1,721,075 research outputs found
Innovazione attraverso la tradizione. Le eccellenze alimentari in Emilia-Romagna nel caso della produzione di insaccati
No full textLa produzione di salami costituisce un settore rilevante per l’economia agroalimentare della regione Emilia-Romagna, come anche messo in evidenza durante EXPO2015. Le radici storiche e culturali delle carni fermentate si perdono nell’antichità. Questi prodotti tradizionali, come li conosciamo oggi, hanno attraversato i secoli modificando le loro caratteristiche seguendo un percorso di “Innovazione attraverso la tradizione” che ha risposto alle sfide dei cambiamenti sociali ed economici che hanno caratterizzato le società umane, ultimo dei quali la globalizzazione. Negli ultimi decenni la ricerca scientifica ha gradualmente sostituito l’approccio empirico nella produzione di questi alimenti. Questo aspetto costituisce una chiave fondamentale per proseguire il processo di “Innovazione attraverso la tradizione” ed incrementare il valore economico di questi prodotti, condizione necessaria per la sopravvivenza dei prodotti tradizionali in genere
Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality
Get PDFThe probiotic Lactobacillus paracasei A13, treated at 50 MPa sub-lethal high pressure homogenisation (HPH), was used as adjunct for producing Caciotta cheese. The cell HPH treatment was used because it has been proven to increase the in vitro strain functionality. The starters and Lb. paracasei A13 viability, the cheese hydrolytic patterns and organoleptic profiles were monitored. After cheesemaking and during ripening, the Lb. paracasei A13 gastric acid resistance in cheese and the ability of the cheese, containing HPH-treated or untreated cells, to modulate the gut mucosal immune system in mice were evaluated. Traditional Caciotta was used as controls. The HPH-treated probiotic strain maintained high viability for 14 days whilst the physico-chemical analyses on Caciotta cheese containing HPH-treated cells showed a faster ripening, compared to other cheeses. For functional properties, the 50 MPa treatment increased the Lb. paracasei gastric resistance in Caciotta, maintaining high strain viability, but IL-10 producing capacity was lost by HPH-treatment whilst IgA production was not modified.Fil: Burns, Patricia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Patrignani, Francesca. Universidad de Bologna; ItaliaFil: Tabanelli, Giulia. Universidad de Bologna; ItaliaFil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Siroli, Lorenzo. Universidad de Bologna; ItaliaFil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Gardini, Fausto. Universidad de Bologna; ItaliaFil: Lanciotti, Rosalba. Universidad de Bologna; Itali
Biogenic Amine Production by Lactic Acid Bacteria: A Review
Get PDFLactic acid bacteria (LAB) are considered as the main biogenic amine (BA) producers in fermented foods. These compounds derive from amino acid decarboxylation through microbial activities and can cause toxic effects on humans, with symptoms (headache, heart palpitations, vomiting, diarrhea) depending also on individual sensitivity. Many studies have focused on the aminobiogenic potential of LAB associated with fermented foods, taking into consideration the conditions affecting BA accumulation and enzymes/genes involved in the biosynthetic mechanisms. This review describes in detail the different LAB (used as starter cultures to improve technological and sensorial properties, as well as those naturally occurring during ripening or in spontaneous fermentations) able to produce BAs in model or in real systems. The groups considered were enterococci, lactobacilli, streptococci, lactococci, pediococci, oenococci and, as minor producers, LAB belonging to Leuconostoc and Weissella genus. A deeper knowledge of this issue is important because decarboxylase activities are often related to strains rather than to species or genera. Moreover, this information can help to improve the selection of strains for further applications as starter or bioprotective cultures, in order to obtain high quality foods with reduced BA content
Impact of Cell-free Supernatant of Lactic Acid Bacteria on Putrescine and Other Polyamine Formation by Foodborne Pathogens in Ornithine Decarboxylase Broth
