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Rutigliano M, Loizzo P, Spadaccino G, Trani A, Tremonte P, Coppola R, Dilucia F, Di Luccia A, la Gatta B. A proteomic study of "Coppa Piacentina": A typical Italian dry-cured Salami. Food Res Int 2023; 166:112613. [PMID: 36914356 DOI: 10.1016/j.foodres.2023.112613] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 02/06/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023]
Abstract
Coppa Piacentina is considered a peculiar dry cured salami, since it is manufactured by the entire neck muscles stuffed and matured in natural casings, the same as dry cured ham and fermented dry cured sausages. In this work the proteolysis of external and internal portions was investigated by a proteomic approach and by amino acids analysis. Samples of "Coppa Piacentina" were analyzed at 0 days and after 5 and 8 months of ripening through mono- and two-dimensional gel electrophoresis. Image analysis of 2D electrophoretic maps indicated a more intense enzyme activity on the external part, mainly due to endogenous enzymes. They favored, respectively, myofibrillar or sarcoplasmic proteins at 5 or 8 months of ripening. Free amino acids determination proved that lysine and glutamic acid were the most represented ones, followed by a free amino acids sequence like that of dry cured ham. The peculiarities of "Coppa Piacentina" were characterized by a slow proteolysis, due to sacking and binding of the whole cut of the pork neck.
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Affiliation(s)
- Mariacinzia Rutigliano
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Pasqua Loizzo
- Department of Soil, Plant and Food Sciences, University of Bari, Bari 70126, Italy
| | - Giuseppina Spadaccino
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Antonio Trani
- CIHEAM International Center for Advanced Mediterranean Agronomic Studies, Via Ceglie, 9, Valenzano, Bari 70010, Italy
| | - Patrizio Tremonte
- Department of Agricultural, Environmental and Food Science, University of Molise, Campobasso, Italy
| | - Raffaele Coppola
- Department of Agricultural, Environmental and Food Science, University of Molise, Campobasso, Italy
| | - Flavia Dilucia
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Aldo Di Luccia
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Barbara la Gatta
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122 Foggia, Italy.
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2
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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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Sallan S, Yılmaz Oral ZF, Kaya M. A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages. Foods 2023; 12:foods12040702. [PMID: 36832777 PMCID: PMC9955677 DOI: 10.3390/foods12040702] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2023] [Revised: 01/28/2023] [Accepted: 01/31/2023] [Indexed: 02/08/2023] Open
Abstract
Nitrosamines are N-nitroso compounds with carcinogenic, mutagenic and teratogenic properties. These compounds could be found at certain levels in fermented sausages. Fermented sausages are considered to be a suitable environment for nitrosamine formation due to acid formation and reactions such as proteolysis and lipolysis during ripening. However, lactic acid bacteria (spontaneous or starter culture), which constitute the dominant microbiota, contribute significantly to nitrosamine reduction by reducing the amount of residual nitrite through nitrite degradation, and pH decrease has an important effect on the residual nitrite amount as well. These bacteria also play an indirect role in nitrosamine reduction by suppressing the growth of bacteria that form precursors such as biogenic amines. In recent years, research interest has focused on the degradation or metabolization of nitrosamines by lactic acid bacteria. The mechanism by which these effects are seen has not been fully understood yet. In this study, the roles of lactic acid bacteria on nitrosamine formation and their indirect or direct effects on reduction of volatile nitrosamines are discussed.
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Affiliation(s)
- Selen Sallan
- Department of Food Processing, Bandırma Vocational School, Bandırma Onyedi Eylul University, 10200 Balıkesir, Türkiye
| | - Zeynep Feyza Yılmaz Oral
- Department of Food Technology, Erzurum Vocational School, Atatürk University, 25240 Erzurum, Türkiye
| | - Mükerrem Kaya
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Türkiye
- Correspondence:
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4
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Li S, Tang S, Mo R, Li J, Chen L. Effects of NaCl curing and subsequent fermentation with Lactobacillus sakei or Lactobacillus plantarum on protein hydrolysis and oxidation in yak jerky. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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5
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Unraveling the difference in flavor characteristics of dry sausages inoculated with different autochthonous lactic acid bacteria. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101778] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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6
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Luan X, Feng M, Sun J. Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage. Food Res Int 2021; 144:110351. [PMID: 34053544 DOI: 10.1016/j.foodres.2021.110351] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 03/19/2021] [Accepted: 03/21/2021] [Indexed: 12/13/2022]
Abstract
This study investigated in vitro antioxidant activity of Lactobacillus plantarum CD101 and its effect on antioxidant peptides formation in fermented sausage. The antioxidant substances of L. plantarum CD101 were mainly distributed on the cell surface and extracellular secretions. L. plantarum CD101 affected the acidification and proteolysis during the fermentation. Combined with electrophoresis and peptide content analysis, these results indicated the effectiveness of the starters in promoting peptide formation, accompanied by a small change in antioxidant activities. Forty-four effective peptides were identified by LC-MS/MS. The masses of the peptides were less than 3 kDa, and their amino acid sequences were between 5 and 27 amino acids in length. Thus, L. plantarum CD101 may be beneficial to inhibit the oxidative rancidity of fermented sausage through its in vitro antioxidant activity, while effectively promoting protein degradation with a weak effect on antioxidant peptides promotion.
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Affiliation(s)
- Xiaoxu Luan
- Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Meiqin Feng
- College of Animal Science and Technology, Jinling Institute of Technology, Nanjing, PR China
| | - Jian Sun
- Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China.
