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

作者：Rubio Raquel; Jofre Anna; Aymerich Teresa; Dolors Guardia Maria; Garriga Margarita^*

来源：Meat Science, 2014, 96(2): 937-942.

DOI：10.1016/j.meatsci.2013.09.008

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

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.

• 出版日期2014-2