Use of Indigenous Lactic Acid Bacteria for Industrial Fermented Sausage Production: Microbiological, Chemico-Physical and Sensory Features and Biogenic Amine Content
Abstract
:1. Introduction
2. Materials and Methods
2.1. LAB Strains Used as Starter Cultures
2.2. Fermented Sausage Production
2.3. Physico-Chemical Parameters
2.4. Microbial Counts
2.5. Biogenic Amine Quantification
2.6. Aroma Profile
2.7. Consumer Test
2.8. Statistical Analysis
3. Results and Discussion
3.1. Evolution of Physico-Chemical Parameters (pH, aw and Weight Loss)
3.2. Microbial Characterisation
3.3. Biogenic Amine Determination
3.4. Aroma Profile of Fermented Sausages
3.5. Sensory Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Sample Name | LAB Strain | Origin |
---|---|---|
Control | Latilactobacillus sakei TMX | Commercial starter |
BPF2 | Lactiplantibacillus paraplantarum BPF2 | Spanish fermented sausage |
HNS55 | Latilactobacillus curvatus HNS55 | Croatian fermented sausage |
CB22 | Companilactobacillus alimentarius CB22 | Spanish fermented sausage |
HZK39 | Latilactobacillus sakei HZK39 | Croatian fermented sausage |
Microbial Group | Time (Days) | Control | BPF2 | HNS55 | CB22 | HZK39 |
---|---|---|---|---|---|---|
Lactobacilli | Meat batter | 4.23 ± 0.63 | ||||
0 | 7.79 a | 7.72 a | 7.60 a | 7.41 a | 7.67 a | |
5 | 9.10 a | 8.12 bc | 9.07 a | 8.37 b | 8.01 c | |
11 | 9.17 a | 8.39 b | 9.10 a | 8.60 c | 8.21 b | |
20 | 8.73 a | 8.43 b | 8.97 a | 8.45 b | 8.06 c | |
45 | 7.62 a | 8.50 b | 9.06 c | 9.02 c | 7.69 a | |
Staphylococci | Meat batter | 3.57 ± 0.15 | ||||
0 | 5.57 a | 4.90 b | 5.24 a | 4.80 b | 5.07 b | |
5 | 5.50 a | 4.70 b | 5.20 c | 4.95 c | 5.01 c | |
11 | 6.30 a | 5.17 b | 6.15 a | 5.39 b | 5.19 b | |
20 | 6.00 a | 5.82 a | 6.21 a | 5.48 b | 5.27 b | |
45 | 6.30 a | 5.90 b | 6.85 c | 6.02 b | 5.25 d | |
Enterobacteria | Meat batter | 2.12 ± 0.07 | ||||
0 | 2.01 a | 2.04 a | 1.98 a | 2.01 a | 2.00 a | |
5 | 2.24 a | 2.20 a | 2.19 a | 2.03 a | 1.70 a | |
11 | 1.92 a | 1.87 a | 1.87 a | 2.02 a | 1.72 a | |
20 | 1.69 a | 1.50 a | 1.84 a | 1.65 a | 1.75 a | |
45 | 2.02 a | 1.24 b | 2.10 a | 2.42 c | 1.59 d | |
Enterococci | Meat batter | 2.09 ± 0.94 | ||||
0 | 1.96 a | 2.01 a | 2.00 a | 1.98 a | 1.94 a | |
5 | 2.47 a | 2.14 b | 2.69 a | 4.44 c | 2.82 a | |
11 | 2.43 a | 2.10 a | 3.14 b | 4.84 c | 2.84 b | |
20 | 2.29 a | 1.93 b | 4.33 c | 5.56 d | 3.51 e | |
45 | 2.96 a | 3.00 a | 4.14 b | 6.07 c | 3.17 a | |
Yeasts | Meat batter | 1.69 ± 0.30 | ||||
0 | 2.10 a | 2.05 a | 2.03 a | 2.09 a | 2.10 a | |
5 | 1.80 a | 2.22 a | 1.79 a | 2.33 a | 1.73 a | |
