Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures

International Journal of Food Microbiology

Volumn 126, Issue 1-2, 2008, Pages 227-234

  Talon, Régine ^a   Leroy, Sabine ^a   Lebert, Isabelle ^a   Giammarinaro, Philippe ^a   Chacornac, Jean Paul ^a   Latorre Moratalla, Mariluz ^b   Vidal Carou, Carmen ^b   Zanardi, Emanuela ^c   Conter, Mauro ^c   Lebecque, Annick ^d  

^a CEMAGREF   (France)

^b UNIVERSITY OF BARCELONA   (Spain)

^c UNIVERSITY OF PARMA   (Italy)

^d ENITA de Clermont Ferrand   (France)

Author keywords

Autochthonous starter; Monitoring; PCR species specific; Safety; Sausages; Sensory quality

Indexed keywords

BIOGENIC AMINE; CHLORAMPHENICOL; CHOLESTEROL; CIPROFLOXACIN; ERYTHROMYCIN; FATTY ACID; KANAMYCIN; PENICILLIN G; TETRACYCLINE;

ANTIBIOTIC SENSITIVITY; ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM ISOLATE; CHEMICAL ANALYSIS; CONTROLLED STUDY; FERMENTATION; FOOD ANALYSIS; FOOD MICROBIOTECHNOLOGY; FOOD PRESERVATION; FOOD PROCESSING; FOOD SAFETY; INOCULATION; LACTOBACILLUS SAKEI; LISTERIA MONOCYTOGENES; MEAT; MEAT INDUSTRY; NONHUMAN; NUCLEOTIDE SEQUENCE; OXIDATION; POLYMERASE CHAIN REACTION; PULSED FIELD GEL ELECTROPHORESIS; STAPHYLOCOCCUS; STAPHYLOCOCCUS EQUORUM; STAPHYLOCOCCUS SUCCINUS; STARTER CULTURE;

ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FERMENTATION; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; HUMANS; LACTOBACILLUS; MEAT PRODUCTS; POLYMERASE CHAIN REACTION; SPECIES SPECIFICITY; STAPHYLOCOCCUS; SWINE; TASTE;

LACTOBACILLUS SAKEI; LISTERIA MONOCYTOGENES; STAPHYLOCOCCUS EQUORUM; STAPHYLOCOCCUS SUCCINUS;

EID: 48149096382     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.05.031     Document Type: Article

References (60)

