Influence of autochthonous starter cultures on microbial dynamics and chemical-physical features of traditional fermented sausages of Basilicata region

World Journal of Microbiology and Biotechnology

Volumn 27, Issue 1, 2011, Pages 137-146

  Bonomo, M G ^a   Ricciardi, A ^a   Salzano, G ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

Author keywords

Autochthonous starter culture; Experimental processing; Traditional fermented sausages

Indexed keywords

AROMA COMPOUNDS; CHEMICAL-PHYSICAL PROPERTIES; ENTEROBACTERIACEAE; EXPERIMENTAL PROCESSING; FERMENTED SAUSAGES; GRAM-NEGATIVE BACTERIA; LACTOBACILLUS SAKEI; LIPOLYTIC ACTIVITY; MICROBIAL COUNT; MICROBIAL DYNAMICS; ORGANOLEPTIC CHARACTERISTICS; PHYSICAL FEATURES; POSITIVE EFFECTS; PRODUCTION PROCESS; QUALITY PARAMETERS; SAFETY INDICATOR; STARTER CULTURES;

CHEMICAL COMPOUNDS; FLAVOR COMPOUNDS; MEATS;

STARTERS;

ENTEROBACTERIACEAE; LACTOBACILLUS SAKEI; NEGIBACTERIA; STAPHYLOCOCCUS; STAPHYLOCOCCUS EQUORUM;

EID: 79953298394     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-010-0439-y     Document Type: Article

References (46)

