title: Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening.
abstract: The effect of immobilized Lactobacillus casei ATCC 393 on wheat grains on the generation of volatile compounds in probiotic dry-fermented sausages during ripening was investigated. For comparison reasons, sausages containing free L. casei cells or no starter culture were also included in the study. Samples were collected after 1, 28 and 45days of ripening and subjected to SPME GC/MS analysis. Both the probiotic culture and the ripening process affected significantly the concentration of all volatile compounds. The significantly highest content of total volatiles, esters, alcohols and miscellaneous compounds was observed in sausages containing the highest amount of immobilized culture (300g/kg of stuffing mixture) ripened for 45days. Principal component analysis of the semi-quantitative data revealed that primarily the concentration of the immobilized probiotic culture affected the volatile composition.
authors.affiliation: Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece; Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology & Genetics, Democritus University of Thrace, Alexandroupolis 68100, Greece.
authors.forename: Marianthi
authors.initials: M
authors.lastname: Sidira
authors.affiliation: Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece.
authors.forename: Panagiotis
authors.initials: P
authors.lastname: Kandylis
authors.affiliation: Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece.
authors.forename: Maria
authors.initials: M
authors.lastname: Kanellaki
authors.affiliation: Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology & Genetics, Democritus University of Thrace, Alexandroupolis 68100, Greece. Electronic address: ikourkou@mbg.duth.gr.
authors.forename: Yiannis
authors.initials: Y
authors.lastname: Kourkoutas
mesh_terms: D000438:Alcohols; D000818:Animals; D015169:Colony Count, Microbial; D004952:Esters; D005285:Fermentation; D005421:Flavoring Agents; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D007780:Lacticaseibacillus casei; D008461:Meat Products / Q000032:analysis*; D019936:Probiotics; D013552:Swine; D013649:Taste; D014908:Triticum / Q000378:metabolism*; D055549:Volatile Organic Compounds / Q000378:metabolism*
chemical_list: D000438:Alcohols; D004952:Esters; D005421:Flavoring Agents; D055549:Volatile Organic Compounds
keywords: Immobilized L. casei ATCC 393; Probiotic sausages; SPME GC/MS; Volatiles; Wheat