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Javier Carballo - One of the best experts on this subject based on the ideXlab platform.
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effect of the use of selected starter cultures on some quality safety and sensorial properties of dacia sausage a traditional romanian dry sausage variety
Food Control, 2014Co-Authors: Inmaculada Franco, Ana Maria Ciuciu Simion, Camelia Vizireanu, Petru Alexe, Javier CarballoAbstract:Abstract The effect of selected starter cultures ( Lactobacillus sakei CECT5764 + Staphylococcus equorum SA25 or L. sakei CECT5764 + S. equorum SA25 + Lactobacillus acidophilus CECT903) on some quality, safety and sensorial characteristics of Dacia sausage, a Romanian traditional variety, was investigated. Physico-chemical parameters, microbial counts and biogenic amines during manufacture as well as the sensorial characteristics of the final products were determined both in control and in inoculated sausages. The use of starter cultures significantly ( P Micrococcaceae + Staphylococcaceae , and provoked an earlier drop of the pH values and the fall, even the disappearance, of the Enterobacteriaceae . The inoculated batches showed significantly ( P Results obtained in this work indicated that starter culture consisting of L. sakei CECT5764 + S. equorum SA25 + L. acidophilus CECT903 was the best culture for this type of sausage.
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technological and safety characteristics of Staphylococcaceae isolated from spanish traditional dry cured sausages
Food Microbiology, 2013Co-Authors: Aida Cachaldora, Sonia Fonseca, Inmaculada Franco, Javier CarballoAbstract:The aim of this study was to determine the technological properties (nitrate reductase, proteolytic and lipolytic activities; and the ability to grow at the temperature and pH values of fermenting sausage, and at high NaCl concentrations) and safety characteristics (amino acid decarboxylase and enterotoxigenic activities) of 38 strains of Staphylococcaceae (11 of Staphylococcus epidermidis, 15 of Staphylococcus equorum, 5 of Staphylococcus pasteuri and 7 of Staphylococcus saprophyticus) isolated from Androlla and Botillo, two Spanish traditional sausages, in order to evaluate their suitability as potential starter cultures in the manufacture of these sausages. Most strains were able to grow at 10 °C, in the presence of 10% and 15% NaCl and at pH values of 5.5 and 5.0, except for S. equorum strains, growth of which was reduced at these pH values. The proteolytic activity assessed by the agar plate method showed that 89.5% and 52.6% of the strains were able to hydrolyze sarcoplasmic and myofibrillar proteins, respectively. These results were not confirmed by electrophoretic assays as only 47.2% of the strains changed the SDS-PAGE profile of actin, myosin and/or sarcoplasmic protein extracts. The assessment of the lipolytic activity by titration showed that only 21.0% of the strains can hydrolyze pork fat to any extent; whereas the profiles of the freed fatty acids were different in the different strains. Most of the strains showed decarboxylase activity against histidine, lysine, ornithine and tyrosine, but the quantities of biogenic amines produced were in most cases <25 ppm and <5 ppm for putrescine and cadaverine, respectively. Only four strains (10.5%), of S. epidermidis, produced enterotoxin C.