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7
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Huang L, Zeng X, Ye Y, Cheng L, Pan D, He J, Dang Y. NMR-based metabolomics profiling of no-added-nitrite Chinese bacon (unsmoked) during processing. J Food Sci 2020; 85:1027-1036. [PMID: 32180223 DOI: 10.1111/1750-3841.15022] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 11/21/2019] [Accepted: 11/26/2019] [Indexed: 12/24/2022]
Abstract
Variations in the taste quality of no-added-nitrite Chinese bacon (unsmoked) during processing were investigated using 1 H-NMR and multivariate data analysis. The results showed that 21 metabolites were dominant during processing, which involved marinating, air-drying, fermentation, and baking, including amino acids, sugars, organic acids, nucleic acids and their derivatives, and alkaloids. The contents of isoleucine, leucine, valine, alanine, acetate, glutamate, succinate, glycine, sucrose, tyrosine, and phenylalanine increased continuously throughout the process. The lactate, creatine, carnosine, betaine, taurine, hypoxanthine, and AMP contents all significantly increased after baking; the inosine content significantly increased after fermentation and then decreased; the histamine content significantly increased after air-drying and then decreased; and the histidine content decreased. Each processing treatment promoted taste formation in no-added-nitrite Chinese bacon (unsmoked), especially baking. The baking point owned relatively higher levels of metabolites and sensory evaluation compared to other treatments. Sensory evaluation revealed that the ultimate taste of Chinese bacon (unsmoked) at the end of baking tended toward umami (glutamate), sweetness (AMP), and sourness (lactate). The first and second principal components explained 74.0% and 13.4% of the variables, respectively. These findings indicated the potential of NMR-based metabolomics for assessing the taste quality of no-added-nitrite Chinese bacon (unsmoked), which could contribute to a better understanding of taste compound changes in meat products. PRACTICAL APPLICATION: Nitrite is commonly used in Chinese bacon (unsmoked), but excessive intake is not good for human health. Nitrite has been replaced with nitrite substitutes to prepare no-added-nitrite Chinese bacon (unsmoked). The metabolites of no-added-nitrite Chinese bacon (unsmoked) were detected to determine the key treatment that contributes to the formation of taste during processing. This study determined the main taste components of no-added-nitrite Chinese bacon (unsmoked) and its formation process, which provides new insight into the production and characteristics of flavor in Chinese bacon (unsmoked).
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Affiliation(s)
- Ling Huang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo, 315211, China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo Univ., Ningbo, 315800, China
| | - Xiaoqun Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo, 315211, China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo Univ., Ningbo, 315800, China
| | - Yangfang Ye
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo, 315211, China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo Univ., Ningbo, 315800, China
| | - Lu Cheng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo, 315211, China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo Univ., Ningbo, 315800, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo, 315211, China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo Univ., Ningbo, 315800, China.,Food Science and Nutrition Dept., Nanjing Normal Univ., Nanjing, 210097, China
| | - Jun He
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo, 315211, China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo Univ., Ningbo, 315800, China
| | - Yali Dang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo, 315211, China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo Univ., Ningbo, 315800, China
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8
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Production, purification and biochemical characterization of the microbial protease produced by Lactobacillus fermentum R6 isolated from Harbin dry sausages. Process Biochem 2020. [DOI: 10.1016/j.procbio.2019.10.029] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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9
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Sun F, Li Q, Liu H, Kong B, Liu Q. Purification and biochemical characteristics of the protease from Lactobacillus brevis R4 isolated from Harbin dry sausages. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108287] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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10
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Sun F, Hu Y, Chen Q, Kong B, Liu Q. Purification and biochemical characteristics of the extracellular protease from Pediococcus pentosaceus isolated from Harbin dry sausages. Meat Sci 2019; 156:156-165. [PMID: 31170569 DOI: 10.1016/j.meatsci.2019.05.030] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 05/23/2019] [Accepted: 05/28/2019] [Indexed: 11/26/2022]
Abstract
This study investigated the purification and biochemical characteristics of the protease produced by Pediococcus pentosaceus isolated from Harbin dry sausages. The optimized fermented conditions were as follows: fermentation time 36 h, initial pH 5 and fermentation temperature 30 °C. A 29.6 kDa extracellular protease was purified using ammonium sulphate deposition, ion exchange layer system and gel filtration. The protease produced by P. pentosaceus had a certain pH and thermal stability at pH 6 and 30 °C. The microbial protease activity could be inhibited by ethylene diamine tetraacetic acid disodium salt (EDTA). Vmax and Km of the protease were 43.9 mg/min and 8.3 mg/mL, respectively. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) reflected the ability of the protease to hydrolyse sarcoplasmic and myofibrillar proteins, particularly those of myosin heavy chain, paramyosin, actin, phosphorylase and creatine kinase-M types. 3D structure modelling of the P. pentosaceus protease found two domains in the protease protein and the correlation of the active sites with protease properties and substrate specificity. In conclusion, P. pentosaceus can be used as a starter culture or enzyme producing strain for inoculation in Harbin dry sausages.
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Affiliation(s)
- Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yingying Hu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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11
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Sun F, Sun Q, Zhang H, Kong B, Xia X. Purification and biochemical characteristics of the microbial extracellular protease from Lactobacillus curvatus isolated from Harbin dry sausages. Int J Biol Macromol 2019; 133:987-997. [PMID: 31029624 DOI: 10.1016/j.ijbiomac.2019.04.169] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Revised: 04/24/2019] [Accepted: 04/24/2019] [Indexed: 01/05/2023]
Abstract
This study investigates the purification and biochemical characteristics of the protease secreted by Lactobacillus curvatus R5, which was isolated from Harbin dry sausages. The optimized fermentation conditions were fermentation time 36 h, initial pH 6 and fermentation temperature 37 °C. An extracellular protease was purified using ammonium sulfate precipitation, ion-exchange layer and gel filtration. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that molecular weight of the purified protease was 45.3 kDa. Protease produced by L. curvatus R5 reached a higher relative protease activity at pH 6, 40 °C, and the purified protease exhibited pH and thermal stability at pH 6 and 40 °C. The microbial protease activity can be inhibited by ethylene diamine tetraacetic acid disodium salt (EDTA). The Vmax and Km of the protease were 53 mg/min and 15.9 mg/mL, respectively. SDS-PAGE reflects the ability of the protease to hydrolyse myofibrillar protein and sarcoplasmic protein, especially on myosin heavy chain, actin, myosin light chain and phosphorylase. The 3D structure and the Ramachandran plot of L. curvatus R5 protease was obtained by homology modelling. The Ramachandran plot analysis revealed that the purified protease was composed of 366 amino acids, and its residues in favoured, allowed, generously allowed and disallowed regions were 84.6%, 11.3%, 3.2% and 0.9% residues, respectively. Molecular docking showed that the substrate actin bound to the protease active site by hydrogen bonding and hydrophobic interaction. This research provides a basis for understanding the enzymatic properties of L. curvatus R5 protease. In conclusion, L. curvatus R5 can be used as a starter culture or protease-producing strain to inoculate Harbin dry sausages.
