1
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Liu S, Shao L, Gong J, Sheng J, Ning Z, Xu X, Wang H. Discovery of a temperature-dependent protease spoiling meat from Pseudomonas fragi: Target to myofibrillar and sarcoplasmic proteins rather than collagen. Food Chem 2024; 457:140155. [PMID: 38908241 DOI: 10.1016/j.foodchem.2024.140155] [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: 05/01/2024] [Revised: 06/05/2024] [Accepted: 06/16/2024] [Indexed: 06/24/2024]
Abstract
Chilled meat frequently suffered microbial spoilage because bacteria can secrete various proteases that break down the proteins. In this study, Pseudomonas fragi NMC 206 exhibited a temperature-dependent secretion pattern, with the ability to release the specific protease only below 25 °C. It was identified as alkaline protease AprA by LC-MS/MS, with the molecular weight of 50.4 kDa, belonging to the Serralysin family metalloprotease. Its significant potential for meat spoilage in situ resulted in alterations in meat color and sensory evaluation, as well as elevated pH, total volatile basic nitrogen (TVB-N) and the formation of volatile organic compounds (VOCs). The hydrolysis of meat proteins in vitro showed that AprA possessed a considerable proteolysis activity and degradation preferences on meat proteins, especially its ability to degrade myofibrillar and sarcoplasmic proteins, rather than collagen. These observations demonstrated temperatures regulated the secretion of AprA, which was closely related to chilled chicken spoilage caused by bacteria. These will provide a new basis for the preservation of meat products at low temperatures.
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Affiliation(s)
- Silu Liu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Liangting Shao
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Junming Gong
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Junsheng Sheng
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Zhenzhen Ning
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinglian Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Huhu Wang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing Agricultural University, Nanjing 210095, PR China.
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2
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Mangia NP, Cottu M, Aponte M, Murgia MA, Mura ME, Blaiotta G. Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat. Foods 2024; 13:633. [PMID: 38397610 PMCID: PMC10888299 DOI: 10.3390/foods13040633] [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: 01/15/2024] [Revised: 02/12/2024] [Accepted: 02/17/2024] [Indexed: 02/25/2024] Open
Abstract
Ripened sheep sausages are widely consumed in Italy, particularly in Sardinia. Despite their driving role in flavor and color development, coagulase-negative staphylococci in these products have been rarely investigated. A total of 70 CoNS cultures isolated from Sardinian sheep sausages were characterized by rep-PCR and M13-RAPD typing and identified by 16S rDNA sequencing. S. xylosus and S. equorum accounted for more than 70% of the total isolates, whilst S. pasteuri (8.5%), S. succinus (2.8%), and S. haemolyticus (2.8%) were less represented. The genes encoding the synthesis of putrescine, tyramine, cadaverine, and histamine were evaluated by PCR. None of the strains hosted genes for decarboxylases, except one S. pasteuri strain that was potentially a tyramine-producer. Antibiotic resistance was evaluated, along with nitrate reductase, lipolytic, and proteolytic activity, in a pool of selected cultures. Resistance to the primary antibiotics was rather widespread. S. xylosus, S. equorum, and S. pasteuri strains were all resistant to amoxicillin and kanamycin. S. equorum strains were sensitive to all tested antibiotics. S. xylosus strains were all resistant to penicillin B. Conversely, all S. pasteuri strains were resistant to both ampicillin and penicillin B, and four out of five strains exhibited tetracycline resistance. The high variability in the production of sheep sausages makes the search for adjunct cultures of crucial relevance. According to this perspective, the characterization of the autochthonous CSN population represents the first step to approach a starter selection.
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Affiliation(s)
- Nicoletta P. Mangia
- Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100 Sassari, Italy; (N.P.M.); (M.A.M.); (M.E.M.)
| | - Michele Cottu
- Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100 Sassari, Italy; (N.P.M.); (M.A.M.); (M.E.M.)
| | - Maria Aponte
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Naples, Italy;
| | - Marco A. Murgia
- Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100 Sassari, Italy; (N.P.M.); (M.A.M.); (M.E.M.)
| | - Maria E. Mura
- Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100 Sassari, Italy; (N.P.M.); (M.A.M.); (M.E.M.)
