Screening of technological properties in L. sakei strains isolated from traditional llama fermented sausages

PISSACANE, VICENZA; FONTANA, CECILIA; BASSI, DANIELA; REBECCHI, ANALISA; VIGNOLO, GRACIELA; COCCONCELLI, PIER. S.

Valencia

Simposio; 2do. International Symposium on Fermented Meat; 2014

CSIC

Llama meat fermented sausages are traditional products consumed in the Andean region of South America. During sausage fermentation, lactic acid bacteria play an important role in meat preservation and fermentation processes and for this reason are the most microorganisms used as starter cultures in meat fermentation. The aim of the present study was to characterised for technological properties 26 Lactobacillus sakei strains, isolated from naturally fermented llama sausage produced without addition of starter cultures, to select potential starter cultures. Acidification, growth at different temperatures ability, resistance to pH and NaCl concentration, bacteriocins production, proteolytic activity, lipolysis and synthesis of biogenic amines were evaluated. Acidification test revealed the same trend for all strains with pH value ranging from 5.27 to 5.66 and from 3.83 to 4.17, at 4 and 24h respectively. Similarly, growth rate , after 24h at different temperature (15°C, 30°C and 37°C) and salt resistance was comparable among different strains. When the presence of bacteriocin structural genes was evaluated by PCR, 2 strains carried sppA gene and 1 strain sapA gene, encoding for sakacin P and curvacin A, respectively. A 57.7% and 69.2% of tested strains demonstrated a good proteolytic activity against myofibrillar and sarcoplasmatic proteins, respectively. All strains were negative for biogenic amines production and lipolytic activity. The purpose of this work was the formulation of autochthonous starter culture in order to standardize the production process and to preserve the typical organoleptic and sensory characteristics of traditional llama fermented sausages.