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Affiliation(s)
- Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qinxiu Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Huan Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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12
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McLeod A, Mosleth EF, Rud I, Branco dos Santos F, Snipen L, Liland KH, Axelsson L. Effects of glucose availability in Lactobacillus sakei; metabolic change and regulation of the proteome and transcriptome. PLoS One 2017; 12:e0187542. [PMID: 29099858 PMCID: PMC5669474 DOI: 10.1371/journal.pone.0187542] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2017] [Accepted: 10/20/2017] [Indexed: 01/08/2023] Open
Abstract
Effects of glucose availability were investigated in Lactobacillus sakei strains 23K and LS25 cultivated in anaerobic, glucose-limited chemostats set at high (D = 0.357 h-1) and low (D = 0.045 h-1) dilution rates. We observed for both strains a shift from homolactic towards more mixed acid fermentation when comparing high to low growth rates. However, this change was more pronounced for LS25 than for 23K, where dominating products were lactate>formate>acetate≥ethanol at both conditions. A multivariate approach was used for analyzing proteome and transcriptome data from the bacterial cultures, where the predictive power of the omics data was used for identifying features that can explain the differences in the end-product profiles. We show that the different degree of response to the same energy restriction revealed interesting strain specific regulation. An elevated formate production level during slow growth, more for LS25 than for 23K, was clearly reflected in correlating pyruvate formate lyase expression. With stronger effect for LS25, differential expression of the Rex transcriptional regulator and NADH oxidase, a target of Rex, indicated that maintainance of the cell redox balance, in terms of the NADH/NAD+ ratio, may be a key process during the metabolic change. The results provide a better understanding of different strategies that cells may deploy in response to changes in substrate availability.
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Affiliation(s)
- Anette McLeod
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Ellen F. Mosleth
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Ida Rud
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Filipe Branco dos Santos
- Molecular Microbial Physiology Group, Swammerdam Institute for Life Sciences, Faculty of Science, University of Amsterdam, Amsterdam, The Netherlands
| | - Lars Snipen
- Department of Chemistry, Biotechnology and Food Sciences, Norwegian University of Life Sciences, Ås, Norway
| | - Kristian Hovde Liland
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Lars Axelsson
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
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13
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Okoń A, Stadnik J, Dolatowski ZJ. Effect of probiotic bacteria on antiradical activity of peptides isolated from dry-cured loins. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2017.1279220] [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)
- Anna Okoń
- Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
| | - Joanna Stadnik
- Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
| | - Zbigniew J. Dolatowski
- Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
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14
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Okoń A, Stadnik J, Dolatowski ZJ. Effect of Lactobacillus acidophilus Bauer and Bifidobacterium animalis ssp. lactis BB12 on proteolytic changes in dry-cured loins. Food Sci Biotechnol 2017; 26:633-641. [PMID: 30263587 DOI: 10.1007/s10068-017-0076-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2016] [Revised: 01/27/2017] [Accepted: 02/06/2017] [Indexed: 12/01/2022] Open
Abstract
The effect of the potentially probiotic bacteria strain of Lactobacillus acidophilus Bauer and probiotic bacteria Bifidobacterium animalis ssp. lactis BB12 on proteolytic changes of proteins in dry-cured loins during fermentation and cold storage was studied. Results of the conducted tests demonstrated that the use of probiotic bacteria for the production of dry-cured meats impacts the generation of products of protein proteolysis with high antioxidant activity. The highest antioxidant activity of peptides after fermentation and cold storage was observed in the loin with the strain B. animalis ssp. lactis BB12 and the loin with the mixture of strains L. acidophilus Bauer and B. animalis ssp. lactis BB12. Qualitative analysis of peptides demonstrated that peptides with weight below 3.5 kDa are characterized by the highest capacity of quenching the ABTS cation radical, including the peptides in loins with the strain B. animalis ssp. lactis BB12.
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Affiliation(s)
- Anna Okoń
- Department of Meat Science and Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna St. 8, 20-704 Lublin, Poland
| | - Joanna Stadnik
- Department of Meat Science and Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna St. 8, 20-704 Lublin, Poland
| | - Zbigniew Józef Dolatowski
- Department of Meat Science and Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna St. 8, 20-704 Lublin, Poland
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15
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Todorov SD, Stojanovski S, Iliev I, Moncheva P, Nero LA, Ivanova IV. Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product "lukanka". Braz J Microbiol 2017; 48:576-586. [PMID: 28552660 PMCID: PMC5498458 DOI: 10.1016/j.bjm.2017.02.005] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Revised: 02/08/2017] [Accepted: 02/16/2017] [Indexed: 11/19/2022] Open
Abstract
The present work discusses the technological and new selection criteria that should be included for selecting lactic acid bacteria for production of fermented meat. Lactic acid bacteria isolated from Bulgarian traditional fermented “lulanka” salami was studied regarding some positive technological parameters (growth at different temperature, pH, and proteolytic activity). The presence of genes related to the virulence factors, production of biogenic amines, and vancomycin resistance were presented in low frequency in the studied lactic acid bacteria. On the other hand, production of antimicrobial peptides and high spread of bacteriocin genes were broadly presented. Very strong activity against L. monocytogenes was detected in some of the studied lactic acid bacteria. In addition, the studied strains did not present any antimicrobial activity against tested closely related bacteria such as Lactobacillus spp., Lactococcus spp., Enterococcus spp. or Pediococcus spp. To our knowledge this is the first study on the safety and antimicrobial properties of lactic acid bacteria isolated from Bulgarian lukanka obtained by spontaneous fermentation.
