Abstract
In this study, a potentially postbiotic-containing preservative (PPCP) was produced in an axenic fermentation system with Lacticaseibacillus paracasei DTA 83 as a natural technology alternative for vacuum-packaged cooked sausage preservation. Cooked sausage-related microorganisms were obtained during the induced spoiling process in packages by pair incubation of sausages at different temperatures. The turbidity method was used to determine the microbiota susceptibility to PPCP. A controlled in situ design was performed by adding PPCP on the surface or to the mass of the sausages. Sodium lactate FCC85, which was used according to the manufacturer’s recommendation, was included in the design for comparison. The results revealed that PPCP was as efficient as FCC85, which indicates PPCP as a promising alternative to the use of natural technologies to preserve and develop functional cooked sausages. Moreover, a strategy to use preservatives in vacuum-packaged cooked sausages was presented: the concentration needed to achieve the total inhibition of the microbiota determined by an in vitro trial should be respected when adding PPCP on the sausages’ surface. When adding PPCP to the mass of the sausages, the concentration that showed a partial inhibition in vitro can also be applied in situ.
Highlights
Results related to potentially postbiotic-containing preservative (PPCP) efficacy against the growth of natural microbiota and physicochemical characterization of vacuum-packaged cooked sausages were obtained in triplicate
Ẏ is the estimated value, tα/2 is the value of Student’s t distribution, n is the number of observations, xi is the value of the sample, and x is the mean
PPCP produced by an axenic fermentation system with L. paracasei DTA 83 was as effective as the reference widespread commercial preservative FCC85 in preserving vacuum-packaged cooked sausages
Summary
Lactic acid bacteria (LAB) constitute a heterogeneous group that has extensively reported on in the literature because of its potential benefits for consumer health [1,2]. Lacticaseibacillus paracasei DTA 83 has been described as a candidate strain to deliver probiotics in food matrices [3–5]. Since microorganisms may present invasive potential, studies have shown the administration of viable cells by healthy people as a subject of great concern. The use of postbiotics may be highlighted as a suitable alternative. The presence of spoilage microorganisms in food represents a critical issue with repercussions on massive food waste and food loss worldwide [6]. The safety and stability of food may be affected by numerous factors, such as microbial presence and/or activity; biochemical, physical–chemical, and sensory alterations; nutritional losses; and others
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