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Garofalo G, Ponte M, Busetta G, Barbera M, Tinebra I, Piazzese D, Franciosi E, Di Grigoli A, Farina V, Bonanno A, Gaglio R, Settanni L. Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp. Food Microbiol 2024; 122:104536. [PMID: 38839216 DOI: 10.1016/j.fm.2024.104536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 03/29/2024] [Accepted: 04/08/2024] [Indexed: 06/07/2024]
Abstract
The aim of this study was to develop a novel and healthier fermented meat product by replacing pork fat with avocado pulp (AVP) during salami production. Experimental salamis were produced under laboratory conditions by substituting pork fat with AVP partially (10-AVP) and totally (20-AVP), while control salamis (CTR) remained AVP-free. The microbial composition of control and experimental salamis was assessed using a combined culture-dependent and -independent approach. Over a 20-days ripening period, lactic acid bacteria, coagulase-negative staphylococci, and yeasts dominated the microbial community, with approximate levels of 9.0, 7.0 and 6.0 log CFU/g, respectively. Illumina technology identified 26 taxonomic groups, with leuconostocs being the predominant group across all trials [constituting 31.26-59.12 % of relative abundance (RA)]. Gas Chromatography-Mass Spectrometry (GC-MS) analysis revealed changes in fatty acid composition and volatile organic compounds due to the substitution of pork fat with AVP. Specifically, monounsaturated fatty acids and terpene compounds increased, while saturated fatty acids and lipid oxidation products decreased. Although AVP influenced the sensory characteristics of the salamis, the highest overall satisfaction ratings were observed for the 10-AVP salamis. Consequently, substituting pork fat with AVP emerges as a viable strategy for producing healthier salamis and diversifying the meat product portfolio.
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Affiliation(s)
- Giuliana Garofalo
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy
| | - Marialetizia Ponte
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy
| | - Gabriele Busetta
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy
| | - Marcella Barbera
- Department of Earth and Marine Sciences, University of Palermo, Via Archirafi, Palermo, 90123, Italy
| | - Ilenia Tinebra
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy
| | - Daniela Piazzese
- Department of Earth and Marine Sciences, University of Palermo, Via Archirafi, Palermo, 90123, Italy
| | - Elena Franciosi
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38098, San Michele all'Adige, Italy
| | - Antonino Di Grigoli
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy
| | - Vittorio Farina
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy; University Center for Sustainability and Ecological Transition, University of Palermo, Viale delle Scienze, 90128, Palermo, Italy
| | - Adriana Bonanno
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy
| | - Raimondo Gaglio
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy.
| | - Luca Settanni
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy
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Jia S, Jia Z, An J, Ding Y, Chang J, Wang Y, Zhou X. Insights into the fish protein degradation induced by the fish-borne spoiler Pseudomonas psychrophila and Shewanella putrefaciens: From whole genome sequencing to quality changes. Int J Food Microbiol 2024; 416:110675. [PMID: 38479336 DOI: 10.1016/j.ijfoodmicro.2024.110675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 02/29/2024] [Accepted: 03/07/2024] [Indexed: 04/19/2024]
Abstract
The aim of this study is evaluating the protein degradation capacity of specific spoilage organisms (SSOs) Pseudomonas psychrophila and Shewanella putrefaciens in fish flesh during chilled storage and revealing the underlying genes by whole-genome sequencing (WGS). Biochemical and physical tests were performed on fish flesh inoculated with P. psychrophila and S. putrefaciens individually, including textural properties, myofibrillar fragmentation index, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profiles, free amino acid composition, total volatile basic nitrogen (TVB-N), trichloroacetic acid (TCA) soluble peptides, and muscle microstructure. Results showed that P. psychrophila and S. putrefaciens exhibited a strong capacity for decomposing the fish protein, and the deterioration of fish flesh texture was primarily attributed to P. psychrophila. The genes from SSOs associated with the production of proteases were identified by whole genome sequencing and serine protease may be the primary enzyme secreted by SSOs involved in the degradation of fish protein. Therefore, the present study has shed light on the mechanisms of protein degradation induced by SSOs, thereby offering valuable insights for the development of effective quality control strategies.
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Affiliation(s)
- Shiliang Jia
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Jinghai Group Co., Ltd, Weihai 264307, China; Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China
| | - Zhifang Jia
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China
| | - Jun An
- Natural Medicine Institute of Zhejiang YangShengTang Co., Ltd., Hangzhou 310024, China.
| | - Yicheng Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China
| | - Jie Chang
- Jinghai Group Co., Ltd, Weihai 264307, China
| | - Yanbo Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China.
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Stangierski J, Rezler R, Kawecki K. An Analysis of Changes in the Physicochemical and Mechanical Properties during the Storage of Smoked and Mould Salamis Made in Poland. Molecules 2023; 28:5122. [PMID: 37446783 DOI: 10.3390/molecules28135122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 06/21/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
The aim of the study was to analyse changes in the physicochemical, rheological, and textural properties occurring during the storage of industrially produced smoked salami and mould salami. Tests on these cold cuts were conducted on the 2nd, 15th, 30th, and 45th days of storage. There was a significant increase in the pH value of the mould salami from 5.16 on the 2nd day to 5.42 on the 45th day (p < 0.05). There was a downward trend in the Aw of the smoked salami sample from 0.892 on the 2nd day to 0.873 on the 45th day. The Aw in the mould salami sample decreased from 0.889 on the 2nd day to 0.847 on the 15th day and then increased to 0.871 on the 45th day (p < 0.05). In the first two test periods, the smoked salami was characterised by a higher modulus of elasticity value than the non-smoked salami but lower loss tangent and dynamic viscosity values. The hardness of the whole bars, as well as the hardness of the salami pieces, was affected by their storage time and the related water content. The texture test results showed that the smoked salami was more resistant to compressive force than the mould salami, which affected the sensory evaluation and ease of slicing of this type of salami.
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Affiliation(s)
- Jerzy Stangierski
- Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31/33, 60-624 Poznań, Poland
| | - Ryszard Rezler
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 38/42, 60-624 Poznań, Poland
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4
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Wolfe BE. Are fermented foods an overlooked reservoir and vector of antimicrobial resistance? Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.101018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
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Camprini L, Pellegrini M, Comi G, Iacumin L. Effects of anaerobic and respiratory adaptation of Lacticaseibacillus casei N87 on fermented sausages production. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2023. [DOI: 10.3389/fsufs.2023.1044357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023] Open
Abstract
Lacticaseibacillus casei N87 was used as starter culture for the production of fermented sausages. The strain was cultivated in anaerobic (A) and respiratory (growth in presence of oxygen and supplementation with haeme and menaquinone in the growth medium; R) conditions. Control without the starter culture inoculation and with the addition of 150 mg/kg of nitrate was also included. The effect on physico-chemical parameters (pH, Aw, weight loss, and color), microbial population, volatilome, proteolysis as well as the survival of the strain was evaluated during 90 days of ripening. Q-PCR and DGGE-PCR analyses demonstrated the ability of the strain used in this study to adapt to this environment and carry out the sausage's fermentation process. The inoculation of the strain did not have any effect on the Aw values, which decreased similarly in the different samples whereas the pH was lower in A samples (5.2) and the weight loss in R samples (2.5% less than the others). The color parameters of the samples inoculated with the starter cultures were comparable to those of the control added with nitrate. The concentration of aldehydes that usually are identified as marker of oxidation processes was similar in the samples inoculated with the starter cultures adapted under respiratory conditions and in the control. On the contrary, a higher level was detected in the samples inoculated with the starter cultivated under anaerobic conditions. The proteolysis that occurred during the ripening indicates the differentiation of the A samples from the others. Nonetheless, the volatile profiles of the inoculated fermented sausages were similar. The study demonstrated that aerobic adaptation of Lcb. casei N87 starter culture gave similar color parameters and amounts of aldehydes in sausages fermentations without nitrate compared to conventional fermentations with nitrate.