1. Adams MR, Nicolaides L (1997) Review of the sensitivity of different foodborne pathogens to fermentation. Food Control 8: 227-239.
2. Amato D, Di Gennaro P, Lanorte MT, Caruso M, Suzzi G (1997) Caratteristiche technologiche e microbiologiche dei salumi tipici lucani. Ind Alim 36: 1344-1350.
3. Ammor S, Mayo B (2007) Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: an update. Meat Sci 76: 138-146.
4. Aymerich T, Martin B, Garriga M, Hugas M (2003) Microbial quality and direct PCR identification of lactic acid bacteria and non-pathogenic staphylococci from artisanal low-acid sausages. Appl Environ Microbiol 69(8): 4583-4594.
5. Baruzzi F, Matarante A, Caputo L, Morea M (2006) Molecular and physiological characterization of natural microbial communities isolated from a traditional Southern Italian processed sausage. Meat Sci 72: 261-269.
6. Beriain MJ, Lizaso G, Chasco J (2000) Free amino acids and proteolysis involved in "salchichon" processing. Food Control 11: 41-47.
7. Bonomo MG, Ricciardi A, Zotta T, Parente E, Salzano G (2008a) Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy). Meat Sci 80(4): 1238-1248.
8. Bonomo MG, Ricciardi A, Zotta T, Sico MA, Salzano G (2008b) Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages in Southern Italy. Meat Sci 83: 15-23.
9. Casaburi A, Aristoy MC, Cavella S, Di Monaco R, Ercolini D, Toldrà F, Villani F (2007) Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures. Meat Sci 76: 295-307.
10. Cenci-Goga BT, Ranucci D, Miraglia D, Cioffi A (2008) Use of starter cultures of dairy origin in the production of Salame nostrano, an Italian dry-cured sausage. Meat Sci 78: 381-390.
11. Comi G, Fiorasi S, Cantoni C, Conte L (1999) Evoluzione della frazione lipidica durante la maturazione del salame con e senza starter. Ing Alim XIV 4: 14-24.
12. Comi G, Urso R, Iacumin L, Rantsiou K, Cattaneo P, Cantoni C (2005) Characterisation of naturally fermented sausages produced in the North East of Italy. Meat Sci 69: 381-392.
13. Countron-Gambotti C, Gandemer G (1999) Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing. Food Chem 64: 95-101.
14. Dalmis U, Soyer A (2008) Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage. Meat Sci 80: 345-354.
15. Dominguez MC, Gutierrez LM, Lopez A, Seco F, Zumalacarregui JM (1989) Development of the principal group of microorganisms during ripening of chorizo from Leon. Alimentaria 199: 11-15.
16. Folkertsma B, Fox PF (1992) Use of Cd-ninhydrin reagent to assess proteolysis in cheese during ripening. J Dairy Res 59: 217-224.
17. Giraffa G (2002) Enterococci from foods. FEMS Microbiol Rev 744: 1-9.
18. Gonzalez B, Diez V (2002) The effect of nitrite and starter culture on microbiological quality of "chorizo"-a Spanish dry cured sausage. Meat Sci 60: 295-298.
19. Hammes W (1996) Qualitatsmerkmale von starterkulturen. In: Buckenhuskes H (ed) 2. Stuttgarter Rohwurstforum. Gewurzmuller, Stuttgort, pp 29-42.
20. Hernandez P, Navarro JL, Toldrà F (1999) Lipolytic and oxidative changes in two Spanish pork loin products: dry-cured loin and pickled-cured loin. Meat Sci 51: 123-128.
21. Hugas M, Monfort JM (1997) Bacterial starter cultures for meat fermentation. Food Chem 59(4): 547-554.
22. Johansson G, Berdaguè JL, Larsson M, Tran N, Borch E (1994) Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures. Meat Sci 38: 203-218.
23. Kozačinski L, Zdolec N, Hadžiosmanović M, Cvrtila Ž, Filipović I, Majić T (2006) Microbial flora of the Croatian traditionally fermented sausage. Archiv fur Lebensmittelhygiene 57: 141-147.
24. Lebert I, Leroy S, Giammarinaro P, Lebert A, Chacornac JP, Bover-Cid S, Vidal-Carou MC, Talon R (2007) Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units. Meat Sci 76: 112-122.
25. Leroy F, Verluyten J, De Vuyst L (2006) Functional meat starter cultures for improved sausage fermentation. Int J Food Microbiol 106: 270-285.
26. Lizaso G, Chasco J, Beriain J (1999) Microbiological and biochemical changes during ripening of salchichon, a Spanish dry cured sausage. Food Microbiol 16: 219-228.
27. Lowry RR, Tinsley IJ (1976) Rapid colorimetric determination of free fatty acids. J Am Oil Chem Soc 53: 470-472.
28. Lucke FK (1985) Fermented sausages. In: Wood BJB (ed) Microbiology of fermented foods. Elsevier Applied Science, New York.
29. Lucke FK (1986) Microbial processes in the manufacture of dry sausage and raw ham. Fleischwirtschaft 66: 1505-1509.
30. Lucke FK (2000) Utilization of microbes to process and preserve meat. Meat Sci 56: 105-115.
31. Martin A, Colin B, Aranda E, Benito MJ, Cordoba MG (2007) Characterization of Micrococcaceae isolated from Iberian dry-cured sausages. Meat Sci 75: 696-708.
32. Molly K, Demeyer D, Civera T, Verplaetse A (1996) Lipolysis in a Belgium sausages: relative importance of endogenous and bacterial enzymes. Meat Sci 43: 235-244.
33. Montel MC, Masson F, Talon R (1998) Bacterial role in flavour development. Meat Sci 49: 111-123.
34. Ordonez JA, Hierro EM, Bruna JM, de la Hoz L (1999) Changes in the components of dry fermented sausages during ripening. Crit Rev Food Sci Nutr 39: 329-367.
35. Papadima SN, Bloukas JG (1999) Effect of fat level and storage conditions on quality characteristics of traditional Greek sausages. Meat Sci 51: 103-113.
36. Pidcock K, Heard GM, Henriksson A (2002) Application of non-traditional meat starter cultures in production of Hungarian salami. Int J Food Microbiol 76: 75-81.
37. Rebecchi A, Crivori S, Sarra PG, Cocconcelli PS (1998) Physiological and molecular techniques for the study of bacterial community development in sausage fermentation. J Appl Microbiol 84: 1043-1049.
38. Samelis J, Aggelis G, Metaxopoulos J (1993) Lipolytic and microbial changes during the natural fermentation and ripening of Greek dry sausages. Meat Sci 35: 371-385.
39. Samelis J, Metaxopoulos J, Vlassi M, Pappa A (1998) Stability and safety of traditional Greek salami-a microbiological ecology study. Int J Food Microbiol 44: 69-82.
40. Sanz Y, Flores J, Vignolo G, Toldrà F, Feria A (1997) Effect of preripening on microbial and chemical changes in dry fermented sausages. Food Microbiol 14: 574-582.
41. Stanhke LH (1995) Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredients levels. Meat Sci 41: 179-223.
42. Tyopponen S, Petaja E, Mattila-Sandholm T (2003) Bioprotectives and probiotics for dry sausages. Int J Food Microbiol 83: 233-244.
43. Urso R, Rantsiou K, Cantoni C, Comi G, Cocolin L (2006) Technological characterization of a bacteriocin-producing Lactobacillus sakei and its use in fermented sausages production. Int J Food Microbiol 110: 232-239.
44. Zambonelli C, Papa F, Romano P, Suzzi G, Grazia L (1992) Microbiologia dei salumi. Ed. agricole, Bologna.
45. Zdolec N, Kozačinski L, Hadžiosmanović M, Cvrtila Ž, Filipović I (2007) Inhibition of Listeria monocytogenes growth in dry fermented sausages. Veterinarski Arhiv 77: 507-514.
46. Zdolec N, Hadžiosmanović M, Kozačinski L, Cvrtila Ž, Filipović I, Škrivanko M, Leskovar K (2008) Microbial and physicochemical succession in fermented sausages produced with bacteriocinogenic culture of Lactobacillus sakei and semi-purified bacteriocin mesenterocin Y. Meat Sci 80: 480-487.