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Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages
Food microbiology, 2012Co-Authors: Aida Cachaldora, Sonia Fonseca, Inmaculada Franco, Javier CarballoAbstract:The aim of this study was to determine the technological properties (nitrate reductase, proteolytic and lipolytic activities; and the ability to grow at the temperature and pH values of fermenting sausage, and at high NaCl concentrations) and safety characteristics (amino acid decarboxylase and enterotoxigenic activities) of 38 strains of Staphylococcaceae (11 of Staphylococcus epidermidis, 15 of Staphylococcus equorum, 5 of Staphylococcus pasteuri and 7 of Staphylococcus saprophyticus) isolated from Androlla and Botillo, two Spanish traditional sausages, in order to evaluate their suitability as potential starter cultures in the manufacture of these sausages. Most strains were able to grow at 10 °C, in the presence of 10% and 15% NaCl and at pH values of 5.5 and 5.0, except for S. equorum strains, growth of which was reduced at these pH values. The proteolytic activity assessed by the agar plate method showed that 89.5% and 52.6% of the strains were able to hydrolyze sarcoplasmic and myofibrillar proteins, respectively. These results were not confirmed by electrophoretic assays as only 47.2% of the strains changed the SDS-PAGE profile of actin, myosin and/or sarcoplasmic protein extracts. The assessment of the lipolytic activity by titration showed that only 21.0% of the strains can hydrolyze pork fat to any extent; whereas the profiles of the freed fatty acids were different in the different strains. Most of the strains showed decarboxylase activity against histidine, lysine, ornithine and tyrosine, but the quantities of biogenic amines produced were in most cases
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Study of the Micrococcaceae and Staphylococcaceae throughout the Manufacture of Dry-Cured Lacón (a Spanish Traditional Meat Product) Made without or with Additives
Journal of Food Research, 2012Co-Authors: José M. Lorenzo, Sonia Fonseca, Inmaculada Franco, María C. García Fontán, María Gómez, Javier CarballoAbstract:Micrococcaceae and Staphylococcaceae were enumerated (on SPC agar + 7.5% NaCl) in samples from the surface and the interior of pieces of dry-cured lacon (a Spanish traditional meat product), at different stages of the manufacturing process, and from six different batches (three made without and three with additives -glucose, sodium nitrite, sodium nitrate, sodium ascorbate, and sodium citrate-). The use of additives did not affect the counts or evolution of this microbial group. For four batches (two without and two with additives), a total of 335 strains were isolated and identified by classical methods. Staphylococcus xylosus was the most abundant and constant species throughout manufacture of the batches made without and with additives. Other species of staphylococci were isolated, including: Staph. equorum, Staph. sciuri, Staph. gallinarum, Staph. cohnii, Staph. intermedius, Staph. capitis, Staph. epidermidis, Staph. simulans and Staph. warneri. Species of Micrococcus or Kocuria isolated in very low proportions, included Kocuria varians, K. rosea, Micrococcus lylae and M. luteus.
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Microbiological characteristics of Botillo, a Spanish traditional pork sausage
LWT - Food Science and Technology, 2007Co-Authors: María C. García Fontán, Inmaculada Franco, José M. Lorenzo, Sidonia Martínez, Javier CarballoAbstract:Abstract Counts of total aerobic mesophilic flora on Standard Plate Count (SPC) agar, lactic acid bacteria on de Man Rogosa Sharpe (MRS) agar, salt tolerant flora on SPC agar +7.5% NaCl, and Enterobacteriaceae on Violet Red Bile Glucose (VRBG) agar, and some physico-chemical parameters (Total solids and NaCl contents and pH and a w values) were determined in 15 units of Botillo, a traditional dry-fermented sausage made in the NW of Spain. In general, high counts of all the investigated microbial groups were observed, with average values of 8.65 log Colony Forming Units (CFU)/g for the total aerobic mesophilic flora, 8.87 log CFU/g for the lactic acid bacteria, 6.56 log CFU/g for the salt tolerant flora, and 2.98 log CFU/g for the Enterobacteriaceae . After the end of the incubation period, from MRS agar, SPC agar +7.5% NaCl, and VRBG agar, 10 colonies were randomly taken from each Botillo unit and from each culture medium. A total of 150 strains per culture medium were then identified using classical methods. Among the isolates from MRS agar, Lactobacillus sakei predominated (23.3% of the isolates), followed by Lactobacillus alimentarius (17.3%), Lactobacillus curvatus (15.3%), Lactobacillus plantarum (12%) and Lactobacillus farciminis (10%). Of the 150 isolates obtained from SPC agar +7.5% NaCl, only 34 strains (22.6% of the isolates) belonged to the Staphylococcaceae or Micrococcaceae families. Among the Staphylococcaceae, Staphylococcus saprophyticus (8.6% of the isolates) was the main species, followed by Staphylococcus xylosus (4%), Staphylococcus lentus (2%) and Staphylococcus cohnii cohnii (1.3%); Staphylococcus epidermidis, Staphylococcus sciuri and Staphylococcus capitis were isolated in very low proportions. The Micrococcaceae strains isolated, belonging to the Micrococcus genus, could not be identified at species level. Of the 140 isolates obtained from VRBG agar, Hafnia alvei (32.14% of the isolates) was the main species, followed by Serratia liquefaciens (12.85%), Klebsiella oxytoca (5.71%) and Enterobacter cloacae (3.71%); only one isolate was identified as Salmonella ( Salmonella arizonae ) and one as Escherichia coli .