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Charmpi C, Thamsborg KKM, Mikalsen SO, Magnussen E, Sosa Fajardo A, Van der Veken D, Leisner JJ, Leroy F. Bacterial species diversity of traditionally ripened sheep legs from the Faroe Islands (skerpikjøt). Int J Food Microbiol 2023; 386:110023. [PMID: 36463775 DOI: 10.1016/j.ijfoodmicro.2022.110023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 11/03/2022] [Accepted: 11/16/2022] [Indexed: 11/27/2022]
Abstract
Skerpikjøt is a traditionally ripened sheep leg product from the Faroe Islands, constituting a relatively underexplored microbial ecosystem. The objective of this study is to achieve a deeper understanding of the microbial composition of this artisanal product. Nine ripened hind legs, obtained from three different producers, were assessed regarding their bacterial communities and contents of biogenic amines, including both surface and core samples. Biogenic amine concentrations were generally low, although one sample had a somewhat elevated concentration of cadaverine. Bacterial diversity was investigated by culture-dependent and culture-independent techniques. Gram-positive catalase-positive cocci (GCC) constituted the most abundant group. Within this group, Staphylococcus equorum was the most prevailing species, followed by Kocuria sp., Mammaliicoccus vitulinus, and Staphylococcus saprophyticus. Lactic acid bacteria prevailed in only one sample and were mainly represented by Latilactobacillus curvatus. Enterobacterial communities were characterised by the prevalence of Serratia proteamaculans. Despite the majority of GCC, Clostridium putrefaciens was the most abundant bacterial species in some core samples. Taken together, the culture-dependent and culture-independent identification methods gave complementary results.
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Affiliation(s)
- Christina Charmpi
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, 1050 Elsene, Belgium
| | - Kristian Key Milan Thamsborg
- Department of Veterinary and Animal Sciences, University of Copenhagen, Grønnegårdsvej 15, 1870 Frederiksberg C, Denmark
| | - Svein-Ole Mikalsen
- Faculty of Science and Technology, University of the Faroe Islands, Vestarabryggja 15, FO-100 Tórshavn, Faroe Islands
| | - Eyðfinn Magnussen
- Faculty of Science and Technology, University of the Faroe Islands, Vestarabryggja 15, FO-100 Tórshavn, Faroe Islands
| | - Ana Sosa Fajardo
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, 1050 Elsene, Belgium
| | - David Van der Veken
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, 1050 Elsene, Belgium
| | - Jørgen J Leisner
- Department of Veterinary and Animal Sciences, University of Copenhagen, Grønnegårdsvej 15, 1870 Frederiksberg C, Denmark
| | - Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, 1050 Elsene, Belgium.
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Rocchetti G, Rebecchi A, Maria Lopez C, Dallolio M, Dallolio G, Trevisan M, Lucini L. Impact of axenic and mixed starter cultures on metabolomic and sensory profiles of ripened Italian salami. Food Chem 2023; 402:134182. [DOI: 10.1016/j.foodchem.2022.134182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 08/25/2022] [Accepted: 09/06/2022] [Indexed: 10/14/2022]
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8
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Herculano LS, Kalschne DL, Canan C, Reis TS, Marcon CT, Benetti VP, Malacarne LC, Blanco K, Bagnato VS. Antimicrobial curcumin-mediated photodynamic inactivation of bacteria in natural bovine casing. Photodiagnosis Photodyn Ther 2022; 40:103173. [PMID: 36307061 DOI: 10.1016/j.pdpdt.2022.103173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/23/2022] [Accepted: 10/21/2022] [Indexed: 11/06/2022]
Abstract
BACKGROUND Outbreaks related to food contamination by resistant microorganisms is a worldwide concern that, motivates industries and research institutions to search for affordable solutions. Among the solutions that have been proposed, Photodynamic Inactivation (PDI) of microorganisms has gained prominence, among other aspects, because it is easy to apply and does not generate microbial resistance. METHODS In this study, we used the association between curcumin solubilized with Tween and light in the photodynamic inactivation process, using light-emitting diodes with a wavelength of 430 nm for decontamination S. Typhimurium and K. pneumoniae from bovine casings used as wrappers for meat products. The result was verified by counting and comparing the number of colony-forming units of the treatment concerning the negative control. RESULTS The solubilizer, Tween 80, used does not change the optical absorption of curcumin. An optical fluence of 150J/cm2 induces a microbial log reduction of 3.8±0.2 and 2.7±0.1 for S. Typhimurium, and K. pneumoniae contaminated guts, respectively. For the 200μM concentration of curcumin, the PDI provided a microbial log reduction of 3.16±0.03 for S. Typhimurium. For K. pneumoniae, the minimal inhibitory concentration of curcumin occurs up to 12.5μM, causing an microbial log reduction of 2.08±0.03. CONCLUSION Both curcumin and tween are already used as additives in food production and do not pose health risks at the concentrations used. Furthermore, in the case of the material studied, the addition of curcumin favors the organoleptic quality associated with the color of the food, unlike the green or blue photossensitizers. The results pave the way for possible application of curcumin in finished meat products.
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Affiliation(s)
- Leandro S Herculano
- Departamento de Física, Universidade Tecnológica Federal do Paraná, Av. Brasil, 4232, Medianeira, Paraná 85884-000, Brazil.
| | - Daneysa L Kalschne
- Departamento de Alimentos, Universidade Tecnológica Federal do Paraná, Av. Brasil, 4232, Medianeira, Paraná 85884-000, Brazil
| | - Cristiane Canan
- Departamento de Alimentos, Universidade Tecnológica Federal do Paraná, Av. Brasil, 4232, Medianeira, Paraná 85884-000, Brazil
| | - Thiago Sousa Reis
- Departamento de Alimentos, Universidade Tecnológica Federal do Paraná, Av. Brasil, 4232, Medianeira, Paraná 85884-000, Brazil
| | - Caroline Togo Marcon
- Departamento de Alimentos, Universidade Tecnológica Federal do Paraná, Av. Brasil, 4232, Medianeira, Paraná 85884-000, Brazil
| | - Viviane Prima Benetti
- Departamento de Química, Universidade Tecnológica Federal do Paraná, Av. Brasil, 4232, Medianeira, Paraná 85884-000, Brazil
| | - Luis Carlos Malacarne
- Departamento de Física, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900, Brazil
| | - Kate Blanco
- Instituto de Física de São Carlos, Universidade de São Paulo, Av. Trabalhador São Carlense, 400, São Carlos, São Paulo 13566-590, Brazil; Department of Biomedical Engineering, Texas A & M University, 101 Bizzell St, College Station, TX 77843, United States
| | - Vanderlei S Bagnato
- Instituto de Física de São Carlos, Universidade de São Paulo, Av. Trabalhador São Carlense, 400, São Carlos, São Paulo 13566-590, Brazil
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Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy. Food Res Int 2022; 154:111019. [DOI: 10.1016/j.foodres.2022.111019] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 02/09/2022] [Accepted: 02/12/2022] [Indexed: 01/04/2023]
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10
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Effect of collagen casing on the quality characteristics of fermented sausage. PLoS One 2022; 17:e0263389. [PMID: 35113961 PMCID: PMC8812867 DOI: 10.1371/journal.pone.0263389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Accepted: 01/18/2022] [Indexed: 11/29/2022] Open
Abstract
Objective Fermented sausage is popular all over the world for its rich nutrition and unique flavor. Sausage casing is one of the key factors affecting the quality of fermented sausage. However, there is little information involved in this field. Methods In this study, collagen casings were used as a wrapping material, and natural casings (pig casings) were used as a control. The effects of the two types of casings on biogenic amine content and other quality characteristics of fermented sausage were analyzed with increasing the storage time. Results The results showed that with storage time increasing, the hardness and gumminess of fermented sausage in collagen casing (CC) group were higher than those in pig casing (PC) group (P<0.05), while the elasticity in CC group was lower than that in PC group (P<0.05). In the processing and storage period, there was no significant difference in the type and content of flavor substances between the two groups. More importantly, the contents of tryptamine, putrescine, cadaverine, histamine, tyramine and phenyethylamine in fermented sausage of CC group were lower than those in PC group (P<0.05). Conclusion In conclusion, this study revealed that CC could improve the quality characteristics of fermented sausage and reduce the content of biogenic amines in fermented sausage, which provides a theoretical basis for the choice of casings in industrial production in the future.
