Influence of Processing Parameters on Cultures Performance

Handbook of Fermented Meat and Poultry

Volumn , Issue , 2008, Pages 187-194

  Stahnke, Louise H ^a   Tjener, Karsten ^a  

^a CHR HANSEN A S   (Denmark)

Author keywords

Fermentation; Meat products; Mold; Ripening temperature; Yeasts

Indexed keywords

EID: 84889457869     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470376430.ch18     Document Type: Chapter

References (63)

1. MR Adams. 1986. Fermented flesh foods. In: MR Adams, ed. Progress in Industrial Microbiology, vol 23. Amsterdam: Elsevier, pp. 159-198.
2. SJ Andersen. 1994. Anti-microbial characteristics of white mold cultures for fermentation of sausages. PhD thesis. Lyngby: Technical University of Denmark, pp. 1-165.
3. JS Arkoudelos, GJE Nychas. 1995. Comparative studies of the growth of Staphylococcus carnosus with or without glucose. Letters Appl Microbiol 20:19-24.
4. J Bacus. 1984. Utilization of Microorganisms in Meat Processing. A Handbook for Meat Plant Operators. Letchworth, England: Research Studies Press Ltd, pp. 1-170.
5. R Balduino, AS de Oliveira, MC de O Hauly. 1999. Influence of carbon source and temperature on the lactic acid fermentation developed by starter cultures. English Summary. Ciencia Tecnol Alim 19:363-366.
6. PA Baumgartner, PG Klettner, W Rödel. 1980. The influence of temperature on some parameters for dry sausage during ripening. Meat Sci 4:191-201.
7. E Blickstad, G Molin. 1981. Growth and lactic acid production of Pediococcus pentosaceus at different gas environments, temperatures, pH values and nitrite concentrations. Europ J Appl Microbiol Biotechnol 13:170-174.
8. Chr. Hansen. 2003. Bactoferm™ Meat Manual, vol. 1. Production of Fermented Sausages with Chr. Hansen Starter Cultures. 1st ed. Hørsholm, Denmark: Chr. Hansen A/S, pp. 1-31.
9. Chr. Hansen. 2006. Brief Characterization of Bactoferm® Starter Cultures from Chr. Hansen. Bulletin no. 3. vs1. Hørsholm, Denmark: Chr. Hansen A/S, pp. 1-20.
10. MU Dossmann, RF Vogel, WP Hammes. 1996. Mathematical description of the growth of Lactobacillus sake and Lactobacillus pentosus under conditions prevailing in fermented sausages. Appl Microbiol Biotechnol 46:334-339.
11. M-A Dura, M Flores, F Toldrá. 2004. Effects of curing agents and the stability of a glutaminase from Debaryomyces spp. Food Chem 86:385-389.
12. B González, V Díez. 2002. The effect of nitrite and starter culture on micrological quality of "chorizo"-A Spanish dry cured sausage. Meat Sci 60:295-298.
13. HL Guo, MT Chen, DC Liu. 2000. Biochemical characteristics of Micrococcus varians and Staphylococcus xylosus and their growth on Chinese-style beaker sausages. Asian-Australasian J Anim Sci 13: 376-380.
14. BF Hagen, H Næs, AL Holck. 2000. Meat starters have individual requirements for Mn2+. Meat Sci 55:161-168.
15. WP Hammes, A Bantleon, S Min. 1990. Lactic acid bacteria in meat fermentation. FEMS Microbiol Rev 87:165-174.
16. WP Hammes, I Bosch, G Wolf. 1995. Contribution of Staphylococcus carnosus and Staphylococcus piscifermentans to the fermentation of protein foods. J Appl Bacteriol Symp Suppl 79:76S-83S.
17. C-C Huang, C-W Lin. 1993. Drying temperature and time affect quality of Chinese-style sausage inoculated with lactic acid bacteria. J Food Sci 58:249-253.
18. C-C Huang. 1994. Utilization of sugars in sausage meat by lactic acid bacteria. English Summary. J Chinese Soc Anim Sci 23:209-220.
19. K Incze. 1992. Raw fermented and dried meat products. Fleischwirtsch 72:58-62.
