Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage

• Autor(a) principal: Santa,Osmar Roberto Dalla
• Data de Publicação: 2014
• Outros Autores: Macedo,Renata Ernlund Freitas de, Santa,Herta Stutz Dalla, Zanette,Cristina Maria, Freitas,Renato João Sossela de, Terra,Nelcindo Nascimento
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400020
• topic: lactic acid bacteria; Lactobacillus; embedded fermented meat; sausage

The most promising microorganisms for use as starter cultures are those isolated from the native microbiota of traditional fermented products. The aim of this study was to evaluate the use of lactic acid bacteria selected from the native microbiota of sausages produced by spontaneous fermentation as starter cultures for the production of sausage. Strains of Lactobacillus plantarum 503 and 341 have the potential for use as starter cultures in the manufacture of Italian sausage type. The population of lactic acid bacteria in sausages was &gt;8 log CFU.g-1 during fermentation, which caused the pH to decrease to <4.5. This decrease in pH and the water activity of < 0.90 of sausages ensures the safety and preservation of this product. Sausages produced with these lactic cultures fulfill the requirements for microbiological quality and composition of Italian sausage type. Our results suggest the possibility of using these starter cultures for the production of sausages with peculiar characteristics that contribute to the identity of the product.