Technological characterisation of probiotic lactic acid bacteria as starter cultures for dry fermented sausages

Autores
Agüero, Nadia de Lourdes; Frizzo, Laureano Sebastian; Ouwehand, Arthur C.; Aleu, Gonzalo; Rosmini, Marcelo Raul
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this study was to investigate probiotic microorganisms for use as starter cultures in dry fermented sausages production. A total of eight strains were studied evaluating technological and safety characteristics including the ability to grow, lactic acid production, gas formation, catalase activity, nitrate reductase activity, proteolytic activity, lipolytic activity, hydrogen peroxide production, salt tolerance, performance at low temperatures, decarboxylation of amino acids and antimicrobial activity against pathogens associated with the product. Lactobacillus rhamnosus R0011, L. rhamnosus Lr-32, Lactobacillus paracasei Lpc-37, Lactobacillus casei Shirota and Enterococcus faecium MXVK29 were good candidates for use as fermented sausages starters cultures because they showed the best technological and safety properties since they did not demonstrate amino acid decarboxylation but showed antimicrobial activity against Listeria monocytogenes, Escherichia coli, Salmonella Dublin and Staphylococcus aureus. L. rhamnosus Lr-32 was the strain best tolerating the levels of salt, nitrate and low pH during the simulated stages of fermentation and ripening of sausage. The strain was thus the most promising of the tested probiotics as sausage starter culture. The findings warrant studies in a meat matrix, such as that of raw-cured sausage, to evaluate the effects of L. rhamnosus Lr-32 under actual conditions.
Fil: Agüero, Nadia de Lourdes. Universidad Católica de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Frizzo, Laureano Sebastian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; Argentina
Fil: Ouwehand, Arthur C.. No especifíca;
Fil: Aleu, Gonzalo. Universidad Católica de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Rosmini, Marcelo Raul. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública Veterinaria; Argentina
Materia
DRY FERMENTED SAUSAGES
HEALTHY MEATS
LACTOBACILLUS
PROBIOTIC
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:11336/145687
Acceder
id CONICETDig_83170d8da05f079568f9c747522d2f0d
oai_identifier_str oai:ri.conicet.gov.ar:11336/145687
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Technological characterisation of probiotic lactic acid bacteria as starter cultures for dry fermented sausagesAgüero, Nadia de LourdesFrizzo, Laureano SebastianOuwehand, Arthur C.Aleu, GonzaloRosmini, Marcelo RaulDRY FERMENTED SAUSAGESHEALTHY MEATSLACTOBACILLUSPROBIOTIChttps://purl.org/becyt/ford/4.3https://purl.org/becyt/ford/4The objective of this study was to investigate probiotic microorganisms for use as starter cultures in dry fermented sausages production. A total of eight strains were studied evaluating technological and safety characteristics including the ability to grow, lactic acid production, gas formation, catalase activity, nitrate reductase activity, proteolytic activity, lipolytic activity, hydrogen peroxide production, salt tolerance, performance at low temperatures, decarboxylation of amino acids and antimicrobial activity against pathogens associated with the product. Lactobacillus rhamnosus R0011, L. rhamnosus Lr-32, Lactobacillus paracasei Lpc-37, Lactobacillus casei Shirota and Enterococcus faecium MXVK29 were good candidates for use as fermented sausages starters cultures because they showed the best technological and safety properties since they did not demonstrate amino acid decarboxylation but showed antimicrobial activity against Listeria monocytogenes, Escherichia coli, Salmonella Dublin and Staphylococcus aureus. L. rhamnosus Lr-32 was the strain best tolerating the levels of salt, nitrate and low pH during the simulated stages of fermentation and ripening of sausage. The strain was thus the most promising of the tested probiotics as sausage starter culture. The findings warrant studies in a meat matrix, such as that of raw-cured sausage, to evaluate the effects of L. rhamnosus Lr-32 under actual conditions.Fil: Agüero, Nadia de Lourdes. Universidad Católica de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Frizzo, Laureano Sebastian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Ouwehand, Arthur C.. No especifíca;Fil: Aleu, Gonzalo. Universidad Católica de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Rosmini, Marcelo Raul. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública Veterinaria; ArgentinaMolecular Diversity Preservation International2020-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/145687Agüero, Nadia de Lourdes; Frizzo, Laureano Sebastian; Ouwehand, Arthur C.; Aleu, Gonzalo; Rosmini, Marcelo Raul; Technological characterisation of probiotic lactic acid bacteria as starter cultures for dry fermented sausages; Molecular Diversity Preservation International; Foods; 9; 5; 5-2020; 1-182304-8158CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/9/5/596info:eu-repo/semantics/altIdentifier/doi/10.3390/foods9050596info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:05:04Zoai:ri.conicet.gov.ar:11336/145687instacron: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 10:05:04.694CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Technological characterisation of probiotic lactic acid bacteria as starter cultures for dry fermented sausages
title Technological characterisation of probiotic lactic acid bacteria as starter cultures for dry fermented sausages
spellingShingle Technological characterisation of probiotic lactic acid bacteria as starter cultures for dry fermented sausages
Agüero, Nadia de Lourdes
DRY FERMENTED SAUSAGES
HEALTHY MEATS
LACTOBACILLUS
PROBIOTIC
title_short Technological characterisation of probiotic lactic acid bacteria as starter cultures for dry fermented sausages
title_full Technological characterisation of probiotic lactic acid bacteria as starter cultures for dry fermented sausages
title_fullStr Technological characterisation of probiotic lactic acid bacteria as starter cultures for dry fermented sausages
title_full_unstemmed Technological characterisation of probiotic lactic acid bacteria as starter cultures for dry fermented sausages
title_sort Technological characterisation of probiotic lactic acid bacteria as starter cultures for dry fermented sausages
dc.creator.none.fl_str_mv Agüero, Nadia de Lourdes
Frizzo, Laureano Sebastian
Ouwehand, Arthur C.