Inmaculada Franco - One of the best experts on this subject based on the ideXlab platform.
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effect of the use of selected starter cultures on some quality safety and sensorial properties of dacia sausage a traditional romanian dry sausage variety
Food Control, 2014Co-Authors: Inmaculada Franco, Ana Maria Ciuciu Simion, Camelia Vizireanu, Petru Alexe, Javier CarballoAbstract:Abstract The effect of selected starter cultures ( Lactobacillus sakei CECT5764 + Staphylococcus equorum SA25 or L. sakei CECT5764 + S. equorum SA25 + Lactobacillus acidophilus CECT903) on some quality, safety and sensorial characteristics of Dacia sausage, a Romanian traditional variety, was investigated. Physico-chemical parameters, microbial counts and biogenic amines during manufacture as well as the sensorial characteristics of the final products were determined both in control and in inoculated sausages. The use of starter cultures significantly ( P Micrococcaceae + Staphylococcaceae , and provoked an earlier drop of the pH values and the fall, even the disappearance, of the Enterobacteriaceae . The inoculated batches showed significantly ( P Results obtained in this work indicated that starter culture consisting of L. sakei CECT5764 + S. equorum SA25 + L. acidophilus CECT903 was the best culture for this type of sausage.
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technological and safety characteristics of Staphylococcaceae isolated from spanish traditional dry cured sausages
Food Microbiology, 2013Co-Authors: Aida Cachaldora, Sonia Fonseca, Inmaculada Franco, Javier CarballoAbstract:The aim of this study was to determine the technological properties (nitrate reductase, proteolytic and lipolytic activities; and the ability to grow at the temperature and pH values of fermenting sausage, and at high NaCl concentrations) and safety characteristics (amino acid decarboxylase and enterotoxigenic activities) of 38 strains of Staphylococcaceae (11 of Staphylococcus epidermidis, 15 of Staphylococcus equorum, 5 of Staphylococcus pasteuri and 7 of Staphylococcus saprophyticus) isolated from Androlla and Botillo, two Spanish traditional sausages, in order to evaluate their suitability as potential starter cultures in the manufacture of these sausages. Most strains were able to grow at 10 °C, in the presence of 10% and 15% NaCl and at pH values of 5.5 and 5.0, except for S. equorum strains, growth of which was reduced at these pH values. The proteolytic activity assessed by the agar plate method showed that 89.5% and 52.6% of the strains were able to hydrolyze sarcoplasmic and myofibrillar proteins, respectively. These results were not confirmed by electrophoretic assays as only 47.2% of the strains changed the SDS-PAGE profile of actin, myosin and/or sarcoplasmic protein extracts. The assessment of the lipolytic activity by titration showed that only 21.0% of the strains can hydrolyze pork fat to any extent; whereas the profiles of the freed fatty acids were different in the different strains. Most of the strains showed decarboxylase activity against histidine, lysine, ornithine and tyrosine, but the quantities of biogenic amines produced were in most cases <25 ppm and <5 ppm for putrescine and cadaverine, respectively. Only four strains (10.5%), of S. epidermidis, produced enterotoxin C.
