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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Ravyts, Frédéric Steen, Liselot Goemaere, Olivier Paelinck, Hubert De Vuyst, Luc Leroy, Frédéric |
| Description | Country affiliation: Belgium Author Affiliation: Ravyts F ( Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.) |
| Abstract | Differences in the production of bacterial metabolites with potential impact on fermented sausage flavour were found in meat simulation medium when comparing different strains of Staphylococcus xylosus and Staphylococcus carnosus as starter cultures. Overall, higher levels of 3-methyl-1-butanol and acetoin were found for S. xylosus, with some intraspecies variability. In addition, sausage fermentation parameters affected staphylococcal growth and metabolism. Strong acidification, as in Northern-European types of fermented dry sausage, inhibited S. xylosus 3PA6 but not S. carnosus 833. During a milder, Southern-European type of acidification, both strains displayed survival over time. During in situ sausage trials, variations in the degree of acidification and the choice of starter microorganisms were of importance, whereas modifications in fat and salt contents had no effects. Staphylococcus sciuri alphaSg2, Staphylococcus succinus 4PB1, and S. xylosus 3PA6 were unable to survive the fermentation of a Northern-European type of fermented dry sausage, characterized by low or no 3-methyl-1-butanol and acetoin production. Inoculation with S. sciuri alphaSg2, S. succinus 4PB1, or S. xylosus 3PA6 led to 3-methyl-1-butanol and acetoin production in Southern-European type of fermented dry sausages, which was not observed with S. carnosus 833. |
| File Format | HTM / HTML |
| ISSN | 07400020 |
| Issue Number | 7 |
| Volume Number | 27 |
| e-ISSN | 10959998 |
| Journal | Food Microbiology |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2010-10-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Microbiology Discipline Nutritional Sciences Fermentation Food Microbiology Hydrogen-ion Concentration Meat Products Microbiology Staphylococcus Growth & Development Acetoin Adverse Effects Metabolism Animals Consumer Behavior Humans Standards Pentanols Swine Taste Journal Article Research Support, Non-u.s. Gov't |
| Content Type | Text |
| Resource Type | Article |
| Subject | Microbiology Food Science |
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