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Open AccessArticle

Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages

1
Faculty of Agricultural Sciences, Catholic University of Córdoba, 5000 Cordoba, Argentina
2
Laboratory of Food Analysis “Rodolfo Oscar DALLA SANTINA”, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral—National Council of Scientific and Technical Research (UNL/CONICET), 3080 Esperanza, Argentina
3
Department of Public Health, Faculty of Veterinary Science, National University of Litoral, 3080 Esperanza, Argentina
4
Global Health and Nutrition Sciences, DuPont Nutrition and Biosciences, 02460 Kantvik, Finland
*
Author to whom correspondence should be addressed.
Members of HealthyMeat-Network CYTED (ref. 119RT0568).
Foods 2020, 9(5), 596; https://doi.org/10.3390/foods9050596
Received: 10 April 2020 / Revised: 29 April 2020 / Accepted: 1 May 2020 / Published: 7 May 2020
(This article belongs to the Special Issue Sausages: Nutrition, Safety, Processing and Quality Improvement)
The objective of this study was to investigate probiotic microorganisms for use as starter cultures in dry fermented sausages production. A total of eight strains were studied evaluating technological and safety characteristics including the ability to grow, lactic acid production, gas formation, catalase activity, nitrate reductase activity, proteolytic activity, lipolytic activity, hydrogen peroxide production, salt tolerance, performance at low temperatures, decarboxylation of amino acids and antimicrobial activity against pathogens associated with the product. Lactobacillus rhamnosus R0011, L. rhamnosus Lr-32, Lactobacillus paracasei Lpc-37, Lactobacillus casei Shirota and Enterococcus faecium MXVK29 were good candidates for use as fermented sausages starters cultures because they showed the best technological and safety properties since they did not demonstrate amino acid decarboxylation but showed antimicrobial activity against Listeria monocytogenes, Escherichia coli, Salmonella Dublin and Staphylococcus aureus. L. rhamnosus Lr-32 was the strain best tolerating the levels of salt, nitrate and low pH during the simulated stages of fermentation and ripening of sausage. The strain was thus the most promising of the tested probiotics as sausage starter culture. The findings warrant studies in a meat matrix, such as that of raw-cured sausage, to evaluate the effects of L. rhamnosus Lr-32 under actual conditions. View Full-Text
Keywords: probiotic; dry fermented sausages; healthy meats; lactobacillus probiotic; dry fermented sausages; healthy meats; lactobacillus
MDPI and ACS Style

Agüero, N.L.; Frizzo, L.S.; Ouwehand, A.C.; Aleu, G.; Rosmini, M.R. Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages. Foods 2020, 9, 596.

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