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首页> 外文期刊>LWT-Food Science & Technology >Probiotic strains Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG as starter cultures for fermented sausages.
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Probiotic strains Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG as starter cultures for fermented sausages.

机译：益生菌菌株植物乳杆菌299V和鼠李糖乳杆菌GG作为发酵香肠的发酵剂。

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摘要

Probiotic food products are a fast growing area. Although probiotic strains are currently used in dairy products, their commercial application in fermented meat products is not yet common. The aim of this study was to assess the competitiveness of two probiotic Lactobacillus strains (Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG) during the manufacture of Spanish fermented sausages and their effect on the hygienic and sensory qualities of the final products. The inoculated strains were successfully monitored by Randomly Amplified Polymorphic DNA (RAPD)-PCR. Both strains prevented the growth of Enterobacteriaceae throughout the entire ripening process. L. rhamnosus GG and L. plantarum 299V at high inoculum (ca. 107 CFU/g) produced a sharp decrease of pH values and low growth of Gram-positive Catalase-positive Cocci (GCC+), leading to a negative effect on the sensory attributes evaluated. Nevertheless, L. plantarum 299V inoculated at 105 CFU/g achieved and maintained high counts until the end of ripening and storage (ca.108 CFU/g), co-dominating (60%) with the endogenous microbiota, producing functional sausages with a satisfactory overall sensory quality. No major differences in physico-chemical parameters or sensory attributes were recorded when compared to spontaneously fermented sausages, thus adding further value to this type of meat product as a probiotic vehicle.
机译：益生菌食品是快速增长的领域。尽管益生菌菌株目前用于乳制品中，但它们在发酵肉制品中的商业应用尚不普遍。这项研究的目的是评估在西班牙发酵香肠的生产过程中，两种益生乳酸菌菌株（植物乳杆菌299V和鼠李糖乳杆菌GG）的竞争力及其对最终产品的卫生和感官品质的影响。通过随机扩增多态性DNA（RAPD）-PCR成功监测了接种菌株。两种菌株均在整个成熟过程中阻止了肠杆菌科的生长。高接种量（约10 7 CFU / g）的鼠李糖乳杆菌GG和植物乳杆菌299V使pH值急剧降低，革兰氏阳性过氧化氢酶阳性球菌（GCC +）生长缓慢，导致对所评估的感官属性产生负面影响。尽管如此，仍以10 5 CFU / g接种了植物乳杆菌299V，并保持了高计数，直到成熟和储存结束（约10 8 CFU / g）， -占60％的内生菌群，生产出具有令人满意的整体感官品质的功能性香肠。与自发发酵的香肠相比，在理化参数或感官属性上没有发现主要差异，因此，这种作为益生菌载体的肉类产品进一步增加了价值。

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