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Co-inoculation with Staphylococcus equorum and Lactobacillus sakei reduces vasoactive biogenic amines in traditional dry-cured sausages

2021Journal 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.authorFialho, A.R.
dc.contributor.authorFraqueza, M.J.
dc.contributor.authorOliveira, Margarida
dc.contributor.authorElias, Miguel
dc.date.accessioned2021-07-05T16:17:34Z
dc.date.available2021-07-05T16:17:34Z
dc.date.issued2021
dc.description.abstractDry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of the most popular in South Portugal. The aim of the present work was to evaluate the effect of combined starters on the safety and quality of PA preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, color, texture, and sensory attributes were assessed. Three starter cultures were used, namely Staphylococcus equorum S2M7 and Lactobacillus sakei CV3C2, both separate and combined with the 2RB4 yeast strain at a concentration of 106 cfu/g. Dextrose 0.25% was added to the meat batter. Starters had a significant effect on the reduction of aW values (0.845 to 0.823). The treatment with L. sakei as well as the co-inoculation of L. sakei with S. equorum effectively reduced the L. monocytogenes counts to undetectable levels. Sausages co-inoculated with S. equorum S2M7/L. sakei CV3C2 showed a significant reduction in the content of vasoactive amines, namely tryptamine (26.21 to 15.70) and β-phenylethylamine (4.80 to 3.69). Regarding texture, control PA showed higher hardness values, and the starters promoted the cohesiveness of the batter while reducing chewiness. The studied starters did not compromise the sensory characteristics of PApt_PT
dc.description.sponsorshipFCTpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationDias, Igor, Laranjo, M; Potes,Maria E.; Agulheiro-Santos, Ana C.; Ricardo-Rodrigues, S. ; Fialho, Ana R.; Véstia, J.; Fraqueza, Maria J. ; Oliveira, Margarida & Miguel Elias. 2021. "Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages" International Journal of Environmental Research and Public Health 18, no. 13: 7100. https://doi.org/10.3390/ijerph18137100pt_PT
dc.identifier.doihttps://doi.org/10.3390/ijerph18137100pt_PT
dc.identifier.eissn1660-4601
dc.identifier.urihttp://hdl.handle.net/10400.15/3516
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationPDR2020-1.0.1-FEADER-031373 and PDR2020-1.0.1-FEADER031359, funded by national funds through Fundação para a Ciência e a Tecnologia (FCT)/MCTES and cofunded 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 FCTpt_PT
dc.relation.publisherversionhttps://www.mdpi.com/1660-4601/18/13/7100#citept_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectdry-cured sausagespt_PT
dc.subjectstarter culturespt_PT
dc.subjectStaphylococcipt_PT
dc.subjectlactic acid bacteriapt_PT
dc.subjectfood safetypt_PT
dc.subjectbiogenic aminespt_PT
dc.subjectListeria monocytogenespt_PT
dc.subjectfood qualitypt_PT
dc.titleCo-inoculation with Staphylococcus equorum and Lactobacillus sakei reduces vasoactive biogenic amines in traditional dry-cured sausagespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.conferencePlaceBasel, Switzerlandpt_PT
oaire.citation.issue13pt_PT
oaire.citation.startPage7100pt_PT
oaire.citation.titleInt. J. Environ. Res. Public Healthpt_PT
oaire.citation.volume18pt_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.latestForDiscovery26841e3a-3932-46db-9969-bf94ed69ed0c

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