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Affiliation(s)
| | - Saso Stojanovski
- Sofia University "St. Kliment Ohridski", Faculty of Biology, Department of General and Industrial Microbiology, Sofia, Bulgaria
| | - Ilia Iliev
- Department of Biochemistry and Microbiology, Faculty of Biology, Plovdiv University "Paisii Hilendarski", Plovdiv, Bulgaria
| | - Penka Moncheva
- Sofia University "St. Kliment Ohridski", Faculty of Biology, Department of General and Industrial Microbiology, Sofia, Bulgaria
| | - Luis Augusto Nero
- Universidade Federal de Viçosa, Departamento de Veterinária, Campus UFV, Viçosa, Minas Gerais, Brazil
| | - Iskra Vitanova Ivanova
- Universidade Federal de Viçosa, Departamento de Veterinária, Campus UFV, Viçosa, Minas Gerais, Brazil; Sofia University "St. Kliment Ohridski", Faculty of Biology, Department of General and Industrial Microbiology, Sofia, Bulgaria
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16
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Arief II, Afiyah DN, Wulandari Z, Budiman C. Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus IIA-2B4. J Food Sci 2016; 81:M2761-M2769. [PMID: 27712046 DOI: 10.1111/1750-3841.13509] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2015] [Revised: 07/30/2016] [Accepted: 08/25/2016] [Indexed: 11/30/2022]
Abstract
Probiotics may be used to enhance the functionality and nutritional values of fermented sausages. This study aims to evaluate the physicochemical and sensory properties of beef sausages fermented by lactic acid bacteria of Lactobacillus plantarum IIA-2C12 and L. acidophilus IIA-2B4. These strains were isolated from beef cattle and have shown to display probiotic features. While the nutrient contents were not affected by the probiotics, the pH, texture, and color varied among the sausages. Further analysis on fatty acids showed different profiles of saturated (C14:0, C17:0, and C20:0) and unsaturated (C14:1, C18:1n9c, C18:2n6c, and C22:6n3) fatty acids in sausages with probiotics. Gas chromatography-mass spectrometry further revealed some flavor development compounds including acid, alcohols, aldehydes, aromatic, ketones, sulfur, hydrocarbons and terpenes, varied among the sausages. Hedonic test showed no difference in the preference toward aroma, texture, and color for untrained panelists.
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Affiliation(s)
- Irma Isnafia Arief
- Dept. of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural Univ, Jl. Agatis Kampus IPB Darmaga, Bogor, 16680, Indonesia
| | - Dyah Nurul Afiyah
- Dept. of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural Univ, Jl. Agatis Kampus IPB Darmaga, Bogor, 16680, Indonesia
| | - Zakiah Wulandari
- Dept. of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural Univ, Jl. Agatis Kampus IPB Darmaga, Bogor, 16680, Indonesia
| | - Cahyo Budiman
- Dept. of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural Univ, Jl. Agatis Kampus IPB Darmaga, Bogor, 16680, Indonesia.,Okinawa Inst. of Science and Technology, 1919-1 Tancha, Kunigami, Onna son, Okinawa, Japan.,Biotechnology Research Inst, Univ. Malaysia Sabah, Jl. UMS 88400, Kota Kinabalu, Sabah, Malaysia
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A comparison of endogenous and microbial proteolytic activities during fast fermentation of silver carp inoculated with Lactobacillus plantarum. Food Chem 2016; 207:86-92. [PMID: 27080883 DOI: 10.1016/j.foodchem.2016.03.049] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2016] [Revised: 03/12/2016] [Accepted: 03/15/2016] [Indexed: 11/23/2022]
Abstract
The study was aimed to investigate different roles of endogenous and Lactobacillus plantarum proteases during fast fermentation of silver carp. The results show that endogenous proteases could degrade both sarcoplasmic and myofibrillar proteins. In contrast, L. plantarum had low proteinase activities and could only hydrolyze sarcoplasmic peptides. This indicates that gel properties could be mainly affected by endogenous proteolysis while microbial proteolysis contributed to the production of smaller peptides and free amino acids which may be related to flavor and taste. Texture and free amino acid analyses verified these hypotheses. It shows that endogenous lysosomal proteases were the major contributors for the decrease of gel strength while L. plantarum proteolytic activities could lead to the increase of aspartic acid, glutamic acid, and alanine, which may result in umami and sweet taste; and also lead to a rise in some amino acids which were volatile compounds precursors.
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Ehrmann MA, Kröckel L, Lick S, Radmann P, Bantleon A, Vogel RF. Lactobacillus insicii sp. nov., isolated from fermented raw meat. Int J Syst Evol Microbiol 2016; 66:236-242. [DOI: 10.1099/ijsem.0.000705] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Affiliation(s)
- Matthias A. Ehrmann
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Weihenstephaner Steig 16, 85350 Freising, Germany
| | - Lothar Kröckel
- Department of Safety and Quality of Meat, E.-C.-Baumann- Strasse 20, D-95326, Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Kulmbach, Germany
| | - Sonja Lick
- Department of Safety and Quality of Meat, E.-C.-Baumann- Strasse 20, D-95326, Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Kulmbach, Germany
| | - Pia Radmann
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Weihenstephaner Steig 16, 85350 Freising, Germany
| | - Annegret Bantleon
- VFG Labor GmbH & Co. KG, Nordfeldstr. 19, D-33775, Versmold, Germany
| | - Rudi. F. Vogel
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Weihenstephaner Steig 16, 85350 Freising, Germany
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Mora L, Gallego M, Escudero E, Reig M, Aristoy MC, Toldrá F. Small peptides hydrolysis in dry-cured meats. Int J Food Microbiol 2015; 212:9-15. [PMID: 25944374 DOI: 10.1016/j.ijfoodmicro.2015.04.018] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2015] [Revised: 04/01/2015] [Accepted: 04/12/2015] [Indexed: 10/23/2022]
Abstract
Large amounts of different peptides are naturally generated in dry-cured meats as a consequence of the intense proteolysis mechanisms which take place during their processing. In fact, meat proteins are extensively hydrolysed by muscle endo-peptidases (mainly calpains and cathepsins) followed by exo-peptidases (mainly, tri- and di-peptidyl peptidases, dipeptidases, aminopeptidases and carboxypeptidases). The result is a large amount of released free amino acids and a pool of numerous peptides with different sequences and lengths, some of them with interesting sequences for bioactivity. This manuscript is presenting the proteomic identification of small peptides resulting from the hydrolysis of four target proteins (glyceraldehyde-3-phosphate dehydrogenase, beta-enolase, myozenin-1 and troponin T) and discusses the enzymatic routes for their generation during the dry-curing process. The results indicate that the hydrolysis of peptides follows similar exo-peptidase mechanisms. In the case of dry-fermented sausages, most of the observed hydrolysis is the result of the combined action of muscle and microbial exo-peptidases except for the hydrolysis of di- and tri-peptides, mostly due to microbial di- and tri-peptidases, and the release of amino acids at the C-terminal that appears to be mostly due to muscle carboxypeptidases.