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Roobab U, Afzal R, Ranjha MMAN, Zeng X, Ahmed Z, Aadil RM. High pressure‐based hurdle interventions for raw and processed meat: a clean‐label prospective. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15499] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510640 China
| | - Rehan Afzal
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | | | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510640 China
| | - Zahoor Ahmed
- School of Food and Agriculture sciences University of Management Science and Technology Lahore 54770 Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
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Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami during Ripening. Animals (Basel) 2021; 11:ani11113060. [PMID: 34827792 PMCID: PMC8614485 DOI: 10.3390/ani11113060] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 10/18/2021] [Accepted: 10/22/2021] [Indexed: 12/30/2022] Open
Abstract
This study focused on the characterization of salami produced with meat from different pig breeds. The aim consisted in evaluating the added value of the inclusion of Apulo-Calabrese meat in the production of salami, which was characterized by production until the end of maturation (1, 30, 60, and 120 days). The experimental design involved three types of salami, two of which were produced by partial inclusion of 50 and 75% of the Italian breed pork meat (S50 and S75, respectively). Physicochemical (pH, aw, fatty acid analysis, and malondialdehyde concentration), rheological parameters (texture analyses and color measurement), and bacterial biodiversity were evaluated. Results showed that the partial inclusion of Apulo-Calabrese meat influences the fatty acid profile of final products, which were characterized by a higher percentage of monounsaturated fatty acids compared to traditional salami; however, due to the high content of unsaturated fatty acids, S50 and S75 showed higher values of secondary lipid oxidation up to the 120th day. The linoleic and palmitic acid content significantly affected hardness and brightness. Overall, the ripening process was able to control the microbiological profile and the S50 formulation appeared as a suitable choice that could satisfy consumers for nutritional expectations and sensory profiles.
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Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health. Foods 2021; 10:foods10092092. [PMID: 34574202 PMCID: PMC8471122 DOI: 10.3390/foods10092092] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 08/20/2021] [Accepted: 09/02/2021] [Indexed: 12/19/2022] Open
Abstract
Animal products, in particular dairy and fermented products, are major natural sources of lactic acid bacteria (LAB). These are known for their antimicrobial properties, as well as for their roles in organoleptic changes, antioxidant activity, nutrient digestibility, the release of peptides and polysaccharides, amino acid decarboxylation, and biogenic amine production and degradation. Due to their antimicrobial properties, LAB are used in humans and in animals, with beneficial effects, as probiotics or in the treatment of a variety of diseases. In livestock production, LAB contribute to animal performance, health, and productivity. In the food industry, LAB are applied as bioprotective and biopreservation agents, contributing to improve food safety and quality. However, some studies have described resistance to relevant antibiotics in LAB, with the concomitant risks associated with the transfer of antibiotic resistance genes to foodborne pathogens and their potential dissemination throughout the food chain and the environment. Here, we summarize the application of LAB in livestock and animal products, as well as the health impact of LAB in animal food products. In general, the beneficial effects of LAB on the human food chain seem to outweigh the potential risks associated with their consumption as part of animal and human diets. However, further studies and continuous monitorization efforts are needed to ensure their safe application in animal products and in the control of pathogenic microorganisms, preventing the possible risks associated with antibiotic resistance and, thus, protecting public health.
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Van Reckem E, Claeys E, Charmpi C, Sosa Fajardo A, Van der Veken D, Maes D, Weckx S, De Vuyst L, Leroy F. High-throughput amplicon sequencing to assess the impact of processing factors on the development of microbial communities during spontaneous meat fermentation. Int J Food Microbiol 2021; 354:109322. [PMID: 34247021 DOI: 10.1016/j.ijfoodmicro.2021.109322] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 05/25/2021] [Accepted: 06/26/2021] [Indexed: 01/04/2023]
Abstract
During spontaneous meat fermentation, diverse microbial communities develop over time. These communities consist mainly of lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS), of which the species composition is influenced by the fermentation temperature and the level of acidification. Recent development and application of amplicon-based high-throughput sequencing (HTS) methods have allowed to gain deeper insights into the microbial communities of fermented meats. The aim of the present study was to investigate the effect of different fermentation temperatures and acidification profiles on the CNS communities during spontaneous fermentation, using a previously developed amplicon-based HTS method targeting both the 16S rRNA and tuf genes. Spontaneous fermentations were performed with five different lots of meat to assess inter-lot variability. The process influence was investigated by fermenting the meat batters for seven days at different fermentation temperatures (23 °C, 30 °C, and 37 °C) and in the absence or presence of added glucose to simulate different acidification levels. Additionally, the results were compared with a starter culture-initiated fermentation process. The data revealed that the fermentation temperature was the most influential processing condition in shaping the microbial communities during spontaneous meat fermentation processes, whereas differences in pH were only responsible for minor shifts in the microbial profiles. Furthermore, the CNS communities showed a great level of variability, which depended on the initial microbial communities present and their competitiveness.
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Affiliation(s)
- Emiel Van Reckem
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Ewout Claeys
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Christina Charmpi
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Ana Sosa Fajardo
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - David Van der Veken
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Dominique Maes
- Research Group of Structural Biology Brussels (SBB), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Stefan Weckx
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
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15
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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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Misci C, Taskin E, Dall'Asta M, Fontanella MC, Bandini F, Imathiu S, Sila D, Bertuzzi T, Cocconcelli PS, Puglisi E. Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp. Food Microbiol 2021; 99:103820. [PMID: 34119105 DOI: 10.1016/j.fm.2021.103820] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 04/14/2021] [Accepted: 04/20/2021] [Indexed: 11/29/2022]
Abstract
Sub-Saharan region is often characterized by food and nutrition insecurity especially "hidden hunger" which results from inadequate micronutrients in diets. African indigenous leafy vegetables (AILVs) can represent a valid food source of micronutrients, but they often go to waste resulting in post-harvest losses. In an attempt to prolong AILVs shelf-life while enhancing their nutritional quality, fermentation was studied from a microbiological and nutritional point of view. Pumpkin leaves (Cucurbita sp.) were spontaneously fermented using the submerged method with 3% NaCl and 3% sucrose. Controls were set up, consisting of leaves with no additions. During fermentation, samples of both treatments were taken at 0, 24, 48, 72 and 168 h to monitor pH and characterize the microbial population through culture-based and molecular-based analyses. Variations between fresh and treated leaves in B-group vitamins, carotenoids, polyphenols, and phytic acid were evaluated. Data revealed that the treatment with addition of NaCl and sucrose hindered the growth of undesired microorganisms; in controls, unwanted microorganisms dominated the bacterial community until 168 h, while in treated samples Lactobacillaceae predominated. Furthermore, the content in folate, β-carotene and lutein increased in treated leaves compared to the fresh ones, while phytic acid diminished indicating an amelioration in the nutritional value of the final product. Thus, fermentation could help in preserving Cucurbita sp. leaves, avoiding contamination of spoilage microorganisms and enhancing the nutritional values.
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Affiliation(s)
- Chiara Misci
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Eren Taskin
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Margherita Dall'Asta
- Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences (DiANA), Via E. Parmense 84, 29122, Piacenza, Italy
| | - Maria Chiara Fontanella
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Francesca Bandini
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Samuel Imathiu
- Jomo Kenyatta University of Agriculture and Technology, Department of Food Science and Technology, Juja, Kenya
| | - Daniel Sila
- Jomo Kenyatta University of Agriculture and Technology, Department of Food Science and Technology, Juja, Kenya
| | - Terenzio Bertuzzi
- Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences (DiANA), Via E. Parmense 84, 29122, Piacenza, Italy
| | - Pier Sandro Cocconcelli
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122, Piacenza, Italy.
| | - Edoardo Puglisi
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122, Piacenza, Italy
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17
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Indigenous Microbiota to Leverage Traditional Dry Sausage Production. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:6696856. [PMID: 33604370 PMCID: PMC7868150 DOI: 10.1155/2021/6696856] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Accepted: 01/19/2021] [Indexed: 12/24/2022]
Abstract
The main issue addressed in this review is the need for innovation in the artisanal production of dry fermented sausages—leveraging rather than discarding tradition, together with some practical strategies available to achieve it. Throughout the text, emphasis is placed on the autochthonous microbiota responsible for the identity and unique sensory characteristics of these products. The available strategies to introduce innovation in this manufacturing process rely on metabolic flexibility of microbial strains. In this sense, this review evaluates the application of several tools aimed at improving the quality and safety of artisanal dry fermented sausages focusing on the microbial community role. The most studied alternatives to enhance dry sausage production comprise the use of autochthonous starter cultures—including functional and/or probiotic strains, the production of bacteriocins, and the generation of bioactive peptides, which have been thoroughly covered herein. The purpose of this work is to review recent research about novel different strategies available for food technologists to improve safety and quality in the manufacture of dry fermented sausages. Additional support strategies—quality product registers and innovation through tradition—have been suggested as complementary actions towards a successful introduction of indigenous microbial communities into traditional dry sausage production.
