Meat Fermentation

Marie-Christine Cham pom ier-Verges - - and Monique Zagorec  

UMR 1319 Micalis, France AgroParisTech, UMR Micalis, France INRA, UMR 1014 Secalim, France LUNAM Universite, Oniris, France 

This has provided knowledge about the functions that are important to consida- for selecting efficient starter strains. However, as for the selection of protective cultures to be used to ensure 

M iique Zagorec. INRA, UMR 1014 Secalim, Rue de la Gdraudi re, CS82225, Nantes F-44307, France. LUNAM University, Oniris, Nantes F-44307, France. monique.zag x oniris-nantes.fr. Tel +33 2 51 78 55 42 

Biotechnology of Lactic Acid Bacteria Novel Applications Secc d Edition. Edited by Fernanda Mozzi, Raul R. Raya, and Graciela M. Vignolo. 

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All phases of meat fermentation were reviewed in a recent book edited by Campbell-Platt and Cook (1995). The discussion covers the safety aspects of fermentation in meat products as well as its use world wide and the techniques that are utilized. 

Zeuthen, P. (1995). Historical aspects of meat fermentations. In Fermented Meats (G. Campbell-Platt and P. E. Cook, eds.), pp. 53-68. Blackie, London. 

Cocolin, L., Dolci, P., and Rantsiou, K. (2011) Biodiversity and dynamics of meat fermentations the contribution of molecuku methods for a better comprehension of a complex ecosystem. Meat ScL, 89, 296-302. 

V. (2014) Elements of innovation and tradition in meat fermentation conflicts and synergies. Int. J. Food Microbiol., 212, 2-8. 

Cocolin, L., Manzano, M., Aggio, D., Cantoni, C., Comi, G. (2001). A novel polymerase chain reaction (PCR) - denaturing gradient gel electrophoresis (DGGE) for the identification of Micrococcaceae strains involved in meat fermentations. Its application to naturally fermented Italian sausages. Meat Science, 58, 59-64. 

Kang, D. H., Fung, D. Y. (1999). Effects of diacetyl on controlling E. coli 0157 H7 and Salmonella Typhimurium in the presence of starter culture in a laboratory medium and during meat fermentation. Journal of Eood Protection, 62,975-979. 

Some other characteristics of meat fermentations are as follows ... 

Microbiological and chemical changes during meat fermentation... 

Talon, R., Leroy, S. (2011). Diversity and safety hazards of bacteria involved in meat fermentations. Meat Science, 89, 303—309. 

The microorganisms used for meat fermentation consist of a group of the lactic acid bacteria (e.g. Lactobacillus and Pediococcus spp.), the Micrococcaceae (e.g. Staphylococcus and Micrococcus spp.), plus Strepto-myces, Debaryomyces and Penicillium spp. 

The microbiota of fresh vegetables normally consists of Gram (-) aerobic bacteria, yeasts, and a low number of LAB (Harris 1998). However, conditions of anaerobiosis, moisture levels, concentration of salt and temperature can result in changes in the population balance and select for spontaneous fermentation by LAB. The same process occurs in meat products where LAB are initially present at low numbers (10 -10 colony forming units, CFU/g), but rapidly dominate the fermentation due to favorable conditions (Rantsiou and Cocolin 2006). In addition to their ability to produce lactic acid and reduce pH, LAB are competitive in some vegetable and meat fermentations because of their ability to produce bacteriocins. Bacteriocins are small peptides (30-60 aa) with antimicrobial properties... 

An IVET system in vivo expression technology) was developed in order to identify the genes specifically expressed during sausage fermentation (Hilfner et al. 2007). In a meat fermentation model, 15 genes appeared to have their expression induced, in particular genes involved in stress response. 

Hiifner, E., Markieton, T., Chaillou, S., et al. (2007) Identification of Lactobacillus sakei genes induced during meat fermentation and their role in survival and growth. Appl Enxiron Microbiol 73,2522-2531. 

Meat fermented sausage Lact. sakei, Lact. curvatus yes variable variable acidif spont/start (Berdagud et al. 1993 Leroy et al. 2006 Ravyts et al. 2012)... 

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