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Affiliation(s)
- Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain
| | - Marta Gallego
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain
| | - Elizabeth Escudero
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain
| | - Milagro Reig
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Spain
| | - M-Concepción Aristoy
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain.
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Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage. Meat Sci 2015; 100:110-7. [DOI: 10.1016/j.meatsci.2014.10.001] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2013] [Revised: 07/06/2014] [Accepted: 10/05/2014] [Indexed: 11/18/2022]
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21
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Xu HQ, Gao L, Jiang YS, Tian Y, Peng J, Xa QQ, Chen Y. Transcriptome response ofLactobacillus sakeito meat protein environment. J Basic Microbiol 2014; 55:490-9. [DOI: 10.1002/jobm.201400540] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2014] [Accepted: 10/07/2014] [Indexed: 11/08/2022]
Affiliation(s)
- Hui-qing Xu
- College of Food Science and Engineering; Yangzhou University; Yangzhou Jiangsu, P. R. China
| | - Lu Gao
- College of Food Science and Engineering; Yangzhou University; Yangzhou Jiangsu, P. R. China
| | - Yun-shen Jiang
- College of Food Science and Engineering; Yangzhou University; Yangzhou Jiangsu, P. R. China
| | - Ying Tian
- College of Food Science and Engineering; Yangzhou University; Yangzhou Jiangsu, P. R. China
| | - Jin Peng
- College of Food Science and Engineering; Yangzhou University; Yangzhou Jiangsu, P. R. China
| | - Qi-quan Xa
- College of Food Science and Engineering; Yangzhou University; Yangzhou Jiangsu, P. R. China
| | - Yu Chen
- College of Food Science and Engineering; Yangzhou University; Yangzhou Jiangsu, P. R. China
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22
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Technological properties of Lactobacillus plantarum strains isolated from Chinese traditional low salt fermented whole fish. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.11.048] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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23
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Nie X, Lin S, Zhang Q. Proteolytic characterisation in grass carp sausage inoculated with Lactobacillus plantarum and Pediococcus pentosaceus. Food Chem 2014; 145:840-4. [DOI: 10.1016/j.foodchem.2013.08.096] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2013] [Revised: 08/13/2013] [Accepted: 08/23/2013] [Indexed: 11/25/2022]
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24
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Amino acid availability as an influential factor on the biogenic amine formation in dry fermented sausages. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.07.038] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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25
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Ohashi K, Negishi H. Hydrolysis of Pork Myofibrillar Proteins during Fermentation Using Starter Cultures of Lactobacillus bulgaricus and Streptococcus Thermophilus. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.679] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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26
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Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausages. Meat Sci 2013; 95:272-80. [DOI: 10.1016/j.meatsci.2013.05.019] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2013] [Revised: 05/10/2013] [Accepted: 05/14/2013] [Indexed: 11/24/2022]
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27
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Peptides with angiotensin I converting enzyme (ACE) inhibitory activity generated from porcine skeletal muscle proteins by the action of meat-borne Lactobacillus. J Proteomics 2013; 89:183-90. [DOI: 10.1016/j.jprot.2013.06.023] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2013] [Revised: 06/10/2013] [Accepted: 06/16/2013] [Indexed: 10/26/2022]
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28
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Effects of inoculating Lactobacillus sakei starter cultures on the microbiological quality and nitrite depletion of Chinese fermented sausages. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.01.050] [Citation(s) in RCA: 76] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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29
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Stella S, Ripamonti B, Vandoni S, Bernardi C, Sgoifo Rossi C. Microbiological and Physicochemical Quality Evaluation of Vacuum-Packed Argentine Beef Imported into Italy. J FOOD QUALITY 2013. [DOI: 10.1111/jfq.12038] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
Affiliation(s)
- S. Stella
- Department of Health, Animal Science and Food Safety; Università degli Studi di Milano; via Celoria 10 20133 Milano Italy
| | - B. Ripamonti
- Department of Health, Animal Science and Food Safety; Università degli Studi di Milano; via Celoria 10 20133 Milano Italy
| | - S. Vandoni
- Department of Health, Animal Science and Food Safety; Università degli Studi di Milano; via Celoria 10 20133 Milano Italy
| | - C. Bernardi
- Department of Health, Animal Science and Food Safety; Università degli Studi di Milano; via Celoria 10 20133 Milano Italy
| | - C.A. Sgoifo Rossi
- Department of Health, Animal Science and Food Safety; Università degli Studi di Milano; via Celoria 10 20133 Milano Italy
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30
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Boulares M, Mankai M, Belaam Z, Hassouna M. Effect of inoculation of lactic acid bacteria on proteolytic activity of psychrotrophic Gram-negative bacteria in fresh farmed sea bass (Dicentrarchus labrax) fillets during storage at 4 °C under vacuum-packed conditions. ANN MICROBIOL 2013. [DOI: 10.1007/s13213-013-0613-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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31
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Castellano P, Aristoy MC, Sentandreu MA, Vignolo G, Toldrá F. Lactobacillus sakei CRL1862 improves safety and protein hydrolysis in meat systems. J Appl Microbiol 2012; 113:1407-16. [PMID: 22963007 DOI: 10.1111/jam.12005] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2012] [Revised: 08/06/2012] [Accepted: 08/16/2012] [Indexed: 11/28/2022]
Abstract
AIMS The capacity of Lactobacillus sakei CRL1862 to prevent the growth of pathogens and its ability to degrade sarcoplasmic and myofibrillar proteins in pork meat systems was evaluated. In addition, basic safety aspects of Lact. sakei CRL1862 such as production of biogenic amines and antibiotic susceptibility were addressed. METHODS AND RESULTS The bacteriocin-producing Lact. sakei CRL1862 showed respectively bactericide and bacteriostatic effect against Listeria monocytogenes and Staphylococcus aureus in beaker sausage assay during 9 days of storage at 22 °C. The hydrolytic effect of Lact. sakei CRL1862 on protein extracts was evaluated by SDS-PAGE and reverse phase HPLC. A more pronounced proteolysis was evidenced in inoculated sarcoplasmic proteins compared with myofibrillar extracts with the generation of predominantly hydrophilic peptides and increase of total free amino acids concentration. Lactobacillus sakei CRL1862 produced neither histamine nor tyrosine and exhibited no resistance to the antibiotics assayed. CONCLUSIONS Lactobacillus sakei CRL1862 effectively controlled the growth of L. monocytogenes and Staph. aureus; moreover, it was able to hydrolyse pork meat extracts generating peptides and amino acids, which may improve hygienic and sensorial attributes of fermented meat products. SIGNIFICANCE AND IMPACT OF THE STUDY The use of an integrated approach to evaluate the major traits of Lact. sakei CRL1862 showed it can be applied as an autochthonous functional starter in meat fermentation.
