Van der Veken David, Poortmans Marijke, Dewulf Lore, Fraeye Ilse, Michiels Chris, Leroy Frédéric
Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
Laboratory of Food Microbiology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium.
Meat Sci. 2023 Jun;200:109158. doi: 10.1016/j.meatsci.2023.109158. Epub 2023 Mar 6.
Nitrate and nitrite salts perform a versatile role in fermented meats, including the inhibition of food pathogens (in particular proteolytic group I Clostridium botulinum). Despite the increasing interest in clean-label products, little is known about the behaviour of this pathogen in response to the removal of chemical preservatives from fermented meat formulations. Therefore, challenge tests with a cocktail of nontoxigenic group I C. botulinum strains were performed to produce nitrate/nitrite-free fermented sausages under different acidification conditions and starter culture formulations, including the use of an anticlostridial Mammaliicoccus sciuri strain. Results showed limited outgrowth of C. botulinum, even in the absence of acidification. The anticlostridial starter culture did not lead to an additional inhibitory effect. The selective plating procedure adopted within this study proofed robust to follow germination and growth of C. botulinum, inhibiting common fermentative meat microbiota. The challenge tests constitute a suitable tool to assess the behaviour of this food pathogen within fermented meats upon nitrate- and nitrite omission.
硝酸盐和亚硝酸盐在发酵肉类中发挥着多种作用，包括抑制食品病原体（特别是蛋白水解性I组肉毒梭菌）。尽管人们对无添加标签产品的兴趣日益浓厚，但对于这种病原体在发酵肉配方中去除化学防腐剂后的反应知之甚少。因此，使用非产毒I组肉毒梭菌菌株混合菌进行了挑战试验，以在不同酸化条件和发酵剂培养配方下生产无硝酸盐/亚硝酸盐的发酵香肠，包括使用抗梭菌的松鼠乳房球菌菌株。结果表明，即使在没有酸化的情况下，肉毒梭菌的生长也受到限制。抗梭菌发酵剂培养物并未产生额外的抑制作用。本研究采用的选择性平板接种程序证明能够有效地跟踪肉毒梭菌的萌发和生长，同时抑制常见的发酵肉微生物群。这些挑战试验构成了一个合适的工具，用于评估在不添加硝酸盐和亚硝酸盐的情况下，这种食品病原体在发酵肉中的行为。
