Microbiological quality of raw-fermented sausages with Lactobacillus casei LOCK 0900 probiotic strain

Trząskowska, Monika; Kołożyn-Krajewska, Danuta; Wójciak, Karolina M.; Dolatowski, Zbigniew J.

doi:10.1016/j.foodcont.2013.07.002

Cited by 41 publications

(35 citation statements)

References 26 publications

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“…The abundance of Enterobacteriaceae strains is used for evaluation of the general hygienic quality of food products (Trząskowska et al ., ). Directly after 3 weeks of fermentation at 15–16 °C, the Enterobacteriaceae counts were determined and it was found that counts were significantly ( P < 0.05) dependant on the treatment (Table ).…”

Section: Resultsmentioning

confidence: 97%

Microbiological and physicochemical properties of dry‐cured neck inoculated with probiotic of Bifidobacterium animalis ssp. lactis BB‐12

Libera

Karwowska

Stasiak

et al. 2015

Int J of Food Sci Tech

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The effect of inoculum level of Bifidobacterium animalis ssp. lactis BB-12 probiotic strain and ripening period on the quality of dry-cured neck was studied. The microbiological parameters (Enterobacteriaceae, LAB and TVC) and physicochemical attributes (pH value, a w , TBARS index, colour) were determined directly after fermentation at 15°C for 3 weeks, after 6 and 12 months of ripening at 4°C. The highest LAB count and a lower pH value were found in the meat inoculated with probiotic strain at 6.6 log cfu g À1 (B2) followed by inoculation with probiotic strain at 6.3 log cfu g À1 (B1). Level of inoculation had not had an influence on water activity, TBARS index and total colour parameters. Changes of fat oxidation during half-year of ripening were limited in probiotic meat samples compared to naturally fermented control meat (C). Based on the results, it can be concluded that the most favourable physicochemical and microbiological parameters of the dry-cured neck were obtained after 6 months of ripening. At that time, the Bifidobacterium BB-12 at both levels is a good potential starter for meat fermentation.

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Section: Resultsmentioning

confidence: 97%

Microbiological and physicochemical properties of dry‐cured neck inoculated with probiotic of Bifidobacterium animalis ssp. lactis BB‐12

Libera

Karwowska

Stasiak

et al. 2015

Int J of Food Sci Tech

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“…Water activity of dry‐cured pork loins was significantly ( P < 0.01) affected by treatment and storage period (Table ). As shown in the Table , a w values decreased ( P < 0.05) gradually along the storage time, corresponding to the course described by other authors with respect to evolution of this parameter in vacuum packed dry‐cured products (Trząskowska et al ., ; Neffe‐Skocińska et al ., ; Okoń et al ., 2017a). This decrease was most pronounced for sample LOCK, with a mean water activity loss of 0.03 (Table ).…”

Section: Resultsmentioning

confidence: 99%

Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB

Kęska

Stadnik

Wójciak

et al. 2019

Int J of Food Sci Tech

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Summary Selected physico‐chemical and proteolysis‐related parameters were evaluated in dry‐cured loins inoculated with probiotic (Lactobacillus rhamnosus LOCK900, Bifidobacterium animalis subsp. lactis BB12) and potentially probiotic (Lactobacillus acidophilus Bauer Ł0938) lactic acid bacteria (LAB) strains and compared with a control sample at five different storage times (28, 90, 180, 270 and 360 days). Physico‐chemical parameters of dry‐cured loins were significantly (P < 0.01) affected by treatment, storage time and the interaction between them. The count of lactic acid bacteria (LAB) in dry‐cured loins was in accordance with their pH. Higher intensity of proteolysis, as assessed by non‐protein nitrogen content (NPN) and proteolysis index (PI), occurred in inoculated samples. Based on the SDS‐PAGE analysis, the modifications produced during storage on the sarcoplasmic proteins were more pronounced than those exerted on the myofibrillar protein fraction. However, inoculation effect was absent from SDS‐PAGE protein patterns.

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“…Potential protective starter cultures to use in fermented meat products have been identified [154] and tested [4,[155][156][157]. The use of bioprotective starter cultures ensures safety, while increasing shelf life, without compromising the nutritional value of fermented meat products or depreciating their sensory quality.…”

Section: Bioprotective Culturesmentioning

confidence: 99%

The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

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Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products' quality and safety improvement, the selection of particular strains constituting a starter culture should be carried out in the context of its application, since its functionality will depend on the type of sausage and process conditions. Also, strain selection should comply with particular requirements to warrant safety. The aim of the current review is to update the knowledge on the use of starter cultures in traditional meat products, with focus on dry-fermented products. In this manuscript, we will try to give answers to some relevant questions: Which starter cultures are used and why? Why are LAB used? What are their role and their specific mode of action? Which other groups of microorganisms (bacteria and fungi) are used as starter cultures and how do they act? A particular revision of omics approach regarding starter cultures is made since the use of these techniques allows rapid screening of promising wild strains with desirable functional characteristics, enabling the development of starter cultures better adapted to the meat matrix.

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Microbiological quality of raw-fermented sausages with Lactobacillus casei LOCK 0900 probiotic strain

Cited by 41 publications

References 26 publications

Microbiological and physicochemical properties of dry‐cured neck inoculated with probiotic of Bifidobacterium animalis ssp. lactis BB‐12

Microbiological and physicochemical properties of dry‐cured neck inoculated with probiotic of Bifidobacterium animalis ssp. lactis BB‐12

Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB

The Use of Starter Cultures in Traditional Meat Products

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