Abstract
This paper proposes the industrial validation of a functional strain of Lactobacillus plantarum (strain 178). First, acidification in a meat model medium and bioactivity towards Staphylococcus aureus, Salmonella sp., Listeria monocytogenes, and Escherichia coli were assessed; the performances of Lb. plantarum 178 were compared to those of a commercial Lb. sakei and a probiotic Lb. casei. Lb. plantarum 178 inhibited the pathogens and experienced a higher acidification at 15 °C. Lb. casei and Lb. plantarum were used for an industrial fermentation of traditional Italian sausages. The strains assured the correct course of fermentation and inhibited pathogens and enterobacteria. This study represents the scaling up and the validation of a promising strain at industrial level and shows the possibility of performing the fermentation of traditional Italian sausage through functional starter cultures, combining the benefit of a controlled fermentation and possible health benefits.
Highlights
The awareness of consumers of the importance of some foods in diet is increasing, along with the knowledge of the benefits derived from the use of certain microorganisms—thanks to new biotechnologies, some traditional processes have been modified to improve the quality of the final product
The fermentation of sausages involves the participation of mainly lactic acid bacteria (LAB), coagulase-negative staphylococci (CNS), yeasts, and molds
LAB converts fermentable sugars to lactic acid by creating unfavorable conditions for pathogens and/or spoilage microorganisms—a rapid acidification is important for safety, while a high competitiveness against the spontaneous lactic flora is important for product quality [2]
Summary
The awareness of consumers of the importance of some foods in diet is increasing, along with the knowledge of the benefits derived from the use of certain microorganisms—thanks to new biotechnologies, some traditional processes have been modified to improve the quality of the final product. Fermentations are driven by microbial starters added to raw materials—they assure food safety and shelf-life, reduce variability, and enhance organoleptic characteristics [1]. LAB converts fermentable sugars to lactic acid by creating unfavorable conditions for pathogens (such as Escherichia coli, Listeria monocytogenes, and Yersinia enterocolitica) and/or spoilage microorganisms—a rapid acidification is important for safety, while a high competitiveness against the spontaneous lactic flora is important for product quality [2]. The correct fermentation of meat products could counteract the waste of spoiled products—nowadays, food waste is a challenge worldwide [3], and the use of starter cultures with a strong competitive potential towards spoilers and good technological properties (acidification and survival within the storage) could assure a longer shelf life and reduce waste
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