Conjugated Linoleic Acid Production by L. Plantarum Ab20-961 and L. Plantarum Dsm2601 in Fermented Sausage

C.O. Özer; B. Kılıç

Conjugated Linoleic Acid Production by L. Plantarum Ab20-961 and L. Plantarum Dsm2601 in Fermented Sausage

于63rd International Congress of Meat Science and Technology

著者：

C.O. Özer

C.O. Özer ¹Department of Food Engineering, Nevsehir Hacı Bektaş Veli University, Nevsehir, Turkey

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B. Kılıç

B. Kılıç ²Department of Food Engineering, Suleyman Demirel University, Isparta, Turkey; birolkilic@sdu.edu.tr

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类型:: 章节

Page Range:: 566–567

DOI:: https://doi.org/10.3920/9789086868605_251

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The utilization of L. plantarum AB20-961 and L. plantarum DSM2601 in sausage fermentation was investigated to enhance conjugated linoleic acid (CLA) contents in fermented meat products. CLA-producing abilities of these bacterial strains and optimum fermentation time and temperature, the initial count of added strains, the type and amount of added fatty acid source conditions in meat model system for enhanced CLA production by these strains were determined previously. Optimum conditions applied for sausage manufacture were: 5% safflower oil, 8 log cfu/g initial count for both added strains, and 78.78 h fermentation time for L. plantarum AB20-961 and 72.57 h for L. plantarum DSM2601 at 24 °C. Two control sausages were also produced under the same fermentation conditions without L. plantarum strains and safflower oil. Chemical composition (CLA content, fatty acid and proximate compositions), physicochemical properties (pH, TBARS, color) and microbiological properties of sausages were determined. Study results indicated that both strains were able to produce CLA isomers in sausage. The amount of CLA in sausage was increased 21% by L. plantarum AB20-961 and 121% by L. plantarum DSM2601 after fermentation period compared to initial CLA level determined on manufacturing day (P<0.05). CLA content did not alter during the storage.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

出版社:: Wageningen Academic

印刷出版日期:: 15 Nov 2017

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- Life Sciences

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Conjugated Linoleic Acid Production by L. Plantarum Ab20-961 and L. Plantarum Dsm2601 in Fermented Sausage

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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