Effect of ultrasound application on the growth of S. xylosus inoculated in by-products from the poultry industry
A wide variety of by-products are produced by the industry when animals are slaughtered. However, the proteins present in these by-products, are not being fully useable, in the elaboration of value-added products. Staphylococcus xylosus is commonly used as a starter culture in meat products subjecte...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927122000272 |
| _version_ | 1811294175240388608 |
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| author | Priscila Nehring José Manuel Lorenzo Suelen Priscila Santos Roger Wagner Cristiano Ragagnin de Menezes Bibiana Alves dos Santos Juliano Smanioto Barin Paulo Cezar Bastianello Campagnol Alexandre José Cichoski |
| author_facet | Priscila Nehring José Manuel Lorenzo Suelen Priscila Santos Roger Wagner Cristiano Ragagnin de Menezes Bibiana Alves dos Santos Juliano Smanioto Barin Paulo Cezar Bastianello Campagnol Alexandre José Cichoski |
| author_sort | Priscila Nehring |
| collection | DOAJ |
| description | A wide variety of by-products are produced by the industry when animals are slaughtered. However, the proteins present in these by-products, are not being fully useable, in the elaboration of value-added products. Staphylococcus xylosus is commonly used as a starter culture in meat products subjected to ripening for a long period, as it produces proteolytic and lipolytic enzymes that improve the sensory quality of the products. Ultrasound (US) has been arousing interest in the meat industry, as it reduces processing time and also improves the technological and sensory quality of meat products. However, the stimulate effect of US on the growth of S. xylosus in by-products from the poultry industry is still unknown. Thus, this study aimed to evaluate the stimulate effect of US on the growth of S. xylosus inoculated in by-products from the poultry industry. S. xylosus was inoculated (5.63 log CFU/g) in sterilized by-products from the poultry, which were then sonicated at 37 °C for 0, 15, 30, and 45 min according to the following parameters: frequencies of 130 and 35 kHz, amplitudes of 50% and 80% and normal and degas operating modes. The sonicated samples were incubated at 37 °C for 0, 24, 48, and 72 h. Soon after sonication, no stimulate effect of US was observed on the growth of S. xylosus. However, after 24 h of incubation, the samples sonicated for 15 and 30 min in normal mode, at 35 and 130 kHz, and amplitudes of 50 and 80% exhibited better stimulate effect at the growth S. xylosus counts (p < 0.01) when compared to the Control, with values of 8.23 and 7.77 log CFU/g, respectively. These results can be exploited to obtain new added-value products, having as raw material by-products from the poultry industry. |
| first_indexed | 2024-04-13T05:12:34Z |
| format | Article |
| id | doaj.art-1cdcca171be84d3d9488f6e86c47e2fd |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-04-13T05:12:34Z |
| publishDate | 2022-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-1cdcca171be84d3d9488f6e86c47e2fd2022-12-22T03:00:59ZengElsevierCurrent Research in Food Science2665-92712022-01-015345350Effect of ultrasound application on the growth of S. xylosus inoculated in by-products from the poultry industryPriscila Nehring0José Manuel Lorenzo1Suelen Priscila Santos2Roger Wagner3Cristiano Ragagnin de Menezes4Bibiana Alves dos Santos5Juliano Smanioto Barin6Paulo Cezar Bastianello Campagnol7Alexandre José Cichoski8Federal University of Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, BrazilMeat Technological Center of Galicia, San Cibrao das Viñas, 32900, Ourense, SpainFederal University of Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, BrazilFederal University of Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, BrazilFederal University of Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, BrazilFederal University of Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, BrazilFederal University of Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, BrazilFederal University of Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, BrazilFederal University of Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil; Corresponding author.A wide variety of by-products are produced by the industry when animals are slaughtered. However, the proteins present in these by-products, are not being fully useable, in the elaboration of value-added products. Staphylococcus xylosus is commonly used as a starter culture in meat products subjected to ripening for a long period, as it produces proteolytic and lipolytic enzymes that improve the sensory quality of the products. Ultrasound (US) has been arousing interest in the meat industry, as it reduces processing time and also improves the technological and sensory quality of meat products. However, the stimulate effect of US on the growth of S. xylosus in by-products from the poultry industry is still unknown. Thus, this study aimed to evaluate the stimulate effect of US on the growth of S. xylosus inoculated in by-products from the poultry industry. S. xylosus was inoculated (5.63 log CFU/g) in sterilized by-products from the poultry, which were then sonicated at 37 °C for 0, 15, 30, and 45 min according to the following parameters: frequencies of 130 and 35 kHz, amplitudes of 50% and 80% and normal and degas operating modes. The sonicated samples were incubated at 37 °C for 0, 24, 48, and 72 h. Soon after sonication, no stimulate effect of US was observed on the growth of S. xylosus. However, after 24 h of incubation, the samples sonicated for 15 and 30 min in normal mode, at 35 and 130 kHz, and amplitudes of 50 and 80% exhibited better stimulate effect at the growth S. xylosus counts (p < 0.01) when compared to the Control, with values of 8.23 and 7.77 log CFU/g, respectively. These results can be exploited to obtain new added-value products, having as raw material by-products from the poultry industry.http://www.sciencedirect.com/science/article/pii/S2665927122000272CavitationBy-productsPoultryStarter cultureWastesHealth |
| spellingShingle | Priscila Nehring José Manuel Lorenzo Suelen Priscila Santos Roger Wagner Cristiano Ragagnin de Menezes Bibiana Alves dos Santos Juliano Smanioto Barin Paulo Cezar Bastianello Campagnol Alexandre José Cichoski Effect of ultrasound application on the growth of S. xylosus inoculated in by-products from the poultry industry Current Research in Food Science Cavitation By-products Poultry Starter culture Wastes Health |
| title | Effect of ultrasound application on the growth of S. xylosus inoculated in by-products from the poultry industry |
| title_full | Effect of ultrasound application on the growth of S. xylosus inoculated in by-products from the poultry industry |
| title_fullStr | Effect of ultrasound application on the growth of S. xylosus inoculated in by-products from the poultry industry |
| title_full_unstemmed | Effect of ultrasound application on the growth of S. xylosus inoculated in by-products from the poultry industry |
| title_short | Effect of ultrasound application on the growth of S. xylosus inoculated in by-products from the poultry industry |
| title_sort | effect of ultrasound application on the growth of s xylosus inoculated in by products from the poultry industry |
| topic | Cavitation By-products Poultry Starter culture Wastes Health |
| url | http://www.sciencedirect.com/science/article/pii/S2665927122000272 |
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