Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage

Sirini, Noelí; Lucas‐González, Raquel; Fernández‐López, Juana; Viuda‐Martos, Manuel; Frizzo, L.S.; Signorini, Marcelo; Zbrun, María Virginia; Rosmini, M.R.

doi:10.1016/j.meatsci.2021.108691

Cited by 14 publications

(8 citation statements)

References 58 publications

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“…According to Sirini et al . (2023), lactic acid generation during the fermentation process could result into an increasing in L *. However, in this case, all the potential probiotic strains and the control treatment presented similar values to pH, indicating that the amount of lactic acid produced was consistent across the formulations.…”

Section: Resultsmentioning

confidence: 99%

“…Additionally, it has been effective in reducing cholesterol levels and blood pressure (Ashaolu, 2019). Same beneficial effects on technology properties have been reported by the incorporation of those potentially probiotic Lacticaseibacillus strains and with certain studies exploring their application in fermented meta sausage (Sirini et al ., 2020, 2023; Pavli et al., 2020; Bis‐Souza et al ., 2020b; Barcenilla et al ., 2022; Xia et al ., 2023). Several strains of lactic acid bacteria (LAB) have been used in meat products including: Lactiplantibacillus plantarum , Lc.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Bio preservation capacity of potentially probiotic Lacticaseibacillus strains in fermented sausage

Bertuci,

Alves Junior,

Souza

et al. 2023

Int J of Food Sci Tech

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SummaryBio preservation constitutes a well‐acknowledged natural method for controlling the growth of undesirable bacteria in meat products. The aim was to evaluate four different potentially probiotic Lacticaseibacillus strains as bio preservatives and their application in fermented meat sausage. The strains were inoculated for 24 h and used a concentration of 0.1% of the total mass into which it was directly inserted. Regarding the inhibition zone, only the commercial strains exhibited effect on the tested pathogens. They also displayed better growth results on MRS medium, which simulates meat product additives, during the 24‐h period. The pH, sodium nitrite and sodium chloride proved to be limiting factors for the growth of the potentially probiotic Lacticaseibacillus strains. Lc. paracasei BGP1 significantly reduced water activity and pH – both fundamental factors for food conservation‐ when incorporated. Lc. paracasei BGP1 demonstrated its efficacy as bio preservative for use in fermented meat sausage. Technological parameters were evaluated, showing positive responses to the application of acid lactic bacteria. These results indicate the potential of lactic acid bacteria to inhibit certain microorganisms, offering a perspective on inhibition when used in fermented meat products. Hence, further studies could be conducted, primarily concerning Listeria sp.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Bio preservation capacity of potentially probiotic Lacticaseibacillus strains in fermented sausage

Bertuci,

Alves Junior,

Souza

et al. 2023

Int J of Food Sci Tech

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“…It has been reported that when probiotics are consumed together with sausages, their viability in the GI system increases, which is related to the sausage matrix, protecting the bacteria from the acidic environment of the host. In addition, it has been observed that studies performed on probiotic meat products mostly focus on sensory properties and microbiological quality of the product, whereas there are limited studies on the viability of probiotic microorganisms throughout the shelf life of the product (Libera et al., 2020; Sirini et al., 2022). On the other hand, the commercial use of probiotic bacteria in fermented salami is still uncommon in our country.…”

Section: Introductionmentioning

confidence: 99%

Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium lactis

Tukel,

Sengun

2024

Journal of Food Science

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The objectives of the study were to improve the functionality of fermented salami using probiotics, to evaluate the effects of the addition of probiotics on the physicochemical and microbiological characteristics and sensory acceptance of fermented salami, and to introduce a brand‐new probiotic food to the market for meat products. Fermented salami samples were produced using various formulations, including no probiotic (A), non‐probiotic starter cultures (B) or probiotic cultures [Lacticaseibacillus rhamnosus LR32 200B (C), Lactiplantibacillus plantarum LP115 400B (D), Bifidobacterium lactis BB12 (E), and L. rhamnosus LR32 200B + L. plantarum LP115 400B (F)]. The samples were kept at 4°C for 60 days, and their probiotic viability as well as their chemical, physical, microbiological, and sensory qualities were assessed at intervals of 0, 15, 30, 45, and 60 days. The probiotic addition enhanced the safety and quality of the product while favorably affecting the microbiological, physical, chemical, and sensory properties of the samples. The sample produced with mixed probiotics (F) had the highest moisture and fat content and the lowest pH. Lactic acid bacteria counts were found above 6.0 log CFU/g in the samples produced with probiotic at the end of the storage. Probiotic added products were rated higher than products without probiotics in terms of color, texture, flavor, and overall acceptance during storage. Consequently, a probiotic fermented salami with high probiotic cell counts and meeting the sensory preferences of the consumers was produced.

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“…However, despite many fermented foods containing live microorganisms, many of these microorganisms may not meet the minimum criteria to be classified as probiotics [1]. In this context, reformulated meat products are a pending task for the scientific-technological sector [2,3]. Meat products profiled as functional foods could become an interesting strategy to cover this need.…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, multiple factors must be considered when a probiotic meat product is designed [7]. According to others, effective probiotics should contain at least 7 log CFU/g of eaten food [2,3]. When considering this aspect, strategies such as the microencapsulation of probiotics have shown improvements related to the viability of probiotic strains during the processing and storage stages.…”

Section: Introductionmentioning

confidence: 99%

Development of Probiotic Fermented Sausages and Viability Monitoring of Supplemented Lactiplantibacillus plantarum BFL Strain

et al. 2022

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The reformulation of meat products is a pending task for the scientific-technological sector. Fermented meat products can carry probiotics, and studying their effect during the product shelf life currently represents a large area of vacancy. The objective of this work was to study the viability of microencapsulated (E) and unencapsulated (P) Lactiplantibacillus plantarum BFL as well as their effects on the microbiological and physicochemical parameters of fermented sausages preserved at 20 °C and 5 °C during 60 days of storage. The inoculated sausages (P and E) had significantly reduced pH values and potential pathogenic microorganism counts. The viability of encapsulated L. plantarum BFL (E) did not decline during storage as it did in its unencapsulated state (P). In addition, L. plantarum BFL could present an antioxidant effect at 20 °C towards the end of storage. The probiotic L. plantarum BFL generally tolerated the meat matrix conditions; it could be used as a biocontroller since its high viability rates would allow it to be projected as an adjunct culture for the meat industry. However, spray-drying microencapsulation of the probiotic L. plantarum BFL is not recommended as a viability-enhancing strategy in the Salamines Criollos studied in this work.

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Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage

Cited by 14 publications

References 58 publications

Bio preservation capacity of potentially probiotic Lacticaseibacillus strains in fermented sausage

Bio preservation capacity of potentially probiotic Lacticaseibacillus strains in fermented sausage

Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium lactis

Development of Probiotic Fermented Sausages and Viability Monitoring of Supplemented Lactiplantibacillus plantarum BFL Strain

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