Applicability of bacteriocinogenic Lactobacillus pentosus 31-1 as a novel functional starter culture or coculture for fermented sausage manufacture.

Abstract

The technological feasibility of producing fermented sausages using the bacteriocin-producing Lactobacillus pentosus 31-1, isolated from a traditional Chinese fermented meat product (Xuanwei ham), was evaluated. Strain 31-1 was used both as a single starter and in coculture for manufacture of fermented sausages. The microbiological and physicochemical properties (color, texture, and sensory quality) and the production of bacteriocin during ripening of these products were compared with those characteristics of sausages produced with a commercial meat starter. Challenge tests were performed using Listeria innocua or Staphylococcus aureus as target strains. The addition of L. pentosus 31-1 can significantly reduce L. innocua and S. aureus populations during all ripening phases. Free amino acid and free fatty acid analysis suggested that strain 31-1 might have proteolytic and lipolytic activity. The use of this strain resulted in a final product with a brighter surface and better texture and sensory profiles. A maximum bacteriocin (pentocin 31-1) concentration of 640 AU/g was detected in homogenized sausages with added L. pentosus 31-1. The bacteriocin-producing strain L. pentosus 31-1 could be used as a novel functional starter culture or coculture for sausage fermentation.