Fermented Meat Products Research Articles

Reduced fat-reduced sodium fermented meat products: a review of reformulation strategies

The current research in meat products has been aimed to obtain healthier proposals because of the change in the lifestyle and routine of the population. This new point of view has also changed the industry perspective: they are focusing on reformulation to obtain a portfolio of meat products with a healthier appeal. The process of redefining a traditional formulation can negatively affect the acceptance of the meat product (i.e., taste and appearance). However, researchers reported positive effects in this strategy of reformulations (i.e., added value increase, healthiness, and nutritional enrichment of the product). Sodium reduction, saturated fat reduction, chemical additives reduction, dietary fiber addition, addition of vegetable oils, and probiotic addition are examples of already tested and documented reformulation strategies of fermented meat products. The application of one strategy in a traditional product is a challenge. However, the simultaneous use of two or more strategies is more complex. Thus, the aim of this review was to explain the technological and sensorial benefits and challenges of the application of dietary fibers in meat products submitted to two or more reformulation strategies.

Effect of ultrasound and Staphylococcus xylosus on the bioconversion of cooked chicken meat by-products

The chicken meat industry generates by-products containing lipids and proteins, requiring high treatment costs. Staphylococcus xylosus is used in fermented meat products to promote proteolysis and differentiated volatile compounds. Ultrasound (US) is an effective tool to accelerate the process in the meat industry. This study evaluated whether the US potentiates the action of S. xylosus in the bioconversion of cooked chicken meat by-products. By-product was sterilized and inoculated with S. xylosus. After, it was sonicated at 130 kHz and 35 kHz for 30 min at 37 °C and incubated for 24 h at 37 °C. The US stimulated the proteolytic activity of S. xylosus, forming compounds of 25 kDa and producing volatile compounds. At 130 kHz showed the production of alcohols and aldehydes, while at 35 kHz, carboxylic acids. US and S. xylosus promoted good bioconversion of the cooked by-products.

Autochthonous Cultures to Improve Safety and Standardize Quality of Traditional Dry Fermented Meats

Traditional dry fermented meat products are obtained artisanally in many countries, where they represent a gastronomic heritage well distinguished from industrial counterparts. This food category is most often obtained from red meat, a food commodity that is under attack because of evidence of increased risk of cancer and degenerative diseases with high consumption. However, traditional fermented meat products are intended for moderate consumption and gastronomic experience, and, as such, their production must be continued, which would also help safeguard the culture and economy of the geographical areas of origin. In this review, the main risks attributed to these products are considered, and how these risks are reduced by the application of autochthonous microbial cultures is highlighted by reviewing studies reporting the effects of autochthonous lactic acid bacteria (LAB), coagulase negative staphylococci (CNS), Debaryomyces hansenii and Penicillium nalgiovense on microbiological and chemical safety and on sensory attributes. The role of dry fermented sausages as a source of microorganisms that can be beneficial to the host is also considered. From the results of the studies reviewed here it appears that the development of autochthonous cultures for these foods can ensure safety and stabilize sensory characteristics and has the capacity to be extended to a larger variety of traditional products.

Microbiota dynamics and volatile metabolite generation during sausage fermentation

Microorganism metabolic activity is critical for the formation of unique flavors in fermented meat products. To clarify the relationship between the formation of the special flavor of fermented meat and microorganisms, high-throughput sequencing and gas chromatography-ion mobility spectrometry were used to analyze microorganisms and volatile compounds in naturally fermented sausage. The findings revealed 91 volatile compounds and 4 key microorganisms, including Lactobacillus, Weissella, Leuconostoc, and Staphylococcus. The key microorganisms were positively correlated with the formation of 21 volatile compounds. The validation results showed that the contents of volatile compounds such as heptanal, octanal, 2-pentanone, and 1-octen-3-ol increased significantly after inoculation with Lb. sakei M2 and S. xylosus Y4. These two bacteria are the key microorganisms that produce the special flavor of fermented sausage. The present study can provide a theoretical basis for the directional development of fermented meat products, the preparation of special flavor enhancers, and expedited fermentation processes.

