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Molecules

Title:		Effects of Lacticaseibacillus rhamnosus LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages
Author(s):		Sionek B; Tambor K; Okon A; Szymanski P; Zielinska D; Neffe-Skocinska K; Kolozyn-Krajewska D;
Address:		"Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159C, 02-776 Warszawa, Poland. Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Rakowiecka St. 36, 02-532 Warsaw, Poland"
Journal Title:		Molecules
Year:		2021
Volume:		20211026
Issue:		21
Page Number:		-
DOI:		10.3390/molecules26216454
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"Traditional dry fermented meat products are highly appreciated by consumers. A probiotic starter culture increases their attractiveness through sensory qualities and a potential health-promoting effect. The ability to scale the laboratory solution to industrial conditions is an additional scientific and practical value of a new way of using probiotics in the meat industry. The aim was to evaluate the influence of the probiotic starter culture Lacticaseibacillus rhamnosus LOCK900 on the development of volatile organic compounds and the sensory quality of dry fermented pork sausages during fermentation and refrigeration storage. The microbiological and sensory characteristic (QDA method) and volatile compound (gas chromatography coupled with mass spectrometry: GC-MS) were evaluated. The number of LOCK900 cells during 12 weeks of storage remained above 6 log CFU g(-1), making this product a functional food. The addition of probiotic LOCK900 increased the levels of acidic volatile compounds, aldehydes, and esters, which, combined with the additives and spices used, had a positive effect on the sensory properties of ripening sausages. The sausages with LOCK900 were characterised by positive sensory features, and their overall quality remained high during storage and did not differ from that of the control sausages"
Keywords:		Bioreactors *Fermentation *Food Handling Gas Chromatography-Mass Spectrometry Lacticaseibacillus rhamnosus/*chemistry Meat Products/*analysis Probiotics/chemistry/*pharmacology Volatile Organic Compounds/chemistry/*pharmacology GC-MS method Lacticaseibaci;
Notes:		"MedlineSionek, Barbara Tambor, Krzysztof Okon, Anna Szymanski, Piotr Zielinska, Dorota Neffe-Skocinska, Katarzyna Kolozyn-Krajewska, Danuta eng Switzerland 2021/11/14 Molecules. 2021 Oct 26; 26(21):6454. doi: 10.3390/molecules26216454"