Analysis for change in microbial contents in five mixed Kimchi starter culture and commercial lactic acid bacterial-fermented sausages and biological hazard in manufacturing facilities

Lee, Seung Yun; Lee, Da Young; Kim, On You

doi:10.1007/s10068-018-0510-2

Cited by 4 publications

(6 citation statements)

References 52 publications

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“…As shown in Figure 3C , the b* values in both groups presented an increasing trend, compared to 0 days, the b* values in the SBM-52 sausages and the L-S sausages raised to 9.10 and 9.85, respectively, over the thirteen-day ripening. The increase in b* values could be explained by lipid oxidation ( Lee et al, 2019 ; Liu et al, 2019 ). Although the a* value in L-S was lower than that in SBM-52 and the b* value was higher than that in SBM-52, there was no significant difference ( p > 0.05) among the two groups at 13 days of ripening.…”

Section: Resultsmentioning

confidence: 99%

Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria

Ali

Aziz

et al. 2023

Front. Microbiol.

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IntroductionMicrobial inoculants can reinvent the value and edible security of cultured sausages. Various studies have demonstrated that starter cultures made up of Lactic acid bacteria (LAB) and Staphylococcus xylosus (known as L-S) isolated from traditional fermented foods were used in fermented sausage manufacturing.MethodsThis study evaluated the impact of the mixed inoculation cultures on limiting biogenic amines, nitrite depletion, N-nitrosamine reduction, and quality metrics. Inoculation of sausages with the commercial starter culture (SBM-52) was evaluated for comparison.Results and discussionResults showed that the L-S strains could rapidly decrease the water activity (Aw) and pH of fermented sausages. The ability of the L-S strains to delay lipid oxidation was equivalent to the SBM-52 strains. The non-protein nitrogen (NPN) contents of L-S-inoculated sausages (0.31%) were higher than that of SBM-52-inoculated sausages (0.28%). After the ripening process, the nitrite residues in the L-S sausages were 1.47 mg/kg lower than in the SBM-52 sausages. Compared to the SBM-52 sausages, there was a 4.88 mg/kg reduction in the biogenic amines’ concentrations in L-S sausage, especially for histamine and phenylethylamine concentrations. The N-nitrosamine accumulations of the L-S sausages (3.40 ug/kg) were lower than that of the SBM-52 sausages (3.70 ug/kg), and the NDPhA accumulations of the L-S sausages were 0.64 ug/kg lower than that of the SBM-52 sausages. Due to their significant contributions to nitrite depletion, biogenic amine reduction, and N-nitrosamine depletion in fermented sausages, the L-S strains have the potential to serve as an initial inoculant in the process of manufacturing fermented sausages.

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Section: Resultsmentioning

confidence: 99%

Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria

Ali

Aziz

et al. 2023

Front. Microbiol.

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“…The most popular microbial hurdles in the studies included in this review were combined starter cultures applied to meat [ 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 , 53 ]. The use of a mixture of non-starter protective cultures to inhibit spoilage bacteria or/and foodborne pathogens was also assessed [ 54 , 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 ].…”

Section: Resultsmentioning

confidence: 99%

“…In the included studies, a starter culture composed of at least two LAB strains was used by Lee et al (2018) [ 39 ], Olaoye et al (2010) [ 43 ], Olaoye et al (2011) [ 44 ], Olaoye et al (2015) [ 45 ], Iacumin et al (2020) [ 36 ], and Vatanyoopaisarn et al (2011) [ 51 ] ( Table 1 ). In the study by Iacumin et al (2020) [ 36 ], two different bioprotective mixed cultures consisting of lactic acid bacteria were used against L. monocytogenes bacteria that were intentionally inoculated into cooked cubed ham, which was packaged in modified atmosphere packaging (MAP).…”

Section: Discussionmentioning

confidence: 99%

“…Thus, it is difficult to say unequivocally whether the synergism effect has occurred, and to what extent. According to [ 30 , 31 , 32 , 33 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 , 53 , 55 , 57 , 59 , 60 , 62 , 63 , 65 , 66 , 67 , 69 , 70 , 71 , 72 , 73 , 74 ], the combination of microbial hurdles predominantly enhanced the antimicrobial effect. However, there is a need for further investigation of the mechanism that caused those combinations.…”

