Co-inoculation with Staphylococcus equorum and Lactobacillus sakei reduces vasoactive biogenic amines in traditional dry-cured sausages

Detalhes bibliográficos
Autor(a) principal: Dias, Igor
Data de Publicação: 2021
Outros Autores: Laranjo, Marta, Potes, Maria Eduarda, Santos, Ana Cristina Agulheiro, Ricardo Rodrigues, Sara, Fialho, Ana Rita, Véstia, Joana, 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/10400.5/22530
Resumo: Research Areas: Environmental Sciences & Ecology ; Public, Environmental & Occupational Health
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spelling Co-inoculation with Staphylococcus equorum and Lactobacillus sakei reduces vasoactive biogenic amines in traditional dry-cured sausagesDry-cured sausagesStarter culturesStaphylococciLactic acid bacteriaFood safetyBiogenic aminesListeria monocytogenesFood qualityResearch Areas: Environmental Sciences & Ecology ; Public, Environmental & Occupational Health: Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of the most popular in South Portugal. The aim of the present work was to evaluate the effect of combined starters on the safety and quality of PA preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, color, texture, and sensory attributes were assessed. Three starter cultures were used, namely Staphylococcus equorum S2M7 and Lactobacillus sakei CV3C2, both separate and combined with the 2RB4 yeast strain at a concentration of 106 cfu/g. Dextrose 0.25% was added to the meat batter. Starters had a significant effect on the reduction of aW values (0.845 to 0.823). The treatment with L. sakei as well as the co-inoculation of L. sakei with S. equorum effectively reduced the L. monocytogenes counts to undetectable levels. Sausages co-inoculated with S. equorum S2M7/L. sakei CV3C2 showed a significant reduction in the content of vasoactive amines, namely tryptamine (26.21 to 15.70) and β-phenylethylamine (4.80 to 3.69). Regarding texture, control PA showed higher hardness values, and the starters promoted the cohesiveness of the batter while reducing chewiness. The studied starters did not compromise the sensory characteristics of PA.MDPIRepositório da Universidade de LisboaDias, IgorLaranjo, MartaPotes, Maria EduardaSantos, Ana Cristina AgulheiroRicardo Rodrigues, SaraFialho, Ana RitaVéstia, JoanaFraqueza, M. J.Oliveira, MargaridaElias, Miguel2021-11-08T22:47:07Z2021-07-022021-07-02T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/22530engDias I, Laranjo M, Potes ME, Agulheiro-Santos AC, Ricardo-Rodrigues S, Fialho AR, Véstia J, Fraqueza MJ, Oliveira M, Elias M. 2021. Co-inoculation with Staphylococcus equorum and Lactobacillus sakei reduces vasoactive biogenic amines in traditional dry-cured sausages. International Journal of Environmental Research and Public Health, 18(13):7100. DOI:10.3390/ijerph1813710010.3390/ijerph181371001660-4601info: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:RCAAP2023-03-06T14:52:03Zoai:www.repository.utl.pt:10400.5/22530Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:06:56.185668Repositório 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 Co-inoculation with Staphylococcus equorum and Lactobacillus sakei reduces vasoactive biogenic amines in traditional dry-cured sausages
title Co-inoculation with Staphylococcus equorum and Lactobacillus sakei reduces vasoactive biogenic amines in traditional dry-cured sausages
spellingShingle Co-inoculation with Staphylococcus equorum and Lactobacillus sakei reduces vasoactive biogenic amines in traditional dry-cured sausages
Dias, Igor
Dry-cured sausages
Starter cultures
Staphylococci
Lactic acid bacteria
Food safety
Biogenic amines
Listeria monocytogenes
Food quality
title_short Co-inoculation with Staphylococcus equorum and Lactobacillus sakei reduces vasoactive biogenic amines in traditional dry-cured sausages
title_full Co-inoculation with Staphylococcus equorum and Lactobacillus sakei reduces vasoactive biogenic amines in traditional dry-cured sausages
title_fullStr Co-inoculation with Staphylococcus equorum and Lactobacillus sakei reduces vasoactive biogenic amines in traditional dry-cured sausages
title_full_unstemmed Co-inoculation with Staphylococcus equorum and Lactobacillus sakei reduces vasoactive biogenic amines in traditional dry-cured sausages
title_sort Co-inoculation with Staphylococcus equorum and Lactobacillus sakei reduces vasoactive biogenic amines in traditional dry-cured sausages
author Dias, Igor
author_facet Dias, Igor
Laranjo, Marta
Potes, Maria Eduarda
Santos, Ana Cristina Agulheiro
Ricardo Rodrigues, Sara
Fialho, Ana Rita
Véstia, Joana
Fraqueza, M. J.
Oliveira, Margarida
Elias, Miguel
author_role author
author2 Laranjo, Marta
Potes, Maria Eduarda
Santos, Ana Cristina Agulheiro
Ricardo Rodrigues, Sara
Fialho, Ana Rita
Véstia, Joana
Fraqueza, M. J.
Oliveira, Margarida
Elias, Miguel
author2_role author
author
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
Santos, Ana Cristina Agulheiro
Ricardo Rodrigues, Sara
Fialho, Ana Rita
Véstia, Joana
Fraqueza, M. J.
Oliveira, Margarida
Elias, Miguel
dc.subject.por.fl_str_mv Dry-cured sausages
Starter cultures
Staphylococci
Lactic acid bacteria
Food safety
Biogenic amines
Listeria monocytogenes
Food quality
topic Dry-cured sausages
Starter cultures
Staphylococci
Lactic acid bacteria
Food safety
Biogenic amines
Listeria monocytogenes
Food quality
description Research Areas: Environmental Sciences & Ecology ; Public, Environmental & Occupational Health
publishDate 2021
dc.date.none.fl_str_mv 2021-11-08T22:47:07Z
2021-07-02
2021-07-02T00:00:00Z
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/10400.5/22530
url http://hdl.handle.net/10400.5/22530
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, Fialho AR, Véstia J, Fraqueza MJ, Oliveira M, Elias M. 2021. Co-inoculation with Staphylococcus equorum and Lactobacillus sakei reduces vasoactive biogenic amines in traditional dry-cured sausages. International Journal of Environmental Research and Public Health, 18(13):7100. DOI:10.3390/ijerph18137100
10.3390/ijerph18137100
1660-4601
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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