Indigenous starter cultures to improve quality of artisanal dry fermented sausages from Chaco (Argentina)

Autores
Palavecino Prpich, Noelia Zulema; Castro, Marcela Paola; Cayre, María Elisa; Garro, Oscar Alfredo; Vignolo, Graciela Margarita
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. In order to evaluate their performance in situ and considering technological features of the isolated strains, two mixed selected autochthonous starter cultures (SAS) were designed: (i) SAS-1 (Lactobacillus sakei 487 + Staphylococcus vitulinus C2) and (ii) SAS-2 (L. sakei 442 + S. xylosus C8). Cultures were introduced into dry sausage manufacturing process at a local small-scale facility. Microbiological and physicochemical parameters were monitored throughout fermentation and ripening periods, while sensory attributes of the final products were evaluated by a trained panel. Lactic acid bacteria revealed their ability to colonize and adapt properly to the meat matrix, inhibiting the growth of spontaneous microflora and enhancing safety and hygienic profile of the products. Both SAS showed a beneficial effect on lipid oxidation and texture of the final products. Staphylococcus vitulinus C2, from SAS-1, promoted a better redness of the final product. Sensory profile revealed that SAS addition preserved typical sensory attributes. Introduction of these cultures could provide an additional tool to standardize manufacturing processes aiming to enhance safety and quality while keeping typical sensory attributes of regional dry fermented sausages.
Fil: Palavecino Prpich, Noelia Zulema. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Castro, Marcela Paola. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Cayre, María Elisa. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina
Fil: Garro, Oscar Alfredo. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Materia
TRADITIONAL FERMENTED SAUSAGES
LACTIC ACID BACTERIA
TECHNOLOGICAL PROPERTIES
STARTER CULTURES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC 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:11336/28344
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/28344
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Indigenous starter cultures to improve quality of artisanal dry fermented sausages from Chaco (Argentina)Palavecino Prpich, Noelia ZulemaCastro, Marcela PaolaCayre, María ElisaGarro, Oscar AlfredoVignolo, Graciela MargaritaTRADITIONAL FERMENTED SAUSAGESLACTIC ACID BACTERIATECHNOLOGICAL PROPERTIESSTARTER CULTUREShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. In order to evaluate their performance in situ and considering technological features of the isolated strains, two mixed selected autochthonous starter cultures (SAS) were designed: (i) SAS-1 (Lactobacillus sakei 487 + Staphylococcus vitulinus C2) and (ii) SAS-2 (L. sakei 442 + S. xylosus C8). Cultures were introduced into dry sausage manufacturing process at a local small-scale facility. Microbiological and physicochemical parameters were monitored throughout fermentation and ripening periods, while sensory attributes of the final products were evaluated by a trained panel. Lactic acid bacteria revealed their ability to colonize and adapt properly to the meat matrix, inhibiting the growth of spontaneous microflora and enhancing safety and hygienic profile of the products. Both SAS showed a beneficial effect on lipid oxidation and texture of the final products. Staphylococcus vitulinus C2, from SAS-1, promoted a better redness of the final product. Sensory profile revealed that SAS addition preserved typical sensory attributes. Introduction of these cultures could provide an additional tool to standardize manufacturing processes aiming to enhance safety and quality while keeping typical sensory attributes of regional dry fermented sausages.Fil: Palavecino Prpich, Noelia Zulema. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Castro, Marcela Paola. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Cayre, María Elisa. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; ArgentinaFil: Garro, Oscar Alfredo. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaHindawi Publishing Corporation2015-01-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/28344Palavecino Prpich, Noelia Zulema; Castro, Marcela Paola; Cayre, María Elisa; Garro, Oscar Alfredo; Vignolo, Graciela Margarita; Indigenous starter cultures to improve quality of artisanal dry fermented sausages from Chaco (Argentina); Hindawi Publishing Corporation; International Journal of Food Science; 2015; 931970; 31-1-2015; 1-92356-70152314-5765CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1155/2015/931970info:eu-repo/semantics/altIdentifier/doi/info:eu-repo/semantics/openAccessAtribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)https://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:10:21Zoai:ri.conicet.gov.ar:11336/28344instacron: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 10:10:21.638CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Indigenous starter cultures to improve quality of artisanal dry fermented sausages from Chaco (Argentina)
title Indigenous starter cultures to improve quality of artisanal dry fermented sausages from Chaco (Argentina)
spellingShingle Indigenous starter cultures to improve quality of artisanal dry fermented sausages from Chaco (Argentina)
Palavecino Prpich, Noelia Zulema
TRADITIONAL FERMENTED SAUSAGES
LACTIC ACID BACTERIA