11 | 3.22 a | 3.12 a | 3.30 a | 2.38 b | 2.91 a | |
20 | 2.56 ab | 2.90 a | 3.06 a | 2.39 b | 3.00 a | |
45 | 2.87 a | 2.83 a | 3.04 a | 3.22 a | 2.62 a | |
Moulds | Meat batter | <1 * | ||||
0 | <1 a | <1 a | <1 a | <1 a | <1 a | |
5 | 1.58 a | 1.46 a | 0.49 b | 1.78 ac | 2.14 c | |
11 | 5.14 a | 5.18 a | 5.02 a | 4.70 b | 5.12 a | |
20 | 4.44 a | 5.11 b | 4.70 a | 4.62 a | 4.61 a | |
45 | 3.09 a | 4.19 b | 3.67 c | 4.19 b | 4.20 b |
Compound (%) | 20 Days | 45 Days | ||||||||
---|---|---|---|---|---|---|---|---|---|---|
Control | BPF2 | HNS55 | CB22 | HZK39 | Control | BPF2 | HNS55 | CB22 | HZK39 | |
Nonanal | 0.68 a | 0.36 b | 0.40 b | 0.39 b | 0.32 b | 0.93 a | 0.74 b | 0.87 a | 1.07 a | 1.10 a |
Benzaldehyde | 1.76 a | 1.12 b | 0.80 c | 0.68 c | 0.75 c | 2.85 a | 2.52 a | 0.83 b | 1.04 b | 0.91 b |
Benzeneacetaldehyde | 10.40 a | 3.84 b | 1.45 c | 0.92 d | 1.04 cd | 18.60 a | 17.01 a | 3.58 b | 2.25 c | 6.68 d |
Aldehydes | 12.83 a | 5.31 b | 2.65 c | 1.99 c | 2.11 c | 22.38 a | 20.27 a | 5.28 b | 4.37 b | 8.70 c |
Acetone | 7.69 a | 6.06 b | 12.70 c | 7.96 a | 8.46 a | 12.38 a | 9.84 b | 14.86 c | 11.96 a | 11.14 a |
2-butanone | 4.90 a | 1.45 b | 2.94 c | 2.42 c | 1.79 b | 8.45 a | 8.06 a | 9.79 b | 25.16 | 19.81 c |
2-pentanone | 2.23 a | 2.50 a | 3.58 b | 4.16 c | 2.63 a | 2.77 a | 4.85 b | 3.55 c | 3.83 c | 2.48 a |
Methyl isobutyl ketone | 3.95 a | 4.25 a | 4.74 b | 5.74 c | 4.61 b | 3.39 a | 2.15 b | 2.67 b | 1.94 b | 2.19 b |
Acetoin | 7.25 a | 14.23 b | 3.53 c | 6.91 a | 4.80 c | 7.27 a | 6.54 a | 5.87 b | 6.40 a | 5.19 b |
2-nonanone | 0.93 a | 0.04 b | 0.19 b | 0.27 b | 0.03 b | 1.04 a | 0.00 b | 0.32 c | 0.54 c | 0.40 c |
Ketones | 26.96 a | 28.53 a | 27.68 a | 27.46 a | 22.33 b | 35.31 a | 31.45 b | 37.06 a | 49.84 c | 41.21 d |
Isopropyl alcohol | 6.82 a | 0.58 b | 0.73 b | 0.72 b | 0.65 b | 0.92 | 1.12 | 1.19 | 1.02 | 1.21 |
Ethanol | 8.03 a | 5.21 b | 4.49 c | 3.97 c | 2.98 d | 1.77 a | 3.86 b | 3.42 b | 2.21 c | 2.86 c |
2-hexanol | 2.80 a | 2.82 a | 3.01 a | 4.00 b | 3.17 a | 2.25 a | 2.37 a | 0.96 b | 0.60 b | 0.95 b |
1-pentanol | 0.67 a | 0.29 b | 0.42 a | 0.55 a | 0.57 a | 0.35 a | 1.52 b | 0.59 a | 0.92 c | 0.53 a |
3-buten-1-ol, 3-methyl- | 0.41 a | 0.62 a | 0.66 a | 0.75 a | 0.55 a | 0.30 a | 0.26 a | 0.39 a | 0.26 a | 0.30 a |
2-buten-1-ol, 3-methyl- | 0.71 a | 0.54 a | 0.89 a | 0.77 a | 0.56 a | 0.48 a | 0.37 a | 0.42 a | 0.26 a | 0.24 a |
1-octen-3-ol | 0.71 a | 0.35 b | 0.37 b | 0.62 a | 0.37 a | 0.28 a | 0.74 b | 0.40 a | 0.78 b | 0.40 a |
