Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 236, Issue 3, Pages 557-566Publisher
SPRINGER
DOI: 10.1007/s00217-013-1915-z
Keywords
Sausage; Starter; Staphylococcus; Lactobacillus; Amino acids; Biogenic amines
Categories
Funding
- Italian Government, Ministry of University
Ask authors/readers for more resources
In this study, a starter culture was tentatively made by testing autochthonous Lactobacillus and Staphylococcus strains, isolated from traditional 'Salsiccia Sarda' sausage. Three sausage-making trials were carried out using an association of Staphylococcus xylosus + Lactobacillus curvatus (A), Staphylococcus xylosus + Lactobacillus plantarum (B), and Lactobacillus plantarum alone (C). Microbiological profiles, free amino acids, biogenic amines, and free fatty acids were evaluated after 21 days of ripening. Sausages A and B showed the highest number of lactic acid bacteria that produced a rapid acidification of substrates and reduced the number of spoilage microorganisms. Sausages made with L. plantarum alone or together with S. xylosus had the highest content of free amino acids, whereas the one produced with S. xylosus + L. curvatus showed the lowest content of total biogenic amines and best acceptance score. No significant differences among samples were found as to the free fatty acids concentration.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available