Search Results (89)

This study evaluates the effect of fermentation on the volatile composition of plant-based dry-cured sausages. The goal was to understand how different lactic acid bacteria (LAB) strains influence the aroma profile during ripening. Five experimental groups were tested, including uninoculated controls and sausages inoculated with selected LAB strains or a commercial starter. A total of 51 volatile compounds were identified and tracked over an 11-day fermentation period using HS-SPME-GC-MS. Results showed that LAB fermentation reduced compounds associated with off-flavors, such as aldehydes and sulfur compounds, and promoted the formation of volatiles responsible for pleasant aromas like buttery and fruity notes. Specific LAB strains, especially Lacticaseibacillus casei 116, showed strong potential in improving the volatile profile of plant-based meat analogs. These findings suggest that fermentation using selected LAB can enhance the sensory quality of plant-based sausages, helping them better mimic traditional meat products. Full article

The global population is rising sharply and is expected to be 10 billion by 2050. Nutrition security, especially protein, is a major concern, as it is one of the essential ingredients for body growth. However, consumption of meat is unsustainable, as the use of natural resources and greenhouse gas (GHG) emissions are relatively high compared to plant-based protein sources. Aquatic plants like duckweed, Azolla, and water spinach, as well as macroalgae and microalgae, contain good amounts of protein, ranging from 25% to 60% dry weight (DW) and comprising major essential amino acids (EAAs). These plants are rich in vitamins and minerals and possess antimicrobial, anti-inflammatory, antidiabetic, and anti-fatigue properties. In addition, green food processing (GFP) technologies minimize the antinutritional factors, which in turn increase the bioaccessibility and biodigestibility of aquatic plants. Fermentation is one of the oldest known GFP methods. Recent advances include high-pressure processing, pulsed electric field, ultrasound-assisted, and microwave-assisted extraction, which are among the most promising techniques. Hence, government initiatives, as well as research and private sector collaboration for cultivation, processing, and advocating for such nutrient-dense food, are necessary. This will ensure sustainable production and consumption. Full article

Meat, as a primary source of complete protein, vitamins, and minerals, remains a key component of the human diet despite controversies surrounding its production. The aim of this study was to develop a production technology for dry-cured ham with reduced nitrite content, using natural plant extracts (from acerola and ginger) and microbial (Lactobacillus sakei, Pediococcus acidilactici) and mold (Penicillium nalgiovense) starter cultures. The process included tumbling, fermentation, and curing under various conditions, including vacuum. Physicochemical analyses (pH, shear force, color, WHC, TBARS, salt and nitrites content) and sensory evaluation were conducted. Results showed that the synergistic use of plant extracts and microbial additives enabled the production of high-quality ham with desirable sensory properties, reduced lipid oxidation when vacuum curing or additional stocking was applied (TBARS < 2 mg MDA/kg), stable color, and optimal pH (5.6–5.7). Vacuum curing reduced weight loss, while smoking improved sensory traits. The proposed technology offers a promising alternative for industrial meat production, allowing for reduced chemical additives while maintaining safety, quality, and consumer acceptability. Full article

Socol is an artisanal meat product typical of Southeast Brazil. It is made from pork loin and ripened at room temperature. This work aimed to isolate, quantify, and identify lactic acid bacteria (LAB) in Brazilian dry-cured loin (Socol) as well as evaluate their in vitro probiotic potential. LAB were found in high amounts, varying from 2.5 × 10³ to 9.2 × 10⁶ CFU g⁻¹. Eleven isolated bacteria were identified by Matrix-Assisted Laser Desorption Ionization–Time-Of-Flight/Mass Spectrometry (MALDI-TOF/MS). Of these, six strains (Latilactobacillus brevis SFC1A, Latilactobacillus sakei SFC2A, Latilactobacillus curvatus SFC6A, Pediococcus acidilactici SFC9A, Latilactobacillus curvatus SFC11A, and Pediococcus pentosaceus SFC11B) were submitted to in vitro probiotic tests. All were tolerant to bile salts and five of them to artificial gastric juice, and were all sensitive to tetracycline, chloramphenicol, and erythromycin. L. brevis SFC1A and P. acidilactici SFC9A inhibited all tested pathogenic bacteria and showed the broadest in vitro probiotic activity. Thus, they would be recommended as starter cultures for the elaboration of novel fermented meat products and to compose a bank of indigenous bacteria, as well as contribute to preserving Socol microbiota. Full article

