Dados do Trabalho

Título

RIPENING STUDY OF FERMENTED SAUSAGE INOCULATED WITH THE SPECIES Pediococcus pentosaceus PP, Lacticaseibacillus paracasei GV17 AND Lactococcus lactis GV103

Introdução

Due to the healthy claims foods, probiotic lactic acid bacteria (LAB) is a promising alternative to producing fermented meat products. Therefore, this study assessed the viability of potential probiotic LAB strains throughout the ripening process and the shelf life of Italian-style fermented sausage.

Material e Métodos

The experiments were carried out with three LAB strains from the Department of Technology and Inspection of Animal Origin Products collection at the Federal University of Minas Gerais. The strains were Pediococcus pentosaceus (PP) [from the Serra Geral region (MG) Minas artisanal cheese]; Lacticaseibacillus paracasei (GV17) [from the processing shelves of Campo das Vertentes region (MG) artisanal Minas cheese]; and Lactococcus lactis (GV103) [from Campo das Vertentes region (MG) artisanal Minas cheese]. These LAB strains were identified by MALDI-TOF spectrometry, and their probiotic potential was previously evaluated. Four formulations were prepared: control - commercial culture T-SPX (Chr. Hansen®) containing Pediococcus pentosaceus and Staphylococcus xylosus; GV17 (50% T-SPX/50% GV17); GV103 (50% T-SPX/50% GV103) and PP (50% T-SPX/50% PP). LAB counts were perfomed on days 3, 6, 12, 18, and 25 during ripening, and on days 1, 15, 30, and 45 during refrigerated storage. Statistical analyses were performed using analysis of variance (ANOVA) and Tukey's test (p<0.05).

Resultados e Discussão

During fermentation, the counts of LABs ranged from 7.22 to 11.53 log CFU/g, while the commercial starter culture varied from 8.20 to 9.56 log CFU/g. Furthermore, these autochthonous strains could survive during storage. The counts ranged from 6.27 to 9.90 for LAB and 7.63 to 9.20 for commercial culture. At the end of the ripening and shelf life, there was no significant difference between the formulations (p>0.05). All tested formulations showed counts above 8.00 log CFU/g at the end of the ripening. Likewise, after 45 days of storage, the counts were well over 6.00 log CFU/g.

Conclusão

Thus, the potential probiotic LAB applied is an alternative for producing of functional Italian-style fermented sausage, as they maintained viability throughout the ripening and during the shelf life.