首页|Dry-fermented sausages inoculated with Enterococcus faecium CECT 410 as free cells or in alginate beads
Dry-fermented sausages inoculated with Enterococcus faecium CECT 410 as free cells or in alginate beads
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NSTL
Elsevier
This study evaluated the effects of E. faecium CECT 410 inoculation, either as free cells (CFC) or in alginate beads (CALG), on the ripening and storage of dry-fermented sausages. Both formulations presented acceptable weight losses during ripening. In both the CFC and CALG treatments, pH values were lower (P < 0.05) at the end of the ripening and storage stages. Dry-fermented sausages with the incorporation of probiotics via alginate beads had higher (P < 0.05) protein and fat, but lower (P < 0.05) moisture content. The addition of E. faecium CECT 410 did not affect lipid oxidation in dry-fermented sausages. Counts of E. faecium CECT 410 were higher than 7 log CFU g(-1) during the ripening and storage periods, except in the control (CC), in which it was not detected as a natural microbiota. Altogether, the addition of E. faecium CECT 410, both as free cells (CFC) and in alginate beads (CALG), was effective at producing probiotic dry-fermented sausages.
NSTL
Elsevier
