摘要
Many changes and innovations in fermented meat products have occurred over time, especially when it comes to health-promoting products. Some studies have been conducted with the aim of developing probiotic meat products that can improve the functionality of the gut microbiota. However, the technological challenges faced during the production of fermented meat sausages make it difficult to apply probiotics in these food matrices. For probiotics to deliver the expected health outcomes for consumers, they need to grow in the products and at the end the viable cell count must be sufficient for the microorganisms to reach the consumer’s gut. Therefore, in this chapter we describe a protocol for probiotic Friolano-type sausage. Furthermore, the possible sources of defects in the production of probiotic salami and the best alternatives to overcome them are presented.
摘要译文
随着时间的推移，发酵肉类产品的许多变化和创新发生了，尤其是在促进健康的产品方面。进行了一些研究，目的是开发可以改善肠道菌群功能的益生菌肉类产品。但是，发酵肉香肠生产过程中面临的技术挑战使得在这些食物基质中涂抹益生菌变得困难。为了使益生菌为消费者提供预期的健康成果，他们需要在产品中生长，最后，可行的细胞计数必须足以使微生物达到消费者的肠道。因此，在本章中，我们描述了一种益生菌Friolano型香肠的方案。此外，提出了益生菌萨拉米语产生的缺陷来源和克服它们的最佳选择。
Claudio M. E. Malaghini, Ana Paula Zapelini de Melo & Silvani Verruck[1];Adriano Gomes da Cruz[2];Marcia Cristina Silva[2];Tatiana Colombo Pimentel[3];Erick Almeida Esmerino[4];Silvani Verruck[5]. Probiotic Fermented Sausage. Probiotic Foods and Beverages[M].DE: Springer, 2023: 151-164