Flavour profiles of dry sausages fermented by selected novel meat starter cultures

S. Erkkilä (Corresponding Author), E. Petäjä, S. Eerola, L. Lilleberg, Tiina Mattila-Sandholm, Maija-Liisa Suihko

Research output: Contribution to journalArticleScientificpeer-review

69 Citations (Scopus)

Abstract

Probiotic or bioprotective Lactobacillus rhamnosus strains GG, LC-705 and E-97800 as well as Pediococcus pentosaceus E-90390 and Lactobacillus plantarum E-98098 were studied for their ability to act as main fermenting organisms in the manufacturing process of dry sausages. In the preliminary tests, their abilities to produce lactic acid and biogenic amines, histamine or tyramine, were studied in MRS broth and analysed by high-performance liquid chromatography. The strains produced higher or equal amounts of lactic acid compared to control and were amine negative. During the actual fermentation process of dry sausages the numbers of inoculated bacteria increased from the level 6.5–7.0 log cfu/g to 8.0–9.0 log cfu/g. The most fast growing strains were P. pentosaceus E-90390 and the control while the growth of L. plantarum E-98098 and L. rhamnosus LC-705 were the slowest. The pH value of the sausages decreased from 5.6 to 4.9–5.0. The presence of these experimental strains as major organisms in the sausages after fermentation and ripening was confirmed on the bases of their genetic fingerprints. The flavour profiles of the experimental sausages produced by these probiotic or protective strains were similar with that produced by the commercial meat starter culture and commercial North European dry sausage recipe.
Original languageEnglish
Pages (from-to)111-16
Number of pages6
JournalMeat Science
Volume58
Issue number2
DOIs
Publication statusPublished - 2001
MoE publication typeA1 Journal article-refereed

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Lactobacillus rhamnosus
Lactobacillus plantarum
Probiotics
starter cultures
sausages
Meat
Fermentation
Lactic Acid
flavor
meat
Tyramine
Biogenic Amines
Dermatoglyphics
Histamine
Amines
Pediococcus pentosaceus
High Pressure Liquid Chromatography
Bacteria
lactic acid
probiotics

Cite this

Erkkilä, S., Petäjä, E., Eerola, S., Lilleberg, L., Mattila-Sandholm, T., & Suihko, M-L. (2001). Flavour profiles of dry sausages fermented by selected novel meat starter cultures. Meat Science, 58(2), 111-16. https://doi.org/10.1016/S0309-1740(00)00135-2
Erkkilä, S. ; Petäjä, E. ; Eerola, S. ; Lilleberg, L. ; Mattila-Sandholm, Tiina ; Suihko, Maija-Liisa. / Flavour profiles of dry sausages fermented by selected novel meat starter cultures. In: Meat Science. 2001 ; Vol. 58, No. 2. pp. 111-16.
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abstract = "Probiotic or bioprotective Lactobacillus rhamnosus strains GG, LC-705 and E-97800 as well as Pediococcus pentosaceus E-90390 and Lactobacillus plantarum E-98098 were studied for their ability to act as main fermenting organisms in the manufacturing process of dry sausages. In the preliminary tests, their abilities to produce lactic acid and biogenic amines, histamine or tyramine, were studied in MRS broth and analysed by high-performance liquid chromatography. The strains produced higher or equal amounts of lactic acid compared to control and were amine negative. During the actual fermentation process of dry sausages the numbers of inoculated bacteria increased from the level 6.5–7.0 log cfu/g to 8.0–9.0 log cfu/g. The most fast growing strains were P. pentosaceus E-90390 and the control while the growth of L. plantarum E-98098 and L. rhamnosus LC-705 were the slowest. The pH value of the sausages decreased from 5.6 to 4.9–5.0. The presence of these experimental strains as major organisms in the sausages after fermentation and ripening was confirmed on the bases of their genetic fingerprints. The flavour profiles of the experimental sausages produced by these probiotic or protective strains were similar with that produced by the commercial meat starter culture and commercial North European dry sausage recipe.",
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Erkkilä, S, Petäjä, E, Eerola, S, Lilleberg, L, Mattila-Sandholm, T & Suihko, M-L 2001, 'Flavour profiles of dry sausages fermented by selected novel meat starter cultures', Meat Science, vol. 58, no. 2, pp. 111-16. https://doi.org/10.1016/S0309-1740(00)00135-2