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Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages
Food microbiology, 2012Co-Authors: Aida Cachaldora, Sonia Fonseca, Inmaculada Franco, Javier CarballoAbstract:The aim of this study was to determine the technological properties (nitrate reductase, proteolytic and lipolytic activities; and the ability to grow at the temperature and pH values of fermenting sausage, and at high NaCl concentrations) and safety characteristics (amino acid decarboxylase and enterotoxigenic activities) of 38 strains of Staphylococcaceae (11 of Staphylococcus epidermidis, 15 of Staphylococcus equorum, 5 of Staphylococcus pasteuri and 7 of Staphylococcus saprophyticus) isolated from Androlla and Botillo, two Spanish traditional sausages, in order to evaluate their suitability as potential starter cultures in the manufacture of these sausages. Most strains were able to grow at 10 °C, in the presence of 10% and 15% NaCl and at pH values of 5.5 and 5.0, except for S. equorum strains, growth of which was reduced at these pH values. The proteolytic activity assessed by the agar plate method showed that 89.5% and 52.6% of the strains were able to hydrolyze sarcoplasmic and myofibrillar proteins, respectively. These results were not confirmed by electrophoretic assays as only 47.2% of the strains changed the SDS-PAGE profile of actin, myosin and/or sarcoplasmic protein extracts. The assessment of the lipolytic activity by titration showed that only 21.0% of the strains can hydrolyze pork fat to any extent; whereas the profiles of the freed fatty acids were different in the different strains. Most of the strains showed decarboxylase activity against histidine, lysine, ornithine and tyrosine, but the quantities of biogenic amines produced were in most cases
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Study of the Micrococcaceae and Staphylococcaceae throughout the Manufacture of Dry-Cured Lacón (a Spanish Traditional Meat Product) Made without or with Additives
Journal of Food Research, 2012Co-Authors: José M. Lorenzo, Sonia Fonseca, Inmaculada Franco, María C. García Fontán, María Gómez, Javier CarballoAbstract:Micrococcaceae and Staphylococcaceae were enumerated (on SPC agar + 7.5% NaCl) in samples from the surface and the interior of pieces of dry-cured lacon (a Spanish traditional meat product), at different stages of the manufacturing process, and from six different batches (three made without and three with additives -glucose, sodium nitrite, sodium nitrate, sodium ascorbate, and sodium citrate-). The use of additives did not affect the counts or evolution of this microbial group. For four batches (two without and two with additives), a total of 335 strains were isolated and identified by classical methods. Staphylococcus xylosus was the most abundant and constant species throughout manufacture of the batches made without and with additives. Other species of staphylococci were isolated, including: Staph. equorum, Staph. sciuri, Staph. gallinarum, Staph. cohnii, Staph. intermedius, Staph. capitis, Staph. epidermidis, Staph. simulans and Staph. warneri. Species of Micrococcus or Kocuria isolated in very low proportions, included Kocuria varians, K. rosea, Micrococcus lylae and M. luteus.
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Microbiological characteristics of Botillo, a Spanish traditional pork sausage
LWT - Food Science and Technology, 2007Co-Authors: María C. García Fontán, Inmaculada Franco, José M. Lorenzo, Sidonia Martínez, Javier CarballoAbstract:Abstract Counts of total aerobic mesophilic flora on Standard Plate Count (SPC) agar, lactic acid bacteria on de Man Rogosa Sharpe (MRS) agar, salt tolerant flora on SPC agar +7.5% NaCl, and Enterobacteriaceae on Violet Red Bile Glucose (VRBG) agar, and some physico-chemical parameters (Total solids and NaCl contents and pH and a w values) were determined in 15 units of Botillo, a traditional dry-fermented sausage made in the NW of Spain. In general, high counts of all the investigated microbial groups were observed, with average values of 8.65 log Colony Forming Units (CFU)/g for the total aerobic mesophilic flora, 8.87 log CFU/g for the lactic acid bacteria, 6.56 log CFU/g for the salt tolerant flora, and 2.98 log CFU/g for the Enterobacteriaceae . After the end of the incubation period, from MRS agar, SPC agar +7.5% NaCl, and VRBG agar, 10 colonies were randomly taken from each Botillo unit and from each culture medium. A total of 150 strains per culture medium were then identified using classical methods. Among the isolates from MRS agar, Lactobacillus sakei predominated (23.3% of the isolates), followed by Lactobacillus alimentarius (17.3%), Lactobacillus curvatus (15.3%), Lactobacillus plantarum (12%) and Lactobacillus farciminis (10%). Of the 150 isolates obtained from SPC agar +7.5% NaCl, only 34 strains (22.6% of the isolates) belonged to the Staphylococcaceae or Micrococcaceae families. Among the Staphylococcaceae, Staphylococcus saprophyticus (8.6% of the isolates) was the main species, followed by Staphylococcus xylosus (4%), Staphylococcus lentus (2%) and Staphylococcus cohnii cohnii (1.3%); Staphylococcus epidermidis, Staphylococcus sciuri and Staphylococcus capitis were isolated in very low proportions. The Micrococcaceae strains isolated, belonging to the Micrococcus genus, could not be identified at species level. Of the 140 isolates obtained from VRBG agar, Hafnia alvei (32.14% of the isolates) was the main species, followed by Serratia liquefaciens (12.85%), Klebsiella oxytoca (5.71%) and Enterobacter cloacae (3.71%); only one isolate was identified as Salmonella ( Salmonella arizonae ) and one as Escherichia coli .
