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Production of salami from beef, horse, mutton, Blesbok (Damaliscus dorcas phillipsi) and Springbok (Antidorcas marsupialis) with bacteriocinogenic strains of Lactobacillus plantarum and Lactobacillus curvatus
Abstract
Lactobacillus plantarum 423, producer of bacteriocin 423, Lactobacillus curvatus DF38, producer of curvacin DF38, and a bacteriocin-negative mutant of L. plantarum 423 (423m) were evaluated as starter cultures in the production of salami from beef, horse, mutton, Blesbok (Damaliscus dorcas phillipsi) and Springbok (Antidorcas marsupialis). Growth of L. plantarum 423 and L. curvatus DF38 was best supported in Blesbok salami, as revealed by the highest growth rate during sweating, cold smoking and maturation, and final cell numbers after 70 days (1×10(8) and 5×10(7)cfu/g, respectively). Growth of Listeria innocua was the best suppressed in Blesbok salami fermented with L. plantarum 423 and L. curvatus DF38. Growth of L. innocua in horse salami was best suppressed when fermented with L. curvatus DF38. The final pH of salami fermented with L. plantarum 423 and L. plantarum 423m was slightly lower (4.4) compared to the pH of salami produced with L. curvatus DF38 (pH 4.7). No significant differences (P>0.05) were recorded by a trained sensory taste panel amongst the three starter cultures regarding colour and venison like aroma. Horse, Blesbok and Springbok salami were rated significantly higher (P⩽0.05) in salami flavour than mutton salami, which was rated the lowest for this attribute. Blesbok salami was rated the highest for sour meat aroma, while beef salami was rated the lowest. Springbok salami was rated the highest in terms of oily mouth feel. Beef salami had the most compact structure and horse salami the softest structure of all meat types fermented. In general, salami produced with L. plantarum 423 yielded the best sour meat aroma, colour, texture, venison like flavour, sour meat flavour and oily mouthfeel and is considered superior to the L. plantarum mutant (strain 423m) and L. curvatus DF38.
... Todorov and collaborators (Todorov et al., 2007) reported on the application of a bacteriocinogenic (Van Reenen, Dicks, & Chikindas, 1998) and probiotic (Ramiah et al., 2009) strain of Lb. plantarum 423 as a starter culture in the production of salami from different game meat, describing that Lb. plantarum 423 positively contributes to the preservation and safety consumption of salami. Furthermore, the comparative analysis showed that the sensorial characteristics of different types of salami do not show significant differences from the meat products fermented with bacteriocin-negative mutant or with a commercial starter culture, Lb. curvatus (Todorov et al., 2007). ...
... Todorov and collaborators (Todorov et al., 2007) reported on the application of a bacteriocinogenic (Van Reenen, Dicks, & Chikindas, 1998) and probiotic (Ramiah et al., 2009) strain of Lb. plantarum 423 as a starter culture in the production of salami from different game meat, describing that Lb. plantarum 423 positively contributes to the preservation and safety consumption of salami. Furthermore, the comparative analysis showed that the sensorial characteristics of different types of salami do not show significant differences from the meat products fermented with bacteriocin-negative mutant or with a commercial starter culture, Lb. curvatus (Todorov et al., 2007). In another study, the positive effect of probiotic Lb. casei LOCK 0900 on the intense perception of a pleasant aroma and smoked meat flavor in pork loins was reported (Trzaskowska et al., 2014). ...
... Sidira et al. (Sidira et al., 2014) also suggested the use of Lb. casei ATCC393, which can significantly influence the reduction of contaminants such as Pseudomonas spp., Staphylococcus spp., and members of Enterobacteriaceae in fermented sausages during the ripening period. Furthermore, the use of a bacteriocinogenic and probiotic strain, namely Lb. plantarum 423, was also evaluated for its potential as a starter culture in salami production (Todorov et al., 2007). Evidence showed the biopreservative effects of Lb. plantarum 423 in the control of L. monocytogenes contaminations. ...
The empirical application and presence of lactic acid bacteria (LAB) in fermented foods and fermentation technology have long been used for centuries. These LAB played various roles in the food systems and are essential for the functionality of humans and other animals. The establishment of their importance and advantages for biopreservation, as well as beneficial microbes, paved the way to the limelight of research and innovations which was further enabled by their ability to survive in a wide variety of niches and produce valuable metabolites. This then catered to their function as starter cultures and probiotics in the fermented meat industries. The ability of LAB to produce naturally occurring antimicrobial metabolites is a key role for the control of food-borne pathogens and spoilage bacteria contamination in the raw meat and fermented meat products. Furthermore, their health modulatory properties enrich their function in the food system allowing fermented meat products as specialized vectors of specific probiotics.
... Nonetheless, in the last few years researchers have increasingly shown the suitability of meat from different game species and venison for the production of fermented sausages. 31,[40][41][42][43][44][45][46][47][48][49][50] Table 2 summarizes the major findings of some research work done on game meat and venison fermented sausages. Many variations in raw materials, additives, formulations, spices and fermentation/drying conditions exist, as observed in the processing of pork fermented sausages. ...
... Consequently, products typically vary in characteristics such as final water activity and pH. The tough texture and leanness of game meat and venison lead to the use of pork back fat [43][44][45][46] or the addition of pork meat with high fat content 31,40,[47][48][49][50] to ensure proper texture and flavor development. Pork fat and/or meat has also been reported in the production of some fermented sausages from ostrich, 42,51-53 horse and donkey. ...
... Pork fat and/or meat has also been reported in the production of some fermented sausages from ostrich, 42,51-53 horse and donkey. 44,54,55 Sheep tail fat has also been used in beef fermented sausages 56 as well as poultry fat in poultry sausages, 57,58 although their use in venison and game meat is yet to be reported. However, the low melting point of poultry fat may lead to greasy products. ...
An increase in the acceptance, demand and production of game meat and venison has been experienced globally. Game meat and venison fit into consumers' ideology of healthy and environmentally friendly meat when compared to domesticated animals. Opportunities exist to explore the use of these meat sources in developing new products, particularly as game meat and venison in their fresh state are sometimes perceived as being tough. Consumers have shown a trend for trying exciting new products with different organoleptic qualities, and fermented sausages occupy a special niche in the gastro‐economic trade. In this review, the production potential of game meat and venison and its prospective use in the development of fermented sausages are discussed. Emphasis is placed on the importance of meat characteristics in textural and sensorial development as well as the safety of fermented sausages. Additionally, consumers' perception of venison and game meat is discussed. Possible areas of research and knowledge gaps are highlighted, particularly the potential use of meat with high pH and microbial load. © 2018 Society of Chemical Industry
... In this study the pH values of the matured game salami differed (p b 0.05), with springbok salami having a pH of 5.46 and the other salami values around 5.00 (Table 2). These findings relate to the variations in pH recorded among different types of salami by Todorov et al. (2007). No differences (p N 0.05) were observed among the species for a w ( Table 2), indicating that the environment in which the salami were cured was the same (Van Schalkwyk et al., submitted for publication). ...
... Springbok are mostly found in the southern parts of Namibia, whilst the large game species (gemsbok, kudu and zebra) are mostly found in central and northern Namibia where the vegetation differs. In an earlier study where springbok salami was compared to salami from blesbok, horse, beef and mutton, springbok salami had the highest rating for sour meat aroma, in agreement with this study (Todorov et al., 2007). ...
... The beef salami was also described as dull, when compared to the game salami and differed (p b 0.05) from the other salami which appeared shinier (Table 5). Todorov et al. (2007) found that the colour of springbok and blesbok salami were higher than that of beef and mutton salami. The attribute compact appearance was negatively correlated with redness (r = −0.872: ...
Differences and consumer acceptability of matured salami produced from game species were evaluated. The pH of the salami differed (p < 0.05) with springbok salami having the highest mean pH value. No differences (p > 0.05) were observed among the species for a(w), shear force, gumminess or cohesiveness. Microbiological counts of the game salami differed for coliform (p < 0.05) but not for E. coli (p > 0.05) counts. The most distinctive characteristics observed by the quantitative descriptive analyses were smoky, salty, pepper and salami flavour, combined with a smoky, salami aroma. Game flavour was not perceived as a strong attribute during the sensory analyses. Gemsbok salami was strongly associated with the attribute colour as described by the male and female consumer panels. The springbok salami scored the lowest for both colour and taste. Salami produced from gemsbok, kudu and zebra were superior to springbok salami.
