Effects of inoculating Lactobacillus sakei starter cultures on the microbiological quality and nitrite depletion of Chinese fermented sausages

Food Control

Volumn 32, Issue 2, 2013, Pages 591-596

  Wang, X H ^a   Ren, H Y ^b   Liu, D Y ^a   Zhu, W Y ^c   Wang, W ^a  

^a CHENGDU UNIVERSITY   (China)

^b SOUTHWEST PETROLEUM UNIVERSITY   (China)

^c Yibin College   (China)

Author keywords

Chinese sausages; Lactobacillus sakei; Microbiological quality; Nitrite depletion

Indexed keywords

EID: 84874445213     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.01.050     Document Type: Article

References (39)

1. Alter T., Bori A., Hamedi A., Ellerbroek L., Fehlhaber K. Influence of inoculation levels and processing parameters on the survival of Campylobacter jejuni in German style fermented turkey sausages. Food Microbiology 2006, 23(7):701-707.
2. Ammor S., Dufour E., Zagorec M., Chaillou S., Chevallier I. Characterization and selection of Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures. Food Microbiology 2005, 22:529-538.
3. Ammor M.S., Mayo B. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: an update. Meat Science 2006, 3:11-19.
4. Collins-Thomposon D.L., Lopez G.R. Depletion of sodium nitrite by lactic acid bacteria isolated from vacuum-packed bologna. Journal of Food Science 1981, 44:593-595.
5. De V.D., Gismond M.R. Nature and mode of action of probiotics in interatinal infections. Antibiotiques 2003, 5:107-113.
6. Dossmann M.U., Vogel R.F., Hammes W.P. Mathematical description of the growth of Lactobacillus sakei and Lactobacillus pentosus under conditions prevailing in fermented sausages. Applied Microbiology and Biotechnology 1996, 46:334-339.
7. El-Ziney M.G., Debevere J.M. The effect of reuterin on Listeria monocytogenes and Escherichia coli O157:H7 in milk and cottagecheese. Journal of Food Protection 1998, 61:1275-1280.
8. Fadda S., Vignolo G., Oliver G. Tyramine degradation and tyramine/histamine production by lactic acid bacteria and Kocuria strains. Biotechnology Letters 2001, 23:2015-2019.
9. Friend B.A., Shahani M. Antitumor properties of lactobacilli and dairy products fermented by lactobacilli. Journal of Food Protection 1984, 47:717-723.
10. Gill A.O., Holley R.A. Interactive inhibition of meat spoilage and pathogenic bacteria by lysozyme, nisin and EDTA in the presence of nitrite and sodium chloride at 24°C. International Journal of Food Microbiology 2003, 80(3):251-259.
11. Hammes W.P., Bantleon A., Min S. Lactic acid bacteria in meat fermentation. FEMS Microbiology Letters 1990, 87:165-173.
12. Hammes W.P., Hertel C. New developments in meat starter cultures. Meat Science 1998, 49:S125-S138.
13. Hedrick H.B., Aberle E.D., Forrest J.C., Judge M.D., Merkel R.A. Principles of meat science 1994, Kendall/Hunt Publishing Company, Dubuque, Iowa, USA.
14. Holley R.A., Lammerding A.M., Tittiger F. Microbiological safety of traditional and starter-mediated processes for the manufacture of Italian dry sausage. International Journal of Food Microbiology 1988, 7:49-62.
15. Honikel K.O. The use and control of nitrate and nitrite for the processing of meat products. Meat Science 2008, 78(2):68-76.
16. Hugas M., Monfort J.M. Bacterial starter cultures for meat fermentation. Food Chemistry 1997, 59:547-554.
17. Ito Y., Yodoshi M., Tanaka J.T., Iwaida M. Comparison of two methods and improvements for colorimetric determination of nitrite in cod roe. Journal of Food Protection 1979, 42(9):715-718.
18. Jiménez-Colmenero F., Carballo J., Cofrades S. Healthier meat and meat products: their role as functional foods. Meat Science 2001, 59:5-13.
