摘要
The purpose of this study was to investigate the potential of implanting the probiotics Lactobacillus fermentum HL57 and P. acidilactici SP979 during manufacture of Iberian dry-fermented sausages, and their effect on the sensory properties of these meat products. Microbial counts were studied in sausages inoculated with these strains and compared with a control batch. To detect the presence of probiotic strains at high counts (>7 log CFU/g) in the inoculated sausages, specific PCR and (RAPD)-PCR techniques were carried out. Changes due to probiotic inoculations on parameters and compounds related to fermentation, and nitrogen and lipid fractions were determined, and the impact on sensory quality evaluated by descriptive and hedonic tests. Iberian dry-fermented sausages inoculated with L. fermentum HL57 and P. acidilactici SP979 may be considered as functional products according to the counts of these strains found at the end of processing. However, inoculation with L. fermentum HL57 increased the amount of acetic acid and lipid degradation products such as malonaldehyde in Iberian dry-fermented sausages, resulting in a negative impact on relevant sensory parameters related to colour and taste. On the contrary, P. acidilactici SP979 did not notably modify the physicochemical parameters or the sensory quality of Iberian dry-fermented sausages when compared to the autochthonous microbial population present in the control batch.
摘要译文
本研究的目的是调查制造伊比利亚干发酵香肠中植入益生菌发酵乳杆菌HL57和P.球菌SP979的潜力，他们对这些肉类产品的感官性状的影响。微生物计数进行了研究，香肠接种这些菌株和带有控制批次进行比较。为了检测益生菌菌株在高计数的存在（确定由于对参数和化合物与发酵，氮和脂质成分益生菌接种的变化，并通过描述性和享乐测试感官质量的影响进行评估。接种发酵乳杆菌HL57和P.伊比利亚干发酵香肠球菌SP979可根据这些菌株在处理结束发现的计数被认为是功能性产品。然而，接种L.发酵HL57增加的乙酸和脂质的降解产物的量，如丙二在伊比利亚干发酵香肠，导致在相关的颜色和味道相关的感官参数产生负面影响。与此相反，第P979相比时原地微生物存在于所述控制批处理人口没有显着修改的物理化学参数或伊比利亚干发酵香肠的感官品质。
Santiago Ruiz-Moyano; Alberto Martín; María José Benito; Alejandro Hernández; Rocio Casquete; María de Guia Córdoba. Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages[J]. Food Microbiology, 2011,28(5): 839–847