TECHNOLOGICAL PROPERTIES
STARTER CULTURES
title_short Indigenous starter cultures to improve quality of artisanal dry fermented sausages from Chaco (Argentina)
title_full Indigenous starter cultures to improve quality of artisanal dry fermented sausages from Chaco (Argentina)
title_fullStr Indigenous starter cultures to improve quality of artisanal dry fermented sausages from Chaco (Argentina)
title_full_unstemmed Indigenous starter cultures to improve quality of artisanal dry fermented sausages from Chaco (Argentina)
title_sort Indigenous starter cultures to improve quality of artisanal dry fermented sausages from Chaco (Argentina)
dc.creator.none.fl_str_mv Palavecino Prpich, Noelia Zulema
Castro, Marcela Paola
Cayre, María Elisa
Garro, Oscar Alfredo
Vignolo, Graciela Margarita
author Palavecino Prpich, Noelia Zulema
author_facet Palavecino Prpich, Noelia Zulema
Castro, Marcela Paola
Cayre, María Elisa
Garro, Oscar Alfredo
Vignolo, Graciela Margarita
author_role author
author2 Castro, Marcela Paola
Cayre, María Elisa
Garro, Oscar Alfredo
Vignolo, Graciela Margarita
author2_role author
author
author
author
dc.subject.none.fl_str_mv TRADITIONAL FERMENTED SAUSAGES
LACTIC ACID BACTERIA
TECHNOLOGICAL PROPERTIES
STARTER CULTURES
topic TRADITIONAL FERMENTED SAUSAGES
LACTIC ACID BACTERIA
TECHNOLOGICAL PROPERTIES
STARTER CULTURES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. In order to evaluate their performance in situ and considering technological features of the isolated strains, two mixed selected autochthonous starter cultures (SAS) were designed: (i) SAS-1 (Lactobacillus sakei 487 + Staphylococcus vitulinus C2) and (ii) SAS-2 (L. sakei 442 + S. xylosus C8). Cultures were introduced into dry sausage manufacturing process at a local small-scale facility. Microbiological and physicochemical parameters were monitored throughout fermentation and ripening periods, while sensory attributes of the final products were evaluated by a trained panel. Lactic acid bacteria revealed their ability to colonize and adapt properly to the meat matrix, inhibiting the growth of spontaneous microflora and enhancing safety and hygienic profile of the products. Both SAS showed a beneficial effect on lipid oxidation and texture of the final products. Staphylococcus vitulinus C2, from SAS-1, promoted a better redness of the final product. Sensory profile revealed that SAS addition preserved typical sensory attributes. Introduction of these cultures could provide an additional tool to standardize manufacturing processes aiming to enhance safety and quality while keeping typical sensory attributes of regional dry fermented sausages.
Fil: Palavecino Prpich, Noelia Zulema. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Castro, Marcela Paola. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Cayre, María Elisa. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina
Fil: Garro, Oscar Alfredo. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
description Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. In order to evaluate their performance in situ and considering technological features of the isolated strains, two mixed selected autochthonous starter cultures (SAS) were designed: (i) SAS-1 (Lactobacillus sakei 487 + Staphylococcus vitulinus C2) and (ii) SAS-2 (L. sakei 442 + S. xylosus C8). Cultures were introduced into dry sausage manufacturing process at a local small-scale facility. Microbiological and physicochemical parameters were monitored throughout fermentation and ripening periods, while sensory attributes of the final products were evaluated by a trained panel. Lactic acid bacteria revealed their ability to colonize and adapt properly to the meat matrix, inhibiting the growth of spontaneous microflora and enhancing safety and hygienic profile of the products. Both SAS showed a beneficial effect on lipid oxidation and texture of the final products. Staphylococcus vitulinus C2, from SAS-1, promoted a better redness of the final product. Sensory profile revealed that SAS addition preserved typical sensory attributes. Introduction of these cultures could provide an additional tool to standardize manufacturing processes aiming to enhance safety and quality while keeping typical sensory attributes of regional dry fermented sausages.
publishDate 2015
dc.date.none.fl_str_mv 2015-01-31
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/11336/28344
Palavecino Prpich, Noelia Zulema; Castro, Marcela Paola; Cayre, María Elisa; Garro, Oscar Alfredo; Vignolo, Graciela Margarita; Indigenous starter cultures to improve quality of artisanal dry fermented sausages from Chaco (Argentina); Hindawi Publishing Corporation; International Journal of Food Science; 2015; 931970; 31-1-2015; 1-9
2356-7015
2314-5765
CONICET Digital
CONICET
url http://hdl.handle.net/11336/28344
identifier_str_mv Palavecino Prpich, Noelia Zulema; Castro, Marcela Paola; Cayre, María Elisa; Garro, Oscar Alfredo; Vignolo, Graciela Margarita; Indigenous starter cultures to improve quality of artisanal dry fermented sausages from Chaco (Argentina); Hindawi Publishing Corporation; International Journal of Food Science; 2015; 931970; 31-1-2015; 1-9
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/doi/10.1155/2015/931970
info:eu-repo/semantics/altIdentifier/doi/
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
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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