Use of starter cultures of dairy origin in the production of Salame nostrano, an Italian dry-cured sausage

Meat Science

Volumn 78, Issue 4, 2008, Pages 381-390

  Cenci Goga, B T ^a   Ranucci, D ^a   Miraglia, D ^a   Cioffi, A ^a  

^a Facolta di Medicina Veterinaria   (Italy)

Author keywords

Dry cured sausage; Lactobacillus casei ssp. casei; Lactococcus lactis ssp. lactis; Starter culture

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS CASEI; LACTOCOCCUS LACTIS;

EID: 38849191225     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.07.001     Document Type: Article

References (30)

1. Adams M.R., and Moss M.O. Food microbiology. (p. 479) (2000), Royal Society of Chemistry, Cambridge
2. Anon. Commission Decision of 8 June 2001 laying down rules for the regular checks on the general hygiene carried out by the operators in establishments according to Directive 64/433/EEC on health conditions for the production and marketing of fresh meat and Directive 71/118/EEC on health problems affecting the production and placing on the market of fresh poultry meat. Official Journal of the European Communities (2001) L165/148-L165/153
3. Anon. Commission Decision of 26 April 2004 amending Decision 2001/471/EC as regards bacteriological tests in certain meat establishments. Official Journal of the European Communities (2004) L144/141-L144/144
4. Anon. Corrigendum to Commission Decision 2004/379/EC of 26 April 2004 amending Decision 2001/471/EC as regards bacteriological tests in certain establishments. Official Journal of the European Communities (2004) L199/191-L199/192
5. Anon. Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Official Journal of the European Communities (2005) L338/331-L338/336
6. AOAC. (2000). Official Methods of Analysis of AOAC International (OMA) (17th ed.). Wasington, DC: Association of Official Analytical Chemists.
7. Asensio, M., & Uyttendaele, M. (1996). Further processing of meat. In: M. Hinton, G. C. Mead, & C. Rowlings. Microbial control in the meat industry (p. 2). The Senate House, Bristol, UK: University of Bristol Press, European Commission Concerted Action CT94-1456.
8. Aymerich T., Martin B., Garriga M., and Hugas M. Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages. Applied and Environmental Microbiology 69 (2003) 4583-4594
9. Aymerich T., Martin B., Garriga M., and Hugas M. Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages. Applied and Environmental Microbiology 71 (2005) 1674
10. Cenci-Goga B., Clementi F., and Di Antonio E. Behaviour of lactic and non lactic microflora during production and ripening of farm manufactured Pecorino cheese. Annals of Microbiology 45 (1995) 219-236
11. Cenci-Goga, B. T., Clementi, F., Latini, M., Rea, S. & Di Antonio, E. (1994). Behaviour of Staphylococcus spp. and Staphylococcus aureus during production and ripening of pecorino cheese manufactured in Umbria. In 48° Convegno SISVet, Giardini Naxos (pp. 833-837), Italy, 30 September-1 October, 1994.
12. Cenci-Goga, B.T. & Vizzani, A. (1998). Valutazione dell'attività antibatterica nei confronti di Staphylococcus aureus di stipiti di batteri lattici isolati da produzioni lattiero-casearie umbre. In VIII Convegno AIVI, Sorrento (pp. 285-288), Italy, 23-25 October, 1998.
13. Clementi F., Cenci-Goga B., Trabalza-Marinucci M., and Di Antonio E. Use of selected starter cultures in the production of farm manufactured goat cheese from thermized milk. Italian Journal of Food Science 10 (1998) 41-56
14. Corbiere Morot-Bizot S., Leroy S., and Talon R. Monitoring of staphylococcal starters in two French processing plants manufacturing dry fermented sausages. Journal of Applied Microbiology 102 (2007) 238-244
15. Corry J.E.L., Curtis G.D.W., and Baird R.M. Culture media for food microbiology Vol. 34 (1999), Elsevier Science B.V, Amsterdam, The Netherlands
16. Ganzle M.G., Hertel C., and Hammes W.P. Resistance of Escherichia coli and Salmonella against nisin and curvacin A. International Journal of Food Microbiology 48 (1999) 37-50
17. Garci{dotless}́a Fontán M.C., Lorenzo J.M., Parada A., Franco I., and Carballo J. Microbiological characteristics of "androlla", a Spanish traditional pork sausage. Food Microbiology 24 (2007) 52-58
18. González-Fernández C., Santos E.M., Rovira J., and Jaime I. The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry-cured sausage. Meat Science 74 (2006) 467-475
19. ISO (1996). Microbiology of food and animal feeding stuff. Horizontal method for detection and enumeration of Listeria monocytogenes. Detection Method. ISO 11290-1:1996. International Organization for Standardization, Geneva, Switzerland.
20. ISO (2002). Microbiology of food and animal feeding stuffs - Horizontal method for the detection of Salmonella spp. ISO 6579:2002. International Organization for Standardization, Geneva, Switzerland.
21. ISO (2003). Sensory analysis - Guidelines for the use of quantitative response scales, ISO 4121:2003. International Organization for Standardization, Geneva, Switzerland.
22. Leistner L. Food design by hurdle technology and HACCP (1994), Adalbert Raps Foundation, Kulmbach, Germany
23. Leistner, L. & Gorris, L. (1994). Food preservation by combined processes. European Commission - Directorate General XII, Science (100 p.), Research and Development, Final Report, FLAIR Concerted Action No. 7, Subgroup B.
24. Leroy F., Verluyten J., and De Vuyst L. Functional meat starter cultures for improved sausage fermentation. International Journal of Food Microbiology 106 (2006) 270-285
25. Leyer G.J., Wang L.L., and Johnson E.A. Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods. Applied and Environmental Microbiology 61 (1995) 3752-3755
26. Miraglia, D., Vizzani, A. & Cenci-Goga, B.T. (2002). Staphylococcal growth and enterotoxin production in the presence of lactic acid bacteria. In XII Convegno AIVI, Marsala (pp. 163-167), Italy, 13-14 September, 2002.
27. Moore J.E. Gastrointestinal outbreaks associated with fermented meats Vol. 67 (2004), Elsevier Science
28. Moschetti G., Blaiotta G., Villani F., and Coppola S. Nisin-producing organisms during traditional 'Fior di latte' cheese-making monitored by multiplex-PCR and PFGE analyses. International Journal of Food Microbiology 63 (2001) 109-116
29. Pidcock K., Heard G.M., and Henriksson A. Application of nontraditional meat starter cultures in production of Hungarian salami. International Journal of Food Microbiology 76 (2002) 75-81
30. Zambonelli C., Papa F., Romano P., Suzzi G., and Grazia L. Microbiologia dei salumi (1992), Edagricole, Bologna, Italia