期刊
MEAT SCIENCE
卷 96, 期 2, 页码 948-955出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2013.09.013
关键词
Probiotics; Dry-fermented sausages; L. casei ATCC 393; Multiplex PCR; PCR-DGGE
资金
- European Union (European Social Fund - ESF)
- Greek national funds through the Operational Program Education and Lifelong Learning of the National Strategic Reference Framework (NSRF) - Research Funding Program: Heracleitus II
- European Social Fund
The aim was the assessment of immobilized Lactobacillus casei ATCC 393 on wheat in the production of probiotic dry-fermented sausages and the investigation of the microbial dynamics. For comparison, sausages containing either free L casei ATCC 393 or no starter culture were also prepared. During ripening, the numbers of lactobacilli exceeded 7 log cfu/g, while a drastic decrease was observed in enterobacteria, staphylococci and pseudomonas counts. Microbial diversity was further studied applying a PCR-DGGE protocol. Members of Lactobacillus, Leuconostoc, Lactococcus, Carnobacterium, Brochothrix, Bacillus and Debaryomyces were the main microbial populations detected. Microbiological and strain-specific multiplex PCR analysis confirmed that the levels of L. casei ATCC 393 in the samples after 66 days of ripening were above the minimum concentration for conferring a probiotic effect >= 6 log cfu/g). However, after heat treatment, this strain was detected at the above levels, only in sausages containing immobilized cells. (C) 2013 Elsevier Ltd. All rights reserved.
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