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Affiliation(s)
- P Castellano
- Centro de Referencia para Lactobacilos, Tucumán, Argentina.
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32
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Metabolism of amino acids, dipeptides and tetrapeptides by Lactobacillus sakei. Food Microbiol 2012; 29:215-23. [DOI: 10.1016/j.fm.2011.07.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2011] [Revised: 07/14/2011] [Accepted: 07/14/2011] [Indexed: 11/19/2022]
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33
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Najafian L, Babji AS. A review of fish-derived antioxidant and antimicrobial peptides: their production, assessment, and applications. Peptides 2012; 33:178-85. [PMID: 22138166 DOI: 10.1016/j.peptides.2011.11.013] [Citation(s) in RCA: 170] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/17/2011] [Revised: 11/12/2011] [Accepted: 11/14/2011] [Indexed: 10/15/2022]
Abstract
Fishes are rich sources of structurally diverse bioactive compounds. In recent years, much attention has been paid to the existence of peptides with biological activities and proteins derived from foods that might have beneficial effects for humans. Antioxidant and antimicrobial peptides isolated from fish sources may be used as functional ingredients in food formulations to promote consumer health and improve the shelf life of food products. This paper presents an overview of the antioxidant and antimicrobial peptides derived from various fishes. In addition, we discuss the extraction of fish proteins, enzymatic production, and the techniques used to isolate and characterize these compounds. Furthermore, we review the methods used to assay the bioactivities and their applications in food and nutraceuticals.
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Affiliation(s)
- L Najafian
- School of Chemical Sciences and Food Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia. najafian
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34
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Freiding S, Gutsche KA, Ehrmann MA, Vogel RF. Genetic screening of Lactobacillus sakei and Lactobacillus curvatus strains for their peptidolytic system and amino acid metabolism, and comparison of their volatilomes in a model system. Syst Appl Microbiol 2011; 34:311-20. [DOI: 10.1016/j.syapm.2010.12.006] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2010] [Revised: 12/15/2010] [Accepted: 12/17/2010] [Indexed: 11/25/2022]
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35
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Théron L, Sayd T, Pinguet J, Chambon C, Robert N, Santé-Lhoutellier V. Proteomic analysis of semimembranosus and biceps femoris muscles from Bayonne dry-cured ham. Meat Sci 2011; 88:82-90. [DOI: 10.1016/j.meatsci.2010.12.006] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2009] [Revised: 11/05/2010] [Accepted: 12/02/2010] [Indexed: 11/29/2022]
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36
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Trani A, Gambacorta G, Loizzo P, Alviti G, Schena A, Faccia M, Aquilanti L, Santarelli S, Di Luccia A. Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage. J Food Sci 2011; 75:C514-24. [PMID: 20722905 DOI: 10.1111/j.1750-3841.2010.01703.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Ciauscolo is a short-ripened fermented sausage manufactured in the Marche region (central Italy) that has recently received a protected geographical indication product classification (PGI). The aim of this study was the exploration of the biochemical traits of this traditional Italian salami, with a special focus on protein and lipid composition. Ciauscolo salami was characterized by pH of 5.1 and 0.91 water activity. A prevalence of lactic acid bacteria in the microbiota was found. The free amino acids and biogenic amines average content was 2657 and 255 mg/kg, respectively. With regards to lipids composition unsaturated fatty acids represented 63% and 72% of total and free fatty acids. Despite these results had wide statistical variability, attributable to differences in the processing parameters and raw matter used, some peculiar traits were found: (1) structural muscular proteins underwent to less proteolysis than sarcoplasmic ones; (2) glycogen phosphorylase, enolase, and aldolase were the most proteolyzed among the sacoplasmic proteins; (3) there was inverse correlation between histamine content and yeasts population, and a direct correlation between the gly-pro content and lactic acid bacteria counts; (4) the content of aspartic acid and methyonine seem to be a possible molecular marker able to distinguish between double and single milling.
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Affiliation(s)
- Antonio Trani
- Dipto. di Progettazione e Gestione del Sistemi Agro-zootecnici e forestali, Univ. di Bari, Bari, Italy
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38
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Sriphochanart W, Skolpap W. Characterization of Proteolytic Effect of Lactic Acid Bacteria Starter Cultures on Thai Fermented Sausages. FOOD BIOTECHNOL 2010. [DOI: 10.1080/08905436.2010.507163] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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39
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Fadda S, López C, Vignolo G. Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkers. Meat Sci 2010; 86:66-79. [DOI: 10.1016/j.meatsci.2010.04.023] [Citation(s) in RCA: 99] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2010] [Revised: 03/31/2010] [Accepted: 04/06/2010] [Indexed: 01/07/2023]
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40
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Aro Aro JM, Nyam-Osor P, Tsuji K, Shimada KI, Fukushima M, Sekikawa M. The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.06.025] [Citation(s) in RCA: 127] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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41
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Candogan K, Wardlaw F, Acton JC. Effect of starter culture on proteolytic changes during processing of fermented beef sausages. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.03.065] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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42
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Time course of peptide fingerprints in semimembranosus and biceps femoris muscles during Bayonne ham processing. Meat Sci 2009; 82:272-7. [DOI: 10.1016/j.meatsci.2009.01.021] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2008] [Revised: 01/16/2009] [Accepted: 01/19/2009] [Indexed: 11/17/2022]
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43
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Ercolini D, Russo F, Nasi A, Ferranti P, Villani F. Mesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef. Appl Environ Microbiol 2009; 75:1990-2001. [PMID: 19201980 PMCID: PMC2663181 DOI: 10.1128/aem.02762-08] [Citation(s) in RCA: 230] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2008] [Accepted: 01/25/2009] [Indexed: 11/20/2022] Open
Abstract