| | - Giuseppe Blaiotta
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Naples, Italy;
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3
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Ding M, Huang Z, Huang Z, Zhao Z, Zhao D, Shan K, Ke W, Zhang M, Zhou G, Li C. Proteins from different sources in a high-fat food matrix influence lipid hydrolysis through bolus coalescence and interactions with bile salts. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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4
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Gong X, Mi R, Chen X, Zhu Q, Xiong S, Qi B, Wang S. Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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5
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Udomsil N, Pongjanla S, Rodtong S, Tanasupawat S, Yongsawatdigul J. Extremely halophilic strains of
Halobacterium salinarum
as a potential starter culture for fish sauce fermentation. J Food Sci 2022; 87:5375-5389. [DOI: 10.1111/1750-3841.16368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 09/14/2022] [Accepted: 10/07/2022] [Indexed: 11/16/2022]
Affiliation(s)
- Natteewan Udomsil
- Food Technology Program School of Interdisciplinary Studies Mahidol University Kanchanaburi Campus Kanchanaburi Thailand
| | - Sirinya Pongjanla
- School of Food Technology, Institute of Agricultural Technology Suranaree University of Technology Nakhon Ratchasima Thailand
| | - Sureelak Rodtong
- School of Preclinical Sciences, Institute of ScienceSuranaree University of Technology Nakhon RatchasimaThailand
- Microbial Cultures Research Center for Food and Bioplastics Production Suranaree University of Technology Nakhon Ratchasima Thailand
| | - Somboon Tanasupawat
- Department of Microbiology, Faculty of Pharmaceutical Sciences Chulalongkorn University Bangkok Thailand
| | - Jirawat Yongsawatdigul
- School of Food Technology, Institute of Agricultural Technology Suranaree University of Technology Nakhon Ratchasima Thailand
- Microbial Cultures Research Center for Food and Bioplastics Production Suranaree University of Technology Nakhon Ratchasima Thailand
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6
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Ju M, Piao C, Zhang J, Mu B, Li G, Zhang W. Hydrolysis of pork sarcoplasmic protein extracts by unique staphylococci isolated from low-salt dry-cured ham. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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7
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Characterization of a lactic acid bacteria using branched-chain amino acid transaminase and protease from Jinhua Ham and application in myofibrillar protein model. Meat Sci 2022; 191:108852. [DOI: 10.1016/j.meatsci.2022.108852] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 04/01/2022] [Accepted: 05/13/2022] [Indexed: 01/12/2023]
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8
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Meng J, Yang Q, Wan W, Zhu Q, Zeng X. Physicochemical properties and adaptability of amine-producing Enterobacteriaceae isolated from traditional Chinese fermented fish (Suan yu). Food Chem 2022; 369:130885. [PMID: 34461516 DOI: 10.1016/j.foodchem.2021.130885] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 08/05/2021] [Accepted: 08/15/2021] [Indexed: 11/30/2022]
Abstract
The formation of biogenic amines (BAs) is an important potential danger in traditional fermented fish (Suan yu), and Enterobacteriaceae play an important role in the formation of BAs. The amine production abilities of 97 strains of Enterobacteriaceae screened from traditional fermented Suan yu were analyzed by reversed-phased high-performance liquid chromatography (HPLC). The genotypic diversity of amino acid decarboxylase on 23 strains of high-yield BAs was verified by PCR. Enterobacteriaceae with the highest production of amines was determined by analysis of the effects of physicochemical factors (pH, NaCl, temperature, and aerobic/anaerobic) on BA production and principal component analysis (PCA). The adaptability of the strains was examined using surimi simulation fermentation system, and the correlations among the indicators were analyzed using Cytoscape. Results showed that 97 strains of Enterobacteriaceae had strong amine-producing ability. Furthermore, 23 strains producing high yields of putrescine, cadaverine, and histamine were identified. All of the strains carried Idc, odc, speA, speB, and adiA, and five strains carried hdc. pH mainly affected the BA production of amine-producing bacteria. Three strains (Enterobacter asburiae 26C3, Klebsiella pneumoniae 47C2, and Morganella morganii 45C3) had the best amine-producing ability and used as the inoculated group. In this group, the values of BA (228.70-290.05 mg/kg) and the total volatile base nitrogen (TVB-N, 173.87-221.87 mg/100 g) exceeded the limit. Moreover, myofibrillar protein degradation was significant as indicated by the sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis and decreased FAA content. Cytoscape software and principal component analysis (PCA) indicated that Enterobacteriaceae and pH were related to BA formation in Suan yu. These results provide a theoretical basis for controlling the BA of fermented fish products.
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Affiliation(s)
- Ju Meng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Qin Yang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Weiyang Wan
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Qiujin Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Xuefeng Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China.
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9
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Zeng X, Meng J, Zhang W, He L, Deng L, Ye C. Changes in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation. Food Sci Nutr 2021; 9:5899-5913. [PMID: 34760224 PMCID: PMC8565211 DOI: 10.1002/fsn3.2095] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 12/16/2020] [Accepted: 12/16/2020] [Indexed: 11/24/2022] Open
Abstract
This study characterized the changes in the microbiological, physicochemical properties of Suan rou during fermentation via three different techniques (Technique A is a traditional production process. Based on technique A, technique B adds a total of 200 g of sucrose to the thinly sliced meat, and technique C changes the amount of salt in the thinly sliced meat to 200 grams.). Compared to batch A, the samples from batches B and C featured more rapid reduction in pH and generated more TA. Myofibrillar proteins in batches B and C showed higher degradation rate, and several low-molecular-weight metabolites were determined on the basis of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) gel lanes. The contents of thiobarbituric acid (TBARS) and total volatile base nitrogen (TVB-N) and the growth of spoilage bacteria and pathogens were suppressed in the three batches. A relatively compatible acid-salinity proportion was presented in the Suan rou of batches A and B compared with that of batch C. The results show that the Suan rou made by B technology was more palatable acid flavor and abundant nutrition.
