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For decades, lactic acid bacteria has been isolated and selected to be used as starter cultures in meat fermentation for standardization and management of quality of dry‐fermented sausage which constitute a considerable challenge. The aim of this study was to evaluate the effect of Lactobacillus sakei strains, isolated from different origins, on qualities of dry‐fermented sausages. These last, manufactured with different combinations of starter cultures (L. sakei + Staphylococcus xylosus), were ripened, using the same raw materials and conditions, for 45 days. Samples were collected during this period, and microbiological, physicochemical, fatty acid profile, and sensorial analyses determined. Lactic acid bacteria were the dominant flora during ripening. A desirable PUFA/SFA ratio, corresponding to 1:1.7 (0.6), was detected after 24 days of maturation in sausages inoculated by L. sakei BMG 95 and S. xylosus. Sensory analysis showed that fermented sausages manufactured with L. sakei and S. xylosus had a more desirable odor, flavor, and texture and consequently were preferred overall. In particular, sensory panellists preferred sausages produced with either L. sakei 23K or L. sakei BMG 95 when compared to fermented sausage produced with a commercial starter or no starter at all.

The use of starter cultures in the industrial manufacture of meat products has become common practice. We have investigated the use of Lactobacillus sakei F, isolated from a commercial starter culture, and Lactobacillus sakei 23K, from a French sausage, alone or together with Staphyloccus xylosus, as starter cultures, during the industrial manufacture of Tunisian dry‐fermented sausages. Samples from the same raw matter were collected after up to 45 days of maturation and were subjected to microbiological, physicochemical, nutritional, and sensory analyses. Furthermore, we demonstrated that the use of L. sakei F or L. sakei 23K as starter strains produced a fermented sausage with similar or even better quality than sausages fermented with L. sakei 23K + S. xylosus or the commercial starter. Our study found that L. sakei 23K could have a great potential for use as a starter culture during the commercial production of dry‐fermented sausage. NOVELTY IMPACT STATEMENT: Lactobacillus sakei F and 23K strains can be used alone or in association with Staphylococcus xylosus as starter cultures for the manufacture of Tunisian dry‐fermented sausages. Sausages produced with L. sakei F and 23K strains display better nutritional and sensory profiles, compared with the non‐inoculated controls, as well as sausages inoculated with the commercial starter culture.

For decades, lactic acid bacteria has been isolated and selected to be used as starter cultures in meat fermentation for standardization and management of quality of dry‐fermented sausage which constitute a considerable challenge. The aim of this study was to evaluate the effect of Lactobacillus sakei strains, isolated from different origins, on qualities of dry‐fermented sausages. These last, manufactured with different combinations of starter cultures (L. sakei + Staphylococcus xylosus), were ripened, using the same raw materials and conditions, for 45 days. Samples were collected during this period, and microbiological, physicochemical, fatty acid profile, and sensorial analyses determined. Lactic acid bacteria were the dominant flora during ripening. A desirable PUFA/SFA ratio, corresponding to 1:1.7 (0.6), was detected after 24 days of maturation in sausages inoculated by L. sakei BMG 95 and S. xylosus. Sensory analysis showed that fermented sausages manufactured with L. sakei and S. xylosus had a more desirable odor, flavor, and texture and consequently were preferred overall. In particular, sensory panellists preferred sausages produced with either L. sakei 23K or L. sakei BMG 95 when compared to fermented sausage produced with a commercial starter or no starter at all., Dry‐fermented sausage samples inoculated with Lactobacillus sakei BMG 95 showed best physicochemical, nutritional, and sensory satisfactory results in comparison with the commercial starter. This strain, isolated from anchovies, was able to produce a fermented sausage with similar/or better quality as sausages fermented with the commercial starter.