20. G Johansson, J-L Berdagué, M Larsson, N Tran, E Borch. 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.
21. P-G Klettner, D List. 1980. Beitrag zum einfluss der kohlenhydratart auf den verlauf der rohwurstreifung. Fleischwirtsch 60:1589-1593.
22. H Korkeala, T Alanko, T Tiusanen. 1992. Effect of sodium nitrite and sodium chloride on growth of lactic acid bacteria. Acta Vet Scand 33:27-32.
23. A Landvogt, A Fischer. 1991a. Dry sausage ripening, targeted control of the acidification achieved by starter cultures. Fleischwirtsch 71:902-905.
24. A Landvogt. 1991b. Dry sausage ripening, targeted control of the acidification achieved by starter cultures. Part 2. Fleischwirtsch 71:1055-1056.
25. RA Lawrie. 1998. Lawrie's Meat Science, 6th ed. Cambridge, UK: Woodhead Publishing, pp. 1-352.
26. L Leistner. 1991. Stability and safety of raw sausage, part I. Fleischerei 42:III.
27. F Leroy, L De Vuyst. 1999. The presence of salt and curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation. Appl Environ Microbiol 65:5350-5356.
28. F Leroy. 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.
29. F Leroy, K Lievens, L De Vuyst. 2005. Modeling bacteriocin resistance and inactivation of Listeria innocua LMG 13568 by Lactobacilllus sakei CTC 494 under sausage fermentation conditions. Appl Environ Microbiol 71:7567-7570.
30. H-U Liepe, E Pfeil, R Porobic. 1990. Influence of sugars and bacteria on dry sausage souring. Fleischwirtsch 70:189-192.
31. AL Lois, LM Gutierrez, JM Zumalacarregui, A Lopez. 1987. Changes in several constituents during the ripening of "Chorizo"-A Spanish dry sausage. Meat Sci 19:169-177.
32. TM Lopez Diaz, CJ Gonzalez, B Moreno, A Otero. 2002. Effect of temperature, water activity, pH and some antimicrobials on the growth of Penicillium olsonii isolated from the surface of Spanish fermented meat sausages. Food Microbiol 19:1-7.
33. F-K Lücke. 1998. Fermented sausages. In: BJB Wood, ed. Microbiology of Fermented Foods, vol 2, 2nd ed. London: Blackie Academic & Professional, pp. 441-483.
34. F-K Lücke, H Hechelmann. 1987. Starter cultures for dry sausages and raw ham, composition and effect. Fleischwirtsch 67:307-314.
35. W Masoud, M Jakobsen. 2005. The combined effects of pH, NaCl and temperature on growth of cheese ripening cultures of Debaryomyces hansenii and coryneform bacteria. Int Dairy J 15:69-77.
36. TA McMeekin, RE Chandler, PE Doe, CD Garland, J Olley, S Putros, DA Ratkowsky. 1987. Model for combined effect of temperature and salt concentration/ water activity on the growth rate of Staphylococcus xylosus. J Appl Bacteriol 62:543-550.
37. W Messens, J Verluyten, F Leroy, L De Vuyst. 2003. Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes. Int J Food Microbiol 81:41-52.
38. M Metz, WP Hammes. 1987. Optimum conditions for growth and nitrate reductase activity of Micrococcusvarians. In: H Chmiel, WP Hammes, JE Bailey, eds. Biochemical Engineering: A Challenge for Interdisciplinary Cooperation. New York: VCH Publishers Inc, pp. 355-360.
39. IF Nes, R Skjelkvåle. 1982. Effect of natural spices and oleoresins on Lactobacillus plantarum in the fermentation of dry sausage. J Food Sci 47:1618-1625.
40. EW Nester, CE Roberts, ME Lidstrom, NN Pearsall, MT Nester. 1983. Microbiology, 3rd ed. Philadelphia: Saunders College Publishing, pp. 1-875.
41. H Neubauer, F Götz. 1996. Physiology and interaction of nitrate and nitrite reduction in Staphylococcus carnosus. J Bacteriol 178:2005-2009.
