Effects of Lactobacillus plantarum Bacteriocinogenic Culture on Physicochemical, Microbiological, and Sensorial Characteristics of “Chouriço Vinha d´Alhos”, a Traditional Portuguese Sausage

Abstract

 "Chouriço Vinha d'Alhos" produced with Lactobacillus plantarum, fresh or lyophilized, showed similar microbiological characteristics over storage.  The presence of endogenous Listeria monocytogenes was detected until the end of storage in samples not inoculated.  Fresh or lyophilized Lb. plantarum did not result in significant physicochemical differences during storage of the product.

The Impact of HPP-Assisted Biocontrol Approach on the Bacterial Communities’ Dynamics and Quality Parameters of a Fermented Meat Sausage Model

“…Microbial diversity was assessed by NGS of the V3-V4 hypervariable region of the 16S rRNA gene using conditions previously described by Macieira et al [24]. All 16S rRNA data were analyzed with Kraken v1, following the parameters formerly described [24].…”

Strategies for Biocontrol of Listeria monocytogenes Using Lactic Acid Bacteria and Their Metabolites in Ready-to-Eat Meat- and Dairy-Ripened Products

“…plantarum reduced L. monocytogenes growth but not until the end of ripening. On the contrary, Macieira et al [ 121 ], who used bacteriocinogenic Lp. plantarum cultures (at a concentration of 6 log CFU /g) in a traditional Portuguese fermented dry-cured sausage, did not have any antagonistic activity against L. monocytogenes (initially inoculated at 5 log CFU/g).…”

Strategies for the Development of Bioprotective Cultures in Food Preservation

“…Te microorganisms of the LAB group have, as a common characteristic, the ability to produce lactic acid from carbohydrate fermentation, and they are commonly used in the production of fermented foods such as yogurts, cheeses, and fermented meats or vegetables [6,8,29,[40][41][42]. Te LAB group is composed of the genera Lactococcus, Streptococcus, Lactobacillus, Paralactobacillus, Holzapfelia, Amylolactobacillus, Bombilactobacillus, Companilactobacillus, Lapidilactobacillus, Agrilactobacillus, Schleiferilactobacil-lus, Loigolactobacilus, Lacticaseibacillus, Latilactobacillus, Dellaglioa, Liquorilactobacillus, Ligilactobacillus, Lactiplantibacillus, Furfurilactobacillus, Paucilactobacillus, Limosilactobacillus, Fructilactobacillus, Acetilactobacillus, Apilactobacillus, Levilactobacillus, Secundilactobacillus, Lentilactobacillus, Leuconostoc, Pediococcus, Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Tetragenococcus, Vagococcus, and Weissella; and some species such as L. lactis, L. curvatus and L. plantarum can be considered the GRAS status [8,43].…”

“…using a direct test on raw milk; they concluded that both the individual and combined culture tests had an antimicrobial effect on L. monocytogenes . Macieira et al [ 41 ] applied L. plantarum to traditional Portuguese sausage and verified that the strain had an antagonistic effect on L. monocytogenes . Siroli et al [ 29 ] demonstrated that L. plantarum was able to increase the shelf life of minimally processed sliced apples and lamb's lettuce for up to 9 days when used alone and up to 16 days when combined with other natural antimicrobials.…”

“…Despite the substantial number of studies, few bioprotective cultures are available in the market due to restrictions such as the differences in effectiveness between in vitro and in situ assays, sensorial impacts on the food, safety, and maintenance of cell viability during commercialization [ 4 , 41 ]. Therefore, tests at a pilot scale are essential to formulate an idea about a real industrial biocontrol scenario exercised by the culture and, thus, scale up its application for industrial production.…”