The influence of Lactobacillus paracasei LPC-37 on selected properties of fermented sausages

Authors

  • Marcel Mati Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Department of Biotechnology and Food Science, Radlinského 9, 812 37 Bratislava
  • Michal Magala Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Department of Biotechnology and Food Science, Radlinského 9, 812 37 Bratislava
  • Jolana Karovičová Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Department of Biotechnology and Food Science, Radlinského 9, 812 37 Bratislava
  • Ladislav Staruch Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Department of Biotechnology and Food Science, Radlinského 9, 812 37 Bratislava

DOI:

https://doi.org/10.5219/430

Keywords:

fermented sausage, ripening, probiotic culture, starter culture

Abstract

Fermented sausages rank among non-heat-treated meat products. Their nutritional properties are similar to the raw material, simultaneously their microbial safety and stability is ensured using additives and specific microbial cultures. The use of probiotic cultures can positively affect the processing of fermented sausages, resulting in the new technological properties and beneficial effect on human health. However, commercial application of probiotic microorganisms in fermented sausages is not common yet. Lactobacillus paracasei LPC-37 is a gram-positive, non-spore forming, homofermentative rod, which according to studies may modulate immune responses in human organism and survives the passage through the gastrointestinal tract. The main object of this work was to evaluate technological properties of L. paracasei LPC-37, which have not been fully examined. Two groups of fermented sausages were analysed in this work. The first group of fermented sausages was prepared using lyophilized starter culture (Lyocarni RHM-33). The second group of fermented sausages was prepared by the combination of lyophilized starter culture and potential probiotic culture Lactobacillus paracasei LPC-37. The processing and ripening of sausages were carried out in meat processing plant to simulate real conditions of production. The changes of the products (water activity, pH, concentration of organic acids and microbial growth) were evaluated during ripening (3 weeks), while sensory analysis was carried out in the final stage of the process and during storage (3 weeks). It was found that the environment of raw-fermented sausages is suitable for the growth and survival of Lactobacillus paracasei LPC-37 and the microbiological quality of the final product was very good (absence of Salmonella and Listeria monocytogenes). The counts of lactobacilli reached 107 CFU/g of the product, which meet the requirements for functional foods. The results of the sensory evaluation showed that the overall quality of raw-fermented sausages with Lactobacillus paracasei LPC-37 was satisfactory and differed mainly in two taste descriptors (meaty and sour).

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References

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Published

2015-05-04

How to Cite

Mati, M. ., Magala, M. ., Karovičová, J. ., & Staruch, L. . (2015). The influence of Lactobacillus paracasei LPC-37 on selected properties of fermented sausages. Potravinarstvo Slovak Journal of Food Sciences, 9(1), 58–65. https://doi.org/10.5219/430

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