Justification and microbiota compositions development for the fermentation of raw meat

In the production of fermented meat products, microorganisms of various taxonomic groups play an extremely important role, namely in the formation of specific taste, aroma, colour, and consistency. Both fermentative and spontaneous microflora take part in the components' transformation of meat raw materials during the maturation of such products, and the course of this process depends on the metabolic activity of the strains. In accordance, this article's purpose is to select microbiota compositions (lactic acid bacteria and coagulase-negative cocci) for the fermentation of meat raw materials. So, as a result of the research, 4 compositions were selected, two of which are lactic acid bacteria with micrococci (No. 2, 3) and two lactic acid bacteria with staphylococci (No. 1, 6). They were characterized by the high productivity of each of the components of the leavening composition, in particular, it was established that the number of MKB increased – by 4.3-6.5 times, and micrococci and staphylococci – by 7.7-28.6 times, respectively. For these compositions, mutual stimulation of the components was observed, contributing to the active microorganisms' development and their biochemical activity. Fermentation compositions No. 1, 6, 4, and 6 had the highest nitrite-reducing activity, and a high level of proteolysis characterized compositions No. 1, 2, 3, and 4. According to the results of determining the antagonistic activity against opportunistic and pathogenic microorganisms, it was established that the investigated compositions exhibit antagonistic activity against both gram-negative and gram-positive microorganisms.

Effect of Amino Acids on Fusarium oxysporum Growth and Pathogenicity Regulated by TORC1-Tap42 Gene and Related Interaction Protein Analysis.

Free amino acids (AAs) formed in fermented meat products are important nitrogen sources for the survival and metabolism of contaminating fungi. These AAs are mainly regulated by the TORC1-Tap42 signaling pathway. Fusarium spp., a common contaminant of fermented products, is a potential threat to food safety. Therefore, there is an urgent need to clarify the effect of different AAs on Fusarium spp. growth and metabolism. This study investigated the effect of 18 AAs on Fusarium oxysporum (Fo17) growth, sporulation, T-2 toxin (T-2) synthesis and Tri5 expression through Tap42 gene regulation. Co-immunoprecipitation and Q Exactive LC-MS/MS methods were used to detect the interacting protein of Tap42 during specific AA treatment. Tap42 positively regulated L-His, L-Ile and L-Tyr absorption for Fo17 colony growth. Acidic (L-Asp, L-Glu) and sulfur-containing (L-Cys, L-Met) AAs significantly inhibited the Fo17 growth which was not regulated by Tap42. The L-Ile and L-Pro addition significantly activated the sporulation of ΔFoTap42. L-His and L-Ser inhibited the sporulation of ΔFoTap42. In T-2 synthesis, ΔFoTap42 was increased in GYM medium, but was markedly inhibited in L-Asp and L-Glu addition groups. Dose-response experiments showed that 10-70 mg/mL of neutral AA (L-Thr) and alkaline AA (L-His) significantly increased the T-2 production and Tri5 expression of Fo17, but Tri5 expression was not activated in ΔFoTap42. Inhibition of T-2 synthesis and Tri5 expression were observed in Fo17 following the addition of 30-70 mg/mL L-Asp. KEGG enrichment pathway analysis demonstrated that interacting proteins of Tap42 were from glycerophospholipid metabolism, pentose phosphate pathway, glyoxylate and dicarboxylate metabolism, glycolysis and gluconeogenesis, and were related to the MAPK and Hippo signaling pathways. This study enhanced our understanding of AA regulation in fermented foods and its effect on Fusarium growth and metabolism, and provided insight into potential ways to control fungal contamination in high-protein fermented foods.

Effects of cranberry powder on the diversity of microbial communities and quality characteristics of fermented sausage.

Fermented sausage is popular with many consumers because of its distinctive flavor, but the safety of it has attracted widespread attention. At present, nitrite is widely used in fermented meat products because of its ideal color and bacteriostatic effect, but nitrite can be transformed into nitrosamines, which cause strong carcinogenic effects. Therefore, it is urgent to actively explore safe and efficient nitrite substitutes. In this study, cranberry powder was selected as a natural substitute for nitrite during the production of fermented sausage due to its unique antioxidant and bacteriostatic properties. The results showed that adding an appropriate amount of cranberry powder (5 g/kg) promoted a better color of the fermented sausage and promoted the accumulation of aromatic compounds. Furthermore, Pediococcus and Staphylococcus became the dominant species, accounting for more than 90% in all samples. According to the Pearson correlation analysis, Staphylococcus and Pediococcus had positive effects on the quality characteristics of fermented sausage products. This study provided the latest information on the application of cranberry powder as a natural substitute for nitrite in the process of manufacturing fermented sausage, and it also introduced an advanced solution to improve the quality characteristics and safety of fermented sausage products during processing.

Research Progress of Nitrite Metabolism in Fermented Meat Products.

