Improvement of raw sausage fermentation by stress-conditioning of the starter organism Lactobacillus sakei

Current Microbiology

Volumn 57, Issue 5, 2008, Pages 490-496

  Hüfner, Eric ^a   Hertel, Christian ^b  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b German Institute of Food Technologies   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDIFICATION; ARTICLE; BACTERIAL CELL; BACTERIAL GROWTH; BACTERIUM MUTANT; COLD STRESS; CULTURE MEDIUM; FERMENTATION; FOOD PROCESSING; HEAT STRESS; INOCULATION; LACTOBACILLUS SAKEI; MEAT; PH; PRIORITY JOURNAL; SALT STRESS;

ANIMALS; CATTLE; CHLORIDES; COLD TEMPERATURE; FERMENTATION; FOOD MICROBIOLOGY; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; MEAT PRODUCTS; SWINE;

LACTOBACILLUS SAKEI;

EID: 53849104720     PISSN: 03438651     EISSN: 14320991     Source Type: Journal    
DOI: 10.1007/s00284-008-9274-x     Document Type: Article

References (47)

1. L Axelsson A Holck 1995 The genes involved in production of and immunity to sakacin A, a bacteriocin from Lactobacillus sake Lb706 J Bacteriol 177 2125 2137
2. H Buckenhüskes 1993 Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities FEMS Microbiol Rev 12 253 272
3. AS Carvalho J Silva P Ho P Teixeira FX Malcata P Gibbs 2004 Relevant factors for the preparation of freeze-dried lactic acid bacteria Int Dairy J 14 835 847
4. S Chaillou MC Champomier-Verges M Cornet AM Crutz-Le Coq AM Dudez V Martin 2005 The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23 K Nat Biotechnol 23 1527 1533
5. M De Angelis L Bini V Pallini PS Cocconcelli M Gobbetti 2001 The acid-stress response in Lactobacillus sanfranciscensis CB1 Microbiology 147 1863 1873
6. I Derre G Rapoport T Msadek 1999 CtsR, a novel regulator of stress and heat shock response, controls clp and molecular chaperone gene expression in gram-positive bacteria Mol Microbiol 31 117 131
7. R Di Cagno M De Angelis A Corsetti P Lavermicocca P Arnault P Tossut 2003 Interactions between sourdough lactic acid bacteria and exogenous enzymes: Effects on the microbial kinetics of acidification and dough textural properties Food Microbiology 20 67 75
8. R Di Cagno M De Angelis A Limitone PF Fox M Gobbetti 2006 Response of Lactobacillus helveticus PR4 to heat stress during propagation in cheese whey with a gradient of decreasing temperatures Appl Environ Microbiol 72 4503 4514
9. EH Drosinos M Mataragas P Nasis M Galiotou J Metaxopoulos 2005 Growth and bacteriocin production kinetics of Leuconostoc mesenteroides E131 J Appl Microbiol 99 1314 1323
10. VG Eijsink L Axelsson 2005 Bacterial lessons in sausage making Nat Biotechnol 23 1494 1495
11. F Fonseca C Beal G Corrieu 2000 Method of quantifying the loss of acidification activity of lactic acid starters during freezing and frozen storage J Dairy Res 67 83 90
12. D Frees A Chastanet S Qazi K Sorensen P Hill T Msadek 2004 Clp ATPases are required for stress tolerance, intracellular replication and biofilm formation in Staphylococcus aureus Mol Microbiol 54 1445 1462
13. M Gobbetti P Lavermicocca F Minervini M de Angelis A Corsetti 2000 Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and alpha-L-arabinofuranosidase: A tool to increase the production of acetic acid J Appl Microbiol 88 317 324
14. S Gottesman E Roche Y Zhou RT Sauer 1998 The ClpXP and ClpAP proteases degrade proteins with carboxy-terminal peptide tails added by the SsrA-tagging system Genes Dev 12 1338 1347
15. C Grandvalet F Coucheney C Beltramo J Guzzo 2005 CtsR is the master regulator of stress response gene expression in Oenococcus oeni J Bacteriol 187 5614 5623
16. ME Guerzoni R Lanciotti PS Cocconcelli 2001 Alteration in cellular fatty acid composition as a response to salt, acid, oxidative and thermal stresses in Lactobacillus helveticus Microbiology 147 2255 2264
17. J Guzzo MP Jobin C Divies 1998 Increase of sulfite tolerance in Oenococcus oeni by means of acidic adaptation FEMS Microbiol Lett 160 43 47
18. WP Hammes A Bantleon S Min 1990 Lactic acid bacteria in meat fermentation FEMS Microbiol Rev 87 165 174
19. WP Hammes C Hertel 1998 New developments in meat starter cultures Meat Science 49 125 138
20. E Hüfner T Markieton S Chaillou AM Crutz-Le Coq M Zagorec C Hertel 2007 Identification of Lactobacillus sakei genes induced during meat fermentation and their role in survival and growth Appl Environ Microbiol 73 2522 2531
21. G Jan A Rouault J-L Maubois 2000 Acid stress susceptibility and acid adaptation of Propionibacterium freudenreichii subsp shermanii. Lait 80 325 336