María C. García Fontán - One of the best experts on this subject based on the ideXlab platform.
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Study of the Micrococcaceae and Staphylococcaceae throughout the Manufacture of Dry-Cured Lacón (a Spanish Traditional Meat Product) Made without or with Additives
Journal of Food Research, 2012Co-Authors: José M. Lorenzo, Sonia Fonseca, Inmaculada Franco, María C. García Fontán, María Gómez, Javier CarballoAbstract:Micrococcaceae and Staphylococcaceae were enumerated (on SPC agar + 7.5% NaCl) in samples from the surface and the interior of pieces of dry-cured lacon (a Spanish traditional meat product), at different stages of the manufacturing process, and from six different batches (three made without and three with additives -glucose, sodium nitrite, sodium nitrate, sodium ascorbate, and sodium citrate-). The use of additives did not affect the counts or evolution of this microbial group. For four batches (two without and two with additives), a total of 335 strains were isolated and identified by classical methods. Staphylococcus xylosus was the most abundant and constant species throughout manufacture of the batches made without and with additives. Other species of staphylococci were isolated, including: Staph. equorum, Staph. sciuri, Staph. gallinarum, Staph. cohnii, Staph. intermedius, Staph. capitis, Staph. epidermidis, Staph. simulans and Staph. warneri. Species of Micrococcus or Kocuria isolated in very low proportions, included Kocuria varians, K. rosea, Micrococcus lylae and M. luteus.
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Microbiological characteristics of Botillo, a Spanish traditional pork sausage
LWT - Food Science and Technology, 2007Co-Authors: María C. García Fontán, Inmaculada Franco, José M. Lorenzo, Sidonia Martínez, Javier CarballoAbstract:Abstract Counts of total aerobic mesophilic flora on Standard Plate Count (SPC) agar, lactic acid bacteria on de Man Rogosa Sharpe (MRS) agar, salt tolerant flora on SPC agar +7.5% NaCl, and Enterobacteriaceae on Violet Red Bile Glucose (VRBG) agar, and some physico-chemical parameters (Total solids and NaCl contents and pH and a w values) were determined in 15 units of Botillo, a traditional dry-fermented sausage made in the NW of Spain. In general, high counts of all the investigated microbial groups were observed, with average values of 8.65 log Colony Forming Units (CFU)/g for the total aerobic mesophilic flora, 8.87 log CFU/g for the lactic acid bacteria, 6.56 log CFU/g for the salt tolerant flora, and 2.98 log CFU/g for the Enterobacteriaceae . After the end of the incubation period, from MRS agar, SPC agar +7.5% NaCl, and VRBG agar, 10 colonies were randomly taken from each Botillo unit and from each culture medium. A total of 150 strains per culture medium were then identified using classical methods. Among the isolates from MRS agar, Lactobacillus sakei predominated (23.3% of the isolates), followed by Lactobacillus alimentarius (17.3%), Lactobacillus curvatus (15.3%), Lactobacillus plantarum (12%) and Lactobacillus farciminis (10%). Of the 150 isolates obtained from SPC agar +7.5% NaCl, only 34 strains (22.6% of the isolates) belonged to the Staphylococcaceae or Micrococcaceae families. Among the Staphylococcaceae, Staphylococcus saprophyticus (8.6% of the isolates) was the main species, followed by Staphylococcus xylosus (4%), Staphylococcus lentus (2%) and Staphylococcus cohnii cohnii (1.3%); Staphylococcus epidermidis, Staphylococcus sciuri and Staphylococcus capitis were isolated in very low proportions. The Micrococcaceae strains isolated, belonging to the Micrococcus genus, could not be identified at species level. Of the 140 isolates obtained from VRBG agar, Hafnia alvei (32.14% of the isolates) was the main species, followed by Serratia liquefaciens (12.85%), Klebsiella oxytoca (5.71%) and Enterobacter cloacae (3.71%); only one isolate was identified as Salmonella ( Salmonella arizonae ) and one as Escherichia coli .
