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. 2019 Nov 15;8(4):227.
doi: 10.3390/antibiotics8040227.

Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO2-Containing Anaerobic Atmosphere: Effect of the Addition of Zataria multiflora Essential Oil and Hops Extract

Diego E Carballo  1 , Javier Mateo  1 , Sonia Andrés  2 , Francisco Javier Giráldez  2 , Emiliano J Quinto  3 , Ali Khanjari  4 , Sabina Operta  5 , Irma Caro  3
Affiliations

Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO2-Containing Anaerobic Atmosphere: Effect of the Addition of Zataria multiflora Essential Oil and Hops Extract

Diego E Carballo et al. Antibiotics (Basel). .

Abstract

Fresh sausages are highly perishable, and the preservatives allowed in these types of meat preparations are limited. Balkan-style fresh sausages were prepared in triplicate without antimicrobials (Control), with an aqueous hops extract (30 mL/kg), with Zataria multiflora Boiss essential oil (1 mL/kg), or a combination of both (15 and 0.5 mL/kg, respectively), and refrigerator-stored under a 20% CO2 and 80% N2 atmosphere. The spoilage microbial growth, i.e., lactic acid bacteria (LAB), Brochothrix thermosphacta, Enterobacteriaceae, Micrococcaceae, molds and yeasts, the pH value, and the production of biogenic amines in the sausages were monitored weekly and compared with a control sausage during a 35-day storage period. Furthermore, 349 colonies of presumptive LAB (isolated from the De Mann, Rogose-Sharpe agar plates) were identified using a MALDI-TOF-based method. Growth levels to ≈ 9 Log colony forming units (CFU) per g were reached by LAB, with a predominance of Lactobacillus sakei. Enterobacteriaceae and B. thermosphacta also showed significant growth (up to 6 Log CFU/g). Biogenic amine levels increased, and tyramine values overcame 250 mg/kg. The study could not demonstrate a significant effect of antimicrobial source treatments in any of the characteristics studied, and thus, the shelf-life of sausages.

Keywords: lactic acid bacteria; lamb sausage; meat preparations; modified atmosphere packaging; natural antimicrobials; shelf-life.

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Conflict of interest statement

None of the authors has a financial or personal relationship with other people/organizations that could inappropriately influence or bias the paper or present other types of conflict interest.

Figures

Figure 1
Figure 1
Effect of the addition of different natural antimicrobial sources on lactic acid bacteria: Brochothrix thermosphacta, Enterobacteriaceae, and Micrococcaceae counts (mean values, n = 3, and standard deviation, vertical bars) in fresh lamb sausages packaged under modified atmosphere (80% N2, 20% CO2) during refrigerated storage (4 °C). CFU: Colony forming units. RSME: Root square mean error. C: Control sausages; H: hops; EO essential oil (Zataria multiflora Boiss); HEO: hops and essential oil. abcd: Total means (n = 12) with different superscripts time-related indicate statistical differences (Tukey test, P < 0.05).
Figure 2
Figure 2
Relative abundance (%) and growth curve (mean and standard deviation, vertical bars; n = 3) of the isolates identified as lactic acid bacteria in fresh lamb sausages packaged under modified atmosphere (80% N2, 20 %CO2) during refrigerated storage (4 °C). CFU: Colony forming unit. C: Control sausages; H: hops; EO essential oil (Zataria multiflora Boiss); HEO: hops and essential oil. Lactobacillus sakei (formula image), Lactobacillus spp. (formula image), Leuconostoc mesenteroides (formula image), Enterococcus faecalis (formula image), Carnobacterium maltromaticum (formula image), Lactobacillus curvatus (formula image), Lactococcus lactis (formula image).
See this image and copyright information in PMC

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