Biotechnologia Acta

...

  • Increase font size
  • Default font size
  • Decrease font size
Home Archive 2014 №4 SELECTION OF MICROORGANISMS FOR FERMENTATION OF MEAT MATERIALS Danylenko S. G., Kigel N. Ph., Burtseva G. V.
Print PDF

ISSN 2410-7751 (Print)
ISSN 2410-776X (Online)

"Biotechnologia Acta"
V. 7, No 4, 2014

"Biotechnologia Acta" v. 7, no 4, 2014
doi: 10.15407/biotech7.04.107
Р. 107-117, Bibliography 60, Ukrainian.
Universal Decimal classification: 637.522: 637.5.03

SELECTION OF MICROORGANISMS FOR FERMENTATION OF MEAT MATERIALS

Danylenko S. G. 1, Kigel N. Ph. 1, Burtseva G. V. 2

1Institute of Food Resourses of the National Academy of Agrarian Sciences of Ukraine, Kyiv
2The State Research Center on Nutrition Hygiene of Ministry of Health of Ukraine, Kyiv

Principal criteria for the selection of microorganisms with a wide range of biological and technological properties for fermentation of raw meats are considered. Attention is paid to the main groups of microorganisms such as Micrococсus, Staphylococcus, Lactobacillus, Bifidobacterium and Propionibacterium which are promising for creation of bacterial preparations.

To create bacterial preparations, the basic criteria of selection for microorganisms were determined as follows: the ability of microorganisms to be developed within the specific ecological niche (raw meat materials) and their influence on flavor characteristics of the final product under the conditions of intensification of production technologies of meat products.

Methods used for search and retrieval of technologically promising strains from different natural sources (fresh meats, minced meats, meat, dairy and sour-milk products, vegetables, fruit, brines and mixtures for salting) are considered.

Key words: starter culture, selection criteria, selection methods, meat, fermentation.

© Palladin Institute of Biochemistry of the National Academy of Sciences of Ukraine, 2008

  • REFERENCES
    • 1.  Lücke F.-K., Hechelmann H. Starterkulturen für Rohwurst und Rohschinken Zusammensetzung und Wirkung. Fleischwirischaft. 1986, 66(2), Р. 154–157, 160–166, 191.

      2.  Hammes W. P., Hertel C. New developments in meat starter culture. Meat Sci. 1998, 49(1), Р. 125–138.

      3.  Talon R., Leroy S., Lebert I., Giammarinaro P., Chacornac J. P., Latorre-Moratalla M., Vidal-Carou C., Zanardi E., Conter M., Lebecque A. Safety improvement and preservation of typical sensory qualities of traditional fermented sausages using autochthonous starter cultures. Int. J. Food Microbiol. 2008, 126 (1–2), P. 227–234.

      4.  Anisimova I. G., Lisicina N. M., Tereshina O. V.,  Solodovnikova T. I. Fermented sausages using bacterial preparations. Razrabotka kombinirovannyh produktov pitanija: Materialy 4 Vsesojuznoj nauchno-tehnicheskoi konferencii. Kemerovo. Razdel 3a, 1991. Р. 34–37 (In Russian).

      5. Khamahaeva Y. S., Khankhalaeva Y. A., Zayhraeva L. Y. Use of probiotic cultures for the production of sausages, Ulan-Ude: Izdatelstvo VSGTU. 2006, 204 p. (In Russian).

      6. Latorre-Moratalla M. L., Veciana-Nogués T.,  Bover-Cid S., Garriga M., Aymerich T., Zanardi E., Ianieri A.,. Fraqueza M. J., Patarata L., Drosinos E. H., Lauková A., Talon R., Vidal-Carou M. C. Biogenic amines in traditional fermented sausages produced in selected European countries. Food Chem. 2008, 107(2), Р. 912–921.

      7. Mashentseva N. H., Khorolskyy V. V., Rybakov Yu. A., Barsukov, E. D., Antonova S. V., Buchynskaya A. H. Semyna O. V. Syneokyy S. P. Screening to identify aminonegativnyh starting bacterial cultures for use in the meat industry. Byotekhnolohiia. 2006, N 5,  P. 70–76. (In Russian).

      8. Gonsalez-Fernandez C., Santos E. M., Jaime I.,  Rovira J. Influence of starter cultures and sugar concentrations on biogenic amine contents in chorizo dry sausages. Food Microb. 2003, 20(3), Р. 275–284.