Flavour profiles of dry sausages fermented by selected novel meat starter cultures. / Erkkilä, S. (Corresponding Author); Petäjä, E.; Eerola, S.; Lilleberg, L.; Mattila-Sandholm, Tiina; Suihko, Maija-Liisa.

In: Meat Science, Vol. 58, No. 2, 2001, p. 111-16.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Flavour profiles of dry sausages fermented by selected novel meat starter cultures

AU - Erkkilä, S.

AU - Petäjä, E.

AU - Eerola, S.

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AU - Mattila-Sandholm, Tiina

AU - Suihko, Maija-Liisa

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N2 - Probiotic or bioprotective Lactobacillus rhamnosus strains GG, LC-705 and E-97800 as well as Pediococcus pentosaceus E-90390 and Lactobacillus plantarum E-98098 were studied for their ability to act as main fermenting organisms in the manufacturing process of dry sausages. In the preliminary tests, their abilities to produce lactic acid and biogenic amines, histamine or tyramine, were studied in MRS broth and analysed by high-performance liquid chromatography. The strains produced higher or equal amounts of lactic acid compared to control and were amine negative. During the actual fermentation process of dry sausages the numbers of inoculated bacteria increased from the level 6.5–7.0 log cfu/g to 8.0–9.0 log cfu/g. The most fast growing strains were P. pentosaceus E-90390 and the control while the growth of L. plantarum E-98098 and L. rhamnosus LC-705 were the slowest. The pH value of the sausages decreased from 5.6 to 4.9–5.0. The presence of these experimental strains as major organisms in the sausages after fermentation and ripening was confirmed on the bases of their genetic fingerprints. The flavour profiles of the experimental sausages produced by these probiotic or protective strains were similar with that produced by the commercial meat starter culture and commercial North European dry sausage recipe.

AB - Probiotic or bioprotective Lactobacillus rhamnosus strains GG, LC-705 and E-97800 as well as Pediococcus pentosaceus E-90390 and Lactobacillus plantarum E-98098 were studied for their ability to act as main fermenting organisms in the manufacturing process of dry sausages. In the preliminary tests, their abilities to produce lactic acid and biogenic amines, histamine or tyramine, were studied in MRS broth and analysed by high-performance liquid chromatography. The strains produced higher or equal amounts of lactic acid compared to control and were amine negative. During the actual fermentation process of dry sausages the numbers of inoculated bacteria increased from the level 6.5–7.0 log cfu/g to 8.0–9.0 log cfu/g. The most fast growing strains were P. pentosaceus E-90390 and the control while the growth of L. plantarum E-98098 and L. rhamnosus LC-705 were the slowest. The pH value of the sausages decreased from 5.6 to 4.9–5.0. The presence of these experimental strains as major organisms in the sausages after fermentation and ripening was confirmed on the bases of their genetic fingerprints. The flavour profiles of the experimental sausages produced by these probiotic or protective strains were similar with that produced by the commercial meat starter culture and commercial North European dry sausage recipe.

U2 - 10.1016/S0309-1740(00)00135-2

DO - 10.1016/S0309-1740(00)00135-2

M3 - Article

VL - 58

SP - 111

EP - 116

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 2

ER -

Erkkilä S, Petäjä E, Eerola S, Lilleberg L, Mattila-Sandholm T, Suihko M-L. Flavour profiles of dry sausages fermented by selected novel meat starter cultures. Meat Science. 2001;58(2):111-16. https://doi.org/10.1016/S0309-1740(00)00135-2