title: Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth.
abstract: In meat fermented foods, Clostridium spp. growth is kept under control by the addition of nitrite. The growing request of consumers for safer products has led to consider alternative bio-based approaches, the use of protective cultures being one of them. This work is aimed at checking the possibility of using two Lactobacillus spp. strains as protective cultures against Clostridium spp. in pork ground meat for fermented salami preparation. Both Lactobacillus strains displayed anti-clostridia activity in vitro using the spot agar test and after co-culturing them in liquid medium with each Clostridium strain. Only one of them, however, namely L. plantarum PCS20, was capable of effectively surviving in ground meat and of performing anti-microbial activity in carnis in a challenge test where meat was inoculated with the Clostridium strain. Therefore, this work pointed out that protective cultures can be a feasible approach for nitrite reduction in fermented meat products.
authors.affiliation: Department of Agricultural Science, University of Bologna, viale Fanin 42, 40136 Bologna, Italy. Electronic address: diana.digioia@unibo.it.
authors.forename: Diana
authors.initials: D
authors.lastname: Di Gioia
authors.affiliation: Department of Agricultural Science, University of Bologna, viale Fanin 42, 40136 Bologna, Italy.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Mazzola
authors.affiliation: Department of Agricultural Science, University of Bologna, viale Fanin 42, 40136 Bologna, Italy; Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain.
authors.forename: Ivana
authors.initials: I
authors.lastname: Nikodinoska
authors.affiliation: Department of Agricultural Science, University of Bologna, viale Fanin 42, 40136 Bologna, Italy.
authors.forename: Irene
authors.initials: I
authors.lastname: Aloisio
authors.affiliation: Department of Microbiology, Biochemistry, Molecular Biology and Biotechnology, University of Maribor, Pivola 10, 2311 Hoce, Slovenia.
authors.forename: Tomaz
authors.initials: T
authors.lastname: Langerholc
authors.affiliation: Department of Life Science, University of Modena and Reggio Emilia, Via Campi 183, 41125 Modena, Italy.
authors.forename: Maddalena
authors.initials: M
authors.lastname: Rossi
authors.affiliation: Department of Life Science, University of Modena and Reggio Emilia, Via Campi 183, 41125 Modena, Italy.
authors.forename: Stefano
authors.initials: S
authors.lastname: Raimondi
authors.affiliation: Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain.
authors.forename: Beatriz
authors.initials: B
authors.lastname: Melero
authors.affiliation: Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain.
authors.forename: Jordi
authors.initials: J
authors.lastname: Rovira
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000378:metabolism*; D019149:Bioreactors; D003013:Clostridium / Q000187:drug effects / Q000254:growth & development*; D005285:Fermentation; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D059022:Food Safety / Q000379:methods; D007778:Lactobacillus / Q000378:metabolism*; D008461:Meat Products / Q000382:microbiology*; D009573:Nitrites / Q000494:pharmacology; D000069466:Red Meat / Q000382:microbiology*; D013552:Swine
chemical_list: D000900:Anti-Bacterial Agents; D009573:Nitrites
keywords: Bioprocesses; Clostridia; Meat fermentation; Nitrite; Protective cultures