Aleu, Gonzalo
Rosmini, Marcelo Raul
author Agüero, Nadia de Lourdes
author_facet Agüero, Nadia de Lourdes
Frizzo, Laureano Sebastian
Ouwehand, Arthur C.
Aleu, Gonzalo
Rosmini, Marcelo Raul
author_role author
author2 Frizzo, Laureano Sebastian
Ouwehand, Arthur C.
Aleu, Gonzalo
Rosmini, Marcelo Raul
author2_role author
author
author
author
dc.subject.none.fl_str_mv DRY FERMENTED SAUSAGES
HEALTHY MEATS
LACTOBACILLUS
PROBIOTIC
topic DRY FERMENTED SAUSAGES
HEALTHY MEATS
LACTOBACILLUS
PROBIOTIC
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.3
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv The objective of this study was to investigate probiotic microorganisms for use as starter cultures in dry fermented sausages production. A total of eight strains were studied evaluating technological and safety characteristics including the ability to grow, lactic acid production, gas formation, catalase activity, nitrate reductase activity, proteolytic activity, lipolytic activity, hydrogen peroxide production, salt tolerance, performance at low temperatures, decarboxylation of amino acids and antimicrobial activity against pathogens associated with the product. Lactobacillus rhamnosus R0011, L. rhamnosus Lr-32, Lactobacillus paracasei Lpc-37, Lactobacillus casei Shirota and Enterococcus faecium MXVK29 were good candidates for use as fermented sausages starters cultures because they showed the best technological and safety properties since they did not demonstrate amino acid decarboxylation but showed antimicrobial activity against Listeria monocytogenes, Escherichia coli, Salmonella Dublin and Staphylococcus aureus. L. rhamnosus Lr-32 was the strain best tolerating the levels of salt, nitrate and low pH during the simulated stages of fermentation and ripening of sausage. The strain was thus the most promising of the tested probiotics as sausage starter culture. The findings warrant studies in a meat matrix, such as that of raw-cured sausage, to evaluate the effects of L. rhamnosus Lr-32 under actual conditions.
Fil: Agüero, Nadia de Lourdes. Universidad Católica de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Frizzo, Laureano Sebastian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; Argentina
Fil: Ouwehand, Arthur C.. No especifíca;
Fil: Aleu, Gonzalo. Universidad Católica de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Rosmini, Marcelo Raul. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública Veterinaria; Argentina
description The objective of this study was to investigate probiotic microorganisms for use as starter cultures in dry fermented sausages production. A total of eight strains were studied evaluating technological and safety characteristics including the ability to grow, lactic acid production, gas formation, catalase activity, nitrate reductase activity, proteolytic activity, lipolytic activity, hydrogen peroxide production, salt tolerance, performance at low temperatures, decarboxylation of amino acids and antimicrobial activity against pathogens associated with the product. Lactobacillus rhamnosus R0011, L. rhamnosus Lr-32, Lactobacillus paracasei Lpc-37, Lactobacillus casei Shirota and Enterococcus faecium MXVK29 were good candidates for use as fermented sausages starters cultures because they showed the best technological and safety properties since they did not demonstrate amino acid decarboxylation but showed antimicrobial activity against Listeria monocytogenes, Escherichia coli, Salmonella Dublin and Staphylococcus aureus. L. rhamnosus Lr-32 was the strain best tolerating the levels of salt, nitrate and low pH during the simulated stages of fermentation and ripening of sausage. The strain was thus the most promising of the tested probiotics as sausage starter culture. The findings warrant studies in a meat matrix, such as that of raw-cured sausage, to evaluate the effects of L. rhamnosus Lr-32 under actual conditions.
publishDate 2020
dc.date.none.fl_str_mv 2020-05
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/11336/145687
Agüero, Nadia de Lourdes; Frizzo, Laureano Sebastian; Ouwehand, Arthur C.; Aleu, Gonzalo; Rosmini, Marcelo Raul; Technological characterisation of probiotic lactic acid bacteria as starter cultures for dry fermented sausages; Molecular Diversity Preservation International; Foods; 9; 5; 5-2020; 1-18
2304-8158
CONICET Digital
CONICET
url http://hdl.handle.net/11336/145687
identifier_str_mv Agüero, Nadia de Lourdes; Frizzo, Laureano Sebastian; Ouwehand, Arthur C.; Aleu, Gonzalo; Rosmini, Marcelo Raul; Technological characterisation of probiotic lactic acid bacteria as starter cultures for dry fermented sausages; Molecular Diversity Preservation International; Foods; 9; 5; 5-2020; 1-18
2304-8158
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.mdpi.com/2304-8158/9/5/596
info:eu-repo/semantics/altIdentifier/doi/10.3390/foods9050596
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
dc.publisher.none.fl_str_mv Molecular Diversity Preservation International
publisher.none.fl_str_mv Molecular Diversity Preservation International
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
_version_ 1842269890412544000
score 13.13397

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