Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits
Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits
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DOI：
10.1016/j.fm.2007.10.006
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发表时间：
2008-02-01
影响因子：
5.3
通讯作者：
Villani, Francesco
中科院分区：
文献类型：
--
作者：
Casaburi, Annalisa;Di Monaco, Rossella;Villani, Francesco
在这项研究中，三个启动器配方，包括弯曲乳杆菌和木糖葡萄球菌菌株在体外选择的基础上，他们的脂肪分解和蛋白水解活性用于制造传统的发酵香肠南部意大利。研究了微生物种群、蛋白质水解、脂肪分解、游离氨基酸（FAA）和游离脂肪酸（FFA）的变化以及最终产品特征味道和风味的形成。在接种了蛋白水解和脂肪分解S. xylosus与L. curvatus，而香肠开始只有S。木糖没有乳酸杆菌是相同的非接种的控制，表明蛋白水解可能是由于微生物活性和内源性蛋白酶激活的pH值的降低。应用于仪器和感官数据的统计分析表明，有一个效果的启动器上使用的特性得到的香肠。特别地，对照样品显示出与通过添加发酵剂培养物获得的香肠非常接近的特征。最后，对不加发酵剂和不加乳酸菌发酵香肠的感官指标进行了分析。curvatus AVL 3显示出类似的特征，表明乳杆菌的存在对香肠的最终感官质量的影响。在发酵剂配方中适当选择菌株组合是获得预期质量产品的基础。(C)2007爱思唯尔有限公司保留所有权利。
In this study, three starter formulations including Lactobacillus curvatus and Staphylococcus xylosus strains selected in vitro on the basis of their lipolytic and proteolytic activities were employed for the manufacture of traditional fermented sausages of southern Italy. Microbial population, proteolysis, lipolysis, changes in free amino acids (FAA) and free fatty acids (FFA) and development of characteristic taste and flavor of the final product were investigated. Proteolysis and lipolysis were observed in sausages inoculated with proteolytic and lipolytic S. xylosus coupled with L. curvatus, while the sausage started with only S. xylosus without lactobacilli was identical to the non-inoculated control, indicating that the proteolysis could be due to both microbial activity and endogenous proteases activated by the decrease in pH. The statistical analysis applied to the instrumental and sensory data showed that there was an effect of the starter used on the characteristics of the sausage obtained. In particular, the control samples showed very close features different from the sausages obtained by adding starter cultures. Finally, analyzing the sensory parameters the sausages ripened without starter addition and those started without the L. curvatus AVL3 showed similar features indicating an influence of the presence of the lactobacilli on the final organoleptic quality of the sausages. An appropriate choice of a combination of strains in a starter formulation is fundamental to obtain products of the expected quality. (C) 2007 Elsevier Ltd. All rights reserved.