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Charmpi C, Van Reckem E, Sameli N, Van der Veken D, De Vuyst L, Leroy F. The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation. Foods 2020; 9:foods9101386. [PMID: 33019548 PMCID: PMC7601081 DOI: 10.3390/foods9101386] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2020] [Revised: 09/25/2020] [Accepted: 09/29/2020] [Indexed: 12/16/2022] Open
Abstract
The bacterial communities that are established during natural meat fermentation depend on the processing conditions and the type of meat substrate used. Six pork samples of variable quality (reflected in pH values) and six less conventional meats (beef, horse, hare, wild deer, wild duck, and wild boar) were naturally fermented under controlled conditions in model systems. The development of lactic acid bacteria (LAB), coagulase-negative staphylococci (CNS), and enterobacteria was followed using culture-dependent techniques and (GTG)5-PCR fingerprinting of genomic DNA from the isolates obtained. Taken together, Latilactobacillus sakei was the most abundant LAB species, although Latilactobacillus curvatus was more manifest in high-pH pork. Within staphylococci, common species were encountered (i.e., Staphylococcus equorum, Staphylococcus saprophyticus, and Staphylococcus xylosus), although some atypical ones (i.e., Staphylococcus succinus) were also recovered. Within enterobacteria, Serratia spp. prevailed in more acidic pork batches and in beef, whereas Hafnia spp. prevailed in game meat fermentations. Enterobacterial counts were particularly high in fermentations with low acidity, namely for some pork batches, hare, wild duck, and wild boar. These findings should be considered when naturally fermented meat products are manufactured, as the use of game meat or meat with high pH can give rise to safety concerns.
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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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20
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Van Reckem E, Charmpi C, Van der Veken D, Borremans W, De Vuyst L, Weckx S, Leroy F. Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins. Foods 2020; 9:foods9091247. [PMID: 32906631 PMCID: PMC7555677 DOI: 10.3390/foods9091247] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/02/2020] [Accepted: 09/03/2020] [Indexed: 12/21/2022] Open
Abstract
Insight into the microbial species diversity of fermented meats is not only paramount to gain control over quality development, but also to better understand the link with processing technology and geographical origin. To study the composition of the microbial communities, the use of culture-independent methods is increasingly popular but often still suffers from drawbacks, such as a limited taxonomic resolution. This study aimed to apply a previously developed high-throughput amplicon sequencing (HTS) method targeting the 16S rRNA and tuf genes to characterize the bacterial communities in European fermented meats in greater detail. The data obtained broadened the view on the microbial communities that were associated with the various products examined, revealing the presence of previously underreported subdominant species. Moreover, the composition of these communities could be linked to the specificities of individual products, in particular pH, salt content, and geographical origin. In contrast, no clear links were found between the volatile organic compound profiles of the different products and the country of origin, distinct processing conditions, or microbial communities. Future application of the HTS method offers the potential to further unravel complex microbial communities in fermented meats, as well as to assess the impact of different processing conditions on microbial consortia.
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21
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Takenaka S, Nakabayashi R, Ogawa C, Kimura Y, Yokota S, Doi M. Characterization of surface Aspergillus community involved in traditional fermentation and ripening of katsuobushi. Int J Food Microbiol 2020; 327:108654. [DOI: 10.1016/j.ijfoodmicro.2020.108654] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2019] [Revised: 04/28/2020] [Accepted: 05/01/2020] [Indexed: 01/22/2023]
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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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23
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Lopez CM, Callegari ML, Patrone V, Rebecchi A. Assessment of antibiotic resistance in staphylococci involved in fermented meat product processing. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2019.09.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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24
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Charmpi C, Van der Veken D, Van Reckem E, De Vuyst L, Leroy F. Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince. Food Microbiol 2020; 89:103434. [PMID: 32138992 DOI: 10.1016/j.fm.2020.103434] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2019] [Revised: 01/14/2020] [Accepted: 01/17/2020] [Indexed: 11/26/2022]
Abstract
Acidification level and temperature modulate the beneficial consortia of lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS) during meat fermentation. Less is known about the impact of other factors, such as raw meat quality and salting. These could for instance affect the growth of the pathogen Staphylococcus aureus or of Enterobacterales species, potentially indicative of poor fermentation practice. Therefore, pork batters from either normal or borderline quality (dark-firm-dry, DFD) were compared at various salt concentrations (0-4%) in meat fermentation models. Microbial ecology of the samples was investigated with culture-dependent techniques and (GTG)5-PCR fingerprinting of genomic DNA. Whilst Lactobacillus sakei governed the fermentation of normal meat, Lactobacillus curvatus was more prominent in the fermentation of the DFD meat variant. CNS were favoured during fermentation at rising salt concentrations without much effects on species diversity, consisting mostly of Staphylococcus equorum, Staphylococcus saprophyticus, and Staphylococcus xylosus. During fermentation of DFD meat, S. saprophyticus was less manifest than during that of normal meat. Enterobacterales mainly emerged in DFD meat during fermentation at low salt concentrations. The salt hurdle was insufficient to prevent Enterobacterales when acidification and initial pH were favourable for their growth.
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Affiliation(s)
- Christina Charmpi
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - David Van der Veken
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Emiel Van Reckem
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
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25
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Bo B, Kim SA, Han NS. Bacterial and fungal diversity in Laphet, traditional fermented tea leaves in Myanmar, analyzed by culturing, DNA amplicon-based sequencing, and PCR-DGGE methods. Int J Food Microbiol 2020; 320:108508. [PMID: 31986350 DOI: 10.1016/j.ijfoodmicro.2020.108508] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 12/19/2019] [Accepted: 01/06/2020] [Indexed: 02/08/2023]
Abstract
Laphet is a traditional fermented food in Myanmar, made from tea leaves (Camellia sinensis) by fermentation with limited air passage. We performed microbial diversity analyses on 14 Laphet products collected from different locations in Myanmar. Amplicon-based sequencing results revealed Lactobacillus and Acetobacter were abundant bacteria and Candida, Pichia, Cyberlindnera, and Debaryomyces were abundant yeast. Using selective media, eight species of lactic acid bacteria and nine species of yeast were isolated; Lactobacillus plantarum and L. collinoides were dominant bacteria and Pichia manshurica, Candida boidinii, and Cyberlindnera jadinii were major yeasts. PCR-DGGE analysis confirmed that most of the dominant bacterial and yeast species found in culture dependent analysis were present in Laphet samples. Microbial diversity and pH of Laphet were different between samples from tea plantation area and local markets due to possible differences in incubation time periods. When tannase activity was tested, 23 among 29 bacterial isolates and two among 36 yeast isolates showed positive activities. These findings provide new insights into microbial diversity of Laphet and increased our understanding of the core bacterial and yeast species involved in the manufacture of Laphet.
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Affiliation(s)
- Bo Bo
- Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea; Biotechnology Research Department, Ministry of Education, Kyaukse, Mandalay Division, Myanmar
| | - Seul-Ah Kim
- Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea
| | - Nam Soo Han
- Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea.
