An indigenous bacterial consortium from Argentinean traditional dry sausages as a pilot-scale fermentation starter

Autores
Rivas, Gabriel Alejandro; Francioni, Julian; Sánchez, Mariana; Valdés la Hens, Danay; Semorile, Liliana Carmen; Delfederico, Lucrecia
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this work, a fermentation starter involving autochthonous strains obtained from an artisanal dry sausage from Colonia Caroya (Córdoba, Argentina) was formulated, with the aim of preserving the typicity that characterizes this artisanal meat product. Isolates of lactic acid bacteria (LAB) and coagulase-negative-cocci (CNC) were obtained, identified and typified using 16S rRNA gene sequences and RAPD-PCR reactions. Some technological and safety-related properties were also studied: 1-resistance to low pH and high salt concentration, 2-proteolytic and lipolytic activities, 3-antibiotic resistance against tetracycline, kanamycin, vancomycin and ampicillin, and 4-absence of histidine decarboxylase (hdc) gene. A bacterial consortium of one LAB (Latilactobacillus sakei UNQLs16) and five CNC selected strains with the best features was used to formulate a meat fermentation starter (UNQ-MFS), which was compared with a commercial one (C-MFS), in a pilot-scale sausage production. Certain technological parameters (pH and weight reduction, microbial counts, and final texture profiles) were assessed in both batches to ensure the appropriate development of the process. The strains implantation was followed using RAPD-PCR: L. sakei UNQLs16 showed dominance throughout the process and its implantation was confirmed in the batch inoculated with UNQ-MFS, whereas isolates obtained from the C-MFS were not detected in the batch inoculated with this commercial starter. The fermentative starter design with native strains is not only relevant for the regional producers, but also to expand the knowledge and increase the number and diversity of available strains capable of leading the fermentative processes, contributing to safety and quality of foodstuffs.
Fil: Rivas, Gabriel Alejandro. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Francioni, Julian. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Sánchez, Mariana. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Valdés la Hens, Danay. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Semorile, Liliana Carmen. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Delfederico, Lucrecia. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
ARGENTINIAN SAUSAGE
COAGULASE NEGATIVE COCCI
DRY-FERMENTED SAUSAGE
LACTIC ACID BACTERIA
PILOT SCALE AUTOCHTHONOUS STARTER
Nivel de accesibilidad
acceso embargado
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/220482
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/220482
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling An indigenous bacterial consortium from Argentinean traditional dry sausages as a pilot-scale fermentation starterRivas, Gabriel AlejandroFrancioni, JulianSánchez, MarianaValdés la Hens, DanaySemorile, Liliana CarmenDelfederico, LucreciaARGENTINIAN SAUSAGECOAGULASE NEGATIVE COCCIDRY-FERMENTED SAUSAGELACTIC ACID BACTERIAPILOT SCALE AUTOCHTHONOUS STARTERhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1In this work, a fermentation starter involving autochthonous strains obtained from an artisanal dry sausage from Colonia Caroya (Córdoba, Argentina) was formulated, with the aim of preserving the typicity that characterizes this artisanal meat product. Isolates of lactic acid bacteria (LAB) and coagulase-negative-cocci (CNC) were obtained, identified and typified using 16S rRNA gene sequences and RAPD-PCR reactions. Some technological and safety-related properties were also studied: 1-resistance to low pH and high salt concentration, 2-proteolytic and lipolytic activities, 3-antibiotic resistance against tetracycline, kanamycin, vancomycin and ampicillin, and 4-absence of histidine decarboxylase (hdc) gene. A bacterial consortium of one LAB (Latilactobacillus sakei UNQLs16) and five CNC selected strains with the best features was used to formulate a meat fermentation starter (UNQ-MFS), which was compared with a commercial one (C-MFS), in a pilot-scale sausage production. Certain technological parameters (pH and weight reduction, microbial counts, and final texture profiles) were assessed in both batches to ensure the appropriate development of the process. The strains implantation was followed using RAPD-PCR: L. sakei UNQLs16 showed dominance throughout the process and its implantation was confirmed in the batch inoculated with UNQ-MFS, whereas isolates obtained from the C-MFS were not detected in the batch inoculated with this commercial starter. The fermentative starter design with native strains is not only relevant for the regional producers, but also to expand the knowledge and increase the number and diversity of available strains capable of leading the fermentative processes, contributing to safety and quality of foodstuffs.Fil: Rivas, Gabriel Alejandro. