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

2021Journal article Open access
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dc.contributor.authorDias, Igor
dc.contributor.authorLaranjo, Marta
dc.contributor.authorPotes, Maria Eduarda
dc.contributor.authorAgulheiro-Santos, Ana Cristina
dc.contributor.authorRicardo-Rodrigues, Sara
dc.contributor.authorFialho, Ana Rita
dc.contributor.authorVéstia, Joana
dc.contributor.authorFraqueza, Maria J.
dc.contributor.authorOliveira, Margarida
dc.contributor.authorElias, Miguel
dc.date.accessioned2021-07-19T10:04:33Z
dc.date.available2021-07-19T10:04:33Z
dc.date.issued2021
dc.description.abstractDry-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 -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 PApt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationDias, I.; Laranjo, M.; Potes, M.E.; Agulheiro-Santos, A.C.; Ricardo-Rodrigues, S.; Fialho, A.R.; Véstia, J.; Fraqueza, M.J.; Oliveira, M.; Elias, M. Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages. Int. J. Environ. Res. Public Health 2021, 18, 7100pt_PT
dc.identifier.doihttps://doi.org/10.3390/ ijerph18137100pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/21643
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.relationMediterranean Institute for Agriculture, Environment and Development
dc.relationCentre for Interdisciplinary Research in Animal Health
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.awardTitleMediterranean Institute for Agriculture, Environment and Development
oaire.awardTitleCentre for Interdisciplinary Research in Animal Health
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05183%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00276%2F2020/PT
oaire.citation.titleInternational Journal of Environmental Research and Public Healthpt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
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
relation.isProjectOfPublicationea7c80fb-492f-41f5-8a20-c928555f78e6
relation.isProjectOfPublicationad5a15fb-c850-457e-8ff4-be8af6e13822
relation.isProjectOfPublication.latestForDiscoveryea7c80fb-492f-41f5-8a20-c928555f78e6

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