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September 06-08, 2018 | Edinburgh, Scotland
Food safety and Hygiene
International Conference on
Journal of Food Technology and Preservation | ISSN: 2591-796X | Volume 2
Anti-listerial activity of fresh or lyophilized LAB bacteriocinogenic and microbiological characteristics
of a Portuguese traditional meat sausage (Alheira) during storage at 4
o
C and 20
o
C
Ariana Macieira, Diana Barros, Manuela Vaz-Velho, Rita Pinheiro, Susana Fonseca, Helena Albano, Alcina M M B Morais
and
Paula
Teixeira
Universidade Católica Portuguesa, Portugal
A
lheira is a highly appreciated traditional Portuguese
fermented sausage. Modern consumers require products
that not only have high appealing sensory attributes but are
also safe. There is increasing interest in the use of natural
preservatives, and metabolites produced by lactic acid bacteria
(LAB) are good candidates. This work aimed to investigate
the effect of using a fresh and dried starter culture of an
autochthonous bacteriocinogenic LAB strain (Lactobacillus
sakei ST153Ch), on the microbiological characteristics of Alheira
when stored at 4
o
C and 20
o
C. The anti-listerial activity of this
culture in this foodmatrixwas also investigated. Alheirawith the
addition of fresh (ca. 108 cfu/g) and dried (ca. 108 cfu/g) culture
and Alheira control (no starter culture added) were produced
by an industrial meat company. On the day of production, these
products were transferred to the laboratory and samples were
inoculated with Listeria monocytogenes (ca. 107 cfu/g). All the
sampleswerestoredat4
o
Cand20
o
Cfor60daysandthefollowing
analysis, in triplicate, were performed at defined time periods:
-Detection of Listeriamonocytogenes, Salmonella spp., sulphite
reducing clostridia, Yersinia enterocolitica and enumeration
of L. monocytogenes, Staphylococcus aureus, Bacillus cereus,
Escherichia coli, Enterobacteriaceae, lactic acid bacteria (LAB),
yeasts and moulds. The analyses were performed according
to ISO methodologies. Pathogenic and indicator organisms
were not detected or were below acceptable levels for all the
samples. Immediately after production LAB counts were higher
in Alheiras produced with the addition of the starter cultures
than in control samples. For all the samples, counts increased
during storage and reached similar values after 60days (ca. 1011
cfu/g). Higher inhibition of L. monocytogenes was observed
during storage at 20
o
C than at 4
o
C in Alheira inoculated with
fresh or dried LAB.
Speaker Biography
Ariana Macieira is a researcher working in Paula Teixeira’s group in Universidade Católica
Portuguesa, in Porto, Portugal. She has been doing some work in the field of bacteriocins
production by trying to find some techniques that will improve LAB bacteriocins with
application in the food industry.
e:
pcteixeira@porto.ucp.ptAriana Macieira et al., Food Safety 2018, Volume 2
DOI: 10.4066/2591-796X-C1-003