Development of novel fermented goat sausage inoculated with Lactobacillus plantarum probiotic bacteria
DOI:
https://doi.org/10.4025/actascitechnol.v47i1.70767Keywords:
Goat meat; fermented sausage; probiotic; functional food.Abstract
The current study was undertaken to evaluate the performance of Lactobacillus plantarum CT28 strain as probiotic culture compared to thecommercial starter cultureon the quality of fermented goat sausage samples during 28 days of ripening period. Microbial populations, parameters such aspH, water activity (aw), moisture, lipid and protein contents, color (L, a*, b*) and texture properties were analyzed, as well as the sensory characteristics.Lactic acid bacteria counts were maintained high population number (>108 CFUg-1) during ripening in the sausage samples compared to the control (≥107 CFU g-1). The inoculation of L.plantarum CT28 preserved the hygienic quality of sausage sampleswith Enterobacteriaceaenumber lower <1 log CFUg-1 throughout ripening period. The control and probioticgoat sausage samples exhibitedsimilar physicochemical parameters and composition.Also, goat sausage samples recorded a good textural attributes and appreciated sensory features.Overall, the probiotic culture was found to possess desirable technological characteristics, indicating that probiotic-fermented goat sausage sample could be a novel functional food.
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References
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Casaburi, A., Aristoy, M. C., Cavella, S., Di Monaco, R., Ecolini, D., Toldra, F.,& Villani, F.(2007). Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures. Meat Science, 76, 295-307. https://doi.org/10.1016/j.meatsci.2006.11.011
Cruxen, C. E. D. S., Funcka, G. D., Hauberta, L., Dannenberga, G. D. S., Marquesa, J. D. L., Chavesa, F. C., Silva, W. P.,& Fiorentinia, A. M. (2019). Selection of native bacterial starter culture in the production of fermented meat sausages: Application potential, safety aspects, and emerging technologies. Food Research International, 122, 371-382.
Dalmis, íœ., & Soyer, A. (2008). Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and ripening. Meat Science, 80(2), 345-354. https://doi.org/10.1016/j.meatsci.2007.12.022
Drosinos, E. H., Paramithiotis, S., Kolovos, G., Tsikouras, I., & Metaxopoulos, I. (2007). Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausagesin Southern Greece. Food Microbiology, 24(3), 260-270. https://doi.org/10.1016/j.fm.2006.05.001
El Adab, S., Ben Wadda, W., Tekiki, A., Ben Moussa, O., Boulares, M., Sadok, S., & Hassouna, M. (2020). Effect of mixed starter cultures on biogenic amine formation during the ripening of tunisian dry fermented camel meat sausage. Italian Journal of Food Science, 32(2), 321-336. https://doi.org/10.14674/IJFS-1733
Essid, I.,& Hassouna, M. (2013). Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage. Food Control,32(2), 707-714. https://doi.org/10.1016/j.foodcont.2013.02.003
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Folch, J., Lees, M., & Sloane Stanley, G. H. (1957). A simple method for the isolation and purification of total lipides from animal tissues. Journal of Biological Chemistry, 226(1), 497-509.
Franciosa, I., Alessandria, V., Dolci, P., Rantsiou, K.,& Cocolin, L. (2018). Sausage fermentation and starter cultures in the era of molecular biology methods. International Journal of Food Microbiology, 279, 26-32. https://doi.org/10.1016/j.ijfoodmicro.2018.04.038
Gonzalez-Fernandez, C., Santos, E. M., Rovira, J.,& Jaime, I. (2006). The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry cured sausage. Meat Science, 74(3), 467-475. https://doi.org/10.1016/j.meatsci.2006.04.019
Hu, Y.,Li, Y., Li, X., Zhang, H., Chen, Q.,& Kong, B. (2022).Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: Texture, color, and flavor profiles. LWT, 154, 112723. https://doi.org/10.1016/j.lwt.2021.112723
Huang, X., You, Y., Liu, Q., Dong, H., Bai, W., Lan, B., & Wu, J. (2023). Effect of gamma irradiation treatment on microstructure, water mobility, flavor, sensory and quality properties of smoked chicken breast. Food Chemistry, 421, 136174. https://doi.org/10.1016/j.foodchem.2023.136174
Hughes, M. C., Kerry, J. P., Arendt, E. K., Kenneally, P. M., McSweeney, P. L. H., O´Neill, E. E. (2002). Characterization of proteolysis during the ripening of semidry fermented sausages. Meat Science, 62(2), 205-216. https://doi.org/10.1016/S0309-1740(01)00248-0
