Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages

• Published in: Korean journal for food science of animal resources 2018-02, Vol.38 (1), p.189-202
• Main Authors: Ba, Hoa Van, Seo, Hyun-Woo, Seong, Pil-Nam, Kang, Sun-Moon, Kim, Yoon-Seok, Cho, Soo-Hyun, Park, Beom-Young, Ham, Jun-Sang, Kim, Jin-Hyoung
• Format: Article
• Language: English
• ISSN: 1225-8563; 2234-246X
• DOI: 10.5851/kosfa.2018.38.1.189

This study was conducted to evaluate the effects of fermenting temperature on the applicability of for production of fermented sausages as starter cultures, and its applicable efficiency was also compared with those inoculated with commercial starter culture or non-inoculated control. The . isolated from a naturally-fermented meat, identified by 16S rDNA sequencing and again identified by Assembly Analysis method was used as a starter culture. Six treatments: 3 with . at different fermenting temperatures (20, 25 and 30°C), and other 3 treatments (1 with commercial starter culture, 1 with its mixture with . and 1 non-inoculated control) fermented under the same conditions (25°C) were prepared. Results revealed that the fermenting temperature considerably affected the pH change in samples added with . ; the highest pH drop rate (1.57 unit) was obtained on the samples fermented at 30°C, followed by those at 25°C (1.3 unit) and 20°C (0.99 unit) after 4 days fermentation. Increasing the temperature up to 30°C resulted in significantly lower spoilage bacteria count (5.15 log CFU/g) and lipid oxidation level in the products inoculated with . . The sensory analysis also showed that the samples added with . at 30°C had significantly higher odor, taste and acceptability scores than those fermented at lower temperatures. Under the same processing condition, although the . showed slightly lower acidification than the commercial starter culture, however, it significantly improved the eating quality of the product.