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26
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Fraqueza M, Martins C, Gama L, Fernandes M, Fernandes M, Ribeiro M, Hernando B, Barreto A, Alfaia A. High hydrostatic pressure and time effects on hygienic and physical characteristics of natural casings and condiments used in the processing of cured meat sausage. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102242] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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27
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Van Reckem E, Geeraerts W, Charmpi C, Van der Veken D, De Vuyst L, Leroy F. Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats. Front Microbiol 2019; 10:2302. [PMID: 31649643 PMCID: PMC6794416 DOI: 10.3389/fmicb.2019.02302] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Accepted: 09/20/2019] [Indexed: 12/20/2022] Open
Abstract
European fermented meat products are prepared according to a wide variety of different recipes and processing conditions, which can influence their fermentative microbiota. However, due to the diverse processing conditions applied across Europe, it remained unclear to which degree bacterial heterogeneity can be encountered in commercially available fermented meat products and whether this is linked to their geographical origin. Therefore, the bacterial species diversity of 80 fermented meat products available in the Belgian retail, coming from five different countries, was investigated. It was also assessed how this related to the country of origin and the key processing parameters pH and salt concentration. The samples originated from Belgium, France, Germany, Italy, and Spain. In general, Southern European fermented meat products commonly had a higher pH, with their lactic acid bacteria (LAB) communities being represented by Lactobacillus sakei and with mostly Staphylococcus xylosus and Staphylococcus equorum governing over the coagulase-negative staphylococci (CNS) communities. Among these products, the Spanish variants showed a higher prevalence of S. equorum, whereas S. xylosus was the prevailing CNS species in most French and Italian fermented meat products. In contrast, Northern European fermented meat products were generally more acidified and showed a higher prevalence of Pediococcus pentosaceus in their LAB communities, whereas Staphylococcus carnosus represented the CNS communities. Non-parametric statistical tests indicated the impact of the geographical origin on the prevalence of the LAB and CNS species. The latter was likely due to the combination of differences in process technology as well as starter culture use.
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Affiliation(s)
| | | | | | | | | | - Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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28
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Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds. Food Microbiol 2019; 84:103248. [PMID: 31421785 DOI: 10.1016/j.fm.2019.103248] [Citation(s) in RCA: 99] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2018] [Revised: 06/21/2019] [Accepted: 06/21/2019] [Indexed: 12/23/2022]
Abstract
To evaluate the spoilage potential of dominant bacteria (Aeromonas allosaccharophila, Pseudomonas psychrophila, and Shewanella putrefaciens) isolated from spoiled silver carp (Hypophthalmichthys molitrix) fillets, biochemical changes including protein degradation, trichloroacetic acid (TCA)-soluble peptides, total volatile basic nitrogen (TVB-N), biogenic amines, nucleotide catabolism, and volatile organic compounds were examined in single-species inoculated silver carp flesh for 14 days at 4 °C. P. psychrophila exhibited the strongest proteolytic activity, which resulted in the highest concentrations of TCA-soluble peptides and TVB-N. S. putrefaciens was responsible for the production of putrescine and cadaverine and led to the fastest degradation of hypoxanthine riboside (HxR). At the end of storage, P. psychrophila was the main producer of ketones, especially the C7-C9 ketones, while sulfur compounds were released primarily by S. putrefaciens. Moreover, 1-propanol, butanone, 2-hexanone, methyl isobutyl ketone, dimethyl sulfide, and dimethyl disulfide increased gradually with storage time, suggesting their potential as spoilage markers for freshness/spoilage monitoring. P. psychrophila possessed the strongest spoilage potential in the fish matrix, followed by S. putrefaciens, whereas A. allosaccharophila showed a very low spoilage potential. In conclusion, P. psychrophila and S. putrefaciens were identified as the specific spoilage organisms (SSOs) of silver carp, suggesting that preservation researchers should focus on these two spoilage contributors in future studies. This research contributes to a deeper understanding of silver carp spoilage and to the development of methods and tools to improve fish quality management.
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29
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Vedovatto E, Steffens C, Cansian RL, Backes GT, Verlindo R. AVALIAÇÃO DE DIFERENTES CULTURAS STARTERS NA ELABORAÇÃO DE SALAME TIPO ITALIANO. CIÊNCIA ANIMAL BRASILEIRA 2019. [DOI: 10.1590/1809-6891v20e-47777] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Resumo O Salame Tipo Italiano produzido no Brasil é predominantemente obtido de carne suína, com maturação aproximada de 30 dias, atingindo pH em torno de 5,4. O uso das bactérias do gênero Lactobacillus como culturas iniciadoras propicia o processo de fermentação e a obtenção de produtos uniformes e seguros, com redução do tempo de maturação devido à rápida formação de ácido lático, obtendo-se melhores características sensoriais, químicas e microbiológicas. Os estafilococos coagulase-negativos (comumente em produtos cárneos fermentados Staphylococcus xylosus e S. carnosus)possuem vantagens tecnológicas, como atividade de nitrito e nitrato redutase, consumo de oxigênio e atividade de catalase que melhoram a estabilidade de cor e diminuem o desenvolvimento de rancidez no produto, além de contribuírem para a geração de sabor devido à capacidade proteolítica e lipolítica. Portanto, este trabalho objetivou estudar a influência de diferentes culturas starters (S. xylosus, S. carnosus, L. sakei e L. plantarum)combinadascom diferentes concentrações de substrato de glicose (40,5 e 99,5%) na fabricação do Salame Tipo Italiano, bem como a influência da concentração destes no desempenho das culturas starters. Durante o processamento e shelf life, os salames foram avaliados quanto às características físico-químicas, microbiológicas e sensoriais. Em todas as amostras de Salame Tipo Italiano houve comportamento similar em relação aos parâmetros físico-químicos (umidade, proteína e gordura). Não houve crescimento de micro-organismos indesejáveis nas amostras analisadas após 60 dias de shelf life. Na análise sensorial, a amostra com menor concentração de substrato (40,5%), utilizando as culturas S. carnosus e L. sakei, foi a que recebeu as melhores notas e melhor aceitação pelos degustadores, além de apresentar valores de nitritos e nitratos de acordo com a legislação.
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Affiliation(s)
| | - Clarice Steffens
- Universidade Regional Integrada do Alto Uruguai e das Missões, Brazil
| | | | | | - Roberto Verlindo
- Universidade Regional Integrada do Alto Uruguai e das Missões, Brazil
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30
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Meizhong H, Jiansheng Y, Jianping Y, Yutian P, Yixin O. Isolation and Screening of Staphylococcus Xylosus P2 from Chinese Bacon: A Novel Starter Culture in Fermented Meat Products. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2018-0021] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
AbstractA novel coagulase negative staphylococci strain as flavor agent for the processing of fermented meat products, Staphylococcus xylosus P2, was screened from Chinese bacon. It was identified on the basis of morphology and 16S rDNA sequence analysis. Its proteolytic, lipolytic and nitrate reductive activities were evaluated. And its growth ability at different temperatures, pH, sodium chloride, sodium nitrite concentrations, biogenic amine and pigment were investigated or detected. Furthermore, the fermentation evaluation with S. xylosus P2 as starter culture was carried out. The result showed that the fermented beef jerky was more attractive on the color, odor, texture, tasty and overall acceptability. It indicated that S. xylosus P2 would be a good starter culture for fermented meat products (jerky).
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Affiliation(s)
- Hu Meizhong
- Tongren Polytechnic College, Tongren, Guizhou, China
| | - Yu Jiansheng
- Tongren Polytechnic College, Tongren, Guizhou, China
| | | | - Pan Yutian
- Minnan Normal University, Zhangzhou, Fujian, China
| | - Ou Yixin
- Minnan Normal University, Zhangzhou, Fujian, China
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Stavropoulou DA, De Maere H, Berardo A, Janssens B, Filippou P, De Vuyst L, De Smet S, Leroy F. Species Pervasiveness Within the Group of Coagulase-Negative Staphylococci Associated With Meat Fermentation Is Modulated by pH. Front Microbiol 2018; 9:2232. [PMID: 30283431 PMCID: PMC6156374 DOI: 10.3389/fmicb.2018.02232] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2018] [Accepted: 08/31/2018] [Indexed: 11/13/2022] Open
Abstract
During spontaneous meat fermentations, Staphylococcus equorum, Staphylococcus saprophyticus, and Staphylococcus xylosus are generally the most prevailing species within the communities of coagulase-negative staphylococci (CNS). There is an interest to introduce CNS isolates from artisan-style spontaneous meat fermentations as starter cultures in more industrialized processes, as to confer additional quality benefits. However, staphylococcal competitiveness within the meat matrix is affected by the processing conditions, which vary considerably among product types. A major factor of variability relates to the intensity of acidification, driven by the concentration of added carbohydrates. The effect of pH on CNS prevalence was studied in both a mince-based meat fermentation model and in fermented sausages produced on pilot scale. Roughly, from all experiments combined, it appeared that a pH of 5.3 corresponded with a breakpoint for CNS selection. Above this value, a general prevalence by S. xylosus was found, even overruling the addition of starter cultures consisting of S. equorum and S. saprophyticus strains. At pH values below 5.3, S. xylosus was also accompanied by S. equorum (following a mild pH drop) and S. saprophyticus (following a stronger pH drop). Still, addition of starter cultures affected the volatile profile compared to the control batch, even if those starter cultures were not able to dominate during the ripening process. This study nonetheless provides a warning for an overly confident use of specific CNS species as starter cultures, especially when in a given processing context the prevailing conditions do not allow superior growth compared to the CNS from the background microbiota.