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Affiliation(s)
- Xuefeng Zeng
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and ProcessingGuiyangChina
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous RegionMinistry of EducationGuiyangChina
| | - Ju Meng
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and ProcessingGuiyangChina
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous RegionMinistry of EducationGuiyangChina
| | - Wei Zhang
- College of Food Science and EngineeringWuhan Polytechnic UniversityWuhanChina
| | - Laping He
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and ProcessingGuiyangChina
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous RegionMinistry of EducationGuiyangChina
| | - Li Deng
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and ProcessingGuiyangChina
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous RegionMinistry of EducationGuiyangChina
| | - Chun Ye
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and ProcessingGuiyangChina
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous RegionMinistry of EducationGuiyangChina
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10
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Yu D, Feng MQ, Sun J. Influence of mixed starters on the degradation of proteins and the formation of peptides with antioxidant activities in dry fermented sausages. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107743] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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11
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Zeng X, Yang Q, Zhang W, Liu J, He L, Deng L, Guo X. Effects of Liquid Smoking on the Microbiological and Physicochemical Characteristics of Suan Yu, a Traditional Chinese Fermented Fish Product. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1881675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Xuefeng Zeng
- Schol of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Qin Yang
- Schol of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Wei Zhang
- Schol of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Jingui Liu
- Schol of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Laping He
- Schol of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
| | - Li Deng
- Schol of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
- School of Economics, Guizhou University of Commerce, Guiyang, Guizhou, China
| | - Xu Guo
- Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guizhou University, Guiyang, Guizhou, China
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12
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Liu Y, Wan Z, Yohannes KW, Yu Q, Yang Z, Li H, Liu J, Wang J. Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage. Front Microbiol 2021; 11:611260. [PMID: 33488553 PMCID: PMC7819883 DOI: 10.3389/fmicb.2020.611260] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Accepted: 12/08/2020] [Indexed: 11/13/2022] Open
Abstract
Dry fermented sausage is popular among the world because of its rich nutrition and unique flavor. Starter cultures play an important role in the quality of dry fermented sausage. In this study, probiotics lactic acid bacteria Lactobacillus delbrueckii N102, Latilactobacillus sakei H1-5, Debaryomyces hansenii Y4-1, and Wickerhamomyces anomalus Y12-3 were isolated from food-borne materials. The physicochemical properties, microbial populations, TBARS, lipolysis, proteolysis, and volatile flavor compounds of dry fermented sausages with different starter cultures were evaluated comparatively during the ripening process. The results showed that both L. delbrueckii N102 and L. sakei H1-5 grow well and could rapidly reduce the pH value of the products. At the same time, they could significantly reduce the number of Enterobacter putrefaciens, so as to ensure the safety of the products. In addition, the strains N102 promoted the formation of flavor compounds 2,3-butanedione, 3-hydroxy-2-butanone, and carnosine, whereas taurine content of batch H1-5 was significantly increased, while yeast y4-1 and y12-3 could also grow faster in sausage and promoted the esters and alcohols formation such as ethyl acetate and linalool, with the formation of γ-aminobutyric acid by y4-1. Compared with lactic acid bacteria, yeasts showed to contribute more in flavor formation and effective inhibition of lipid oxidation. The starter cultures played different roles in flavor contribution and had obvious differentiation in the ripening process of dry fermented sausage.
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Affiliation(s)
- Yingli Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Zhen Wan
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Kalekristos Woldemariam Yohannes
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Qinglin Yu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Ziyan Yang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Hongyan Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Jie Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
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13
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Chen X, Mi R, Qi B, Xiong S, Li J, Qu C, Qiao X, Chen W, Wang S. Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages. FOOD SCIENCE AND HUMAN WELLNESS 2021. [DOI: 10.1016/j.fshw.2020.05.012] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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14
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Liu X, Qu H, Gou M, Guo H, Wang L, Yan X. Application of Weissella cibaria X31 or Weissella confusa L2 as a starter in low nitrite dry-fermented sausages. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0344] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Abstract
Effects of Weissella strains (Weissella cibaria X31 or Weissella confusa L2) as starters on the physicochemical, volatile, proteolytic, microbiological, and sensory properties of low-nitrite dry-fermented sausages were evaluated for 20 d. Results showed that the addition of 8 log CFU/g of Weissella strains increased the redness, hardness, adhesiveness, and chewiness, but decreased the pH, water activity, and nitrite content of sausages during processing. Morover, Weissella strains inhibited the growth of Salmonella enterica. Weissella strains also could hydrolyze myofibrillar proteins in sausages. The sausage inoculated with W. confusa L2 was more abundant in ester compared with the control. Sausages inoculated with W. cibaria X31 and W. confusa L2 and sodium nitrite (0.05 g) had more desirable characteristics, compared with other groups. W. cibaria X31 and W. confusa L2 show potential as multifunctional starters in low-nitrite fermented sausage, which is uniqueness and addressed the gap of Weissella in low nitrite sausages. This study is distinct in that Weissella strains were found to improve the redness of dry-fermented sausages and was effective at partly replacing nitrite in dry-fermented sausages, addressing the research gap regarding the application of Weissella in low-nitrite sausages.
