Proteolytic Lactococcus lactis and Lipolytic Enterococcus durans of Dairy Origin as Meat Functional Starter Cultures

As fermentation is an integral feature of both, dry sausage and cheese production, this has led to the evaluation of bacterial cultures ssp. (LL8307) and (ED0207) originally isolated from artisanal Croatian hard type cheese to diversify the range of flavours of dry fermented sausages and to increase...

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Bibliographic Details
Published in:Food technology and biotechnology 2021-01, Vol.59 (1), p.63-73
Main Authors: Mrkonjic Fuka, Mirna, Kos, Ivica, Maksimovic, Ana Zgomba, Bacic, Melita, Tanuwidjaja, Irina
Format: Article
Language:English
Subjects:
Acidification
Analysis
Antibiotics
Biotechnology
Cheese
dairy origin
Dairy products
Enterococcus durans
Fermentation
fermented sausages
Flavors
Food
Histamine
Lactococcus lactis
Meat
Metabolism
Microbiota
native starter cultures
Original Scientific Papers
Pharmaceutical industry
Polymerase chain reaction
Probiotics
Proteolysis
rep-PCR
Ripening
Safety
Sausages
Sensory properties
Starter cultures
Survival
Sus scrofa
Virulence
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Summary:As fermentation is an integral feature of both, dry sausage and cheese production, this has led to the evaluation of bacterial cultures ssp. (LL8307) and (ED0207) originally isolated from artisanal Croatian hard type cheese to diversify the range of flavours of dry fermented sausages and to increase their microbiological safety. Both strains were chosen for their high or medium acidifying, proteolytic and/or lipolytic activity and bioprotective potential after step-by-step selection of wild isolates. Therefore, this study aims to evaluate the survival rate of selected starter cultures in wild boar meat sausages during the ripening period of 40 days at a local small-scale facility under artisanal conditions as well as their influence on sausage quality parameters. Safety, biotechnological and probiotic properties of twenty-three enterococcal and lactococcal isolates of dairy origin were studied. Based on the results, two best candidates were selected and added to the meat batter during the artisanal wild boar meat sausage preparation where their survival rate, effect on physicochemical, microbiological and sensorial properties and histamine content were evaluated. As revealed by repetitive element-polymerase chain reaction (rep-PCR), native starter cultures survived up to 15 days of ripening and were either absent from (LL8307) or reduced by 80% (ED0207) in final products. The application of native starter cultures rapidly decreased pH (p
ISSN:1330-9862
1334-2606
DOI:10.17113/ftb.59.01.21.6872