      9. Resch M., Nagel V., Hertel C., Resch M. Antibiotic resistance of coagulase-negative staphylococci associatsd with food and used in starter cultures. Int. J. Food Microbiol. 2008, 127(1–2), Р. 99–104.

      10. Paramithiotis S., Melissari I., Drosinos E.H. In vitro assessment of properties associated with the survival through the gastrointestinal tract of staphylococci isolated from traditional sausages fermentation. Food Microbiol. 2006, 23(7), Р. 663–671.

      11. Simonová M., Strompfová V., Marciňáková M.,  Lauková A., Vesterlund S., Moratalla M.L., Bover-Cid S., Vidal-Carou C. Characterization of Staphylococcus xylosus and Staphylococcus carnosus isolated from Slovac meat products. Meat Sci. 2006, 73(4), Р. 559–564.

      12. Roseiro L.C., Gomes A., Gonçalves H., Sol M., Cercas R., Santos C. Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage “Chouriço Grosso de Estremoz e Borba PGI”. Meat Sci. 2010, 84(1), Р. 172–179.

      13. Martín B., Garriga M., Hugas M., Bover-Cid S., Veciana-Nogués M. T., Aymerich T. Molecular, tehnological and safety characte­rization of Gram-positive cocci from slightly fermented sausages. Int. J. Food Microbiol. 2006, 107(2), Р. 148–158.

      14. Essid I., Hanen B. I., Sami B. H. Characterization and technological propertis of Staphylococcus xylosus strains isolated from Tunissian traditional salted meat. Meat Sci. 2007, 77(2), Р. 204-–212.

      15. Marco A., Navarro J. L., Flores M. The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage. Meat Sci.. 2006, 73(4), Р. 660–673.

      16. Barriere C., Leroy-Sertin S., Talon R. Characterization of catalase and superoxidedismutase in Staphylococcus carnosus 833 strain. J. Appl. Microbiol. 2001, 91(3),  Р. 514–519.

      17. Selgas M. D., Sanz B., Ordonez J. A. Selected characteristics of micrococci isolated from Spanish dry fermented sausages. Food Microbiol. 1988, 5(4), P. 185–193.

      18. Rohov Y .A., Khorolskyy V. V., Lypatov N. N. Trend of biotechnology in the rational use of animal raw materials: Reviews information. Moskva: AgroNIITJeIMMP, 1994, 32 p. (In Russian).

      19. Rodríguez M., Núñez F., Córdoba J. J., Bermúdez M. E., Asensio M. A. Evaluation of proteolytic activity of microorganisms isolated from dry cured ham. J. Appl. Microbiol. 1998, 85(5), Р. 905–912.

      20.  Hughes M. C., Kerry J. P., Arendt E. K., Ken­neally P. M., McSweeney P. L., O’Neill E. E. Characterization of proteolysis during the ripening of semidry fermented sausages. Meat Sci. 2002, 67(2), Р. 205–216.

      21.  Mauriello G., Casaburi A., Villani F. Proteolytic activity of Staphylococcus xylosus strains on pork miofibrillar and sarcoplasmatic proteins and use of selected strains in the production of «Naples type» salami. J. Appl. Microbiol. 2004, 92(3), Р. 482–490.

      22.  Ribachuk O. Function and use of starter cultures in the production of sausages. Miasnoy biznes. 2005, N 3 (32), N 4 (33), N 6 (35), P. 26–27, 52–53, 50–51. (In Ukrainian).

      23.  Demeyer D., Raemaekers M., Rizzo A.,  Holck A., De Smedt A., Brink B., Hagen B., Montel C., Zanardi E., Murbrekk E., Leroy F.,  Vandendriessche F., Lorentsen K., Venema K.,  Sunesen L., Stahnke L., De Vuyst L., Talon R., Chizzolini R., Eerola S. Control of bioflavour and safety in fermented sausages: first results of a European project. Food Res. Int. 2000, 33(3–4), Р. 171–180.

      24.  Kenneally P. M., Leuschner R. G., Arendt E. K. Evalution of the lipolitic activity of starter cultures for meat fermentation purposes. J. Appl. Microbiol. 1998, 84(5), Р. 839–846.

      25.  Ehorov N. S., Baranova Y. P. Bacteriocins. Formation, properties, application. Antybyotiki i khimioterapiya. 1999, N 6, P. 33–40. (In Russian).

      26.  Ross R. P., Morgan S., Hill C. Preservation and fermentation: past, present and future. Int. J. Food Microbiol. 2002, 79(1), Р. 3–16.

      27.   Leroy F., Verluyten J., De Vuyst L. Functional meat starter cultures for improved sausage fermentation. Int. J. Food Microbiol.. 2006, 106(3), Р. 270–285.

