Monitoring of probiotic bacterial cells Lactobacillus casei in dry fermented sausages

Abstract

BURDYCHOVÁ, R, HOFERKOVÁ, P.: Monitoring of probiotic bacterial cells Lactobacillus casei in dry fermented sausages. Acta univ. agric. et silvic. Mendel. Brun., 2008, LVI, No. 2, pp. 39-44 Combination of microbiology cultivation methods and methods of molecular biology is the best way how to achieve correct qualitative and quantitative probiotic analysis. The aim of this study was mo nito ring of amounts of diff erent starter bacteria supplemented with probiotic bacterial cells Lactobacillus casei (Chr. Hansen) during fermentation and ripening of fermented sausages. Two starter cultures, one consisted of Pediococcus pentosaceus and Staphylococcus xylosus, the second of Pediococcus pentosaceus and Staphylococcus carnosus, were used for the production of sausages. As a detection method of starter and probiotic cell counts, the cultivation on MRS -IM -sorbitol agar was used. Furthermore, the confi rmation of L. casei was carried out using species specifi c PCR. The counts of probiotic L. casei in both probiotic sausages were 10 6 /g and stayed at this level during the whole ripening period (100 days). The counts of starter bacteria were 10 7 /g a er the 7 days of fermentation and stayed at this level during the whole fermentation period. PCR from one bacterial colony confi rmed the identity of L. casei in 80% of analysed colonies. fermented sausages, starter cultures, probiotic, Lactobacillus casei, MRS -IM -sorbitol agar Surovinou pro výrobu fermentovaných salámů je hovězí maso, vepřové maso a tuk. Chlazené nebo zmrazené suroviny se míchají s kořením, cukry, askorbáty, směsi soli a dusičnanu a startovacími kulturami a kutrují se na požadovanou zrnitost (BUC-KENHÜSKES, 1993). Dílo se naráží do střev, zaudí studeným či horkým kouřem a zraje ve zracích komorách při požadované teplotě a vlhkosti vzduchu.Startovací kultury jsou většinou směsí bakterií mléčného kvašení (Lactobacillus, Pediococcus), kataláza pozitivních koků (Staphylococcus, Micrococcus