Technological traits and mitigation activity of autochthonous lactic acid bacteria from mediterranean fermented meat-products

Milani, Giovanni; Tabanelli, Giulia; Barbieri, Federica; Montanari, Chiara; Gardini, Fausto; Belloso Daza, Mireya Viviana; Castellone, Vincenzo; Bozzetti, Marianna; Cocconcelli, Pier Sandro; Bassi, Daniela

doi:10.1016/j.lwt.2024.115861

LWT

2024

DOI: 10.1016/j.lwt.2024.115861

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Technological traits and mitigation activity of autochthonous lactic acid bacteria from mediterranean fermented meat-products

Giovanni Milani,

Giulia Tabanelli,

Federica Barbieri

et al.

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Cited by 3 publications

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Improvement of the safety of artisanal Spanish fermented sausages: Spotlight on the role of bacteriocinogenic Lactiplantibacillus paraplantarum against a Companilactobacillus alimentarius histaminogenic strain

Barbieri,

Tabanelli,

Comas-Basté

et al. 2025

Food Control

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Improvement of the safety of artisanal Spanish fermented sausages: Spotlight on the role of bacteriocinogenic Lactiplantibacillus paraplantarum against a Companilactobacillus alimentarius histaminogenic strain

Barbieri,

Tabanelli,

Comas-Basté

et al. 2025

Food Control

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Utilizing lactic acid bacteria and their metabolites for controlling Listeria monocytogenes in meat products: Applications, limitations, and future perspectives

Yang,

Liu,

Nychas

et al. 2024

Trends in Food Science & Technology

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Use of Indigenous Lactic Acid Bacteria for Industrial Fermented Sausage Production: Microbiological, Chemico-Physical and Sensory Features and Biogenic Amine Content

Barbieri,

Montanari,

Angelucci

et al. 2024

Fermentation

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The use of starter cultures in the meat industry is common, even if the number of available commercial cultures is limited, inducing product standardisation and microbial diversity reduction. On the other hand, some artisanal products relying on spontaneous fermentation can represent a source of isolation of new interesting strains. In this work, four LAB strains derived from Mediterranean spontaneously fermented sausages were tested as new starter cultures for the industrial production of fermented sausages, in comparison to a commercial starter culture. The products obtained were analysed for physico-chemical parameters, microbiota, biogenic amines and aroma profile. A consumer test was also performed to evaluate product acceptability. The strains induced different acidification kinetics. LAB counts showed high persistence when Latilactobacillus curvatus HNS55 was used as the starter culture, while the addition of Companilactobacillus alimentarius CB22 resulted in a high concentration of enterococci (6 log CFU/g), 2 log higher than in other samples. Tyramine was detected at concentrations of 150–200 mg/kg, except for in the sample produced with Lactiplantibacillus plantarum BPF2 (60 mg/kg). Differences were observed in the aroma profile, with a high amount of 2-butanone found in the samples obtained with Comp. alimentarius CB22. These latter sausages also showed the lowest score in terms of acceptability. This study allowed us to select new LAB strains for fermented sausage starter cultures, increasing the product diversification.

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Technological traits and mitigation activity of autochthonous lactic acid bacteria from mediterranean fermented meat-products

Cited by 3 publications

References 65 publications

Improvement of the safety of artisanal Spanish fermented sausages: Spotlight on the role of bacteriocinogenic Lactiplantibacillus paraplantarum against a Companilactobacillus alimentarius histaminogenic strain

Improvement of the safety of artisanal Spanish fermented sausages: Spotlight on the role of bacteriocinogenic Lactiplantibacillus paraplantarum against a Companilactobacillus alimentarius histaminogenic strain

Utilizing lactic acid bacteria and their metabolites for controlling Listeria monocytogenes in meat products: Applications, limitations, and future perspectives

Use of Indigenous Lactic Acid Bacteria for Industrial Fermented Sausage Production: Microbiological, Chemico-Physical and Sensory Features and Biogenic Amine Content

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