Regulation of genetically modified organisms (GMOs) started in the 1990s in the United States, and European Union (EU) adopted two different approaches for GMO regulations: one based on the “substantial equivalence” and the other on the “precautionary approach” and the “right to know” of the consumer. Other countries developed their regulations in between these two concepts. However, despite the underlying opposite approaches, both countries recognized some common aspects in GMO regulation that cover different aspects of the cultivation and commercialization of GM crops, such as approval, risk assessment, labeling, traceability, and coexistence; but also aspects related to the development of new GM crops, such as rules for laboratory and field trials and intellectual property rights (IPR) protection (Vigani and Olper, AgBioforum 18:44–54, 2015). Regulation of biotechnology and GMO has a direct effect on trade and market (Gruere, An analysis of trade related international regulations of genetically modified food and their effects on developing countries, EPT discussion paper 147. International Food Policy Research Institute, Environment and Production Technology Division (EPT), Washington, DC, 2006; Gruere et al., Rev Int Econ 17:393–408, 2009; Vigani and Olper, Food Policy 43:32–43, 2013, AgBioforum 18:44–54, 2015). Despite the efforts of the Codex Alimentarius and of the Biosafety Protocol in searching for international agreement on labeling and rules for the trans-border movements of GMOs, to date there is no consistent and harmonized set of rules to regulate GMOs. This is partially due to the different food security strategy in developing and developed countries (Vigani and Olper, AgBioforum 18:44–54, 2015). Hence the “wait and see” attitudes of most developing countries, including Middle East and North African (MENA) countries, which fear that the implementation of any particular regulations may have a direct effect on their current and future agricultural exports to countries with stringent regulations (Zarrilli, International trade in GMOs and GM products: National and multilateral legal frameworks, Policy issues in international trade and commodities study series, 29. United Nations Conference on Trade and Development, New York/Geneva, 2005).

The present study was conducted to compare the antibacterial activity of oven‐dried and freeze‐dried Allium sativum along with its spray‐dried microencapsulated essential oil in the preservation of minced beef meat. Allium sativum extracts were tested against mesophilic aerobic microorganisms, coagulase‐positive staphylococci, Escherichia coli, Salmonella sp., and the sulfite‐reducing anaerobes. A difference between the chemical compositions of powders obtained by the conventional oven‐drying and freeze‐drying has been verified by HPLC‐MS2, freeze‐dried fresh garlic powder contains 74% of allicin, and 12% cysteine sulfoxides comparing to the oven‐drying garlic powder in which is detected two thiosulfinate isomers: allicin (67%) and allyl‐1‐propenyl thiosulfinate (21%). CIELAB color analysis was performed to assess the effect of drying temperature on powders. The microflora‐inhibiting effect of freeze‐dried fresh garlic and the spray‐dried microencapsulated essential oil at a concentration of 20% represents a promising way to be used in food systems such as meat and meat products preservation, at 4–8°C., The microflora‐inhibiting effect of freeze‐dried fresh garlic and the spray‐dried microencapsulated essential oil at a concentration of 20% represents a promising way to be used in meat preservation, at 4–8°C.

Etude de la sensibilité de biomarqueurs biochimiques de stress chez une espèce d’enchytréide du sol. Colloque de la société d'Ecotoxicologie fondamentale et appliquée (SEFA)

A total of 119 lactic acid bacteria (LAB) were isolated, by culture-dependant method, from rhizosphere samples of olive trees and desert truffles and evaluated for different biotechnological properties. Using the variability of the intergenic spacer 16S-23S and 16S rRNA gene sequences, the isolates were identified as the generaLactococcus, Pediococcus, Lactobacillus, Weissella,andEnterococcus. All the strains showed proteolytic activity with variable rates 42% were EPS producers, while only 10% showed the ability to grow in 9% NaCl. In addition, a low rate of antibiotic resistance was detected among rhizospheric enterococci. Furthermore, a strong antibacterial activity against plant and/or pathogenic bacteria ofStenotrophomonas maltophilia, Pantoea agglomerans, Pseudomonas savastanoi, the food-borneStaphylococcus aureus,andListeria monocytogeneswas recorded. Antifungal activity evaluation showed thatBotrytis cinereawas the most inhibited fungus followed byPenicillium expansum, Verticillium dahliae,andAspergillus niger. Most of the active strains belonged to the generaEnterococcusandWeissella. This study led to suggest that environmental-derived LAB strains could be selected for technological application to control pathogenic bacteria and to protect food safety from postharvest deleterious microbiota.