{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,29]],"date-time":"2026-04-29T02:14:04Z","timestamp":1777428844469,"version":"3.51.4"},"reference-count":87,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2020,5,8]],"date-time":"2020-05-08T00:00:00Z","timestamp":1588896000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["PDR2020-1.0.1-FEADER-031373"],"award-info":[{"award-number":["PDR2020-1.0.1-FEADER-031373"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["PDR2020-1.0.1-FEADER-031359"],"award-info":[{"award-number":["PDR2020-1.0.1-FEADER-031359"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UIDB\/05183\/2020 (MED)"],"award-info":[{"award-number":["UIDB\/05183\/2020 (MED)"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UIDP\/00276\/2020 (CIISA)"],"award-info":[{"award-number":["UIDP\/00276\/2020 (CIISA)"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Microorganisms"],"abstract":"<jats:p>Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the effect of autochthonous starter cultures on the safety and quality of a smoked fermented sausage, Painho da Beira Baixa (PBB), preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, colour, texture profile and sensory attributes were assessed. Different starters were selected based on our previous work. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056 and a yeast strain (2RB4) were co-inoculated in meat batters at defined concentrations. Starters had a significant effect on the reduction of pH. Enterobacteria and Listeria monocytogenes were not detected in inoculated end-product sausages. Moreover, sausages inoculated with S. equorum S2M7\/L. sakei CV3C2\/yeast 2RB4 showed a significant reduction in the total content of biogenic amines. No significant differences between treatments were observed for colour and texture parameters, except for adhesiveness. The studied starters did not compromise the sensory characteristics of PBB. To our knowledge, this is the first comprehensive study on the quality and safety of this type of smoked fermented sausage from the central region of Portugal.<\/jats:p>","DOI":"10.3390\/microorganisms8050686","type":"journal-article","created":{"date-parts":[[2020,5,8]],"date-time":"2020-05-08T03:45:20Z","timestamp":1588909520000},"page":"686","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":44,"title":["Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage"],"prefix":"10.3390","volume":"8","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9075-9568","authenticated-orcid":false,"given":"Igor","family":"Dias","sequence":"first","affiliation":[{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investiga\u00e7\u00e3o e Forma\u00e7\u00e3o Avan\u00e7ada, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"},{"name":"CIEQV\u2014Life Quality Research Centre, Avenida Dr. M\u00e1rio Soares n\u00b0 110, 2040-413 Rio Maior, Portugal"},{"name":"ESAS, UIIPS\u2014Instituto Polit\u00e9cnico de Santar\u00e9m, Quinta do Galinheiro, S. Pedro, 1001-904 Santar\u00e9m, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3900-5592","authenticated-orcid":false,"given":"Marta","family":"Laranjo","sequence":"additional","affiliation":[{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investiga\u00e7\u00e3o e Forma\u00e7\u00e3o Avan\u00e7ada, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3288-0869","authenticated-orcid":false,"given":"Maria Eduarda","family":"Potes","sequence":"additional","affiliation":[{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investiga\u00e7\u00e3o e Forma\u00e7\u00e3o Avan\u00e7ada, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"},{"name":"Departamento de Medicina Veterin\u00e1ria, Escola de Ci\u00eancias e Tecnologia, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7442-6456","authenticated-orcid":false,"given":"Ana Cristina","family":"Agulheiro-Santos","sequence":"additional","affiliation":[{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investiga\u00e7\u00e3o e Forma\u00e7\u00e3o Avan\u00e7ada, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"},{"name":"Departamento de Fitotecnia, Escola de Ci\u00eancias e Tecnologia, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0173-5212","authenticated-orcid":false,"given":"Sara","family":"Ricardo-Rodrigues","sequence":"additional","affiliation":[{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investiga\u00e7\u00e3o e Forma\u00e7\u00e3o Avan\u00e7ada, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]},{"given":"Ana Rita","family":"Fialho","sequence":"additional","affiliation":[{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investiga\u00e7\u00e3o e Forma\u00e7\u00e3o Avan\u00e7ada, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]},{"given":"Joana","family":"V\u00e9stia","sequence":"additional","affiliation":[{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investiga\u00e7\u00e3o e Forma\u00e7\u00e3o Avan\u00e7ada, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8388-0511","authenticated-orcid":false,"given":"Maria Jo\u00e3o","family":"Fraqueza","sequence":"additional","affiliation":[{"name":"CIISA\u2014Centro de Investiga\u00e7\u00e3o Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterin\u00e1ria, Universidade de Lisboa, Avenida da Universidade T\u00e9cnica, 1300-477 Lisboa, Portugal"}]},{"given":"Margarida","family":"Oliveira","sequence":"additional","affiliation":[{"name":"CIEQV\u2014Life Quality Research Centre, Avenida Dr. M\u00e1rio Soares n\u00b0 110, 2040-413 Rio Maior, Portugal"},{"name":"ESAS, UIIPS\u2014Instituto Polit\u00e9cnico de Santar\u00e9m, Quinta do Galinheiro, S. Pedro, 1001-904 Santar\u00e9m, Portugal"},{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0877-0101","authenticated-orcid":false,"given":"Miguel","family":"Elias","sequence":"additional","affiliation":[{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investiga\u00e7\u00e3o e Forma\u00e7\u00e3o Avan\u00e7ada, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"},{"name":"Departamento de Fitotecnia, Escola de Ci\u00eancias e Tecnologia, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2020,5,8]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"26","DOI":"10.1016\/j.ijfoodmicro.2018.04.038","article-title":"Sausage fermentation and starter cultures in the era of molecular biology methods","volume":"279","author":"Franciosa","year":"2018","journal-title":"Int. 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