Immobilized Cells in Meat Fermentation

References

• Pederson C. S. Microbiology of Food Fermentations. AVI Publishing, Westport, Conn 1980
   Google Scholar
• Martin R., Azcona J., Garcia T., Hernandez P. E., Sanz B. Sandwich ELISA for detection of horse meat in raw meat mixtures using antisera to muscle soluble proteins. Meat Sci. 1988; 22: 143
   PubMed Web of Science ®Google Scholar
• Miller A. T. Collagen Sausage Casing. U.S. Patent 4388331, 1983
   Google Scholar
• Ensor S. A., Sofos J. N., Schmidt G. R. Optimization of algin/calcium binder in restructured beef. J. Muscle Foods 1990; 1(3)197
   Google Scholar
• Cordray J. C., Huffman D. L. Restructured pork from hot processed sow meat: effect of encapsulated food acids. J. Food Protect. 1985; 48(11)965
   PubMed Web of Science ®Google Scholar
• Siragusa G. R., Dickson J. S. Inhibition of Listeria monocytogenes on beef tissue by application of organic acids immobilized in calcium alginate gel. J. Food Sci. 1992; 57: 293
   Web of Science ®Google Scholar
• Rugala H. W. Encapsulated controls GDL release—production efficiency improved. Food Product. Dev. 1978; 12(10)28
   Google Scholar
• Kearney L., Upton M., McLoughlin A. J. Meat fermentations with immobilized lactic acid bacteria. Appl. Microbiol. Biotechnol. 1990; 33: 648
   Web of Science ®Google Scholar
• Hammes W. P., Bantleon A., Min S. Lactic acid bacteria in meat fermentation. FEMS Microbiol. Rev. 1990; 87: 165
   Web of Science ®Google Scholar
• Shay B. J., Egan A. F. Meat starter cultures and the manufacture of meat products. Encyclopedia of Food Science and Technology, Y. H. Hui. John Wiley & Son, New York 1992; Vol. 3: 1735
   Google Scholar
• Hamm R. Postmortem breakdown of ATP and glycogen in ground muscle: a review. Meat Sci. 1977; 1: 15
   PubMedGoogle Scholar
• Bacus J. N., Brown W. L. Use of microbial cultures: meat products. Food Technol. 1981; 35: 74
   Web of Science ®Google Scholar
• Zaika L. L., Kissinger J. C. Fermentation enhancement by spices: identification of active component. J. Food Sci. 1984; 49: 5
   Web of Science ®Google Scholar
• Archibald F. S., Fridovich I. Manganese and defence against oxygen in Lactobacillus plantarum. J. Bacteriol. 1981; 145: 442
   PubMed Web of Science ®Google Scholar
• Archibald F. S., Fridovich I. Manganese, superoxide dismutase and oxygen tolerance in some lactic acid bacteria. J. Bacteriol. 1981; 146: 928
   PubMed Web of Science ®Google Scholar
• Lindgren S. E., Dobrogosz W. J. Antagonistic activities of lactic acid bacteria in food and feed fermentations. FEMS Microbiol. Rev. 1990; 87: 149
   Web of Science ®Google Scholar
• Klement J. T., Cassens R. G., Fennema O. R. The effect of bacterial fermentation on protein solubility in a sausage model system. J. Food Sci. 1974; 39: 833
   Web of Science ®Google Scholar
• Deibel R. H., Niven C. F., Jr., Wilson G. D. Microbiology of meat curing. III. Some microbiological and related technological aspects in the manufacture of fermented sausages. Appl. Microbiol 1961; 9: 156
   PubMedGoogle Scholar
• Deibel R. H., Wilson G. D., Niven C. F., Jr. Microbiology of meat curing. IV. A lyophilized Pediococcus cerevisiae starter culture for fermented sausage. Appl. Microbiol. 1961; 9: 239
   PubMedGoogle Scholar
• Terzaghi E., O'Hara M. Microbial plasticity: the relevance to microbial ecology. Adv. Microbiol. Ecol. 1990; 11: 431
   Google Scholar
• Karel S. F., Libicki S. B., Robertson C. R. The immobilization of whole cells: engineering principles. Chem. Eng. Sci. 1985; 40: 1321
   Web of Science ®Google Scholar
• McLoughlin A. J. Controlled release of immobilized cells as a strategy to regulate ecological competence of inocula. Adv. Biochem. Eng. 1994; 51: 1
   Google Scholar
• Mattiasson B., Hahn-Hagerdal B. Microenvi-ronmental effects on metabolic behaviour of immobilized cells, a hypothesis. Eur. J. Appl. Microbiol. Biotechnol. 1982; 16: 52
   Google Scholar
• Pitt C. G., Schindler A. Biodegradation of polymers. Controlled Drug Delivery, Vol. 1, Basic Concepts, S. D. Brack. CRC Press, Boca Raton 1983; 53
   Google Scholar
• Ray B., Speck M. L. Freeze injury in bacteria. Crit. Rev. Clin. Lab. Sci. 1973; 4: 161
   Google Scholar
• Mazur P. Physical and chemical basis of injured single-celled microorganisms subjected to freezing and thawing. Cryobiology, H. T. Meryman. Academic Press, London 1966; 213
   Google Scholar
• Mazur P. The role of intracellular freezing in the death of cells cooled at suboptimal rates. Cryobiology 1977; 14: 251
   PubMed Web of Science ®Google Scholar
• Heckly R. J. Preservation of microorganisms. Adv. Appl. Microbiol. 1978; 24: 1
   PubMedGoogle Scholar
• Leach R. H., Scott W. J. The influence of rehydration on the viability of dried microorganisms. J. Gen. Microbiol. 1959; 21: 295
   PubMedGoogle Scholar