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Microbiological characteristics of "androlla", a Spanish traditional pork sausage.
Food microbiology, 2006Co-Authors: María C. García Fontán, Inmaculada Franco, José M. Lorenzo, Ana Dopico Parada, Javier CarballoAbstract:Abstract Counts of total aerobic mesophilic microflora, lactic acid bacteria, salt-tolerant microflora, Enterobacteriaceae, enterococci, moulds and yeasts, and staphylococci, and some physico-chemical parameters (total solids, NaCl and nitrate contents and pH and aw values) were determined in 20 units of “androlla”, a traditional dry-fermented sausage made in the NW of Spain. In general, high counts of all the investigated microbial groups were observed, with average values of 8.99±0.46 log cfu/g for the total aerobic mesophilic microflora, 9.11±0.16 log cfu/g for the lactic acid bacteria, 6.87±0.68 log cfu/g for the salt-tolerant microflora, 2.80±1.85 log cfu/g for the Enterobacteriaceae, 3.25±1.86 log cfu/g for the enterococci, 4.30±1.73 log cfu/g for the moulds and yeasts, and 3.62±0.60 log cfu/g for the staphylococci. From MRS agar, SPC agar+7.5% NaCl, VRBG agar, and KAA agar, 10 colonies were randomly taken from each androlla unit and from each culture medium. A total of 200 strains per culture medium were then identified using the classical methods. Among the isolates from MRS agar, Lactobacillus sakei predominated, followed by Lactobacillus curvatus, Lactobacillus alimentarius and Lactobacillus plantarum. Of the 200 isolates obtained from SPC agar+7.5% NaCl, only 56 strains belonged to the Staphylococcaceae or Micrococcaceae families. Among the Staphylococcaceae, Staphylococcus xylosus was the main species, followed by Staph. epidermidis; Staph. equorum, Staph. capitis and Staph. saprophyticus were isolated in very low proportions. Among the Micrococcaceae, Micrococcus luteus predominated, followed by Micrococcus lylae, Kocuria varians and Kocuria kristinae. Of the 150 isolates obtained from VRBG agar, Hafnia alvei was the main species, followed by Serratia liquefaciens and Enterobacter amnigenus; six isolates were identified as Salmonella. Among the 190 isolates obtained from KAA agar, 122 were considered enterococci; 20 isolates were identified as Enterococcus faecium, one as Enterococcus faecalis and 101 as Enterococcus inter faecalis-faecium.
José M. Lorenzo - One of the best experts on this subject based on the ideXlab platform.
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Study of the Micrococcaceae and Staphylococcaceae throughout the Manufacture of Dry-Cured Lacón (a Spanish Traditional Meat Product) Made without or with Additives
Journal of Food Research, 2012Co-Authors: José M. Lorenzo, Sonia Fonseca, Inmaculada Franco, María C. García Fontán, María Gómez, Javier CarballoAbstract:Micrococcaceae and Staphylococcaceae were enumerated (on SPC agar + 7.5% NaCl) in samples from the surface and the interior of pieces of dry-cured lacon (a Spanish traditional meat product), at different stages of the manufacturing process, and from six different batches (three made without and three with additives -glucose, sodium nitrite, sodium nitrate, sodium ascorbate, and sodium citrate-). The use of additives did not affect the counts or evolution of this microbial group. For four batches (two without and two with additives), a total of 335 strains were isolated and identified by classical methods. Staphylococcus xylosus was the most abundant and constant species throughout manufacture of the batches made without and with additives. Other species of staphylococci were isolated, including: Staph. equorum, Staph. sciuri, Staph. gallinarum, Staph. cohnii, Staph. intermedius, Staph. capitis, Staph. epidermidis, Staph. simulans and Staph. warneri. Species of Micrococcus or Kocuria isolated in very low proportions, included Kocuria varians, K. rosea, Micrococcus lylae and M. luteus.