Fermented sausages are popular worldwide due to their sensory and nutritional characteristics, as well as their convenience for storage and consumption. The production and consumption of meat products are associated with negative impacts from the risks of high sodium intake, such as cardiovascular disease and hypertension. Salt (NaCl) plays an important role in the preservation, water loss during drying, reduction in water activity, and sensory characteristics of meat and other fermented food products. NaCl reduction is considered a challenge because it affects the sensory properties of meat and can compromise the safety and microbiological parameters related to the spoilage of the fermented meat product. The use of microorganisms, such as LAB, has been studied as an innovative way to substitute traditional preservatives. They produce various metabolites, including bioactive and antimicrobial substances that are actively involved in health benefits and guarantee the safety of meat products. These natural substances produced by bacteria extend shelf life by inhibiting spoilage and pathogenic microorganisms. This review discusses the potential application of lactic acid bacteria in the reformulation of fermented sausages, challenges, and beneficial effects on sensorial, safety, and health properties. Full article

Feed and water scarcity are major challenges for the sustainability of livestock production, particularly in semi-arid regions with structural limitations in resource availability. In this context, the valorization of agro-industrial by-products contributes to circular agriculture, reduces waste, and promotes more efficient resource use, in line with the United Nations Sustainable Development Goals. This study evaluated the inclusion of partial mixed tomato residue (PMR) silage in sheep diets and its effects on productive performance, total water intake, and meat quality. Eighteen ewe lambs were assigned to two groups: control (concentrate and deferred pasture) and PMR (tomato residue silage and deferred pasture). The PMR silage had a pH of 3.97 and was mainly characterized by lactic and acetic acids, with minor amounts of propionic and butyric acids. The butyric acid concentration (8.9 g kg⁻¹ DM) slightly exceeded the recommended threshold (0.5% DM), suggesting some clostridial activity but remaining below levels associated with severe deterioration. Animals fed PMR silage showed a 36% higher dry matter intake (p = 0.001), with greater intake of total digestible nutrients and fiber. This translated into a 54% higher average daily gain (p = 0.02) and an 11% greater final body weight compared with the control group (p = 0.02). Dietary water intake was also higher in the PMR group, reducing direct water consumption from drinkers by 38% (p < 0.001). Meat quality parameters were unaffected by the diet. Pesticide residue screening by LC-MS/MS revealed no detectable levels of abamectin, cymoxanil, chlorothalonil, difenoconazole, or mancozeb in silage. In meat samples, only chlorothalonil was tested and it was not detected. However, the use of PMR silage increased direct energy demand due to transport and compaction, while feeding costs per unit of weight gain were reduced. Overall, PMR silage proved to be a safe, fermentatively stable, and effective feeding alternative that enhances performance, reduces direct water intake, and maintains meat quality, representing a viable strategy for small ruminant production in water-limited regions. Full article

Urea is one of the most widely used sources of non-protein nitrogen (NPN) in ruminant diets due to its low cost and high availability. However, its rapid solubilization in the rumen can result in abrupt ammonia release, leading to toxicity risks and low nitrogen utilization efficiency. In this context, slow-release technologies, particularly microencapsulation, have been developed to synchronize NPN release with fermentable carbohydrate availability, thereby enhancing microbial protein synthesis, improving animal performance, and reducing environmental impacts. This review compiles recent advances in urea microencapsulation, emphasizing different wall materials such as waxes, lipids, polysaccharides, and fatty acids, as well as drying techniques and formulation strategies. Slow-release urea (SRU) addition in small ruminants’ diet may increase nutrient intake and digestibility, improve N balance, and reduce urinary excretion losses. Regarding performance, positive responses are observed when nitrogen release is properly synchronized with energy availability, although the results may vary depending on the encapsulant type, forage-to-concentrate ratio, and ruminal passage rate. Additionally, effects on meat quality and environmental parameters indicate that this technology holds not only zootechnical but also socio-environmental potential. It is concluded that urea microencapsulation can represent a promising alternative to optimize NPN use efficiency in ruminant production systems, though greater methodological standardization, long-term evaluations, and comparative economic analyses are required to encourage its broader adoption. Full article

