title: Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits.
abstract: 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.
authors.affiliation: Department of Food Science, School of Agriculture, Universitá degli Studi di Napoli Federico II, 80055 Portici, Naples, Italy.
authors.forename: Annalisa
authors.initials: A
authors.lastname: Casaburi
authors.forename: Rossella
authors.initials: R
authors.lastname: Di Monaco
authors.forename: Silvana
authors.initials: S
authors.lastname: Cavella
authors.forename: Fidel
authors.initials: F
authors.lastname: Toldrá
authors.forename: Danilo
authors.initials: D
authors.lastname: Ercolini
authors.forename: Francesco
authors.initials: F
authors.lastname: Villani
mesh_terms: D000273:Adipose Tissue / Q000378:metabolism; D000596:Amino Acids / Q000032:analysis; D000818:Animals; D015169:Colony Count, Microbial; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000378:metabolism*; D008066:Lipolysis; D008461:Meat Products / Q000382:microbiology* / Q000592:standards; D009124:Muscle Proteins / Q000378:metabolism; D010447:Peptide Hydrolases / Q000378:metabolism; D025341:Principal Component Analysis; D013210:Staphylococcus / Q000378:metabolism*; D013552:Swine; D013649:Taste; D014867:Water / Q000378:metabolism
chemical_list: D000596:Amino Acids; D005230:Fatty Acids, Nonesterified; D009124:Muscle Proteins; D014867:Water; D010447:Peptide Hydrolases