Evaluation of Lactobacillus casei ATCC 393 protective effect against spoilage of probiotic dry-fermented sausages

The aim of the present study was to investigate the effect of sugar content (0, 0.30, and 0.60%) on quality attributes and shelf-life of dry-fermented sausages stored for 66 days containing free or immobilized Lactobacillus casei ATCC 393 on wheat. For comparison, dry-fermented sausages with no starter culture were also produced. Physicochemical characteristics ranged within the levels usually observed in fermented sausages, while a drastic decrease was recorded in numbers of enterobacteria, staphylococci, and pseudomonads during ripening in all cases. Noticeably, sugar addition and the probiotic culture resulted in significant increase of shelf-life, whereas levels of L. casei ATCC 393 after 66 days of ripening persisted above 6 log cfu/g. Sugar addition had a positive effect on sensory attributes; although all products were of high quality, the immobilized cells provided a distinctive characteristic aroma and a fine taste.

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Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening

Meat Science ◽

10.1016/j.meatsci.2014.09.011 ◽

2015 ◽

Vol 100 ◽

pp. 41-51 ◽

Cited By ~ 23

Author(s):

Marianthi Sidira ◽

Panagiotis Kandylis ◽

Maria Kanellaki ◽

Yiannis Kourkoutas

Keyword(s):

Lactobacillus Casei ◽

Flavor Compounds ◽

Fermented Sausages ◽

Dry Fermented Sausages

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Monitoring of probiotic bacterial cells Lactobacillus casei in dry fermented sausages

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun200856020039 ◽

2008 ◽

Vol 56 (2) ◽

pp. 39-44

Author(s):

Radka Burdychová ◽

P. Hoferková

Keyword(s):

Lactobacillus Casei ◽

Starter Cultures ◽

Bacterial Cells ◽

Bacterial Colony ◽

Pediococcus Pentosaceus ◽

Specific Pcr ◽

Cell Counts ◽

Fermented Sausages ◽

Dry Fermented Sausages ◽

Species Specific

Combination of microbiology cultivation methods and methods of molecular biology is the best way how to achieve correct qualitative and quantitative probiotic analysis. The aim of this study was monitoring of amounts of different starter bacteria supplemented with probiotic bacterial cells Lactobacillus casei (Chr. Hansen) during fermentation and ripening of fermented sausages. Two starter cultures, one consisted of Pediococcus pentosaceus and Staphylococcus xylosus, the second of Pediococcus pentosaceus and Staphylococcus carnosus, were used for the production of sausages. As a detection method of starter and probiotic cell counts, the cultivation on MRS –IM – sorbitol agar was used. Furthermore, the confirmation of L. casei was carried out using species specific PCR. The counts of probiotic L. casei in both probiotic sausages were 106/g and stayed at this level during the whole ripening period (100 days). The counts of starter bacteria were 107/g after the 7 days of fermentation and stayed at this level during the whole fermentation period. PCR from one bacterial colony confirmed the identity of L. casei in 80% of analysed colonies.

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