Open AccessApplication of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry‐fermented sausages
Author(s) -
Najjari Afef,
Boumaiza Mohamed,
Jaballah Sana,
Boudabous Abdelatif,
Ouzari HaddaImene
Publication year - 2020
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1711
Subject(s) - lactobacillus sakei , staphylococcus xylosus , starter , food science , fermentation , lactic acid , probiotic , flavor , bacteria , biology , chemistry , lactobacillus , staphylococcus , staphylococcus aureus , genetics
Abstract For decades, lactic acid bacteria has been isolated and selected to be used as starter cultures in meat fermentation for standardization and management of quality of dry‐fermented sausage which constitute a considerable challenge. The aim of this study was to evaluate the effect of Lactobacillus sakei strains, isolated from different origins, on qualities of dry‐fermented sausages. These last, manufactured with different combinations of starter cultures ( L. sakei + Staphylococcus xylosus ), were ripened, using the same raw materials and conditions, for 45 days. Samples were collected during this period, and microbiological, physicochemical, fatty acid profile, and sensorial analyses determined. Lactic acid bacteria were the dominant flora during ripening. A desirable PUFA/SFA ratio, corresponding to 1:1.7 (0.6), was detected after 24 days of maturation in sausages inoculated by L. sakei BMG 95 and S. xylosus . Sensory analysis showed that fermented sausages manufactured with L. sakei and S. xylosus had a more desirable odor, flavor, and texture and consequently were preferred overall. In particular, sensory panellists preferred sausages produced with either L. sakei 23K or L. sakei BMG 95 when compared to fermented sausage produced with a commercial starter or no starter at all.