• de Valdez G. F., de Giori G. S., de Ruiz Holgado A. A. P., Oliver G. Rehydration conditions and viability of freeze-dried lactic acid bacteria. Cryobiology 1985; 22: 574
   Web of Science ®Google Scholar
• Bozoglu T. F., Ozilgen M., Bakir U. Survival kinetics of lactic acid starter cultures during and after freeze drying. Enzyme Microbiol. Technol. 1987; 9: 531
   Web of Science ®Google Scholar
• Brennan M., Wanismail B., Johnson M. C., Ray B. Cellular damage in dried Lactobacillus acidophilus. J. Food Protect. 1986; 49: 47
   PubMed Web of Science ®Google Scholar
• Champagne C. P. Effect of penicillin on free or immobilized lactococci: milk acidification and residual antibiotic level. J. Food Safety 1992; 12: 327
   Web of Science ®Google Scholar
• Necas O., Svoboda A. Cell wall regeneration and protoplast reversion. Fungal Protoplasts, J. F. Peberdy, L. Ferenczy. Marcel Dekker, Basel 1985; 115
   Google Scholar
• Kearney L., Upton M., McLoughlin A. J. Enhancing the viability of Lactobacillus plantarum inoculum by immobilizing the cells in calcium-alginate beads incorporating cryoprotectants. Appl. Environ. Microbiol. 1990; 56: 3112
   PubMed Web of Science ®Google Scholar
• Metaxopoulos J., Genigeorgis C., Fanelli M. J., Franti C., Cosma E. Production of Italian dry salami: effect of starter culture and chemical acidulation on Staphylococcal growth in salami under commercial manufacturing conditions. Appl. Environ. Microbiol. 1981; 42: 863
   PubMed Web of Science ®Google Scholar
• Metaxopoulos J., Genigeorgis C., Fanelli M. J., Franti C., Cosma E. Production of Italian dry salami. I. Initiation of Staphylococcal growth in salami under commercial manufacturing conditions. J. Food Protect. 1981; 44: 347
   PubMed Web of Science ®Google Scholar
• Smith J. L., Palumbo S. A. Injury to Staphylococcus aureus during sausage fermentation. Appl. Environ. Microbiol. 1977; 36: 857
   Web of Science ®Google Scholar
• Labots H. Effect of nitrite on the development of Staphylococcus aureus in fermented sausages. Proceedings of the 2nd International Symposium on nitrite in meat products, B. J. Tinbergen, B. Krol. Pudoc, Wageningen 1977; 21
   Google Scholar
• Schillinger U., Lucke F.-K. Antibacterial activity of Lactobacillus sake isolated from meat. Appl. Environ. Microbiol. 1989; 55: 1901
   PubMed Web of Science ®Google Scholar
• Babel F. J. Antibiosis of lactic culture bacteria. J. Dairy Sci. 1976; 60: 815
   Web of Science ®Google Scholar
• Mortvedt C. I., Nes I. F. Plasmid associated bacteriocin production by a Lactobacillus sake strain. J. Gen. Microbiol. 1990; 136: 1601
   Google Scholar
• Rammelsberg M., Radler F. Antibacterial polypeptides of Lactobacillus species. J. Appl. Bacteriol. 1990; 69: 177
   Google Scholar
• Daeschel M. A. Bacteriocins of lactic acid bacteria. Food Biopreservatives of Microbial Origin, M. A. Ray, Daeschel. CRC Press, Boca Raton, FL 1992; 323
   Google Scholar
• Kumar P. K. R., Schugerl K. Immobilization of genetically engineered cells: a new strategy for higher stability. J. Biotechnoi 1990; 14: 255
   PubMed Web of Science ®Google Scholar
• Houle J.-F., LaFrance M., Julien J.-P., Brochu E., Champagne C. P. Selection of mixed cultures for meat fermentation. J. Food Sci. 1989; 54: 839
   Web of Science ®Google Scholar
• Geis A., Singh J., Teuber M. Potential of lactic streptococci to produce bacteriocin. Appl. Environ. Microbiol. 1983; 45: 205
   PubMed Web of Science ®Google Scholar
• Trevors K. E., Holley R. A., Kempton A. G. Effect of bacteriophage on the activity of lactic starter cultures used in the production of fermented sausages. J. Food Sci 1984; 49(2)605
   Web of Science ®Google Scholar
• Goetz F., Popp F., Schliefer K. H. Isolation and characterization of a virulent bacteriophage from Staphylococcus carnosus. FEMS Microbiol. Lett. 1984; 23(2/3)303
   Web of Science ®Google Scholar
• Nes I. F., Sorheim O. Effect of infection of a bacteriophage in a starter culture during the production of salami dry sausage: a model study. J. Food Sci. 1984; 49: 337
   Web of Science ®Google Scholar
• Steenson L. R., Klaenhammer T. R., Swaisgood H. E. Calcium alginate-immobilized cultures of lactic Streptococci are protected from bacteriophages. J. Dairy Sci 1987; 70: 1121
   PubMed Web of Science ®Google Scholar
• Champagne C. P., Girard F., Morin N. Bacteriophage development in an immobilized lactic acid bacterial system. Biotechnoi. Lett. 1988; 10: 463
   Web of Science ®Google Scholar
• Champagne C. P., Morin N., Couture R., Gagnon C., Jelen P., Lacroix C. The potential of immobilized cell technology to produce freeze-dried, phage-protected cultures of Lactococcus lactis. Food Res. Int. 1992; 25: 419
   Web of Science ®Google Scholar
• Roy D., Goulet J., LeDuy A. Continuous production of lactic acid from whey permeate by free and Ca-alginate entrapped Lactobacillus helveticus. J. Dairy Sci 1987; 70: 506
   Web of Science ®Google Scholar