Dynamics of Microbial communities in nitrite-free and nutritionally improved dry fermented sausages

Dry fermented sausage innovation trends are linked to consumer preferences for clean label and sodium-reduced foods. This study aims to evaluate the effect of the formulation and production process temperature on the dynamics of bacterial communities in fuet-type dry fermented sausages using metatax...

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Authors: Ferrer Bustins, Nuria, Martín, Belén, Llauger, Mar, Bou, Ricard, Bover Cid, Sara, Jofré Fradera, Anna
Format: article
Status:Published version
Publication Date:2023
Country:España
Institution:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repository:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:10256/24299
Online Access:http://hdl.handle.net/10256/24299
Access Level:Open access
Keyword:Tecnologia dels aliments
Food technology
Aliments -- Microbiologia
Food -- Microbiology
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spelling Dynamics of Microbial communities in nitrite-free and nutritionally improved dry fermented sausagesFerrer Bustins, NuriaMartín, BelénLlauger, MarBou, RicardBover Cid, SaraJofré Fradera, AnnaTecnologia dels alimentsFood technologyAliments -- MicrobiologiaFood -- MicrobiologyDry fermented sausage innovation trends are linked to consumer preferences for clean label and sodium-reduced foods. This study aims to evaluate the effect of the formulation and production process temperature on the dynamics of bacterial communities in fuet-type dry fermented sausages using metataxonomics. Six fuet batches were manufactured, including formulations without and with the addition of nitrifying salts (replaced or not by pork liver auto-hydrolysate as a colouring agent), processed at 3 to 12 C, and a partial replacement of NaCl by KCl, processed at 12 C. Fermentation was performed spontaneously or by a starter culture. Physicochemical characterisation and culturedependent and independent bacterial analyses were performed at day 0, 4 and 12, at the end of ripening (aw < 0.90) and after storage. Temperature was the most important factor determining the change in pH, aw and lactic acid bacteria levels while the presence of a starter culture promoted a pH decrease. Metataxonomic analysis showed that low temperature processes and the absence of nitrifying salts allowed the growth of spoilage-related species, while sausages submitted to a mild temperature containing a starter culture and nitrifying salts showed less bacterial diversity. Liver auto-hydrolysate added putative probiotic species to the product. This study provides valuable information to manufacturers who want to innovate safelyMDPI (Multidisciplinary Digital Publishing Institute)2023info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionpeer-reviewed14 p.application/pdfhttp://hdl.handle.net/10256/24299http://hdl.handle.net/10256/24299Fermentation-Basel, 2023, vol. 9, núm. 403, p. 1-14Articles publicats (D-EQATA)Ferrer Bustins, Nuria Martín, Belén Llauger, Mar Bou, Ricard Bover Cid, Sara Jofré Fradera, Anna 2023 Dynamics of Microbial communities in nitrite-free and nutritionally improved dry fermented sausages Fermentation-Basel 9 403 1 14reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)Inglésinfo:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation9040403info:eu-repo/semantics/altIdentifier/eissn/2311-5637Reconeixement 4.0 Internacionalhttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessoai:recercat.cat:10256/242992026-05-29T05:05:01Z
dc.title.none.fl_str_mv Dynamics of Microbial communities in nitrite-free and nutritionally improved dry fermented sausages
title Dynamics of Microbial communities in nitrite-free and nutritionally improved dry fermented sausages
spellingShingle Dynamics of Microbial communities in nitrite-free and nutritionally improved dry fermented sausages
Ferrer Bustins, Nuria
Tecnologia dels aliments
Food technology
Aliments -- Microbiologia
Food -- Microbiology
title_short Dynamics of Microbial communities in nitrite-free and nutritionally improved dry fermented sausages
title_full Dynamics of Microbial communities in nitrite-free and nutritionally improved dry fermented sausages
title_fullStr Dynamics of Microbial communities in nitrite-free and nutritionally improved dry fermented sausages
title_full_unstemmed Dynamics of Microbial communities in nitrite-free and nutritionally improved dry fermented sausages
title_sort Dynamics of Microbial communities in nitrite-free and nutritionally improved dry fermented sausages
dc.creator.none.fl_str_mv Ferrer Bustins, Nuria
Martín, Belén
Llauger, Mar
Bou, Ricard
Bover Cid, Sara
Jofré Fradera, Anna
author Ferrer Bustins, Nuria
author_facet Ferrer Bustins, Nuria
Martín, Belén
Llauger, Mar
Bou, Ricard
Bover Cid, Sara
Jofré Fradera, Anna
author_role author
author2 Martín, Belén
Llauger, Mar
Bou, Ricard
Bover Cid, Sara
Jofré Fradera, Anna
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Tecnologia dels aliments
Food technology
Aliments -- Microbiologia
Food -- Microbiology
topic Tecnologia dels aliments
Food technology
Aliments -- Microbiologia
Food -- Microbiology
description Dry fermented sausage innovation trends are linked to consumer preferences for clean label and sodium-reduced foods. This study aims to evaluate the effect of the formulation and production process temperature on the dynamics of bacterial communities in fuet-type dry fermented sausages using metataxonomics. Six fuet batches were manufactured, including formulations without and with the addition of nitrifying salts (replaced or not by pork liver auto-hydrolysate as a colouring agent), processed at 3 to 12 C, and a partial replacement of NaCl by KCl, processed at 12 C. Fermentation was performed spontaneously or by a starter culture. Physicochemical characterisation and culturedependent and independent bacterial analyses were performed at day 0, 4 and 12, at the end of ripening (aw < 0.90) and after storage. Temperature was the most important factor determining the change in pH, aw and lactic acid bacteria levels while the presence of a starter culture promoted a pH decrease. Metataxonomic analysis showed that low temperature processes and the absence of nitrifying salts allowed the growth of spoilage-related species, while sausages submitted to a mild temperature containing a starter culture and nitrifying salts showed less bacterial diversity. Liver auto-hydrolysate added putative probiotic species to the product. This study provides valuable information to manufacturers who want to innovate safely
publishDate 2023
dc.date.none.fl_str_mv 2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
peer-reviewed
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10256/24299
http://hdl.handle.net/10256/24299
url http://hdl.handle.net/10256/24299
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation9040403
info:eu-repo/semantics/altIdentifier/eissn/2311-5637
dc.rights.none.fl_str_mv Reconeixement 4.0 Internacional
http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Reconeixement 4.0 Internacional
http://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 14 p.
application/pdf
dc.publisher.none.fl_str_mv MDPI (Multidisciplinary Digital Publishing Institute)
publisher.none.fl_str_mv MDPI (Multidisciplinary Digital Publishing Institute)
dc.source.none.fl_str_mv Fermentation-Basel, 2023, vol. 9, núm. 403, p. 1-14
Articles publicats (D-EQATA)
Ferrer Bustins, Nuria Martín, Belén Llauger, Mar Bou, Ricard Bover Cid, Sara Jofré Fradera, Anna 2023 Dynamics of Microbial communities in nitrite-free and nutritionally improved dry fermented sausages Fermentation-Basel 9 403 1 14
reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.812455

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