Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery
Raquel Rubio et al.
Meat Science Volume 96, Issue 2, Part A, February 2014, Pages 937–942
Highlights
• Nutritionally enhanced fuets with putative probiotic lactobacilli were manufactured.
• Fuets showed the characteristic sensory properties of low-acid fermented sausages.
• Fuets can be labelled with claims of ‘reduced fat and salt content’.
• L. rhamnosus CTC1679 was the only strain able to dominate in both replicates.
• A putative probiotic effect could be achieved eating 10 g/day of fuet with CTC1679.
Abstract
The suitability of three potential probiotic lactobacilli strains (Lactobacillus casei CTC1677, L. casei CTC1678 and Lactobacillus rhamnosus CTC1679), previously isolated from infants' faeces and characterized, and three commercial probiotic strains (Lactobacillus plantarum 299v, L. rhamnosus GG and L. casei Shirota) was assessed during the manufacture of low-acid fermented sausages (fuets) with reduced Na+ and fat content. The inoculated strains were successfully monitored by RAPD-PCR during the process. L. rhamnosus CTC1679 was the only strain able to grow and dominate (levels ca. 108 CFU/g) the endogenous lactic acid bacteria population in two independent trials, throughout the ripening process. Thus, fuet containing L. rhamnosus CTC1679 as a starter culture could be a suitable vehicle for putative probiotic bacteria delivery. All the final products recorded a satisfactory overall sensory quality without any noticeable off-flavour, and with the characteristic sensory properties of low-acid fermented sausages.