... However, other bacteriocins are effective in a meat environment. For instance, Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) 423, producer of plantaricin 423, a class IIa bacteriocin, was studied as a promising biopreservative culture in the preparation of different types of salami [39]. Results showed that L. monocytogenes, used as a test organism (sensitive to plantaricin 423), was significantly reduced to the level of no detection when Lb. plantarum 423 was used as a starter-adjuvant culture in the preparation of salami. ...
... Results showed that L. monocytogenes, used as a test organism (sensitive to plantaricin 423), was significantly reduced to the level of no detection when Lb. plantarum 423 was used as a starter-adjuvant culture in the preparation of salami. However, the application of a non-bacteriocinogenic mutant of Lb. plantarum 423 did not affect the growth of L. monocytogenes [39]. Numerous authors have evaluated the application of bacteriocins or bacteriocin-producing strains in meat preservation, and these works suggest a beneficial effect of bacteriocins as antimicrobials on the reduction of foodborne pathogens in the final products [37,38,[40][41][42][43][44][45][46][47][48][49]. ...
This review's objective was to critically revisit various research approaches for studies on the application of beneficial organisms and bacteriocins as effective biopreservatives in the food industry. There are a substantial number of research papers reporting newly isolated bacterial strains from fermented food products and their application as potential probiotics, including partial characterization of bacteriocins produced by these microorganisms. Most of these studies follow scientific community-accepted standard procedures and propose various applications of the studied strains and bacteriocins as potential biopreservatives for the food industry. A few investigations go somewhat further, performing model studies, exploring the application of expressed bacteriocins in a designed food product, or trying to evaluate the effectiveness of the studied potential probiotics and bacteriocins against foodborne pathogens. Some authors propose applications of bacteriocin producers as starter cultures and are exploring in situ bacteriocin production to aid in the effective control of foodborne pathogens. However, few studies have evaluated the possible adverse effects of bacteriocins, such as toxicity. This comes from well-documented reports on bacteriocins being mostly non-immunogenic and having low cytotoxicity because most of these proteinaceous molecules are small peptides. However, some studies have reported on bacteriocins with noticeable cytotoxicity, which may become even more pronounced in genetically engineered or modified bacteriocins. Moreover, their cytotoxicity can be very specific and is dependent on the concentration of the bacteriocin and the nature of the targeted cell. This will be discussed in detail in the present review.
... Considering CNC, Staphylococcus xylosus is reported to be the most common microbial species in Italian-type salami [4]. Overall, many studies have demonstrated that the aforementioned microbial species are suitable and adapted to the meat environment and ripening process with specificities linked to different ripening conditions, ingredients and meat species [5][6][7][8]. ...
... Similarly, in the first stages of ripening, proteolysis in meat is due to endogenous enzymes such as calpains and cathepsins which break sarcoplasmic and myofibrillar proteins, while it is in the last stages of ripening that microbial enzymes play a predominant role in the secondary hydrolysis of oligopeptides and small peptides [40]. However, an appropriate choice of a combination of strains in the formulation of a starter culture is fundamental for successful fermentation and ripening processes, as different strains and microbial species are known to act differently according to different meat types, technological characteristics of the fermentation and ripening parameters [8,38,41,42]. In the current research, the presence of L. curvatus and S. xylosus (LAB 6) led to salami characterized by lower protein and moisture contents compared to those inoculated with L. sakei and S. xylosus (LAB 8). ...
The experiment studied the effect of two different fat inclusion levels (30% and 40%), NaCl contents (2.4 and 2.6%) and starter cultures (lactic acid bacteria (LAB) 6: L. curvatus/S. xylosus; LAB 8: L. sakei/S. xylosus) on the weight loss and nutritional composition of Italian-type ostrich salami. With this purpose, 8 batches of 9 salami each (n = 72) were prepared. Salami were ripened for 20 weeks: weight loss was monitored throughout the experiment, while salami nutritional composition was evaluated at 10 and 20 weeks of ripening. The lowest fat and highest salt inclusion levels provided the highest cumulative weight loss throughout the trial. At 10 weeks of ripening, salami with 40% fat were the richest in moisture and fat, whereas the leanest ones had the highest protein, ash and cholesterol contents. LAB 6 provided salami with the highest moisture and protein, while LAB 8 increased fat and cholesterol contents. At 20 weeks of ripening the proximate composition of ostrich salami was solely affected by fat inclusion level, with similar findings to those observed at 10 weeks. Overall, fat inclusion level had a great impact on the weight loss and nutritional composition of Italian-style ostrich salami. Reducing the NaCl inclusion from 2.6% to 2.4%, the weight loss of ostrich salami was retarded by approximately 1 week, without affecting the nutritional composition of the final product. Results of the study suggested that it is feasible to produce salami with lower fat and salt contents, while ensuring satisfactory product quality.
... Studies in which fermented sausages were produced using game meat and pork as a fat source have focused on wild boar and deer (Cenci-Goga et al., 2012;Maksimovic et al., 2018;Paulsen, Vali, & Bauer, 2011;Utrilla, García Ruiz, & Soriano, 2014). Todorov et al. (2007) and Van Schalkwyk et al. (2011) looked at the physico-chemical, microbial and sensory quality of fermented sausages made using springbok (Antidorcas marsupialis), gemsbok (Oryx gazella), kudu (Tragelaphus strepsiceros), zebra (Equus burchelli) and blesbok (Damaliscus pygargus phillipsi). However, little is known on the physico-chemical changes that occur during their processing. ...
... The final pH attained by the salami in this study differed amongst species and ranged from 5.01 to 5.77. Other studies on fermented sausages from game have recorded pH values in the range of 4.4 to 6.8 (Cenci-Goga et al., 2012;García Ruiz, Mariscal, González Vinas, & Soriano, 2010;Maksimovic et al., 2018;Paulsen et al., 2011;Soriano et al., 2006;Todorov et al., 2007;Utrilla et al., 2014;Van Schalkwyk et al., 2011). Van Schalkwyk et al. (2011 noted species effect in the pH of game salami, with springbok salami showing higher pH (5.46) than gemsbok, kudu and zebra salami (4.98-5.00). ...
Drying kinetics and changes in proximate composition, pH, salt content, water activity (aw) and lipid oxidation through processing of salami made using five different game meat species were evaluated and compared to pork. Eight batches of salami from each species were made and sampled for analysis throughout processing. Processing time was a significant factor on all measured attributes whilst species affected (P ≤ .05) pH and moisture but not drying kinetics. Black wildebeest meat exhibited higher (P ≤ .05) pH than pork and other game meat (6.30 vs 5.63-5.80), which translated to higher (P ≤ .05) salami pH throughout and at the end of processing (5.77). Final pH of all other salami ranged from 5.01 to 5.28, aw ranged from 0.88 to 0.92. TBARS remained lower than 1 mg MDA equivalent/kg. The study suggests that salami from these game species, excluding black wildebeest, can be produced using the same processing parameters as conventional pork salami and obtaining similar physico-chemical attributes.
... Interestingly, this inhibition was obtained both in culture medium and in food matrix [113]. On the other hand, inhibition of Listeria innocua in salami was obtained by Todorov et al. [114] with a bacteriocinogenic Lb. plantarum strain [114]. To sum up, several studies supported the potential of Lb. plantarum strains and/or their antimicrobial compounds in the prevention of food spoilage and foodborne pathogens [115][116][117]. ...
... Interestingly, this inhibition was obtained both in culture medium and in food matrix [113]. On the other hand, inhibition of Listeria innocua in salami was obtained by Todorov et al. [114] with a bacteriocinogenic Lb. plantarum strain [114]. To sum up, several studies supported the potential of Lb. plantarum strains and/or their antimicrobial compounds in the prevention of food spoilage and foodborne pathogens [115][116][117]. ...
The number of studies claiming probiotic health effects of Lb. plantarum is escalating. Lb. plantarum is a lactic acid bacterium found in diverse ecological niches, highlighting its particular capabilities of adaptation and genome plasticity. Another function that needs to be underlined is the capabilities of Lb. plantarum to produce diverse and potent bacteriocins, which are antimicrobial peptides with possible applications as food preservative or antibiotic complementary agents. Taken together, all these characteristics design Lb. plantarum as a genuine model for academic research and viable biological agent with promising applications. The present review aims at shedding light on the safety of Lb. plantarum and run through the main studies underpinning its beneficial claims. The mechanisms explaining probiotic related features are discussed.
