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Corrêa JAF, Nazareth TDM, Meca G, Luciano FB. A small-scale ochratoxin A production method for rapid and affordable assay for screening microorganisms for their ability to degrade the mycotoxin. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113058] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Degenhardt R, Sobral Marques Souza D, Acordi Menezes LA, de Melo Pereira GV, Rodríguez-Lázaro D, Fongaro G, De Dea Lindner J. Detection of Enteric Viruses and Core Microbiome Analysis in Artisanal Colonial Salami-Type Dry-Fermented Sausages from Santa Catarina, Brazil. Foods 2021; 10:1957. [PMID: 34441733 PMCID: PMC8392621 DOI: 10.3390/foods10081957] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/06/2021] [Accepted: 08/18/2021] [Indexed: 11/16/2022] Open
Abstract
Microbial fermentation plays an important role in the manufacturing of artisanal sausages and can have major effects on product quality and safety. We used metagenomics and culture-dependent methods to study the presence of Hepatitis E virus (HEV) and Rotavirus-A (RV-A), and fungal and bacterial communities, in artisanal Colonial salami-type dry-fermented sausages in Santa Catarina state, Brazil. Lactic acid bacteria (LAB) and yeast dominated the microbiome. Latilactobacillus sakei and Debaryomyces hansenii were ubiquitous and the most abundant species. The DNA of some foodborne pathogens was found in very low concentrations although viable cells of most of these species were undetectable by cultivation methods. The characteristics of the raw material and hygiene of the artisanal sausage manufacturing process resulted in high loads of beneficial microorganisms and the absence of HEV and RV-A viruses as determined by RT-qPCR assays. In conclusion, high LAB load in sausages was more relevant to preventing pathogen growth than the ripening time and/or physicochemical characteristics. However, the presence of Clostridium spp. and other pathogens in some samples must be taken into account for the development of future preservation methods; appropriate LAB starter cultures and health surveillance are required in the production process to prevent foodborne outbreaks.
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Affiliation(s)
- Roberto Degenhardt
- Food Technology and Bioprocess Research Group, Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis 88034-000, SC, Brazil; (R.D.); (D.S.M.S.); (L.A.A.M.)
- Biological and Health Sciences Department, West of Santa Catarina State University (UNOESC), Joaçaba 89600-000, SC, Brazil
| | - Doris Sobral Marques Souza
- Food Technology and Bioprocess Research Group, Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis 88034-000, SC, Brazil; (R.D.); (D.S.M.S.); (L.A.A.M.)
- Laboratory of Applied Virology, Department of Microbiology, Immunology and Parasitology, Federal University of Santa Catarina (UFSC), Florianópolis 88034-000, SC, Brazil;
| | - Leidiane A. Acordi Menezes
- Food Technology and Bioprocess Research Group, Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis 88034-000, SC, Brazil; (R.D.); (D.S.M.S.); (L.A.A.M.)
- Neoprospecta Microbiome Technologies, Sapiens Park, Florianópolis 88056-000, SC, Brazil
| | | | - David Rodríguez-Lázaro
- Microbiology Division, Faculty of Sciences, University of Burgos, 9070 Burgos, Spain;
- Center for Emerging Pathogens and Global Health, University of Burgos, 9070 Burgos, Spain
| | - Gislaine Fongaro
- Laboratory of Applied Virology, Department of Microbiology, Immunology and Parasitology, Federal University of Santa Catarina (UFSC), Florianópolis 88034-000, SC, Brazil;
| | - Juliano De Dea Lindner
- Food Technology and Bioprocess Research Group, Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis 88034-000, SC, Brazil; (R.D.); (D.S.M.S.); (L.A.A.M.)
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Ozaki MM, Munekata PES, Jacinto-Valderrama RA, Efraim P, Pateiro M, Lorenzo JM, Pollonio MAR. Beetroot and radish powders as natural nitrite source for fermented dry sausages. Meat Sci 2020; 171:108275. [PMID: 32853888 DOI: 10.1016/j.meatsci.2020.108275] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 06/27/2020] [Accepted: 08/07/2020] [Indexed: 02/08/2023]
Abstract
The aim of this study was to investigate the use of radish and beetroot powders as potential substitutes of nitrite in fermented dry sausages due to their high nitrate content (around 16,000 and 14,000 mg/kg, respectively). Six treatments were prepared and evaluated during the ripening process and storage time: C1 (control with 150 mg/kg sodium nitrite and 150 mg/kg sodium nitrate), C2 (control without sodium nitrite/nitrate), R05 (0.5% radish powder), R1 (1% radish powder), B05 (0.5% beetroot powder) and B1 (1% beetroot powder). The addition of vegetable powders influenced moisture content, weight loss and water activity of sausages. Nitrite was formed from radish and beetroot powders during the ripening process, especially in R1 and B1 treatments. Beetroot powder affected colour, pigments and lactic acid bacteria counts. The results of pH, colour, lipid oxidation, nitrite and nitrate analysis suggest R1 treatment as a potential nitrite replacer obtained from a simple and feasible drying process.
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Affiliation(s)
- Maristela Midori Ozaki
- Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | | | - Priscilla Efraim
- Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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