Nitrite is a common color and flavor enhancer in fermented meat products, but its secondary amines may transfer to the carcinogen N-nitrosamines. This review focuses on the sources, degradation, limitations, and alteration techniques of nitrite. The transition among NO3- and NO2-, NH4+, and N2 constitutes the balance of nitrogen. Exogenous addition is the most common source of nitrite in fermented meat products, but it can also be produced by contamination and endogenous microbial synthesis. While nitrite is degraded by acids, enzymes, and other metabolites produced by lactic acid bacteria (LAB), four nitrite reductase enzymes play a leading role. At a deeper level, nitrite metabolism is primarily regulated by the genes found in these bacteria. By incorporating antioxidants, chromogenic agents, bacteriostats, LAB, or non-thermal plasma sterilization, the amount of nitrite supplied can be decreased, or even eliminated. Finally, the aim of producing low-nitrite fermented meat products is expected to be achieved.

Elucidation of the Impact of Steaming on the Key Odorants of Jinhua Dry-Cured Ham Using the Sensomics Approach

Jinhua dry-cured ham (JDH) is a traditional fermented meat product favored by Chinese consumers. In this paper, the impact of steaming on the key odorants of JDH was investigated using the sensomics approach. Compounds with odor activity values (OAV) ≥1 were re-engineered in a triglyceride matrix to imitate the odor profiles of both raw and steamed JDHs. The aroma-active compounds were then confirmed by recombination and omission tests using triangle tests. The odor profiles of raw and steamed JDHs were obtained by quantitative descriptive analysis to compare the differences between the original and recombined models. The results showed that pentanal, hexanal, dimethyl trisulfide, (E,E)-2,4-decadienal, (E)-2-heptenal, furaneol, 3-methylbutanoic acid, 1-octen-3-one, and methional influenced the overall raw JDH odor significantly. Furaneol was first reported as a key compound that provides a caramel smell to the raw JDH. Apart from (E)-2-heptenal, dimethyl trisulfide, furaneol, 3-methylbutanoic acid, and methional, the remaining three compounds including 2-furfurylthiol, benzeneacetaldehyde, and phenylethyl alcohol showed a significant influence on the odor profile of steamed JDH. The statistical analysis of the odor profiles showed an 80.0% similarity between the recombination raw JDH and the real raw JDH, and a 76.3% similarity between the model and the real steamed JDH.

Changes in N-nitrosamines, Residual Nitrites, Lipid Oxidation, Biogenic Amines, and Microbiota in Chinese Sausages Following Treatment with Tea Polyphenols and Their Palmitic Acid-modified Derivatives

This study aimed to investigate the effects of tea polyphenol (TP), epigallocatechin gallate (EGCG), and their palmitic acid-modified derivatives palmitoyl-TP (pTP) and palmitoyl-EGCG (pEGCG) on the accumulation of N-nitrosamine and biogenic amines (BAs), residual nitrites, and lipid oxidation in Chinese sausages. The microorganisms, color, and texture properties of sausages were evaluated. TP, EGCG, pTP, or pEGCG significantly inhibited the accumulation of N-nitrosodimethylamine (NDMA) and BAs, residual nitrites, and lipid oxidation, but enhanced the redness, hardness, and chewiness of sausages. The concentration of NDMA in sausages was reduced by 58.11%, 63.51%, 36.49%, and 44.59%, respectively, after treatment with TP, EGCG, pTP, and pEGCG. Both EGCG and pEGCG exhibited excellent inhibitory effects on the predominant BAs, including putrescine, tyramine, cadaverine, histamine, and 2-phenylethylamine. Palmitoyl-EGCG was found to be the strongest inhibitor of lipid oxidation. Besides, the four antioxidants weakly affected the population of total aerobic bacteria and lactic acid bacteria but totally suppressed the growth of undesirable Enterobacteriaceae. The principal component and correlation analyses proved that BAs, nitrites, lipid oxidation, and microbiota were responsible for the formation of NDMA. The results indicated that palmitic acid-modified TPs and similar derivatives might serve as potential preservatives to improve the safety and quality of fermented meat products.

Effects of the addition of leucine on flavor and quality of sausage fermented by Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475.

