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Microorganisms 2017, 5(2), 26; doi:10.3390/microorganisms5020026

Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages

1
Departamento de Ciencias de los Alimentos, Facultad de Agronomía y Agroindustrias, Universidad Nacional de Santiago del Estero. Av. Belgrano 1912, G4200 Santiago del Estero, Argentina
2
Centro de Referencia de BacteriasLácticas (CERELA-CONICET), Chacabuco 145, T4000ILC San Miguel de Tucumán, Argentina
*
Author to whom correspondence should be addressed.
Academic Editors: Régine Talon and Monique Zagorec
Received: 29 March 2017 / Revised: 4 May 2017 / Accepted: 9 May 2017 / Published: 17 May 2017
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Abstract

Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. In the present study, spontaneously fermented goat meat sausages were created and analyzed using a physicochemical and microbiological approach. Thereafter 170 lactic acid bacteria (LAB) strains were isolated and preliminary characterized by phenotypic assays. The hygienic and technological properties, and growth and fermentative potential of isolates using a goat-meat-based culture medium were evaluated. All strains proved to have bioprotective features due to their acidogenic metabolism. Almost all grew optimally in meat environments. LAB isolates presented proteolytic activity against meat proteins and enriched amino acid contents of the goat-meat-based model. The most efficient strains were four different Lactobacillus sakei isolates, as identified by genotyping and RAPD analysis. L. sakei strains are proposed as optimal candidates to improve the production of fermented goat meat sausages, creating a new added-value fermented product. View Full-Text
Keywords: goat meat; meat fermentation; fermented sausages; lactic acid bacteria; starter cultures; food quality; food safety goat meat; meat fermentation; fermented sausages; lactic acid bacteria; starter cultures; food quality; food safety
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Nediani, M.T.; García, L.; Saavedra, L.; Martínez, S.; López Alzogaray, S.; Fadda, S. Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages. Microorganisms 2017, 5, 26.

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