... The authors found that the technological processing parameters (pH, lactic acid bacterial count, drying) were similar but the texture, color and the organoleptic properties of the final products were significantly influenced by the meat type. Todorov et al. (2007) investigated the production of salami from beef, mutton, blesbok, springbok and horse meats using two Lactobacillus strains. The authors reported high scores for several sensory attributes in horse, blesbok and springbok salami compared with beef and mutton, which may be advantageous to these meats. ...
... Similarly, different volatile profiles were reported for cecinas made from venison, beef, horse meat and goat meat (Hierro et al. 2004). The compositional and nutritional differences among meats from different species are well documented (Paleari et al. 2003;Lombardi-Boccia et al. 2004;He et al. 2005;Todorov et al. 2007). Furthermore, different meats have different sensory attributes (Rødbotten et al. 2004). ...
The present study investigated the physicochemical properties of pastirma prepared from beef, mutton, pork and horse meat. Left semimembranosus muscles from four carcasses of each species were processed into pastirma and the corresponding right muscles were used fresh for comparison. The proximate composition, pH , lipid oxidation, fatty acid profile and color of fresh and processed samples were determined. The shear force of the processed samples was also evaluated. The proximate composition varied among the meat types and greatly influenced by pastirma processing. Beef and pork pastirma had the highest protein content, while horse and mutton pastime had the highest fat content ( P < 0.05). Mutton pastirma had the lowest shear force and the highest Chroma value compared with other meats ( P < 0.05). Raw horse meat had the highest polyunsaturated fatty acid ( PUFA ), but pastirma from all samples had similar PUFA contents.
Practical Applications
Meat from different species offers the opportunity to generate products with different physicochemical characteristics and nutritional values. Pastirma from various types of meats had different protein and fat contents, texture, color and lipid oxidation levels, suggesting different eating and keeping qualities of the final products. Processing horse meat into pastirma decreased the concentrations of polyunsaturated fatty acid, suggesting loss of important nutrients and pastirma processing may not be the best processing option for horse meat, unless the sensory evaluation of the products, currently progressing, shows an advantage for horse meat.
... The anti-Listeria activity detected in the agar spot assay and WDA is possibly due to the production of these proteinaceous metabolites. Bacteriocins are known proteinaceous metabolites of LABs that often show anti-Listeria activity; in particular, class II bacteriocins are known for their potent anti-Listeria activity [34][35][36][37]. Bacteriocins are categorized into class I, class II (IIa, IIb, and IIc), and class III according to their biochemical and genetic properties. ...
The current study addresses the critical issue of Listeria monocytogenes growth in raw sausage/meat products leading to human infections, most commonly listeriosis, which is known for its high fatality rate. This research focuses on the isolation, identification, and screening of lactic acid bacteria from various meat and fish products in Switzerland. In total, 274 lactic acid bacteria strains were isolated from 30 different products and were screened for their ability to inhibit Listeria monocytogenes growth, with 51 isolates demonstrating anti-Listeria activity at 8 °C, 15 °C, 25 °C, and 37 °C. Further experiments, using a meat model and a raw sausage challenge test, demonstrated that Leuconostoc carnosum DH25 significantly inhibited Listeria monocytogenes growth during the ripening and storage of the tested meat/sausage. This inhibitory effect was found to be attributed to the bacteriocins produced by Leuconostoc carnosum DH25 rather than factors like pH or water activity. The stability of the anti-Listeria substances was examined, revealing their resistance to temperature and pH changes, making Leuconostoc carnosum DH25 a promising protective culture for raw sausages. The genome sequencing of this strain confirms its safety, with no antibiotic resistance genes or virulence factors detected, and reveals the presence of the structural genes for the production of the bacteriocin LeucocinB-Ta11a. This study underscores the potential of LAB strains and their bacteriocins as effective tools for enhancing food safety and preventing Listeria monocytogenes growth in meat products, offering valuable insights into biocontrol strategies in the food industry.
... However, the sensory scores of Lp, Pp and Lp + Pp treatment were lower than the control group probably because of the high content of lactic acid bacteria, resulting in a sour taste after fermentation. Todorov et al. (2007) conducted fermentation experiments on mutton, and they concluded that fermentation can effectively improve the sensory score of mutton. Comparing the differences in sensory scores between the groups, the mutton jerky treated with Lp + Pp + Sc treatment obtained the highest values accordingly, showing market potential. ...
Lactiplantibacilllus plantarum (Lp), Pediococcus pentosaceus (Pp) and Staphylococcus carnosus (Sc) were applied to remove the odour fatty acid, and the effect on quality characteristics of mutton jerky was investigated. The results showed that the mixed strains, especially the Lp + Pp + Sc treatment, had a strong ability to remove odour. Under the action of microbial enzymes, the three main fatty acids (4‐methyloctanoic acid, 4‐ethyloctanoic acid and 4‐methylnonanoic acid) that form the odour of mutton were hydrolysed. After fermentation, the water activity and moisture content of the mutton jerky decreased, making it easier to preserve. The colour also became redder and brighter, and the shear force decreased, making it easier to chew. Also, the variety of volatile flavour substances increased which may derive from amino acid metabolism (such as 2‐heptanaldehyde), β‐lipid oxidation (1,7,7‐trimethyl‐heptanone) and esterification (such as ethyl benzoate). The fermentation group showed an increase in the overall sensory score, for appearance, colour, taste and texture scores, and an increase in consumer friendliness. In conclusion, lactic acid bacteria and S. carnosus were helpful in the removal of odour and improvement of physicochemical properties of mutton jerky.
... In the study by Ryu et al., lactic acid bacterial abundance increased to log 6 CFU on the surface of dry-aged beef samples of longissimus thoracis and biceps femoris during aging for 60 days [14]. Lactic acid bacteria are frequently applied as starter cultures in the production of salami, yielding a sour meat aroma and oily mouth feel as well as inhibiting pathogenic bacterial growth by bacteriocins [20][21][22]. Considering that the usual dry aging period is less than 30 days, lactic acid bacteria would be dominant, conferring beneficial effects on dry-aged beef. ...
Dry aging has been widely applied for the aging of meat to produce a unique flavor and tenderness of meat. A number of microorganisms are present, forming a community with interactions that affect the meat aging process. However, their comprehensive compositions are still not well understood. In this study, we analyzed longitudinal changes in microbial and fungal communities in dry-aged beef using a metagenomic platform. 16S rRNA sequencing revealed that dry aging led to an increase in bacterial diversity, and Actinobacteria and Firmicutes, which are mostly lactic acid bacteria, were dominant on dry-aged beef. However, prolonged dry aging reduced the diversity of lactic acid bacteria. Sequencing of the internal transcribed spacer (ITS) region showed that fungal diversity was reduced by aging and that Helicostylum sp. was the most common species. These results suggest that there are various microorganisms on dry-aged beef that interrelate with each other and affect meat quality. Understanding microbial characteristics during the aging process will help to enhance beef quality and functional effects.
... Traditionally, salamis are made of pork meat and fat . However, the use of other animal species, such as cattle, donkey, mutton, chicken and other poultry meats raised great interest and appreciation (Bohme et al., 1996;Omer et al., 2015;Todorov et al., 2007). ...
The present work was carried out to evaluate the microbiological and physicochemical composition of salamis produced with the meat of beef, horse, wild boar and pork. Salami productions occurred under controlled laboratory conditions to exclude butchery environmental contaminations, without the addition of nitrate and nitrite. All trials were monitored during the ripening (13 °C and 90% relative humidity) extended until 45 d. The evolution of physicochemical parameters showed that beef and pork salamis were characterized by a higher content of branched chain fatty acids (FA) and rumenic acid than horse and wild boar salamis, whereas the last two productions showed higher values of secondary lipid oxidation. Plate counts showed that lactic acid bacteria (LAB), yeasts and coagulase-negative staphylococci (CNS) populations dominated the microbial community of all productions with Lactobacillus and Staphylococcus as most frequently isolated bacteria. The microbial diversity evaluated by MiSeq Illumina showed the presence of members of Gammaproteobacteria phylum, Moraxellaceae family, Acinetobacter, Pseudomonas, Carnobacterium and Enterococcus in all salamis.
