The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages

Ravyts, Frédéric; Steen, Liselot; Goemaere, Olivier; Paelinck, Hubert; Vuyst, Luc De; Leroy, Frédéric

doi:10.1016/j.fm.2010.05.030

Cited by 100 publications

(67 citation statements)

References 62 publications

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“…On the other hand, their catalase activity reduces oxidative damage and their metabolism contributes to flavour. The flavourgenerating potential of CNS is even more important when producing low-salt [47,48] or low-fat [49,50] sausages [51]. However, the full metabolic potential of CNS should be further explored, so that we may take advantage of more technological features of CNS [52].…”

Section: Bacteria: Lab and Gcc+mentioning

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: Bacteria: Lab and Gcc+mentioning

confidence: 99%

“…According to Ravyts et al [51], the success of CNS in flavour development seems to be determined by acidification.…”

Section: Bacteria: Lab and Gcc+mentioning

confidence: 99%

The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

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“…CNC cultures should normally exceed counts of 5-6 log CFU g -1 at the beginning of the ripening stage for the efficient fermentation of a salami (Aro et al, 2010;Casaburi et al, 2008;Casquete et al, 2011;Cenci-Goga et al, 2008;Lizaso et al, 1999;Tabanelli et al, 2012). The development of CNC bacteria in a salami is mainly modulated by LAB, which compete for the existing nutrients and are capable of growing at lower pH and water activity values, especially at the beginning of the ripening stage, where an excessive acidification may alter the aroma and flavour of the final product, and even lead to colour defects due to inhibition of the CNC (Leroy et al, 2006;Ravyts et al, 2010). For this reason, the use of red colouring is a common industrial practice to enhance the colour of a semi-ripened salami.…”

Section: Introductionmentioning

confidence: 99%

Use ofMicrococcaceaecombined with a low proportion ofLactic Acid Bacteriaas a starter culture for salami stuffed in natural casing

Bañón

Serrano

Bedia

2013

CyTA - Journal of Food

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“…In addition, S. carnosus 100M-5 (BioAgro, Chr. Hansen, Hør-sholm, Denmark) and S. carnosus 10P1-3 and S. xylosus 10P1-1 (Danisco, Copenhagen, Denmark) were isolated from commercial meat starter cultures (35). The authenticity of all strains was confirmed at the species level through rpoB gene sequencing (36).…”

Section: Methodsmentioning

confidence: 99%

Coagulase-Negative Staphylococci Favor Conversion of Arginine into Ornithine despite a Widespread Genetic Potential for Nitric Oxide Synthase Activity

Mainar

Weckx

Leroy

2014

Appl Environ Microbiol

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Within ecosystems that are poor in carbohydrates, alternative substrates such as arginine may be of importance to coagulasenegative staphylococci (CNS). However, the versatility of arginine conversion in CNS remains largely uncharted. Therefore, a set of 86 strains belonging to 17 CNS species was screened for arginine deiminase (ADI), arginase, and nitric oxide synthase (NOS) activities, in view of their ecological relevance. In fermented meats, for instance, ADI could improve bacterial competitiveness, whereas NOS may serve as an alternative nitrosomyoglobin generator to nitrate and nitrite curing. About 80% of the strains were able to convert arginine, but considerable inter-and intraspecies heterogeneity regarding the extent and mechanism of conversion was found. Overall, ADI was the most commonly employed pathway, resulting in mixtures of ornithine and small amounts of citrulline. Under aerobic conditions, which are more relevant for skin-associated CNS communities, several strains shifted toward arginase activity, leading to the production of ornithine and urea. The obtained data indeed suggest that arginase occurs relatively more in CNS isolates from a dairy environment, whereas ADI seems to be more abundant in strains from a fermented meat background. With some exceptions, a reasonable match between phenotypic ADI and arginase activity and the presence of the encoding genes (arcA and arg) was found. With respect to the NOS pathway, however, only one strain (Staphylococcus haemolyticus G110) displayed phenotypic NOS-like activity under aerobic conditions, despite a wide prevalence of the NOS-encoding gene (nos) among CNS. Hence, the group of CNS displays a strain-and condition-dependent toolbox of arginineconverting mechanisms with potential implications for competitiveness and functionality.

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The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages

Cited by 100 publications

References 62 publications

The Use of Starter Cultures in Traditional Meat Products

The Use of Starter Cultures in Traditional Meat Products

Use ofMicrococcaceaecombined with a low proportion ofLactic Acid Bacteriaas a starter culture for salami stuffed in natural casing

Coagulase-Negative Staphylococci Favor Conversion of Arginine into Ornithine despite a Widespread Genetic Potential for Nitric Oxide Synthase Activity

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