Kargozari, M., Moini, S., Akhondzadeh Basti, A., Emam-Djomeh, Z., Ghasemlou, M., Revilla Martin, I., & Szumny, A. (2014). Development of Turkish dry-fermented sausage (sucuk) reformulated with camel meat and hump fat and evaluation of physicochemical, textural, fatty acid and volatile compound profiles during ripening. LWT - Food Science and Technology, 59(2P1),849-858. https://doi.org/10.1016/j.lwt.2014.05.033
Lafarga, T.,& Hayes, M. (2014). Bioactive peptides from meat muscle and byproducts.Generation, functionality and application as functional ingredients.Meat Science, 98(2), 227-239. https://doi.org/10.1016/j.meatsci.2014.05.036
Leroy, F., Geyzen, A., Janssens M., de Vuyst, L.,& Scholliers, P. (2013). Meat fermentation at the crossroads of innovation and tradition: a historical outlook. Trends Food Science and Technology, 31(2), 130-137. https://doi.org/10.1016/j.tifs.2013.03.008
Lorenzo, J. M., & Franco, D. (2012). Fat effect on physio-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage lipolysis, proteolysis and sensory properties. Meat Science, 92(4), 704-714. https://doi.org/10.1016/j.meatsci.2012.06.026
Mahmoudi, I., Ben Moussa, O., Khaldi, T. E., Kebouchi, M., Soligot, C., Le Roux, Y., & Hassouna, M. (2019).Adhesion properties of probiotic Lactobacillus strains isolated from Tunisian sheep and goat milks. Journal of Agricultural Science and Technology, 21(3), 587-600.
Mahmoudi, I., Telmoudi, A., &Hassouna, M. (2018).Technological Properties of Probiotic Bacteria Obtained from Raw Milks. Acta Scientific Microbiology, 1(8),2581-3226.
Nami, Y., Panahi, B., Jalaly, H. M. Z., & Hejazi, M. A.(2024).Isolation and assessment of novel exopolysaccharide-producing Weissella confusa ABRIIFBI-96 isolated from an Iranian homemade dairy fermented food “Tof†as a main starter culture for probiotic fermented milk. LWT,197, 115910. https://doi.org/10.1016/j.lwt.2024.115910
Pavli, F. G., Argyri, A. A., Chorianopoulos, N. G., Nychas, G. E.,& Tassou, C. C.(2019). Evaluation of Lactobacillus plantarum L125 strain with probiotic potential on physicochemical, microbiological and sensorial characteristics of dry-fermented sausages. LWT - Food Science and Technology, 118, 108810. https://doi.org/10.1016/j.lwt.2019.108810
Pereira, E. P. R., Graça, J. S., Ferreira, B. M., Balthazar, C. F., Santos, D. X., Bezerril, F. F., Magnani, M., & Sant'Ana, A. S. (2024).What are the main obstacles to turning foods healthier through probiotics incorporation ? a review of functionalization of foods by probiotics and bioactive metabolites. Food Research International, 176, 113785. https://doi.org/10.1016/j.foodres.2023.113785
Ravyts, F., Vuyst, L. D., & Leroy, F. (2012). Bacterial diversity and functionalities in food fermentations. Engineerig in Life Science, 12(4), 356-367. https://doi.org/10.1002/elsc.201100119
Shao, X., Wang, H., Song, X., Xu, N., Sun, J., & Xu, X. (2024).Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages. Food Chemistry, 21, 101225. https://doi.org/10.1016/j.fochx.2024.101225
Sousa, S. C., Fragoso, S. P., Penna, C. R. A., Arcanjo, N. M. O., Silva, F. A. P. Ferreira, V. C. S., Barreto, M. D. S., & Araújo, I. B. S. (2017). Quality parameters of frankfurter-type sausageswith partial replacement of fat by hydrolyzed collagen. LWT - Food Science and Technolog, 76(B), 320-325. https://doi.org/10.1016/j.lwt.2016.06.034
Totaro, M. P., Difonzo, G., Pasqualone, A., & Summo, C. (2024). Physicochemical properties and sensory features of ripened, industrially prepared sausages, enriched with olive leaf extract to replace nitrite and nitrate. LWT, 196, 115852. https://doi.org/10.1016/j.lwt.2024.115852
Washington Luiz, G. D. A. J., Silva, F. I., Jane, V. D. S., Aynoanne, L. B., Mateus, M. D. C.,Daniel, R. M., & Saliva Dias, S. (2015). Principal critera for selection of lactic acid bacteria forpotential use as probiotics as foods. Africain Journal of MicrobiologyResearch, 9(10). https://doi.org/10.5897/AJMR2014.7226
Afraei,M., Soleimanian-Zad,S., &Fathi, M. (2022).Improvement the texture of nitrite-free fermented sausages using microencapsulation of fermenting bacteria. Food Bioscience, 50(A), 102010. https://doi.org/10.1016/j.fbio.2022.102010
Ayyash, M., Liub, S-Q., Al Mheiria, A., Aldhaheria, M., Raeisia, B., Al-Nabulsic, A., Osailic, T.,& Olaimate, A. (2019). In vitro investigation of health-promoting benefits of fermented camel sausage by novel probiotic Lactobacillus plantarum: A comparative study with beef sausages. LWT - Food Sience and Technology, 99,346-354.
