Use of Acid Whey and Probiotic Strains to Improve Microbiological Quality and Sensory Acceptance of Organic Fermented Sausage

Abstract

The aim of this study was to investigate the effect of acid whey as well as probiotic strains (Lactobacillus casei LOCK 0900, L. casei LOCK 0908 and L. paracasei LOCK 0919) on the microbiological stability and sensory acceptance. The count of lactic acid bacteria (LAB), total viable count, Clostridium spp. Listeria monocytogenes, and Enterobacteriaceae and sensory analyses were analyzed after ripening (0) and 180 days of chilling storage (4C) in vacuum packages. The pH and water activity were measured after 0, 90 and 180 days of storage. The results clearly demonstrated that the LAB integrated via the addition of probiotic strains as well as acid whey was well adapted to the new habitat of fermented sausage, reaching a maximum number of 8.51 log cfu/g after 21 days of ripening period. In all sausages, acid whey and probiotics mixture sausages, the growth of Enterobacteriaceae and L. monocytogenes was inhibited throughout the storage period. All sausage batches showed no growth of Clostridium spp. after ripening and during storage period. The study showed that the use of probiotic strains (L. casei LOCK 0900, L. paracasei LOCK 0919, L. casei LOCK 0908) and acid whey can be used effectively to improve microbiological quality without adversely affecting organic sausage quality. Therefore, the use of these treatments could extend shelf life of sausage without having any negative impact on the product. Practical Applications Using acid whey and probiotic strains allowed to obtain safe and microbiologically stable fermented sausages. The use of acid whey and probiotic strains extend shelf life. The organic samples with acid whey and probiotic strains addition have excellent overall quality comparable to control with curing salt.