Influence of exopolysaccharide-producing lactic acid bacteria on the spreadability of fat-reduced raw fermented sausages (Teewurst)

Usage of in situ exopolysaccharide‐forming lactic acid bacteria in food production: Meat products—A new field of application?

“…There, milk proteins could be observed as distinct units, whereas EPS were detected in the pores of the protein network. Similar observations were reported by Hilbig et al (2019) who determined in situ formed EPS in a cooked ham model system. The authors stated that the EPS were located on surfaces and between meat particles.…”

“…Products are dried until a weight loss of around 10% is reached (Feiner, 2006;Toldrá, Hui, Astiasaran, Sebranek, & Talon, 2007). Hilbig et al (2019) studied the effect of HePS-and HoPS-forming starter cultures (initial concentration 10 6 CFU/g) on the spreadability of fat-reduced teewurst. Using L. sakei TMW 1.411 or L. curvatus TMW 1.1928, spreadable raw fermented sausages with a lower fat content of 20% could be produced that were significantly softer and better spreadable than control samples containing a non-EPS-forming LAB.…”

“…While the authors have often suggested that the structure and not the amount of EPS is of critical importance with regard to textural changes in food products (Badel et al, 2011;Purwandari et al, 2007). Hilbig et al (2019) found a contrary relationship when using EPS-forming starter cultures in fat-reduced teewurst, in order to cover fat-free parts on protein particles thereby maintaining spreadability (Figure 1). Also in their other studies performed in meat products, HoPSforming strains were found to be more promising (Hilbig et al, 2019a(Hilbig et al, , 2019b(Hilbig et al, , 2020.…”

Influence of homopolysaccharide‐producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst)

“…Due to this effect and the low fat content of the sausage (approximately 15%), the spreadability may be lost. Hilbig, Gisder, et al (2019) demonstrated in a recently performed study that the application of in situ JFDS-2019-1246Submitted 8/4/2019, Accepted 11/18/2019 exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) can significantly increase the spreadability of fat-reduced spreadable raw fermented sausages (teewurst). Furthermore, the application of EPS-producing LAB was found to weaken the structure of reconstructed ham (Hilbig, Loeffler, Herrmann, & Weiss, 2019b).…”

The influence of exopolysaccharide‐producing lactic acid bacteria on reconstructed ham

“…This assumption is also supported by a recently performed study, in which Hilbig et al . () investigated the influence of L. sakei 1.411 and L. plantarum 1.1478 on the spreadability of fat‐reduced raw fermented sausages. While the HoPS‐producing strain L. sakei 1.411 significantly decreased the hardness (up to 50% compared to a control sausage) and increased the spreadability of the sausages, the HePS‐producing strain L. plantarum 1.1478 showed varying results in the experiments.…”