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Probiotics in fermented sausages
Luc De Vuyst1, Gwen Falony, Frédéric Leroy
1Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Applied Biological Sciences and Engineering, Vrije Universiteit Brussel (VUB), Pleinlaan 2, B-1050 Brussels, Belgium.
Meat Science
|November 9, 2011
Summary
Incorporating probiotics into fermented sausages is challenging due to meat matrix conditions. Strain-specific research is crucial to determine health benefits and technological viability of these functional foods.
Area of Science:
- Food Science
- Microbiology
- Functional Foods
Background:
- Probiotic foods are gaining market interest as functional foods with health benefits.
- Commercial application of probiotics in fermented sausages remains limited.
- Fermented meat matrices offer potential for probiotic survival but face challenges like salt, low water activity, and pH.
Purpose of the Study:
- To explore the feasibility and challenges of incorporating probiotic microorganisms into fermented sausages.
- To evaluate the potential health effects and technological characteristics of probiotic fermented meats.
Main Methods:
- Screening for candidate probiotic strains with suitable technological properties from meat bacteria or starter cultures.
- Applying existing probiotic bacteria to meat products.
- Evaluating end-products through human intervention studies and sensory analysis.
Main Results:
- Probiotic viability in fermented sausages is strain-dependent due to challenging matrix conditions.
- Current research is preliminary, with insufficient data to confirm health effects.
- Both technological suitability and health impacts require thorough evaluation.
Conclusions:
- Further research is needed to overcome challenges in applying probiotics to fermented sausages.
- Strain selection and comprehensive product evaluation are essential for developing successful probiotic fermented meats.
- The potential health benefits of probiotic fermented meats are yet to be conclusively demonstrated.
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