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Francioni, Julian. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; ArgentinaFil: Sánchez, Mariana. Instituto Nacional de Tecnología Industrial; ArgentinaFil: Valdés la Hens, Danay. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; ArgentinaFil: Semorile, Liliana Carmen. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; ArgentinaFil: Delfederico, Lucrecia. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaSpringer2023-10info:eu-repo/date/embargoEnd/2024-04-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/220482Rivas, Gabriel Alejandro; Francioni, Julian; Sánchez, Mariana; Valdés la Hens, Danay; Semorile, Liliana Carmen; et al.; An indigenous bacterial consortium from Argentinean traditional dry sausages as a pilot-scale fermentation starter; Springer; Journal of Food Measurement and Characterization; 10-2023; 1-192193-41262193-4134CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://link.springer.com/10.1007/s11694-023-02189-9info:eu-repo/semantics/altIdentifier/doi/10.1007/s11694-023-02189-9info:eu-repo/semantics/embargoedAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:47:16Zoai:ri.conicet.gov.ar:11336/220482instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:47:16.75CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv An indigenous bacterial consortium from Argentinean traditional dry sausages as a pilot-scale fermentation starter
title An indigenous bacterial consortium from Argentinean traditional dry sausages as a pilot-scale fermentation starter
spellingShingle An indigenous bacterial consortium from Argentinean traditional dry sausages as a pilot-scale fermentation starter
Rivas, Gabriel Alejandro
ARGENTINIAN SAUSAGE
COAGULASE NEGATIVE COCCI
DRY-FERMENTED SAUSAGE
LACTIC ACID BACTERIA
PILOT SCALE AUTOCHTHONOUS STARTER
title_short An indigenous bacterial consortium from Argentinean traditional dry sausages as a pilot-scale fermentation starter
title_full An indigenous bacterial consortium from Argentinean traditional dry sausages as a pilot-scale fermentation starter
title_fullStr An indigenous bacterial consortium from Argentinean traditional dry sausages as a pilot-scale fermentation starter
title_full_unstemmed An indigenous bacterial consortium from Argentinean traditional dry sausages as a pilot-scale fermentation starter
title_sort An indigenous bacterial consortium from Argentinean traditional dry sausages as a pilot-scale fermentation starter
dc.creator.none.fl_str_mv Rivas, Gabriel Alejandro
Francioni, Julian
Sánchez, Mariana
Valdés la Hens, Danay
Semorile, Liliana Carmen
Delfederico, Lucrecia
author Rivas, Gabriel Alejandro
author_facet Rivas, Gabriel Alejandro
Francioni, Julian
Sánchez, Mariana
Valdés la Hens, Danay
Semorile, Liliana Carmen
Delfederico, Lucrecia
author_role author
author2 Francioni, Julian
Sánchez, Mariana
Valdés la Hens, Danay
Semorile, Liliana Carmen
Delfederico, Lucrecia
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv ARGENTINIAN SAUSAGE
COAGULASE NEGATIVE COCCI
DRY-FERMENTED SAUSAGE
LACTIC ACID BACTERIA
PILOT SCALE AUTOCHTHONOUS STARTER
topic ARGENTINIAN SAUSAGE
COAGULASE NEGATIVE COCCI
DRY-FERMENTED SAUSAGE
LACTIC ACID BACTERIA
PILOT SCALE AUTOCHTHONOUS STARTER
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv In this work, a fermentation starter involving autochthonous strains obtained from an artisanal dry sausage from Colonia Caroya (Córdoba, Argentina) was formulated, with the aim of preserving the typicity that characterizes this artisanal meat product. Isolates of lactic acid bacteria (LAB) and coagulase-negative-cocci (CNC) were obtained, identified and typified using 16S rRNA gene sequences and RAPD-PCR reactions. Some technological and safety-related properties were also studied: 1-resistance to low pH and high salt concentration, 2-proteolytic and lipolytic activities, 3-antibiotic resistance against tetracycline, kanamycin, vancomycin and ampicillin, and 4-absence of histidine decarboxylase (hdc) gene. A bacterial consortium of one LAB (Latilactobacillus sakei UNQLs16) and five CNC selected strains with the best features was used to formulate a meat fermentation starter (UNQ-MFS), which was compared with a commercial one (C-MFS), in a pilot-scale sausage production. Certain technological parameters (pH and weight reduction, microbial counts, and final texture profiles) were assessed in both batches to ensure the appropriate development of the process. The strains implantation was followed using RAPD-PCR: L. sakei UNQLs16 showed dominance throughout the process and its implantation was confirmed in the batch inoculated with UNQ-MFS, whereas isolates obtained from the C-MFS were not detected in the batch inoculated with this commercial starter. The fermentative starter design with native strains is not only relevant for the regional producers, but also to expand the knowledge and increase the number and diversity of available strains capable of leading the fermentative processes, contributing to safety and quality of foodstuffs.
