Cited by 111Probiotics and Fermented FoodsMeat and Animal Product QualityFermentation and Sensory Analysis

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Characterization and selection of Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures

Ammor, Salim, Dufour, Eric, Zagorec, Monique, Chaillou, Stéphane, Chevallier, Isabelle·2005·Food Microbiology

DOI 10.1016/j.fm.2004.11.016

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Abstract

A total of 36 Lactobacillus sakei strains isolated from traditional dry sausage, produced without the use of starter cultures, were characterized in respect to their technological properties, i.e. growth and acidification kinetics, ability to grow at different temperatures, pH values or salt concentrations, gas production from glucose, heme-dependent catalase activity, inhibitory activity against pathogens and proteolytic and lipolytic activities. Growth rates were comprised between 0.12 and 0.55 gen/h; while acidification rates varied from 0.01 and 0.07 pH unit/h. All isolates were able to grow at pH 4.2-9.6 and at 15 degrees C on acetate agar supplemented with 4% NaCl, but were not able to grow at 0 and 45 degrees C and with 10% NaCl in the same pH conditions. However, 97% of the isolates were able to grow at 4 degrees C, but only 11%, and 55% were able to grow at pH 3.9 and with 6.5% NaCl, respectively. All isolates were homofermentative from glucose. Heme-dependant catalase activity was found for 97% of the isolates and 3% displayed antibacterial activity against Listeria innocua. Most isolates showed leucine and valine arylamidase and only one exhibited a lipase (C14) activity. Two strains were selected using a multi-variate analysis. Both of them showed a panel of properties highly desirable in sausage fermentation. We propose the use of these strains, in combination with coagulase-negative staphylococci as starter cultures in the studied small-scale facility in order to improve and standardize sausage safety and quality while preserving their typicality.

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Authors: Ammor, S., Dufour, E., Zagorec, M., Chaillou, S., & Chevallier, I.
Affiliations: Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
Corresponding author: Chevallier, Isabelle
ORCID: Zagorec, Monique
Chaillou, Stéphane
Venue: Food Microbiology
Publisher: Elsevier BV
Published: 2005-12
Volume: 22
Issue: 6
Pages: 529-538
ISSN: 0740-0020 (ISSN-L)
DOI: 10.1016/j.fm.2004.11.016
OpenAlex: W2075627469
Cited by: 111
References: 26
Citations by year: 2026: 4 · 2025: 4 · 2024: 7 · 2023: 8 · 2022: 5 · 2021: 5 · 2020: 4 · 2019: 5 · 2018: 3 · 2017: 5 · 2016: 4 · 2015: 9 · 2014: 6 · 2013: 8 · 2012: 6
FWCI: 6.13
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Microbiology (publishedVersion)
HAL (submittedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Keywords: Lactobacillus sakei, starter cultures, strain selection, acidification kinetics, growth kinetics, antibacterial activity, Listeria innocua, proteolytic activity, lipase activity, arylamidase, salt tolerance, heat tolerance, pH tolerance, sausage fermentation, coagulase-negative staphylococci

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Characterization and selection of Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures

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