Viability of potential probiotic Lactobacillus plantarum in reduced-sodium salami products

PALACIO, MARÍA INÉS; PURSLOW, PETER PATRICK

Krokraw

Congreso; International Congress of Meat Science and Technology (ICoMST) 2021; 2021

Probiotic bacteria have been successfully introduced into a wide range of health-promoting functional foods. Meat products have been shown to be an excellent vehicle for probiotics. However, commercial application of probiotic bacteria in fermented meat products such as salami is not yetcommon. There is currently a general concern over the level of sodium in the human diet, which has resulted in commercially-available reduced sodium formulations in several types of food product. Scientific research on meat products has also proposed low-sodium formulations of salami-type products with acceptable sensory properties. Low-sodium food and addition of probiotics in foods are thus two trends in food industry. This work attempts to combine the two together in fermented meat products. We describe a preliminary experiment designed to document the viability of a species of lactic acid bacteria (LAB) with known probiotic potential in a reduced-sodium salami product made under semi-commercial conditions, and its interactions with the bacteria used as starter cultures in commercial salami production.