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Affiliation(s)
- Xuejun Liu
- College of Food Science and Engineering , Jilin Agricultural University , 2888 Xincheng Street , Changchun 130118 , China
| | - Hongye Qu
- College of Food Science and Engineering , Jilin Agricultural University , 2888 Xincheng Street , Changchun 130118 , China
| | - Mengxing Gou
- College of Food Science and Engineering , Jilin Agricultural University , 2888 Xincheng Street , Changchun 130118 , China
| | - Hongyue Guo
- College of Food Science and Engineering , Jilin Agricultural University , 2888 Xincheng Street , Changchun 130118 , China
| | - Liyan Wang
- College of Food Science and Engineering , Jilin Agricultural University , 2888 Xincheng Street , Changchun 130118 , China
| | - Xiaohui Yan
- Jilin Business and Technology College , Changchun 130507 , China
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15
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Rebecchi A, Miragoli F, Lopez C, Bassi D, Fontana C. Exploring Coagulase-Negative Staphylococci Diversity from Artisanal Llama Sausages: Assessment of Technological and Safety Traits. Microorganisms 2020; 8:E629. [PMID: 32349211 PMCID: PMC7284484 DOI: 10.3390/microorganisms8050629] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 04/01/2020] [Accepted: 04/02/2020] [Indexed: 11/16/2022] Open
Abstract
Llama sausage is still produced following artisanal procedures, with the autochthonous microbiota being mainly responsible for the fermentation process. In this work, the taxonomical identification and technological-safety criteria of coagulase-negative staphylococci (CNS) isolated from two different productions of llama sausages (P: pilot and A: artisanal) were investigated. Staphylococcus (S) equorum and S. saprophyticus were the species most frequently found in P production, followed by S. succinis and S. warneri; a wider species variability was observed in A factory being S. equorum, S. capitis, S. xylosus, S. pasteuri, S. epidermidis and S. saprophyticus as the main identified species. The technological characterization of 28 CNS strains showed their ability to hydrolyze gelatin and tributyrin together with a relevant nitrate reductase activity. Phenotypic and genotypic approaches were conducted to investigate the main safety traits. Llama's CNS strains exhibited weak decarboxylase and hemolytic activity and low biofilm production; additionally, no enterotoxin genes were detected. Correlation analysis between phenotypic and genotypic data showed low values for the biofilm parameters, while high correlation was observed for oxacillin, ampicillin, tetracycline and aminoglycosides resistance and their genetic determinants. Data obtained may contribute to broaden knowledge about the autochthonous strains of this poorly studied fermented product, thus helping to select an appropriate combination of potential starter cultures to improve llama sausage safety and quality.
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Affiliation(s)
- Annalisa Rebecchi
- DISTAS, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy; (A.R.); (D.B.)
- Biotechnology Research Centre (CRB), via Milano 24, 26100 Cremona, Italy; (F.M.); (C.L.)
| | - Francesco Miragoli
- Biotechnology Research Centre (CRB), via Milano 24, 26100 Cremona, Italy; (F.M.); (C.L.)
| | - Constanza Lopez
- Biotechnology Research Centre (CRB), via Milano 24, 26100 Cremona, Italy; (F.M.); (C.L.)
| | - Daniela Bassi
- DISTAS, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy; (A.R.); (D.B.)
- Biotechnology Research Centre (CRB), via Milano 24, 26100 Cremona, Italy; (F.M.); (C.L.)
| | - Cecilia Fontana
- Instituto Nacional de Tecnología Agropecuaria, Estación Experimental Famaillá, Famaillá 4172, Tucumán, Argentina
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16
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Mrkonjic Fuka M, Tanuwidjaja I, Zgomba Maksimovic A, Zunabovic-Pichler M, Kublik S, Hulak N, Domig KJ, Schloter M. Bacterial diversity of naturally fermented game meat sausages: Sources of new starter cultures. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108782] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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17
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Yu D, Feng MQ, Sun J, Xu XL, Zhou GH. Protein degradation and peptide formation with antioxidant activity in pork protein extracts inoculated with Lactobacillus plantarum and Staphylococcus simulans. Meat Sci 2019; 160:107958. [PMID: 31669862 DOI: 10.1016/j.meatsci.2019.107958] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Revised: 09/11/2019] [Accepted: 09/27/2019] [Indexed: 12/29/2022]
Abstract
This study focused on sarcoplasmic and myofibrillar protein degradation and the formation of peptides with antioxidant activity by mixed starters (Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201). Gel electrophoresis indicated that the mixed starters can hydrolyze both sarcoplasmic and myofibrillar proteins, and the concentration of peptides increased (P < .05). Compared with the control group, using mixed starters led to a significant increase (P < .05) in the DPPH radical scavenging activity, Fe2+ chelating activity, and ABTS radical scavenging activity of sarcoplasmic proteins, but demonstrated no significant difference in myofibrillar proteins. Two hydrophobic fractions (C2, C5) separated by RP-HPLC in the inoculation groups with sarcoplasmic proteins showed high DPPH radical scavenging activity (66.60%, 60.50%). Eighteen peptides were identified by LC-MS/MS, which mainly arose from triosephosphate isomerase, creatine kinase M-type, and glyceraldehyde-3-phosphate dehydrogenase. Hydrophobic amino acids accounted for a large proportion. Our results indicate that mixed starters affect proteolytic characterization and contribute to the formation of peptides with antioxidant capacity in sarcoplasmic proteins.
