Flavour profiles of dry sausages fermented by selected novel meat starter cultures

• Published in: Meat science Vol. 58; no. 2; pp. 111 - 116
• Main Authors: Erkkilä, S., Petäjä, E., Eerola, S., Lilleberg, L., Mattila-Sandholm, T., Suihko, M-L.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01-06-2001; Elsevier
• Subjects: Biological and medical sciences; Dry sausage; Flavour profile; Food industries; Food microbiology; Fundamental and applied biological sciences. Psychology; Meat and meat product industries; Probiotic; Ribotyping; Probiotic; Dry sausage; Flavour profile; Ribotyping; Lactic acid bacteria; Organoleptic properties; Meat product; Starter culture; Microflora; Fermented product; Flavor; Organic acids; Biogenic amine; Lactic acid; Comparative study
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/S0309-1740(00)00135-2

Probiotic or bioprotective
Lactobacillus rhamnosus strains GG, LC-705 and E-97800 as well as
Pediococcus pentosaceus E-90390 and
Lactobacillus plantarum E-98098 were studied for their ability to act as main fermenting organisms in the manufacturing process of dry sausages. In the preliminary tests, their abilities to produce lactic acid and biogenic amines, histamine or tyramine, were studied in MRS broth and analysed by high-performance liquid chromatography. The strains produced higher or equal amounts of lactic acid compared to control and were amine negative. During the actual fermentation process of dry sausages the numbers of inoculated bacteria increased from the level 6.5–7.0 log cfu/g to 8.0–9.0 log cfu/g. The most fast growing strains were
P. pentosaceus E-90390 and the control while the growth of
L. plantarum E-98098 and
L. rhamnosus LC-705 were the slowest. The pH value of the sausages decreased from 5.6 to 4.9–5.0. The presence of these experimental strains as major organisms in the sausages after fermentation and ripening was confirmed on the bases of their genetic fingerprints. The flavour profiles of the experimental sausages produced by these probiotic or protective strains were similar with that produced by the commercial meat starter culture and commercial North European dry sausage recipe.