title: Technological characterization of a bacteriocin-producing Lactobacillus sakei and its use in fermented sausages production.
abstract: The aim of this paper was the technological characterization of a Lactobacillus sakei strain, able to produce the bacteriocin sakacin P, that was originally isolated from naturally fermented sausages. Experiments were conducted in situ, using MRS-based medium, and in situ, when the strain was inoculated as starter culture in real sausage fermentation. The results obtained underlined that the strain was able to grow in conditions that are commonly used in the production line, and only lactose and high concentrations of NaCl (5% w/v) reduced the capability for bacteriocin production. When inoculated in sausages, the strain showed a good performance, being able to colonize rapidly the ecosystem. A high number of isolates, capable of producing sakacin P, were already isolated after the third day of fermentation, and persisted throughout the course of the fermentation. The inoculated strain also affected other microbial colonization trends; in fact the total bacterial count and fecal enterococci showed a rapid decrease at the end of the fermentation. Moreover, during sensory evaluation, the final sausage product received high scores for the parameters of tenderness and juiciness, with medium acidity and low rancidity. Lastly, the panelists preferred the sausages produced with the L. sakei characterized in this study when compared to a fermented sausage produced with a commercial starter.
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università degli studi di Udine, via Marangoni 97, 33100, Udine, Italy.
authors.forename: Rosalinda
authors.initials: R
authors.lastname: Urso
authors.forename: Kalliopi
authors.initials: K
authors.lastname: Rantsiou
authors.forename: Carlo
authors.initials: C
authors.lastname: Cantoni
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Comi
authors.forename: Luca
authors.initials: L
authors.lastname: Cocolin
mesh_terms: D000818:Animals; D001430:Bacteriocins / Q000096:biosynthesis* / Q000494:pharmacology; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005285:Fermentation; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D007778:Lactobacillus / Q000254:growth & development* / Q000378:metabolism; D008089:Listeria monocytogenes / Q000187:drug effects / Q000254:growth & development; D008461:Meat Products / Q000382:microbiology* / Q000592:standards*; D012965:Sodium Chloride / Q000494:pharmacology; D013552:Swine; D013649:Taste
chemical_list: D001430:Bacteriocins; C087217:sakacin P protein, Lactobacillus; D012965:Sodium Chloride