No full textConversion of ornithine to putrescine by Salmonella Paratyphi A, Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli was investigated in ornithine decarboxylase broth (ODB) using cell-free supernatants (CFSs) obtained from Leuconostoc mesenterodies subsp. cremoris, Pediococcus acidilactici, Lactococcus lactis subsp. lactis, Streptococcus thermophilus. Two groups of cell-free supernatants (25 or 50%) and control (only ODB) were prepared to investigate putrescine (PUT) and other polyamine formation by foodborne pathogens (FBPs). Significant differences (p < 0.05) were observed among the species for each amine. All of the CFSs reduced the formation of PUT by ≥65%. The production of cadaverine (CAD) was scarcely affected by the presence of CFSs, with the exception of the samples inoculated with L. monocytogenes. The variation in polyamine was found with respect to the control samples. Spermidine (SPD) was produced in lower amount in many samples, especially in Gram-negative FBPs, whereas spermine (SPN) increased drastically in the major part of the samples concerning the control. Histamine (HIS) was characterized by a marked concentration decrease in all of the samples, and tyramine (TYR) was accumulated in very low concentrations in the controls. Therefore, the ability of bacteria to produce certain biogenic amines such as HIS, TYR, PUT, and CAD has been studied to assess their risk and prevent their formation in food products. The results obtained from this study concluded that the lactic acid bacteria (LAB) strains with non-decarboxylase activity are capable of avoiding or limiting biogenic amine formation by FBP
Effects of sub-lethal high-pressure homogenization treatment on the outermost cellular structures and the volatile-molecule profiles of two strains of probiotic lactobacilli
Get PDFApplying sub-lethal levels of high-pressure homogenization (HPH) to lactic acid bacteria has been proposed as a method of enhancing some of their functional properties. Because the principal targets of HPH are the cell-surface structures, the aim of this study was to examine the effect of sub-lethal HPH treatment on the outermost cellular structures and the proteomic profiles of two known probiotic bacterial strains. Moreover, the effect of HPH treatment on the metabolism of probiotic cells within a dairy product during its refrigerated storage was investigated using SPME-GC-MS. Transmission electron microscopy was used to examine the microstructural changes in the outermost cellular structures due to HPH treatment. These alterations may be involved in the changes in some of the technological and functional properties of the strains that were observed after pressure treatment. Moreover, the proteomic profiles of the probiotic strains treated with HPH and incubated at 37°C for various periods showed different peptide patterns compared with those of the untreated cells. In addition, there were differences in the peaks that were observed in the low-mass spectral region (2000-3000 Da) of the spectral profiles of the control and treated samples. Due to pressure treatment, the volatile-molecule profiles of buttermilk inoculated with treated or control cells and stored at 4°C for 30 days exhibited overall changes in the aroma profile and in the production of molecules that improved its sensory profile, although the two different species imparted specific fingerprints to the product. The results of this study will contribute to understanding the changes that occur in the outermost cellular structures and the metabolism of LAB in response to HPH treatment. The findings of this investigation may contribute to elucidating the relationships between these changes and the alterations of the technological and functional properties of LAB induced by pressure treatment.Fil: Tabanelli, Giulia. Universidad de Bologna; ItaliaFil: Vernocchi, Pamela. Irccs Ospedale Pediatrico Bambino Gesu; . Universidad de Bologna; ItaliaFil: Patrignani, Francesca. Università Degli Studi Di Bologna - Sede Di Cesena;Fil: Del Chierico, Federica. Irccs Ospedale Pediatrico Bambino Gesu;Fil: Putignani, Lorenza. Irccs Ospedale Pediatrico Bambino Gesu;Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Gardini, Fausto. Universidad de Bologna; Italia. Università Degli Studi Di Bologna - Sede Di Cesena;Fil: Lanciotti, Rosalba. Universidad de Bologna; Italia. Università Degli Studi Di Bologna - Sede Di Cesena
Use of indigenous lactic acid bacteria for industrial fermented sausage production: microbiological, chemico-physical and sensory features and biogenic amine content
