Production of probiotic bovine salami using <i>Lactobacillus plantarum</i> 299v as adjunct

Blaiotta, Giuseppe; Murru, Nicoletta; Cerbo, Alessandro Di; Romano, Raffaele; Aponte, Maria

doi:10.1002/jsfa.8717

Cited by 43 publications

(29 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…19 Similar pH values were reported by Muthukumarasamy and Holley 10 in dry fermented sausages containing 7 log CFU g −1 of L. reuteri, encapsulated by both extrusion and emulsification techniques. On the other hand, Blaiotta et al 20 found higher pH values at the end of 20 days of ripening of bovine salamis produced with L. plantarum 299v as adjunct.…”

Section: Weight Loss Ph and A Wmentioning

confidence: 97%

“…Microbiological analysis of chorizo sausages was carried out as follows: 10 g of each treatment was taken aseptically and placed in a sterile plastic bag with 90 mL of buffered peptone water (Panreac, Darmstadt, Germany 17 This medium is composed of (in g L −1 ): D-sorbitol (20), agar (15), bacterial peptone (10), beef extract (10), yeast extract (5), sodium acetate (5), potassium phosphate (2), ammonium citrate (2), magnesium sulfate (0.1), manganese sulfate (0.05), bromocresol purple (0.02), and ciprofloxacin (0.0004). Finally, Violet Red Bile Glucose Agar (VRBG) (Panreac, Darmstadt, Germany) with a double layer was used for Enterobacteriaceae (37 ∘ C for 24 h) enumeration.…”

Section: Microbiological Analysismentioning

confidence: 99%

See 1 more Smart Citation

Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages

et al. 2019

View full text Add to dashboard Cite

BACKGROUND Chorizo is a high‐value Spanish‐type dry fermented sausage, highly appreciated by consumers. In this kind of product, Lactobacillus plantarum plays an important role in the fermentation process and can also be considered as a probiotic. The impact of different strategies for incorporating probiotic L. plantarum into the physico‐chemical, microbiological, and sensorial characteristics of chorizo sausages was studied. These strategies were: free cells (Cfc); alginate beads (Calg); water‐in‐oil emulsion (Cwo), and water‐in‐oil‐in‐water emulsion (Cwow). Proximate composition, weight loss, pH, aw, color, and microbiological behavior were evaluated during the ripening (20 days) of chorizo. RESULTS The strategy of incorporating L. plantarum significantly affected the proximate composition, pH, and aw of sausages. However, the traditional red color of chorizo was maintained for all formulations. The incorporation of probiotics as free cells or encapsulated in alginate beads resulted in higher counts of lactic acid bacteria and L. plantarum, lower counts of Enterobacteriaceae, and in acceptable sensory scores. CONCLUSION Overall, the quality of chorizo sausages was conditioned by the incorporation strategy, and the addition of probiotics in alginate beads (Calg) was the most effective strategy. © 2019 Society of Chemical Industry

show abstract

Section: Weight Loss Ph and A Wmentioning

confidence: 97%

Section: Microbiological Analysismentioning

confidence: 99%

Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages

et al. 2019

View full text Add to dashboard Cite

show abstract

“…In this kind of sausage, the endogenous microbiota can start the meat fermentation process. In addition, LAB are the dominant microorganisms in fermented sausages even if prepared without the incorporation of probiotic or starter culture (Zhao et al, 2011;Triki et al, 2013;Blaiotta et al, 2018). LAB counts may be reduced when the addition of probiotic microorganisms in dry-fermented sausages are as free cells (Ruiz-Moyano et al, 2011).…”

Section: Microbiological Propertiesmentioning

confidence: 99%

Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage

Cavalheiro

Ruíz‐Capillas

Herrero

et al. 2020

Int J of Food Sci Tech

View full text Add to dashboard Cite

The impact of free and encapsulated Lactobacillus plantarum addition on the physicochemical and microbiological properties during chilled storage (60 days) of dry-fermented sausages have been studied. Control (C) treatment was performed without probiotic incorporation, and the reformulation was comprised of L. plantarum as free cells (F) in alginate spheres (EA), in water-in-oil simple emulsion (ESM) and in water-in-oil-in-water double emulsion (EDM). After 60 days of storage, lower (P < 0.05) lipid oxidation was observed in F and EA (0.602-0.625 mg MDA kg −1) while it was higher (P < 0.05) in EDM (1.949 mg MDA kg −1). Treatments C and ESM presented intermediate TBARS levels compared to other treatments at the end of storage. All dry-fermented sausages presented high levels of lactic acid bacteria during the whole chilled storage (8.06-9.29 log CFU g −1 at day 0 and 8.02-9.35 log CFU g −1); however, EA treatment presented the highest L. plantarum viability even at 60 days of storage (8.34 log CFU g −1). Therefore, the strategy of L. plantarum inoculation in alginate spheres seems to be the best strategy for the delivery of probiotics during chilled storage of dry-fermented sausages.

show abstract

“…Beef sausage Lactobacillus plantarum TN8 and Pediococcus acidilactici MA 18/5M [115] Bovine Salami Lactobacillus plantarum 299v [116] Dry fermented sausage Lactobacillus paracasei LPC02 [117] Lactobacillus plantarum L125 [118] Lactobacillus casei ATCC 393 [119] Dry-fermented pork neck and sausage…”

Section: Meat Probiotic Product Probiotic Strains Referencementioning

confidence: 99%

Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

2020

View full text Add to dashboard Cite

Consumer demands for foods promoting health while preventing diseases have led to development of functional foods that contain probiotic bacteria. Fermented dairy products are good substrates for probiotic delivery, but the large number of lactose intolerant people, their high fat and cholesterol content and also due to the growing vegetarianism the consumers are seeking for alternatives. Therefore, researches have been widely studied the feasibility of probiotic bacteria in non-dairy products such as fruits, vegetables, and cereals. This review describes the application of probiotic cultures in non-dairy food products.

show abstract

Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct

Abstract: Outcomes indicate the workable possibility of using second-quality beef cuts for probiotic salami production. © 2017 Society of Chemical Industry.

Cited by 43 publications

References 32 publications

Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages

Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages

Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage

Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

Contact Info

Product

Resources

About