42. PT Olesen, AS Meyer, LH Stahnke. 2004. Generation of flavour compounds in fermented sausages-The influence of curing ingredients, Staphylococcus starter culture and ripening time. Meat Sci 66:675-687.
43. PT Olesen, LH Stahnke. 2000. The influence of Debaryomyces hansenii and Candida utilis on the aroma formation in garlic spiced fermented sausages and model minces. Meat Sci 56:357-368.
44. C Prista, A Almagro, MC Loureiro-Dias, J Ramos. 1997. Physiological basis for the high salt tolerance of Debaryomyces hansenii. Appl Environ Microbiol 63:4005-4009.
45. J Pyrcz, W Pezacki. 1981. Einfluss sauerer gärungsprodukte der kohlenhydrate auf die sensorische qualität von rohwurst. Fleischwirtsch 61:446-454.
46. Quest. 1999. Product Information. Quest International, The Netherlands, July 1999.
47. M Raccach. 1992. Some aspects of meat fermentation. Food Microbiol 9:55-65.
48. M Roca, K Incze. 1990. Fermented sausages. Food Rev Int 6:91-118.
49. P Roncales, M Aguilera, JA Beltran, I Jaime, JM Peiro. 1991. The effect of natural or artificial casing on the ripening and sensory quality of mould-covered dry sausage. Int J Food Sci Technol 26:83-89.
50. AK Søndergaard, LH Stahnke. 2002. Growth and aroma production by Staphylococcus xylosus, S. carnosus, S. equorum-A comparative study in model systems. Int J Food Microbiol 75:99-109.
51. BB Sørensen, M Jakobsen. 1996. The combined effects of environmental conditions related to meat fermentation on growth and lipase production by the starter culture Staphylococcus xylosus. Food Microbiol 13:265-274.
52. BB Sørensen. 1997. The combined effects of temperature, pH and NaCl on growth of Debaryomyces hansenii analyzed by flow cytometry and predictive microbiology. Int J Food Microbiol 34:209-220.
53. LH Stahnke. 1999. Volatiles produced by Staphylococcus xylosus and Staphylococcus carnosus during growth in sausage minces. Part II. The influence of growth parameters. Lebensm-Wiss u-Technol 32:365-371.
54. LO Sunesen, LH Stahnke. 2003. Mould starter cultures for dry sausages-Selection, application and effects. Meat Sci 65:935-948.
55. Texel. 1998. Product information material. Groupe Rhône-Poulenc Denmark, February 1998.
56. K Tjener, LH Stahnke, L Andersen, J Martinussen. 2003. A fermented meat model system for studies of microbial aroma formation. Meat Sci 66:211-218.
57. K Tjener. 2004a. Growth and production of volatiles by Staphylococcus carnosus in dry sausages: Influence of inoculation level and ripening time. Meat Sci 67:447-452.
58. K Tjener. 2004b. The pH-unrelated influence of salt, temperature and manganese on aroma formation by Staphylococcus xylosus and Staphylococcus carnosus in a fermented meat model system. Int J Food Microbiol 97:31-42.
59. VM Toledo, MD Selgas, MC Casa, JA Ordonez, ML Garcia. 1997. Effect of selected mould strains on proteolysis in dry fermented sausages. Zeitschr Lebensm-Untersuch-Forsh A 204:385-390.
60. W Vösgen. 1992. Curing. Are nitrite and nitrate superfluous as curing substances? Fleischwirtsch 72: 1675-1678.
61. C Waade, LH Stahnke. 1997. Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels. Part IV. Amino acid profile. Meat Sci 46:101-114.
62. T Wijtzes, JC de Wit, JHJ Huis in 't Veld, K van't Riet, MH Zwietering. 1995. Modelling bacterial growth of Lactobacillus curvatus as a function of acidity and temperature. Appl Environ Microbiol 61:2533-2539.
63. LL Zaika, JC Kissinger. 1984. Fermentation enhancement by spices: Identification of active component. J Food Sci 49:5-9.