Probiotic Fermented Sausage: Viability of Probiotic Microorganisms and Sensory Characteristics

Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium lactis

The objectives of the study were to improve the functionality of fermented salami using probiotics, to evaluate the effects of the addition of probiotics on the physicochemical and microbiological characteristics and sensory acceptance of fermented salami, and to introduce a brand-new probiotic food to the market for meat products. Fermented salami samples were produced using various formulations, including no probiotic (A), non-probiotic starter cultures (B) or probiotic cultures [Lacticaseibacillus rhamnosus LR32 200B (C), Lactiplantibacillus plantarum LP115 400B (D), Bifidobacterium lactis BB12 (E), and L. rhamnosus LR32 200B + L. plantarum LP115 400B (F)]. The samples were kept at 4°C for 60 days, and their probiotic viability as well as their chemical, physical, microbiological, and sensory qualities were assessed at intervals of 0, 15, 30, 45, and 60 days. The probiotic addition enhanced the safety and quality of the product while favorably affecting the microbiological, physical, chemical, and sensory properties of the samples. The sample produced with mixed probiotics (F) had the highest moisture and fat content and the lowest pH. Lactic acid bacteria counts were found above 6.0 log CFU/g in the samples produced with probiotic at the end of the storage. Probiotic added products were rated higher than products without probiotics in terms of color, texture, flavor, and overall acceptance during storage. Consequently, a probiotic fermented salami with high probiotic cell counts and meeting the sensory preferences of the consumers was produced.

Genome-Based Identification and Characterization of Bacteriocins Selectively Inhibiting Staphylococcus aureus in Fermented Sausages

The bacteriocin-producing Lactiplantibacillus plantarum SL47 was isolated from conventional fermented sausages, and the bacteriocin SL47 was purified using ethyl acetate, Sephadex G-25 gel chromatography, and reversed-phase high-performance liquid chromatography (RP-HPLC). Bacteriocin SL47 was identified by HPLC-MS/MS combined with whole-genome sequencing, and the results showed it consisted of plantaricin A, J, K, and N. Further characterization analysis showed that the bacteriocin SL47 was highly thermostable (30 min, 121 °C), pH stable (2-10), sensitive to protease and exhibited broad-spectrum antibacterial ability against Gram-positive and Gram-negative bacteria. The mechanism of action showed that the bacteriocin SL47 increased cell membrane permeability, and 2 × minimum inhibitory concentration (MIC) treatment for 40 min caused apoptosis of Staphylococcus aureus F2. The count of S. aureus in the sausage that was inoculated with L. plantarum SL47 and bacteriocin SL47 decreased by about 64% and 53% of that in the initial stage, respectively. These results indicated the potential of L. plantarum SL47 and bacteriocin SL47 as a bio-preservative in meat products.

Characteristics of Lactic Acid Bacteria as Potential Probiotic Starters and Their Effects on the Quality of Fermented Sausages

The aim of this study was to explore the potential of commercial lactic acid bacteria (LAB) as probiotic starters in fermented sausages. We initially investigated the growth activity, acid production capability, and tolerance to fermentation conditions of Lactobacillus sakei, Lactiplantibacillus plantarum, and Pediococcus pentosaceus. All three LAB strains proved viable as starters for fermented sausages. Subsequently, we explored their potential as probiotics based on their antibacterial and antioxidant capabilities. L. plantarum exhibited stronger inhibition against Escherichia coli and Staphylococcus aureus. All three strains displayed antioxidant abilities, with cell-free supernatants showing a higher antioxidant activity compared to intact cells and cell-free extracts. Moreover, the activities of superoxide dismutase, glutathione peroxidase, and catalase were stronger in the cell-free supernatant, cell-free extract, and intact cell, respectively. Finally, we individually and collectively inoculated these three LAB strains into sausages to investigate their impact on quality during the fermentation process. External starters significantly reduced pH, thiobarbituric acid reactive substances, and sodium nitrite levels. The improvements in color and texture had positive effects, with the L. plantarum inoculation achieving higher sensory scores. Overall, all three LAB strains show promise as probiotic fermentation starters in sausage production.

