Screening of Probiotics of Lactic Acid Bacteria for Meat System: Evaluation In Vitro and in Mini Dry Fermented Sausage

C. Vespúcio Bis Souza; A.L. Barretto Penna; A.C. Da Silva Barretto

Screening of Probiotics of Lactic Acid Bacteria for Meat System: Evaluation In Vitro and in Mini Dry Fermented Sausage

In: 63rd International Congress of Meat Science and Technology

Authors:

C. Vespúcio Bis Souza

C. Vespúcio Bis Souza Department of Food Technology and Engineering, UNESP-São Paulo State University, São José do Rio Preto, SP, Brazil; andreasb@ibilce.unesp.br

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A.L. Barretto Penna

A.L. Barretto Penna Department of Food Technology and Engineering, UNESP-São Paulo State University, São José do Rio Preto, SP, Brazil; andreasb@ibilce.unesp.br

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, and

A.C. Da Silva Barretto

A.C. Da Silva Barretto Department of Food Technology and Engineering, UNESP-São Paulo State University, São José do Rio Preto, SP, Brazil; andreasb@ibilce.unesp.br

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Type:: Chapter

Pages:: 664–665

DOI:: https://doi.org/10.3920/9789086868605_296

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The aim was to select strains of probiotic lactic acid bacteria to simulate the processing of dry fermented sausages. Nine strains (Lactobaccillus paracasei BGP1, Bifidobacterium animalis subsp. lactis BB-12, Lactobaccillus rhamnosus GG, Lactobacillus casei SJRP38, L. casei SJRP66, L. casei SJRP141, L. casei SJRP45, L. casei SJRP146, L. casei SJRP169,) were tested in vitro. The strains that showed highest tolerance (BGP1, GG, SJRP38 and SJRP146) were tested in the processing of dry fermented sausage. Fermentation and ripening were monitored in relation to pH, weight loss, a_w and LAB count. The pH value was between 4.7-4.9 and the a_w was 0.88. The weight loss was highest (35%) for SJRP38 and BGP1. The selected strains showed potential for application in fermented meat.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

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- Life Sciences

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Screening of Probiotics of Lactic Acid Bacteria for Meat System: Evaluation In Vitro and in Mini Dry Fermented Sausage

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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