The growing demand for sustainable protein sources has boosted interest in Andean pseudocereals, particularly quinoa (Chenopodium quinoa), cañihua (Chenopodium pallidicaule), and kiwicha (Amaranthus caudatus), due to their complete nutritional profile, high digestibility, and low allergenic potential. Their inclusion in vegetarian and vegan diets represents a viable alternative that can replace animal proteins without compromising on nutritional quality. This study presents a critical review of indexed scientific literature analyzing essential amino acid composition, protein quality values—such as PDCAAS (Protein Digestibility-Corrected Amino Acid Score) and DIAAS (Digestible Indispensable Amino Acid Score)—and the impact of various processing technologies on the functionality of Andean proteins. Results show that these grains contain between 13 and 18 g of protein per 100 g of dry product and provide adequate levels of lysine, methionine, and threonine, meeting FAO (Food and Agriculture Organization) requirements for adult nutrition. Processes such as germination, fermentation, enzymatic hydrolysis, and extrusion have demonstrated improvements in both amino acid bioavailability and functional properties of proteins, enabling their application in gluten-free breads, meat analogs, and functional beverages. Furthermore, emerging strategies such as nanotechnology, bioactive peptide generation, and gene editing via CRISPR (Clustered Regularly Interspaced Short Palindromic Repeats)—a precise genome editing tool—open new possibilities for enhancing the nutritional and functional value of pseudocereals in the food industry. Taken together, the findings consolidate the strategic role of Andean grains as key ingredients in the development of sustainable, functional, and plant-based foods. Full article

Defining appropriate dietary fiber levels is essential for enhancing the sustainability of feedlot lamb production. Optimal dietary fiber levels can enhance meat yield, improve nutrient retention and utilization, and reduce environmental impact. This study aimed to determine the optimal level of dietary fiber to enhance nutrient intake, digestibility, feeding behavior, and rumen fermentation in feedlot lambs. Five rumen-fistulated Santa Inês male lambs (40 kg, 7 months old) were used in a 5 × 5 Latin square design. Diets contained increasing levels of neutral detergent fiber (NDF): 200, 320, 440, 560, and 680 g/kg dry matter (DM), with each period lasting 21 days (total 105 days). Nutrient intake responded quadratically to NDF levels (p < 0.05). Apparent digestibility was significantly affected (p < 0.05), except for crude protein. Feeding (p = 0.001) and rumination times (p = 0.002) increased linearly, while idling time decreased (p < 0.001). Feeder visits declined (p = 0.002), and idling events followed a quadratic trend. Feeding and rumination efficiencies for DM decreased (p = 0.006 and p = 0.010), while NDF rumination efficiency increased (p = 0.014). The ruminal pH rose (p < 0.001), and propionate decreased (p = 0.019); acetate and butyrate showed quadratic responses. Based on intake, digestibility, and fermentation patterns, dietary NDF should be included at 400 g/kg DM to optimize nutrient utilization and rumen function in confined lambs. Full article