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Microbiological characteristics of Botillo, a Spanish traditional pork sausage
LWT - Food Science and Technology, 2007Co-Authors: María C. García Fontán, Inmaculada Franco, José M. Lorenzo, Sidonia Martínez, Javier CarballoAbstract:Abstract Counts of total aerobic mesophilic flora on Standard Plate Count (SPC) agar, lactic acid bacteria on de Man Rogosa Sharpe (MRS) agar, salt tolerant flora on SPC agar +7.5% NaCl, and Enterobacteriaceae on Violet Red Bile Glucose (VRBG) agar, and some physico-chemical parameters (Total solids and NaCl contents and pH and a w values) were determined in 15 units of Botillo, a traditional dry-fermented sausage made in the NW of Spain. In general, high counts of all the investigated microbial groups were observed, with average values of 8.65 log Colony Forming Units (CFU)/g for the total aerobic mesophilic flora, 8.87 log CFU/g for the lactic acid bacteria, 6.56 log CFU/g for the salt tolerant flora, and 2.98 log CFU/g for the Enterobacteriaceae . After the end of the incubation period, from MRS agar, SPC agar +7.5% NaCl, and VRBG agar, 10 colonies were randomly taken from each Botillo unit and from each culture medium. A total of 150 strains per culture medium were then identified using classical methods. Among the isolates from MRS agar, Lactobacillus sakei predominated (23.3% of the isolates), followed by Lactobacillus alimentarius (17.3%), Lactobacillus curvatus (15.3%), Lactobacillus plantarum (12%) and Lactobacillus farciminis (10%). Of the 150 isolates obtained from SPC agar +7.5% NaCl, only 34 strains (22.6% of the isolates) belonged to the Staphylococcaceae or Micrococcaceae families. Among the Staphylococcaceae, Staphylococcus saprophyticus (8.6% of the isolates) was the main species, followed by Staphylococcus xylosus (4%), Staphylococcus lentus (2%) and Staphylococcus cohnii cohnii (1.3%); Staphylococcus epidermidis, Staphylococcus sciuri and Staphylococcus capitis were isolated in very low proportions. The Micrococcaceae strains isolated, belonging to the Micrococcus genus, could not be identified at species level. Of the 140 isolates obtained from VRBG agar, Hafnia alvei (32.14% of the isolates) was the main species, followed by Serratia liquefaciens (12.85%), Klebsiella oxytoca (5.71%) and Enterobacter cloacae (3.71%); only one isolate was identified as Salmonella ( Salmonella arizonae ) and one as Escherichia coli .
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Microbiological characteristics of "androlla", a Spanish traditional pork sausage.
Food microbiology, 2006Co-Authors: María C. García Fontán, Inmaculada Franco, José M. Lorenzo, Ana Dopico Parada, Javier CarballoAbstract:Abstract Counts of total aerobic mesophilic microflora, lactic acid bacteria, salt-tolerant microflora, Enterobacteriaceae, enterococci, moulds and yeasts, and staphylococci, and some physico-chemical parameters (total solids, NaCl and nitrate contents and pH and aw values) were determined in 20 units of “androlla”, a traditional dry-fermented sausage made in the NW of Spain. In general, high counts of all the investigated microbial groups were observed, with average values of 8.99±0.46 log cfu/g for the total aerobic mesophilic microflora, 9.11±0.16 log cfu/g for the lactic acid bacteria, 6.87±0.68 log cfu/g for the salt-tolerant microflora, 2.80±1.85 log cfu/g for the Enterobacteriaceae, 3.25±1.86 log cfu/g for the enterococci, 4.30±1.73 log cfu/g for the moulds and yeasts, and 3.62±0.60 log cfu/g for the staphylococci. From MRS agar, SPC agar+7.5% NaCl, VRBG agar, and KAA agar, 10 colonies were randomly taken from each androlla unit and from each culture medium. A total of 200 strains per culture medium were then identified using the classical methods. Among the isolates from MRS agar, Lactobacillus sakei predominated, followed by Lactobacillus curvatus, Lactobacillus alimentarius and Lactobacillus plantarum. Of the 200 isolates obtained from SPC agar+7.5% NaCl, only 56 strains belonged to the Staphylococcaceae or Micrococcaceae families. Among the Staphylococcaceae, Staphylococcus xylosus was the main species, followed by Staph. epidermidis; Staph. equorum, Staph. capitis and Staph. saprophyticus were isolated in very low proportions. Among the Micrococcaceae, Micrococcus luteus predominated, followed by Micrococcus lylae, Kocuria varians and Kocuria kristinae. Of the 150 isolates obtained from VRBG agar, Hafnia alvei was the main species, followed by Serratia liquefaciens and Enterobacter amnigenus; six isolates were identified as Salmonella. Among the 190 isolates obtained from KAA agar, 122 were considered enterococci; 20 isolates were identified as Enterococcus faecium, one as Enterococcus faecalis and 101 as Enterococcus inter faecalis-faecium.