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Affiliation(s)
- Di Yu
- Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing 210095, PR China
| | - Mei-Qin Feng
- College of Animal Science and Technology, Jinling Institute of Technology, Nanjing 210038, PR China
| | - Jian Sun
- Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing 210095, PR China.
| | - Xing-Lian Xu
- Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing 210095, PR China
| | - Guang-Hong Zhou
- Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing 210095, PR China
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18
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Sun J, Cao CC, Feng MQ, Xu XL, Zhou GH. Technological and safety characterization of coagulase-negative staphylococci with high protease activity isolated from Traditional Chinese fermented sausages. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108371] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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19
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Chernukha I, Kovalev L, Mashentseva N, Kovaleva M, Vostrikova N. Detection of protein aggregation markers in raw meat and finished products. FOODS AND RAW MATERIALS 2019. [DOI: 10.21603/2308-4057-2019-1-118-123] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The effect of animal and plant proteases as well as starters, or starter cultures, on protein aggregates for- mation in raw pork and beef as well as meat products was studied. The proteomic analysis of raw meat revealed that animal proteases – pepsin and trypsin – caused the aggregation of isoform 2 of protein 1 containing 4.5 LIM domains. Vacuum packaged meat showed the same results during storage, while unpacking led to the acceleration of the aggregation process due to autolysis. In addition, mixed aggregated fragments, such as muscle creatine phos- phokinase and glutathione-S-transferase, actin and perilipin, and type II keratin appeared in those samples. Starters with Pediococcus pentosaceus 31 from the Russian National Collection of Industrial Microorganisms (VKPM-8901) caused myoglobin and troponin I aggregation, while the formation of soy proteins aggregates (glycinin G1 and glyci- nin A3B4) was detected in meat products as a result of the autolysis process and the use of cholesterol-lowering star- ters. All in all, proteases which cause protein aggregation may be less effective for raw meat tenderization, whereas the proteins identified may be used as quality biomarkers.
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Affiliation(s)
| | - Leonid Kovalev
- Federal Research Center ‘Fundamentals of Biotechnology’ of the RAS
| | | | - Marina Kovaleva
- Federal Research Center ‘Fundamentals of Biotechnology’ of the RAS
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20
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Ranucci D, Roila R, Miraglia D, Arcangeli C, Vercillo F, Bellucci S, Branciari R. Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer ( Capreolus capreolus) salami. Ital J Food Saf 2019; 8:8195. [PMID: 31632930 PMCID: PMC6784587 DOI: 10.4081/ijfs.2019.8195] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Accepted: 05/16/2019] [Indexed: 01/16/2023] Open
Abstract
Game meat and related products are important in the promotion of local economies and rural areas. Microbiological, chemical-physical, rheological and sensory characteristics of fermented meat products (salami) made by different percentages of pork and hunted roe-deer (Capreolus capreolus) meat were evaluated. The microbiological determination indicated that the products are safe to eat, as neither Listeria monocytogenes nor Salmonella spp. was isolated from the samples. The hygienic adequacy of the process was guaranteed, as there was below 3 log CFU/g of Enterobacteriaceae level in the final products. The proximal composition analyses showed lower lipid levels in comparison to pork salami. The difference in chemical composition affects the rheological and sensory traits of the final products; the products were harder and with higher gumminess when 50% of roe-deer meat was used. Game meat flavour and odour increased with the increasing percentage of roe-deer meat.
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Affiliation(s)
| | | | - Dino Miraglia
- Department of Veterinary Medicine, University of Perugia, Italy
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21
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Kos I, Maksimović AZ, Zunabović-Pichler M, Mayrhofer S, Domig KJ, Fuka MM. The Influence of Meat Batter Composition and Sausage
Diameter on Microbiota and Sensory Traits of Artisanal
Wild Boar Meat Sausages. Food Technol Biotechnol 2019; 57:378-387. [PMID: 31866751 PMCID: PMC6902292 DOI: 10.17113/ftb.57.03.19.6197] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2018] [Accepted: 07/08/2019] [Indexed: 11/12/2022] Open
Abstract
In this study, the influence of meat batter composition and sausage diameter on the development of microbiota and sensory traits of traditional, spontaneously fermented wild boar meat sausages are evaluated. This research also demonstrates how principal component analysis (PCA) can be used to relate product sensory properties to particular microbial genotype and to select potential starter or adjunct culture. Generally, similar microbiological results were obtained in all types of products. The undesirable microbiota was either not detected at any sausage production stage or its number decreased below the detection limit in ripened sausages. The low growth rate of lactic acid bacteria (LAB) was consistent with the obtained pH and slow acidification rate. Although no differences in the composition of LAB species were noticed between sausage types (50S=50% wild boar meat in small casing, 50L=50% wild boar meat in large casing, 100S=100% wild boar meat in small casing), a clear separation based on LAB genotypes could be observed. Upon quantitative descriptive analysis, significant differences in sensory attributes between sausage types were established. According to the PCA, the overall acceptability traits of sausages are closely linked to one Leuconostoc mesenteroides genotype (LM_4). Of all tested technological properties, LM_4 strains showed remarkable acidification ability, lowering the pH from pH=5.41 to 3.74, and pronounced proteolytic activity on skimmed milk as well as antagonistic activity against Staphylococcus aureus (DSM 20231) and Brochothrix thermosphacta (LMG 17208). Lipolytic and haemolytic activities were not detected, and all analyzed strains were susceptible to tested antibiotics and possessed no biogenic amine genes.
