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

Abstract

The reformulation of meat products is a pending task for the scientific-technological sector. Fermented meat products can carry probiotics, and studying their effect during the product shelf life currently represents a large area of vacancy. The objective of this work was to study the viability of microencapsulated (E) and unencapsulated (P) Lactiplantibacillus plantarum BFL as well as their effects on the microbiological and physicochemical parameters of fermented sausages preserved at 20 °C and 5 °C during 60 days of storage. The inoculated sausages (P and E) had significantly reduced pH values and potential pathogenic microorganism counts. The viability of encapsulated L. plantarum BFL (E) did not decline during storage as it did in its unencapsulated state (P). In addition, L. plantarum BFL could present an antioxidant effect at 20 °C towards the end of storage. The probiotic L. plantarum BFL generally tolerated the meat matrix conditions; it could be used as a biocontroller since its high viability rates would allow it to be projected as an adjunct culture for the meat industry. However, spray-drying microencapsulation of the probiotic L. plantarum BFL is not recommended as a viability-enhancing strategy in the Salamines Criollos studied in this work.

Characteristics of Lactic Acid Bacteria as Potential Probiotic Starters and Their Effects on the Quality of Fermented Sausages

“…Texture profile analysis (TPA) was performed using a TA-XT/Plus/50 texturometer (Stable Micro Systems, Godalming, UK), following the method described by Sirini et al [26]. Each sample underwent two compression cycles using an aluminum cylindrical probe (p/5).…”

“…The effect of LAB inoculation on the L* and a* values of the fermented sausages is consistent with the changes in sodium nitrite content. According to Sirini et al, the generation of lactic acid during the fermentation process can lead to an increase in the L* and a* values [26]. Compared to naturally fermented sausages, sausages fermented with added LAB starters showed a significant improvement in color.…”

Development of dairy‐free soybean‐based yoghurt by active dry starter culture from kombucha: an investigation into microencapsulation, curd formation, protein and texture profiles during storage

“…In terms of carriers, the glycosidic linkage of maltodextrin molecules protects cells by enveloping them and replacing water molecules without disrupting the cell membrane during the drying process, thereby controlling osmotic pressure and alleviating the breakdown of bacterial cell membranes, as shown in some studies by Sirini et al . (2022) and Sun et al . (2023).…”

“…These results indicate that low temperature during storage can reduce the oxidation rate of the cell membrane, limiting the increase in the rate of water transport inside and outside the cell, thereby improving the survivability of microorganisms (Chen et al, 2023). In terms of carriers, the glycosidic linkage of maltodextrin molecules protects cells by enveloping them and replacing water molecules without disrupting the cell membrane during the drying process, thereby controlling osmotic pressure and alleviating the breakdown of bacterial cell membranes, as shown in some studies by Sirini et al (2022) and Sun et al (2023). Additionally, the incorporation of GA into the maltodextrin matrix also contributes to the formation of thick membranes surrounding the microorganisms which acts as an effective barrier to oxygen, an oxidative agent to LAB and yeast (Hudiyanti et al, 2022).…”

Potential Use of Lactiplantibacillus plantarum BCC 4352 as a Functional Starter Culture for Fermenting Thai Pork Sausage (Nham)

“…plantarum plays a significant role in fermenting a wide range of products, including dairy products [16][17][18], fermented meat products [19][20][21][22], and various plant-based products [23][24][25]. Numerous investigations have been conducted to develop functional foods or preparations that incorporate probiotics, such as fermented sausages [26][27][28][29][30][31][32][33][34]. This product is particularly attractive because it remains unheated and maintains high populations of LAB.…”