Probiotic-fortified fruit juices: Health benefits, challenges, and future perspective

Consumers' growing interest in using foods that improve health has motivated researchers and the food industry to develop new functional products, such as foods containing probiotics or live microbes. Probiotics have functional attributes that could satisfy most basic nutritional and therapeutic supplementation requirements. These microbes positively respond to clinical therapies against diseases and illnesses such as rotavirus-associated diarrhea, irritable bowel syndrome, and food allergies. Moreover, the role of probiotics in the prevention and treatment of obesity, diabetes, cancer, and diseases related to pathogenic microbes is an exciting and rapidly advancing research arena. Probiotic supplementation usually involves dairy products. However, because of the growing number of individuals affected by lactose intolerance and/or vegans, other food matrices like fruits, vegetables, cereals, and so on, have been studied as potential carriers for these microorganisms, presenting an alternative and better source in the process of assessing novel probiotic strains. The present review discusses the various factors affecting the survival of probiotics during storage in fruit juices, the possible effect of probiotics on sensory attributes and the overall acceptance of the products, and future technologies to improve the viability of probiotics.

Functional yogurt, enriched and probiotic: A focus on human health

The food industry has always sought to produce products enriched with vitamins, probiotics, polyphenols, and other bioactive compounds to improve physiological function, enhance nutritional value, and provide health. These compounds are essential for human health, and their deficiency can lead to adverse effects. Therefore, food enrichment is an important strategy to improve the nutritional value and, in some cases, improve the quality of food. Recently, functional foods have been very popular around the world. Among food products, dairy products constitute a major part of people's diet, and due to the high consumption of dairy products, including yogurt, the enrichment of this product effectively reduces or prevents diseases associated with nutritional deficiencies. Most consumers generally accept yogurt due to its high nutritional value and low price. So, it can be considered a good candidate for enrichment with micronutrients and probiotics. In recent years, using functional foods to prevent various diseases has become a popular topic for research. In this study, the effect of fortified yogurt in preventing diseases and improving deficiencies has been investigated, and it has been proven that super healthy yogurt has a positive effect on human health.

Applicability of the probiotic Lactiplantibacillus plantarum BFL as an adjunct culture in a dry fermented sausage

The addition of probiotic bacteria to a meat batter allows the development of functional fermented sausages. The aim of this work was to study the effect of microencapsulated Lactiplantibacillus plantarum BFL (EP) and as free cells (FP) on microbiological, physicochemical, and sensory parameters of fermented sausages during the drying stage and on the product ready for consumption. The microencapsulation of L. plantarum BFL did not improve its viability during the drying stage. In addition, sausages inoculated with L. plantarum BFL (FP and EP) caused lower residual nitrites values, pH values and Escherichia coli counts than the Control (C). However, only the presence of free cells of L. plantarum BFL (FP) caused a decrease in the Enterobacteriaceae and mannitol salt-positive Staphylococcus counts. In the sensory analysis, no significant differences were found in the acceptability of the different sausages. However, the acidity in probiotic sausages (FP and EP) was an attribute that consumers highlighted. The probiotic L. plantarum BFL could adapt and survive at high doses in the matrix of an industrial fermented sausage. Therefore, its use could represent a strategy both for biocontrol of pathogens and for the development of functional meat products.

Effects of anaerobic and respiratory adaptation of Lacticaseibacillus casei N87 on fermented sausages production

