Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages

  • Ba, Hoa Van (Animal Products Development and Processing Division, National Institute of Animal Science) ;
  • Seo, Hyun-Woo (Animal Products Development and Processing Division, National Institute of Animal Science) ;
  • Seong, Pil-Nam (Animal Products Development and Processing Division, National Institute of Animal Science) ;
  • Kang, Sun-Moon (Animal Products Development and Processing Division, National Institute of Animal Science) ;
  • Kim, Yoon-Seok (Animal Products Development and Processing Division, National Institute of Animal Science) ;
  • Cho, Soo-Hyun (Animal Products Development and Processing Division, National Institute of Animal Science) ;
  • Park, Beom-Young (Animal Products Development and Processing Division, National Institute of Animal Science) ;
  • Ham, Jun-Sang (Animal Products Development and Processing Division, National Institute of Animal Science) ;
  • Kim, Jin-Hyoung (Animal Products Development and Processing Division, National Institute of Animal Science)
  • Received : 2017.12.22
  • Accepted : 2018.01.29
  • Published : 2018.02.28
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Abstract

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

Keywords

References

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