This study showed the natural evolution of indigenous fermented meat starter cultures and confirmed a higher suitability of horse and beef meat for nitrate/nitrite free salami production due to their hygienic quality at 30 d.
... curvatus DF38 have been used in this manner to produce salami that inhibits growth of listeria. 123 This method does not involve additional costs other than fees for using patented strains. However, this solution only applies to fermented foods. ...
... Also, L. plantarum can inhibit the adhesion of several fish pathogens to mucus of fish intestine in in vitro conditions [47]. Moreover, several numbers of bacteriocins produced by L. plantarum [48,49] like inhibitory substance H5 [50] were able to prevent the hemorrhagic septicemia [51]. ...
This study was aimed to assess the effect of oral application of Lactobacillus plantarum (2 × 10⁷ CFU g⁻¹ feed) as a probiotic on growth performance and immune status of vaccinated rainbow trout (29.5 ± 2 g) to yersiniosis at 16 ± 2 °C for 72 days. Fish were randomly allocated into 12 fiber glass tanks (4100 L) at a density of 80 fish per tank (240 fish per treatment). The results revealed that the activity of lysozyme and alkaline phosphatase was significantly higher in immunized fish fed with diet supplemented with probiotic (vaccine +probiotic) than that in the immunized group fed with basal diet (vaccine group) while no significant differences in levels of hematological parameters, complements, total IgM, proteins, and the intestine lactic acid bacteria (LAB) were detected. Also, significantly a better growth performance in terms of feed conversion ratio, weight gain, and thermal growth coefficient was seen in the vaccine + probiotic group than that in the vaccine group. These results indicate that feeding probiotic after vaccination can enhance the efficacy of immersion vaccination to Yersinia ruckeri.
... Lb. plantarum 423 has been shown to be an effective starter culture in the production of salami from a number of meat types, including horse, beef, mutton, springbok, and blesbok, producing good sensorial and organoleptic properties [91]. The same authors evaluated also the effectiveness of commercial starter culture of Lb. curvatus DF38 in salami production, reporting more anti-Listeria activity than Lb. ...
Over the last decades, much research has focused on lactic acid bacteria (LAB) bacteriocins because of their potential as biopreservatives and their action against the growth of spoilage microbes. Meat and fermented meat products are prone to microbial contamination, causing health risks, as well as economic losses in the meat industry. The use of bacteriocin-producing LAB starter or protective cultures is suitable for fermented meats. However, although bacteriocins can be produced during meat processing, their levels are usually much lower than those achieved during in vitro fermentations under optimal environmental conditions. Thus, the direct addition of a bacteriocin food additive would be desirable. Moreover, safety and technological characteristics of the bacteriocinogenic LAB must be considered before their widespread applications. This review describes the perspectives and challenges toward the complete disclosure of new bacteriocins as effective preservatives in the production of safe and “healthy” fermented meat products.
... In fermented sausages, the performance of bacteriocinogenic LAB as starters or co-cultures will depend on the processing technology, the presence of nitrate/nitrite, NaCl, and spices [41]. From a technological point of view, in order to eliminate both E. coli O157:H7 and L. monocytogenes during fermented sausage manufacturing, the goal would be the use of a functional starter culture that produces bacteriocins and causes a rapid pH decrease or a bacteriocinogenic strain in co-culture with an acidogenic LAB [42][43][44][45][46]. ...
The globalization of trade and lifestyle ensure that the factors responsible for the emergence of diseases are more present than ever. Despite biotechnology advancements, meat-based foods are still under scrutiny because of the presence of pathogens, which causes a loss of consumer confidence and consequently a fall in demand. In this context, Lactic Acid Bacteria (LAB) as GRAS organisms offer an alternative for developing pathogen-free foods, particularly avoiding Listeria monocytogenes, with minimal processing and fewer additives while maintaining the foods’ sensorial characteristics. The use of LAB strains, enabling us to produce antimicrobial peptides (bacteriocins) in addition to lactic acid, with an impact on quality and safety during fermentation, processing, and/or storage of meat and ready-to-eat (RTE) meat products, constitutes a promising tool. A number of bacteriocin-based strategies including the use of bioprotective cultures, purified and/or semi-purified bacteriocins as well as their inclusion in varied packaging materials under different storage conditions, have been investigated. The application of bacteriocins as part of hurdle technology using non-thermal technologies was explored for the preservation of RTE meat products. Likewise, considering that food contamination with L. monocytogenes is a consequence of the post-processing manipulation of RTE foods, the role of bacteriocinogenic LAB in the control of biofilms formed on industrial surfaces is also discussed.
... L. plantarum 423 was suggested, by the authors, to be a potentially good starter culture since the specific activity of its bacteriocin, plantaricin 423, increased as the culture pH decreased during fermentation. The above statement was confirmed by the study of Todorov et al. (2007). L. plantarum 423 was used as a good starter culture in the production of salami from several types of meat, including beef, mutton, Blesbok (Damaliscus dorcas phillipsi) and Springbok (Antidorcas marsupialis). ...
Meat and meat products have always been an important part of human diet, and contain valuable nutrients for growth and health. Nevertheless, they are perishable and susceptible to microbial contamination, leading to an increased health risk for consumers as well as to the economic loss in meat industry. The utilization of bacteriocins produced by lactic acid bacteria (LAB) as a natural preservative has received a considerable attention. Inoculation of bacteriocin-producing LAB cell as starter or protective cultures is suitable for fermented meats, whilst the direct addition of bacteriocin as food additive is more preferable when live cells of LAB could not produce bacteriocin in the real meat system. The incorporation of bacteriocins in packaging is another way to improve meat safety to avoid direct addition of bacteriocin to meat. Utilization of bacteriocins can effectively contribute to food safety, especially when integrated into hurdle concepts. In this review, LAB bacteriocins and their applications in meat and meat products are revisited. The molecular structure and characteristics of bacteriocins recently discovered, as well as exemplary properties are also discussed.
... Promising results were obtained in previous studies concerning the inhibition of such a pathogen by live competitive cultures of Lactobacillus and Carnobacterium species isolated from smoked salmon (Duffes et al., 1999a; Duffes et al., 1999b; Duffes et al., 2000; Richard et al., 2004 ; Nilsson et al., 1999; Vaz-Velho et al., 2005). Bio-preservation methods have gained popularity in the food safety area: e.g., the use of protamines (Johansen et al., 1997), monoglycerides (Wang and Johnson, 1997) and bacteriocins (Todorov et al., 2007; Goff et al., 1996; Leustner et al., 1995; McMiullen and Stiles, 1996; Rodriguez et al., 1997). Wessels and Huss (2006) were the first to propose the use of bacteriocins in smoked fish production, and the interest of biopreservation using LAB to improve the food safety of smoked salmon was evaluated. ...
The concept of bio-preservatives has gained significant interest during the lastdecades based on consumer's requests for more natural and healthier food. Lactic acidbacteria produce different antimicrobial compounds, including bacteriocins, lactic acid,hydrogen peroxide, benzoic acid, fatty acids, diacetyl and other low molecular weightcompounds. Bacteriocins produced by lactic acid bacteria have been reported to be activeagainst a wide range of pathogenic microorganisms commonly found in foods. Thischapter will discuss the potential of various bacteriocin producing LAB and particularlythose from the genera Lactobacillus and their potential in the bio-preservation of fishproducts. These bacteriocins, produced by beneficial microorganisms, can prevent or atleast inhibit the growth of pathogens such as Listeria monocytogenes, thus increasing the shelf-life without affecting the physical and sensorial qualities of the end-product.Different methods of application of these LAB strains or of the purified bacteriocins willalso be described. Traditional methods for preservation of food products need to be reevaluatedin view on the potential application of bacteriocinogenic LAB.
... La μ max individuata con GrowthPredictor (0,44) equivale ad una velocità di crescita circa doppia rispetto a quella osservata sperimentalmente. Questa differenza può dipendere dalle caratteristiche intrinseche del prodotto e dall'azione di una flora concomitante competitiva rappresentata nel caso specifico da Lactococcus lactis, Lactobacillus plantarum, Lactobacillus curvatus, Lactobacillus fermentum (11,12,13). ...
