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Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages
Korean J. Food Sci. An. 2018;38:189-202
Published online February 28, 2018
© 2018 Korean Society for Food Science of Animal Resources

Hoa Van Ba, Hyun-Woo Seo, Pil-Nam Seong, Sun-Moon Kang, Yoon-Seok Kim, Soo-Hyun Cho, Beom-Young Park, Jun-Sang Ham*, and Jin-Hyoung Kim*

Animal Products Development and Processing Division, National Institute of Animal Science, Wanju-gun, 55365, Korea
Correspondence to: Jun-Sang Ham
Animal Products Development and Processing Division, National Institute of Animal Science, 1500 kongjwipatjwiro, Iseo-Myeon, Wanju-gun, Jeollabuk-do 55365, Korea
Tel: +82-63-238-7358
Fax: +82-63-238-7397
E-mail: hamjs@korea.kr
Jin-Hyoung Kim
Animal Products Development and Processing Division, National Institute of Animal Science, 1500 kongjwipatjwiro, Iseo-Myeon, Wanju-gun, Jeollabuk-do 55365, Korea
Tel: +82-63-238-7358
Fax: +82-63-238-7397
E-mail: jhkim702@korea.kr
Received December 22, 2017; Revised January 26, 2018; Accepted January 29, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
This study was conducted to evaluate the effects of fermenting temperature on the applicability of Lactobacillus plantarum for production of fermented sausages as starter cultures, and its applicable efficiency was also compared with those inoculated with commercial starter culture or non-inoculated control. The L. plantarum isolated from a naturally-fermented meat, identified by 16S rDNA sequencing and again identified by de novo Assembly Analysis method was used as a starter culture. Six treatments: 3 with L. plantarum at different fermenting temperatures (20, 25 and 30°C), and other 3 treatments (1 with commercial starter culture, 1 with its mixture with L. plantarum and 1 non-inoculated control) fermented under the same conditions (25°C) were prepared. Results revealed that the fermenting temperature considerably affected the pH change in samples added with L. plantarum; the highest pH drop rate (1.57 unit) was obtained on the samples fermented at 30°C, followed by those at 25°C (1.3 unit) and 20°C (0.99 unit) after 4 days fermentation. Increasing the temperature up to 30°C resulted in significantly lower spoilage bacteria count (5.15 log CFU/g) and lipid oxidation level in the products inoculated with L. plantarum. The sensory analysis also showed that the samples added with L. plantarum at 30°C had significantly higher odor, taste and acceptability scores than those fermented at lower temperatures. Under the same processing condition, although the L. plantarum showed slightly lower acidification than the commercial starter culture, however, it significantly improved the eating quality of the product.
Keywords : fermented sausage, Lactobacillus plantarum, sensory quality, starter culture


February 2018, 38 (1)