Technological Aspect of <i>Lactobacillus acidophilus</i> Bauer, <i>Bifidobacterium animalis</i> BB-12 and <i>Lactobacillus rhamnosus</i> LOCK900 USE in Dry-Fermented Pork Neck and Sausage

Abstract

The aim of the present study was to investigate the technology aspect of Lactobacillus acidophilus Bauer and Bifidobacterium animalis subsp. Lactis BB-12 and Lactobacillus rhamnosus LOCK900 use in dry-fermented neck and sausage with regards to oxidative and microbiological stability and color changes occurring during 200 days ripening. The physicochemical parameters value, water activity), oxidative stability (oxidation–reduction potential, TBARS), color changes (L*, a*, b*, ΔE* value) and LAB count were measured directly after 21 days of ripening and 110 and 200 days of refrigerated storage at 4C. The highest LAB count and a lower pH value were found in the neck and sausage inoculated with Lb. acidophilus Bauer. A kind of probiotic agents had an influence on TBARS index and total color parameters. The results strongly suggested that Lb. acidophilus Bauer preserved the quality of dry-fermented pork neck and sausage better than the Bif. animalis and Lb. rhamnosus LOCK0900, especially with regard to discoloration (higher CIE a* value, lower total color difference), lipid oxidation and lactic acid bacteria growth and survival. Practical Applications The three investigated starter cultures could be applied into piece of smoked meat products as well as for comminute meat products. However, physicochemical properties and LAB count supported the view that using of Lb. acidophilus Bauer as a starter culture for dry-fermented pork neck and sausage protected product from oxidation better compared with Bif. animalis and L. rhamnosus LOCK 0900.