19. Junker M., Porobic R., Sieber W., Linhard O., Knauf H.J. Rohwurstherstellung:schreibung einer neuen starterkultur mit pediococcus pentosaceus. Fleischwirtschaft 1993, 73(3):325-326.
20. Kuo C.C., Chu C.Y. Quality characteristics of Chinese sausages made from PSE pork. Meat Science 2003, 64:441-449.
21. Leistner L. Stable and safe fermented sausages world-wide. Fermented meats 1995, 160-175. Blackie Academie & Professional, London. G. Campbell-Platt, P.E. Cook (Eds.).
22. Lerche M. Grunderfordernisse fuer die Herstellung guter und haltbarer Rohwurst. Fleischwirtschaft 1951, 3:130.
23. Liu D.C., Wu S.W., Tan F.J. Effects of addition of anka rice on the qualities of low-nitrite Chinese sausages. Food Chemistry 2010, 118:245-250.
24. Luecke F.K. Fermented sausages. Microbiology of fermented foods 1997, 441-483. Blackie Academic & Professional, London. B.J.B. Wood (Ed.).
25. Majumdar D. The Blue Baby Syndrome: nitrite poisoning in humans. Resonance 2003, 10:20-30.
26. Noonpakdee W., Santivarangkna C., Jumriangrit P., Sonomoto K., Panyim S. Isolation of nisin-producing Lactococcus lactis WNC 20 strain from nham, a traditional Thai fermented sausage. International Journal of Food Microbiology 2003, 81:137-145.
27. Ogawa M., Shimiza K., Nomoto K., Takahashi M., Watanuki M., Tanaka T., et al. Protective effect of Latobacillus casei strain Shirota on Shiga toxin-producing Escherichia coli O157:H7 infection in infant rabbits. Infection and Immunity 2001, 69:1101-1108.
28. Oh C.K., Oh M.C., Kim S.H. The depletion of sodium nitrite by lactic acid bacteria isolated from Kimchi. Journal of Medicinal Food 2004, 7(1):38-44.
29. Osterlie M., Lerfall J. Lycopene from tomato products added minced meat: effect on storage quality and colour. Food Research International 2005, 38:925-929.
30. Papamanoli E., Tzanetakis N., Litopoulou-Tzanetaki E., Kotzekidou P. Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties. Meat Science 2003, 65:859-867.
31. Roedel W., Stiebing A. Continuous measurement of the ripening pattern in dry sausage. Fleischwirtschaft 1988, 68(11):1423-1426.
32. Sanz Y., Fadda S., Vignolo G., Aristoy M.C., Oliver G., Toldrá F. Hydrolysis of muscle myofibrillar proteins by Lactobacillus curvatus and Lactobacillus sakei. International Journal of Food Microbiology 1999, 53:115-125.
33. Tan F.J., Liao F.Y., Jhan Y.J., Liu D.C. Effect of replacing pork backfat with yams (Dioscorea alata) on quality characteristics of Chinese sausage. Journal of Food Engineering 2007, 79(3):858-863.
34. Theiler R.F., Sato K., Aspelund T.G., Miller A.F. Model system studies on N-nitrosamine formation in cured meat: the effect of curing solution ingredients. Journal of Food Science 1981, 46:996-999.
35. Vural H. The use of commercial starter cultures in the production of Turkish semi-dry fermented sausages. Zeitschrift für Lebensmittel-Untersuchung und-Forschung 1988, 207:410-412.
36. Walsh M.M., Kerry J.F., Buckley D.J., Morrissey P.A., Lynch P.B., Arendt E. The effect of dietary supplementation with a-tocopheryl acetate on the stability of low nitrite cured pork products. Food Research International 1998, 31:59-63.
37. Wolf G., Arendt E.K., Pfahler U., Hammes W.P. Heme-dependent and heme-independent nitrite reduction by lactic acid bacteria results in different N-containing products. International Journal of Food Microbiology 1990, 10:323-329.
38. Yang X.M., Liu Q.M., Xi L.F., Tang A.Z. Study on the control of nitrite content in the pickled of potherb mustard. Journal of Chinese Institute of Food Science and Technology 2004, 4(1):48-51.
39. Zaika L.L., Zell T.E., Smith J.L., Palumbo S.A., Kissinger J.C. The role of nitrite and nitrate in Lebanon bologna, a fermented sausage. Journal of Food Science 1976, 41:1457-1460.