Bioprotective Cultures

Vignolo, Graciela; Castellano, and Patricia; Fadda, Silvina

doi:10.1002/9781118522653.ch15

Cited by 4 publications

(5 citation statements)

References 71 publications

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“…Then, a second generation of starter cultures comprising meat-borne strains, such as L. sakei and coagulasenegative staphylococci (CNS), was developed, harbouring phenotypic traits of technological relevance [17]. More recently, efforts have been dedicated to the study of the physiological and technological properties of LAB and CNS isolated from traditional fermented sausages, in order to develop functional starter cultures that enhance safety and nutritional advantages while maintaining industrial performance [5,18].…”

Section: Starter Cultures In Dry-fermented Meat Productsmentioning

confidence: 99%

“…The starter culture must compete with the natural microbiota of the raw material, which carries out the expected metabolic activities through its growth rate and survival under the prevailing conditions during sausage production. Low temperatures, high salt concentrations, and, to a lesser extent, oxygen availability are among the most important preservative conditions during meat fermentation [17].…”

Section: Competitiveness Of Starter Culturesmentioning

confidence: 99%

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The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

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Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products' quality and safety improvement, the selection of particular strains constituting a starter culture should be carried out in the context of its application, since its functionality will depend on the type of sausage and process conditions. Also, strain selection should comply with particular requirements to warrant safety. The aim of the current review is to update the knowledge on the use of starter cultures in traditional meat products, with focus on dry-fermented products. In this manuscript, we will try to give answers to some relevant questions: Which starter cultures are used and why? Why are LAB used? What are their role and their specific mode of action? Which other groups of microorganisms (bacteria and fungi) are used as starter cultures and how do they act? A particular revision of omics approach regarding starter cultures is made since the use of these techniques allows rapid screening of promising wild strains with desirable functional characteristics, enabling the development of starter cultures better adapted to the meat matrix.

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Section: Starter Cultures In Dry-fermented Meat Productsmentioning

confidence: 99%

Section: Competitiveness Of Starter Culturesmentioning

confidence: 99%

The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

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“…In particular, it was observed in sausages, a 1.5-2.5-log reduction of L. monocytogenes by the presence of bacteriocin-producing strains belonging to P. acidilactici, L. sakei, L. plantarum, and L. curvatus species. These bacteria could be used alone or in combination (Vignolo et al, 2015). LAB are useful because of their antagonistic effect and production of organic acids or bacteriocins against L. monocytogenes (Gàlvez et al, 2007;Zhou et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Strains of Lactobacillus sakei, L. casei, L. brevis, L. curvatus, L. plantarum, and Carnobacterium spp. isolated from meat products frequently produce bacteriocins or bacteriocin-like compounds, and in particular, these strains have good antilisterial effects and are therefore used as bioprotective cultures in European meat products (Schillinger et al, 1991;Hugas et al, 1996;Kotzekidou and Bloukas, 1996;Bredholt et al, 2001;Leroy et al, 2005;Vignolo et al, 2015). The main advantage is that LAB inoculation does not influence the quality of the final product and food products do not present any sensory alteration.…”

Section: Introductionmentioning

confidence: 99%

Analysis of the Bioprotective Potential of Different Lactic Acid Bacteria Against Listeria monocytogenes in Cold-Smoked Sea Bass, a New Product Packaged Under Vacuum and Stored at 6 ± 2°C

et al. 2021

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The aim of the work was to monitor the presence of Listeria monocytogenes in cold-smoked fish products (trout, salmon, and sea bass) marketed in Italy. Cold-smoked sea bass is a new product that has not yet been commercialized and was collected from the production facility. Monitoring data have shown that cold-smoked products can be contaminated by L. monocytogenes, the presence of which has been highlighted mainly by enrichment culture (presence in 25 g). The isolated Listeria were serotyped and belonged mainly to low-virulence serotypes (1/2c), followed by serotypes 1/2a, 1/2b, and 4b. Furthermore, considering the ability of L. monocytogenes to grow in these products due to their chemical–physical characteristics (pH > 6.0, Aw > 0.97) and long shelf life at 4°C, an additional aim was to verify the activity of different bioprotective starters, including Lactilactobacillus sakei (LAK-23, Sacco srl, Via Alessandro Manzoni 29/A, 22071 Cadorago, CO, Italy), Carnobacterium spp., Lacticaseibacillus casei (SAL 106), and Lacticaseibacillus paracasei (SAL 211), in cold-smoked sea bass. All starters were bacteriocin producers. For this experiment, smoked sea bass samples were intentionally inoculated with a mixture of three different strains of L. monocytogenes and of each starter culture. After inoculation, the smoked sea bass were vacuum-packed and stored at 6 ± 2°C for 60 days, simulating the typical abuse storage temperature of markets and home refrigerators. At 0, 15, 30, 45, and 60 days, the sea bass samples were analyzed to evaluate the effectiveness of the starters against L. monocytogenes. Listeria monocytogenes growth was prevented only by the addition of the LAK-23 starter. Indeed, at the end of the shelf life, the amount of L. monocytogenes observed was similar to that in the inoculum. Consequently, the use of this starter can allow the inclusion of cold-smoked sea bass or smoked fish products in category 1.3 of Regolamento CE 2073/2005, which are products that do not support the growth of this microorganism. Finally, the activity of the LAK-23 starter did not produce an off flavor or off odor in the smoked sea bass.

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“…LAB also contribute to the taste and texture of fermented products, as a result of reactions such as lipolysis, proteolysis, and the conversion of lactose in citrate and pyruvate intermediates, which can be converted to various aromatic compounds, such as diacetyl, acetoin, acetaldehyde and acetic acid. In addition, small peptides and free amino acids can be further transformed into alcohols, aldehydes, acids, and esters responsible for the flavour profile of fermented meats (Cocconcelli & Fontana, 2007;Vignolo, Castellano, & Fadda, 2014). Therefore, LAB could be employed as starter cultures in different meat products to obtain high-quality sausages .…”

Section: Effect Of the Ripening Time On The Bacterial Composition Of mentioning

confidence: 99%

Evaluación de la diversidad y dinámica bacteriana del chorizo tipo español durante su proceso de maduración, mediante DGGE y secuenciación masiva

Castelán

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Bioprotective Cultures

Cited by 4 publications

References 71 publications

The Use of Starter Cultures in Traditional Meat Products

The Use of Starter Cultures in Traditional Meat Products

Analysis of the Bioprotective Potential of Different Lactic Acid Bacteria Against Listeria monocytogenes in Cold-Smoked Sea Bass, a New Product Packaged Under Vacuum and Stored at 6 ± 2°C

Evaluación de la diversidad y dinámica bacteriana del chorizo tipo español durante su proceso de maduración, mediante DGGE y secuenciación masiva

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