A Natural Technology for Vacuum-Packaged Cooked Sausage Preservation with Potentially Postbiotic-Containing Preservative
In this study, a potentially postbiotic-containing preservative (PPCP) was produced in an axenic fermentation system with <i>Lacticaseibacillus paracasei</i> DTA 83 as a natural technology alternative for vacuum-packaged cooked sausage preservation. Cooked sausage-related microorganisms...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-02-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/8/3/106 |
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| author | Aloizio Lemos de Lima Carlos Alberto Guerra Lucas Marques Costa Vanessa Sales de Oliveira Wilson José Fernandes Lemos Junior Rosa Helena Luchese André Fioravante Guerra |
| author_facet | Aloizio Lemos de Lima Carlos Alberto Guerra Lucas Marques Costa Vanessa Sales de Oliveira Wilson José Fernandes Lemos Junior Rosa Helena Luchese André Fioravante Guerra |
| author_sort | Aloizio Lemos de Lima |
| collection | DOAJ |
| description | In this study, a potentially postbiotic-containing preservative (PPCP) was produced in an axenic fermentation system with <i>Lacticaseibacillus paracasei</i> DTA 83 as a natural technology alternative for vacuum-packaged cooked sausage preservation. Cooked sausage-related microorganisms were obtained during the induced spoiling process in packages by pair incubation of sausages at different temperatures. The turbidity method was used to determine the microbiota susceptibility to PPCP. A controlled in situ design was performed by adding PPCP on the surface or to the mass of the sausages. Sodium lactate FCC85, which was used according to the manufacturer’s recommendation, was included in the design for comparison. The results revealed that PPCP was as efficient as FCC85, which indicates PPCP as a promising alternative to the use of natural technologies to preserve and develop functional cooked sausages. Moreover, a strategy to use preservatives in vacuum-packaged cooked sausages was presented: the concentration needed to achieve the total inhibition of the microbiota determined by an in vitro trial should be respected when adding PPCP on the sausages’ surface. When adding PPCP to the mass of the sausages, the concentration that showed a partial inhibition in vitro can also be applied in situ. |
| first_indexed | 2024-03-09T19:52:19Z |
| format | Article |
| id | doaj.art-92d0d591bce641f7a47a079218299c0a |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T19:52:19Z |
| publishDate | 2022-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-92d0d591bce641f7a47a079218299c0a2023-11-24T01:08:27ZengMDPI AGFermentation2311-56372022-02-018310610.3390/fermentation8030106A Natural Technology for Vacuum-Packaged Cooked Sausage Preservation with Potentially Postbiotic-Containing PreservativeAloizio Lemos de Lima0Carlos Alberto Guerra1Lucas Marques Costa2Vanessa Sales de Oliveira3Wilson José Fernandes Lemos Junior4Rosa Helena Luchese5André Fioravante Guerra6Department of Food Technology, Federal Rural University of Rio de Janeiro, Seropédica 23897-970, BrazilBRC Ingredientes Ltda., Rio Claro 13505-600, BrazilBRC Ingredientes Ltda., Rio Claro 13505-600, BrazilDepartment of Food Technology, Federal Rural University of Rio de Janeiro, Seropédica 23897-970, BrazilFaculty of Science and Technology, Free University of Bolzano-Bozen, 39100 Bolzano, ItalyDepartment of Food Technology, Federal Rural University of Rio de Janeiro, Seropédica 23897-970, BrazilDepartamento de Engenharia de Alimentos, Centro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), Valenca 27600-000, BrazilIn this study, a potentially postbiotic-containing preservative (PPCP) was produced in an axenic fermentation system with <i>Lacticaseibacillus paracasei</i> DTA 83 as a natural technology alternative for vacuum-packaged cooked sausage preservation. Cooked sausage-related microorganisms were obtained during the induced spoiling process in packages by pair incubation of sausages at different temperatures. The turbidity method was used to determine the microbiota susceptibility to PPCP. A controlled in situ design was performed by adding PPCP on the surface or to the mass of the sausages. Sodium lactate FCC85, which was used according to the manufacturer’s recommendation, was included in the design for comparison. The results revealed that PPCP was as efficient as FCC85, which indicates PPCP as a promising alternative to the use of natural technologies to preserve and develop functional cooked sausages. Moreover, a strategy to use preservatives in vacuum-packaged cooked sausages was presented: the concentration needed to achieve the total inhibition of the microbiota determined by an in vitro trial should be respected when adding PPCP on the sausages’ surface. When adding PPCP to the mass of the sausages, the concentration that showed a partial inhibition in vitro can also be applied in situ.https://www.mdpi.com/2311-5637/8/3/106biocontrolbiocinheat-inactivated microorganismfood safetysustainability |
| spellingShingle | Aloizio Lemos de Lima Carlos Alberto Guerra Lucas Marques Costa Vanessa Sales de Oliveira Wilson José Fernandes Lemos Junior Rosa Helena Luchese André Fioravante Guerra A Natural Technology for Vacuum-Packaged Cooked Sausage Preservation with Potentially Postbiotic-Containing Preservative Fermentation biocontrol biocin heat-inactivated microorganism food safety sustainability |
| title | A Natural Technology for Vacuum-Packaged Cooked Sausage Preservation with Potentially Postbiotic-Containing Preservative |
| title_full | A Natural Technology for Vacuum-Packaged Cooked Sausage Preservation with Potentially Postbiotic-Containing Preservative |
| title_fullStr | A Natural Technology for Vacuum-Packaged Cooked Sausage Preservation with Potentially Postbiotic-Containing Preservative |
| title_full_unstemmed | A Natural Technology for Vacuum-Packaged Cooked Sausage Preservation with Potentially Postbiotic-Containing Preservative |
| title_short | A Natural Technology for Vacuum-Packaged Cooked Sausage Preservation with Potentially Postbiotic-Containing Preservative |
| title_sort | natural technology for vacuum packaged cooked sausage preservation with potentially postbiotic containing preservative |
| topic | biocontrol biocin heat-inactivated microorganism food safety sustainability |
| url | https://www.mdpi.com/2311-5637/8/3/106 |
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