Methyl-branched aldehydes, especially 3-methylbutanal, have been reported to be perceived either as a malty or as a nutty/chocolate-like aroma and were considered an important flavor contributor in fermented meat products. Decomposition of leucine (Leu) by branched-chain amino acid transaminase (BACT) is a crucial step in the metabolism of Leu to 3-methylbutanal. This study was conducted to explore the effects of mixed-starter culture (Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475) and addition of Leu (0, 1, and 3 mM) on the flavor and quality of fermented sausages. The pH, water activity, texture profile analysis, color, counts of lactic acid bacteria (LAB) and staphylococci, peptide, and flavor compounds were detected during fermentation. The results showed that the starter culture group increased hardness, elasticity, the counts of LAB and staphylococci, peptide content, volatile flavor compounds, as well as the sensorial scores of sausage, while decreasing pH, a w , and L* and b* values compared with the non-inoculation group. The mixed starter of adding with 3 mM Leu enhanced the content of 3-methylbutanal and overall flavor of fermented sausages. It is applicable to directionally produce methyl-branched aldehydes and improve the overall quality of fermented sausage by the addition of Leu and using starter of L. fermentum YZU-06 and S. saprophyticus CGMCC 3475.

Screening and the ability of biogenic amine-degrading strains from traditional meat products in Inner Mongolia

Biogenic amines (BAs) are widely contained in fermented meat products and are harmful to human health with high level content. Reducing BAs content with microorganisms that don't produce decarboxylase seems beneficial. This study screened three strains had the capacity to degrade BAs from meat products in different regions of Inner Mongolia. Three strains were screened because they didn't have amino acid decarboxylase activity and had good growth performance and abilities of acid producing, salt resistance and antibacterial. X22-2 and HX2-1 were identified as Lactiplantibacillus plantarum, and X6-6 was identified as Pediococcus pentosaceus through 16S rDNA sequencing. All the three strains could degrade seven kinds of BAs, especially the tryptamine and phenethylamine. The reduced content of tryptamine of the three strains were all above 93 mg/L. Both the suspension and supernatant of the three strains effectively degraded BAs content produced by BA-producing bacteria (Enterococcus faecium, E. faecalis, and Enterobacter aerogenes). Tryptamine and phenethylamine could not be detected both in suspension and supernatant of the three strains in the medium containing Enterobacter aerogenes. In view of their good fermentation capacity and strong ability to reduce BAs, the three strains can be used as starter cultures in meat products.

Physicochemical property, volatile flavor quality, and microbial community composition of Jinhua fatty ham and lean ham: A comparative study.

The physicochemical property, volatile flavor compounds, and microbial community structure of Jinhua fatty ham (FH) and lean ham (LH) were investigated and compared by high-throughput sequencing and HS-GC-IMS. Results showed that FH had higher pH and slightly lighter and yellower color than LH. Meanwhile, 33 volatile flavor compounds were identified from FH and LH, among which LH showed higher abundance of total alcohols and acids, but FH had generally richer aldehydes, ketones, esters, heterocyclic, and sulfur-containing compounds. Moreover, FH and LH did not have significant difference in α-diversity of bacterial community, but LH presented a much lower α-diversity of fungal community than FH. Besides, the dominant microorganisms (relative abundance >2%) in FH were Ruminococcaceae UCG-005, Staphylococcus, Ruminococcaceae UCG-014, Meyerozyma, and Aspergillus at the genus level, while in LH were Staphylococcus, Psychrobacter, Halomonas, Propionicicella, Ruminococcaceae UCG-005, Meyerozyma, Yamadazyma, and Aspergillus. Furthermore, the analysis of Pearson's correlation and metabolic network confirmed that the discriminative flavor compounds of FH were mainly β-oxidation and degradation products of fatty acids, while those of LH were mostly derived from the Strecker reaction or microbial metabolism of amino acids. The present study could help understand the potential pathway of characteristic microorganisms affecting flavor formation of fat-deficient dry-cured hams and provide theoretical supports for developing healthier fermented meat products.

Antioxidant effect of yeast on lipid oxidation in salami sausage.

