Applicability of the probiotic Lactiplantibacillus plantarum BFL as an adjunct culture in a dry fermented sausage

SIRINI, NOELÍ; STEGMAYER MARIA ANGELES; RUIZ, MARÍA; CUFFIA, FACUNDO; ROSSLER EUGENIA; OTERO JOSÉ; SOTO, LORENA; LORENZO, JOSÉ M.; PÉREZ-ÁLVAREZ, JOSÉ ÁNGEL; ROSMINI, MARCELO; FRIZZO, LAUREANO

MEAT SCIENCE

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2023

0309-1740

The addition of probiotic bacteria to a meat batter allows the development of functionalfermented sausages. The aim of this work was to study the effect of microencapsulatedLactiplantibacillus plantarum BFL (EP) and as free cells (FP) on microbiological,physicochemical, and sensory parameters of fermented sausages during the dryingstage and on the product ready for consumption. The microencapsulation of L.plantarum BFL did not improve its viability during the drying stage. In addition,sausages inoculated with L. plantarum BFL (FP and EP) caused lower residual nitritesvalues, pH values and Escherichia coli counts than the Control (C). However, only thepresence of free cells of L. plantarum BFL (FP) caused a decrease in theEnterobacteriaceae and mannitol salt-positive Staphylococcus counts. In the sensoryanalysis, no significant differences were found in the acceptability of the differentsausages. However, the acidity in probiotic sausages (FP and EP) was an attribute thatconsumers highlighted. The probiotic L. plantarum BFL could adapt and survive at highdoses in the matrix of an industrial fermented sausage. Therefore, its use couldrepresent a strategy both for biocontrol of pathogens and for the development offunctional meat products.