Desenvolvimento de embutido fermentado por Lactobacillus probióticos: características de qualidade

Macedo, Renata Ernlund Freitas de; Pflanzer, Sérgio Bertelli; Terra, Nelcindo Nascimento; Freitas, Renato João Sossela de

doi:10.1590/s0101-20612008000300002

Cited by 37 publications

(28 citation statements)

References 18 publications

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“…since pH values below 5.7 adversely affect the development of this microorganism (STAHNKE, 1995). Papamanoli et al (2003) and Macedo et al (2008) working with fermented meats, also observed a drop in pH, and related this to the high number of probiotic Lactobacillus cells.…”

Section: Staphylococcus Sp Countmentioning

confidence: 93%

“…Gravimetric methods were used to evaluate the moisture content (IAL, 2008), and weight loss, by weighing a piece of sausage (MACEDO et al, 2008).…”

Section: Physicochemical Analysesmentioning

confidence: 99%

“…count on Baird Parker agar (Himedia, Mumbai, India) with incubation at 37 °C for 48 hours. The results were expressed in CFU g -1 (MACEDO et al, 2008).…”

Section: Microbiological Analysesmentioning

confidence: 99%

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The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

Fieira

Marchi

Marafão

et al. 2018

Braz. J. Food Technol.

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Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to reduce the sodium content in Italian salami through the partial replacement of sodium chloride by potassium chloride, magnesium chloride and calcium chloride, and evaluate the viability of the Lactobacillus sp. and Staphylococcus sp. cells found in the starter culture. Four formulations were elaborated: one with, and one without the starter culture, but both with the addition of sodium chloride; and two with the partial replacement of 60% of the sodium chloride: the first with KCl, and the other with a mixture of KCl, MgCl 2 and CaCl 2 . Physicochemical and microbiological evaluations were carried out to monitor the ripening and the quality of the final product. The partial replacement of NaCl by other salts (MgCl 2 , CaCl 2 , KCl) did not interfere in the growth of the starter culture in the Italian salami, neither did it affect the majority of the physicochemical parameters of the Italian salami nor the microbiological quality of the final product. Keywords: Cured sausages; Sodium content; Staphylococcus; Lactobacillus.Resumo O salame tipo italiano, um embutido cárneo processado, de consumo fácil, prático e rápido, apresenta elevados teores de sódio. Para o seu processamento, utilizam-se culturas starters que melhoram suas características sensoriais e facilitam o processo tecnológico de fabricação. O objetivo deste trabalho foi reduzir o teor de sódio em salame tipo italiano, através da sua substituição parcial por cloreto de potássio, cloreto de magnésio e cloreto de cálcio, além de verificar a viabilidade das células de Lactobacillus sp. e Staphylococcus sp., presentes na cultura starter. Foram elaboradas quatro formulações: uma formulação sem e outra com cultura starter, ambas somente com adição de cloreto de sódio; outras duas, com substituição parcial de 60% do cloreto de sódio: uma por KCl e outra por mistura de KCl, MgCl 2 , CaCl 2 . Foram realizadas avaliações físico-químicas e microbiológicas para acompanhar o processo de maturação e a qualidade do produto final. A substituição parcial do NaCl por outros sais (MgCl 2 , CaCl 2 KCl) não interferiu no desenvolvimento da cultura starter do salame tipo italiano. A maioria dos parâmetros físico-químicos do salame italiano não foi alterada, bem como a qualidade microbiológica do produto final. Palavras

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Section: Staphylococcus Sp Countmentioning

confidence: 93%

“…Gravimetric methods were used to evaluate the moisture content (IAL, 2008), and weight loss, by weighing a piece of sausage (MACEDO et al, 2008).…”

Section: Physicochemical Analysesmentioning

confidence: 99%

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The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

Fieira

Marchi

Marafão

et al. 2018

Braz. J. Food Technol.