Salami is a kind of fermented meat product with rich nutrition and unique flavor. Because it is rich in fat, it is easy to oxidize to produce bad flavor. Compared with the way of adding artificial or natural antioxidants to reduce the degree of sausage oxidation, the antioxidant characteristics of developing the starter itself deserve more attention. In this study, firstly the antioxidant activities of 5 strains of yeast were measured in vitro, and then the mixture of yeast and Lactobacillus rhamnosus YL-1 was applied to fermented sausage model. The effect of the starter in the sausage model was investigated through physicochemical parameters, degree of fat oxidation, free fatty acid content, and though volatile flavor compound analysis, sensory evaluation and various indexes after storage were observed. Metagenomics was used to explore metabolic pathways, functional genes and key enzymes related to lipid oxidizing substances in sausage in yeast. The results showed that Wickerhamomyces anomalus Y12-3 and Y12-4 had strong tolerance to H2O2, and had higher SOD and CAT enzyme activities. The addition of yeast effectively reduced the material value of peroxidation value and active thiobarbiturate in salami. In flavor analysis, the content of flavor compounds associated with lipid oxidation, such as hexanal, heptanal, nonanal and (E)-2-decenal were significantly lower with the use of Debaryomyces hansenii Y4-1 and Y12-3. Meanwhile, the possible pathways of yeast metabolism of flavor substances related to lipid oxidation (mainly aldehydes) were discussed with the help of metagenomic techniques. According to the results of metagenomics, fatty acid degradation (ko00071) metabolic pathway was related to the degradation of aldehydes through aldehyde dehydrogenase, which was the potential key enzyme.

FINDING OF POSITIVE ATTRIBUTING VALUES FROM A MEAT-DERIVED FOOD OF NORTHEAST INDIA, SATHU

Fermented meat and meat-derived products are rich in significant microorganisms, along with their by-products, which provide quality, safety, and desired prophylaxis functions with them. This itself lends to a naturally good nutritional heritage and is considered an emerging biomarker product. Exploring their positive attributes may contribute prophylactic properties towards health care and profit to the food and feed industries. Our main objectives are to identify native potential bacteria in the regional indigenous meat-derived fermented food, Sathu. Besides, the study of their positive attributing properties of antibiotic sensitivity, anti-microbial, and cytotoxicity effects on the food using biological molecular methods is also necessary. Our findings from the 16S-rDNA sequencing method identified Lactobacillus brevis (KJR2) as the predominant microbial community followed by Bacillus australimaris (KJRc8). Phenotypic characterization revealed both the isolates possess the ability to exist in the harsh environment of gastric conditions. The two isolates were also susceptible to antibiotics, with more sensitivity towards ampicillin, penicillin, streptomycin, and neomycin. Confer of resistance to Penicillin was found to strain, KJR2. The two strains also revealed antagonistic effects against B.subtilis, E.faecalis, and E. coli. Moreover, the food showed cytotoxicity against cancer cell lines, when studied as a part of human efficacy.

TOMATO POMACE AS AN INNOVATIVE INGREDIENT FOR NITRATE-REDUCED DRY FERMENTED SAUSAGES

Background. The aim of the study was to evaluate the effect of freeze-dried tomato pomace on the quality of dry fermented meat products with reduced nitrogen compounds. In this study, the effect of the addition of tomato pomace on the physicochemical parameters, antioxidant properties and microbiological safety of dry fermented sausages with reduced nitrate content after three months of storage was evaluated. Four experimental variants of pork sausages differing in the addition of tomato pomace were produced: a control sample and samples with 0.5 %, 1 % and 1.5 % addition of freeze-dried tomato pomace. The sausages produced were analyzed for: pH, water activity, color parameters (CIE L* a* b*), biogenic amine content. The change in antioxidant properties depending on the amount of additive used (in relation to ABTS•+ and DPPH• radicals) was also evaluated. Microbiological analyses were also carried out to determine product safety. Results and conclusion. The products were characterized by similar water activity and pH in the range of 0.83 ÷ 0.86 and 4.74 ÷ 4.93, respectively. The effect of tomato pomace addition was observed to increase antioxidant activity with increasing additive concentration. The product with 1.5% addition of freeze-dried tomato pomace also had the highest redness (a*), which affected the overall appearance of the finished product. Sausage samples with the addition of tomato pomace were also characterized by a lower putrescine content compared to the control sample. Thus, the results obtained indicate that the addition of tomato pomace affects the redness and increased antioxidant capacity of dry fermented meat products. The most promising results were obtained for dry fermented sausage with 1.5 % addition of tomato pomace. Therefore, the results suggest that tomato by-products can be used in the meat industry to reduce nitrates in meat products and improve their antioxidant activity.

Transepithelial transport and cytoprotection of novel antioxidant peptides isolated from simulated gastrointestinal digestion of Xuanwei ham.

