martino G. Effect of diet supplementation with Ascophyllum nodosum on cow milk composition and microbiota. J Dairy Sci 2016; 99:6285-6297. [PMID: 27320666 DOI: 10.3168/jds.2015-10837] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2015] [Accepted: 04/22/2016] [Indexed: 01/25/2023]
Abstract
Iodine deficiency remains a major public health concern in many countries, including some European regions. This study aimed at understanding the effect of a supplement of marine alga Ascophyllum nodosum as a iodine fortifier in the cow diet, on the compositional and microbiological quality of milk. The results obtained in this work indicated that the dietary inclusion of A. nodosum exerted significant effects on cow milk composition. In particular, it increased iodine content and reduced the quantity of free amino acids without modifying the free fatty acid content. From a microbiological point of view, statistically significant differences were found in presumptive mesophilic lactobacilli, mesophilic lactococci, and Pseudomonas spp. counts. Based on a culture-independent method, milk obtained after dietary inclusion of A. nodosum harbored the highest number of Firmicutes (e.g., Lactococcus lactis) and the lowest number of Proteobacteria (e.g., Pseudomonas). In addition to changes in bacterial population, diet supplementation with A. nodosum changed the catabolic profiles of the milk community, according to Biolog Ecoplate (Biolog Inc., Hayward, CA) results. The results of this study suggest that the dietary inclusion of the marine alga A. nodosum led to an improvement of the iodine content in milk, and to a modification of its microbiota with a positive effect on milk hygiene and transformation.
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Affiliation(s)
- Clemencia Chaves Lopez
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Mosciano S. Angelo (TE), Italy 64023.
| | - Annalisa Serio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Mosciano S. Angelo (TE), Italy 64023
| | - Chiara Rossi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Mosciano S. Angelo (TE), Italy 64023
| | - Giovanni Mazzarrino
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Mosciano S. Angelo (TE), Italy 64023
| | - Sonia Marchetti
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Mosciano S. Angelo (TE), Italy 64023
| | - Federica Castellani
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Mosciano S. Angelo (TE), Italy 64023
| | - Lisa Grotta
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Mosciano S. Angelo (TE), Italy 64023
| | - Francesco Paolo Fiorentino
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Mosciano S. Angelo (TE), Italy 64023
| | - Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Mosciano S. Angelo (TE), Italy 64023
| | - Giuseppe Martino
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Mosciano S. Angelo (TE), Italy 64023
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21
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Wang W, Xia W, Gao P, Xu Y. Sarcoplasmic Protein Hydrolysis Activity ofLactobacillus plantarum120 Isolated from Suanyu: A Traditional Chinese Low Salt Fermented Fish. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12821] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Weixin Wang
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- College of Life Science; Huanggang Normal University; Huanggang Hubei 438000 China
| | - Wenshui Xia
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Pei Gao
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Yanshun Xu
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
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22
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A comparison of endogenous and microbial proteolytic activities during fast fermentation of silver carp inoculated with Lactobacillus plantarum. Food Chem 2016; 207:86-92. [PMID: 27080883 DOI: 10.1016/j.foodchem.2016.03.049] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2016] [Revised: 03/12/2016] [Accepted: 03/15/2016] [Indexed: 11/23/2022]
Abstract
The study was aimed to investigate different roles of endogenous and Lactobacillus plantarum proteases during fast fermentation of silver carp. The results show that endogenous proteases could degrade both sarcoplasmic and myofibrillar proteins. In contrast, L. plantarum had low proteinase activities and could only hydrolyze sarcoplasmic peptides. This indicates that gel properties could be mainly affected by endogenous proteolysis while microbial proteolysis contributed to the production of smaller peptides and free amino acids which may be related to flavor and taste. Texture and free amino acid analyses verified these hypotheses. It shows that endogenous lysosomal proteases were the major contributors for the decrease of gel strength while L. plantarum proteolytic activities could lead to the increase of aspartic acid, glutamic acid, and alanine, which may result in umami and sweet taste; and also lead to a rise in some amino acids which were volatile compounds precursors.
