Bacteriocin-producing probiotics enhance the safety and functionality of sturgeon sausage

Abstract

Sturgeon sausages were manufactured by fermentation technology using eight probiotic cultures including, Lactobacillus paraplantarum S4, L-ZS9, Lactobacillus pentosus strain 31-1, Lactobacillus plantarum Y9, pl-2, L. paraplantarum P, Lactobacillus acidophilus N4, and Lactobacillus rhamnosus LGG. The microbiological, chemical, and sensory properties of the sturgeon sausage were investigated. Results show that all starter cultures grew rapidly, and the viable count of probiotics in sturgeon sausages were 8.41–8.71 log CFU/g at 24–48 h. The pH of probiotics fermenting sturgeon sausage was 4.01–4.28, whereas the control samples showed a pH of 6.14. The growth of Enterobacteriaceae and accumulation of total volatile base nitrate were inhibited in sturgeon sausages fermented with bacteriocin-producing starter cultures. The sensory properties of the fermented sturgeon were improved, evidenced by white color, good consumer acceptability, and relatively high hardness (2554–3719 g) and springiness (7.42–10.28 mm). Our study suggests that bacteriocin-producing starter cultures can be used in the manufacture of sturgeon sausage to improve its safety and functionality.