Get PDFThe use of starter cultures in the meat industry is common, even if the number of available commercial cultures is limited, inducing product standardisation and microbial diversity reduction. On the other hand, some artisanal products relying on spontaneous fermentation can represent a source of isolation of new interesting strains. In this work, four LAB strains derived from Mediterranean spontaneously fermented sausages were tested as new starter cultures for the industrial production of fermented sausages, in comparison to a commercial starter culture. The products obtained were analysed for physico-chemical parameters, microbiota, biogenic amines and aroma profile. A consumer test was also performed to evaluate product acceptability. The strains induced different acidification kinetics. LAB counts showed high persistence when Latilactobacillus curvatus HNS55 was used as the starter culture, while the addition of Companilactobacillus alimentarius CB22 resulted in a high concentration of enterococci (6 log CFU/g), 2 log higher than in other samples. Tyramine was detected at concentrations of 150-200 mg/kg, except for in the sample produced with Lactiplantibacillus plantarum BPF2 (60 mg/kg). Differences were observed in the aroma profile, with a high amount of 2-butanone found in the samples obtained with Comp. alimentarius CB22. These latter sausages also showed the lowest score in terms of acceptability. This study allowed us to select new LAB strains for fermented sausage starter cultures, increasing the product diversification
Technological Factors Affecting Biogenic Amine Content in Foods: A Review
Get PDFBiogenic amines (BAs) are molecules, which can be present in foods and, due to their toxicity, can cause adverse effects on the consumers. BAs are generally produced by microbial decarboxylation of amino acids in food products. The most significant BAs occurring in foods are histamine, tyramine, putrescine, cadaverine, tryptamine, 2-phenylethylamine, spermine, spermidine, and agmatine. The importance of preventing the excessive accumulation of BAs in foods is related to their impact on human health and food quality. Quality criteria in connection with the presence of BAs in food and food products are necessary from a toxicological point of view. This is particularly important in fermented foods in which the massive microbial proliferation required for obtaining specific products is often relater with BAs accumulation. In this review, up-to-date information and recent discoveries about technological factors affecting BA content in foods are reviewed. Specifically, BA forming-microorganism and decarboxylation activity, genetic and metabolic organization of decarboxylases, risk associated to BAs (histamine, tyramine toxicity, and other BAs), environmental factors influencing BA formation (temperature, salt concentration, and pH). In addition, the technological factors for controlling BA production (use of starter culture, technological additives, effects of packaging, other non-thermal treatments, metabolizing BA by microorganisms, effects of pressure treatments on BA formation and antimicrobial substances) are addressed
Characterization of sourdough for the production of Colomba, an Italian traditional sweet-leavened baked good
No full textA procedure for the sensory evaluation of Salama da sugo, a typical fermented sausage produced in the Emilia Romagna Region, Italy
No full textBACKGROUND: Salama da sugo is a fermented sausage fromthe Ferrara tradition (Italy, Emilia-Romagna region), subjected to a
long ripening period (4–6 months) and characterised by a high content of wine and spices in the mixture. It can be consumed
after cooking and it is served with its sugo, i.e. the liquid extracted by cooking process. The aim of this work was to set up a
method for the sensory profile of Salama da sugo as a request for Protected Geographical Indication (PGI) has been made to the
European Commission.
RESULTS: A system of sample preparation that provides for the precooking in an autoclave and cooking in boiling water was
set up. A specific sheet for sensory evaluation of Salama da sugo has been created and reports 23 descriptors identified during
the lexicon development. The differences in sensory profile of four samples were evaluated and principal component analysis
highlighted themore discriminant parameters, i.e. odour intensity, wine odour, spicy aroma, fat/lean connection, sweet, bitter,
juiciness, chewiness and pricking.
CONCLUSIONS: The proposed method allows the standardisation of sensory profiling of Salama da sugo, and is also to verify
compliance with the specification PGI
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