Coppa di testa is a traditional cooked pork salami produced in different Italian regions. The main raw material is deboned meat of pork head with the addition of tongue and rind. After a long (3-5 h) high temperature (97°C) cooking, additives and flavourings are added and the salami is prepared. After cooling the salami is often portioned and vacuum- packaged. In this study the growth of naturally occurring contamination of Listeria innocua in three batches of vacuum packaged Coppa di testa, stored at 4°C for 80 days, is described. The average max was 0.24 (days-1) and the average doubling time was 2.87 days. The maximum growth level ranged from 4.90 to 8.17 (log10 cfu/g). These results indicate that Coppa di testa definitely supports the growth of Listeria innocua in the considered storage conditions. Taking into account that at 4°C Listeria monocytogenes strains are associated with higher grow rates than L. innocua, these results emphasize the importance of preventing Listeria monocytogenes contamination in the production stages following cooking.
... Consumers disliked the idea of adding protective bacteria especially when these are added to beef products, more so than to cattle feed. The addition of protective bacteria is a widely applied technology in foods such as dairy products (Todorov et al., 2007), but also in meat products, mainly in fermented dry sausages without heat treatment (Zhang, Xiao, Samaraweera, Lee, & Ahn, 2010). Unlike in dairy products, the presence of bacteria in meat products has never been marketed as a benefit and consumer acceptance of this process remains largely undiscussed (Zhang et al., 2010). ...
... Two packaging technologies were highly rejected compared to the other packaging technologies in the questionnaire: adding protective bacteria to the beef packaging and especially packaging releasing preservative additives were unacceptable for more than one third of the sample. Adding protective bacteria is a common practice in foods such as dairy products (Todorov et al., 2007), but also in meat products, primarily in fermented dry sausages without heat treatment. However, while the presence of bacteria in dairy products has been marketed as a benefit, it has not been in meat products, and consumer acceptance of this issue remains largely undiscussed (Zhang, Xiao, Samaraweera, Lee, & Ahn, 2010). ...
... nitrates, nitrites, antioxidants, spices, etc.) and sometimes starter cultures are added and the mixture is minced. After the mixture has been stuffed into casings, the salami are ripened at 15°C for several days and then at 9°C for up to 3 months (Todorov et al., 2007). ...
An optimized method was developed for the extraction, pre-concentration and analysis of nitrosamines (NAs) in various meat products. Values of reproducibility, linearity, limit of detection (LOD) and limit of quantitation (LOQ) for six NA standards (N-nitrosodimethylamine, N-nitrosodiethylamine, N-nitrosodi-n-propylamine, N-nitrosopyrrolidine, N-nitrosopiperidine, N-nitrosodi-n-butylamine) were determined. The LODs using this method were between 1.66-3.86 and LOQs between 6.96-16.71 μg L(-1). The screening of four different types of meat samples (sausage, salami, sucuk and doner kebab) showed that all samples contained levels of various NAs, identified with high confidence using comprehensive gas chromatography (GCxGC) and a fast responding element specific nitrogen chemiluminescence detector (NCD). The sum of the six NAs were highest in the doner kebab samples, being between 0.51-16.63 μg kg(-1) and were lowest in the sausage samples at 0.45-2.93 μg kg(-1). The described method is simple, rapid, selective and sensitive.
Food preservation is a challenge that humankind has faced since food excesses first occurred after the agriculture and cattle revolution. Four major hazards can threaten food safety, including biological, chemical, physical, and allergenic hazards. Bioprotection, or biopreservation, technology refers to the use of microorganisms and/or their metabolites to protect foods from biological hazards. Bacteriocins are a very heterogeneous group of peptides. This chapter provides an overview of the current and potential use of bacteriocin‐producing bacteria and their bacteriocins in different groups of foods, including milk and dairy products, meat, fish, and fruit and vegetables, with special focus on fermented foods. Milk can undergo a variety of different processes in order to produce different fermented dairy products. The use of microbial food cultures and their bacteriocins in food relies on the different regulatory bodies across the world and within specific countries.
Everincreasing demand for natural products with minimum chemical additives has necessitated the search for innovative green, potent, environment friendly, natural substitutes for prolonging the shelf life of food products. The lactic acid bacteria (LAB) are a group of Gram-positive microorganisms with great biotechnological potential in the food industry. To reduce pathogen invasion, they can produce inhibitory compounds (bacteriocins, organic acids, hydrogen peroxide, diacetyl, and carbon dioxide). LAB-bacteriocin are proteinaceous antimicrobial molecules with a diverse genetic origin, post-translationally modified or not, that can help the producer organism to outcompete other bacterial species. In addition, they are emerging as a novel wave of potential antibiotics with potent in vitro and in vivo activities. Moreover, LAB-bacteriocin serves as an effective method of natural biopreservation in the food industry and enables the reduction of other costly or user-unfriendly treatments while increasing the product self-life. Therefore, this article provides a recapitulation of the classification of bacteriocins, the potential of LAB to produce different bacteriocins, their biology, and purification methods. Additionally, it will give a critical snapshot of industrial applications of LAB-bacteriocin as a starter culture, preservative, antibiotic, and probiotics, etc.
Fermented meat products are important not only for their sensory characteristics, nutrient content and cultural heritage, but also for their stability and convenience. The aroma of fermented meat products is unique and its formation mechanisms are not completely understood; however, the presence of nitrite and nitrate is essential for the development of cured aroma. The use of nitrite and nitrate as curing agents in meat products is based on its preservation activity. Even though their presence has been associated with several risks due to the formation of nitrosamines, their use is guarantee due to their antimicrobial action against Clostridium botulinum. Recent trends and recommendations by international associations are directed to use nitrite but at the minimum concentration necessary to provide the antimicrobial activity against Clostridium botulinum. This chapter discuss the actual limits of nitrite and nitrite content and their role as curing agents in meat products with special impact on dry fermented products. Regulatory considerations, antimicrobial mechanisms and actual trends regarding nitrite reduction and its effect on sensory and aroma properties are also considered.
The Debaryomyces hansenii yeast grew in malt extract broth at 30°c for 5 days, Inhibition capability of cell free D.hansenii extracts were tested against five species of pathogenic bacteria e.g.: Pseudomonas. spp, Escherichia coli, Salmonella typhimurium, Bacillus cereus and Staphylococcus aureus, using well diffusion method, CFE shown highly inhibition efficiency toward pathogenic bacteria, especially gram positive. Minimum Inhibitory Concentration (MIC) of CFE was determined, 40% was MIC. The effect of pH and temperature on CFE of D.hansenii against tested bacteria shown decline inhibitory activity against tested bacteria at different pH values (2, 4, 5, 6 and 8), inhibitory efficiency was increased at pH values near the optimum pH (5) comparing with other pH values, when CFE treated with different temperatures (10, 30, 50, 70 and 90 °c) for 10 min, it was found that B.cereus was the most effective bacteria, since the average of inhibition zone was 7.0 mm when the CFE was exposure to 90 °c, while E.coli was the most resistant bacteria, since the average of inhibition zone was 6.0 mm for the same treatment. Burger was manufactured from (beef and abdominal fat), the ratio 3:1. Fermentation process was carried out at a temperature in 15 c˚ and 80-85% relative humidity for 72 hours after inoculation individually with (2.5, 5, 7.5 and 10)% of D.hansenii in sample of burger mixing. Burger matured at 5c˚ and 80% relative humidity for 21 days, 8 c˚ and 70% relative humidity for 54 days. Burger with starter 7.5% D.hansenii gave better results than other treatments in maintaining the highest numbers of starter yeast and prevention the growth of coliform, yeast, molds, Staphylococcus aureus, psychrotrophic bacteria and Salmonella in sample of burger which manufacture from beef in the two stages of fermentation and maturation, as well as its gave better results than other treatments in flavor, taste and general acceptance compared with control treatment (without adding D.hansenii starter) the resulted was exclude according to high account of biological spoilage.
The relevance of fermentation as an important and key aspect of food processing cannot be overemphasized, as it enhances beneficial composition and ensures safety. Fermentation technologies have constantly evolved with advances effectively dealing with the challenges associated with the traditional food fermentation process. Over the years, concerted efforts, intensive scientific research and the advent of modern sophisticated equipment have addressed these challenges and progressed to new approaches for fermentation of foods, subsequently leading to the delivery of novel food products. These advancements are further fueled by competitiveness among industry players based on innovativeness, cost-cutting measures, profit and the understandable desire for process improvement, better yields and quality products. This chapter covers significant advancement and technological applications that can improve food fermentation processes that are applicable for the delivery of better, safer and cost-effective food products.
