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The influence of exopolysaccharide‐producing lactic acid bacteria on reconstructed ham
Author(s) -
Hilbig Jonas,
Loeffler Myriam,
Herrmann Kurt,
Weiss Jochen
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14188
Subject(s) - lactobacillus sakei , lactobacillus plantarum , food science , lactic acid , chemistry , bacteria , lactobacillus , biology , fermentation , genetics
Summary The influence of in‐situ ‐formed exopolysaccharides ( EPS ) by lactic acid bacteria ( LAB ; Lactobacillus sakei TMW 1.411 and Lactobacillus plantarum TMW 1.1478) on the yield and texture of reconstructed ham was investigated. No differences in yield ( P > 0.05) were observed but weight loss during storage was significantly higher ( P < 0.05) for hams produced with L. sakei 1.411. Furthermore, the produced EPS decreased the hardness ( P < 0.05; 50.22 N for control compared to 44.81 N) but did not influence the cohesiveness ( P > 0.05) of hams. Products with L. plantarum 1.1478 showed no significant differences in comparison to the control. This could be attributed to the lower amount of EPS formed during ripening. L. sakei 1.411 produced 194.49 ± 5.34 mg kg −1 EPS , whereas L. plantarum 1.1478 formed 60.26 ± 2.96 mg kg −1 EPS . Thus, the use of the examined LAB is not recommended in reconstructed ham, since they have no or even a negative influence on the product quality.