Mesophilic and psychrotrophic populations from refrigerated meat were identified in this study, and the spoilage potential of microbial isolates in packaged beef was evaluated by analyzing the release of volatile organic compounds (VOC) by gas chromatography-mass spectrometry (GC/MS). Fifty mesophilic and twenty-nine psychrotrophic isolates were analyzed by random amplified polymorphic DNA-PCR, and representative strains were identified by 16S rRNA gene sequencing. Carnobacterium maltaromaticum and C. divergens were the species most frequently found in both mesophilic and psychrotrophic populations. Acinetobacter baumannii, Buttiauxella spp. and Serratia spp. were identified among the mesophilic isolates, while Pseudomonas spp. were commonly identified among the psychrotrophs. The isolates were further characterized for their growth at different temperatures and their proteolytic activity in vitro on meat proteins extracts at 7 degrees C. Selected proteolytic strains of Serratia proteamaculans, Pseudomonas fragi, and C. maltaromaticum were used to examine their spoilage potential in situ. Single strains of these species and mixtures of these strains were used to contaminate beef chops that were packed and stored at 7 degrees C. At time intervals up to 1 month, viable counts were determined, and VOC were identified by GC/MS. Generally, the VOC concentrations went to increase during the storage of the contaminated meats, and the profiles of the analyzed meat changed dramatically depending on the contaminating microbial species. About 100 volatiles were identified in the different contaminated samples. Among the detected volatiles, some specific molecules were identified only when the meat was contaminated by a specific microbial species. Compounds such as 2-ethyl-1-hexanol, 2-buten-1-ol, 2-hexyl-1-octanol, 2-nonanone, and 2-ethylhexanal were detectable only for C. maltaromaticum, which also produced the highest number of aldehydes, lactones, and sulfur compounds. The highest number of alcohols and ketons were detected in the headspace of meat samples contaminated by P. fragi, whereas the highest concentrations of some alcohols, such as 1-octen-3-ol, and some esters, such as isoamyl acetate, were produced by S. proteamaculans. In conclusion, different microbial species can contribute to meat spoilage with release of different volatile compounds that concur to the overall quality decrease of spoiling meat.
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Affiliation(s)
- Danilo Ercolini
- Department of Food Science, School of Biotechnological Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
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Dalmış Ü, Soyer A. Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage. Meat Sci 2008; 80:345-54. [DOI: 10.1016/j.meatsci.2007.12.022] [Citation(s) in RCA: 60] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2007] [Revised: 12/18/2007] [Accepted: 12/19/2007] [Indexed: 10/22/2022]
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45
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Martín A, Benito MJ, Hernández A, Pérez-Nevado F, Córdoba JJ, Córdoba MG. Characterisation of microbial deep spoilage in Iberian dry-cured ham. Meat Sci 2008; 78:475-84. [DOI: 10.1016/j.meatsci.2007.07.017] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2007] [Revised: 06/11/2007] [Accepted: 07/15/2007] [Indexed: 10/23/2022]
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Di Cagno R, Lòpez CC, Tofalo R, Gallo G, De Angelis M, Paparella A, Hammes WP, Gobbetti M. Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages. Meat Sci 2007; 79:224-35. [PMID: 22062750 DOI: 10.1016/j.meatsci.2007.09.006] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2007] [Revised: 08/10/2007] [Accepted: 09/10/2007] [Indexed: 11/30/2022]
Abstract
Three Italian PDO fermented sausages, Varzi, Brianza and Piacentino, were compared for compositional, microbiological, biochemical and volatile profile characteristics. Mean values for the gross composition varied especially due to moisture, fat, total protein and nitrate concentration which reflected differences in the ingredients and some technological parameters. Cell numbers of the major microbial groups were almost similar among sausages. The major differences were found for Brochothrix thermosphacta, enterococci and moulds. Apart from their use as starters, Lactobacillus sakei and Lactobacillus curvatus were the dominant lactic acid bacteria and, as well as Staphylococcus xylosus, dominated the population of coagulase-negative staphylococci. Sausages differed for the hydrolysis of myofibrillar proteins and secondary proteolysis. Varzi, the sausage subjected to prolonged fermentation at 23-25°C for 10 days before ripening, showed the highest degree of secondary proteolysis. Varzi and Brianza, the two fermented sausages manufactured by using microbial starters, showed the highest concentration and similar profiles of free amino acids. The peptidase activities contained in the aqueous extracts agreed with the above findings. A total of 52 volatile components, mainly alcohols, aldehydes and terpenes, were identified by solid-phase micro-extraction coupled with gas chromatography-mass spectrometry analysis. The volatile profiles of the three Italian PDO fermented sausages differed in part and, except for terpenes, the highest levels of the other chemical classes were found in Varzi and Brianza sausages. The composition of free fatty acids of the three Italian PDO sausages was rather similar. Monounsaturated fatty acids (MUFA) were found at the highest relative percentage followed by saturated (SFA) and polyunsaturated (PUFA) fatty acids. Oleic, palmitic, linoleic and stearic were the main free fatty acids found in all fermented sausages.
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Affiliation(s)
- Raffaella Di Cagno
- Department of Plant Protection and Applied Microbiology, University of Bari, via G. Amendola 165/A, 70126 Bari, Italy
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Villani F, Casaburi A, Pennacchia C, Filosa L, Russo F, Ercolini D. Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures. Appl Environ Microbiol 2007; 73:5453-63. [PMID: 17616625 PMCID: PMC2042070 DOI: 10.1128/aem.01072-07] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The microbial ecology of "soppressata of Vallo di Diano," a traditional dry fermented sausage from southern Italy, was studied by using both culture-dependent and culture-independent approaches. The ripened fermented sausages were characterized by high microbial loads of both staphylococci and lactobacilli. Using PCR-denaturing gradient gel electrophoresis (PCR-DGGE) targeting the variable V3 and V1 regions of the 16S rRNA gene and direct DNA sequencing, it was possible to identify Staphylococcus xylosus, S. succinus, and S. equorum among the staphylococci and Lactobacillus sakei and L. curvatus within the lactobacilli. Moreover, Debaryomyces hansenii was the main yeast species found by targeting the yeast 26S rRNA gene by PCR-DGGE. Selected strains of S. xylosus, L. sakei, and L. curvatus were characterized for their technological properties in the ripening conditions of the fermented sausages so as to select an autochthonous starter formulation. The selection included the determination of nitrate reductase, lipolytic, and antioxidant activity and proteolysis with myofibrillar and sarcoplasmic protein fractions. Such properties were evaluated in both in vitro and in situ assays; the latter were performed by using each strain as a starter in the laboratory-scale manufacture of soppressata of Vallo di Diano and by monitoring the microbiological and chemical changes at the end of ripening. The results show differences between the in vitro and in situ selection results and indicate that in situ evaluation of the technological performance of specific strains is better suited to selecting autochthonous starter cultures for fermented-meat products than in vitro evaluation.
