Teresa Aymerich

Institute for Research and Technology in Food and Agriculture

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Margarita Garriga

Institute for Research and Technology in Food and Agriculture

Sara Bover‐Cid

Institute for Research and Technology in Food and Agriculture

Marta Hugas

European Food Safety Authority

Anna Jofré

Institute for Research and Technology in Food and Agriculture

Belén Martín

Universidad de Málaga

J.M. Monfort

Institute for Research and Technology in Food and Agriculture

Begonya Marcos

Institute for Research and Technology in Food and Agriculture

Nicoletta Belletti

Institute for Research and Technology in Food and Agriculture

Raquel Rubio

Clínica Girona

M. Carmen Vidal‐Carou

Universitat de Barcelona

Cooperative Institutions

Institute for Research and Technology in Food and Agriculture

Universitat de Barcelona

Clínica Girona

Universidad Complutense de Madrid

Consejo Superior de Investigaciones Científicas

Institut National de la Recherche Agronomique

University of Lisbon

Vall d'Hebron Hospital Universitari

Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

Universidad de Granada

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Bacteriocinogenic activity of lactobacilli from fermented sausages

Journal of Applied Bacteriology (1993)

Margarita Garriga Marta Hugas Teresa Aymerich J.M. Monfort

During the screening of the inhibitory activity of 254 strains of lactobacilli isolated from fermented sausages at different times of ripening, 22% of the strains showed inhibition that was not related to acid or hydrogen peroxide, towards one or more indicator strains. Not all the strains were capable of secreting the inhibitory compound in the supernatant fluid. The characterization of the inhibitory compound from three strains showed that they were bacteriocins with a bactericidal mode of action and a molecular weight exceeding 10000 Da. Lactobacillus plantarum CTC 305, CTC 306 and Lact. sake CTC 372 inhibited Listeria monocytogenes. Lactobacillus sake CTC372 was cured of two plasmids of 84.8 kbp and 41.3 kbp, losing the production and the immunity of a bacteriocin as well as the ability to ferment lactose.

10.1111/j.1365-2672.1993.tb02759.x

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Citations (100)

Diversity and distribution of Listeria monocytogenes in meat processing plants

Food Microbiology (2014)

Belén Martín Adriana Perich Diego Gómez Javier Yangüela Alicia Rodríguez

Multilocus sequence typing

Processed meat

Meat packing industry

Food microbiology

10.1016/j.fm.2014.05.014

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Citations (143)

Efficiency of high hydrostatic pressure at 600 MPa against food-borne microorganisms by challenge tests on convenience meat products

LWT (2008)

Anna Jofré Teresa Aymerich Narcı́s Grèbol Margarita Garriga

Debaryomyces hansenii

Loin

Hydrostatic pressure

Yersinia enterocolitica

Pascalization

10.1016/j.lwt.2008.12.001

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Citations (119)

Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages

Food Control (2012)

Begonya Marcos Teresa Aymerich Margarita Garriga J. Arnau

Sodium lactate

Pascalization

Active packaging

Food Preservation

Water activity

10.1016/j.foodcont.2012.07.019

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Citations (86)

Microbial Quality and Direct PCR Identification of Lactic Acid Bacteria and Nonpathogenic Staphylococci from Artisanal Low-Acid Sausages

Applied and Environmental Microbiology (2003)

Teresa Aymerich Belén Martín Margarita Garriga Marta Hugas

Detection of six species of lactic acid bacteria and six species of gram-positive catalase-positive cocci from low-acid fermented sausages (fuets and chorizos) was assessed by species-specific PCR. Without enrichment, Lactobacillus sakei and Lactobacillus curvatus were detected in 11.8% of the samples, and Lactobacillus plantarum and Staphylococcus xylosus were detected in 17.6%. Enriched samples allowed the detection of L. sakei and S. xylosus in all of the samples (100%) and of Enterococcus faecium in 11.8% of the sausages. The percentages of L. curvatus, L. plantarum, Staphylococcus carnosus, and Staphylococcus epidermidis varied depending on the sausage type. L. curvatus was detected in 80% of fuets and in 57% of chorizos. L. plantarum was found in 50% of fuets and 100% of chorizos. S. epidermidis was detected in only 11.8% of fuets, and S. carnosus was detected in only 5.9% of chorizos. Lactococcus lactis, Staphylococcus warneri, and Staphylococcus simulans were not detected in any sausage type. From a microbiological point of view, 70.6% of the samples could be considered of high quality, as they had low counts of Enterobacteriaceae and did not contain any of the food-borne pathogens assayed.

Staphylococcus xylosus

Lactobacillus sakei

Lactococcus

Enterococcus faecium

10.1128/aem.69.8.4583-4594.2003

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Citations (247)

Applications of protective cultures, bacteriocins and bacteriophages in fermented meat products

Elsevier eBooks (2011)

Teresa Aymerich Margarita Garriga J.M. Monfort

Biopreservation

Food Products

Food microbiology

Food Preservation

10.1533/9780857090522.3.297

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Citations (5)

Major lipophilic pigments in Atlantic seaweeds as valuable food ingredients: Analysis and assessment of quantification methods

Food Research International (2022)

Susana Rubiño César Peteiro Teresa Aymerich M. Hortós

Fucales

10.1016/j.foodres.2022.111609

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Citations (8)

Aplicación de una ficha de buenas prácticas de fabricación en fábricas de embutidos tradicionales para valorar el status higiénico de sus instalaciones y productos

Eurocarne: La revista internacional del sector cárnico (2005)

Margarita Garriga Silvina Fadda Teresa Aymerich

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Modeling the combined effects of enterocins A and B, lactate, and EDTA on the growth of Salmonella at different temperatures.

International Microbiology (2008)

Sara Bover‐Cid Anna Jofré Teresa Aymerich Margarita Garriga

Salmonella enterica

Ethylenediaminetetraacetic acid

Enterococcus faecium

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Citations (3)

The Microbiology of Fermentation and Ripening

Margarita Garriga Teresa Aymerich

The main objectives of fermentation and ripening are to achieve a desired and characteristic color and flavor, to develop firmness, and to inhibit pathogenic and spoilage bacteria. The intrinsic factors of the sausage mix and the final water activity and pH exert a natural selectivity for the development of desired salt-tolerant microflora. While a few species seem to be able to dominate at the end of sausage ripening, biodiversity at the strain level inside the predominant species has mainly been reported to exploit the potential of molecular methods. Although typical preparations based on indigenous microflora still exist, the use of starter cultures is increasing, as these guarantee safety, standardization of product properties, and a shorter ripening period. Relevant safety aspects such as bacteriocin production, absence of amino acid-decarboxylase activity, and a nontoxicogenic and nontransferable antibiotic resistance profile are important to the evaluation of potential strains.

Starter

10.1002/9781118522653.ch13

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Citations (25)