A Natural Technology for Vacuum-Packaged Cooked Sausage Preservation with Potentially Postbiotic-Containing Preservative

A Natural Technology for Vacuum-Packaged Cooked Sausage Preservation with Potentially Postbiotic-Containing Preservative

In this study, a potentially postbiotic-containing preservative (PPCP) was produced in an axenic fermentation system with Lacticaseibacillus paracasei DTA 83 as a natural technology alternative for vacuum-packaged cooked sausage preservation. Cooked sausage-related microorganisms were obtained durin...

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Bibliographic Details
Published in:Fermentation (Basel) Vol. 8; no. 3; p. 106
Main Authors: de Lima, Aloizio Lemos, Guerra, Carlos Alberto, Costa, Lucas Marques, de Oliveira, Vanessa Sales, Lemos Junior, Wilson José Fernandes, Luchese, Rosa Helena, Guerra, André Fioravante
Format: Journal Article
Language:English
Published: Basel MDPI AG 01-03-2022
Subjects:
biocin
biocontrol
Biomass
Consumers
Fermentation
food safety
Food waste
Germfree
Heat
heat-inactivated microorganism
Lactic acid
Metabolites
Microbiota
Microorganisms
Preservation
Preservatives
Probiotics
Sausages
Sodium
Sodium lactate
sustainability
Turbidity
Vacuum
Brazil
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Summary:In this study, a potentially postbiotic-containing preservative (PPCP) was produced in an axenic fermentation system with Lacticaseibacillus paracasei DTA 83 as a natural technology alternative for vacuum-packaged cooked sausage preservation. Cooked sausage-related microorganisms were obtained during the induced spoiling process in packages by pair incubation of sausages at different temperatures. The turbidity method was used to determine the microbiota susceptibility to PPCP. A controlled in situ design was performed by adding PPCP on the surface or to the mass of the sausages. Sodium lactate FCC85, which was used according to the manufacturer’s recommendation, was included in the design for comparison. The results revealed that PPCP was as efficient as FCC85, which indicates PPCP as a promising alternative to the use of natural technologies to preserve and develop functional cooked sausages. Moreover, a strategy to use preservatives in vacuum-packaged cooked sausages was presented: the concentration needed to achieve the total inhibition of the microbiota determined by an in vitro trial should be respected when adding PPCP on the sausages’ surface. When adding PPCP to the mass of the sausages, the concentration that showed a partial inhibition in vitro can also be applied in situ.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation8030106