      28. Moll G. N. Bactericins: mechanism of membrane insertion and pore formation. Antonie van Leeuwehoek. 1999, 76(1–4),  P. 185-198.

      29.  Carnio M. C., Höltzel A., Rudolf M., Henle T.,  Jung G.,  Scherer S. The macrocyclic peptide antibiotic micrococcin P1 is secrected by the food-borne bacterium Staphylococcus equorum WS 2733 and inhibits Listeria monocytogenes on soft cheese. Appl. Environ. Microbiol. 2000, 66(6), Р. 2378–2384.

      30.  Martín A., Colín B., Aranda E., Benito M. J., Córdoba M. G. Characterization of  Micrococcaceae isolated from Iberian dry-cured sausages. Meat Sci. 2006, 75(4), Р. 698–708.

      31.  Hugas M., Monfort J. M. Ваcterial starter cultures for meat fermentation. Food Chem. 1997, 59(4), Р. 547–554.

      32.  Klingberg T. D., Axelsson L., Naterstad K.,  Elsser D., Budde B. B. Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages. Int. J. Food Microbiol. 2005, 105(3), Р. 419–431.

      33.   Lyannaya A. M., Yntyzarov M. M., Donskykh E. E. Biological and ecological characteristics of bifidobacteria. Moskva. Sb.nauch. tr. Mosk. NII epidemiolohii i mikrobiolohii im. G.N. Gabrichevskogo. 1986, P. 32–38. (In Russian).

      34.  Goodwin S., Zeikus J. G. Ecophisiological adaptations of anaerobic bacteria to low pH: analysis of anaerobic digestion in acidic bog sediments. Appl. Environ. Microbiol. 1987, 53(1), P. 57–64.

      35.  Krasnikova L. V. Metabolism of lactic acid bacteria. Moskva: CNIITJeImjasomolprom. 1980, 40 р (In Russian).

      36.  Novyk H. Y., Astapovych N. Y., Samartsev A. A., Ryabaya N. E. Isolation and characterization of protein-polysaccharide complex secreted Bifidobacterium adolescentis. Mykrobiolohiia. 1997, 66(5), P. 621–627. (In Russian).

      37.  Dupuis C., Corre C., Boyaval P. Proteinase activity of dairy propionibacterium. Appl. Microbiol. Biotechnol. 1990, 42(5),  P. 750–755.

      38. Dzhordzhevych V. V., Radovych N. Y. Effect of nitrite on some properties of meat products and the importance of individual factors in their residual content. Mat. Intern. Symposium: Nitrite and quality of meat products. Varna, 1981, P.54. (In Russian).

      39.  Vorob’eva L. Y. Propionic acid bacteria. Moskva: Izdvo MGU. 1995, 288 р. (In Russian).

      40.  Konovalova L. V., Vorobeva L. I. Effect of polymyxin M on the accumulation of lipids and polyphosphates cells P. shermanii. Nauchn. dokl. Vysshei shkoly. Biol. nauki. 1972, N 7, Р. 101–104. (In Russian).

      41. Zayhraeva L. Y., Khamahaeva Y. S. Effect of starter cultures on nitrite dose contributed. Tez. dokl Progress. Ekologicheskaja bezopasnost’. Tehnologija. Hranenie i kompleksnaja pererabotka selskohozjajstvennoj produkcii dlja sozdanija produktov pitanija povyshennoy pishhevoy i biologicheskoy cennosti, Uglich, 1–4 oktyabrya 1996. — Р. 41. (In Russian).

      42. Zayhraeva L. Y., Parpaev E. D., Nykyforova L. L., Ostrovskaya N. V. Explore the use of propionic acid bacteria in raw meat salting. Materially seminara. Mezhregionalnyy postoyannodeystvuyushhiy nauchno-tehnicheskiy seminar: Ekologicheskaia bezopasnost Rossii, Penza, 27-28 aprelya. 2000, P.106–107. (In Russian).

      43. Zayhraeva L. Y., Khamahaeva Y. S., Duharov T. B. Technology of production of boiled-smoked sausages with starter cultures Sb. nauch. tr. Ser. Tekhnologija i biotekhnologiya pishhevyh i kormovyh produktov. Ulan-Ude, Izd-vo VSGTU, 1996. N 3, P. 40–44. (In Russian).

      44. Zayhraeva L. Y., Khamahaeva Y. S., Nikiforova L. L., Ostrovskaya N. V. Improving the quality of raw meat in salted. Mjasnaja  promyshlennost’. Jekspress-inform: CNIITJeI miaso­molprom. 2001, P. 45. (In Russian).

