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Meat Sci. 2014 Feb;96(2 Pt A):937-42. doi: 10.1016/j.meatsci.2013.09.008. Epub 2013 Sep 14.

Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery.

Author information

1
IRTA-Food Safety Programme, Finca Camps i Armet, E-17121 Monells, Girona, Spain.

Abstract

The suitability of three potential probiotic lactobacilli strains (Lactobacillus casei CTC1677, L. casei CTC1678 and Lactobacillus rhamnosus CTC1679), previously isolated from infants' faeces and characterized, and three commercial probiotic strains (Lactobacillus plantarum 299v, L. rhamnosus GG and L. casei Shirota) was assessed during the manufacture of low-acid fermented sausages (fuets) with reduced Na(+) and fat content. The inoculated strains were successfully monitored by RAPD-PCR during the process. L. rhamnosus CTC1679 was the only strain able to grow and dominate (levels ca. 10(8)CFU/g) the endogenous lactic acid bacteria population in two independent trials, throughout the ripening process. Thus, fuet containing L. rhamnosus CTC1679 as a starter culture could be a suitable vehicle for putative probiotic bacteria delivery. All the final products recorded a satisfactory overall sensory quality without any noticeable off-flavour, and with the characteristic sensory properties of low-acid fermented sausages.

KEYWORDS:

Fat reduction; Fermented sausages; Probiotic cultures; RAPD-PCR; Salt reduction; Sensory analysis

PMID:
24211552
DOI:
10.1016/j.meatsci.2013.09.008
[Indexed for MEDLINE]

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