Characterization of fermented sausages using Lactobacillus plantarum MLK 14-2 as starter culture

Abstract

The effect of adding starter culture (Lactobacillus plantarum MLK 14-2) isolated from Kimchi on the microbial counts, physicochemical parameters, and free amino acid composition of fermented sausage was determined during the ripening period. The MLK 14-2 populations in the sausage treatments increased to above 9 log cfu/g and remained at this level during ripening. The pH decreased sharply in the sausage fermented using MLK 14-2, in accordance with the dramatic increase of lactic acid during the early stages of fermentation. The concentrations of most free amino acids increased during fermentation, and the highest total free amino acids concentration of 16.3 mg/g was observed in the sausage inoculated with MLK 14-2 after 36 days of fermentation. Significantly higher amounts of arginine, methionine, isoleucine, and leucine were detected in the sausage inoculated with MLK 14-2. In conclusion, L. plantarum MLK 14-2 was considered to have high potential as a substitute of starter culture for making fermented sausage.