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Affiliation(s)
- Despoina Angeliki Stavropoulou
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Hannelore De Maere
- Research Group for Technology and Quality of Animal Products, KU Leuven, Technology Campus Ghent, Ghent, Belgium
| | - Alberto Berardo
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Ghent, Belgium
| | - Bente Janssens
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Panagiota Filippou
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Ghent, Belgium
| | - Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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Rezac S, Kok CR, Heermann M, Hutkins R. Fermented Foods as a Dietary Source of Live Organisms. Front Microbiol 2018; 9:1785. [PMID: 30197628 PMCID: PMC6117398 DOI: 10.3389/fmicb.2018.01785] [Citation(s) in RCA: 203] [Impact Index Per Article: 33.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2018] [Accepted: 07/17/2018] [Indexed: 01/08/2023] Open
Abstract
The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety, functionality, sensory, and nutritional properties. The latter includes the presence of bioactive molecules, vitamins, and other constituents with increased availability due to the process of fermentation. Many fermented foods also contain live microorganisms that may improve gastrointestinal health and provide other health benefits, including lowering the risk of type two diabetes and cardiovascular diseases. The number of organisms in fermented foods can vary significantly, depending on how products were manufactured and processed, as well as conditions and duration of storage. In this review, we surveyed published studies in which lactic acid and other relevant bacteria were enumerated from the most commonly consumed fermented foods, including cultured dairy products, cheese, fermented sausage, fermented vegetables, soy-fermented foods, and fermented cereal products. Most of the reported data were based on retail food samples, rather than experimentally produced products made on a laboratory scale. Results indicated that many of these fermented foods contained 105-7 lactic acid bacteria per mL or gram, although there was considerable variation based on geographical region and sampling time. In general, cultured dairy products consistently contained higher levels, up to 109/mL or g. Although few specific recommendations and claim legislations for what constitutes a relevant dose exist, the findings from this survey revealed that many fermented foods are a good source of live lactic acid bacteria, including species that reportedly provide human health benefits.
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Affiliation(s)
| | | | | | - Robert Hutkins
- Department of Food Science and Technology, University of Nebraska—Lincoln, Lincoln, NE, United States
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Franciosa I, Alessandria V, Dolci P, Rantsiou K, Cocolin L. Sausage fermentation and starter cultures in the era of molecular biology methods. Int J Food Microbiol 2018; 279:26-32. [DOI: 10.1016/j.ijfoodmicro.2018.04.038] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2018] [Revised: 04/23/2018] [Accepted: 04/24/2018] [Indexed: 01/02/2023]
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Stavropoulou DA, De Vuyst L, Leroy F. Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis. J Appl Microbiol 2018; 125:1570-1586. [PMID: 30053335 DOI: 10.1111/jam.14054] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Revised: 07/15/2018] [Accepted: 07/17/2018] [Indexed: 01/03/2023]
Abstract
Coagulase-negative staphylococci (CNS) are ubiquitous micro-organisms that are commonly present on animal skin and animal-derived foods. They are members of the beneficial microbial consortia of several fermented food products where they contribute to quality. Currently, only a few CNS species are included in commercial starter cultures, although many other ones with promising properties have been isolated from diverse food ecosystems. In the present study, a Strengths-Weaknesses-Opportunities-Threats (SWOT) analysis of the potential use of unconventional CNS starter cultures for the fermentation of animal-derived foods is carried out. An overview of both their desirable and worrisome metabolic traits is given. In general, the application of innovative CNS-based starter cultures offers opportunities to modulate flavour, improve the safety and health aspects and develop novel colour development strategies for clean label products. Yet, their implementation is often not straightforward as nontrivial obstacles or threats are encountered, which relate to technological, food safety and legal concerns. As most of the desirable and undesirable characteristics of CNS species are strain dependent, a case-by-case evaluation is needed when evaluating specific strains for their potential use as novel starter cultures.
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Affiliation(s)
- D A Stavropoulou
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - L De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - F Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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Wang G, Ma F, Zeng L, Bai Y, Wang H, Xu X, Zhou G. Modified atmosphere packaging decreased Pseudomonas fragi cell metabolism and extracellular proteolytic activities on meat. Food Microbiol 2018; 76:443-449. [PMID: 30166172 DOI: 10.1016/j.fm.2018.07.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2017] [Revised: 07/09/2018] [Accepted: 07/16/2018] [Indexed: 10/28/2022]
Abstract
Modified atmosphere packaging (MAP) is considered an effective method for extending the shelf life of meat. The use of optimal mixture of gases (CO2 and N2) in food packaging containers has been proved to effectively inhibit the growth of microorganisms in poultry meat. In general, a minimum CO2 concentration range of 20%-30% is required for the inhibitory effect. The aim of this study was to investigate the mechanism by which MAP (CO2/N2 30%/70%) inhibits Pseudomonas fragi, a dominant spoilage microorganism in aerobically stored chilled meat. The cell physiological changes were determined by measuring membrane integrity, membrane potential, ATP level, and extracellular proteolytic activity. The results showed that samples stored under MA retained cell membrane integrity, but lost significant membrane potential and ATP synthesis activity. Furthermore, the peptides issued from 2 structural proteins (myosin and actin) were mainly identified in air samples, indicating that these fragments result from bacterial proteolytic activity while MAP inhibited this activity. Overall, the study found that cell metabolism and extracellular protease activity decreased under MAP conditions. This study showed that MAP is an effective food preservation strategy and revealed mechanisms by which MAP inhibits spoilage.
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Affiliation(s)
- Guangyu Wang
- Key Laboratory of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, PR China
| | - Fang Ma
- College of Veterinary Medicine, Nanjing Agriculture University, Nanjing, Jiangsu, 210095, PR China
| | - Leyin Zeng
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, PR China
| | - Yun Bai
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, PR China
| | - Huhu Wang
- Key Laboratory of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, PR China.
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, PR China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, PR China
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Stavropoulou DA, De Maere H, Berardo A, Janssens B, Filippou P, De Vuyst L, De Smet S, Leroy F. Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up. Int J Food Microbiol 2018; 274:60-66. [DOI: 10.1016/j.ijfoodmicro.2018.03.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2017] [Revised: 02/27/2018] [Accepted: 03/07/2018] [Indexed: 12/21/2022]
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37
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Effect of temperature and pH on the community dynamics of coagulase-negative staphylococci during spontaneous meat fermentation in a model system. Food Microbiol 2018; 76:180-188. [PMID: 30166139 DOI: 10.1016/j.fm.2018.05.006] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2017] [Revised: 04/06/2018] [Accepted: 05/20/2018] [Indexed: 01/13/2023]
Abstract
Coagulase-negative staphylococci (CNS) contribute to the product quality of fermented meats. In spontaneously fermented meats, CNS communities are variable and difficult to predict, as their compositions depend on a superposed combination of different processing factors. To partially disentangle this superposition, a meat model system was used to study the influence of temperature and pH on the CNS community dynamics. Therefore, cured pork mince was prepared that was divided into three batches of different initial acidity levels, namely pH 5.7, pH 5.5, and pH 5.3. These three batches were incubated at three different temperatures, namely 23 °C, 30 °C, and 37 °C. Hence, the experimental set-up resulted in nine combinations of different temperature and initial pH values. Samples were analysed after 3 and 14 days to monitor pH, colony counts, and species diversity of the CNS communities, based on mannitol-salt-phenol-red agar (MSA) medium. At conditions of mild acidity (pH 5.7) and low temperature (23 °C), as often encountered during artisan-type meat fermentations, a co-prevalence of Staphylococcus xylosus, Staphylococcus equorum, and Staphylococcus saprophyticus occurred. At the same initial pH but higher incubation temperatures (30 °C and 37 °C), Staphylococcus lugdunensis became the prevailing CNS species, besides S. saprophyticus (30 °C) and the coagulase-positive species Staphylococcus aureus (37 °C). When the initial pH was set at 5.5, S. saprophyticus was the prevailing CNS species at both 23 °C and 30 °C, but it was replaced by Staphylococcus epidermidis and Staphylococcus simulans at 37 °C after 3 and 14 days, respectively. At the most acidic conditions (pH 5.3), CNS counts declined and many of the MSA isolates were of non-staphylococcal nature. Among others, Staphylococcus carnosus (23 °C), Staphylococcus warneri (30 °C), and S. epidermidis (37 °C) were found. Overall, the results of the present study indicated that the processing factors temperature and pH had a clear impact on the shaping of staphylococcal communities during meat fermentation.
