Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages
Potential probiotic cultures suitable as starter cultures for the Scandinavian-type fermented sausages were identified among strains well-adapted to fermented meats as well as strains originating from a culture collection. From 15 different fermented meat products, 22 strains were isolated as domina...
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Veröffentlicht in: | International journal of food microbiology 2005-12, Vol.105 (3), p.419-431 |
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Zusammenfassung: | Potential probiotic cultures suitable as starter cultures for the Scandinavian-type fermented sausages were identified among strains well-adapted to fermented meats as well as strains originating from a culture collection. From 15 different fermented meat products, 22 strains were isolated as dominant non-starter lactic acid bacteria (NSLAB). The isolates were identified by RAPD, API and sequence analysis of 16S rRNA and showed to be five strains of
Lactobacillus sakei, five strains of
Lactobacillus farciminis, five strains belonging to the group of
Lactobacillus plantarum/
pentosus, four strains of
Lactobacillus alimentarius, two strains of
Lactobacillus brevis and one strain of
Lactobacillus versmoldensis. Heterofermentative strains as well as strains not growing at 37 °C and not lowering pH below 5.1 in a meat model were excluded leaving 9 strains for further studies. These strains together with 19 strains from a culture collection were evaluated by in vitro methods including survival upon exposure to pH 2.5 or 0.3% oxgall and adhesion to the human colon adenocarcinoma cell line Caco-2 as well as antimicrobial activity against potential pathogens. Strains that fulfilled all the probiotic criteria and showed to be fast acid producers in a meat model included three strains belonging to the group of
Lb. plantarum/
pentosus (MF1291, MF1298, MF1300) which originated from the dominant NSLAB of fermented meat products. MF1291 and MF 1298 were further identified as
Lb.
plantarum and MF1300 as
Lb. pentosus. The three strains were all successfully applied as starter cultures for the production of fermented sausage. The viable count at the end of the processing period reached high cell numbers (4.7
×
10
7–2.9
×
10
8 cfu/g) and pH of the sausages decreased to pH 4.8–4.9 without any flavour deviation compared to sausage fermented by a commercial meat starter culture. |
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ISSN: | 0168-1605 1879-3460 |
DOI: | 10.1016/j.ijfoodmicro.2005.03.020 |