Viability and functional impact of probiotic and starter cultures in salami-type fermented meat products.
| Autor: | Mani-López E; Chemical, Food and Environmental Engineering Department, Universidad de las Américas Puebla, Cholula, Mexico., Hernández-Figueroa RH; Chemical, Food and Environmental Engineering Department, Universidad de las Américas Puebla, Cholula, Mexico., López-Malo A; Chemical, Food and Environmental Engineering Department, Universidad de las Américas Puebla, Cholula, Mexico., Morales-Camacho JI; Chemical, Food and Environmental Engineering Department, Universidad de las Américas Puebla, Cholula, Mexico. |
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| Jazyk: | angličtina |
| Zdroj: | Frontiers in chemistry [Front Chem] 2024 Nov 26; Vol. 12, pp. 1507370. Date of Electronic Publication: 2024 Nov 26 (Print Publication: 2024). |
| DOI: | 10.3389/fchem.2024.1507370 |
| Abstrakt: | Salami, a well-known fermented meat product, is made from selected ground meat mixed with curing agents and spices. This work aimed to determine the viability of Lactiplantibacillus plantarum (as a starter), Lactobacillus acidophilus (probiotic microorganism), and their mixture during the fermentation and ripening of a salami-type product, evaluate the microbiological and physicochemical changes and assess the sensory acceptability of the final product. L. acidophilus has not been sufficiently explored as a probiotic in fermented meats, especially in terms of its effects on fermentation and sensory qualities. Salami-type products were formulated and fermented for 48 h at 32°C, and then ripening took place at 8°C for 13 days. pH, titratable acidity, Lactobacillus counts, and contaminating microbiota were analyzed during the process. Sensory evaluation was analyzed in the final products. The salami-type formulation served as an effective medium for growing microorganisms, with the populations of starter and probiotic cultures exceeding 10 8 CFU/g after fermentation and ripening for 15 days. The pH of the end products was ∼5.1, titratable acidity ∼2.5%, and aw ∼0.83. During fermentation and ripening, a significant reduction in total mesophilic aerobic bacteria (>7 logs), coliforms, and Staphylococcus aureus (>8-fold reductions) were observed. The sensory evaluation results indicate that the product's attributes are not influenced by the type of bacteria used, as no significant difference was found ( p > 0.05). The results show that L. acidophilus , Lactiplantibacillus plantarum , or their mixture can be used as a starter culture in fermented meat products. Using L. acidophilus , whether alone or in combination, is a viable option that preserves the characteristics of the fermented product and may enhance the benefits of probiotic consumption. Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. (Copyright © 2024 Mani-López, Hernández-Figueroa, López-Malo and Morales-Camacho.) |
| Databáze: | MEDLINE |
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