Bacteria

Cocconcelli, Pier Sandro; Fontana, Cecilia Alejandra

doi:10.1002/9781118522653.ch14

Cited by 10 publications

(9 citation statements)

References 128 publications

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“…Among CNS, the species most used in the fermentation of meat products are the facultative anaerobes Staphylococcus carnosus and S. xylosus (Stavropoulou et al, 2018). Within the family Micrococcaceae, Kocuria spp., which are aerobes, have been mostly used in the fermentation of sausages (Cocconcelli and Fontana, 2015).…”

Section: Starter Cultures and How To Select Themmentioning

confidence: 99%

Role of Starter Cultures on the Safety of Fermented Meat Products

2019

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Starters are microbial cultures used to promote and conduct the fermentation of meat products. Bacteria, particularly lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS), as well as yeasts and molds, may be used as starters. They can increase the safety of fermented meat products by means of rapid matrix acidification or due to the production of antimicrobial substances, such as bacteriocins. Besides, starters may help to standardize product properties and shorten ripening times. Safety of fermented meat products may be jeopardized by microbiological, namely foodborne pathogens ( Salmonella spp., Listeria spp., etc), and chemical hazards, particularly biogenic amines, nitrosamines, polycyclic aromatic hydrocarbons (PAH), and mycotoxins. Biogenic amines (BA) are potentially unsafe nitrogenous compounds that result from the decarboxylation of some amino acids. Some microorganisms may be responsible for their formation. Starters can cause a fast pH decrease, inhibiting the development of microorganisms with amino acid decarboxylative ability, thus preventing the accumulation of BA in fermented meat products. Besides, starters can compete with the autochthonous, non-starter microbiota throughout ripening and storage, thus reducing BA production. Some strains of Lactobacillus sakei and Lactobacillus plantarum have been shown to reduce the formation/accumulation of BA. On the other hand, Staphylococcus xylosus and Debaryomyces hansenii strains have been reported to degrade BA in food. PAH are organic compounds containing multiple aromatic rings and produced by the incomplete combustion of organic matter, such as the wood used for smoking meat. Mixed starters containing Lactobacillus spp., Gram-positive catalase-positive cocci and yeasts have been used in the manufacturing of traditional meat sausages. However, the effect of starters on reducing the accumulation of PAH is poorly understood. Starters may also be engaged in competitive exclusion, outcompeting the spoiling or deteriorating autochthonous microbiota. For example, Pediococcus acidilactici has been shown to inhibit Listeria monocytogenes in meat products. Additionally, the role of molds, such as Penicillium nalgiovense , in the competitive exclusion of undesired filamentous fungi, has also been demonstrated. Most of these undesired fungi produce mycotoxins, secondary metabolites capable of causing disease. The current review addresses the role of starters on the microbiological and chemical safety of fermented meat products.

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Section: Starter Cultures and How To Select Themmentioning

confidence: 99%

Role of Starter Cultures on the Safety of Fermented Meat Products

2019

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“…S. xylosus used as starter culture in sausage manufacturing contributes to the development of sensorial quality, in particular the typical cured colour via its nitrate reductase activity, and to flavour, by producing odorous metabolites from pyruvate and amino acid catabolism and limiting oxidation of free fatty acids [ 6 , 82 , 83 , 84 ].…”

Section: Functional Propertiesmentioning

confidence: 99%

Insight into the Genome of Staphylococcus xylosus, a Ubiquitous Species Well Adapted to Meat Products

et al. 2017

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Staphylococcus xylosus belongs to the vast group of coagulase-negative staphylococci. It is frequently isolated from meat products, either fermented or salted and dried, and is commonly used as starter cultures in sausage manufacturing. Analysis of the S. xylosus genome together with expression in situ in a meat model revealed that this bacterium is well adapted to meat substrates, being able to use diverse substrates as sources of carbon and energy and different sources of nitrogen. It is well-equipped with genes involved in osmotic, oxidative/nitrosative, and acidic stress responses. It is responsible for the development of the typical colour of cured meat products via its nitrate reductase activity. It contributes to sensorial properties, mainly by the the catabolism of pyruvate and amino acids resulting in odorous compounds and by the limiting of the oxidation of fatty acids, thereby avoiding rancidity.

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“…It is fair to assume that such pronounced differences in processing conditions may influence desirable bacterial growth and species diversity, in particular with respect to prevailing fractions of lactic acid bacteria (LAB) and catalase-positive cocci, including the coagulase-negative staphylococci (CNS). In spontaneously fermented sausages, Lactobacillus sakei is frequently encountered as the most prevalent species, followed by Lactobacillus curvatus and Lactobacillus plantarum that occur sometimes in Southern European sausages (Drosinos et al, 2005; Rantsiou et al, 2005; Janssens et al, 2012; Cocconcelli and Fontana, 2015). Among CNS, a far greater species diversity is found, although Staphylococcus xylosus, Staphylococcus equorum , and Staphylococcus saprophyticus are usually the most reported species (Drosinos et al, 2005; Coton et al, 2010; Bermúdez et al, 2012; Greppi et al, 2015; Sánchez Mainar et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats

et al. 2019

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European fermented meat products are prepared according to a wide variety of different recipes and processing conditions, which can influence their fermentative microbiota. However, due to the diverse processing conditions applied across Europe, it remained unclear to which degree bacterial heterogeneity can be encountered in commercially available fermented meat products and whether this is linked to their geographical origin. Therefore, the bacterial species diversity of 80 fermented meat products available in the Belgian retail, coming from five different countries, was investigated. It was also assessed how this related to the country of origin and the key processing parameters pH and salt concentration. The samples originated from Belgium, France, Germany, Italy, and Spain. In general, Southern European fermented meat products commonly had a higher pH, with their lactic acid bacteria (LAB) communities being represented by Lactobacillus sakei and with mostly Staphylococcus xylosus and Staphylococcus equorum governing over the coagulase-negative staphylococci (CNS) communities. Among these products, the Spanish variants showed a higher prevalence of S. equorum, whereas S. xylosus was the prevailing CNS species in most French and Italian fermented meat products. In contrast, Northern European fermented meat products were generally more acidified and showed a higher prevalence of Pediococcus pentosaceus in their LAB communities, whereas Staphylococcus carnosus represented the CNS communities. Non-parametric statistical tests indicated the impact of the geographical origin on the prevalence of the LAB and CNS species. The latter was likely due to the combination of differences in process technology as well as starter culture use.

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Bacteria

Cited by 10 publications

References 128 publications

Role of Starter Cultures on the Safety of Fermented Meat Products

Role of Starter Cultures on the Safety of Fermented Meat Products

Insight into the Genome of Staphylococcus xylosus, a Ubiquitous Species Well Adapted to Meat Products

Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats

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