Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages

Detalhes bibliográficos
Autor(a) principal: Dias, Igor
Data de Publicação: 2022
Outros Autores: Laranjo, Marta, Potes, Maria Eduarda, Agulheiro-Santos, Ana Cristina, Ricardo-Rodrigues, Sara, Fraqueza, M. J., Oliveira, Margarida, Elias, Miguel
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/24814
Resumo: ABSTRACT - Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high concentration of starter cultures with an extended fermentation step on the safety and quality of PA. Physicochemical parameters, microbiological parameters, biogenic amines, colour, texture profile, and sensory attributes were assessed. Five starters were selected based on our previous works. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056, and a yeast strain (2RB4) were co-inoculated in meat batters at a concentration of 108 cfu/g for bacteria and 106 cfu/g for yeast strain, and 0.25% dextrose was added. Inoculated starters significantly reduced pH, Listeria monocytogenes counts, and total content in biogenic amines. The studied starter cultures did not compromise the sensory characteristics of PA, and thus, their use can be considered to protect these sausages and contribute to their safety
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spelling Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented SausagesDry-fermented sausagesPaio do AlentejoFood safetyStarter culturesBiogenic aminesFoodborne pathogensFood qualityABSTRACT - Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high concentration of starter cultures with an extended fermentation step on the safety and quality of PA. Physicochemical parameters, microbiological parameters, biogenic amines, colour, texture profile, and sensory attributes were assessed. Five starters were selected based on our previous works. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056, and a yeast strain (2RB4) were co-inoculated in meat batters at a concentration of 108 cfu/g for bacteria and 106 cfu/g for yeast strain, and 0.25% dextrose was added. Inoculated starters significantly reduced pH, Listeria monocytogenes counts, and total content in biogenic amines. The studied starter cultures did not compromise the sensory characteristics of PA, and thus, their use can be considered to protect these sausages and contribute to their safetyMDPIRepositório da Universidade de LisboaDias, IgorLaranjo, MartaPotes, Maria EduardaAgulheiro-Santos, Ana CristinaRicardo-Rodrigues, SaraFraqueza, M. J.Oliveira, MargaridaElias, Miguel2022-07-11T16:25:38Z2022-01-242022-01-24T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/24814engDias I, Laranjo M, Potes ME, Agulheiro-Santos AC, Ricardo-Rodrigues S, Fraqueza MJ, Oliveira M, Elias M. 2022. Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages. Fermentation, 8(2):49. DOI: https://doi.org/10.3390/ fermentation8020049https://doi.org/10.3390/ fermentation80200492311-5637info: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:RCAAP2023-03-06T14:54:29Zoai:www.repository.utl.pt:10400.5/24814Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:08:46.668210Repositório 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 Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages
title Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages
spellingShingle Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages
Dias, Igor
Dry-fermented sausages
Paio do Alentejo
Food safety
Starter cultures
Biogenic amines
Foodborne pathogens
Food quality
title_short Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages
title_full Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages
title_fullStr Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages
title_full_unstemmed Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages
title_sort Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages
author Dias, Igor
author_facet Dias, Igor
Laranjo, Marta
Potes, Maria Eduarda
Agulheiro-Santos, Ana Cristina
Ricardo-Rodrigues, Sara
Fraqueza, M. J.
Oliveira, Margarida
Elias, Miguel
author_role author
author2 Laranjo, Marta
Potes, Maria Eduarda
Agulheiro-Santos, Ana Cristina
Ricardo-Rodrigues, Sara
Fraqueza, M. J.
Oliveira, Margarida
Elias, Miguel
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Dias, Igor
Laranjo, Marta
Potes, Maria Eduarda
Agulheiro-Santos, Ana Cristina
Ricardo-Rodrigues, Sara
Fraqueza, M. J.
Oliveira, Margarida
Elias, Miguel
dc.subject.por.fl_str_mv Dry-fermented sausages
Paio do Alentejo
Food safety
Starter cultures
Biogenic amines
Foodborne pathogens
Food quality
topic Dry-fermented sausages
Paio do Alentejo
Food safety
Starter cultures
Biogenic amines
Foodborne pathogens
Food quality
description ABSTRACT - Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high concentration of starter cultures with an extended fermentation step on the safety and quality of PA. Physicochemical parameters, microbiological parameters, biogenic amines, colour, texture profile, and sensory attributes were assessed. Five starters were selected based on our previous works. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056, and a yeast strain (2RB4) were co-inoculated in meat batters at a concentration of 108 cfu/g for bacteria and 106 cfu/g for yeast strain, and 0.25% dextrose was added. Inoculated starters significantly reduced pH, Listeria monocytogenes counts, and total content in biogenic amines. The studied starter cultures did not compromise the sensory characteristics of PA, and thus, their use can be considered to protect these sausages and contribute to their safety
publishDate 2022
dc.date.none.fl_str_mv 2022-07-11T16:25:38Z
2022-01-24
2022-01-24T00:00:00Z
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/10400.5/24814
url http://hdl.handle.net/10400.5/24814
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Dias I, Laranjo M, Potes ME, Agulheiro-Santos AC, Ricardo-Rodrigues S, Fraqueza MJ, Oliveira M, Elias M. 2022. Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages. Fermentation, 8(2):49. DOI: https://doi.org/10.3390/ fermentation8020049
https://doi.org/10.3390/ fermentation8020049
2311-5637
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.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
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
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str 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
repository.mail.fl_str_mv
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