ABSTRACT. Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process. Starter culture and ripening process may affect the quality and acceptability of the final product. Current research evaluates the use of Enterococcus faecium as starter culture in fermented sausage production and its physicochemical and microbiological profile during maturation process, coupled to sausage sensory acceptance after ripening. Enterococcus faecium showed 10.9 log CFU g -1 and remained viable after the ripening period with 8.32 log CFU g -1. Fermented sausage was monitored during the ripening period by physicochemical (pH control, water activity and weight loss) and microbiological (analysis of coagulasepositive Staphylococcus, coliforms and Salmonella spp.) analyses. All tests complied with standards established by Brazilian legislation and did not interfere in final product quality. Results showed that E. faecium was resistant to curing salt and sodium chloride, maintaining its viability during ripening and conferring beneficial effects on fermented sausage technological characteristics. E. faecium also proved to be in vitro resistant to simulate passage through the human digestive tract. Fermented sausage containing E. faecium had better sensory acceptance than commercial sausage evaluated.Keywords: bacterial fermentation, ripening, acceptance, salami.Produção de embutido cárneo fermentado por E. faecium como cultura starter: caracterização físico-química e microbiológica, aceitação sensorial e viabilidade celular RESUMO. Os embutidos cárneos fermentados são uma mistura de carne magra e gordura, sais de cura, sacarose e especiarias, embutidos em envoltório natural ou artificial e submetidos à fermentação e secagem. A cultura starter e o processo de maturação podem afetar as características físico-químicas e sensoriais do produto. Neste sentido, o presente estudo teve como objetivos a utilização de Enterococcus faecium como cultura starter para a produção de embutido cárneo fermentado; avaliar as características físico-químicas e microbiológicas durante a maturação e, ainda, avaliar a aceitação sensorial do produto após a maturação. Enterococcus faecium demonstrou concentração inicial de 10,9 log UFC g -1 e permaneceu viável até o final da maturação, com 8,32 log UFC g -1. Durante a maturação foram monitoradas as características físico-químicas (pH, atividade de água e perda de peso) e os contaminantes microbiológicos (Staphylococcus coagulase-positiva, coliformes e Salmonella sp.) e todos estiveram em acordo com os padrões estabelecidos e não interferiram na qualidade do produto final. Enterococcus faecium apresentou resistência aos sais de cura e cloreto de sódio e manteve-se viável durante a maturação do embutido. A cepa apresentou resistência in vitro à simulação de passagem pelo trato digestório humano e, ainda, apresentou maior aceitação sensorial quando comparado a uma amostra comercial.P...
The objective of this study was to evaluate the Enterococcus faecium (ATCC 8459) and Lactobacillus helveticus (ATCC 15009) in vitro resistance against stress conditions (acidity and bile salts); curing salts (sodium nitrate and nitrite) and sodium chloride, aiming application as starter culture in fermented sausage. Acid resistance test was carried out at pH values (3, 4 and 5) and bile salts (0, 0.15 and 0.30%), both monitored at times 0 and 4 hours. For resistance to curing salts was used concentration of 0.1% and sodium chloride concentrations tested were 1.0, 2.0 and 3.0%. Enterococcus faecium and Lactobacillus helveticus were resistant to bile salts; however, E. faecium was more sensitive to acidity. In presence of sodium chloride and curing salts, Lactobacillus helveticus showed the highest sensitivity. Both microorganisms had satisfactory results for this test, indicating that they may be used as starter culture in the preparation of meat products, such as fermented sausages. Moreover, these products compositions may affect positively the starter culture viability in final product.
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