Journal
FOOD RESEARCH INTERNATIONAL
Volume 122, Issue -, Pages 371-382Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2019.04.018
Keywords
Starter culture; Methods; Virulence factors; Enzyme activities; in vitro assays; Next generation sequencing; Omics
Categories
Funding
- Fundacao de Amparo a Pesquisa do Estado do Rio Grande do Sul (FAPERGS)
- Secretaria de Ciencia e Tecnologia do Governo do Estado do Rio Grande do Sul (Programa Polos Tecnologicos)
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq)
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES) [001]
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The development of standardized and safe food products with the typical characteristics of each region is highly desirable and can be obtained by using native starter cultures that influence the flavor, texture, and color of fermented foods. Therefore, scientists have been employing various techniques for screening and characterizing native bacteria (lactic acid bacteria and Gram-positive catalase-positive cocci) for application in fermented meat sausage. The present review outlines in vitro assays that evaluate the potential application and safety aspects of native isolates and introduces emerging omics technologies applied to the microbiology of fermented meat sausage. Results from current research are presented, and the strengths and limitations of each assay are provided, with references indicating where further details can be obtained. In choosing the most appropriate in vitro method, it is necessary to consider the available analytical infrastructure, the sensitivity and selectivity of the assay, the time it takes to get the results, the ease of the assay, and the costs involved.
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