Inoculation of Lactobacillus sakei on Quality Traits of Dry Fermented Sausages

Abstract

In this study, fermented sausage prepared by inoculating different strains of Lactobacillus sakei was assessed for their physiochemical, microbiological, and textural characteristics during fermentation and ripening. Five treatments were prepared: Control (commercial starter culture, C), L. sakei Korean Collection for Type Cultures (KCTC)-3802 (S1), L. sakei KCTC-3598 (S2), L. sakei KCTC-5053 (S3), and L. sakei . The different strains of L. sakei did not show substantial differences (P>0.05) in pH values for dry fermented sausages at the end of the ripening period. Water activity (aw) values for all treatments were below 0.85 (P<0.05). Total viable count at the end of the study decreased in all L. sakei starter culture inoculated fermented sausages as S3> S2> S1> S4. High values of lactic acid bacteria (LAB) count and hardness were observed in the S2 batch as compared to other L. sakei inoculated treatments at the end of ripening (21st day). S3 inoculated with L. sakei strain exhibited significantly (P<0.05) higher value of a* (redness). A significant difference (P<0.05) in thiobarbituric acid reactive substances was exhibited in the following order: S4> S2> S1> S3> C. This study suggests that inoculation of S3 (L. sakei KCTC-5053) strain can improve the red color and reduce lipid oxidation while S2 enhances better microbiological quality as LAB. Incorporation of S3 and S2 strains accordingly can be helpful to enhance the quality of dry fermented sausages.

Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria

“…The catalase enzyme produced by Micrococcacea can degrade hydrogen peroxide (H 2 O 2 ) generated by LAB. H 2 O 2 attacks the heme pigments, which cause oxidative discoloration ( Lorenzo et al, 2014 ; Ameer et al, 2021 ). As shown in Figure 3C , the b* values in both groups presented an increasing trend, compared to 0 days, the b* values in the SBM-52 sausages and the L-S sausages raised to 9.10 and 9.85, respectively, over the thirteen-day ripening.…”

Effects of cranberry powder on the diversity of microbial communities and quality characteristics of fermented sausage

“…Normally, carbohydrate metabolism in fermented sausage is mainly carried out by lactic acid bacteria. Carbohydrates in fermented sausage are metabolized into lactic acid, acetic acid and other organic acids that decrease the pH value of fermented sausage and denaturate meat protein, thus effectively improving the texture characteristics of sausage ( 36 , 37 ). In our study, Pediococcus bacteria were considered responsible for improving the texture characteristics of fermented sausage because they could decompose carbohydrate and protein into lactic acid, amino acid and other organic acids, which could produce fibrin gelatinize to improve the hardness and cohesion of the final product ( 38 ).…”

Effects of cranberry powder on the diversity of microbial communities and quality characteristics of fermented sausage

“…Normally, carbohydrate metabolism in fermented sausage is mainly carried out by lactic acid bacteria. Carbohydrates in fermented sausage are metabolized into lactic acid, acetic acid and other organic acids that decrease the pH value of fermented sausage and denaturate meat protein, thus effectively improving the texture characteristics of sausage 36,37 . In our study, Pediococcus bacteria were considered responsible for improving the texture characteristics of fermented sausage because they could decompose carbohydrate and protein into lactic acid, amino acid and other organic acids, which could produce brin gelatinize to improve the hardness and cohesion of the nal product 38 .…”