Alcohols | 20.15 a | 10.40 b | 10.56 b | 11.37 b | 8.85 c | 6.35 a | 10.25 b | 7.38 a | 6.04 a | 6.49 a |
Acetic acid | 34.12 a | 48.81 b | 50.90 b | 52.06 b | 57.94 c | 29.34 a | 35.00 a | 44.77 b | 36.83 a | 39.92 ab |
Propanoic acid | 0.31 a | 0.41 a | 0.77 b | 0.52 ab | 0.64 b | 0.51 | 0.28 | 0.55 | 0.30 | 0.39 |
Butanoic acid | 3.22 a | 5.10 b | 5.68 b | 4.79 c | 6.25 d | 3.94 a | 1.91 b | 3.21 a | 1.36 c | 1.99 b |
Hexanoic acid | 0.69 a | 0.96 b | 1.16 b | 1.06 b | 1.11 b | 0.69 a | 0.35 b | 0.81 a | 0.60 a | 0.58 a |
Octanoic acid | 1.72 a | 0.48 b | 0.60 b | 0.75 b | 0.77 b | 1.49 a | 0.49 b | 0.94 c | 0.65 bc | 0.72 bc |
Acids | 40.06 a | 55.76 b | 59.11 b | 59.18 b | 66.71 c | 35.97 a | 38.03 a | 50.28 b | 39.75 c | 43.61 d |
Compound | Factor Coordinates of the Variables, Based on Correlations | |
---|---|---|
Factor 1 | Factor 2 | |
Nonanal | 0.1709 | 0.0474 |
Benzaldehyde | 0.1108 | −0.3169 |
Benzeneacetaldehyde | 0.6580 | −0.0887 |
Acetone | 1.5160 | −0.2415 |
2-butanone | 4.2191 | −0.1024 |
2-pentanone | 0.4112 | −0.0984 |
Methyl isobutyl ketone | −0.1700 | −0.0860 |
Acetoin | 0.3177 | 0.0267 |
2-nonanone | 0.0333 | −0.0016 |
Isopropyl alcohol | −0.0828 | −0.0317 |
Ethanol | −0.0913 | 1.7874 |
2-hexanol | −0.2204 | 0.0148 |
1-pentanol | 0.1322 | 0.1523 |
3-buten-1-ol, 3-methyl- | −0.0161 | 0.0509 |
2-buten-1-ol, 3-methyl- | −0.0330 | −0.1103 |
1-octen-3-ol | 0.0750 | 0.0474 |
Acetic acid | 2.3249 | −0.3169 |
Propanoic acid | 0.0093 | −0.0887 |
Butanoic acid | −0.2668 | −0.2415 |
Hexanoic acid | −0.0017 | −0.1024 |
Octanoic acid | 0.0137 | −0.0984 |
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Barbieri, F.; Montanari, C.; Angelucci, C.; Gardini, F.; Tabanelli, G. Use of Indigenous Lactic Acid Bacteria for Industrial Fermented Sausage Production: Microbiological, Chemico-Physical and Sensory Features and Biogenic Amine Content. Fermentation 2024, 10, 507. https://doi.org/10.3390/fermentation10100507
Barbieri F, Montanari C, Angelucci C, Gardini F, Tabanelli G. Use of Indigenous Lactic Acid Bacteria for Industrial Fermented Sausage Production: Microbiological, Chemico-Physical and Sensory Features and Biogenic Amine Content. Fermentation. 2024; 10(10):507. https://doi.org/10.3390/fermentation10100507
Chicago/Turabian StyleBarbieri, Federica, Chiara Montanari, Chiara Angelucci, Fausto Gardini, and Giulia Tabanelli. 2024. "Use of Indigenous Lactic Acid Bacteria for Industrial Fermented Sausage Production: Microbiological, Chemico-Physical and Sensory Features and Biogenic Amine Content" Fermentation 10, no. 10: 507. https://doi.org/10.3390/fermentation10100507