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
Identifikátory výsledku
Kód výsledku v 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>
Výsledek na webu
<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>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
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
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
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
Popis výsledku anglicky
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.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
10606 - Microbiology
Návaznosti výsledku
Projekt
—
Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2021
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Journal of Food Processing and Preservation
ISSN
0145-8892
e-ISSN
1745-4549
Svazek periodika
45
Číslo periodika v rámci svazku
5
Stát vydavatele periodika
US - Spojené státy americké
Počet stran výsledku
14
Strana od-do
e15443
Kód UT WoS článku
000631435000001
EID výsledku v databázi Scopus
2-s2.0-85102882740