The microbial populations most frequently associated with the meat environment are known to primarily belong to the groups Enterobacteriaceae, lactic acid bacteria (LAB), Brochothrix thermosphacta, and pseudomonads (Borch et al. 1996; Labadie 1999; Nychas et al. 2008). Microbial metabolism of meat during growth results in microbial spoilage, with the development of offodors which make the product undesirable for human consumption (Jackson et al. 1997). Also, pathogenic bacteria initially present at low concentrations may grow during meat spoilage may proliferate during refrigeration storage, especially Listeria monocytogenes.
Fermentation processes have been part of the human food preparation for centuries. Empirical knowledge of these processes has been transmitted from one generation to another and has survived over the years. However, with the establishment of the scientific basis of microbiology, all food fermentation processes have been re-evaluated from the new perspective—the physiological characteristics of lactic acid bacteria. The growth of lactic acid bacteria and production of different metabolites play an essential role not only on the sensorial characteristics of the fermented food products but also in terms of the safety concern. Several antimicrobial metabolites produced by lactic acid bacteria have been described in the literature. Some of them, known as bacteriocins, not only have been explored intensively over the last few decades by the food industry but also have been acknowledged as promising antibacterial compounds with pharmaceutical applications. In this chapter, we will review some of the traditional applications of lactic acid bacteria, showing the importance of antimicrobial metabolites with special focus on antimicrobial proteins (bacteriocins), and discuss some specific cases on its applications.
This book, inclusive of 22 chapters, provides a comprehensive discussion on the use of natural antimicrobials in the food industry for enhancing overall food safety and quality. In particular, specific chapters are devoted to the discussion of bacteriophages and bacterial antimicrobial compounds, algae-derived antimicrobials, fungi-derived secondary antimicrobial metabolites, antimicrobials derived from animal byproducts, and naturally-occurring antimicrobials derived from plants and plant products. Chapters discussing the reduction of biogenic amines in meat products, as well as an online database for natural antimicrobials, are also included. This book will be of valuable resource for professionals engaged in the food industry and academe, as well as for students of food-related courses.
Lactobacillus plantarum is a heterofermentative microaerophilic Gram-positive microorganism, with rod morphology, occurring singly or grouped in short chains. This species has well accepted GRAS status and numerous strains of L. plantarum have been isolated from different ecological niches including meat, fish, fruits, vegetables, milk, and cereal products. L. plantarum has been used as a starter culture in various food fermentation processes contributing to the organoleptic properties, flavour, and texture. Due to production of lactic acid and other antimicrobial compounds, L. plantarum also contributes to the safety of the final products. In this article, we overview the history of description of L. plantarum and biochemical properties, methods for identification and applications in food production.
The aim of this study was to use Staphylococcus xylosus SX S03/1M/1/2 in manufacturing of dry-fermented salami to monitor its survival in the product and to evaluate its protective ability. S. xylosus SX S03 1M/1/2 survived sufficiently in the salamis; on 4 weeks of ripening it was still enumerated in the amount 4.5 log cfu/g from the initial count 6.6 log cfu/g. The counts of lactic acid bacteria in salami were high. S. aureus was found under the detection limit (<1.7). The counts of enterobacteriae were decreased, although not significant difference was found; reduction in moulds was detected with difference of p < 0.01 to compare the samples on 2 weeks of ripening with the control samples. The counts of yeasts were significantly decreased in the samples on 1 day and on 1 week (p < 0.001). The pH and water activity were not influenced. The activity of bacteriocin produced by SX 503/1M/1/2 strain reached 800-1600 AU/ml in the pH range 5.0-7.0. This substance did not lost activity after the heat treatment. After the further additional tests, this strain seems to be promising new starter culture or meat additive.
This Chapter introduces fermented sausage products from around the world that are made with meat other than pork, beef, and poultry. Many popular products are prepared from mutton, lamb, camel, ostrich, horse, buffalo, and game meats, among them soudjouk (sucuk) from Turkey, fjellmorr gilde, farepølse toppen, and trøndermorr from Norway, boerewors, biltong, and droëwors from South Africa, manta from Brazil, suka ko masu, chilu, chartayshya, geema/jamma, and arjia from the Himalayan region, lup cheong from China, kazy and schuzhuk from Kazakhstan, merguez-type sausages from Southern Europe and North Africa, arles, chasseur, and chorizo from France, karpatensalami from Germany, and karamanlidika and soutjoukia from Greece. Some recent scientific studies on the relevant fermented sausages are also discussed.
This chapter deals with food applications of bacteriocins. Regulatory issues on the different possibilities for incorporating
bacteriocins as bioprotectants are discussed. Specific applications of bacteriocins or bacteriocin-producing strains are described
for main food categories, including milk and dairy products, raw meats, ready-to-eat meat and poultry products, fermented
meats, fish and fish products or fermented fish. The last section of the chapter deals with applications in foods and beverages
derived from plant materials, such as raw vegetable foods, fruits and fruit juices, cooked food products, fermented vegetable
foods and fermented beverages. Results obtained for application of bacteriocins in combination with other hurdles are also
discussed for each specific case, with a special emphasis on novel food packaging and food-processing technologies, such as
irradiation, pulsed electric field treatments or high hydrostatic pressure treatment.
Fourteen bacteriocin-producing strains from the genera Lactobacillus, Leuconostoc, Pediococcus, and Lactococcus were evaluated for their ability to inhibit the growth of eight strains of Listeria monocytogenes. Seven strains of lactic acid bacteria were antagonistic toward L. monocytogenes by deferred antagonism testing on agar. Cell-free supernatants from cultures of three of the seven bacteriocin-producing strains which inhibited growth of L. monocytogenes in deferred antagonism testing also inhibited growth in well diffusion assays. The eight strains of L. monocytogenes were identical in their sensitivity or resistance to bacteriocins. The action of the bacteriocins was eliminated by proteolytic enzymes.
Long known as an animal pathogen, Listeria monocytogenes has recently been recognized as a important foodborne agent in human disease. The widespread distribution of L. monocytogenes and other Listeria spp. in nature and an association with domestic livestock makes the occasional presence of these bacteria on raw meats almost unavoidable. Contamination of ready-to-eat meat products with L. monocytogenes poses a special threat to public health because of the organism's ability to grow at refrigeration temperatures and its pathogenicity within certain segments of the population. This paper reviews the prevalence of Listeria spp. in meat and meat products, analyzes the potential for survival and growth of listeriae on fresh meats and during meat processing, and addresses the effect of various meat preservation parameters on L. monocytogenes. Copyright © International Association of Milk, Food and Environmental Sanitarians.
Acid injury Listeria monocytogenes in solutions of 0.3 and 0.5% acetic, citric and lactic acid at 13 and 35°C was determined. Acetic acid caused greatest inactivation, but generally, citric acid caused the greatest degree of injury followed in order by lactic and acetic acid. Acid-injured L. monocytogenes failed to grow on tryptose agar with 6% added NaCl. Incubation at 13°C did not cause a significant increase in lethality or acid injury over that observed at 35°C, Both injured and uninjured organisms remained viable for a relatively long time at the low temperature (about nine times longer at 13°C than at 35°C), indicating the potential for a health hazard should the pathogen not be detected. Copyright © International Association of Milk, Food and Environmental Sanitarians.
Thirteen Lactobacillus and five Pediococcus strains were shown to produce an antimicrobial agent, 2-pyrrolidone-5-carboxylic acid (PCA). PCA inhibited many spoilage bacteria, particularly Enterobacter cloacae 1575, Pseudomonas fluorescens KJL G, and P. putida 1560-2. The antimicrobial activity of PCA did not change at higher temperatures. However, the activity was destroyed rapidly by neutralization with ammonium hydroxide. PCA showed slightly lower antimicrobial activity than lactic acid.
