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Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages

2022Journal article Open access
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dc.contributor.authorDias, Igor
dc.contributor.authorLaranjo, M.
dc.contributor.authorPotes, M. E.
dc.contributor.authorAgulheiro-Santos, A.C.
dc.contributor.authorRicardo Rodrigues, S.
dc.contributor.authorFraqueza, M.J.
dc.contributor.authorOliveira, Margarida
dc.contributor.authorElias, M.
dc.date.accessioned2022-01-25T17:01:22Z
dc.date.available2022-01-25T17:01:22Z
dc.date.issued2022
dc.description.abstractPaio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high concentration of starter cultures with an extended fermentation step on the safety and quality of PA. Physicochemical parameters, microbiological parameters, biogenic amines, colour, texture profile, and sensory attributes were assessed. Five starters were selected based on our previous works. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056, and a yeast strain (2RB4) were co-inoculated in meat batters at a concentration of 108 cfu/g for bacteria and 106 cfu/g for yeast strain, and 0.25% dextrose was added. Inoculated starters significantly reduced pH, Listeria monocytogenes counts, and total content in biogenic amines. The studied starter cultures did not compromise the sensory characteristics of PA, and thus, their use can be considered to protect these sausages and contribute to their safety.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationDias, I., Laranjo, M., Potes, M.E.; Agulheiro-Santos, A.C.; Ricardo-Rodrigues, S., Fraqueza, M.J., Oliveira, M. & Elias, M. 2022 Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages. Fermentation. ; 8(2):49. https://doi.org/10.3390/fermentation8020049pt_PT
dc.identifier.doihttps://doi.org/10.3390/fermentation8020049pt_PT
dc.identifier.eissn2311-5637
dc.identifier.urihttp://hdl.handle.net/10400.15/3871
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationPDR2020-1.0.1-FEADER-031373 and PDR2020-1.0.1-FEADER-031359, funded by national funds through Fundação para a Ciência e a Tecnologia (FCT)/MCTESpt_PT
dc.relationCo-funded through the European Regional Development Fund (ERDF)pt_PT
dc.relationprojects UIDB/05183/2020 (MED) and UIDP/00276/2020 (CIISA) financed by national funds through FCT.pt_PT
dc.relation.ispartofseries;49
dc.relation.publisherversionhttps://www.mdpi.com/2311-5637/8/2/49pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/pt_PT
dc.subjectdry-fermented sausagespt_PT
dc.subjectPaio do Alentejopt_PT
dc.subjectfood safetypt_PT
dc.subjectstarter culturespt_PT
dc.subjectbiogenic aminespt_PT
dc.subjectfoodborne pathogenspt_PT
dc.subjectfood qualitypt_PT
dc.titleStaphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausagespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue2pt_PT
oaire.citation.startPage49pt_PT
oaire.citation.titleFermentationpt_PT
oaire.citation.volume8pt_PT
person.familyNameAlexandre Silva Dias
person.familyNameOliveira
person.givenNameIgor
person.givenNameMargarida
person.identifier.ciencia-id3913-EE5F-8399
person.identifier.ciencia-idB71B-11DE-0042
person.identifier.orcid0000-0002-9075-9568
person.identifier.orcid0000-0003-2491-0669
person.identifier.ridJ-8454-2016
person.identifier.scopus-author-id55953401200
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication26841e3a-3932-46db-9969-bf94ed69ed0c
relation.isAuthorOfPublicationf41f0317-bb74-4fa5-b23b-ba4acbb52941
relation.isAuthorOfPublication.latestForDiscoveryf41f0317-bb74-4fa5-b23b-ba4acbb52941

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