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Indigenous Microbiota to Leverage Traditional Dry Sausage Production

The main issue addressed in this review is the need for innovation in the artisanal production of dry fermented sausages—leveraging rather than discarding tradition, together with some practical strategies available to achieve it. Throughout the text, emphasis is placed on the autochthonous microbio...

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Autores principales: Palavecino Prpich, Noelia Zulema, Camprubí, Germán Edgardo, Cayré, María Elisa, Castro, Marcela Paola
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7868150/
https://www.ncbi.nlm.nih.gov/pubmed/33604370
http://dx.doi.org/10.1155/2021/6696856
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author Palavecino Prpich, Noelia Zulema
Camprubí, Germán Edgardo
Cayré, María Elisa
Castro, Marcela Paola
author_facet Palavecino Prpich, Noelia Zulema
Camprubí, Germán Edgardo
Cayré, María Elisa
Castro, Marcela Paola
author_sort Palavecino Prpich, Noelia Zulema
collection PubMed
description The main issue addressed in this review is the need for innovation in the artisanal production of dry fermented sausages—leveraging rather than discarding tradition, together with some practical strategies available to achieve it. Throughout the text, emphasis is placed on the autochthonous microbiota responsible for the identity and unique sensory characteristics of these products. The available strategies to introduce innovation in this manufacturing process rely on metabolic flexibility of microbial strains. In this sense, this review evaluates the application of several tools aimed at improving the quality and safety of artisanal dry fermented sausages focusing on the microbial community role. The most studied alternatives to enhance dry sausage production comprise the use of autochthonous starter cultures—including functional and/or probiotic strains, the production of bacteriocins, and the generation of bioactive peptides, which have been thoroughly covered herein. The purpose of this work is to review recent research about novel different strategies available for food technologists to improve safety and quality in the manufacture of dry fermented sausages. Additional support strategies—quality product registers and innovation through tradition—have been suggested as complementary actions towards a successful introduction of indigenous microbial communities into traditional dry sausage production.
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spelling pubmed-78681502021-02-17 Indigenous Microbiota to Leverage Traditional Dry Sausage Production Palavecino Prpich, Noelia Zulema Camprubí, Germán Edgardo Cayré, María Elisa Castro, Marcela Paola Int J Food Sci Review Article The main issue addressed in this review is the need for innovation in the artisanal production of dry fermented sausages—leveraging rather than discarding tradition, together with some practical strategies available to achieve it. Throughout the text, emphasis is placed on the autochthonous microbiota responsible for the identity and unique sensory characteristics of these products. The available strategies to introduce innovation in this manufacturing process rely on metabolic flexibility of microbial strains. In this sense, this review evaluates the application of several tools aimed at improving the quality and safety of artisanal dry fermented sausages focusing on the microbial community role. The most studied alternatives to enhance dry sausage production comprise the use of autochthonous starter cultures—including functional and/or probiotic strains, the production of bacteriocins, and the generation of bioactive peptides, which have been thoroughly covered herein. The purpose of this work is to review recent research about novel different strategies available for food technologists to improve safety and quality in the manufacture of dry fermented sausages. Additional support strategies—quality product registers and innovation through tradition—have been suggested as complementary actions towards a successful introduction of indigenous microbial communities into traditional dry sausage production. Hindawi 2021-01-30 /pmc/articles/PMC7868150/ /pubmed/33604370 http://dx.doi.org/10.1155/2021/6696856 Text en Copyright © 2021 Noelia Zulema Palavecino Prpich et al. https://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Review Article
Palavecino Prpich, Noelia Zulema
Camprubí, Germán Edgardo
Cayré, María Elisa
Castro, Marcela Paola
Indigenous Microbiota to Leverage Traditional Dry Sausage Production
title Indigenous Microbiota to Leverage Traditional Dry Sausage Production
title_full Indigenous Microbiota to Leverage Traditional Dry Sausage Production
title_fullStr Indigenous Microbiota to Leverage Traditional Dry Sausage Production
title_full_unstemmed Indigenous Microbiota to Leverage Traditional Dry Sausage Production
title_short Indigenous Microbiota to Leverage Traditional Dry Sausage Production
title_sort indigenous microbiota to leverage traditional dry sausage production
topic Review Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7868150/
https://www.ncbi.nlm.nih.gov/pubmed/33604370
http://dx.doi.org/10.1155/2021/6696856
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