Experiments were carried out to examine the behavior of Listeria monocytogenes in the course of fabrication and storage of smoked salmon. In three trials, raw salmon fillets were surface inoculated with L. monocytogenes, marinated, smoked at 26 to 30 degrees C, and stored at 4 or 10 degrees C for up to 30 days. At different times during the fabrication and storage, samples were taken and, by means of the three-tube most probable number (MPN) method, quantitatively analyzed for the concentration of L. monocytogenes. The initial Listeria levels in the raw fillets were 10(4) MPN/g in trial 1, 10(1) MPN/g in trial 2, and 10(2) MPN/g in trial 3. During the fabrication, neither an increase nor a decrease of the inoculated quantities was observed. During the storage, however, a significant growth was measured in two of three trials; in trial 1, a 2.5 log10 MPN/g increase and in trial 3, an increase of even 4.5 log10 MPN/g. In the second trial, the Listeria level remained about the same. The results indicate the importance of preventing pre- and postprocessing contamination of L. monocytogenes in raw and smoked salmon. Because a significant increase of L. monocytogenes was measured during storage, there might be an increasing risk of infection for the consumer by storing such fish for a long time.
Flavour is a complex sensory phenomenon involving taste, smell (odour) and textural/tactile/mouthfeel responses (e.g. Forss, 1972) and flavour chemistry of foods has been, and continues to be, the subject of much research and speculation, not least in the case of the many different types of fermented sausages.
Most reviews on fermented meats point out that drying and fermentation are probably the oldest forms of preservation (e.g. Bacus, 1984; Smith, 1987; Roca and Incze, 1990). The two processes are mentioned together, because in practice they are impossible to separate. To these may be added smoking, which undoubtedly is at least as old a preservation method as drying. The authors quoted above claim that these preservation methods are several thousands of years old. Smith (1987), thus makes reference to Homer’s Odyssey, ca. 900 BC, and sausages of the old Roman Empire. Leistner (1986a) citing Lissner (1939) mentions that ‘sausage’, as such, is an ancient word in many languages. Thus, Wurst is an Indo-Germanic word, probably derived from Latin, meaning ‘to turn’ or ‘to twist’. Sausage is also well-known as Kolbasa in Slavic, derived from Hebrew, meaning ‘all kinds of meats’. The origin of the Danish or rather Scandinavian word p0lse is uncertain, but is probably derived from the Latin word pulvinus, meaning a ‘cylindrical pillow’. Similarly, the origin of the word salami seems uncertain. Most authors, such as Leistner (1986a) say that it is derived from Latin, simply meaning ‘salt’, whereas Bacus (1984) claims that it is derived from the name of the city Salamis on Cyprus. Most authors (e.g. Adams, 1986) claim that the production of fermented sausages is thought to have originated in the countries surrounding the Mediterranean Sea, although he also mentions Nham, the fermented pork sausage of Thailand as an example of other areas, where fermentation of meat was of local origin.
Meat consumption is of great economical importance. Several lactic acid bacteria associated with meat products are important natural bacteriocin producers. Bacteriocins are proteinaceous antag onistic substances considered to be important in the control of spoilage and pathogenic microor ganisms. This review aims to present the current state of the art in terms of bacteriocinogenic lactic acid bacteria associated with fresh and fermented meat products, describe the biochemical and genetic characteristics of their bacteriocins and the potential use of bacteriocins production of meat products.
Gradient plates provide a convenient means of assessing the effect of sodium chloride and pH in combination with different temperatures on the growth of microorganisms. The effects of these variables on the growth of Listeria monocytogenes in gradient plates at four temperatures are compared with growth in a micro-well system. The growth-limiting conditions in the two systems are in good agreement, and also compare favourably with data in the literature. The gradient plates gave a good illustration of the concentrations of sodium chloride required to inhibit growth at different temperatures and pHs, although incubation time is limited to 72 h.
Lactobacillus sake CTC494 isolated from a naturally fermented sausage, produced an antibacterial agent active against selected strains of Listeria monocytogenes and L. innocua. The agent was bacteriolytic against L. monocytogenes and sensitive to proteolytic enzymes; it was identified as a bacteriocin and was designated as sakacin K. The ability of Lact. sake CTC494 to inhibit the growth of listeria, compared to a bacteriocinogenic negative control strain, was examined in a model sausage system and in dry fermented sausages. In dry fermented sausages Lact. sake CTC494 was able not only to suppress the growth of listeria but to diminish their number by 1.25 log compared to the non-bacteriocinogenic control strain. Thus, Lact. sake CTC494 has proved to be a good starter culture providing good organoleptical and sensorial qualities to the product and can be employed as a bioprotective starter culture in fermented meat products.
The objectives of this study were to ascertain the efficacies of Carnobacterium divergens V41 and its supernatant V41 as treatments to control Listeria innocua 2030c during salmon-trout (Oncorhynchus mykiss) cold-smoking processes by treating the raw fish fillets. Fillets were dip-inoculated with 2% (v/v) culture of L. innocua 2030c and/or 2% (v/v) culture of C. divergens V41 culture and 2% or 5% (v/v) of culture supernatant V41. Fillets were dry-salted for 6 h and an average salt content of 5.3% (water phase salt) was obtained. Salted fillets were cold-smoked for 5 h (3 h of drying + 2 h of smoking) and stored at 5 °C for 3 weeks in vacuum packs. The % of salt in the water phase was determined for all fillets. Sensorial analyses were performed in order to compare treated/untreated cold-smoked salmon-trout fillets to ascertain potential spoilage odours due to the treatments.All the treatments with C. divergens V41 or supernatant showed a significant inhibitory effect on L. innocua 2030c growth, but the 5% (v/v) C. divergens supernatant treatment, was by far the most effective against this species. No significant off-odours were found in the products with respect to the tested treatments.
Listeriosis is a severe disease (meningitis, abortion, septicemia) with a high casefatality rate (20–30% of cases) which is mainly observed in industrialized countries. Host susceptibility play a major role: a large majority of patients have an underlying condition which predisposes to infection by interfering with T-cell mediated immunity [extreme ages (neonates and the elderly), pregnancy, cancer and immunosuppressive therapy, AIDS]. Epidemiological investigations of outbreaks and sporadic cases have associated a great variety of food to the disease. Data accumulated during the past ten years indicate that highest risk foods are often ready to eat, stored at refrigeration temperature for a long period, enabling Listeria to grow, contaminated with a high concentration of L. monocytogenes (= or > 100/g or ml) and moreover by a strain serovar 4b.
The antimicrobial substances produced by Lactobacillus casei ssp. casei LC-10 (LCC) and L. casei ssp. pseudoplantarum LB1931 (LCP) were studied by ethanol precipitation, gel filtration, anion exchange, reversed-phase high-performance liquid chromatography, nuclear magnetic resonance and mass spectroscopy. The results showed that in addition to lactic acid predominantly produced in the MRS broth culture, 2-pyrrolidone-5-carboxylic acid (PCA), also known as pyroglutamic acid, was formed and it was separated and found to contribute the antimicrobial activity of LCC and LCP. The purified PCA showed inhibition toward several spoilage bacteria, such as Bacillus subtilis 1205, Bacillus subtilis MCM-1, Enterobacter cloacae 1575 and Pseudomonas putida 1560-2. Since no antimicrobial activity was detected in the precipitates from the step of ethanol precipitation, it seemed that bacteriocins were not produced by LCC and LCP. The technique of anion-exchange chromatography developed in this study was essential for effective separation of lactic acid from other antimicrobials.
