The DOI matches its Crossref record; 26 of the 26 references it cites were found in a registry or an index.
Characterization and selection of Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures
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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“fermented meat, for instance, was characterized by L. sakei (typically present during ripening, aging, and fermentation), S. equorum , and Latilactobacillus curvatus .”
From Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome. (2024) · cites this paper as [95]
Citations
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Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications
dos Reis, J. A., de Paula, A. T., Casarotti, S. N., & Penna, A. L. B. (2012) · Food Engineering Reviews · doi:10.1007/s12393-012-9051-2 · Cited by 484
Ammor, M. S., & Mayo, B. (2006) · Meat Science · doi:10.1016/j.meatsci.2006.10.022 · Cited by 437
A review of selection criteria for starter culture development in the food fermentation industry
Vinicius De Melo Pereira, G., De Carvalho Neto, D. P., Junqueira, A. C. D. O., Karp, S. G., Letti, L. A. J., Magalhães Júnior, A. I., & Soccol, C. R. (2020) · Food Reviews International · doi:10.1080/87559129.2019.1630636 · Cited by 189
Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome.
Carlino, N., Blanco-Míguez, A., Punčochář, M., Mengoni, C., Pinto, F., Tatti, A., Manghi, P., Armanini, F., Avagliano, M., Barcenilla, C., et al. (2024) · Cell · doi:10.1016/j.cell.2024.07.039 · Cited by 146
Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products
Zagorec, M., & Champomier‐Vergès, M. (2017) · Microorganisms · doi:10.3390/microorganisms5030056 · Cited by 150
Self-citation
Metadata
- 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
- Venue
- Food Microbiology
- Publisher
- Elsevier BV
- Published
- 2005-12
- Volume
- 22
- Issue
- 6
- Pages
- 529-538
- ISSN
- 0740-0020 (ISSN-L)
- 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
- 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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