Lacticaseibacillus casei N87 was used as starter culture for the production of fermented sausages. The strain was cultivated in anaerobic (A) and respiratory (growth in presence of oxygen and supplementation with haeme and menaquinone in the growth medium; R) conditions. Control without the starter culture inoculation and with the addition of 150 mg/kg of nitrate was also included. The effect on physico-chemical parameters (pH, Aw, weight loss, and color), microbial population, volatilome, proteolysis as well as the survival of the strain was evaluated during 90 days of ripening. Q-PCR and DGGE-PCR analyses demonstrated the ability of the strain used in this study to adapt to this environment and carry out the sausage's fermentation process. The inoculation of the strain did not have any effect on the Aw values, which decreased similarly in the different samples whereas the pH was lower in A samples (5.2) and the weight loss in R samples (2.5% less than the others). The color parameters of the samples inoculated with the starter cultures were comparable to those of the control added with nitrate. The concentration of aldehydes that usually are identified as marker of oxidation processes was similar in the samples inoculated with the starter cultures adapted under respiratory conditions and in the control. On the contrary, a higher level was detected in the samples inoculated with the starter cultivated under anaerobic conditions. The proteolysis that occurred during the ripening indicates the differentiation of the A samples from the others. Nonetheless, the volatile profiles of the inoculated fermented sausages were similar. The study demonstrated that aerobic adaptation of Lcb. casei N87 starter culture gave similar color parameters and amounts of aldehydes in sausages fermentations without nitrate compared to conventional fermentations with nitrate.

Effects of the addition of leucine on flavor and quality of sausage fermented by Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475

Methyl-branched aldehydes, especially 3-methylbutanal, have been reported to be perceived either as a malty or as a nutty/chocolate-like aroma and were considered an important flavor contributor in fermented meat products. Decomposition of leucine (Leu) by branched-chain amino acid transaminase (BACT) is a crucial step in the metabolism of Leu to 3-methylbutanal. This study was conducted to explore the effects of mixed-starter culture (Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475) and addition of Leu (0, 1, and 3 mM) on the flavor and quality of fermented sausages. The pH, water activity, texture profile analysis, color, counts of lactic acid bacteria (LAB) and staphylococci, peptide, and flavor compounds were detected during fermentation. The results showed that the starter culture group increased hardness, elasticity, the counts of LAB and staphylococci, peptide content, volatile flavor compounds, as well as the sensorial scores of sausage, while decreasing pH, a _w , and L* and b* values compared with the non-inoculation group. The mixed starter of adding with 3 mM Leu enhanced the content of 3-methylbutanal and overall flavor of fermented sausages. It is applicable to directionally produce methyl-branched aldehydes and improve the overall quality of fermented sausage by the addition of Leu and using starter of L. fermentum YZU-06 and S. saprophyticus CGMCC 3475.

New sources of lactic acid bacteria with potential antibacterial properties

In the face of the growing demand for functional food, the search for new sources of lactic acid bacteria (LAB) becomes a priority. In our research, we used multiplied culture conditions followed by identification via the matrix-assisted laser desorption ionization-time of flight mass spectrometry for seeking LAB strains in plant- and animal-derived sources. Furthermore, the selected LAB isolates were examined for their proteolytic activity as well as antimicrobial action against different bacterial pathogens. The applied method appeared to be useful tool for searching LAB strains within different types of the biological matrices. The best source of the LABs was from calf. Comparing properties of the two selected LABs, those isolated from calf demonstrated the greatest proteolytic and antibacterial properties suggesting that gastrointestinal microbiota are the most valuable LAB source. Nevertheless, second selected strain derived from pickled cucumber juice may be also treated as a promising source of potential probiotic strains.

Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured ham

Foul-smelling odors are main quality defects of dry-cured ham, which are connected with the excessive degradation of the structural proteins and excessive oxidation of lipids caused by the abnormal growth of spoilage microorganisms, threatening the development of dry-cured ham industry. Characterizing the key microorganisms and metabolites resulted in the spoilage of dry-cured ham, and discussing the relationship between spoilage microorganisms and metabolites are the key aspects to deeply understand the formation mechanism of off-odor in dry-cured ham. Until now, there is no detailed discussion or critical review on the role of spoilage microorganisms in developing the off-odor of dry-cured ham, and the regulation of off-odor and spoilage microorganisms by starter cultures has been not discussed. This review shows the recent achievement in the off-odor formation mechanism of dry-cured ham, and outlines the potential regulation of off-odor defects in dry-cured ham by starter cultures. Results from current research show that the abnormal growth of Lactic acid bacteria, Micrococcaceae, Enterobacteriaceae, Yeasts and Molds plays a key role in developing the off-odor defects of dry-cured ham, while the key spoilage microorganisms of different type hams are discrepant. High profile of aldehydes, acids, sulfur compounds and biogenic amines are responsible for off-odor development in spoiled dry-cured ham. Several starter cultures derived from these species of Staphylococcus, Penicillium, Debaryomyces, Pediococcus and Lactobacillus show a great potential to prevent microbiological hazards and improve flavor quality of dry-cured ham, whereas, the ecology, function and compatibility of these starter cultures with the processing parameters of dry-cured ham need to be further evaluated in the future.