Ben Slima, S., Ktari, N., Triki, M., Trabelsi, I., Abdeslam, A., Moussa, H., Makni, I., Herrero, A.M., Jiménez-Colmenero, F., Ruiz-Capillas, C., & Ben Salah, R. (2018). Effects of probiotic strains, Lactobacillus plantarum TN8 and Pediococcus acidilactici, on microbiological and physico-chemical characteristics of beef sausages. LWT - Food Sience and Technology, 92, 195-203. https://doi.org/10.1016/j.lwt.2018.02.038
Casaburi, A., Aristoy, M. C., Cavella, S., Di Monaco, R., Ecolini, D., Toldra, F.,& Villani, F.(2007). Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures. Meat Science, 76, 295-307. https://doi.org/10.1016/j.meatsci.2006.11.011
Cruxen, C. E. D. S., Funcka, G. D., Hauberta, L., Dannenberga, G. D. S., Marquesa, J. D. L., Chavesa, F. C., Silva, W. P.,& Fiorentinia, A. M. (2019). Selection of native bacterial starter culture in the production of fermented meat sausages: Application potential, safety aspects, and emerging technologies. Food Research International, 122, 371-382.
Dalmis, íœ., & Soyer, A. (2008). Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and ripening. Meat Science, 80(2), 345-354. https://doi.org/10.1016/j.meatsci.2007.12.022
Drosinos, E. H., Paramithiotis, S., Kolovos, G., Tsikouras, I., & Metaxopoulos, I. (2007). Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausagesin Southern Greece. Food Microbiology, 24(3), 260-270. https://doi.org/10.1016/j.fm.2006.05.001
El Adab, S., Ben Wadda, W., Tekiki, A., Ben Moussa, O., Boulares, M., Sadok, S., & Hassouna, M. (2020). Effect of mixed starter cultures on biogenic amine formation during the ripening of tunisian dry fermented camel meat sausage. Italian Journal of Food Science, 32(2), 321-336. https://doi.org/10.14674/IJFS-1733
Essid, I.,& Hassouna, M. (2013). Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage. Food Control,32(2), 707-714. https://doi.org/10.1016/j.foodcont.2013.02.003
Food and Agriculture Organization [FAO].(2007).Protein and amino acid requirements in human nutrition(Report of a Joint WHO/FAO/UNU Expert Consultation). World Health Organization.
Folch, J., Lees, M., & Sloane Stanley, G. H. (1957). A simple method for the isolation and purification of total lipides from animal tissues. Journal of Biological Chemistry, 226(1), 497-509.
Franciosa, I., Alessandria, V., Dolci, P., Rantsiou, K.,& Cocolin, L. (2018). Sausage fermentation and starter cultures in the era of molecular biology methods. International Journal of Food Microbiology, 279, 26-32. https://doi.org/10.1016/j.ijfoodmicro.2018.04.038
Gonzalez-Fernandez, C., Santos, E. M., Rovira, J.,& Jaime, I. (2006). The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry cured sausage. Meat Science, 74(3), 467-475. https://doi.org/10.1016/j.meatsci.2006.04.019
Hu, Y.,Li, Y., Li, X., Zhang, H., Chen, Q.,& Kong, B. (2022).Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: Texture, color, and flavor profiles. LWT, 154, 112723. https://doi.org/10.1016/j.lwt.2021.112723
Huang, X., You, Y., Liu, Q., Dong, H., Bai, W., Lan, B., & Wu, J. (2023). Effect of gamma irradiation treatment on microstructure, water mobility, flavor, sensory and quality properties of smoked chicken breast. Food Chemistry, 421, 136174. https://doi.org/10.1016/j.foodchem.2023.136174
Hughes, M. C., Kerry, J. P., Arendt, E. K., Kenneally, P. M., McSweeney, P. L. H., O´Neill, E. E. (2002). Characterization of proteolysis during the ripening of semidry fermented sausages. Meat Science, 62(2), 205-216. https://doi.org/10.1016/S0309-1740(01)00248-0
Kargozari, M., Moini, S., Akhondzadeh Basti, A., Emam-Djomeh, Z., Ghasemlou, M., Revilla Martin, I., & Szumny, A. (2014). Development of Turkish dry-fermented sausage (sucuk) reformulated with camel meat and hump fat and evaluation of physicochemical, textural, fatty acid and volatile compound profiles during ripening. LWT - Food Science and Technology, 59(2P1),849-858. https://doi.org/10.1016/j.lwt.2014.05.033
Lafarga, T.,& Hayes, M. (2014). Bioactive peptides from meat muscle and byproducts.Generation, functionality and application as functional ingredients.Meat Science, 98(2), 227-239. https://doi.org/10.1016/j.meatsci.2014.05.036
Leroy, F., Geyzen, A., Janssens M., de Vuyst, L.,& Scholliers, P. (2013). Meat fermentation at the crossroads of innovation and tradition: a historical outlook. Trends Food Science and Technology, 31(2), 130-137. https://doi.org/10.1016/j.tifs.2013.03.008
Lorenzo, J. M., & Franco, D. (2012). Fat effect on physio-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage lipolysis, proteolysis and sensory properties. Meat Science, 92(4), 704-714. https://doi.org/10.1016/j.meatsci.2012.06.026
Mahmoudi, I., Ben Moussa, O., Khaldi, T. E., Kebouchi, M., Soligot, C., Le Roux, Y., & Hassouna, M. (2019).Adhesion properties of probiotic Lactobacillus strains isolated from Tunisian sheep and goat milks. Journal of Agricultural Science and Technology, 21(3), 587-600.
