Effect of added autochthonous yeasts on the volatile compounds of dry-cured hams

Simoncini, Nicoletta; Pinna, Andrea; Toscani, Tania; Virgili, R.

doi:10.1016/j.ijfoodmicro.2015.06.024

Cited by 22 publications

(9 citation statements)

References 51 publications

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“…Strains of D. hansenii , Debaryomyces maramus , Hyphopichia burtonii , Penicillium chrysogenum , and Penicillium sp. have been used as starters in the manufacturing of South European dry-cured hams (Martín et al, 2004, 2006; Rodríguez et al, 2015; Simoncini et al, 2015).…”

Section: Microbiological Hazards In Fermented Meat Productsmentioning

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: Microbiological Hazards In Fermented Meat Productsmentioning

confidence: 99%

Role of Starter Cultures on the Safety of Fermented Meat Products

2019

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“…Drycured hams were inoculated with Debaryomyces and Hyphopichia spp. to promote amino acid degradation and lipid oxidation, which contributed to the proper aroma during ripening (Simoncini et al, 2015). Therefore, the flavour of fermented meat or fish products can be modified by means of autochthonous starter culture inoculation and composition changes.…”

Section: Introductionmentioning

confidence: 99%

Effect of starter cultures on the quality of Suan yu, a Chinese traditional fermented freshwater fish

Zeng

Wei

Zhu

2016

Int J of Food Sci Tech

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Summary The generation of volatile compounds of four starter cultures composed of isolated microorganisms from traditional Suan yu was investigated. The cultures included two pure starters (PS1: Lactobacillus plantarum 120 and PS2: Pediococcus pentosaceus 220) and two mixed starters (MS1: L. plantarum 120, Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31 at 1:1:1; MS2: P. pentosaceus 220, S. xylosus 135 and S. cerevisiae 31 at 1:1:1). Naturally fermented Suan yu was used as control. The volatile compounds were collected from the headspace of the samples by Solid‐phase microextraction and analysed by gas chromatography–mass spectrometry. The type and total content of volatile compounds in the mixed‐starter‐fermented fish were higher than those of the pure‐starter‐fermented samples and control. A total of seventy nine and eighty volatile compounds were detected in Suan yu fermented with MS1 and MS2, respectively, with ethanol as the predominant compound and hexanal, ethyl acetate, 3‐methylbutanol, 3‐hydroxy‐2‐butanone, hexanoic acid ethyl ester and 2,3‐butanedione as the other compounds. Furthermore, the sensorial acceptance of the different products with mixed starter cultures seemed to improve the quality of Suan yu products.

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“…Consumption of dried meat products is increasing, but these products are highly perishable, and when contaminated with fungi, they pose a risk of human exposure to mycotoxins, and therefore, a global public health problem [139]. Dried meat is composed mostly of muscle tissue in which the physicochemical properties of their surface, such as low water activity, neutral to low pH, and nutrient content, cause the microbial population to grow in external layers of these products [140]. Changes in the low activity of water in these products can influence the metabolism of fungi favoring the biosynthesis of mycotoxins [141].…”

Section: Mycotoxins In Meatmentioning

confidence: 99%

Implications of Mycotoxins in Food Safety

Alina¹

2022

Mycotoxins and Food Safety - Recent Advances

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The chapter aims to address an overview of the implications of mycotoxins in food safety and the presence of mycotoxins in various foods. Nowadays, everyone wants safe food with a long shelf life. Food safety has become a major strategic issue worldwide and has attracted worldwide attention. Mycotoxins are widely found in food and feed, and dietary exposure to them can induce various types of adverse health effects in humans and animals. Contamination of food by fungi and mycotoxins results in loss of dry matter, quality and nutrition, and poses a significant danger to the food chain. Moreover, mycotoxin contamination decreases product quality and reduces export values, which can lead to significant economic losses for producing countries. Mycotoxin contamination directly reduces food availability and has its own contribution to hunger and malnutrition, and the consumption of food contaminated with mycotoxins has major repercussions on human health.

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Effect of added autochthonous yeasts on the volatile compounds of dry-cured hams

Cited by 22 publications

References 51 publications

Role of Starter Cultures on the Safety of Fermented Meat Products

Role of Starter Cultures on the Safety of Fermented Meat Products

Effect of starter cultures on the quality of Suan yu, a Chinese traditional fermented freshwater fish

Implications of Mycotoxins in Food Safety

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