Title Probiotinių kultūrų fermentuotuose mėsos gaminiuose įtaka produkto saugai /
Translation of Title Investigation of the influence of probiotic cultures on the safety of fermented meat products.
Another Title Влияние пробиотиков на безопасность ферментированных мясных продуктов.
Authors Garmienė, Galina ; Šalaševičienė, Alvija ; Baltušnikienė, Aldona ; Šarkinas, Antanas
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Is Part of Maisto chemija ir technologija = Food chemistry and technology = Химия и технология пищи : mokslo darbai / Kauno technologijos universiteto Maisto institutas.. Kaunas : KTU Maisto institutas. 2005, T. 39, nr. 2, p. 24-29.. ISSN 1392-0227
Keywords [eng] Biogenic amine ; Putrescine ; Tiramine ; Histamine ; Nitrite salt ; Lactobacillus sake LS25
Abstract [eng] The production of fermented foods is based on the use of starter cultures, for instance, lactic acid bacteria, to initiate rapid acidification of the raw material. Recently, new started cultures of lactic acid bacteria with industrially important functionality are being developed. Examples are lactic bacteria that produce antimicrobial substances, sugar polymers, sweeteners, aromatic compounds, vitamins, or those having probiotic properties. The study was undertaken to explore the possibilities of interpolating the probiotic concept into the product range of fermented sausages. The considerable influence of the starter culture Lactobacillus sake LS25 on the microbiological, physical and chemical traits of the dry fermented sausages was observed. The quantitative significant increase in the number of lactic acid bacteria was determined during ripening (day 2 and day 4) in fermented sausage with probiotic starter cultures. The use of Lactobacillus sake LS 25 makes it possible to avoid the increase in coliform bacteria count at the initial stages of ripening in fermented sausage. The sausage with natural lactic acid bacteria microflora showed its depressing influence on coliforms only on the fourth day of ripening, when the lactic acid bacteria count became equal to the amount in fermented sausage batches with Lactobacillus sake LS 25. The use of Lactobacillus sake LS 25 suppresses the biogenic amine formation in fermented sausage during ripening: the quantities of putrescine, tyramine and histamine were 87.0, 62.2 and 68.1 mg/kg, respectively. The amounts of biogenic amine in fermented sausage were twice as lower as those made without Lactobacillus sake LS 25. The use of Lactobacillus sake LS 25 induces the faster nitrite salt cleavage in fermented sausage at the first stages of ripening. A slower process was observed in fermented sausage systems made without Lactobacillus sake LS 25.
Published Kaunas : KTU Maisto institutas
Type Journal article
Language Lithuanian
Publication date 2005