The impact of HPP-assisted biocontrol approach on the bacterial communities’ dynamics and quality parameters of a fermented meat sausage model
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/42791 |
Resumo: | Traditional foods are increasingly valued by consumers, whose attention and purchase willingness are highly influenced by other claims such as ‘natural’, ‘sustainable’, and ‘clean label’. The purpose of the present study was to evaluate the impact of a novel non-thermal food processing method (i.e., HPP-assisted biocontrol combining mild high hydrostatic pressure, listeriophage Listex, and pediocin PA-1 producing Pediococcus acidilactici) on the succession of bacterial communities and quality of a fermented sausage model. A comparative analysis of instrumental color, texture, and lipid peroxidation revealed no significant differences (p > 0.05) in these quality parameters between non- and minimally processed fermented sausages throughout 60-day refrigerated storage (4 °C). The microbiota dynamics of biotreated and untreated fermented sausages were assessed by 16S rRNA next-generation sequencing, and the alpha and beta diversity analyses revealed no dissimilarity in the structure and composition of the bacterial communities over the analyzed period. The innovative multi-hurdle technology proposed herein holds valuable potential for the manufacture of traditional fermented sausages while preserving their unique intrinsic characteristics. |
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The impact of HPP-assisted biocontrol approach on the bacterial communities’ dynamics and quality parameters of a fermented meat sausage modelBacteriophageClean labelFermented meat sausageHigh-pressure processingLactic acid bacteriaMicrobial communitiesPediocin PA-1Traditional foods are increasingly valued by consumers, whose attention and purchase willingness are highly influenced by other claims such as ‘natural’, ‘sustainable’, and ‘clean label’. The purpose of the present study was to evaluate the impact of a novel non-thermal food processing method (i.e., HPP-assisted biocontrol combining mild high hydrostatic pressure, listeriophage Listex, and pediocin PA-1 producing Pediococcus acidilactici) on the succession of bacterial communities and quality of a fermented sausage model. A comparative analysis of instrumental color, texture, and lipid peroxidation revealed no significant differences (p > 0.05) in these quality parameters between non- and minimally processed fermented sausages throughout 60-day refrigerated storage (4 °C). The microbiota dynamics of biotreated and untreated fermented sausages were assessed by 16S rRNA next-generation sequencing, and the alpha and beta diversity analyses revealed no dissimilarity in the structure and composition of the bacterial communities over the analyzed period. The innovative multi-hurdle technology proposed herein holds valuable potential for the manufacture of traditional fermented sausages while preserving their unique intrinsic characteristics.Veritati - Repositório Institucional da Universidade Católica PortuguesaKomora, NortonMaciel, CláudiaIsidro, JoanaPinto, Carlos A.Fortunato, GianuarioSaraiva, Jorge M. A.Teixeira, Paula2023-10-06T13:57:09Z2023-09-062023-09-06T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/42791eng2079-773710.3390/biology1209121285172246823PMC1052605737759611001076070500001info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-10-24T01:34:19Zoai:repositorio.ucp.pt:10400.14/42791Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:34:07.339724Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
The impact of HPP-assisted biocontrol approach on the bacterial communities’ dynamics and quality parameters of a fermented meat sausage model |
title |
The impact of HPP-assisted biocontrol approach on the bacterial communities’ dynamics and quality parameters of a fermented meat sausage model |
spellingShingle |
The impact of HPP-assisted biocontrol approach on the bacterial communities’ dynamics and quality parameters of a fermented meat sausage model Komora, Norton Bacteriophage Clean label Fermented meat sausage High-pressure processing Lactic acid bacteria Microbial communities Pediocin PA-1 |
title_short |
The impact of HPP-assisted biocontrol approach on the bacterial communities’ dynamics and quality parameters of a fermented meat sausage model |
title_full |
The impact of HPP-assisted biocontrol approach on the bacterial communities’ dynamics and quality parameters of a fermented meat sausage model |
title_fullStr |
The impact of HPP-assisted biocontrol approach on the bacterial communities’ dynamics and quality parameters of a fermented meat sausage model |
title_full_unstemmed |
The impact of HPP-assisted biocontrol approach on the bacterial communities’ dynamics and quality parameters of a fermented meat sausage model |
title_sort |
The impact of HPP-assisted biocontrol approach on the bacterial communities’ dynamics and quality parameters of a fermented meat sausage model |
author |
Komora, Norton |
author_facet |
Komora, Norton Maciel, Cláudia Isidro, Joana Pinto, Carlos A. Fortunato, Gianuario Saraiva, Jorge M. A. Teixeira, Paula |
author_role |
author |
author2 |
Maciel, Cláudia Isidro, Joana Pinto, Carlos A. Fortunato, Gianuario Saraiva, Jorge M. A. Teixeira, Paula |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Komora, Norton Maciel, Cláudia Isidro, Joana Pinto, Carlos A. Fortunato, Gianuario Saraiva, Jorge M. A. Teixeira, Paula |
dc.subject.por.fl_str_mv |
Bacteriophage Clean label Fermented meat sausage High-pressure processing Lactic acid bacteria Microbial communities Pediocin PA-1 |
topic |
Bacteriophage Clean label Fermented meat sausage High-pressure processing Lactic acid bacteria Microbial communities Pediocin PA-1 |
description |
Traditional foods are increasingly valued by consumers, whose attention and purchase willingness are highly influenced by other claims such as ‘natural’, ‘sustainable’, and ‘clean label’. The purpose of the present study was to evaluate the impact of a novel non-thermal food processing method (i.e., HPP-assisted biocontrol combining mild high hydrostatic pressure, listeriophage Listex, and pediocin PA-1 producing Pediococcus acidilactici) on the succession of bacterial communities and quality of a fermented sausage model. A comparative analysis of instrumental color, texture, and lipid peroxidation revealed no significant differences (p > 0.05) in these quality parameters between non- and minimally processed fermented sausages throughout 60-day refrigerated storage (4 °C). The microbiota dynamics of biotreated and untreated fermented sausages were assessed by 16S rRNA next-generation sequencing, and the alpha and beta diversity analyses revealed no dissimilarity in the structure and composition of the bacterial communities over the analyzed period. The innovative multi-hurdle technology proposed herein holds valuable potential for the manufacture of traditional fermented sausages while preserving their unique intrinsic characteristics. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-10-06T13:57:09Z 2023-09-06 2023-09-06T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/42791 |
url |
http://hdl.handle.net/10400.14/42791 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
2079-7737 10.3390/biology12091212 85172246823 PMC10526057 37759611 001076070500001 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799133606325518336 |