Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB

Summary Selected physico‐chemical and proteolysis‐related parameters were evaluated in dry‐cured loins inoculated with probiotic (Lactobacillus rhamnosus LOCK900, Bifidobacterium animalis subsp. lactis BB12) and potentially probiotic (Lactobacillus acidophilus Bauer Ł0938) lactic acid bacteria (LAB)...

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Veröffentlicht in:	International journal of food science & technology 2020-03, Vol.55 (3), p.1069-1079
Hauptverfasser:	Kęska, Paulina, Stadnik, Joanna, Wójciak, Karolina Maria, Neffe‐Skocińska, Katarzyna
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteria Cold storage Dry‐cured loin Gel electrophoresis Inoculation Lactic acid Lactic acid bacteria Lactobacilli Parameters physico‐chemical parameters Pork Probiotics Proteins Proteolysis Sodium lauryl sulfate Strains (organisms) Yogurt
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Zusammenfassung:	Summary Selected physico‐chemical and proteolysis‐related parameters were evaluated in dry‐cured loins inoculated with probiotic (Lactobacillus rhamnosus LOCK900, Bifidobacterium animalis subsp. lactis BB12) and potentially probiotic (Lactobacillus acidophilus Bauer Ł0938) lactic acid bacteria (LAB) strains and compared with a control sample at five different storage times (28, 90, 180, 270 and 360 days). Physico‐chemical parameters of dry‐cured loins were significantly (P
ISSN:	0950-5423 1365-2621
DOI:	10.1111/ijfs.14252