Effects of probiotic strains, Lactobacillus plantarum TN8 and Pediococcus acidilactici, on microbiological and physico-chemical characteristics of beef sausages

• Published in: Food science & technology Vol. 92; pp. 195 - 203
• Main Authors: Ben Slima, Sirine, Ktari, Naourez, Triki, Mehdi, Trabelsi, Imen, Abdeslam, Asehraou, Moussa, Hafedh, Makni, Iskandar, Herrero, Ana Maria, Jiménez-Colmenero, Francisco, Ruiz-Capillas, Claudia, Ben Salah, Riadh
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.06.2018
• Subjects: Beef sausage; Dietary fiber; Microbial counts; Physico-chemical analysis; Probiotic strains; Probiotic strains; Microbial counts; Physico-chemical analysis; Beef sausage; Dietary fiber
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2018.02.038

This study was undertaken to evaluate the effects of a combination of probiotic strains namely, Lactobacillus plantarum TN8 and Pediococcus acidilactici MA 18/5M and dietary fiber on microbiological and physico-chemical characteristics of sausages stored at 4 °C up to 12 days. L. plantarum TN8 might be a potential food additive in the meat industry as a probiotic agent. Microbial counts revealed a decrease in Enterobacteriaceae of inoculated sausages, which reached values below 2 log CFU/g in the stored product. Reformulated sausages recorded good textural attributes and improved sensory features. At the end of storage period, sausages with different probiotic strains decreased the b* color parameter and cooking loss when compared with control samples. Sensorial and color parameters could be used for constructing regression models to predict overall acceptability. On the other hand, the free fatty acid profile was significantly affected by probiotic strains. Overall, the inclusion of two probiotic strains and fiber improved the hygienic quality and sensorial features of sausages. •Inoculation of probiotic strains, L. plantarum and P. acidilactici, improve the quality of sausages.•These formulations decrease Enterobacteriaceae counts in sausages.•These formulations might be considered potential candidates for application as biopreservative in sausage.