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23
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Spoilage of vacuum-packed beef by the yeast Kazachstania psychrophila. Food Microbiol 2016; 53:15-23. [DOI: 10.1016/j.fm.2015.07.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2015] [Revised: 07/27/2015] [Accepted: 07/28/2015] [Indexed: 11/18/2022]
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24
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Flores M, Corral S, Cano-García L, Salvador A, Belloch C. Yeast strains as potential aroma enhancers in dry fermented sausages. Int J Food Microbiol 2015; 212:16-24. [DOI: 10.1016/j.ijfoodmicro.2015.02.028] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2015] [Revised: 02/17/2015] [Accepted: 02/21/2015] [Indexed: 11/24/2022]
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25
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Pancrazio G, Cunha SC, De Pinho PG, Loureiro M, Ferreira IM, Pinho O. Physical and Chemical Characteristics of Cooked Ham: Effect of Tumbling Time and Modifications during Storage. J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12153] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
Affiliation(s)
- Gaston Pancrazio
- Faculdade de Ciências da Nutrição e Alimentação; Universidade do Porto; Rua Dr. Roberto Frias Porto Portugal
- LAQV/REQUIMTE/Departamento de Ciências Químicas; Laboratório de Bromatologia e Hidrologia; Faculdade de Farmácia; Universidade do Porto; Rua Jorge Viterbo Ferreira 4050-313 Porto Portugal
| | - Sara C. Cunha
- LAQV/REQUIMTE/Departamento de Ciências Químicas; Laboratório de Bromatologia e Hidrologia; Faculdade de Farmácia; Universidade do Porto; Rua Jorge Viterbo Ferreira 4050-313 Porto Portugal
| | - Paula Guedes De Pinho
- UCIBIO/REQUIMTE/Departamento de Ciências Biológicas; Laboratório Toxicologia; Faculdade de Farmácia; Universidade do Porto; Rua Jorge Viterbo Ferreira 4050-313 Porto Portugal
| | | | - Isabel M.P.L.V.O. Ferreira
- LAQV/REQUIMTE/Departamento de Ciências Químicas; Laboratório de Bromatologia e Hidrologia; Faculdade de Farmácia; Universidade do Porto; Rua Jorge Viterbo Ferreira 4050-313 Porto Portugal
| | - Olívia Pinho
- Faculdade de Ciências da Nutrição e Alimentação; Universidade do Porto; Rua Dr. Roberto Frias Porto Portugal
- LAQV/REQUIMTE/Departamento de Ciências Químicas; Laboratório de Bromatologia e Hidrologia; Faculdade de Farmácia; Universidade do Porto; Rua Jorge Viterbo Ferreira 4050-313 Porto Portugal
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26
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Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters. Int J Food Microbiol 2015; 207:49-56. [DOI: 10.1016/j.ijfoodmicro.2015.04.040] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2014] [Revised: 04/13/2015] [Accepted: 04/24/2015] [Indexed: 01/02/2023]
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27
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Chaves-López C, Serio A, Gianotti A, Sacchetti G, Ndagijimana M, Ciccarone C, Stellarini A, Corsetti A, Paparella A. Diversity of food-borne Bacillus
volatile compounds and influence on fungal growth. J Appl Microbiol 2015; 119:487-99. [DOI: 10.1111/jam.12847] [Citation(s) in RCA: 64] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2015] [Revised: 04/02/2015] [Accepted: 05/04/2015] [Indexed: 11/29/2022]
Affiliation(s)
- C. Chaves-López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment; University of Teramo; Mosciano Stazione Italy
| | - A. Serio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment; University of Teramo; Mosciano Stazione Italy
| | - A. Gianotti
- Department of Agri-Food Science and Technology (DISTAL); University of Bologna; Bologna Italy
| | - G. Sacchetti
- Faculty of Bioscience and Technology for Food, Agriculture and Environment; University of Teramo; Mosciano Stazione Italy
| | - M. Ndagijimana
- Department of Agricultural, Food and Nutritional Science (AFNS); Faculty of Agricultural, Life and Environmental Sciences (ALES); 4-10 Agriculture/Forestry Centre; University of Alberta; Edmonton AB Canada
| | - C. Ciccarone
- Department of Agro-Environmental, Chemistry and Crop-Protection; Faculty of Agricultural Science; University of Foggia; Foggia Italy
| | - A. Stellarini
- Faculty of Bioscience and Technology for Food, Agriculture and Environment; University of Teramo; Mosciano Stazione Italy
| | - A. Corsetti
- Faculty of Bioscience and Technology for Food, Agriculture and Environment; University of Teramo; Mosciano Stazione Italy
| | - A. Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment; University of Teramo; Mosciano Stazione Italy
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28
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Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages. Meat Sci 2013; 96:1395-402. [PMID: 24361559 DOI: 10.1016/j.meatsci.2013.11.027] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2013] [Revised: 11/21/2013] [Accepted: 11/26/2013] [Indexed: 11/21/2022]
Abstract
The aim was to evaluate the effect of wine addition during manufacturing of dry fermented sausages, in terms of safety aspects (biogenic amine accumulation), aroma profile and sensory characteristics. Three batches of salami were produced: without wine addition and with 7.5% or 15% (v/w) of white wine. The fermented sausages showed characteristics that can increase product diversification. Some of the sensory features (i.e. increased salty perception) can represent an important strategy because of the trend to reduce salt intake for health reasons. The presence of wine immediately reduced the pH and is a source of ethanol, which can have an inhibitory effect against undesirable microflora. The microbiological results observed regarding Enterobacteriaceae and enterococci were encouraging. The addition of wine did not negatively affect the ripening time or increase the presence of biogenic amines. The samples containing wine showed reduced concentrations of putrescine.
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29
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Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk. Int J Food Microbiol 2012; 159:39-46. [DOI: 10.1016/j.ijfoodmicro.2012.07.028] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2012] [Revised: 07/23/2012] [Accepted: 07/31/2012] [Indexed: 11/23/2022]
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