Application of microencapsulated probiotic Bifidobacterium animalis ssp. lactis BB‐12 in Italian salami

Abstract

The search for health and wellness is one of the main trends in the food industry. Manufacturers have focused on developing food products with natural and innovative ingredients, such as probiotics, which aimed to obtain foods with greater health benefits (Wójciak et al., 2016).Probiotics are live microorganisms that when administered in adequate amounts confer health benefits on the host (Hill et al., 2014).Bifidobacterium animalis ssp. lactis (BB-12) are lactic acid-producing, gram-positive, rod-shaped, negative catalase, non-spore-forming, non-motile, and anaerobic bacteria (Song et al., 2018). The health benefits of these probiotic microorganisms include the balance of the intestinal microbiota, antimutagenic and anticarcinogenic

Evaluation of the Nutritional Quality and Shelf Life of Fermented Processed Sheep Salami Inoculated with Lactobacillus casei and Lactobacillus paracasei

“…The more water present in the product, the greater luminosity it has, because the loss of water can cause its darkening. Because of that, the values found for L. casei show less luminosity and yellowish color when compared to the other two assays [26]. The "b*" values refer to the consumption of oxygen by lactic acid bacteria during the exponential phase, which in a study of salami added to rice had results between 5.45 and 14.96, meaning improved visual characteristics for the fermented processed food [9,23].…”

“…At the end of maturation, the acidification kept hitting pH levels between 5.0 and 5.3, which coincides with the isoelectric point of meat proteins, causing a faster water release in the product, bringing on a reduction in the capacity of the meat to retain water and facilitating the drying process of the final product [22,26].…”

“…After the maturation process, salami tend to have a greater shear force because of the drying process and biochemical reaction that occurs during this stage. The drop in humidity can interfere negatively with the texture of the salami, implanting in a greater proteolysis and consequently a greater softness in the final product, an unwanted characteristic for salami, which means that the higher force applied, the harder the texture of the product will be, which leads to less humidity and present water activity (Aw) [26,31]. The results obtained did not have significant difference between them, as well as the S2 and S3 assays, that had similar results to those of lamb meat for shear force between 3.56 kgf and 5.38 kgf [32].…”

Development of Probiotic Fermented Sausages and Viability Monitoring of Supplemented Lactiplantibacillus plantarum BFL Strain

“…However, more studies need to be conducted to confirm or rule out these claims. Oliveira Gomes et al [9] studied the application of microencapsulated Bifidobacterium animalis ssp. lactis BB-12 in Italian salami assuming that these encapsulated bacteria may not have contributed to the lowering and raising of the pH.…”

“…Muthukumarasamy and Holley [8] studied the microbiological and sensory qualities of dry fermented sausages containing Lactobacillus reuteri microencapsulated in alginate, with the authors concluding that the encapsulation process allowed the probiotics to survive in sufficient quantities to be considered functional. Years later, Oliveira Gomes et al [9] found that Bifidobacterium animalis ssp. lactis (BB-12) encapsulated by spray drying did not affect the quality and sensory characteristics of Italian salami, remaining viable during 45 days of storage.…”