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Affiliation(s)
- Ivica Kos
- Department of Animal Science and Technology, University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Ana Zgomba Maksimović
- Department of Microbiology, University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Marija Zunabović-Pichler
- Department of Food Science and Technology, BOKU University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria
| | - Sigrid Mayrhofer
- Department of Food Science and Technology, BOKU University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria
| | - Konrad J. Domig
- Department of Food Science and Technology, BOKU University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria
| | - Mirna Mrkonjić Fuka
- Department of Microbiology, University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia
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22
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Sedighi M, Jalili H, Darvish M, Sadeghi S, Ranaei-Siadat SO. Enzymatic hydrolysis of microalgae proteins using serine proteases: A study to characterize kinetic parameters. Food Chem 2019; 284:334-339. [DOI: 10.1016/j.foodchem.2019.01.111] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2018] [Revised: 12/18/2018] [Accepted: 01/16/2019] [Indexed: 12/23/2022]
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23
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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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24
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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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25
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A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures. Food Res Int 2018; 109:368-379. [PMID: 29803462 DOI: 10.1016/j.foodres.2018.04.042] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2018] [Revised: 04/16/2018] [Accepted: 04/20/2018] [Indexed: 12/30/2022]
Abstract
Fermented sausage technology is currently compromised in decreasing the addition of NaCl. Use of starter cultures with peptidogenic potential could be a valuable strategy that can mask or hide off flavors produced by the use of NaCl substituents. In the present work, the peptidogenic potential of four lactic acid bacteria species was evaluated in a low-sodium beaker sausage (BS) model. Using a peptidomic approach, a total of 86 low molecular weight (LMW) peptides were accurately identified, mostly derived from myofibrillar proteins, especially actin, which generated 53 peptides. The BS inoculated with L. curvatus CRL705 generated 56 LMW peptides, followed by Enterococcus (E.) mundtii CRL35 with 43 peptides. In addition, BS inoculated with Lactobacillus (L.) plantarum and with L. sakei produced higher amino acid amounts over time as compared to the rest of BS models, highlighting the importance of both, time and sample effect on the overall free amino acid generation. The presence of each LAB strain in BS models generated a unique profile of small peptides and amino acids that could serve as a distinctive biochemical trait to differentiate specific fermented products. According to these results, E. mundtii and L. sakei, which are compatible between them, are proposed as the most efficiently adapted to low-sodium conditions. The use of selected strains during the processing of low-sodium fermented sausages could have a positive effect on the production of small peptides and free amino acids.
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26
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Stavropoulou DA, Van Reckem E, De Smet S, De Vuyst L, Leroy F. The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH. Int J Food Microbiol 2018; 274:52-59. [PMID: 29551445 DOI: 10.1016/j.ijfoodmicro.2018.03.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2018] [Revised: 02/27/2018] [Accepted: 03/11/2018] [Indexed: 11/12/2022]
Abstract
Coagulase-negative staphylococci (CNS) are involved in colour and flavour formation of fermented meats. Their communities are established either spontaneously, as in some artisan-type products, or using a starter culture. The latter usually consists of Staphylococcus carnosus and/or Staphylococcus xylosus strains, although strains from other CNS species also have potential for application. However, it is not entirely clear how the fitness of alternative starter cultures within a fermented meat matrix compares to conventional ones and how this may be affected by processing conditions. Therefore, the aim of this study was to assess the influence of two key processing conditions, namely temperature and acidity, on the competitiveness of a cocktail of five different strains of CNS belonging to species that are potentially important for meat fermentation (Staphylococcus xylosus 2S7-2, S. carnosus 833, Staphylococcus epidermidis ATCC 12228, Staphylococcus equorum DFL-S19, and Staphylococcus saprophyticus FPS1). To this end, fermented meat models consisting of cured meat batters with initial pH values of 5.3, 5.5, or 5.7 were inoculated with these strains, stuffed in containers, and incubated at 23, 30, or 37 °C. Both the pH level and the temperature influenced the composition of the CNS communities, giving a competitive advantage to the best adapted species. Staphylococcus xylosus preferred low temperature and mild acidity, whereas an elevated temperature selected for S. epidermidis and a low pH for S. carnosus. Under the conditions tested, S. saprophyticus and S. equorum were outcompeted by the three other CNS species. Hence, CNS communities in fermented meats are not only established based on the initial presence of specific species in the meat batter but also by their subsequent adaptation to the processing conditions during fermentation, potentially overruling the use of starter cultures.
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Affiliation(s)
- Despoina Angeliki Stavropoulou
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - 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
| | - Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Ghent, 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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27
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Wang GY, Wang HH, Han YW, Xing T, Ye KP, Xu XL, Zhou GH. Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ. Food Microbiol 2016; 63:139-146. [PMID: 28040161 DOI: 10.1016/j.fm.2016.11.015] [Citation(s) in RCA: 106] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2016] [Revised: 06/16/2016] [Accepted: 11/17/2016] [Indexed: 12/20/2022]
Abstract
Microorganisms play an important role in the spoilage of chilled chicken. In this study, a total of 53 isolates, belonging to 7 species of 3 genera, were isolated using a selective medium based on the capacity to spoil chicken juice. Four isolates, namely Aeromonas salmonicida 35, Pseudomonas fluorescens H5, Pseudomonas fragi H8 and Serratia liquefaciens 17, were further characterized to assess their proteolytic activities in vitro using meat protein extracts and to evaluate their spoilage potential in situ. The in vitro studies showed that A. salmonicida 35 displayed the strongest proteolytic activity against both sarcoplasmic and myofibrillar proteins. However, the major spoilage isolate in situ was P. fragi H8, which exhibited a fast growth rate, slime formation and increased pH and total volatile basic nitrogen (TVBN) on chicken breast fillets. The relative amounts of volatile organic compounds (VOCs) originating from the microorganisms, including alcohols, aldehydes, ketones and several sulfur compounds, increased during storage. In sum, this study demonstrated the characteristics of 4 potential spoilage bacteria on chilled yellow-feather chicken and provides a simple and convenient method to assess spoilage bacteria during quality management.
