Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages

Klingberg, Trine Danø; Axelsson, Lars; Naterstad, Kristine; Elsser, Dieter; Budde, Birgitte Bjørn

doi:10.1016/j.ijfoodmicro.2005.03.020

Cited by 164 publications

(99 citation statements)

References 40 publications

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“…Potential protective starter cultures to use in fermented meat products have been identified [154] and tested [4,[155][156][157]. The use of bioprotective starter cultures ensures safety, while increasing shelf life, without compromising the nutritional value of fermented meat products or depreciating their sensory quality.…”

Section: Bioprotective 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: Bioprotective Culturesmentioning

confidence: 99%

“…Although dairy products are the most commonly used food vehicles for the delivery of probiotics, several studies dealing with the use of probiotics in fermented meat products to improve their nutritional value as functional foods have been reported [5,154,[165][166][167].…”

Section: Probioticsmentioning

confidence: 99%

The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

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“…In this study, previously described method was applied to test the bile salts tolerance ability of the isolates [6]. Freshly grown isolates were harvested and then subjected to MRS broth containing 0.5 % bile salts (HiMedia) and incubated for the duration of 0, 2 and 4 hours.…”

Section: Acid and Bile Tolerance Testsmentioning

confidence: 99%

Isolation and Identification of Potential Probiotic Bacteria from Cattle Farm Soil in Dibrugarh District

Siraj¹,

Sood²,

Yadav³

2017

AiM

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Several studies have been done to isolate probiotic bacteria from different sources. In this present study, an attempt was made to isolate, screen and identify potential probiotic bacteria from cattle farm soil in Dibrugarh district, Assam, India. At the level of screening, the result showed the isolates designated as DUA4, DUD3 and DUE2 showed a percent survival rate of 75.36, 69.14 and 52.36 respectively at a pH of 2.5. Similarly survival rate of the same isolates in 0.5% bile salt condition was found to be 117.17%, 144.59% and 118.10% for the isolates DUA4, DUD3 and DUE2 respectively. Antimicrobial activity of the isolates towards the indicator organisms tested showed that DUA4 inhibited gram positive organisms while DUD3 showed activity against both gram positive and gram negative bacteria. All the three isolates showed activity against L. monocytogenes. Autoaggregation ability of the isolates DUA4, DUD3 and DUE2 was found to be 44.15%, 54.11% and 9.42% respectively. The adhesion ability of the isolates DUD3, DUA4 and DUE2 to xylene was 61.78%, 45.37% and 14.83% respectively. Antimicrobial susceptibility test of the isolates showed that the isolates are in general sensitive to antibiotics tested. Phenotypic and genotypic analysis based on the 16S rRNA gene sequence of the isolates DUA4, DUD3 and DUE2 resulted in the identification and designation of the isolate DUA4 as Bacillus spp., DUD3 as Enterococcus faecium and DUE2 as Enterobacter sp. In conclusion, the study has indicated the possibility of isolating potential probiotic bacterial strains from cattle farm soil.

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“…The method described by Klingberg et al (2005) was used. The survival of the bacteria in acidic pH was examined in BHI broth adjusted with hydrochloric acid (HCl) 1 N to obtain a final pH of 2.5.…”

Section: Acid Resistancementioning

confidence: 99%

“…The bile tolerance was examined using the method described by Klingberg et al (2005). For each Bacillus isolate, 100 µl of inoculum were added into 10 ml of BHI broth, pH 7 containing 0.3% (w/v) oxgall bile (Sigma-Aldrich 30209037, Steinheim, Germany) and incubated at 37°C in a rotary shaker at 120 cycles per min.…”

Section: Tolerance To Bile Saltsmentioning

confidence: 99%