THE USE OF SELECTED LACTIC ACID BACTERIA STARTER CULTURES FOR IMPROVED THAI SAUSAGE FERMENTATION

Abstract

ABSTRACT Improvement of the conventional sausage fermentation process was investigated by introducing six different external starter cultures including Pediococcus pentosaceous, Pediococcus acidilactici, Weissella cibaria, Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus sakei. The results of microbiological analysis indicated that the dominance of lactic acid bacteria could inhibit the growth of pathogens and spoilage. Sausages inoculated with starters exhibited lower pH (pH = 4.51–4.67) than the uninoculated control. The decrease of pH was attributed to organic acid, mainly by lactic acid production. The initial rate of lactic acid production in sausages inoculated with starter cultures was higher than the control. P. acidilactici showed the highest initial rate of lactic acid production (4.45 × 10−2 g/100g·h) and lactic acid yield (0.89), while the initial rate of lactic acid production and lactic acid yield were 2.66 × 10−2 g/100g·h and 0.63, respectively, in control experiments. The sausage inoculated with P. acidilactici recorded the highest scores for overall acceptability. PRACTICAL APPLICATIONS The fermentation of traditional fermented sausages is caused by natural, wild-type lactic acid bacteria such as lactobacilli and pediococci that originate from the row meat, or the process apparatus or the environment and takes 2–3 days at room temperature. The use of starter cultures in sausages production has improved food safety and to standardize product properties such as flavor compound, lactic acid, color and texture. In addition, the sensory of sausages inoculated with starter cultures are more acceptable than uninoculated sausages.