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  • 标题:Effect of Sugar Content on Quality Characteristics and Shelf-Life of Probiotic Dry-Fermented Sausages Produced by Free or Immobilized Lactobacillus casei ATCC 393
  • 本地全文:下载
  • 作者:Marianthi Sidira ; Gregoria Mitropoulou ; Alex Galanis
  • 期刊名称:Foods
  • 电子版ISSN:2304-8158
  • 出版年度:2019
  • 卷号:8
  • 期号:6
  • 页码:219-229
  • DOI:10.3390/foods8060219
  • 出版社:MDPI Publishing
  • 摘要:The aim of the present study was to investigate the effect of sugar content (0, 0.30, and 0.60%) on quality attributes and shelf-life of dry-fermented sausages stored for 66 days containing free or immobilized Lactobacillus casei ATCC 393 on wheat. For comparison, dry-fermented sausages with no starter culture were also produced. Physicochemical characteristics ranged within the levels usually observed in fermented sausages, while a drastic decrease was recorded in numbers of enterobacteria, staphylococci, and pseudomonads during ripening in all cases. Noticeably, sugar addition and the probiotic culture resulted in significant increase of shelf-life, whereas levels of L. casei ATCC 393 after 66 days of ripening persisted above 6 log cfu/g. Sugar addition had a positive effect on sensory attributes; although all products were of high quality, the immobilized cells provided a distinctive characteristic aroma and a fine taste.
  • 关键词:probiotics; meat products; wheat; multiplex PCR; fermentation; extended shelf-life probiotics ; meat products ; wheat ; multiplex PCR ; fermentation ; extended shelf-life
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