The main intent of this paper is to introduce a new statistical procedure for testing a complete sample for normality. The test statistic is obtained by dividing the square of an appropriate linear combination of the sample order statistics by the usual symmetric estimate of variance. This ratio is both scale and origin invariant and hence the statistic is appropriate for a test of the composite hypothesis of normality. Testing for distributional assumptions in general and for normality in particular has been a major area of continuing statistical research-both theoretically and practically. A possible cause of such sustained interest is that many statistical procedures have been derived based on particular distributional assumptions-especially that of normality. Although in many cases the techniques are more robust than the assumptions underlying them, still a knowledge that the underlying assumption is incorrect may temper the use and application of the methods. Moreover, the study of a body of data with the stimulus of a distributional test may encourage consideration of, for example, normalizing transformations and the use of alternate methods such as distribution-free techniques, as well as detection of gross peculiarities such as outliers or errors. The test procedure developed in this paper is defined and some of its analytical properties described in ? 2. Operational information and tables useful in employing the test are detailed in ? 3 (which may be read independently of the rest of the paper). Some examples are given in ? 4. Section 5 consists of an extract from an empirical sampling study of the comparison of the effectiveness of various alternative tests. Discussion and concluding remarks are given in ?6. 2. THE W TEST FOR NORMALITY (COMPLETE SAMPLES) 2 1. Motivation and early work This study was initiated, in part, in an attempt to summarize formally certain indications of probability plots. In particular, could one condense departures from statistical linearity of probability plots into one or a few 'degrees of freedom' in the manner of the application of analysis of variance in regression analysis? In a probability plot, one can consider the regression of the ordered observations on the expected values of the order statistics from a standardized version of the hypothesized distribution-the plot tending to be linear if the hypothesis is true. Hence a possible method of testing the distributional assumptionis by means of an analysis of variance type procedure. Using generalized least squares (the ordered variates are correlated) linear and higher-order
Ostrich meat salami was produced by using Lactobacillus plantarum strain 423 and Lactobacillus curvatus strain DF126. The strains produce the bacteriocins plantaricin 423 and curvacin DF126, respectively. The specific activity of plantaricin 423 in MRS broth at 30 °C increased as the pH decreased from 6.5 to 3.5, but activity subsequently decreased. The activity of curvacin DF126 increased under the same conditions, but remained stable for the duration of the growth cycle. Maximum curvacin DF126 and plantaricin 423 activity levels were recorded at a culture pH of around 4. The spectra of antimicrobial activity recorded for plantaricin 423 and curvacin DF126 were similar. Neither of the two bacteriocins inhibited the growth of Micrococcus sp. MC50 and did not have any inhibitory effect on either of the producer strains. Curvacin DF126 and plantaricin 423 inhibited the growth of L. monocytogenes in salami meat. However, after 15 h of fermentation the viable count of L. monocytogenes LM1 increased, probably due to a decrease in activity of the bacteriocins and/or the development of resistant bacterial cells. This is the first report on the inhibition of L. monocytogenes in ostrich meat salami by using bacteriocinogenic starter cultures.
The aim of this study was to produce Italian-type salami from ostrich meat using different combinations of Lactobacillus sake, Lactobacillus curvatus and Micrococcus sp., and to compare the sensory characteristics of these products to that of salami produced with glucono-delta-lactone (GdL). Meat inoculated with starter cultures was fermented for four days (20-22 °C, 97-99% RH) and ripened for a further 11 days (16-18 °C, 40-60% RH). Cell counts of lactic acid bacteria and micrococci, and changes in pH were determined daily during fermentation. According to texture and sensory evaluation, the best salami was produced by a starter culture containing L. curvatus DF 38 and Micrococcus sp. MC 50.
Plasmid profiles of 35 Lactobacillus plantarum strains isolated from different green olive fermentors were obtained. A large number of plasmids in the CCC form (from 5 to 16) were present in all the tested strains as confirmed by a second dimension electrophoresis of DNA. These plasmids, all of which remain cryptic, ranged from 2.0 to 68 kb in size. Novobiocin, sodium dodecyl sulphate and ethidium bromide were used as plasmid-curing agents but only novobiocin induced loss of extrachromosomal DNA at a high frequency in these strains.
Lactic acid bacteria isolated from Spanish dry fermented sausages were screened for antagonistic activities under conditions that eliminated the effects of low pH and hydrogen peroxide. From 720 isolates tested 119 were inhibitory to Lactobacillus fermentum CECT285. The isolates showing the largest inhibitory activity exhibited an antagonistic effect against several other lactobacilli and the selected foodborne pathogens Staphylococcus aureus and Listeria monocytogenes. Comparison of the antimicrobial spectra of the supernatants suggested that the inhibitory compounds were not identical. The isolates were tentatively characterized as Lactobacillus sake. One of the isolates, L. sake 148 was chosen for further study. The compound excreted by L. sake 148 was active against various lactobacilli and several Gram-positive foodborne bacteria, but not against the Gram-negative bacteria tested. The antagonistic effects were almost eliminated by treatment with proteases, whereas they were heat resistant and bacteriostatic rather than bacteriocidal.
An antimicrobial peptide designated pediocin AcH was isolated from Pediococcus acidilactici strain H. The pediocin AcH was purified by ion exchange chromatography. The molecular weight of pediocin AcH was determined by SDS-PAGE to be about 2700 daltons. Pediocin AcH was sensitive to proteolytic enzymes resistant to heat and organic solvents, and active over a wide range of pH. Pediocin AcH exhibited inhibition against several food spoilage bacteria and foodborne pathogens including Staphylococcus aureus, Clostridium perfringens and Listeria monocytogenes. It was bactericidal to sensitive cells and acted very rapidly. The bactericidal effect was not produced by either cell lysis or apparent loss of membrane permeability.
Lactobacillus plantarum 423, isolated from sorghum beer, produces a bacteriocin (plantaricin 423) which is inhibitory to several food spoilage bacteria and food-borne pathogens, including Bacillus cereus, Clostridium sporogenes, Enterococcus faecalis, Listeria spp. and Staphylococcus spp. Plantaricin 423 is resistant to treatment at 80 degrees C, but loses 50% of its activity after 60 min at 100 degrees C and 75% of its activity after autoclaving (121 degrees C, 15 min). Plantaricin 423 remains active after incubation at pH 1-10 and is inactivated when treated with pepsin, papain, alpha-chymotrypsin, trypsin and Proteinase K. Plantaricin 423 was partially purified and its size estimated at 3.5 kDa, as determined by tricine-SDS-PAGE. The mechanism of activity of plantaricin 423 is weakly bactericidal, as determined against Oenococcus oeni (previously Leuconostoc oenos). High DNA homology was obtained between the plasmid DNA of strain 423 and the pediocin PA-1 operon of Pediococcus acidilactici PAC 1.0, suggesting that plantaricin 423 is plasmid-encoded and related to the pediocin gene cluster.
Lactococcus lactis DPC4268 is widely used for Cheddar cheese manufacture in Ireland where it is recognised for its reliable fast acid producing ability in dairy environments. A transconjugant of this strain, L. lactis DPC4275, was generated which produces the broad spectrum, two-component bacteriocin lacticin 3147, which is inhibitory to a variety of undesirable gram-positive bacteria including Clostridium, Bacillus, Enterococcus, Listeria, Staphylococcus and Streptococcus. Both DPC4268 and DPC4275 were used as single strain starters for manufacture of salamis. These products were compared with a salami manufactured with a conventional starter (Lactobacillus sake and Staphylococcus carnosus) in terms of pH development, a(w)-value, weight loss, colour development and sensory characteristics. Salamis produced with either lactococcal culture exhibited pH values below 5.1 and a(w)-values below 0.90 which is favourable for preservation and hygienic stability. In addition, these salamis had good sensory and colorimetric qualities. A minimum lacticin 3147 concentration of 640 AU/g was detected in the salamis which were produced with L. lactis DPC4275.
Preservation of smoked salmon from bacterial spoilage, and especially from Listeria monocytogenes by bacteriocin producers is a promising challenge. Over a hundred lactic acid bacteria, isolated from commercial vacuum packaged cold smoked salmon, were screened for their antagonistic activity against L. innocua. Twenty-two strains were able to produce bacteriocin-like proteinaceous substances. These strains were characterized physiologically and biochemically as Carnobacterium strains. Three different groups were determined by pulsed-field gel electrophoresis after Sma I and Apa I DNA digestion. Peptidoglycan hydrolases patterns completed the characterization of these strains. All were confirmed as being Carnobacterium piscicola. Growth and bacteriocin production of three strains of each group and two well known bacteriocin producers (C. divergens V41 and C. piscicola V1) were tested in a simulated cold smoked fish system at 4 degrees C. These strains were able to reach 10(8) cfu ml(-1) in 21 days and to produce as much bacteriocin activities in the cold smoked fish system as in the rich media. Carnobacterium divergens V41 and C. piscicola V1 were the most effective strains in co-culture experiments, inhibiting L. monocytogenes as early as day 4, whereas C. piscicola SF668 inhibiting effect was observed at day 13. The potential for using such biopreservation treatments on whole smoked salmon is discussed.
Salting and cold smoking of meat, which prevents the growth of spoilage and pathogenic organisms, proved ineffective in the control of L. monocytogenes Fermented meat is also at risk from this pathogen as some strains
- Aymerich
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grow between 1 and 45 °C (Seeliger & Jones, 1986), proliferate in the presence of 12%
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have been used as starter cultures in fermented meat products. Several cases of listeriosis, caused by infection with L. monocytogenes derived from meat have been recorded, with fatalities as high as
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