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

2021-07-02Journal article Open access
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dc.contributor.authorDias, Igor
dc.contributor.authorLaranjo, Marta
dc.contributor.authorPotes, Maria Eduarda
dc.contributor.authorSantos, Ana Cristina Agulheiro
dc.contributor.authorRicardo Rodrigues, Sara
dc.contributor.authorFialho, Ana Rita
dc.contributor.authorVéstia, Joana
dc.contributor.authorFraqueza, M. J.
dc.contributor.authorOliveira, Margarida
dc.contributor.authorElias, Miguel
dc.date.accessioned2021-11-08T22:47:07Z
dc.date.available2021-11-08T22:47:07Z
dc.date.issued2021-07-02
dc.descriptionResearch Areas: Environmental Sciences & Ecology ; Public, Environmental & Occupational Healthpt_PT
dc.description.abstract: Dry-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 PA.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationDias I, Laranjo M, Potes ME, Agulheiro-Santos AC, Ricardo-Rodrigues S, Fialho AR, Véstia J, Fraqueza MJ, Oliveira M, Elias M. 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(13):7100. DOI:10.3390/ijerph18137100pt_PT
dc.identifier.doi10.3390/ijerph18137100pt_PT
dc.identifier.eissn1660-4601
dc.identifier.urihttp://hdl.handle.net/10400.5/22530
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationPDR2020-1.0.1-FEADER-031373pt_PT
dc.relationPDR2020-1.0.1-FEADER-031359pt_PT
dc.relation.publisherversionhttps://www.mdpi.com/1660-4601/18/13/7100pt_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.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/157632/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/157764/PT
oaire.citation.conferencePlaceBasel, SWITZERLANDpt_PT
oaire.citation.issue7100pt_PT
oaire.citation.titleInternational Journal of Environmental Research and Public Healthpt_PT
oaire.citation.volume18(13)pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameLaranjo
person.familyNamePotes
person.familyNameAgulheiro Santos
person.familyNameRicardo Rodrigues
person.familyNameFraqueza
person.givenNameMarta
person.givenNameMaria Eduarda
person.givenNameAna Cristina
person.givenNameSara
person.givenNameMaria João
person.identifierI-6040-2012
person.identifierM-8503-2013
person.identifier.ciencia-id861A-EEAC-70E0
person.identifier.ciencia-id6B19-8B79-CE8F
person.identifier.ciencia-id7C10-FF78-F140
person.identifier.ciencia-idCA18-CCF2-652B
person.identifier.orcid0000-0002-3900-5592
person.identifier.orcid0000-0003-3288-0869
person.identifier.orcid0000-0002-7442-6456
person.identifier.orcid0000-0003-0173-5212
person.identifier.orcid0000-0002-8388-0511
person.identifier.scopus-author-id7801545833
person.identifier.scopus-author-id35773123400
person.identifier.scopus-author-id22953692100
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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