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Affiliation(s)
- Francesco Villani
- Department of Food Science, School of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici, Italy.
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48
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Ammor MS, Mayo B. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update. Meat Sci 2006; 76:138-46. [PMID: 22064200 DOI: 10.1016/j.meatsci.2006.10.022] [Citation(s) in RCA: 231] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2006] [Revised: 10/13/2006] [Accepted: 10/23/2006] [Indexed: 10/23/2022]
Abstract
Lactic acid bacteria (LAB) have long been used as starter cultures in the production of fermented dry sausages and other meat-derived commodities. These cultures are generally designed to meet food safety, shelf-life, technological effectiveness and economic feasibility criteria. Besides all these traditional properties, novel starter cultures should take into account the risks posed by the formation of biogenic amines in food, and the development and spreading of bacterial resistance to antibiotics. Further, 'functional starters' could protect consumers from harmful bacteria either by a rapid acidification or by the production of antimicrobials (bacteriocins). Specially-selected cultures may also provide probiotic benefits, and, if properly modified, they may even be endorsed with nutraceutical traits. The present review discusses the technological and new selection criteria that should be taken into account when selecting LAB starter cultures for the production of fermented dry sausages.
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Affiliation(s)
- Mohammed Salim Ammor
- Instituto de Productos Lácteos de Asturias (CSIC), Carretera de Infiesto s/n, 33300 Villaviciosa, Asturias, Spain
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Casaburi A, Villani F, Toldrá F, Sanz Y. Protease and esterase activity of staphylococci. Int J Food Microbiol 2006; 112:223-9. [PMID: 16782222 DOI: 10.1016/j.ijfoodmicro.2006.04.008] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/26/2006] [Indexed: 11/20/2022]
Abstract
The aim of this work was to characterize protease and esterase activities of staphylococci in order to establish if they could contribute to the release of amino acids and short-chain fatty acids during ripening of fermented sausages. Eighteen Staphylococcus strains belonging to the species Staphylococcus xylosus (5), S. saprophyticus (3), S. equorum (4), S. carnosus (4) and S. simulans (2), previously isolated from different types of Southern Italian fermented sausages, were screened for proteinase, aminopeptidase and esterase activities. Most of the staphylococci strains lacked detectable levels of proteinase activity against casein-fluorescein isothiocynate. In the active strains, this activity was extracellular or cell-envelope associated. The studied staphylococci strains also showed low levels of aminopeptidase activities, which preferentially hydrolysed substrates containing L-methionine, L-leucine and L-phenylalanine as N-terminal residue. In contrast, all staphylococcal strains possessed significant activity against short-chain fatty acid esters. The maximum esterase activities were detected in whole-cell suspensions and cell-free extracts and to a lesser extent in the extracellular medium. The substrates preferentially hydrolysed were rho-nitrophenyl (rho-NP) butyrate and rho-NP caprylate and, secondly, rho-NP palmitate. The extracellular extracts of most of the strains were only active against rho-NP butyrate except for those of S. equorum (SI3, SI4) and S. simulans (Ssm12, Ssm21), which also hydrolysed rho-NP caprylate and rho-NP palmitate. The cell-free extracts and whole cells were mainly active against rho-NP butyrate and rho-NP caprylate, showing activity levels from 1760 U/mg of proteins to 54 U/mg of proteins and from 12,200 U/mg of proteins to 133 U/mg of proteins respectively. These activities were especially high in the strains that belonged to S. xylosus and S. equorum species. The diversity of the studied metabolic properties and, especially, the esterase activities in different staphylococcal species and even strains of the same species emphasize the relevance of these in vitro characterization studies for a rational selection of new starter cultures.
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Affiliation(s)
- Annalisa Casaburi
- Dipartimento di Scienza degli Alimenti Universitá degli Studi di Napoli Federico II, 80055 Portici, Naples, Italy.
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Drosinos EH, Paramithiotis S, Kolovos G, Tsikouras I, Metaxopoulos I. Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in southern Greece. Food Microbiol 2006; 24:260-70. [PMID: 17188204 DOI: 10.1016/j.fm.2006.05.001] [Citation(s) in RCA: 99] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2006] [Revised: 04/27/2006] [Accepted: 05/02/2006] [Indexed: 10/24/2022]
Abstract
The physicochemical and microbiological characteristics of spontaneously fermented sausages made by two medium-sized enterprises (MSE) located in southern Greece have been studied. A total of 300 lactic acid bacteria and 300 staphylococcal strains have been isolated and identified by their physiological characteristics. Lactobacillus plantarum strains were found to dominate the lactic acid bacteria microbiota in most of the cases with L. sakei strains prevailing in some of them and L. rhamnosus strains occasionally accompanying the dominant lactic acid bacteria microbiota. On the other hand, S. saprophyticus strains were found to dominate the staphylococcal microbiota in all spontaneously fermented sausages with of S. simulans, S. xylosus, S. gallinarum and S. cohnii cohnii strains being sporadically present. Following the identification, an evaluation of their technological properties, namely proteolytic and lipolytic capacities as well as production of biogenic amines and antimicrobial compounds, took place. None of the lactic acid bacteria and staphylococci was found to possess lipolytic activity whereas a total of 6 lactic acid bacteria and 51 staphylococci strains were found to be able to hydrolyse either the sarcoplasic, myofibrillar or both protein fractions. Furthermore, only one L. sakei strain and 185 staphylococci strains were found to possess decarboxylase activity against lysine, tyrosine, ornithine or histidine. Finally none of the staphylococcal microbiota and 3 lactic acid bacteria strains were found to be able to produce antimicrobial compounds of proteinaceous nature against Listeria monocytogenes.
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Affiliation(s)
- Eleftherios H Drosinos
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Technology, Agricultural University of Athens, 75, Iera Odos, Street, Votanikos, Athens, GR-11855, Greece.
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