Effect of Sugar Content on Quality Characteristics and Shelf-Life of Probiotic Dry-Fermented Sausages Produced by Free or Immobilized Lactobacillus casei ATCC 393

Foods

Yiannis Kourkoutas¹  Alex Galanis¹  Marianthi Sidira²  Maria Kanellaki³  Gregoria Mitropoulou³ 

[1]Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece

[2]Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece

[3]

[4]Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology &

关键词: probiotics;    meat products;    wheat;    multiplex PCR;    fermentation;    extended shelf-life;   

DOI  :  10.3390/foods8060219

来源: DOAJ

【 摘 要 】

The aim of the present study was to investigate the effect of sugar content (0, 0.30, and 0.60%) on quality attributes and shelf-life of dry-fermented sausages stored for 66 days containing free or immobilized Lactobacillus casei ATCC 393 on wheat. For comparison, dry-fermented sausages with no starter culture were also produced. Physicochemical characteristics ranged within the levels usually observed in fermented sausages, while a drastic decrease was recorded in numbers of enterobacteria, staphylococci, and pseudomonads during ripening in all cases. Noticeably, sugar addition and the probiotic culture resulted in significant increase of shelf-life, whereas levels of L. casei ATCC 393 after 66 days of ripening persisted above 6 log cfu/g. Sugar addition had a positive effect on sensory attributes; although all products were of high quality, the immobilized cells provided a distinctive characteristic aroma and a fine taste.

【 授权许可】

Unknown