Indigenous microbiota to leverage traditional dry sausage production

Autores
Palavecino Prpich, Noelia Zulema; Camprubí, Germán Edgardo; Cayré, María Elisa; Castro, Marcela Paola
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The main issue addressed in this review is the need for innovation in the artisanal production of dry fermented sausages-leveraging rather than discarding tradition, together with some practical strategies available to achieve it. Throughout the text, emphasis is placed on the autochthonous microbiota responsible for the identity and unique sensory characteristics of these products. The available strategies to introduce innovation in this manufacturing process rely on metabolic flexibility of microbial strains. In this sense, this review evaluates the application of several tools aimed at improving the quality and safety of artisanal dry fermented sausages focusing on the microbial community role. The most studied alternatives to enhance dry sausage production comprise the use of autochthonous starter cultures-including functional and/or probiotic strains, the production of bacteriocins, and the generation of bioactive peptides, which have been thoroughly covered herein. The purpose of this work is to review recent research about novel different strategies available for food technologists to improve safety and quality in the manufacture of dry fermented sausages. Additional support strategies-quality product registers and innovation through tradition-have been suggested as complementary actions towards a successful introduction of indigenous microbial communities into traditional dry sausage production.
Fil: Palavecino Prpich, Noelia Zulema. Universidad Nacional del Chaco Austral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
Fil: Camprubí, Germán Edgardo. Universidad Nacional del Nordeste; Argentina
Fil: Cayré, María Elisa. Universidad Nacional del Chaco Austral; Argentina
Fil: Castro, Marcela Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional del Chaco Austral; Argentina
Materia
DRY SAUSAGES
INNOVATION THROUGH TRADITION
LACTIC ACID BACTERIA
STAPHYLOCOCCI
Nivel de accesibilidad
acceso abierto
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:11336/138279
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Indigenous microbiota to leverage traditional dry sausage productionPalavecino Prpich, Noelia ZulemaCamprubí, Germán EdgardoCayré, María ElisaCastro, Marcela PaolaDRY SAUSAGESINNOVATION THROUGH TRADITIONLACTIC ACID BACTERIASTAPHYLOCOCCIhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The main issue addressed in this review is the need for innovation in the artisanal production of dry fermented sausages-leveraging rather than discarding tradition, together with some practical strategies available to achieve it. Throughout the text, emphasis is placed on the autochthonous microbiota responsible for the identity and unique sensory characteristics of these products. The available strategies to introduce innovation in this manufacturing process rely on metabolic flexibility of microbial strains. In this sense, this review evaluates the application of several tools aimed at improving the quality and safety of artisanal dry fermented sausages focusing on the microbial community role. The most studied alternatives to enhance dry sausage production comprise the use of autochthonous starter cultures-including functional and/or probiotic strains, the production of bacteriocins, and the generation of bioactive peptides, which have been thoroughly covered herein. The purpose of this work is to review recent research about novel different strategies available for food technologists to improve safety and quality in the manufacture of dry fermented sausages. Additional support strategies-quality product registers and innovation through tradition-have been suggested as complementary actions towards a successful introduction of indigenous microbial communities into traditional dry sausage production.Fil: Palavecino Prpich, Noelia Zulema. Universidad Nacional del Chaco Austral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; ArgentinaFil: Camprubí, Germán Edgardo. Universidad Nacional del Nordeste; ArgentinaFil: Cayré, María Elisa. Universidad Nacional del Chaco Austral; ArgentinaFil: Castro, Marcela Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional del Chaco Austral; ArgentinaHindawi Publishing Corporation2021-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/138279Palavecino Prpich, Noelia Zulema; Camprubí, Germán Edgardo; Cayré, María Elisa; Castro, Marcela Paola; Indigenous microbiota to leverage traditional dry sausage production; Hindawi Publishing Corporation; International Journal of Food Science; 2021; 3-2021; 1-152356-70152314-5765CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.hindawi.com/journals/ijfs/2021/6696856/info:eu-repo/semantics/altIdentifier/doi/10.1155/2021/6696856info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:01:11Zoai:ri.conicet.gov.ar:11336/138279instacron: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 10:01:11.328CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Indigenous microbiota to leverage traditional dry sausage production
title Indigenous microbiota to leverage traditional dry sausage production
spellingShingle Indigenous microbiota to leverage traditional dry sausage production
Palavecino Prpich, Noelia Zulema
DRY SAUSAGES
INNOVATION THROUGH TRADITION
LACTIC ACID BACTERIA