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“…The changes in the following physicochemical characteristics of sausages during the fermentation/maturation were determined as follows: (i) AW measured using the Aqualab CX2 (Decagon Devices Inc., Pullman, USA) (Ambrosiadis et al, 2004), (ii) pH measured using a digital potentiometer (Requipal RQ 210; Curitiba, Brazil) (Samelis et al, 1994), and (iii) weight loss estimated by a gravimetric method (Gehaka, São Paulo, Brazil) by measuring the difference between the initial weight and the final weight of the sausage pieces (Macedo et al, 2008).…”

Section: Monitoring Sausage Productionmentioning

confidence: 99%

Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage

Santa¹,

Macedo²,

Santa³

et al. 2014

Food Sci. Technol (Campinas)

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The most promising microorganisms for use as starter cultures are those isolated from the native microbiota of traditional fermented products. The aim of this study was to evaluate the use of lactic acid bacteria selected from the native microbiota of sausages produced by spontaneous fermentation as starter cultures for the production of sausage. Strains of Lactobacillus plantarum 503 and 341 have the potential for use as starter cultures in the manufacture of Italian sausage type. The population of lactic acid bacteria in sausages was >8 log CFU.g −1 during fermentation, which caused the pH to decrease to <4.5. This decrease in pH and the water activity of < 0.90 of sausages ensures the safety and preservation of this product. Sausages produced with these lactic cultures fulfill the requirements for microbiological quality and composition of Italian sausage type. Our results suggest the possibility of using these starter cultures for the production of sausages with peculiar characteristics that contribute to the identity of the product.Keywords: lactic acid bacteria; Lactobacillus; embedded fermented meat; sausage.Practical Application: New autochthonous starter cultures contributes to the production of high quality sausage.

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“…Several studies have demonstrated starter culture viability in fermented sausages, such as Pediococcus pentosaceus and Staphylococcus xylosus (Coloretti et al, 2014), L. sakei and S. equorum (Simion et al, 2014), Lactobacillus gasseri (Arihara et al, 1998) Lactobacillus paracasei, Lactobacillus casei and Lactobacillus rhamnosus (Macedo, Pflanzer, Terra, & Freitas, 2008). …”

Section: Enterococcus Faecium Viability During Ripening Processmentioning

confidence: 99%

<b>Fermented sausage production using <i>E. faecium</i> as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability

et al. 2017

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ABSTRACT. Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process. Starter culture and ripening process may affect the quality and acceptability of the final product. Current research evaluates the use of Enterococcus faecium as starter culture in fermented sausage production and its physicochemical and microbiological profile during maturation process, coupled to sausage sensory acceptance after ripening. Enterococcus faecium showed 10.9 log CFU g -1 and remained viable after the ripening period with 8.32 log CFU g -1. Fermented sausage was monitored during the ripening period by physicochemical (pH control, water activity and weight loss) and microbiological (analysis of coagulasepositive Staphylococcus, coliforms and Salmonella spp.) analyses. All tests complied with standards established by Brazilian legislation and did not interfere in final product quality. Results showed that E. faecium was resistant to curing salt and sodium chloride, maintaining its viability during ripening and conferring beneficial effects on fermented sausage technological characteristics. E. faecium also proved to be in vitro resistant to simulate passage through the human digestive tract. Fermented sausage containing E. faecium had better sensory acceptance than commercial sausage evaluated.Keywords: bacterial fermentation, ripening, acceptance, salami.Produção de embutido cárneo fermentado por E. faecium como cultura starter: caracterização físico-química e microbiológica, aceitação sensorial e viabilidade celular RESUMO. Os embutidos cárneos fermentados são uma mistura de carne magra e gordura, sais de cura, sacarose e especiarias, embutidos em envoltório natural ou artificial e submetidos à fermentação e secagem. A cultura starter e o processo de maturação podem afetar as características físico-químicas e sensoriais do produto. Neste sentido, o presente estudo teve como objetivos a utilização de Enterococcus faecium como cultura starter para a produção de embutido cárneo fermentado; avaliar as características físico-químicas e microbiológicas durante a maturação e, ainda, avaliar a aceitação sensorial do produto após a maturação. Enterococcus faecium demonstrou concentração inicial de 10,9 log UFC g -1 e permaneceu viável até o final da maturação, com 8,32 log UFC g -1. Durante a maturação foram monitoradas as características físico-químicas (pH, atividade de água e perda de peso) e os contaminantes microbiológicos (Staphylococcus coagulase-positiva, coliformes e Salmonella sp.) e todos estiveram em acordo com os padrões estabelecidos e não interferiram na qualidade do produto final. Enterococcus faecium apresentou resistência aos sais de cura e cloreto de sódio e manteve-se viável durante a maturação do embutido. A cepa apresentou resistência in vitro à simulação de passagem pelo trato digestório humano e, ainda, apresentou maior aceitação sensorial quando comparado a uma amostra comercial.P...

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Desenvolvimento de embutido fermentado por Lactobacillus probióticos: características de qualidade

Cited by 37 publications

References 18 publications

The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage

<b>Fermented sausage production using <i>E. faecium</i> as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability

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