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Food Control
Vol. 42, No: xx, 2014, Pages:
315320

Evaluation of Lactobacillus casei ATCC 393 protective effect against spoilage of probiotic dry-fermented sausages

Marianthi Sidira, Alex Galanis, Anastasios Nikolaou, Maria Kanellaki, Yiannis Kourkoutas

Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece.

Abstract

The aim of the present study was to investigate potential protective effects of both free and immobilizedLactobacillus casei ATCC 393 on wheat grains against spoilage and pathogenic microbes in probiotic dry-fermented sausages containing reduced or negligible amounts of curing salts. The results showed that the probiotic cultures resulted in significant increase of self-life and the resistance to spoilage was more prominent in samples containing immobilized cells. Although spoilage was mainly due to yeasts/moulds overgrowth, a drastic decrease was observed in enterobacteria, staphylococci and pseudomonads counts. Microbial diversity was further studied applying a PCR-DGGE protocol. Members of LactobacillusLactococcusSaccharomyces and Kluyveromyces and Debaryomyces hansenii or Priceomyces carsonii were the main microbial populations detected. Noticeably, members of RhodococcusSaccharothrix or Micromonospora were only detected in sausages produced with no starter culture. Microbiological and strain-specific multiplex PCR analysis confirmed that the levels ofL. casei ATCC 393 in all probiotic samples after 71 days of ripening ranged above the minimum concentration for conferring a probiotic effect (≥6 log cfu/g).

Keywoards: Probiotics; Dry-fermented sausages; Immobilized; Wheat grains; PCR-DGGE; Multiplex PCR.


 
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