STAPHYLOCOCCI
title_short Indigenous microbiota to leverage traditional dry sausage production
title_full Indigenous microbiota to leverage traditional dry sausage production
title_fullStr Indigenous microbiota to leverage traditional dry sausage production
title_full_unstemmed Indigenous microbiota to leverage traditional dry sausage production
title_sort Indigenous microbiota to leverage traditional dry sausage production
dc.creator.none.fl_str_mv Palavecino Prpich, Noelia Zulema
Camprubí, Germán Edgardo
Cayré, María Elisa
Castro, Marcela Paola
author Palavecino Prpich, Noelia Zulema
author_facet Palavecino Prpich, Noelia Zulema
Camprubí, Germán Edgardo
Cayré, María Elisa
Castro, Marcela Paola
author_role author
author2 Camprubí, Germán Edgardo
Cayré, María Elisa
Castro, Marcela Paola
author2_role author
author
author
dc.subject.none.fl_str_mv DRY SAUSAGES
INNOVATION THROUGH TRADITION
LACTIC ACID BACTERIA
STAPHYLOCOCCI
topic DRY SAUSAGES
INNOVATION THROUGH TRADITION
LACTIC ACID BACTERIA
STAPHYLOCOCCI
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The main issue addressed in this review is the need for innovation in the artisanal production of dry fermented sausages-leveraging rather than discarding tradition, together with some practical strategies available to achieve it. Throughout the text, emphasis is placed on the autochthonous microbiota responsible for the identity and unique sensory characteristics of these products. The available strategies to introduce innovation in this manufacturing process rely on metabolic flexibility of microbial strains. In this sense, this review evaluates the application of several tools aimed at improving the quality and safety of artisanal dry fermented sausages focusing on the microbial community role. The most studied alternatives to enhance dry sausage production comprise the use of autochthonous starter cultures-including functional and/or probiotic strains, the production of bacteriocins, and the generation of bioactive peptides, which have been thoroughly covered herein. The purpose of this work is to review recent research about novel different strategies available for food technologists to improve safety and quality in the manufacture of dry fermented sausages. Additional support strategies-quality product registers and innovation through tradition-have been suggested as complementary actions towards a successful introduction of indigenous microbial communities into traditional dry sausage production.
Fil: Palavecino Prpich, Noelia Zulema. Universidad Nacional del Chaco Austral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
Fil: Camprubí, Germán Edgardo. Universidad Nacional del Nordeste; Argentina
Fil: Cayré, María Elisa. Universidad Nacional del Chaco Austral; Argentina
Fil: Castro, Marcela Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional del Chaco Austral; Argentina
description The main issue addressed in this review is the need for innovation in the artisanal production of dry fermented sausages-leveraging rather than discarding tradition, together with some practical strategies available to achieve it. Throughout the text, emphasis is placed on the autochthonous microbiota responsible for the identity and unique sensory characteristics of these products. The available strategies to introduce innovation in this manufacturing process rely on metabolic flexibility of microbial strains. In this sense, this review evaluates the application of several tools aimed at improving the quality and safety of artisanal dry fermented sausages focusing on the microbial community role. The most studied alternatives to enhance dry sausage production comprise the use of autochthonous starter cultures-including functional and/or probiotic strains, the production of bacteriocins, and the generation of bioactive peptides, which have been thoroughly covered herein. The purpose of this work is to review recent research about novel different strategies available for food technologists to improve safety and quality in the manufacture of dry fermented sausages. Additional support strategies-quality product registers and innovation through tradition-have been suggested as complementary actions towards a successful introduction of indigenous microbial communities into traditional dry sausage production.
publishDate 2021
dc.date.none.fl_str_mv 2021-03
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/11336/138279
Palavecino Prpich, Noelia Zulema; Camprubí, Germán Edgardo; Cayré, María Elisa; Castro, Marcela Paola; Indigenous microbiota to leverage traditional dry sausage production; Hindawi Publishing Corporation; International Journal of Food Science; 2021; 3-2021; 1-15
2356-7015
2314-5765
CONICET Digital
CONICET
url http://hdl.handle.net/11336/138279
identifier_str_mv Palavecino Prpich, Noelia Zulema; Camprubí, Germán Edgardo; Cayré, María Elisa; Castro, Marcela Paola; Indigenous microbiota to leverage traditional dry sausage production; Hindawi Publishing Corporation; International Journal of Food Science; 2021; 3-2021; 1-15
2356-7015
2314-5765
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://www.hindawi.com/journals/ijfs/2021/6696856/
info:eu-repo/semantics/altIdentifier/doi/10.1155/2021/6696856
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Hindawi Publishing Corporation
publisher.none.fl_str_mv Hindawi Publishing Corporation
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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