Publisert 2005

Les på engelsk


Tidsskrift : International journal of food microbiology , vol. 105 , p. 419–431 , 2005

Utgiver : Elsevier

Internasjonale standardnummer :
Trykt : 0168-1605
Elektronisk : 1879-3460

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Klingberg, Trine Danø; Axelsson, Lars; Naterstad, Kristine; Elsser, Dieter; Budde, Birgitte Bjørn

Sak : 3

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Kjetil Aune


Potential probiotic cultures suitable as starter cultures for the Scandinavian-type fermented sausages were identified among strains well-adapted to fermented meats as well as strains originating from a culture collection. From 15 different fermented meat products 22 strains were selected as dominant non-starter lactic acid bacteria (NSLAB). The isolates were identified by RAPD, API and sequence analysis of 16S rRNA and showed to be five strains of Lb. sakei, five strains of Lb. farciminis, five strains belonging to the group of Lb. plantarum/pentosus, four strains of Lb. alimentarius, two strains of Lb. brevis and one strain of Lb. versmoldensis. Heterofermentative strains as well as strains not growing at 37C and not lowering pH below 5.1 in a meat model were excluded leaving 9 strains for further studies. These strains together with 19 strains from a culture collection were evaluated by in vitro methods including survival upon exposure to pH 2.5 or 0.3% oxgall and adhesion to the human colon adenocarcinoma cell line Caco-2 as well as antimicrobial activity against potential pathogens. Strains that fulfilled all the probiotic criteria and showed to be fast acid producers in a meat model included three strains belonging to the group of Lactobacillus plantarum/pentosus (MF1291, MF1298, MF1300) which originated from the dominant NSLAB of fermented meat products. MF1291 and MF1298 were further identified as Lb. plantarum and MF1300 as Lb. pentosus. The three strains were all successfully applied as starter cultures for the production of fermented sausage. The viable count at the end of the processing period reached high cell numbers (4.7×107- 2.9 ×108 cfu/g) and pH of the sausages decreased to pH 4.8-4.9 without any flavour deviation compared to sausage fermented by a commercial meat starter culture.