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Effects of Eubacterium coprostanoligenes and Lactobacillus on pH, Lipid Content, and Cholesterol of Fermented Pork and Mutton Sausage‐Type Mixes
Author(s) -
Madden U.A.,
Osweiler G.D.,
Knipe L.,
Beran G.W.,
Beitz D.C.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb15937.x
Subject(s) - food science , eubacterium , fermentation , starter , dry matter , cholesterol , lactobacillus , chemistry , inoculation , biology , bacteria , biochemistry , zoology , genetics , immunology
Pork and mutton sausage‐type mixes produced using Eubacterium coprostanoligenes with or without Lactobacillus as starter culture showed changes in pH, cholesterol and lipid content. Viability of E. coprostanoligenes was assessed by culturing samples from each treatment and analyzing for coprostanol, a cholesterol metabolite. The pH and/or cholesterol decreased (P < 0.05) in the sausage‐type mixes inoculated with E. coprostanoligenes or Lactobacillus or their combinations. Variability in lipid content was observed among and within treatments. Very low (6.2 μg/g dry matter) concentrations of coprostanol were produced in sausage‐mixes and cultures except when inoculated with 2.0 g of E. coprostanoligenes (from 8.2 to 130.6 μg/g dry matter).