Related Experiment Videos
Bioprotectives and probiotics for dry sausages
Susanna Työppönen1, Esko Petäjä, Tiina Mattila-Sandholm
1Department of Food Technology, University of Helsinki, Helsinki, Finland. susanna.tyopponen@broilertalo.fi
International Journal of Food Microbiology
|May 15, 2003
Summary
Bioprotective lactic acid bacteria enhance dry sausage safety by producing antimicrobial compounds, potentially acting as probiotics and fermenting agents. These bacteria help combat harmful pathogens like Listeria monocytogenes and E. coli O157:H7.
Area of Science:
- Food Microbiology
- Food Safety
- Meat Science
Background:
- Dry sausage microbial stability relies on the hurdle concept.
- Existing hurdles are insufficient to prevent Listeria monocytogenes and E. coli O157:H7 survival.
- Lactic acid bacteria (LAB) offer bioprotective properties beyond lactic acid production.
Purpose of the Study:
- To explore the role of bioprotective LAB in dry sausage safety.
- To investigate LAB's potential as probiotics and fermenting agents.
- To understand LAB's contribution to inhibiting pathogens through antimicrobial compounds.
Main Methods:
- Review of current literature on hurdle technology in dry sausages.
- Analysis of antimicrobial compounds produced by LAB, including bacteriocins.
- Evaluation of probiotic applications in meat products.
Main Results:
- Bioprotective LAB produce antimicrobial peptides (bacteriocins) and other compounds.
- LAB can contribute to pathogen inhibition, enhancing safety.
- Probiotic potential of LAB in dry sausage manufacturing is an emerging area.
Conclusions:
- Lactic acid bacteria serve as effective bioprotective cultures in dry sausages.
- LAB can act as probiotics and fermenting agents, improving meat product safety.
- Antimicrobial compound production by LAB is key to their safety-enhancing role.