期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 81, 期 -, 页码 144-152出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2017.03.051
关键词
Pork; Fermented sausages; Functional starter cultures; Growth index; Multivariate analyses
资金
- Italian Ministry of Education, University of Rochester [PON-01-1409]
The main topic of this paper was the combination of statistic tools, technological, and functional properties to select starter cultures for fermented sausages. One-hundred sixty-four isolates were recovered from pork meat, and studied for their enzymatic patterns, growth as a function of temperature, pH, NaCl, nitrites and nitrates, and acidification. The growth was assessed through a spectrophotometric approach to evaluate the Growth Index; then, the data were used as input variables to run Cluster and Principal Component Analyses. Fifty-three promising isolates were selected for their Growth Index in presence of salt, nitrites, at low temperatures, or acidification. These isolates were studied for some functional properties (survival at pH 2.0/2.5, and in presence of bile salts, hydrophobicity, auto-aggregation, antibiotic resistance, antimicrobial activity towards some foodborne pathogens). The results of these experiments were used to select 4 best candidates, using the statistical distribution of each trait (median and quartiles). As a final step, the isolates were identified as Lactobacillus plantarum and studied for their ability to inhibit foodborne pathogens, a mould (Mucor spp.) or for the lacking of negative interactions with an adjunct starter of fermented sausages (Staphylococcus xylosus). (C) 2017 Elsevier Ltd. All rights reserved.
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