Artículo
Technological characterisation of probiotic lactic acid bacteria as starter cultures for dry fermented sausages
Agüero, Nadia de Lourdes; Frizzo, Laureano Sebastian
; Ouwehand, Arthur C.; Aleu, Gonzalo; Rosmini, Marcelo Raul
Fecha de publicación:
05/2020
Editorial:
Molecular Diversity Preservation International
Revista:
Foods
ISSN:
2304-8158
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
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.
Palabras clave:
DRY FERMENTED SAUSAGES
,
HEALTHY MEATS
,
LACTOBACILLUS
,
PROBIOTIC
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(ICIVET-LITORAL)
Articulos de INST. DE CIENCIAS VETERINARIAS DEL LITORAL
Articulos de INST. DE CIENCIAS VETERINARIAS DEL LITORAL
Citación
Agüero, Nadia de Lourdes; Frizzo, Laureano Sebastian; Ouwehand, Arthur C.; Aleu, Gonzalo; Rosmini, Marcelo Raul; Technological characterisation of probiotic lactic acid bacteria as starter cultures for dry fermented sausages; Molecular Diversity Preservation International; Foods; 9; 5; 5-2020; 1-18
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