Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages

Foods

MarceloR. Rosmini¹  Gonzalo Aleu²  Nadia de L. Agüero²  ArthurC. Ouwehand³  LaureanoS. Frizzo⁴ 

[1] Department of Public Health, Faculty of Veterinary Science, National University of Litoral, 3080 Esperanza, Argentina;Faculty of Agricultural Sciences, Catholic University of Córdoba, 5000 Cordoba, Argentina;Global Health and Nutrition Sciences, DuPont Nutrition and Biosciences, 02460 Kantvik, Finland;Laboratory of Food Analysis “Rodolfo Oscar DALLA SANTINA”, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral—National Council of Scientific and Technical Research (UNL/CONICET), 3080 Esperanza, Argentina;

关键词: probiotic;    dry fermented sausages;    healthy meats;    lactobacillus;   

DOI  :  10.3390/foods9050596

来源: DOAJ

【 摘 要 】

The objective of this study was to investigate probiotic microorganisms for use as starter cultures in dry fermented sausages production. A total of eight strains were studied evaluating technological and safety characteristics including the ability to grow, lactic acid production, gas formation, catalase activity, nitrate reductase activity, proteolytic activity, lipolytic activity, hydrogen peroxide production, salt tolerance, performance at low temperatures, decarboxylation of amino acids and antimicrobial activity against pathogens associated with the product. Lactobacillus rhamnosus R0011, L. rhamnosus Lr-32, Lactobacillus paracasei Lpc-37, Lactobacillus casei Shirota and Enterococcus faecium MXVK29 were good candidates for use as fermented sausages starters cultures because they showed the best technological and safety properties since they did not demonstrate amino acid decarboxylation but showed antimicrobial activity against Listeria monocytogenes, Escherichia coli, Salmonella Dublin and Staphylococcus aureus. L. rhamnosus Lr-32 was the strain best tolerating the levels of salt, nitrate and low pH during the simulated stages of fermentation and ripening of sausage. The strain was thus the most promising of the tested probiotics as sausage starter culture. The findings warrant studies in a meat matrix, such as that of raw-cured sausage, to evaluate the effects of L. rhamnosus Lr-32 under actual conditions.

【 授权许可】

Unknown