Fostering next-generation probiotics in human gut by targeted dietary modulation: An emerging perspective

Emerging evidence and an in-depth understanding of the microbiome have helped in identifying beneficial commensals and their therapeutic potentials. Specific commensal taxa/ strains of the human gut microbiome have been positively associated with human health and recently termed as next-generation probiotics (NGPs). Of these, Akkermansia muciniphila, Ruminococcus bromii, Faecalibacterium prausnitzii, Anaerobutyricum hallii, and Roseburia intestinalis are the five most relevant gut-derived NGPs that have demonstrated therapeutic potential in managing metabolic diseases. Specific and natural dietary interventions can modulate the abundance and activity of these beneficial bacteria in the gut. Hence, the understanding of targeted stimulation of specific NGP by specific probiotic-targeted diets (PTD) is indispensable for the rational application of their combination. The supplementation of NGP with its specific PTD will help the strain(s) to compete with harmful microbes and acquire its niche. This combination would enhance the effectiveness of NGPs to be used as "live biotherapeutic products" or food nutraceuticals. Under the current milieu, we review various PTDs that influence the abundance of specific potential NGPs, and contemplates potential interactions between diet, microbes, and their effects on host health. Taking into account the study mentioned, we propose that combining NGPs will provide an alternate solution for developing the new diet in conjunction with PTD.

A comprehensive review on the development of probiotic supplemented confectioneries

Probiotics are living organisms that have beneficial effects on host by regulating the microbial balance of the intestinal system. While probiotics are naturally found in yogurt and other fermented foods, they can also be added to many products. Although mostly in dairy products, it is possible to see examples of food products supplemented by probiotics in bakeries, chocolates and confectioneries. Nowadays, the COVID-19 pandemic that the world suffers increased the demand for such functional food products including probiotics. Due to probiotics having potential effects on strengthening the immune system, confectioneries supplemented by probiotics were comprehensively discussed in this review together with the suggestion of a novel gelly composition. The suggested formulation of the product is a gel-like snack contains natural ingredients such as carrot, lemon juice and sugar provided from apples. This research review article provided a guide together with the recommendations for potential probiotic research in candy and confectionery industry.

Indigenous Microbiota to Leverage Traditional Dry Sausage Production

The main issue addressed in this review is the need for innovation in the artisanal production of dry fermented sausages—leveraging rather than discarding tradition, together with some practical strategies available to achieve it. Throughout the text, emphasis is placed on the autochthonous microbiota responsible for the identity and unique sensory characteristics of these products. The available strategies to introduce innovation in this manufacturing process rely on metabolic flexibility of microbial strains. In this sense, this review evaluates the application of several tools aimed at improving the quality and safety of artisanal dry fermented sausages focusing on the microbial community role. The most studied alternatives to enhance dry sausage production comprise the use of autochthonous starter cultures—including functional and/or probiotic strains, the production of bacteriocins, and the generation of bioactive peptides, which have been thoroughly covered herein. The purpose of this work is to review recent research about novel different strategies available for food technologists to improve safety and quality in the manufacture of dry fermented sausages. Additional support strategies—quality product registers and innovation through tradition—have been suggested as complementary actions towards a successful introduction of indigenous microbial communities into traditional dry sausage production.