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Affiliation(s)
- Guang-Yu Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Hu-Hu Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Yi-Wei Han
- Collaborative Innovation Center of Food Safety and Nutrition, Ministry of Education and Finance, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Tong Xing
- Collaborative Innovation Center of Food Safety and Nutrition, Ministry of Education and Finance, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Ke-Ping Ye
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Xing-Lian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
| | - Guang-Hong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
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28
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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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29
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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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30
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Boulares M, Mankai M, Sadok S, Hassouna M. Anti-Listerialinhibitory lactic acid bacteria in fresh farmed sea bass (Dicentrarchus labrax) fillets during storage at 4 °C under vacuum-packed conditions. J Food Saf 2016. [DOI: 10.1111/jfs.12323] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mouna Boulares
- Research unit: “Science and Technology of Foods,” Higher Institute of Food Industries of Tunis (ESIAT) 58 Alain Savary Street; El Khadhra City Tunis 1003 Tunisia
| | - Mélika Mankai
- Research unit: “Science and Technology of Foods,” Higher Institute of Food Industries of Tunis (ESIAT) 58 Alain Savary Street; El Khadhra City Tunis 1003 Tunisia
| | - Saloua Sadok
- National Institute of Marine Sciences and Technologies, La Goulette Center; Tunis 2060 Tunisia
| | - Mnasser Hassouna
- Research unit: “Science and Technology of Foods,” Higher Institute of Food Industries of Tunis (ESIAT) 58 Alain Savary Street; El Khadhra City Tunis 1003 Tunisia
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31
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Casaburi A, Di Martino V, Ferranti P, Picariello L, Villani F. Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.05.016] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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32
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López CM, Sentandreu MA, Vignolo GM, Fadda SG. Proteomic and peptidomic insights on myofibrillar protein hydrolysis in a sausage model during fermentation with autochthonous starter cultures. Food Res Int 2015; 78:41-49. [DOI: 10.1016/j.foodres.2015.11.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2015] [Revised: 11/09/2015] [Accepted: 11/14/2015] [Indexed: 12/29/2022]
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33
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Selection of Staphylococcus carnosus strains based on in vitro analysis of technologically relevant physiological activities. ANN MICROBIOL 2015. [DOI: 10.1007/s13213-015-1133-y] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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34
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Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model. EUPA OPEN PROTEOMICS 2015. [DOI: 10.1016/j.euprot.2015.05.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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35
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López CM, Bru E, Vignolo GM, Fadda SG. Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages. Meat Sci 2015; 104:20-9. [PMID: 25682212 DOI: 10.1016/j.meatsci.2015.01.013] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2014] [Revised: 12/04/2014] [Accepted: 01/11/2015] [Indexed: 10/24/2022]
Abstract
In this study, proteolysis and low molecular weight (LMW) peptides (<3kDa) from commercial Argentinean fermented sausages were characterized by applying a peptidomic approach. Protein profiles and peptides obtained by Tricine-SDS-PAGE and RP-HPLC-MS, respectively, allowed distinguishing two different types of fermented sausages, although no specific biomarkers relating to commercial brands or quality were recognized. From electrophoresis, α-actin, myoglobin, creatine kinase M-type and L-lactate dehydrogenase were degraded at different intensities. In addition, a partial characterization of fermented sausage peptidome through the identification of 36 peptides, in the range of 1000-2100 Da, arising from sarcoplasmic (28) and myofibrillar (8) proteins was achieved. These peptides had been originated from α-actin, myoglobin, and creatine kinase M-type, but also from the hydrolysis of other proteins not previously reported. Although muscle enzymes exerted a major role on peptidogenesis, microbial contribution cannot be excluded as it was postulated herein. This work represents a first peptidomic approach for fermented sausages, thereby providing a baseline to define key peptides acting as potential biomarkers.
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Affiliation(s)
- Constanza M López
- Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, T4000ILC San Miguel de Tucumán, Argentina
| | - Elena Bru
- Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, T4000ILC San Miguel de Tucumán, Argentina
| | - Graciela M Vignolo
- Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, T4000ILC San Miguel de Tucumán, Argentina
| | - Silvina G Fadda
- Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, T4000ILC San Miguel de Tucumán, Argentina.
