Probiotic Fermented Sausages: Myth or Reality?. (2015)

• Record Type: Journal Article
• Authors: Jofré, Anna; Aymerich, Teresa; Garriga, Margarita
• Is Part Of: Procedia food science. Volume 5(2015)
• Page Start: 133
• Page End: 136
• Publication Date: 2015
• Subjects: LAB -- L. rhamnosus -- L. monocytogenes -- probiotic starter cultures -- low-acid fermented sausages -- adhesion -- colonization; Food -- Periodicals; Food -- Congresses; Food industry and trade -- Periodicals; Food industry and trade -- Congresses; Food; Food industry and trade; Conference proceedings; Periodicals; 664.005
• DOI: 10.1016/j.profoo.2015.09.038
• Languages: English
• ISSNs: 2211-601X

Abstract

Abstract: Experts view the development of functional foods as an opportunity for innovation for the meat industry in line with consumers' concerns on food nutrition, well being and food safety. The main microbiota of fermented sausages consists of lactobacilli, which suggests that properly characterized strains could be selected as starter cultures. The selection of strains from human origin was considered in order to promote their survival in the host. Lactobacillus rhamnosus CTC1679 dominated during the ripening process and temporarily colonized the gastrointestinal tract of healthy volunteers, confirming that this strain could be delivered as a potential probiotic in fermented sausages.