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Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-06-27 , DOI: 10.1111/ijfs.14695 Carlos Pasqualin Cavalheiro 1, 2, 3 , Claudia Ruiz‐Capillas 2 , Ana Maria Herrero 2 , Francisco Jiménez‐Colmenero 2 , Tatiana Pintado 2 , Cristiano Ragagnin Menezes 3 , Leadir Lucy Martins Fries 3
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-06-27 , DOI: 10.1111/ijfs.14695 Carlos Pasqualin Cavalheiro 1, 2, 3 , Claudia Ruiz‐Capillas 2 , Ana Maria Herrero 2 , Francisco Jiménez‐Colmenero 2 , Tatiana Pintado 2 , Cristiano Ragagnin Menezes 3 , Leadir Lucy Martins Fries 3
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The impact of free and encapsulated Lactobacillus plantarum addition on the physicochemical and microbiological properties during chilled storage (60 days) of dry‐fermented sausages have been studied. Control (C) treatment was performed without probiotic incorporation, and the reformulation was comprised of L. plantarum as free cells (F) in alginate spheres (EA), in water‐in‐oil simple emulsion (ESM) and in water‐in‐oil‐in‐water double emulsion (EDM). After 60 days of storage, lower (P < 0.05) lipid oxidation was observed in F and EA (0.602–0.625 mg MDA kg−1) while it was higher (P < 0.05) in EDM (1.949 mg MDA kg−1). Treatments C and ESM presented intermediate TBARS levels compared to other treatments at the end of storage. All dry‐fermented sausages presented high levels of lactic acid bacteria during the whole chilled storage (8.06–9.29 log CFU g−1 at day 0 and 8.02–9.35 log CFU g−1); however, EA treatment presented the highest L. plantarum viability even at 60 days of storage (8.34 log CFU g−1). Therefore, the strategy of L. plantarum inoculation in alginate spheres seems to be the best strategy for the delivery of probiotics during chilled storage of dry‐fermented sausages.
中文翻译：
封装的植物乳杆菌作为益生菌对冷藏过程中干香肠的影响
研究了添加和封装的植物乳杆菌对干发酵香肠冷藏（60天）期间理化和微生物特性的影响。进行对照（C）处理时未掺入益生菌，并且重新配制的植物乳杆菌是藻酸盐球（EA），油包水简单乳液（ESM）和水包水中的游离细胞（F）。水包油双重乳液（EDM）。储存60天后， 在F和EA（0.602–0.625 mg MDA kg -1）中观察到较低的（P <0.05）脂质氧化，而 在EDM（1.949 mg MDA kg -1）中则较高（P <0.05）。）。与储存结束时的其他处理相比，处理C和ESM呈现中等的TBARS水平。整个冷冻贮存期间的所有干发酵香肠呈现高水平的乳酸菌（8.06-9.29日志CFU克-1在第0天和8.02-9.35日志CFU克-1）; 但是，EA处理即使在60天的贮藏中也显示出最高的植物乳杆菌活力（8.34 log CFU g -1）。因此，在藻酸盐球体内接种植物乳杆菌的策略似乎是冷藏干发酵香肠过程中输送益生菌的最佳策略。
更新日期：2020-06-27
中文翻译：
封装的植物乳杆菌作为益生菌对冷藏过程中干香肠的影响
研究了添加和封装的植物乳杆菌对干发酵香肠冷藏（60天）期间理化和微生物特性的影响。进行对照（C）处理时未掺入益生菌，并且重新配制的植物乳杆菌是藻酸盐球（EA），油包水简单乳液（ESM）和水包水中的游离细胞（F）。水包油双重乳液（EDM）。储存60天后， 在F和EA（0.602–0.625 mg MDA kg -1）中观察到较低的（P <0.05）脂质氧化，而 在EDM（1.949 mg MDA kg -1）中则较高（P <0.05）。）。与储存结束时的其他处理相比，处理C和ESM呈现中等的TBARS水平。整个冷冻贮存期间的所有干发酵香肠呈现高水平的乳酸菌（8.06-9.29日志CFU克-1在第0天和8.02-9.35日志CFU克-1）; 但是，EA处理即使在60天的贮藏中也显示出最高的植物乳杆菌活力（8.34 log CFU g -1）。因此，在藻酸盐球体内接种植物乳杆菌的策略似乎是冷藏干发酵香肠过程中输送益生菌的最佳策略。
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