22. D-H Kang DYC Fung 2000 Stimulation of starter culture for further reduction of foodborne pathogens during salami fermentation J Food Prot 63 1492 1495
23. KA Karatzas JA Wouters CG Gahan C Hill T Abee MH Bennik 2003 The CtsR regulator of Listeria monocytogenes contains a variant glycine repeat region that affects piezotolerance, stress resistance, motility and virulence Mol Microbiol 49 1227 1238
24. E Kruger D Zuhlke E Witt H Ludwig M Hecker 2001 Clp-mediated proteolysis in Gram-positive bacteria is autoregulated by the stability of a repressor EMBO J 20 852 863
25. L Leistner 2000 Basic aspects of food preservation by hurdle technology Int J Food Microbiol 55 181 186
26. Leistner L (1995) Stable and safe fermented sausages world-wide. In: Campbell-Platt G, Cook PE (eds) Fermented meats. Blackie Academic and Professional, London, UK, pp 160-175
27. F Leroy L De Vuyst 2005 Simulation of the effect of sausage ingredients and technology on the functionality of the bacteriocin-producing Lactobacillus sakei CTC 494 strain Int J Food Microbiol 100 141 152
28. F Leroy J Verluyten L De Vuyst 2006 Functional meat starter cultures for improved sausage fermentation Int J Food Microbiol 106 270 285
29. SE Lindgren WJ Dobrogosz 1990 Antagonistic activities of lactic acid bacteria in food and feed fermentations FEMS Microbiol Rev 7 149 163
30. Lücke F-K (1998) Fermented sausages. In: Wood BJB (ed) Microbiology of fermented foods. Blackie Academic and Professional, London, UK, pp 441-483
31. A Marceau M Zagorec S Chaillou T Mera MC Champomier-Verges 2004 Evidence for involvement of at least six proteins in adaptation of Lactobacillus sakei to cold temperatures and addition of NaCl Appl Environ Microbiol 70 7260 7268
32. Martin SE, Myers ER (1994) Staphylococcus aureus. In: Hui YH, Gorham JR, Murrell KD, Cliver DO (eds) Foodborne disease handbook. New York, NY: Marcel Dekker, pp 345-394
33. S Nair C Poyart JL Beretti H Veiga-Fernandes P Berche P Trieu-Cuot 2003 Role of the Streptococcus agalactiae ClpP serine protease in heat-induced stress defence and growth arrest Microbiology 149 407 417
34. P Noel E Briand JP Dumont 1990 Role of nitrite in flavour development in uncooked cured meat products: Sensory assessment Meat Science 28 1 8
35. M Papagianni EM Papamichael 2007 Modeling growth, substrate consumption and product formation of Penicillium nalgiovense grown on meat simulation medium in submerged batch culture J Ind Microbiol Biotechnol 34 225 231
36. M Piuri C Sanchez-Rivas SM Ruzal 2005 Cell wall modifications during osmotic stress in Lactobacillus casei J Appl Microbiol 98 84 95
37. F Remize Y Augagneur G Guilloux-Benatier J Guzzo 2005 Effect of nitrogen limitation and nature of the feed upon Oenococcus oeni metabolism and extracellular protein production J Appl Microbiol 98 652 661
38. C Santivarangkna U Kulozik P Foerst 2007 Alternative drying processes for the industrial preservation of lactic acid starter cultures Biotechnol Prog 23 302 315
39. AG Scannell G Schwarz C Hill RP Ross EK Arendt 2001 Pre-inoculation enrichment procedure enhances the performance of bacteriocinogenic Lactococcus lactis meat starter culture Int J Food Microbiol 64 151159
40. G Schmidt C Hertel WP Hammes 1999 Molecular characterisation of the dnaK operon of Lactobacillus sakei LTH681 Syst Appl Microbiol 22 321328
41. G Spano S Massa 2006 Environmental stress response in wine lactic acid bacteria: Beyond Bacillus subtilis Crit Rev Microbiol 32 77 86
42. BS Torrestiana E Brito de la Fuente C Lacroix L Choplin 1994 Modelling the acidifying activity profile of Lactobacillus bulgaricus cultures Appl Microbiol Biotechnol 41 192196
43. M van de Guchte P Serror C Chervaux T Smokvina SD Ehrlich E Maguin 2002 Stress responses in lactic acid bacteria Antonie Van Leeuwenhoek 82 187 216
44. M Varcamonti S Arsenijevic L Martirani D Fusco G Naclerio M De Felice 2006 Expression of the heat shock gene clpL of Streptococcus thermophilus is induced by both heat and cold shock Microb Cell Fact 5 1 6
45. JA Wouters HH Kamphuis J Hugenholtz OP Kuipers WM de Vos T Abee 2000 Changes in glycolytic activity of Lactococcus lactis induced by low temperature Appl Environ Microbiol 66 3686 3691
46. G Zapparoli 2004 Colony dimorphism associated with stress resistance in Oenococcus oeni VP01 cells during stationary growth phase FEMS Microbiol Lett 239 261 265
47. MH Zwietering I Jongenburger FM Rombouts K van't Riet 1990 Modeling of the bacterial growth curve Appl Environ Microbiol 56 1875 1881