Fil: Rivas, Gabriel Alejandro. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Francioni, Julian. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Sánchez, Mariana. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Valdés la Hens, Danay. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Semorile, Liliana Carmen. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Delfederico, Lucrecia. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description In this work, a fermentation starter involving autochthonous strains obtained from an artisanal dry sausage from Colonia Caroya (Córdoba, Argentina) was formulated, with the aim of preserving the typicity that characterizes this artisanal meat product. Isolates of lactic acid bacteria (LAB) and coagulase-negative-cocci (CNC) were obtained, identified and typified using 16S rRNA gene sequences and RAPD-PCR reactions. Some technological and safety-related properties were also studied: 1-resistance to low pH and high salt concentration, 2-proteolytic and lipolytic activities, 3-antibiotic resistance against tetracycline, kanamycin, vancomycin and ampicillin, and 4-absence of histidine decarboxylase (hdc) gene. A bacterial consortium of one LAB (Latilactobacillus sakei UNQLs16) and five CNC selected strains with the best features was used to formulate a meat fermentation starter (UNQ-MFS), which was compared with a commercial one (C-MFS), in a pilot-scale sausage production. Certain technological parameters (pH and weight reduction, microbial counts, and final texture profiles) were assessed in both batches to ensure the appropriate development of the process. The strains implantation was followed using RAPD-PCR: L. sakei UNQLs16 showed dominance throughout the process and its implantation was confirmed in the batch inoculated with UNQ-MFS, whereas isolates obtained from the C-MFS were not detected in the batch inoculated with this commercial starter. The fermentative starter design with native strains is not only relevant for the regional producers, but also to expand the knowledge and increase the number and diversity of available strains capable of leading the fermentative processes, contributing to safety and quality of foodstuffs.
publishDate 2023
dc.date.none.fl_str_mv 2023-10
info:eu-repo/date/embargoEnd/2024-04-15
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/220482
Rivas, Gabriel Alejandro; Francioni, Julian; Sánchez, Mariana; Valdés la Hens, Danay; Semorile, Liliana Carmen; et al.; An indigenous bacterial consortium from Argentinean traditional dry sausages as a pilot-scale fermentation starter; Springer; Journal of Food Measurement and Characterization; 10-2023; 1-19
2193-4126
2193-4134
CONICET Digital
CONICET
url http://hdl.handle.net/11336/220482
identifier_str_mv Rivas, Gabriel Alejandro; Francioni, Julian; Sánchez, Mariana; Valdés la Hens, Danay; Semorile, Liliana Carmen; et al.; An indigenous bacterial consortium from Argentinean traditional dry sausages as a pilot-scale fermentation starter; Springer; Journal of Food Measurement and Characterization; 10-2023; 1-19
2193-4126
2193-4134
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/10.1007/s11694-023-02189-9
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11694-023-02189-9
dc.rights.none.fl_str_mv info:eu-repo/semantics/embargoedAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv embargoedAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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