Section: Discussionmentioning

confidence: 99%

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Synergistic Effect of Combination of Various Microbial Hurdles in the Biopreservation of Meat and Meat Products—Systematic Review

Karbowiak

Szymański

Zielińska

2023

Foods

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The control of spoilage microorganisms and foodborne pathogens in meat and meat products is a challenge for food producers, which potentially can be overcome through the combined use of biopreservatives, in the form of a mix of various microbial hurdles. The objective of this work is to systematically review the available knowledge to reveal whether various microbial hurdles applied in combination can pose an effective decontamination strategy for meat and meat products. PubMed, Web of Science, and Scopus were utilized to identify and evaluate studies through February 2023. Search results yielded 45 articles that met the inclusion criteria. The most common meat biopreservatives were combinations of various starter cultures (24 studies), and the use of mixtures of non-starter protective cultures (13 studies). In addition, studies evaluating antimicrobial combinations of bacteriocins with other bacteriocins, BLIS (bacteriocin-like inhibitory substance), non-starter protective cultures, reuterin, and S-layer protein were included in the review (7 studies). In one study, a biopreservative mixture comprised antifungal protein PgAFP and protective cultures. The literature search revealed a positive effect, in most of the included studies, of the combination of various bacterial antimicrobials in inhibiting the growth of pathogenic and spoilage bacteria in meat products. The main advantages of the synergistic effect achieved were: (1) the induction of a stronger antimicrobial effect, (2) the extension of the spectrum of antibacterial action, and (3) the prevention of the regrowth of undesirable microorganisms. Although further research is required in this area, the combination of various microbial hurdles can pose a green and valuable biopreservation approach for maintaining the safety and quality of meat products.

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“…At the same time, they are characterized by good microbiological, chemical, and sensory qualities (Anna et al, 2019; Chlebowska‐Smigiel et al, 2017). Many studies have shown that the starter culture can influence the nitrite concentration in Chinese pickled vegetables (Jung et al, 2019; Lee et al, 2019; J. Zhang et al, 2022) and meat products (Chen et al, 2016; Paik & Lee, 2014). Lactic acid bacteria (LAB) was recognized by the FAO and WHO as the only bacteriocin preservative used in food as early as 1969.…”

Section: Introductionmentioning

confidence: 99%

Nitrite‐reducing performance of two Lactobacillus strains isolated from traditional Sichuan fermented sausage in different production processes

Zhou

Ning

et al. 2022

Food Bioengineering

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Two lactic acid bacteria (LAB) strains were screened in traditional Sichuan sausage, and their nitrite‐reducing performance in different production processes was determined in this study. LAB were isolated from traditional Sichuan sausages and identified by 16S rDNA sequencing. The effects of the isolated bacteria on the bacterial community, physicochemical properties, and nitrite‐decreasing capacity during sausage fermentation were investigated by comparing nonactivated treatment and activated treatment at 30°C. The results showed that the screened two LAB strains were identified as Pediococcus pentosaceus and Leuconostoc mesenteroides, which adapted well to the new habitat of fermented sausage, reaching a maximum of 7.00 and 7.32 lg CFU g−1 in the nonactivated treatment, 7.65 and 7.52 lg CFU g−1 in the activated treatment, and the two strains had strong acidizing potential, which could inhibit the growth of saprophytic bacteria. Otherwise, the activated treatment was better than the traditional process for nitrite degradation and fermentation time, except for color. Both strains contribute to nitrite consumption while reducing fermentation time and sausage production cycles. In conclusion, these two strains are expected to be the starting point for the improvement of biological safety and nitrite residue control in traditional Sichuan sausage production.

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Analysis for change in microbial contents in five mixed Kimchi starter culture and commercial lactic acid bacterial-fermented sausages and biological hazard in manufacturing facilities

Cited by 4 publications

References 52 publications

Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria

Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria

Synergistic Effect of Combination of Various Microbial Hurdles in the Biopreservation of Meat and Meat Products—Systematic Review

Nitrite‐reducing performance of two Lactobacillus strains isolated from traditional Sichuan fermented sausage in different production processes

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