The Possibility of Using the Probiotic Starter Culture <i>Lacticaseibacillus rhamnosus</i> LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions
Probiotic strains used in the production of dry fermented meat should have appropriate technological properties comparable to traditional starter cultures used in meat processing. The problem arises when probiotics are added to a nonsterile food matrix, such as meat, and when it is uncertain whether...
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MDPI AG
2020-06-01
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| Online Access: | https://www.mdpi.com/2076-3417/10/12/4311 |
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| author | Katarzyna Neffe-Skocińska Anna Okoń Dorota Zielińska Piotr Szymański Barbara Sionek Danuta Kołożyn-Krajewska |
| author_facet | Katarzyna Neffe-Skocińska Anna Okoń Dorota Zielińska Piotr Szymański Barbara Sionek Danuta Kołożyn-Krajewska |
| author_sort | Katarzyna Neffe-Skocińska |
| collection | DOAJ |
| description | Probiotic strains used in the production of dry fermented meat should have appropriate technological properties comparable to traditional starter cultures used in meat processing. The problem arises when probiotics are added to a nonsterile food matrix, such as meat, and when it is uncertain whether these microorganisms have dominated the environment. The study aimed to assess the microbiological, physicochemical quality and safety of dry fermented pork loins and sausages with the addition of the probiotic starter culture LOCK900, produced under industrial conditions. Additionally, genetic identification by the PCR method and the presence of LOCK900 in the final products and after storage was done. It was demonstrated by the high number of LAB (>6.0 log cfu g <sup>−1</sup>) and confirmed the presence in 90% of the probiotic strain LOCK900 in the study of dry fermented meat products during all processing stages. Moreover, the safe and good quality loins and sausages can be stored in refrigerated, anaerobic conditions for 12 weeks, provided that optimized technological conditions are applied. In conclusion, the obtained results of the experiment showed that it is possible to create innovative functional dry fermented pork loins and sausages in a laboratory and then transfer the developed technology to full industrial conditions. |
| first_indexed | 2024-03-10T18:56:02Z |
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| id | doaj.art-1ca70d68c51f4d2182134f06b8ed5347 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T18:56:02Z |
| publishDate | 2020-06-01 |
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| series | Applied Sciences |
| spelling | doaj.art-1ca70d68c51f4d2182134f06b8ed53472023-11-20T04:44:12ZengMDPI AGApplied Sciences2076-34172020-06-011012431110.3390/app10124311The Possibility of Using the Probiotic Starter Culture <i>Lacticaseibacillus rhamnosus</i> LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial ConditionsKatarzyna Neffe-Skocińska0Anna Okoń1Dorota Zielińska2Piotr Szymański3Barbara Sionek4Danuta Kołożyn-Krajewska5Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159C, 02-776 Warszawa, PolandProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Rakowiecka St. 36, 02-532 Warsaw, PolandInstitute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159C, 02-776 Warszawa, PolandProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Rakowiecka St. 36, 02-532 Warsaw, PolandInstitute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159C, 02-776 Warszawa, PolandInstitute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159C, 02-776 Warszawa, PolandProbiotic strains used in the production of dry fermented meat should have appropriate technological properties comparable to traditional starter cultures used in meat processing. The problem arises when probiotics are added to a nonsterile food matrix, such as meat, and when it is uncertain whether these microorganisms have dominated the environment. The study aimed to assess the microbiological, physicochemical quality and safety of dry fermented pork loins and sausages with the addition of the probiotic starter culture LOCK900, produced under industrial conditions. Additionally, genetic identification by the PCR method and the presence of LOCK900 in the final products and after storage was done. It was demonstrated by the high number of LAB (>6.0 log cfu g <sup>−1</sup>) and confirmed the presence in 90% of the probiotic strain LOCK900 in the study of dry fermented meat products during all processing stages. Moreover, the safe and good quality loins and sausages can be stored in refrigerated, anaerobic conditions for 12 weeks, provided that optimized technological conditions are applied. In conclusion, the obtained results of the experiment showed that it is possible to create innovative functional dry fermented pork loins and sausages in a laboratory and then transfer the developed technology to full industrial conditions.https://www.mdpi.com/2076-3417/10/12/4311probiotic starter culturedry fermented meatindustrial productionmicrobiological qualityphysicochemical qualitysafety |
| spellingShingle | Katarzyna Neffe-Skocińska Anna Okoń Dorota Zielińska Piotr Szymański Barbara Sionek Danuta Kołożyn-Krajewska The Possibility of Using the Probiotic Starter Culture <i>Lacticaseibacillus rhamnosus</i> LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions Applied Sciences probiotic starter culture dry fermented meat industrial production microbiological quality physicochemical quality safety |
| title | The Possibility of Using the Probiotic Starter Culture <i>Lacticaseibacillus rhamnosus</i> LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions |
| title_full | The Possibility of Using the Probiotic Starter Culture <i>Lacticaseibacillus rhamnosus</i> LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions |
| title_fullStr | The Possibility of Using the Probiotic Starter Culture <i>Lacticaseibacillus rhamnosus</i> LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions |
| title_full_unstemmed | The Possibility of Using the Probiotic Starter Culture <i>Lacticaseibacillus rhamnosus</i> LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions |
| title_short | The Possibility of Using the Probiotic Starter Culture <i>Lacticaseibacillus rhamnosus</i> LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions |
| title_sort | possibility of using the probiotic starter culture i lacticaseibacillus rhamnosus i lock900 in dry fermented pork loins and sausages produced under industrial conditions |
| topic | probiotic starter culture dry fermented meat industrial production microbiological quality physicochemical quality safety |
| url | https://www.mdpi.com/2076-3417/10/12/4311 |
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