Mahmoudi, I., Telmoudi, A., &Hassouna, M. (2018).Technological Properties of Probiotic Bacteria Obtained from Raw Milks. Acta Scientific Microbiology, 1(8),2581-3226.
Nami, Y., Panahi, B., Jalaly, H. M. Z., & Hejazi, M. A.(2024).Isolation and assessment of novel exopolysaccharide-producing Weissella confusa ABRIIFBI-96 isolated from an Iranian homemade dairy fermented food “Tof†as a main starter culture for probiotic fermented milk. LWT,197, 115910. https://doi.org/10.1016/j.lwt.2024.115910
Pavli, F. G., Argyri, A. A., Chorianopoulos, N. G., Nychas, G. E.,& Tassou, C. C.(2019). Evaluation of Lactobacillus plantarum L125 strain with probiotic potential on physicochemical, microbiological and sensorial characteristics of dry-fermented sausages. LWT - Food Science and Technology, 118, 108810. https://doi.org/10.1016/j.lwt.2019.108810
Pereira, E. P. R., Graça, J. S., Ferreira, B. M., Balthazar, C. F., Santos, D. X., Bezerril, F. F., Magnani, M., & Sant'Ana, A. S. (2024).What are the main obstacles to turning foods healthier through probiotics incorporation ? a review of functionalization of foods by probiotics and bioactive metabolites. Food Research International, 176, 113785. https://doi.org/10.1016/j.foodres.2023.113785
Ravyts, F., Vuyst, L. D., & Leroy, F. (2012). Bacterial diversity and functionalities in food fermentations. Engineerig in Life Science, 12(4), 356-367. https://doi.org/10.1002/elsc.201100119
Shao, X., Wang, H., Song, X., Xu, N., Sun, J., & Xu, X. (2024).Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages. Food Chemistry, 21, 101225. https://doi.org/10.1016/j.fochx.2024.101225
Sousa, S. C., Fragoso, S. P., Penna, C. R. A., Arcanjo, N. M. O., Silva, F. A. P. Ferreira, V. C. S., Barreto, M. D. S., & Araújo, I. B. S. (2017). Quality parameters of frankfurter-type sausageswith partial replacement of fat by hydrolyzed collagen. LWT - Food Science and Technolog, 76(B), 320-325. https://doi.org/10.1016/j.lwt.2016.06.034
Totaro, M. P., Difonzo, G., Pasqualone, A., & Summo, C. (2024). Physicochemical properties and sensory features of ripened, industrially prepared sausages, enriched with olive leaf extract to replace nitrite and nitrate. LWT, 196, 115852. https://doi.org/10.1016/j.lwt.2024.115852
Washington Luiz, G. D. A. J., Silva, F. I., Jane, V. D. S., Aynoanne, L. B., Mateus, M. D. C.,Daniel, R. M., & Saliva Dias, S. (2015). Principal critera for selection of lactic acid bacteria forpotential use as probiotics as foods. Africain Journal of MicrobiologyResearch, 9(10). https://doi.org/10.5897/AJMR2014.7226
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Published
2025-03-25
How to Cite
Telmoudi, A. ., Mahmoudi, I., Chouaibi, M. ., & Hassouna, M. . (2025). Development of novel fermented goat sausage inoculated with Lactobacillus plantarum probiotic bacteria. Acta Scientiarum. Technology, 47(1), e70767. https://doi.org/10.4025/actascitechnol.v47i1.70767
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