Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough.

Flavour of type II sourdoughs is influenced by the ingredients, processing conditions, and starter culture composition. It is, however, not fully clear to what extent different sourdough lactic acid bacteria (LAB) contribute to flavour. Therefore, two types of flour (rye and wheat) and different LAB starter culture strains were used to prepare sourdoughs, thereby leaving the yeast microbiota uncontrolled.

The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages.

Differences in the production of bacterial metabolites with potential impact on fermented sausage flavour were found in meat simulation medium when comparing different strains of Staphylococcus xylosus and Staphylococcus carnosus as starter cultures. Overall, higher levels of 3-methyl-1-butanol and acetoin were found for S. xylosus, with some intraspecies variability.

Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota.

Sourdough is a microbial ecosystem of lactic acid bacteria (LAB) and yeasts in a matrix of mainly cereal flour and water. Culture-dependent and culture-independent microbiological analysis together with metabolite target analyses of different sourdoughs enabled to understand this complex fermentation process. It is difficult to link the species diversity of the sourdough microbiota with the (geographical) type of sourdough and the flour used, although the type and quality of the latter is the main source of autochthonous LAB in spontaneous sourdough fermentations and plays a key role in establishing stable microbial consortia within a short time.

Kinetics of growth and 3-methyl-1-butanol production by meat-borne, coagulase-negative staphylococci in view of sausage fermentation.

Five species of meat-borne, coagulase-negative staphylococci were screened for their in vitro production of 3-methyl-1-butanol. The highest production level was encountered for Staphylococcus sciuri alphaSG2, despite its poor growth. With respect to Staphylococcus species that are generally applied in sausage starter cultures, production of 3-methyl-1-butanol was higher with Staphylococcus xylosus 3PA6 than with Staphylococcus carnosus 833.

Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages.

Application of bacteriocin-producing starter cultures of lactic acid bacteria in fermented sausage production contributes to food safety. This is sometimes hampered by limited efficacy in situ and by uncertainty about strain dependency and universal applicability for different sausage types. In the present study, a promising antilisterial-bacteriocin producer, Lactobacillus sakei CTC 494, was applied as a coculture in addition to commercial fermentative starters in different types of dry-fermented sausages.

Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches.

Aims: To investigate microbial diversity and population dynamics of spoilage-sensitive modified-atmosphere-packaged (MAP) artisan-type cooked ham in relation to storage temperature.

Methods And Results: Modified-atmosphere-packaged cooked ham samples were stored at different temperatures (4, 7, 12 and 26 degrees C). Traditional methods were combined with polymerase chain reaction (PCR)-based techniques, i.