1. Adams M.L., Sullivan D.M., Smith R.L., and Richter E.F. Evaluation of direct saponification method for determination of cholesterol in meats. Journal Association of Official Analytical Chemists 69 5 (1986) 844-846
2. AOAC. Meat and meat products. In: Helrich K. (Ed). Official Methods of Analysis vol. 2 (1990), Association of Official Analytical Chemists, Arlington, VA 931-948
3. 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 8 (2003) 4583-4594
4. Aymerich T., Martín B., Garriga M., Vidal-Carou M.C., Bover-Cid S., and Hugas M. Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages. Journal of Applied Microbiology 100 1 (2006) 40-49
5. Barrière C., Centeno D., Lebert A., Leroy-Sétrin S., Berdagué J.L., and Talon R. Roles of superoxide dismutase and catalase of Staphylococcus xylosus in the inhibition of linoleic acid oxidation. FEMS Microbiology Letters 201 2 (2001) 181-185
6. Barrière C., Leroy-Sétrin S., and Talon R. Characterization of catalase and superoxide dismutase in Staphylococcus carnosus 833 strain. Journal of Applied Microbiology 91 3 (2001) 514-519
7. Berthier F., and Ehrlich S.D. Rapid species identification within two groups of closely related lactobacilli using PCR primers that target the 16S/23S rRNA spacer region. FEMS Microbiology Letters 161 1 (1998) 97-106
8. Blaiotta G., Ercolini D., Mauriello G., Salzano G., and Villani F. Rapid and reliable identification of Staphylococcus equorum by a species-specific PCR assay targeting the sodA gene. Systematic and Applied Microbiology 27 6 (2004) 696-702
9. Blaiotta G., Casaburi A., and Villani F. Identification and differentiation of S Staphylococcus carnosus and Staphylococcus simulans by species-specific PCR assays of sodA genes. Systematic and Applied Microbiology 28 6 (2005) 519-526
10. Bover-Cid S., Hugas M., Izquierdo-Pulido M., and Vidal-Carou M.C. Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages. International Journal of Food Microbiology 66 3 (2001) 185-189
11. Bösinger S., Luf W., and Brandl E. Oxysterols: their occurrence and biological effects. International Dairy Journal 3 (1993) 1-33
12. Casaburi A., Blaiotta G., Mauriello G., Pepe O., and Villani F. Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages. Meat Science 71 (2005) 643-650
13. Chizzolini R., Novelli E., and Zanardi E. Oxidation in traditional Mediterranean meat products. Meat Science 49 supplement 1 (1998) S87-S99
14. Cocolin L., Manzano M., Aggio D., Cantoni C., and Comi G. A novel polymerase chain reaction (PCR) - denaturing gradient gel electrophoresis (DGGE) for the identification of Micrococcaceae strains involved in meat fermentations. Its application to naturally fermented Italian sausages. Meat Science 58 1 (2001) 59-64
15. Corbière Morot-Bizot S., Talon R., and Leroy S. Development of a multiplex PCR for the identification of Staphylococcus genus and four staphylococcal species isolated from food. Journal of Applied Microbiology 97 5 (2004) 1087-1094
16. Corbière Morot-Bizot S., Leroy S., and Talon R. Staphylococcal community of a small unit manufacturing traditional dry fermented sausages. International Journal of Food Microbiology 108 2 (2006) 210-217
17. Drosinos E.H., Paramithiotis S., Kolovos G., Tsikouras I., and Metaxopoulos I. Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in Southern Greece. Food Microbiology 24 3 (2007) 260-270
18. Durlu-Özkaya F., Ayhan K., and Vural N. Biogenic amines produced by Enterobacteriaceae isolated from meat products. Meat Science 58 2 (2001) 163-166
19. EC. Commission Regulation (EC) n° 1441/2007 of the 7 December 2007 which modifies (EC) n° 2073/2005 on microbiological criteria for foodstuffs. OJEU L322 (2007) 12-29
20. Folch J., Lees M., and Sloane-Stanley G.H. A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry 226 (1957) 496-500
21. Fontana C., Cocconcelli P.S., and Vignolo G. Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages. International Journal of Food Microbiology 103 2 (2005) 131-142
22. Ghiretti G., Zanardi E., Novelli E., Campanini G., Dazzi G., Madarena G., and Chizzolini R. Comparative evaluation of some antioxidants in salame milano and mortadella production. Meat Science 47 1/2 (1997) 167-176
23. Giammarinaro P., Leroy S., Chacornac J.-P., Delmas J., and Talon R. Development of a new oligonucleotide array to identify staphylococcal strains at species level. Journal of Clinical Microbiology 43 8 (2005) 3673-3680
24. Gonzalez-Fernandez C., Santos E.M., Jaime I., and Rovira J. Influence of starter cultures and sugar concentrations on biogenic amine contents in chorizo dry sausage. Food Microbiology 20 (2003) 275-284
25. Gounadaki A.S., Skandamis P.N., Drosinos E.H., and Nychas G.-J.E. Microbial ecology of food contact surfaces and products of small-scale facilities producing traditional sausages. Food Microbiology 25 2 (2008) 313-323
26. Hernandez-Jover T., Izquierdo-Pulido M., Veciana-Nogučs M.T., and Vidal-Carou M.C. Ion-pair high-performance liquid chromatographic determination of biogenic amines in meat and meat products. Journal of Agricultural and Food Chemistry 44 (1996) 2710-2715
27. Hugas M. Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products. Meat Science 49 1 (1998) S139-S150
28. ISO. Meat and meat products. Determination of Total Fat Content. Standard Method No. 1443 (1973), International Organisation for Standardization, Geneve, Switzerland
29. ISO Norm 11035. Analyse sensorielle-méthodologie-recherche de descripteurs pour l'élaboration d'un profil sensoriel (1995)
30. Jordana J. Traditional foods: challenges facing the European food industry. Food Research International 33 (2000) 147-152
31. Latorre-Moratalla M.L., Bover-Cid, Aymerich T., Marcos B., Vidal-Carou M.C., and Garriga M. Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture. Meat Science 75 3 (2007) 460-469