Aida Cachaldora - One of the best experts on this subject based on the ideXlab platform.
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technological and safety characteristics of Staphylococcaceae isolated from spanish traditional dry cured sausages
Food Microbiology, 2013Co-Authors: Aida Cachaldora, Sonia Fonseca, Inmaculada Franco, Javier CarballoAbstract:The aim of this study was to determine the technological properties (nitrate reductase, proteolytic and lipolytic activities; and the ability to grow at the temperature and pH values of fermenting sausage, and at high NaCl concentrations) and safety characteristics (amino acid decarboxylase and enterotoxigenic activities) of 38 strains of Staphylococcaceae (11 of Staphylococcus epidermidis, 15 of Staphylococcus equorum, 5 of Staphylococcus pasteuri and 7 of Staphylococcus saprophyticus) isolated from Androlla and Botillo, two Spanish traditional sausages, in order to evaluate their suitability as potential starter cultures in the manufacture of these sausages. Most strains were able to grow at 10 °C, in the presence of 10% and 15% NaCl and at pH values of 5.5 and 5.0, except for S. equorum strains, growth of which was reduced at these pH values. The proteolytic activity assessed by the agar plate method showed that 89.5% and 52.6% of the strains were able to hydrolyze sarcoplasmic and myofibrillar proteins, respectively. These results were not confirmed by electrophoretic assays as only 47.2% of the strains changed the SDS-PAGE profile of actin, myosin and/or sarcoplasmic protein extracts. The assessment of the lipolytic activity by titration showed that only 21.0% of the strains can hydrolyze pork fat to any extent; whereas the profiles of the freed fatty acids were different in the different strains. Most of the strains showed decarboxylase activity against histidine, lysine, ornithine and tyrosine, but the quantities of biogenic amines produced were in most cases <25 ppm and <5 ppm for putrescine and cadaverine, respectively. Only four strains (10.5%), of S. epidermidis, produced enterotoxin C.
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Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages
Food microbiology, 2012Co-Authors: Aida Cachaldora, Sonia Fonseca, Inmaculada Franco, Javier CarballoAbstract:The aim of this study was to determine the technological properties (nitrate reductase, proteolytic and lipolytic activities; and the ability to grow at the temperature and pH values of fermenting sausage, and at high NaCl concentrations) and safety characteristics (amino acid decarboxylase and enterotoxigenic activities) of 38 strains of Staphylococcaceae (11 of Staphylococcus epidermidis, 15 of Staphylococcus equorum, 5 of Staphylococcus pasteuri and 7 of Staphylococcus saprophyticus) isolated from Androlla and Botillo, two Spanish traditional sausages, in order to evaluate their suitability as potential starter cultures in the manufacture of these sausages. Most strains were able to grow at 10 °C, in the presence of 10% and 15% NaCl and at pH values of 5.5 and 5.0, except for S. equorum strains, growth of which was reduced at these pH values. The proteolytic activity assessed by the agar plate method showed that 89.5% and 52.6% of the strains were able to hydrolyze sarcoplasmic and myofibrillar proteins, respectively. These results were not confirmed by electrophoretic assays as only 47.2% of the strains changed the SDS-PAGE profile of actin, myosin and/or sarcoplasmic protein extracts. The assessment of the lipolytic activity by titration showed that only 21.0% of the strains can hydrolyze pork fat to any extent; whereas the profiles of the freed fatty acids were different in the different strains. Most of the strains showed decarboxylase activity against histidine, lysine, ornithine and tyrosine, but the quantities of biogenic amines produced were in most cases
