Bacterial starter cultures in sausage products

Everson, C. W.; Danner, Wilson E.; Hammes, Paul A.

doi:10.1021/jf60170a045

Cited by 30 publications

(7 citation statements)

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“…Today, the primary genera of bacteria which are successfully utilized as meat starter cultures are Micrococcus (7,11), Lactobacillus (11,112), and Pediococcus (113). The micrococci are added for their nitrate-reducing and catalase activities (114).…”

Section: Use Of Starter Culturesmentioning

confidence: 99%

Fermented sausages

Roca¹,

Incze

1990

Food Reviews International

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The fermentation processing of raw sausages controlled by metabolic activity of added microorganisms (starter cultures) has been known for several decades and is widespread in countries with developed meat industries. Its success is due to several factors, like rapid turnover, pleasant aroma and taste, and good safety record, to name just a few. The basic process is the bacterial breakdown of added carbohydrate, mostly dextrose and/or sucrose or any other mono-or disaccharides, as a result of which lactic acid is formed. In the presence of lactic acid the pH drops to a value close to the isoelectric point of muscle protein, in this way reducing water-holding capacity and making rapid drying possible. By doing so, growth of undesirable microorganisms is inhibited, salmonellae and staphylococci being most important in this respect, and firm consistency is formed in a very short time. In addition to these basic processes other biochemical changes also take place, of which changes in Ncompounds and in lipids seem to be important in formation of aroma 91

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Section: Use Of Starter Culturesmentioning

confidence: 99%

Fermented sausages

Roca¹,

Incze

1990

Food Reviews International

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“…L. plantarum has been associated to desirable biochemical properties [24] and it is the most frequent species found in different foods and silages [25][26][27]. In our study Pediococcus was mainly isolated from sausages; this bacterium has been used starter culture for the production of sausages thanks to its ability to grow under reduced water activity [28,29]. Pediococcus was also isolated from cheese (Table 1) however this bacterium is not common in dairy products [30].…”

Section: Resultsmentioning

confidence: 79%

Caracterización de las bacterias ácido lácticas aisladas de alimentos fermentados radicionales del Ecuador

Guamán

Zapata

Serrano

et al. 2014

Av. Cienc. Ing. (Quito)

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Ninety one samples of traditional fermented foods were collected from 20 Ecuadorian provinces. In order to identify strains with potential use as starter cultures in fermented foods, 119 lactic acid bacteria (LAB) strains were isolated and characterized by phenotypic tests and 16S ribosomal DNA (rDNA) sequencing. Forty seven percent of isolates were identified as facultative heterofermentative Lactobacillus sp. the next predominant groups (31%) were homofermentative cocci belonging to the genera Pediococcus, Lactococcus and Enterococcus; Finally, 11% were obligate heterofermentative Lactobacillus sp. and 11% heterofermentative cocci (Weissella and Leuconostoc). Several isolates showed Exopolysaccharide and bacteriocin production as well as caseinolytic activity. These properties could have interesting applications in food industry.Keywords. Lactic Acid Bacteria, 16S ribosomal DNA, Artisanal Fermented foods. ResumenEn 20 provincias ecuatorianas, se colectaron 91 muestras de alimentos fermentados preparados de forma artesanal con el objetivo de identificar cepas con uso potencial en la producción de alimentos fermentados. Se aislaron 119 cepas que fueron caracterizadas a través de pruebas fenotípicas y secuenciamiento del ADN ribosomal 16S. Del total de cepas aisladas, 47 % fueron Lactobacillus sp. heterofermentadores facultativos, 31% fueron cocos homofermentadores pertenecientes a los géneros Pediococcus, Lactococcus y Enterococcus, 11% fueron Lactobacillus sp. heterofermentadores obligados y el 11% restante cocos heterofermentadores de los géneros Weissella y Leuconostoc. Algunas cepas presentaron ciertas propiedades con posible aplicación en la industria alimentaria como actividad caseinolítica y la producción exopolisacárido y bacteriocinas.Palabras Clave. Bacterias Acido Lácticas, ADNr 16S, Alimentos fermentados artesanales

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“…Pediococci sp. are widely used in the production of fermented sausages (18)(19)(20). Pediococcus, as well as other lactic acid bacteria, are normally recognized for their acidification ability but recent observations have shown that Pediococci sp.…”

Section: Introductionmentioning

confidence: 99%