Alkalihalophilus marmarensis is an obligate alkaliphile with exceptional tolerance to high-pH environments, making it a promising candidate for industrial bioprocesses that require contamination-resistant and extremophilic production platforms. However, its practical deployment is hindered by limited biomass formation under extreme conditions, which constrains overall productivity. This study presents a model-driven investigation of how pH (8.8 and 10.5), culture duration (24 and 48 h), and nitrogen source composition (peptone and meat extract) affect cell dry mass, lactate, and protease synthesis. Using the response surface methodology and multi-objective optimization, we established predictive models (R² up to 0.92) and uncovered key trade-offs in biomass and metabolite yields. Our findings reveal that peptone concentration critically shapes the metabolic output, with low levels inhibiting growth and high levels suppressing protease activity. Maximum cell dry mass (4.5 g/L), lactate (19.3 g/L), and protease activity (43.5 U/mL) were achieved under distinct conditions, highlighting the potential for targeted process tuning. While the model validation confirmed predictions for lactate, deviations in cell dry mass and protease outputs underscore the complexity of growth–product interdependencies under nutrient-limited regimes. This work delivers a foundational framework for developing fermentations with A. marmarensis and advancing its application in sustainable, high-pH industrial bioprocesses. The insights gained here can be further leveraged through synthetic biology and bioprocess engineering to fully exploit the metabolic potential of obligate alkaliphiles like A. marmarensis. Full article

The aims of the current study were to characterize the natural compounds of Salsola tragus via GC-MS and determine its effects as a forage source on lamb growth, in vitro rumen fermentation kinetics, carcass quality, cellular damage, and metabolomic meat interaction. Twenty-one Rambouillet lambs were randomly assigned to one of three experimental diets (seven lambs per treatment): (1) a control diet (W/o-Salsola) containing 300 g/kg dry matter (DM) of sorghum stover; (2) a diet with a medium inclusion of Salsola tragus (15-Salsola), which contained 150 g/kg DM of Salsola tragus and 150 g/kg DM of sorghum stover; and (3) a diet comprising 300 g/kg of Salsola tragus (30-Salsola). The results showed there were no differences (p > 0.05) in lamb growth performance during the fattening phase. The in vitro gas analysis demonstrated that the 30-Salsola treatment increased lag time h⁻¹ (p < 0.05) and reduced gas production (p = 0.03). The metabolomic analysis findings suggest that the treatments that included Salsola tragus significantly positively affect the metabolomic composition of meat (p < 0.05). The use of 15-Salsola as a source of forage is promising for feeding lambs during the fattening phase. Full article

The objective of this study was to perform a preliminary in vitro characterization of Lactiplantibacillus plantarum BG112, assessing its safety and technological features for potential application as a culture starter for an industrial fermented dry meat product. In vitro assays assessed its viability, probiotic properties, and safety for use in food formulations. The strain was characterized through morphological and biochemical tests, carbohydrate fermentation profiling, and various in vitro assays based on FAO/WHO criteria for probiotic selection. These included proteolytic activity, auto-aggregation capacity, tolerance to simulated gastric juice and bile salts, antimicrobial activity, and resistance to sodium chloride, nitrite, and low pH. Safety evaluations were also performed by testing antibiotic susceptibility, hemolytic activity, and DNAse production. The results showed that L. plantarum BG112 exhibited strong tolerance to adverse environmental conditions typically found during sausage fermentation and ripening, along with significant inhibitory activity against pathogenic bacteria, such as Escherichia coli O157:H7, Salmonella Typhimurium, and Staphylococcus aureus. The strain also demonstrated no hemolytic or DNAse activity and presented a favorable antibiotic sensitivity profile, meeting key safety requirements for probiotic use. Further studies using meat matrices and in vivo models are needed to validate these findings. This study contributes to the early-stage selection of safe and technologically suitable strains for use in fermented meat products. These findings support the potential application of L. plantarum BG112 as a safe and effective starter culture in the development of high-value, premium fermented meat products, aligned with current consumer demand for health-enhancing and natural foods. Full article