      45. Shyffner E., Khahedorn V., Opel K. Bacterial cultures in the meat industry. Moskva: Pishhevaya promyshlennost. 1980, 96 p. (In Russian).

      46.  Rogov I. A. Directory technologist sausage production. Moskva: Kolos, 1993, 431 р. (In Russian).

      47.  Kalenik T. K., Tekuteva L. A., Son O. M., Nevzorova V. A., Gavrilova N. V., Motkina E. V. Smoked meat products enriched with biologically active ingredients. Pishhevaia promyshlennost 2009, N 10, Р. 64–65. (In Russian).

      48.  Mashentseva N. H., Khorolskyy V. V. Functional starter cultures in the meat industry. Moskva: Kolos. 2008, 336 p. (In Russian).

      49.  Pryanishnikov V. V., Iltyakov A. V. Modern technology using raw sausage starter cultures. Miasnaya industriya. 2011, N 10, Р. 30-32. (In Russian).

      50.  Pryanishnikov V. V., Giro M. V., Giro T. M., Iltyakov A. V. Modern technology of fermen­ted meat products. Vesnik SGAU imeni  N. I. Vavilova. 2013, N 1, Р. 44–45 (In Russian).

      51.  Potіpaeva M. M., Gurіnovich G. V., Patrakova І. S., Patshіna M. V. Food supplements and protein preparations for the meat industry. Uchebnoe posobie: Kemerovskiy tehnologicheskiy institut pishhevoy promyshlennosti. Kemerov. 2008, 168 р. (In Russian).

      52.   The company SOYUZSNAB. Starter cultures for meat industry. http://aibi-ssnab.ru/ru/catalog/meat/group/5/product/79

      53.  TC Vympel  Pishhevye dobavki firmy VAN HEES Startovye kultury dlya syrokopchenyh kolbas i celnomyshechnyh syrokopchenyh produktov. http://www.tcvympel.ru/vanhees/vanhees.shtm.

      54.  Dry starter cultures of Genesis Laboratories http://www.nature-product.ru/proizvoditeli/genesis-laboratories

      55.  Korol C. O., Landik L. O., Danilenko S. G., Kіgel N. F. The influence of the composition of the culture medium on proteolytic activity of bacterial concentrate LAC-2. Naukovі pracі ukrainskoho derzhavnoho unіversitetu kharchovih tehnolohіi. 2001, N 10, ch.1, Р. 136–137. (In Ukrainian).

      56.  Korol C. O., Danilenko S. G., Kіgel N. F. New starting culture LAKMIK for fermented meat products. Vіsnik agrarnoi nauki. 2004, N 10, Р. 66–69. (In Ukrainian).

      57.  Yeresko H. O., Korol Ts. O., Danylenko S. H.,  Kihel N. F. Process for the preparation of bacterial drug «Lakmik» for the production of meat products. Pat. 71726 UA, MPK S12N1/20; A22S11/00 /; Zayavl. 15.06.2004. Publ. 16.01.2006. Bull N 1. (In Ukrainian).

      58.  Svyrydenko T. A., Korol Ts. O., Danylenko S. H., Kihel N. F. Usatenko N. F. Effect of drugs on the course of bacterial fermentation of poultry. Visnyk ahrarnoi nauky. 2010, N 6, P. 58–61. (In Ukrainian).

      59.  Burtseva H. V., Korol Ts. O., Danylenko S. H.,  Kihel N. F. Process for the preparation of bacterial drug «MKS» for the production of fermented meat products. Pat. 95422 UA MPK S12N1/20; A22S11/00 / - Zayavl. 12.10.2010, Publ. 25.07.2011, Bull. N 14. (In Ukrainian).

      60.  Danilenko S. Smoked sausage and jerked. Starter cultures in meat production. Mir produktov. 2012, 6(85), 38-40. (In Russian).


 

Additional menu

Site search

Site navigation

Home Archive 2014 №4 SELECTION OF MICROORGANISMS FOR FERMENTATION OF MEAT MATERIALS Danylenko S. G., Kigel N. Ph., Burtseva G. V.

Invitation to cooperation

Dear colleagues, we invite you to publish your articles in our journal.
© Palladin Institute of Biochemistry of the National Academy of Sciences of Ukraine, 2008.
All rights are reserved. Complete or partial reprint of the journal is possible only with the written permission of the publisher.
E-mail
for information: biotech@biochem.kiev.ua.