engleski

Implementation of bacteriocin-producing culture Lactobacillus sakei and bacteriocin mesenterocin Y in the production of fermented sausages

Bacteriocinogenic culture Lb. sakei (105 CFU/g) and semi-purified bacteriocin mesenterocin Y (2560 AU/kg) were implemented in the production of traditional Croatian fermented sausages. Three batches of sausages were produced and sampled at 0, 3, 4, 7, 14 and 28 day of ripening for microbiological (total viable count, lactic acid bacteria, coagulase negative cocci, enterococci, yeasts, S. aureus, enterobacteria, Pseudomonas spp., Salmonella spp., Listeria monocytogenes) and chemical analyses (pH, moisture, salt, nitrite, lactic acid, acetic acid, ammonia, proteolysis index and FFA content). At the end of production sausages were sensory evaluated. The influence of Lb. sakei culture and/or mesenterocin Y on shelf-life of sliced vacuum-packed sausages was monitored during storage at 4 &#186; C. With the use of protective culture Lb. sakei and/or bacteriocin mesenterocin Y, the count of coagulase-negative cocci in final products was lower by 1.5-2 log, yeasts by 1.2-1.4 log, and enterococci count by 1.7-2.7 log lower compared to control sausages (P<0.05). In case of addition of Lb. sakei, the lactic acid bacteria count was significantly higher (P<0.05) till day 7 of ripening, and was accompanied by lower pH and higher amount of lactic acid (P<0.05). In final product the amount of acetic acid was significantly lower. More intensive proteolysis and more intensive increase of ammonia were found at the beginning of fermentation, and in control samples during the second phase of ripening. Free fatty acids concentration was significantly lower during the entire ripening process compared to control (P<0.05). Semi-purified mesenterocin Y did not affect the sensor properties of sausages, whilst the addition of Lb. sakei enhanced them. During the storage of vacuum-packed sliced sausages, a slower increase of total viable count and pH as well as slower decrease of lactic acid bacteria count was observed. Study results suggest the positive effect of bacteriocinogenic culture of Lb. sakei and mesenterocin Y on quality indicators of traditional fermented sausages. Based on the obtained results, the hygienic and technological standards were established within the Standard Operating Procedure relative to the production of fermented sausages with bacteriocinogenic culture of Lb. sakei and semi-purified mesenterocin.

fermented sausages; Lactobacillus sakei; mesenterocin Y; safety; quality

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