The metabolic activity of fermentative microorganisms plays a critical role in determining the flavor profile of fermented meat products. Modulating carbon and nitrogen sources represents a promising strategy for enhancing product quality. In this study, Debaryomyces hansenii strains isolated from dry-cured ham were assessed in a sterile sausage model to evaluate the effects of different carbon sources (sucrose, corn starch) and nitrogen sources (leucine, soy protein isolate) on colony growth, enzyme activity, and physicochemical properties. These nutritional factors significantly affected the fermentation performance of D. hansenii. Corn starch and soy protein isolate increased colony count by 14.94% and 90%, respectively, and enhanced protease activity by 2-fold and 4.5-fold. Both treatments maintained high lipase activity (>50 U/g). Both supplements improved the water-holding capacity and decreased the water activity. Carbon sources reduced the medium pH, whereas nitrogen sources contributed to the maintenance of pH stability. A further analysis indicated that corn starch promoted the accumulation of aldehydes and ketones, which intensified the sourness and suppressed the saltiness. In contrast, soy protein isolate increased the abundance of free amino acids associated with umami and sweetness, and stimulated the formation of esters, ketones, and pyrazines, thereby enhancing flavor richness and umami intensity. Both ingredients also reduced saturated fatty acid levels and increased the unsaturated to saturated fatty acid ratio. Soy protein isolate exhibited a more pronounced effect on D. hansenii fermentation. This study provides a technical reference for enhancing the flavor characteristics of fermented meat products via the adjustment of carbon and nitrogen sources to regulate D. hansenii fermentation. Full article

Yersinia pseudotuberculosis is a foodborne pathogen with an animal reservoir, thus being able to spread via contaminated meat. The survival of Y. pseudotuberculosis during the ripening and storage of artificially contaminated spreadable fermented sausage (Teewurst) and dry fermented sausage was studied, with initial counts of 8 log, 6 log, and 3 log CFU/g. While the pathogen was completely inhibited in all batches of dry fermented sausage after 4 d of ripening and was thus absent in the final product, it survived much better in the spreadable sausage, characterized by a higher pH and fat content. The counts in the Teewurst final product (after 2 d of ripening) dropped from 8 log, 6 log, and 3 log CFU/g to approx. 6.3, 2.4, and 1.4 log CFU/g, respectively. For the initial concentrations 6 log and 3 log CFU/g, at least 1 out of six samples was still positive after 20 d of cold storage. On the other hand, in the batches with the highest initial counts (8 log CFU/g), all the samples were positive at the end of the experiment (37 d). The rapid decline in pH caused by the starter culture was an effective barrier for Y. pseudotuberculosis in dry fermented sausages, but the pathogen was able to persist in Teewurst. Full article

This study investigated the beneficial effects of individual and co-inoculation with Lactobacillus delbrueckii subsp. lactis N102 and Lactobacillus sakei H1-5 on improving safety parameters, sensory characteristics, and non-volatile metabolite profiles in dry-fermented sausages. Comprehensive analyses were conducted throughout the 20-day maturation period (0, 6, 13, 16, and 20 days), including physicochemical monitoring (moisture content, malondialdehyde (MDA) levels, biogenic amine concentrations, and sodium nitrite residues); sensory evaluation (color parameters and textural properties); and ¹H NMR-based metabolomic profiling. Key findings revealed strain-specific advantages: the N102 inoculation significantly delayed lipid oxidation, achieving the lowest final MDA concentration (4.5 mg/kg) among all groups. Meanwhile, H1-5 supplementation notably improved color attributes (a*/b* ratio = 1.34). The co-inoculation strategy demonstrated synergistic effects through (1) accelerated acidification (pH 5.3 by day 6); (2) enhanced textural properties (significantly increased hardness and elasticity vs. control); (3) optimized water distribution (free water reduced to 0.56% with 64.73% immobilized water); and (4) a significant reduction in sodium nitrite residues (70% decrease) and complete elimination of phenylethylamine (total biogenic amines: 702.94 mg/kg). ¹H NMR metabolomics identified 30 non-volatile metabolites, and the co-inoculation significantly increased the amount of essential amino acids (leucine, isoleucine), flavor-related compounds (glutamic acid, succinic acid), and bioactive substances (gooseberry, creatine). These metabolites enhanced antioxidant capacity, freshness, and nutritional value. Our findings demonstrate that strategic co-cultivation of food-grade lactobacilli can synergistically enhance both the techno-functional properties and biochemical composition of fermented meat products, providing a viable approach for quality optimization in industrial applications. Full article