Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis
The meta-analysis aim was to confirm and quantifying the influence of starter cultures on microbiological and physical-chemical parameters of dry-fermented sausages at the end fermentation stage. The literature search yielded 1194 citations, and 77 studies with 178 experiments were eligible and incl...
| Main Authors: | , , , , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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Elsevier
2024
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| Online Access: | http://hdl.handle.net/20.500.12123/17432 https://www.sciencedirect.com/science/article/pii/S0309174023002437 https://doi.org/10.1016/j.meatsci.2023.109337 |
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| author | Stegmayer, María Ángeles Sirini, Noelí Estefanía Ruiz, María Julia Soto, Lorena Paola Zbrun, María Virginia Lorenzo, José Manuel Signorini Porchiett, Marcelo Lisandro Frizzo, Laureano Sebastián |
| author_browse | Frizzo, Laureano Sebastián Lorenzo, José Manuel Ruiz, María Julia Signorini Porchiett, Marcelo Lisandro Sirini, Noelí Estefanía Soto, Lorena Paola Stegmayer, María Ángeles Zbrun, María Virginia |
| author_facet | Stegmayer, María Ángeles Sirini, Noelí Estefanía Ruiz, María Julia Soto, Lorena Paola Zbrun, María Virginia Lorenzo, José Manuel Signorini Porchiett, Marcelo Lisandro Frizzo, Laureano Sebastián |
| author_sort | Stegmayer, María Ángeles |
| collection | INTA Digital |
| description | The meta-analysis aim was to confirm and quantifying the influence of starter cultures on microbiological and physical-chemical parameters of dry-fermented sausages at the end fermentation stage. The literature search yielded 1194 citations, and 77 studies with 178 experiments were eligible and included in the meta-analysis, a random-effects model was used to estimate the pooled weighted mean difference (MD) with 95% confidence interval (CI).The use of starter culture in dry-fermented sausages significantly reduced pH (MD: -0.364; CI: −0.414; −0.319), moisture (MD: -1.443; CI: −1.931; −0.955), aw (MD: -0.011; CI: −0.017; −0.006), Enterobacteriaceae count (MD: -1.119; CI: −1.293; −0.945), yeasts and molds count (MD: -0.351; CI: −0.691; −0.084), and increased color component a* (MD: 0.859; CI: 0.266;1.452), color component L* (MD: 1.288; CI: 0.433; 2.143), LAB count (MD: 0.981; CI: 0.696;1.267), Staphylococci count (MD: 0.484; CI: 0.293; 0.675) and TVC (MD: 0.529; CI: 0.098; 0.959). The results of the sub-analysis suggest that the addition of LAB and LAB/CNS inocula have a greater effect on the physico-chemical and microbiological parameters studied in this work. In the meta-regression analysis, a positive linear relationship was found in starter culture sausages in comparison with control batch between LAB count and the dose of starter culture added, and in the pH and Enterobacteriaceae count with the passage of fermentation days. In contrast, a negative linear relationship was found between redness and increased casing diameter of the sausages. Therefore, our work shows impact that addition of starter cultures has on safety and quality of dry-fermented sausages. |
| format | info:ar-repo/semantics/artículo |
| id | INTA17432 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA174322025-09-12T11:53:59Z Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis Stegmayer, María Ángeles Sirini, Noelí Estefanía Ruiz, María Julia Soto, Lorena Paola Zbrun, María Virginia Lorenzo, José Manuel Signorini Porchiett, Marcelo Lisandro Frizzo, Laureano Sebastián Lactic Acid Bacteria Starter Cultures Food Safety Food Quality Bacterias Acidolácticas Cultivos Iniciadores Inocuidad Alimentaria Calidad de los Alimentos Dry-sausages Coagulase Negative Staphylococci Salchichas Secas Estafilococos Coagulasa Negativos The meta-analysis aim was to confirm and quantifying the influence of starter cultures on microbiological and physical-chemical parameters of dry-fermented sausages at the end fermentation stage. The literature search yielded 1194 citations, and 77 studies with 178 experiments were eligible and included in the meta-analysis, a random-effects model was used to estimate the pooled weighted mean difference (MD) with 95% confidence interval (CI).The use of starter culture in dry-fermented sausages significantly reduced pH (MD: -0.364; CI: −0.414; −0.319), moisture (MD: -1.443; CI: −1.931; −0.955), aw (MD: -0.011; CI: −0.017; −0.006), Enterobacteriaceae count (MD: -1.119; CI: −1.293; −0.945), yeasts and molds count (MD: -0.351; CI: −0.691; −0.084), and increased color component a* (MD: 0.859; CI: 0.266;1.452), color component L* (MD: 1.288; CI: 0.433; 2.143), LAB count (MD: 0.981; CI: 0.696;1.267), Staphylococci count (MD: 0.484; CI: 0.293; 0.675) and TVC (MD: 0.529; CI: 0.098; 0.959). The results of the sub-analysis suggest that the addition of LAB and LAB/CNS inocula have a greater effect on the physico-chemical and microbiological parameters studied in this work. In the meta-regression analysis, a positive linear relationship was found in starter culture sausages in comparison with control batch between LAB count and the dose of starter culture added, and in the pH and Enterobacteriaceae count with the passage of fermentation days. In contrast, a negative linear relationship was found between redness and increased casing diameter of the sausages. Therefore, our work shows impact that addition of starter cultures has on safety and quality of dry-fermented sausages. EEA Rafaela Fil: Stegmayer, María Angeles. Universidad Nacional del Litoral. Instituto de Ciencias Veterinarias del Litoral. (ICiVet-Litoral). Laboratorio de Análisis de Alimentos; Argentina Fil: Stegmayer, María Angeles. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias Veterinarias del Litoral. (ICiVet-Litoral). Laboratorio de Análisis de Alimentos; Argentina Fil: Sirini, Noelí Estefanía. Universidad Nacional del Litoral. Instituto de Ciencias Veterinarias del Litoral. (ICiVet-Litoral). Laboratorio de Análisis de Alimentos; Argentina Fil: Sirini, Noelí Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias Veterinarias del Litoral. (ICiVet-Litoral). Laboratorio de Análisis de Alimentos; Argentina Fil: Ruiz, María Julia. Universidad Nacional del Litoral. Instituto de Ciencias Veterinarias del Litoral. (ICiVet-Litoral). Laboratorio de Análisis de Alimentos; Argentina Fil: Ruiz, María Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias Veterinarias del Litoral. (ICiVet-Litoral). Laboratorio de Análisis de Alimentos; Argentina Fil: Soto, Lorena Paola. Universidad Nacional del Litoral. Instituto de Ciencias Veterinarias del Litoral. (ICiVet-Litoral). Laboratorio de Análisis de Alimentos; Argentina Fil: Soto, Lorena Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias Veterinarias del Litoral. (ICiVet-Litoral). Laboratorio de Análisis de Alimentos; Argentina Fil: Soto, Lorena Paola. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina Fil: Zbrun, Maria Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea (IdICaL); Argentina Fil: Zbrun, Maria Virginia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IdICaL); Argentina Fil: Zbrun, Maria Virginia. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina Fil: Lorenzo, José Manuel. Centro Tecnológico de la Carne de Galicia; España Fil: Lorenzo, José Manuel. Universidade de Vigo. Facultad de Ciencias de Ourense. Área de Tecnología de los Alimentos; España Fil: Signorini, Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea (IdICaL); Argentina Fil: Signorini, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina Fil: Signorini, Marcelo. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina Fil: Frizzo, Laureano Sebastián. Universidad Nacional del Litoral. Instituto de Ciencias Veterinarias del Litoral. (ICiVet-Litoral). Laboratorio de Análisis de Alimentos; Argentina Fil: Frizzo, Laureano Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias Veterinarias del Litoral. (ICiVet-Litoral). Laboratorio de Análisis de Alimentos; Argentina Fil: Frizzo, Laureano Sebastián. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina 2024-04-17T11:14:58Z 2024-04-17T11:14:58Z 2023-12 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/17432 https://www.sciencedirect.com/science/article/pii/S0309174023002437 0309-1740 1873-4138 https://doi.org/10.1016/j.meatsci.2023.109337 eng info:eu-repo/semantics/restrictedAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Elsevier Meat Science 206 : 109337 (December 2023) |
| spellingShingle | Lactic Acid Bacteria Starter Cultures Food Safety Food Quality Bacterias Acidolácticas Cultivos Iniciadores Inocuidad Alimentaria Calidad de los Alimentos Dry-sausages Coagulase Negative Staphylococci Salchichas Secas Estafilococos Coagulasa Negativos Stegmayer, María Ángeles Sirini, Noelí Estefanía Ruiz, María Julia Soto, Lorena Paola Zbrun, María Virginia Lorenzo, José Manuel Signorini Porchiett, Marcelo Lisandro Frizzo, Laureano Sebastián Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis |
| title | Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis |
| title_full | Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis |
| title_fullStr | Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis |
| title_full_unstemmed | Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis |
| title_short | Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis |
| title_sort | effects of lactic acid bacteria and coagulase negative staphylococci on dry fermented sausage quality and safety systematic review and meta analysis |
| topic | Lactic Acid Bacteria Starter Cultures Food Safety Food Quality Bacterias Acidolácticas Cultivos Iniciadores Inocuidad Alimentaria Calidad de los Alimentos Dry-sausages Coagulase Negative Staphylococci Salchichas Secas Estafilococos Coagulasa Negativos |
| url | http://hdl.handle.net/20.500.12123/17432 https://www.sciencedirect.com/science/article/pii/S0309174023002437 https://doi.org/10.1016/j.meatsci.2023.109337 |
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