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38
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Quijada NM, De Filippis F, Sanz JJ, García-Fernández MDC, Rodríguez-Lázaro D, Ercolini D, Hernández M. Different Lactobacillus populations dominate in “Chorizo de León” manufacturing performed in different production plants. Food Microbiol 2018; 70:94-102. [DOI: 10.1016/j.fm.2017.09.009] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2017] [Revised: 08/22/2017] [Accepted: 09/12/2017] [Indexed: 01/03/2023]
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Blaiotta G, Murru N, Di Cerbo A, Romano R, Aponte M. Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2285-2294. [PMID: 28990658 DOI: 10.1002/jsfa.8717] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2017] [Revised: 09/08/2017] [Accepted: 10/02/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Five probiotic lactobacilli were tested, alone or in combination with two commercial starters, to select the most suitable strain for a probiotic bovine salami production. Lactobacillus plantarum 299v was used with both starters, to make salami according to a traditional recipe. Salami obtained by using just the starters and by spontaneous fermentation, served as control. Microbial dynamics, as well as the main physico-chemical parameters, were monitored throughout ripening. The survival of probiotic 299v was confirmed by strains' tracking by means of RAPD-PCR coupled to a culture-independent approach PCR-DGGE-based. RESULTS The results showed a remarkable viability of the probiotic strain even after 60 days of storage. Experimental salami exhibited the same level of sensory acceptance of control salami, were hygienically safe, and characterised by pH, weight loss and microbiological loads within the ranges conventionally advocated for optimal fermented sausages. CONCLUSION Outcomes indicate the workable possibility of using second-quality beef cuts for probiotic salami production. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Giuseppe Blaiotta
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Portici, (NA), Italy
| | - Nicoletta Murru
- Dipartimento di Medicina Veterinaria e Produzione Animali, Universita degli Studi di Napoli Federico II, Naples, Italy
| | - Alessandro Di Cerbo
- Dipartimento di Chirurgia Generale e Specialità Chirurgiche, Università degli Studi di Modena e Reggio Emilia, Modena, Italy
| | - Raffaele Romano
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Portici, (NA), Italy
| | - Maria Aponte
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Portici, (NA), Italy
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40
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Kameník J, Saláková A, Hulánková R, Dušková M, Borilová G, Šedo O, Staruch L. Selected characteristics of dry fermented sausages prepared with quick-dry-slice (QDS process) technology and their comparison with traditional products. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Josef Kameník
- Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology; University of Veterinary and Pharmaceutical Sciences Brno; Palackeho tr. 1946/1, 61242 Brno Czech Republic
| | - Alena Saláková
- Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology; University of Veterinary and Pharmaceutical Sciences Brno; Palackeho tr. 1946/1, 61242 Brno Czech Republic
| | - Radka Hulánková
- Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology; University of Veterinary and Pharmaceutical Sciences Brno; Palackeho tr. 1946/1, 61242 Brno Czech Republic
- CEITEC-Central European Institute of Technology, University of Veterinary and Pharmaceutical Sciences Brno; Palackeho tr. 1946/1, 61242 Brno Czech Republic
| | - Marta Dušková
- Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology; University of Veterinary and Pharmaceutical Sciences Brno; Palackeho tr. 1946/1, 61242 Brno Czech Republic
| | - Gabriela Borilová
- Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology; University of Veterinary and Pharmaceutical Sciences Brno; Palackeho tr. 1946/1, 61242 Brno Czech Republic
- CEITEC-Central European Institute of Technology, University of Veterinary and Pharmaceutical Sciences Brno; Palackeho tr. 1946/1, 61242 Brno Czech Republic
| | - Ondrej Šedo
- Research Group Proteomics, CEITEC Central European Institute of Technology; Masaryk University; Kamenice 5, CZ-62500 Brno Czech Republic
- National Centre for Biomolecular Research, Faculty of Science; Masaryk University; Kamenice 5, CZ-62500 Brno Czech Republic
| | - Ladislav Staruch
- Department of Food Science and Technology, Faculty of Chemical and Food Technology; Institute of Biotechnology and Food Science, Slovak University of Technology in Bratislava; Radlinskeho 9, 81237 Bratislava Slovakia
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41
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Bonardi S, Bruini I, Bolzoni L, Cozzolino P, Pierantoni M, Brindani F, Bellotti P, Renzi M, Pongolini S. Assessment of Salmonella survival in dry-cured Italian salami. Int J Food Microbiol 2017; 262:99-106. [DOI: 10.1016/j.ijfoodmicro.2017.09.016] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Revised: 08/10/2017] [Accepted: 09/24/2017] [Indexed: 01/26/2023]
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42
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Ferreira S, Oleastro M, Domingues FC. Occurrence, genetic diversity and antibiotic resistance of Arcobacter sp. in a dairy plant. J Appl Microbiol 2017; 123:1019-1026. [PMID: 28712149 DOI: 10.1111/jam.13538] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2017] [Revised: 07/05/2017] [Accepted: 07/06/2017] [Indexed: 11/28/2022]
Abstract
AIMS The aim of this study was to evaluate the occurrence, diversity and resistance to antibiotics of Arcobacter sp. in a dairy plant samples. METHODS AND RESULTS A total of 75 samples from dairy plant surfaces and materials and several food products collected in different steps of the cheese production process were analysed by culture, under aerobic and microaerobic atmospheric conditions, and by enrichment molecular detection. Isolates were identified and genotyped by ERIC-PCR, and their susceptibility to nine antibiotics was evaluated by agar dilution. Global prevalence of Arcobacter sp. was 42·7%, where 20 of the 42 food samples analysed were positive for A. butzleri by both culture and molecular detection, one for A. marinus by culture and one for A. cryaerophilus by molecular detection only; 10 of the 30 analysed materials and plant surfaces were positive for A. butzleri. All A. butzleri isolates were resistant to nalidixic acid and showed high resistance rates to ampicillin (56·2%) and cefotaxime (97·9%), being all strains susceptible to gentamicin and erythromycin. CONCLUSIONS Contamination of dairy plant environment with A. butzleri and its progression along cheese production process were observed, however, the cheese ripening process may have a relevant role in the reduction of the contamination. SIGNIFICANCE AND IMPACT OF THE STUDY This study showed the presence of Arcobacter sp. in a dairy plant, displaying its high prevalence and genetic diversity and highlighting its high resistance rates. The data obtained could contribute to further acknowledge the Arcobacter food contamination as a potential health hazard.
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Affiliation(s)
- S Ferreira
- CICS-UBI-Health Sciences Research Centre, Universidade da Beira Interior, Covilhã, Portugal
| | - M Oleastro
- Department of Infectious Diseases, National Institute of Health Dr Ricardo Jorge, National Reference Laboratory for Gastrointestinal Infections, Lisbon, Portugal
| | - F C Domingues
- CICS-UBI-Health Sciences Research Centre, Universidade da Beira Interior, Covilhã, Portugal
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43
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Ye K, Jiang J, Wang Y, Hou Y, Liu M, Liu J, Guo C. Microbial analysis of MAP pot-stewed duck wings under different conditions during 15 °C storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:1073-1079. [PMID: 28416856 PMCID: PMC5380622 DOI: 10.1007/s13197-017-2535-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/12/2016] [Accepted: 01/31/2017] [Indexed: 06/07/2023]
Abstract
This study was to investigate the changes of microbial community and counts of MAP pot-stewed duck wing (PSDW) under different packaging films and spices ratio during 15 °C storage, using the traditional bacterial cultivation and PCR-DGGE. Results of microbial counting showed that the shelf-life of PDSW during 15 °C storage for recommendation was within six days, and the packaging films and spices ratio didn't affect the change of microbial numbers in PSDW during storage. PCR-DGGE analysis revealed that Staphylococcus equorum, Weissella sp., Leuconostoc mesenteroides became the dominating bacteria of PSDW at the end of storage, and high barrier cover film, general barrier base film and spice ratio 1:1, had a better inhibition effect on bacteria in PSDW products, which could be used as the condition for PSDW storage. This study will help PSDW processing enterprises visualize the biodiversity of PSDW during storage, and choose the best condition for the subsequent processing.