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36
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Zeng X, Xia W, Jiang Q, Guan L. Biochemical and Sensory Characteristics of Whole Carp Inoculated With Autochthonous Starter Cultures. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2015. [DOI: 10.1080/10498850.2012.754535] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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37
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38
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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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39
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Stadnik J, Dolatowski ZJ. Changes in selected parameters related to proteolysis during ageing of dry-cured pork loins inoculated with probiotics. Food Chem 2013; 139:67-71. [DOI: 10.1016/j.foodchem.2013.01.079] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2012] [Revised: 12/21/2012] [Accepted: 01/29/2013] [Indexed: 10/27/2022]
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40
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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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41
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Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages. Food Microbiol 2013; 33:61-8. [DOI: 10.1016/j.fm.2012.08.013] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2012] [Revised: 08/29/2012] [Accepted: 08/31/2012] [Indexed: 11/24/2022]
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42
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Lorenzo JM, Bermúdez R, Franco D. Lipolysis, proteolysis and physico-chemical modifications during ripening of dry-cured duck breast. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-012-1906-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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43
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Giordano N, Corallo C, Miracco C, Papakostas P, Montella A, Figura N, Nuti R. Erythema nodosum associated with Staphylococcus xylosus septicemia. JOURNAL OF MICROBIOLOGY, IMMUNOLOGY, AND INFECTION = WEI MIAN YU GAN RAN ZA ZHI 2012; 49:134-7. [PMID: 23266237 DOI: 10.1016/j.jmii.2012.10.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2012] [Revised: 09/15/2012] [Accepted: 10/18/2012] [Indexed: 11/19/2022]
Abstract
Staphylococcus xylosus is a coagulase-negative staphylococcus. It is a commensal bacterium associated with skin and mucous membranes and occasionally it can cause human infections. We report the first case of erythema nodosum developed in a young woman with S. xylosus septicemia and specific serum antibody response.
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Affiliation(s)
- Nicola Giordano
- Department of Internal Medicine, Endocrine and Metabolic Diseases, University of Siena, Italy.
| | - Claudio Corallo
- Department of Internal Medicine, Endocrine and Metabolic Diseases, University of Siena, Italy
| | - Clelia Miracco
- Department of Human Pathology and Oncology, University of Siena, Italy
| | - Panagiotis Papakostas
- Department of Internal Medicine, Endocrine and Metabolic Diseases, University of Siena, Italy
| | - Antonio Montella
- Department of Internal Medicine, Endocrine and Metabolic Diseases, University of Siena, Italy
| | - Natale Figura
- Department of Internal Medicine, Endocrine and Metabolic Diseases, University of Siena, Italy
| | - Ranuccio Nuti
- Department of Internal Medicine, Endocrine and Metabolic Diseases, University of Siena, Italy
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44
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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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45
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Rouhi M, Sohrabvandi S, Mortazavian AM. Probiotic Fermented Sausage: Viability of Probiotic Microorganisms and Sensory Characteristics. Crit Rev Food Sci Nutr 2011; 53:331-48. [DOI: 10.1080/10408398.2010.531407] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- M. Rouhi
- a Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology , University of Tehran , Karaj , Iran
| | - S. Sohrabvandi
- b Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute , Shahid Beheshti University of Medical Sciences , P.O. Box 19395-4741, Tehran , Iran
| | - A. M. Mortazavian
- b Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute , Shahid Beheshti University of Medical Sciences , P.O. Box 19395-4741, Tehran , Iran
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46
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Chaves-López C, Paparella A, Tofalo R, Suzzi G. Proteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model system. Int J Food Microbiol 2011; 150:50-8. [DOI: 10.1016/j.ijfoodmicro.2011.07.017] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2011] [Revised: 06/29/2011] [Accepted: 07/13/2011] [Indexed: 10/18/2022]
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47
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Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor. Meat Sci 2011; 89:35-44. [DOI: 10.1016/j.meatsci.2011.03.018] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2011] [Revised: 02/16/2011] [Accepted: 03/22/2011] [Indexed: 11/22/2022]
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48
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Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat. Appl Environ Microbiol 2011; 77:7382-93. [PMID: 21784913 DOI: 10.1128/aem.05304-11] [Citation(s) in RCA: 109] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
One hundred three isolates of Carnobacterium spp. from raw meat were analyzed by random amplification of polymorphic DNA (RAPD) and PCR and were identified by 16S rRNA gene sequencing. Forty-five strains of Carnobacterium maltaromaticum were characterized for their growth capabilities at different temperatures, NaCl concentrations, and pH values and for in vitro lipolytic and proteolytic activities. Moreover, their spoilage potential in meat was investigated by analyzing the release of volatile organic compounds (VOCs) in meat stored in air or vacuum packs. Almost all the strains were able to grow at 4, 10, and 20°C, at pH values of 6 to 9, and in the presence of 2.5% NaCl. The release of VOCs by each strain in beef stored at 4°C in air and vacuum packs was evaluated by headspace solid-phase microextraction (HS-SPME)-gas chromatography-mass spectrometry (GC-MS) analysis. All the meat samples inoculated and stored in air showed higher numbers of VOCs than the vacuum-packed meat samples. Acetoin, 1-octen-3-ol, and butanoic acid were the compounds most frequently found under both storage conditions. The contaminated meat samples were evaluated by a sensory panel; the results indicated that for all sensory odors, no effect of strain was significant (P > 0.05). The storage conditions significantly affected (P < 0.05) the perception of dairy, spoiled-meat, and mozzarella cheese odors, which were more intense in meat stored in air than in vacuum packs but were never very intense. In conclusion, different strains of C. maltaromaticum can grow efficiently in meat stored at low temperatures both in air and in vacuum packs, producing volatile molecules with low sensory impacts, with a negligible contribution to meat spoilage overall.
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49
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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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50
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Tremonte P, Reale A, Di Renzo T, Tipaldi L, Di Luccia A, Coppola R, Sorrentino E, Succi M. Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity. Lett Appl Microbiol 2010; 51:586-94. [DOI: 10.1111/j.1472-765x.2010.02939.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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