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Preparation of High-Quality Fermented Fish Product
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Low-Fat and High-Quality Fermented Sausages.

Patrizio Tremonte1, Gianfranco Pannella1, Silvia Jane Lombardi1

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This study selected Lactiplantibacillus plantarum Lpls100 as a protective culture for low-fat fermented sausages using lemon albedo. It effectively inhibits Listeria monocytogenes and improves sausage quality, addressing microbial concerns.

Keywords:
Lactiplantibacillus plantarumanti-Listeria activityantimicrobial activitybio-preservationfat replacementlemon albedo

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Area of Science:

  • Food Microbiology
  • Fermentation Science
  • Food Safety

Background:

  • Lemon albedo is explored as a fat replacer in low-fat fermented sausages.
  • Microbiological risks, particularly from Listeria monocytogenes, necessitate bio-protective strategies in these products.

Purpose of the Study:

  • To select an anti-Listeria strain for use as a protective culture in low-fat fermented sausages with lemon albedo.
  • To evaluate the impact of lemon albedo and the selected protective strain on sausage fermentation and quality.

Main Methods:

  • Screening of 67 Lactiplantibacillus plantarum strains for antimicrobial activity against Listeria and interaction with starter cultures.
  • Incorporation of the selected strain (Lactiplantibacillus plantarum Lpls100) into low-fat fermented sausages with lemon albedo.
  • Assessment of fermentation, microbial quality, fatty acid profiles, and sensory attributes, including a Listeria challenge test.

Main Results:

  • Lemon albedo enhanced fatty acid profiles and sensory attributes but decreased water activity, potentially compromising microbial quality.
  • Lactiplantibacillus plantarum Lpls100 demonstrated listericidal activity and promoted starter culture growth.
  • The protective strain counteracted the negative effects of lemon albedo, ensuring microbial quality and inhibiting Listeria spp. effectively.

Conclusions:

  • Lactiplantibacillus plantarum Lpls100 is a suitable protective culture for low-fat fermented sausages containing lemon albedo.
  • This strain effectively inhibits Listeria spp., contributing to the safety and quality of the final product.
  • The study highlights the potential of combining functional ingredients with protective cultures for improved food safety and quality.