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Affiliation(s)
- Keping Ye
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, 210095 Jiangsu People’s Republic of China
| | - Jian Jiang
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, 210095 Jiangsu People’s Republic of China
| | - Yuefan Wang
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, 210095 Jiangsu People’s Republic of China
| | - Yifan Hou
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, 210095 Jiangsu People’s Republic of China
| | - Mei Liu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, 210095 Jiangsu People’s Republic of China
| | - Jia Liu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, 210095 Jiangsu People’s Republic of China
| | - Chengxiang Guo
- Nanjing Tech University, Nanjing, 211800 Jiangsu People’s Republic of China
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Lou Z, Rahman MRT, Zhang J, Xingran K, Nkhata SG, Song Z, M. Al-Hajj NQ. Determination of preservative residues and microbial contents of commercial Chinese duck neck meat. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2016.1266390] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Zaixiang Lou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P.R.China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, P.R. China
| | - Md Ramim Tanver Rahman
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P.R.China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, P.R. China
| | - Jun Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P.R.China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, P.R. China
| | - Kou Xingran
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P.R.China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, P.R. China
| | | | - Zhu Song
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P.R.China
| | - Nabil Qaid M. Al-Hajj
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P.R.China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, P.R. China
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Tremonte P, Sorrentino E, Pannella G, Tipaldi L, Sturchio M, Masucci A, Maiuro L, Coppola R, Succi M. Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy. Int J Food Microbiol 2016; 242:132-140. [PMID: 28006700 DOI: 10.1016/j.ijfoodmicro.2016.11.009] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2016] [Revised: 10/21/2016] [Accepted: 11/10/2016] [Indexed: 11/26/2022]
Abstract
The present study evaluated the physico-chemical and microbiological features of Ventricina, considering for the first time the presence of different compartments deriving from the technology of production. In fact meat pieces (pork muscle and fat cut into cubes of about 10-20cm3), mixed with other ingredients and then stuffed into pig bladder, are still distinguishable at the end of the ripening. They appear delimited on the outside by the casing and inside by thin layers consisting of spices (mainly red pepper powder), salt and meat juices. Our results showed that the exterior (portion of the product in contact with the casing), the interstice (area between the different cubes of meat or fat) and the heart (the inner portion of meat cubes) had distinctive values of pH and aw, and a typical microbial progression, so that they can be considered as different ecological niches, here called microenvironments. The study of lactic acid bacteria population, performed with PCR-DGGE and sequence analysis targeting the V1-V3 region of the 16S rRNA gene (rDNA), highlighted the presence of a few species, including Lactobacillus sakei, Lb. plantarum, Weissella hellenica and Leuconostoc mesenteroides. The RAPD-PCR analysis performed on Lb. sakei, recognised as the predominant species, allowed the differentiation into three biotypes, with that characterised by the highest acidifying and proteolytic activities and the highest ability to grow in the presence of sodium chloride prevailing. This leading biotype, detectable in the interstice during the entire ripening period, was isolated in the microenvironments exterior and heart starting from the 30th d of ripening, and it was the sole biotype present at the end of the ripening. The analysis of microenvironments through the scanning electron microscopy (SEM) evidenced the presence of micro-channels, which could favour the microbial flow from the interstice to the exterior and the heart. Moreover, the SEM analysis allowed the detection of biofilms, recognised as responsible for the correct colonisation of the different meat niches.
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Affiliation(s)
- Patrizio Tremonte
- Dipartimento Agricoltura, Ambiente, Alimenti (DIAAA), Università degli Studi del Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Elena Sorrentino
- Dipartimento Agricoltura, Ambiente, Alimenti (DIAAA), Università degli Studi del Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Gianfranco Pannella
- Dipartimento Agricoltura, Ambiente, Alimenti (DIAAA), Università degli Studi del Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Luca Tipaldi
- Dipartimento Agricoltura, Ambiente, Alimenti (DIAAA), Università degli Studi del Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Marina Sturchio
- Dipartimento Agricoltura, Ambiente, Alimenti (DIAAA), Università degli Studi del Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Armando Masucci
- Azienda Ospedaliera San Giuseppe Moscati, 83100 Avellino, Italy
| | - Lucia Maiuro
- Dipartimento Agricoltura, Ambiente, Alimenti (DIAAA), Università degli Studi del Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Raffaele Coppola
- Dipartimento Agricoltura, Ambiente, Alimenti (DIAAA), Università degli Studi del Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Mariantonietta Succi
- Dipartimento Agricoltura, Ambiente, Alimenti (DIAAA), Università degli Studi del Molise, via De Sanctis snc, 86100 Campobasso, Italy.
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Fontana C, Bassi D, López C, Pisacane V, Otero MC, Puglisi E, Rebecchi A, Cocconcelli PS, Vignolo G. Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity. Int J Food Microbiol 2016; 236:17-25. [DOI: 10.1016/j.ijfoodmicro.2016.07.002] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2016] [Revised: 07/05/2016] [Accepted: 07/07/2016] [Indexed: 11/30/2022]
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Salas-Massó N, Andree KB, Furones MD, Figueras MJ. Enhanced recovery of Arcobacter spp. using NaCl in culture media and re-assessment of the traits of Arcobacter marinus and Arcobacter halophilus isolated from marine water and shellfish. THE SCIENCE OF THE TOTAL ENVIRONMENT 2016; 566-567:1355-1361. [PMID: 27282494 DOI: 10.1016/j.scitotenv.2016.05.197] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2016] [Revised: 05/25/2016] [Accepted: 05/27/2016] [Indexed: 06/06/2023]
Abstract
The genus Arcobacter is a relatively poorly known group of bacteria, and the number of new species and sequences from non-culturable strains has increased considerably in recent years. This study investigates whether using media that contain NaCl might help to improve the recovery of Arcobacter spp. from marine environments. To this aim, 62 water and shellfish samples were analysed in parallel, with both a commonly used culture method (enrichment in Arcobacter-CAT broth followed by culture on Blood Agar) and a new one that supplements the Arcobacter-CAT enrichment broth with 2.5% NaCl (w/v) followed by culturing on Marine Agar. The new method yielded ca. 40% more positive samples and provided a higher diversity of known (11 vs. 7) and unknown (7 vs. 2) Arcobacter species. Among the 11 known species recovered, Arcobacter marinus and Arcobacter halophilus were isolated only by this new method. No more strains of these species have been isolated since their original descriptions, both of which were based only on a single strain. In view of that, the phenotypic characteristics of these species are re-evaluated in the present study, using the new strains. Strains of A. halophilus had the same phenotypic profile as the type strain. However, some strains of A. marinus differed from the type strain in that they did not hydrolyse indoxyl-acetate, becoming, therefore, the first Arcobacter species to show a varying ability to hydrolyse indoxyl-acetate. This study shows to what extent a simple variation to the culture media can have a big influence on positive samples and on the community of species recovered.
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Affiliation(s)
- Nuria Salas-Massó
- Unit of Microbiology, Department of Basic Health Sciences, Faculty of Medicine and Health Sciences, IISPV, University Rovira i Virgili, 43201 Reus, Spain; IRTA-Sant Carles de la Rápita, Ctra. Poble Nou, km 5.5, 43540 Tarragona, Spain
| | - Karl B Andree
- IRTA-Sant Carles de la Rápita, Ctra. Poble Nou, km 5.5, 43540 Tarragona, Spain
| | - M Dolors Furones
- IRTA-Sant Carles de la Rápita, Ctra. Poble Nou, km 5.5, 43540 Tarragona, Spain
| | - M José Figueras
- Unit of Microbiology, Department of Basic Health Sciences, Faculty of Medicine and Health Sciences, IISPV, University Rovira i Virgili, 43201 Reus, Spain.
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