As a traditional fermented meat product, dry-cured Xuanwei ham could be a rich source of bioactive peptides. This study intended to investigate the transepithelial transport and cytoprotection of antioxidant peptides isolated from simulated gastrointestinal digestion of Xuanwei ham. Through ultrafiltration and gel filtration chromatography after simulated digestion, five new antioxidative cell-penetrating peptides (CPPs) with 16-27 amino acid residues were identified, and protective effects of the pretreatment with GHYTEGAELVDSVLDVVRK (GK-19) and TDEFQLHTNVNDGTEFGGSIYQK (TK-23) on H2O2-induced damaged HepG2 cells were investigated. The results showed that the peptide TK-23 at 0.5 mg mL-1 showed a good antioxidant activity through upregulating the activity of antioxidant enzymes (CAT, SOD and GR) and decreasing the MDA level in H2O2-induced damaged HepG2 cells with a better protective effect compared to GSH. Our observations of novel antioxidant CPPs with 16-27 amino acid residues could enrich the antioxidative CPP database, and these findings could provide data support for further study of CPPs.

Antioxidant activity of environmental lactic acid bacteria strains isolated from organic raw fermented meat products

The aim of the research was to evaluate the antioxidant activity of 23 LAB strains isolated from raw fermented meat products. The methodology was based on in vitro tests in which the ability of antioxidants to deactivate free radicals was used. The greatest ability to scavenge the DPPH radicals was observed in Pediococcus pentosaceus KL14 and KL10, to scavenge ABTS radicals was in Pd. pentosaceus KL11 and KL14. The highest activity of superoxide dismutase (SOD) was found in Pd. pentosaceus BAL6 and BAL3. The Pd. pentosaceus BAL6, KL14 strains were able to produce H2O2. The highest resistance to superoxide anions was found in Pd. pentosaceus KL14 whereas the hydroxyl radicals was observed in Lactiplantibacillus plantarum SCH1 and Pd. pentosaceus BAL6. All of the strains were catalase-negative. The resistance to H2O2 was observed in Pd. pentosaceus KL14 and BAL5. Furthermore, the highest antioxidant activity was found in strains Pediococcus pentosaceus KL14, BAL6 and Lactiplantibacillus plantarum SCH1. Moreover, we identified 15 strains of LAB with high antioxidant activity comparable to probiotic L. rhamnosus GG. The use of natural antioxidant activity can be used in meat processing to limit the use of chemical antioxidants.

Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region.

The aim of the present study was to investigate the resistome and virulome diversity of 43 isolates of Listeria monocytogenes, Salmonella enterica and S. aureus collected from artisanal fermented meat and dairy products and their production environments in Portugal, Spain, Italy and Morocco. After DNA extraction, genomes were sequenced, and de novo assembled. Genetic relationships among genomes were investigated by SNP calling and in silico 7- loci MLST. Genomes of the same species belonged to different ST-types demonstrating the circulation of different clones in in the same artisanal production plant. One specific clone included genomes of S. Paratyphi B belonging to ST43 and repeatedly isolated for more than a year in an artisanal sausage production plant. No genomes but three (belonging to Salmonella enterica), were predicted as multiresistant to different antimicrobials classes. Regarding virulence, genomes of L. monocytogenes belonging to ST1, ST3 and ST489, as well as genomes of S.enterica enterica (ST43, ST33, ST314, ST3667, ST1818, ST198) and ST121 S. aureus were predicted as virulent and hypervirulent. The occurrence of virulent and hypervirulent L. monocytogenes, Salmonella enterica and S. aureus strains in artisanal fermented meat and dairy productions as well as in their finished products suggests the need for a specific focus on prevention and control measures able to reduce the risk of these biological hazards in artisanal food productions.

The impact of different fermenting microbes on residual purine content in fermented lamb jerky following in vitro digestion

This is the first study to investigate the effect of different lactic acid bacteria fermentation methods on the purine content of mutton jerky and to examine the changes in purine in these fermented mutton jerky samples underan in vitro simulated digestive system to determine an efficient method for regulating exogenous purine intake. According to the analysis, x3-2b Lactobacillus plantarum and composite bacteria can directly reduce the purine content in fermented dried mutton and achieve the purpose of reducing the intake of purine. However, after simulated intestinal digestion, it was observed that the purine content of these different sample groups was significantly decreased, and 37x-3 Pediococcus pentosaceus had the better effect. It has been shown that the 37x-3 Pediococcus pentosaceus, Lactobacillus sake, and composite bacteria significantly enhance the degree to which residual purine is depleted in the large intestine during digestion. In sum, one potentially successful method of regulating exogenous purine consumption is the development of fermented meat products using certain beneficial bacteria as a starter.