Effect of inoculating Lactobacillus sakei strains alone or together with Staphylococcus xylosus on microbiological, physicochemical, fatty acid profile, and sensory quality of Tunisian dry-fermented sausage

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11310%2F21%3A10443061" target="_blank" >RIV/00216208:11310/21:10443061 - isvavai.cz</a>

Result on the web

<a href="https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=n2g_dND4G5" target="_blank" >https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=n2g_dND4G5</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/jfpp.15443" target="_blank" >10.1111/jfpp.15443</a>

Result language

angličtina

Original language name

Effect of inoculating Lactobacillus sakei strains alone or together with Staphylococcus xylosus on microbiological, physicochemical, fatty acid profile, and sensory quality of Tunisian dry-fermented sausage

Original language description

The use of starter cultures in the industrial manufacture of meat products has become common practice. We have investigated the use of Lactobacillus sakei F, isolated from a commercial starter culture, and Lactobacillus sakei 23K, from a French sausage, alone or together with Staphyloccus xylosus, as starter cultures, during the industrial manufacture of Tunisian dry-fermented sausages. Samples from the same raw matter were collected after up to 45 days of maturation and were subjected to microbiological, physicochemical, nutritional, and sensory analyses. Furthermore, we demonstrated that the use of L. sakei F or L. sakei 23K as starter strains produced a fermented sausage with similar or even better quality than sausages fermented with L. sakei 23K + S. xylosus or the commercial starter. Our study found that L. sakei 23K could have a great potential for use as a starter culture during the commercial production of dry-fermented sausage. Novelty impact statement Lactobacillus sakei F and 23K strains can be used alone or in association with Staphylococcus xylosus as starter cultures for the manufacture of Tunisian dry-fermented sausages. Sausages produced with L. sakei F and 23K strains display better nutritional and sensory profiles, compared with the non-inoculated controls, as well as sausages inoculated with the commercial starter culture.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

10606 - Microbiology

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2021

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Food Processing and Preservation

ISSN

0145-8892

e-ISSN

1745-4549

Volume of the periodical

45

Issue of the periodical within the volume

5

Country of publishing house

US - UNITED STATES

Number of pages

14

Pages from-to

e15443

UT code for WoS article

000631435000001

EID of the result in the Scopus database

2-s2.0-85102882740