Dry-fermented sausages inoculated with Enterococcus faecium CECT 410 as free cells or in alginate beads

被引：20

作者：

Cavalheiro, Carlos Pasqualin ^{[1
,2
]}

Ruiz-Capillas, Claudia ^{[1
]}

Herrero, Ana Maria ^{[1
]}

Pintado, Tatiana ^{[1
]}

机构：

[1] CSIC, Dept Prod, Inst Ciencia & Tecnol Alimentos & Nutr ICTAN, Madrid 28040, Spain

[2] Univ Fed Bahia UFBA, Lab Inspecao & Tecnol Carnes & Derivados LabCarne, Programa Posgrad Ciencia Alimentos PGAli, BR-40170115 Salvador, BA, Brazil

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2021年 / 139卷

关键词：

Dry-fermented sausage; Encapsulation; Probiotic; Ripening; Storage;

D O I：

10.1016/j.lwt.2020.110561

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study evaluated the effects of E. faecium CECT 410 inoculation, either as free cells (CFC) or in alginate beads (CALG), on the ripening and storage of dry-fermented sausages. Both formulations presented acceptable weight losses during ripening. In both the CFC and CALG treatments, pH values were lower (P < 0.05) at the end of the ripening and storage stages. Dry-fermented sausages with the incorporation of probiotics via alginate beads had higher (P < 0.05) protein and fat, but lower (P < 0.05) moisture content. The addition of E. faecium CECT 410 did not affect lipid oxidation in dry-fermented sausages. Counts of E. faecium CECT 410 were higher than 7 log CFU g(-1) during the ripening and storage periods, except in the control (CC), in which it was not detected as a natural microbiota. Altogether, the addition of E. faecium CECT 410, both as free cells (CFC) and in alginate beads (CALG), was effective at producing probiotic dry-fermented sausages.

引用

页数：7

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