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Volume 8
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Article

Development of Probiotic Fermented Sausages and Viability Monitoring of Supplemented Lactiplantibacillus plantarum BFL Strain

by
Noelí Sirini
1,
Paula Loyeau
2,
María Ruiz
1,
María Stegmayer
1,
Lorena Soto
1,3,
María Werning
1,
Laureano Frizzo
1,3,
Vanesa Ordoñez
4,
Juana Fernández-López
5 and
Marcelo Rosmini
3,*
1
Laboratory of Food Analysis Med. Vet R. Dalla Santin, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral (UNL), National Council of Scientific and Technical Research (UNL/CONICET), R.P Kreder 2805, Esperanza S3080, Province of Santa Fe, Argentina
2
Food Physicochemical Studies Area of the Institute of Food Technology, Faculty of Chemical Engineering, National University of the Litoral (UNL), 1° de Mayo 3250, Santa Fe S3000, Province of Santa Fe, Argentina
3
Department of Public Health, Faculty of Veterinary Science, National University of the Litoral (UNL), R.P Kreder 2805, Esperanza S3080, Province of Santa Fe, Argentina
4
Laboratory for the Analysis of Fodder Concentrates and Agricultural Supplies of the Faculty of Agricultural Sciences (FCA), National University of the Litoral (UNL), R.P Kreder 2805, Esperanza S3080, Province of Santa Fe, Argentina
5
IPOA Research Group, Agri-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental de la Universidad Miguel Hernández de Elche (CIAGRO-UMH), Ctra. de Beniel km 3.2, 03312 Orihuela, Province of Alicante, Spain
*
Author to whom correspondence should be addressed.
Fermentation 2022, 8(10), 526; https://doi.org/10.3390/fermentation8100526
Submission received: 6 September 2022 / Revised: 30 September 2022 / Accepted: 3 October 2022 / Published: 9 October 2022
(This article belongs to the Special Issue High Quality Functional Food: Potential of Probiotics)
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Abstract

The reformulation of meat products is a pending task for the scientific-technological sector. Fermented meat products can carry probiotics, and studying their effect during the product shelf life currently represents a large area of vacancy. The objective of this work was to study the viability of microencapsulated (E) and unencapsulated (P) Lactiplantibacillus plantarum BFL as well as their effects on the microbiological and physicochemical parameters of fermented sausages preserved at 20 °C and 5 °C during 60 days of storage. The inoculated sausages (P and E) had significantly reduced pH values and potential pathogenic microorganism counts. The viability of encapsulated L. plantarum BFL (E) did not decline during storage as it did in its unencapsulated state (P). In addition, L. plantarum BFL could present an antioxidant effect at 20 °C towards the end of storage. The probiotic L. plantarum BFL generally tolerated the meat matrix conditions; it could be used as a biocontroller since its high viability rates would allow it to be projected as an adjunct culture for the meat industry. However, spray-drying microencapsulation of the probiotic L. plantarum BFL is not recommended as a viability-enhancing strategy in the Salamines Criollos studied in this work.
Keywords: probiotics; lactic acid bacteria; human health probiotics; lactic acid bacteria; human health

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MDPI and ACS Style

Sirini, N.; Loyeau, P.; Ruiz, M.; Stegmayer, M.; Soto, L.; Werning, M.; Frizzo, L.; Ordoñez, V.; Fernández-López, J.; Rosmini, M. Development of Probiotic Fermented Sausages and Viability Monitoring of Supplemented Lactiplantibacillus plantarum BFL Strain. Fermentation 2022, 8, 526. https://doi.org/10.3390/fermentation8100526

AMA Style

Sirini N, Loyeau P, Ruiz M, Stegmayer M, Soto L, Werning M, Frizzo L, Ordoñez V, Fernández-López J, Rosmini M. Development of Probiotic Fermented Sausages and Viability Monitoring of Supplemented Lactiplantibacillus plantarum BFL Strain. Fermentation. 2022; 8(10):526. https://doi.org/10.3390/fermentation8100526

Chicago/Turabian Style

Sirini, Noelí, Paula Loyeau, María Ruiz, María Stegmayer, Lorena Soto, María Werning, Laureano Frizzo, Vanesa Ordoñez, Juana Fernández-López, and Marcelo Rosmini. 2022. "Development of Probiotic Fermented Sausages and Viability Monitoring of Supplemented Lactiplantibacillus plantarum BFL Strain" Fermentation 8, no. 10: 526. https://doi.org/10.3390/fermentation8100526

APA Style

Sirini, N., Loyeau, P., Ruiz, M., Stegmayer, M., Soto, L., Werning, M., Frizzo, L., Ordoñez, V., Fernández-López, J., & Rosmini, M. (2022). Development of Probiotic Fermented Sausages and Viability Monitoring of Supplemented Lactiplantibacillus plantarum BFL Strain. Fermentation, 8(10), 526. https://doi.org/10.3390/fermentation8100526

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