The substitution of a traditional starter culture in mutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis

Holko, Ivan; Hrabě, Jan; Saláková, Alena; Rada, V.

doi:10.1016/j.meatsci.2013.03.005

Cited by 45 publications

(29 citation statements)

References 22 publications

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“…In general, the final pH of the fermented sausages in several countries is highly variable, with an average value of approximately 5.0 (Samelis et al, 1994;Lorenzo et al, 2000;Ansorena et al, 2002;Fanco et al, 2002;Comi et al, 2005;Drosinos et al, 2005;Greco et al, 2005;Dalla Santa et al, 2006;Lebert et al, 2007;Holko et al, 2013). In this study, the final pH value of the sausages for all the treatments was approximately 4.5, which is less than the average value reported in the literature.…”

Section: Physicochemical Changes During Processing Of Sausagecontrasting

confidence: 70%

Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage

Santa¹,

Macedo²,

Santa³

et al. 2014

Food Sci. Technol (Campinas)

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The most promising microorganisms for use as starter cultures are those isolated from the native microbiota of traditional fermented products. The aim of this study was to evaluate the use of lactic acid bacteria selected from the native microbiota of sausages produced by spontaneous fermentation as starter cultures for the production of sausage. Strains of Lactobacillus plantarum 503 and 341 have the potential for use as starter cultures in the manufacture of Italian sausage type. The population of lactic acid bacteria in sausages was >8 log CFU.g −1 during fermentation, which caused the pH to decrease to <4.5. This decrease in pH and the water activity of < 0.90 of sausages ensures the safety and preservation of this product. Sausages produced with these lactic cultures fulfill the requirements for microbiological quality and composition of Italian sausage type. Our results suggest the possibility of using these starter cultures for the production of sausages with peculiar characteristics that contribute to the identity of the product.Keywords: lactic acid bacteria; Lactobacillus; embedded fermented meat; sausage.Practical Application: New autochthonous starter cultures contributes to the production of high quality sausage.

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Section: Physicochemical Changes During Processing Of Sausagecontrasting

confidence: 70%

Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage

Santa¹,

Macedo²,

Santa³

et al. 2014

Food Sci. Technol (Campinas)

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“…The count of probiotic bacteria was approximately 9.00 log cfu mL −1 . This strain was chosen on basis of publications by other authors, which they described attempts to use bifidobacteria for the meat fermentation (Arihara et al ., ; Kaya & Aksu, ; Holko et al ., ; Ruiz et al ., ). One experimental batch was kept as noninoculated, spontaneously fermented control (C).…”

Section: Methodsmentioning

confidence: 99%

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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“…La and Bl grew more quickly than did commercial starter cultures (Staphylococcus xylosus and Pediococcus pentosaceus) that are normally used for meat fermentation. The probiotic strains exhibited an acceptable acidification rate and tolerated certain detrimental factors within fermented sausage, such as NaCl at 2.5 % w/w, pH values of 4.7 to 4.8, Aw values of 0.84 to 0.87 and the drying process, and that the strains should be able to grow to numbers that have health-promoting effects (Holko et al, 2013).…”

Section: Microbiological Analysismentioning

confidence: 99%

Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential

Ruiz

Villanueva

Favaro-Trindade

et al. 2014

Sci. agric. (Piracicaba, Braz.)

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The substitution of a traditional starter culture in mutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis

Cited by 45 publications

References 22 publications

Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage

Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage

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

Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential

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