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Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium lactis.

التفاصيل البيبلوغرافية
العنوان: Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium lactis.
المؤلفون: Tukel O; Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Türkiye., Sengun I; Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Türkiye.
المصدر: Journal of food science [J Food Sci] 2024 May; Vol. 89 (5), pp. 2956-2973. Date of Electronic Publication: 2024 Apr 11.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE
أسماء مطبوعة: Publication: Malden, Mass. : Wiley on behalf of the Institute of Food Technologists
Original Publication: Champaign, Ill. Institute of Food Technologists
مواضيع طبية MeSH: Probiotics* , Lacticaseibacillus rhamnosus* , Bifidobacterium animalis*/physiology , Meat Products*/microbiology , Meat Products*/analysis , Fermentation* , Fermented Foods*/microbiology, Humans ; Lactobacillus plantarum ; Food Microbiology ; Taste ; Hydrogen-Ion Concentration ; Colony Count, Microbial
مستخلص: The objectives of the study were to improve the functionality of fermented salami using probiotics, to evaluate the effects of the addition of probiotics on the physicochemical and microbiological characteristics and sensory acceptance of fermented salami, and to introduce a brand-new probiotic food to the market for meat products. Fermented salami samples were produced using various formulations, including no probiotic (A), non-probiotic starter cultures (B) or probiotic cultures [Lacticaseibacillus rhamnosus LR32 200B (C), Lactiplantibacillus plantarum LP115 400B (D), Bifidobacterium lactis BB12 (E), and L. rhamnosus LR32 200B + L. plantarum LP115 400B (F)]. The samples were kept at 4°C for 60 days, and their probiotic viability as well as their chemical, physical, microbiological, and sensory qualities were assessed at intervals of 0, 15, 30, 45, and 60 days. The probiotic addition enhanced the safety and quality of the product while favorably affecting the microbiological, physical, chemical, and sensory properties of the samples. The sample produced with mixed probiotics (F) had the highest moisture and fat content and the lowest pH. Lactic acid bacteria counts were found above 6.0 log CFU/g in the samples produced with probiotic at the end of the storage. Probiotic added products were rated higher than products without probiotics in terms of color, texture, flavor, and overall acceptance during storage. Consequently, a probiotic fermented salami with high probiotic cell counts and meeting the sensory preferences of the consumers was produced.
(© 2024 The Authors. Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)
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معلومات مُعتمدة: Ege University Scientific Research Project Commission; FYL-2019-20770 Production of Fermented Salami using Probiotics
فهرسة مساهمة: Keywords: fermentation; probiotic; salami/sausages
تواريخ الأحداث: Date Created: 20240411 Date Completed: 20240518 Latest Revision: 20240518
رمز التحديث: 20240519
DOI: 10.1111/1750-3841.17058
PMID: 38602050
قاعدة البيانات: MEDLINE
الوصف
تدمد:1750-3841
DOI:10.1111/1750-3841.17058