Lactic acid bacterial population dynamics during fermentation and storage of Thai fermented sausage according to restriction fragment length polymorphism analysis

Wanangkarn, Amornrat; Liu, Deng-Cheng; Swetwiwathana, Adisorn; Jindaprasert, Aphacha; Phraephaisarn, Chirapiphat; Chumnqoen, Wanwisa; Tan, Fa‐Jui

doi:10.1016/j.ijfoodmicro.2014.06.015

Cited by 14 publications

(7 citation statements)

References 38 publications

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“…; Wanangkarn et al . ). Regarding the main bacterial groups involved in fermentation, such as LAB and staphylococci, they have higher counts (7–8 log cfu/g LAB; 5–6 log cfu/g Staphylococcus G+C+) in these final products while enterococci were with lower counts (0.88–4 log cfu/g).…”

Section: Discussionmentioning

confidence: 97%

“…Many factors influence the final microbiota of DFS, particularly the selective influence of intrinsic and extrinsic factors. The initial bacterial colonization of raw material is modulated by the technological particularities used in DFS processing (Marty et al 2012;Wanangkarn et al 2014). Regarding the main bacterial groups involved in fermentation, such as LAB and staphylococci, they have higher counts (7-8 log cfu/g LAB; 5-6 log cfu/g Staphylococcus G1C1) in these final products while enterococci were with lower counts (0.88-4 log cfu/g).…”

Section: Discussionmentioning

confidence: 99%

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Quality and Acceptability of Dry Fermented Sausages Prepared with Low Value Pork Raw Material

Alves

Fernandes

Bessa

et al. 2016

Journal of Food Processing and Preservation

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The food industry aims to produce dry fermented sausages (DFS) with high quality, but Alentejano or Iberian pork has a high price, which might jeopardize the sustainability of traditional producers. Considering this fact, the objective of this work was to evaluate the quality and acceptability of DFS made with low value pork raw material from Alentejano purebred sows and a crossbred Iberian × Duroc pigs. The nutritional fat values, microbial and sensorial quality of DFS with different diameters were assessed and the texture and fatty acids (FA) profiles were correlated with sensory attributes. Pork raw material did not influence pH, aw and microbial characteristics of both DFS, but those produced with Alentejano sows presented the highest content of polyunsaturated FA and less saturated FA. Both DFS presented satisfactory appreciations regarding sensorial quality. Practical Applications This work aims to increase knowledge about dry fermented sausage processed with an alternative crossbreed Iberian × Duroc pigs less expensive than the Iberian pigs. This alternative in traditional processing of dry fermented sausages with the maintenance of their quality and consumer acceptability will contribute to the sustainability of all traditional small meat industries and of an economic sector with great importance on the Mediterranean region.

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Section: Discussionmentioning

confidence: 97%

Section: Discussionmentioning

confidence: 99%

Quality and Acceptability of Dry Fermented Sausages Prepared with Low Value Pork Raw Material

Alves

Fernandes

Bessa

et al. 2016

Journal of Food Processing and Preservation

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“…L. plantarum is regarded as one of the most versatile and industrially important LAB due to its useful properties, a high survivability and being functional in a range of fermented food niches [ 43 ]. L. plantarum was also observed to be among the dominant LAB species found in fermented meat products of different geographical regions, including Asia [ 44 , 45 ], South America [ 46 ] and Africa [ 47 ]. It is generally accepted that L. plantarum is highly tolerant against acid and alkali stress and some strains of L. plantarum were reported to be able to withstand heat, oxidative strees and starvation stress [ 48 , 49 , 50 ].…”

Section: Resultsmentioning

confidence: 99%

Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats

Parlindungan

Lugli

Ventura

et al. 2021

Foods

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Probiotics are defined as live microorganisms which confer health benefits to the host when administered in adequate amounts. Many lactic acid bacteria (LAB) strains have been classified as probiotics and fermented foods are an excellent source of such LAB. In this study, novel probiotic candidates from two fermented meats (pancetta and prosciutto) were isolated and characterized. LAB populations present in pancetta and prosciutto were evaluated and Lactiplantibacillus plantarum was found to be the dominant species. The antagonistic ability of selected isolates against LAB and non-LAB strains was investigated, in particular, the ability to produce anti-microbial compounds including organic acids and bacteriocins. Probiotic characteristics including antibiotic susceptibility, hydrophobicity and autoaggregation capacity; and ability to withstand simulated gastric juice, bile salt, phenol and NaCl were assessed. Among the characterized strains, L. plantarum 41G isolated from prosciutto was identified as the most robust probiotic candidate compared. Results from this study demonstrate that artisanal fermented meat is a rich source of novel strains with probiotic potential.

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“…Similarly, restriction fragment length polymorphism (RFLP) analysis of 16S ribosomal DNA (rDNA) is a potential tool for the overall screening of the LAB-fermented cereals and vegetables in Euro-Asia and globally, as it was successfully employed in the identification of LAB used as starter cultures for sensorial, aroma and product quality studies involving Thai fish sausage [140].…”

Section: Prospective Studies and Considerationsmentioning

confidence: 99%

A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

2020

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Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals and vegetables. Europe and Asia have long and huge traditions in the manufacturing of lactic acid bacteria (LAB)-fermented foods. They have different cultures, religions and ethnicities with the available resources that strongly influence their food habits. Many differences and similarities exist with respect to raw substrates, products and microbes involved in the manufacture of fermented products. Many of them are produced on industrial scale with starter cultures, while others rely on spontaneous fermentation, produced homemade or in traditional events. In Europe, common LAB-fermented products made from cereals include traditional breads, leavened sweet doughs, and low and non-alcoholic cereal-based beverages, whereas among vegetable ones prevail sauerkraut, cucumber pickles and olives. In Asia, the prevailing LAB-fermented cereals include acid-leavened steamed breads or pancakes from rice and wheat, whereas LAB-fermented vegetables are more multifarious, such as kimchi, sinki, khalpi, dakguadong, jiang-gua, soidon and sauerkraut. Here, an overview of the main Euro-Asiatic LAB-fermented cereals and vegetables was proposed, underlining the relevance of fermentation as a tool for improving cereals and vegetables, and highlighting some differences and similarities among the Euro-Asiatic products. The study culminated in “omics”-based and future-oriented studies of the fermented products.

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Lactic acid bacterial population dynamics during fermentation and storage of Thai fermented sausage according to restriction fragment length polymorphism analysis

Cited by 14 publications

References 38 publications

Quality and Acceptability of Dry Fermented Sausages Prepared with Low Value Pork Raw Material

Quality and Acceptability of Dry Fermented Sausages Prepared with Low Value Pork Raw Material

Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats

A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

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