32. Latorre-Moratalla M.L., Veciana-Nogues T., Bover-Cid S., Garriga M., Aymerich T., Zanardi E., Ianieri A., Fraqueza M.J., Patarata L., Drosinos E.H., Laukova A., Talon R., and Vidal-Carou M.C. Biogenic amines in traditional fermented sausages produced in selected European countries. Food Chemistry 107 2 (2008) 912-921
33. Lebert I., Leroy S., Giammarinaro P., Lebert A., Chacornac J.P., Bover-Cid S., Vidal-Carou M.C., and Talon R. Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units. Meat Science 76 1 (2007) 112-122
34. Lebert I., Leroy S., and Talon R. Microorganisms in traditional fermented meats - chapter 11. In: Toldra F., Wai-Kit N., Sebranek J.G., Stahnke L.H., Expedito F.S., Tadeu, Talon R.t.A.E., and Hui Y.H.A.E. (Eds). Handbook of Fermented Meat and Poultry (2007) 113-124
35. Leroy F., Verluyten J., and De Vuyst L. Functional meat starter cultures for improved sausage fermentation. International Journal of Food Microbiology 106 3 (2006) 270-285
36. Leroy S., Chevallier I., Lebert I., Chacornac J.P., and Talon R. Saucissons secs fermiers du Massif central - Identification et caractérisation de la flore d'intérêt technologique: bactéries lactiques et staphylocoques à coagulase négative. Viandes et Produits Carnés 25 5 (2006) 171-175
37. Mauriello G., Casaburi A., Blaiotta G., and Villani F. Isolation and technological properties of coagulase negative Staphylococci from fermented sausages of southern Italy. Meat Science 67 1 (2004) 149-158
38. Miguélez-Arrizado M.J., Bover-Cid S., Latorre-Moratalla M.L., and Vidal-Carou M.C. Biogenic amines in Spanish fermented sausages as a function of diameter and artisanal or industrial origin. Journal of the Science of Food and Agriculture 86 (2006) 549-557
39. Montel M.C., Masson F., and Talon R. Bacterial role in flavour development. Meat Science vol. 49 (1998), Elsevier S111-S123
40. Montel M.C., Masson F., and Talon R. Comparison of biogenic amine content in traditional and industrial French dry sausages. Sciences des Aliments vol. 19 (1999), Lavoisier 247-254
41. Naes T., and Langsrud R. Fixed or random assessors in sensory profiling?. Food Quality and Preference 9 (1998) 145-152
42. Novelli E., Zanardi E., Ghiretti G.P., Campanini G., Dazzi G., Madarena G., and Chizzolini R. Lipid and cholesterol oxidation in frozen stored pork, salame Milano and mortadella. Meat Science 48 (1998) 29-40
43. Ogier, J.C., Serror, P., in press. The Enterococcus genus. International Journal of Food Microbiology. doi:10.1016/j.ijfoodmicro.2007.08.017.
44. Parente E., Martuscelli M., Gardini F., Grieco S., Crudele M.A., and Suzzi G. Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy. Journal of Applied Microbiology 90 6 (2001) 882-891
45. Poyart C., Quesne G., Boumaila C., and Trieu-Cuot P. Rapid and accurate species-level identification of coagulase-negative staphylococci by using the sodA gene as a target. Journal of Clinical Microbiology 39 12 (2001) 4296-4301
46. Rantsiou K., and Cocolin L. New developments in the study of the microbiota of naturally fermented sausages as determined by molecular methods: a review. International Journal of Food Microbiology 108 2 (2006) 255-267
47. Rason J., Martin J.F., Dufour E., and Lebecque A. Diversity of the sensory characteristics of traditional dry sausages from the centre of France: relation with regional know-how. Food Quality and Preference 18 3 (2007) 517-530
48. Roig Sagués A.-X., Hernandez-Herrero M., Lopez-Sabater E.I., Rodriguez-Jerez J.J., and Mora-Ventura M.T. Histidine decarboxylase activity of bacteria isolated from raw and ripened salchichon, a Spanish cured sausage. Journal of Food Protection 59 5 (1996) 516-520
49. Rousset-Akrim S., Martin J.F., Bayle M.-C., and Berdagué J.L. Comparison between an odour profile and a flavour profile of dry fermented sausages. International Journal of Food Science & Technology 32 (1997) 539-546
50. Samelis J., Metaxopoulos J., Vlassi M., and Pappa A. Stability and safety of traditional Greek salami - a microbiological ecology study. International Journal of Food Microbiology 44 1-2 (1998) 69-82
51. Stahnke L.H. Dried sausages fermented with Staphylococcus xylosus at different temperatures with different ingredients levels. Part III. Sensory evaluation. Meat Science 41 2 (1995) 211-223
52. Stone H., Sidel J., Oliver S., Woosley A., and Singleton R.C. Sensory evaluation by quantitative descriptive analysis. Food Technology 28 (1974) 24-34
53. Suzzi G., and Gardini F. Biogenic amines in dry fermented sausages: a review. International Journal of Food Microbiology 88 1 (2003) 41-54
54. Talon R., Walter D., and Montel M.C. Growth and effect of staphylococci and lactic acid bacteria on unsaturated free fatty acid. Meat Science 54 (2000) 41-47
55. Talon R., Leroy-Sétrin S., and Fadda S. Bacterial starters involved in the quality of fermented meat products. Research Advances in Quality of Meat and Meat Products, vol. Chapter 10. Research Signpost (2002) 175-191
56. Urso R., Comi G., and Cocolin L. Ecology of lactic acid bacteria in Italian fermented sausages: isolation, identification and molecular characterization. Systematic and Applied Microbiology 29 8 (2006) 671-680
57. Villani F., Casaburi A., Pennacchia C., Filosa L., Russo F., and Ercolini D. Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures. Applied and Environmental Microbiology 73 17 (2007) 5453-5463
58. Zanardi E., Novelli E., Nanni N., Ghiretti G., Delbono G., Campanini G., Dazzi G., Madarena G., and Chizzolini R. Oxidative stability and dietary treatment with vitamin E, oleic acid and copper of fresh and cooked pork chops. Meat Science 49 3 (1998) 309-320
59. Zanardi E., Jagersma C., Ghidini S., and Chizzolini R. Solid phase extraction and liquid chromatography tandem mass spectrometry for the evaluation of 4-hydroxy-2-nonenal in pork products. Journal of Agricultural and Food Chemistry 50 (2002) 5268-5272
60. Zanardi E., Ghidini S., Battaglia A., and Chizzolini R. Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants. Meat Science 66 (2004) 415-423