Microbial diversity of representative traditional fermented sausages in different regions of China

AIMS

The purpose of this experiment was to study the bacterial diversity of traditional fermented sausages from four typical regions of China (Chengdu, Shenzhen, Changsha and Harbin) and to further evaluate their microbiological safety.

METHODS AND RESULTS

The diversity of the microbiota of the sausages was studied using the Illumina HiSeq platform. The results showed that compared with the highest diversity of fermented bacteria in Guangdong, the bacterial diversity of fermented sausage was the lowest in Sichuan. The percentage of dominant phylum (Firmicutes, Cyanophyta, Proteobacter) were 78·39, 13·13 and 7·14% in SC, 35·47, 30·36 and 28·04% in GD, 54·81, 28·91 and 14·00% in HN, 20·20, 58·16 and 17·31% in HB respectively. The main genus distribution of fermented sausages in different regions is varied, but lactic acid bacteria and cyanobacteria are generally the main ones. Traditional fermented sausages using natural fermentation methods have poor microbiological safety, and pathogenic and spoilage micro-organisms such as Acinetobacter, Brochothrix and Pseudomonas have been detected in all four regions.

CONCLUSIONS

The results in this paper provide a microbiota profile of four typical fermented sausages in China. There is a big difference in the microbiota of sausages in different regions, and the good flavour of traditional Chinese fermented sausage is related closely with the abundant microbial resources, however, the natural fermentation method also expose to the product security threats, including spoilage, pathogenic micro-organisms and biogenic amines, etc. SIGNIFICANCE AND IMPACT OF THE STUDY: The results would offer guidance for industrial fermented sausage production with certain flavour and also improve the microbial resource utilization, and contribute to the control of harmful micro-organisms in traditional fermented sausage.

Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation

The aim was to evaluate the use of Lactobacillus casei strains in the fermentation process of low-fat Italian type salami with fructooligosaccharides (FOS). A screening using probiotic strains was performed at pH 5.5, 5.0 and 4.5 and incubation temperatures of 15 and 25 °C. Lactobacillus casei SJRP66 and Lactobacillus casei SJRP169 were selected and added to the low-fat fermented sausage - C (control), FOS (25% reduced fat with 2% FOS), FOS_66 (25% reduced fat with 2% FOS and L.casei SJRP 66) and FOS_169 (25% reduced fat with 2% FOS and L.casei SJRP 169). The evaluation included pH, moisture, lactic acid bacteria count, probiotic count, weight loss, instrumental color, TBARS and texture parameters. FOS_66 and FOS_169 presented a good probiotic count (8 log CFU/g) and similar technological behavior to the control. The addition of the probiotic showed no effect on lipid oxidation and * value. These strains of probiotic showed promising properties for applications in low-fat Italian type salami with healthier appeal.

Assessment of safety aspect and probiotic potential of autochthonous Enterococcus faecium strains isolated from spontaneous fermented sausage

OBJECTIVE

The objectives of this research project were isolation, identification, and evaluation of the safety aspect and probiotics properties of 21 Enterococcus faecium strains isolated from sausages originated from southeastern Serbia.

RESULTS

Analyzed E. faecium isolates showed tolerance to simulated gastrointestinal conditions. All the examined isolates grew well on media with 0.1% and 0.2% of phenol. None of the tested isolates were histamine-producers, while the synthesis of tyramine was observed for E. faecium sk8-1 and sk8-17. Full resistance to antibiotics was not observed for any examined isolate of E. faecium (penicillin, amoxicillin, and ofloxacin showed the effect on all tested isolates). An inhibition zone against examined pathogens was exhibited by all strains, with the largest inhibition zone against Pseudomonas spp., Proteus spp. and E. coli (12-30 mm/MIC values ranged from 0.5 to 12 mg mL^-1).

CONCLUSION

The results indicated that E. faecium isolates from spontaneously fermented sausage showed a potential for further investigation and possible application as probiotics.

Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

Consumer demands for foods promoting health while preventing diseases have led to development of functional foods that contain probiotic bacteria. Fermented dairy products are good substrates for probiotic delivery, but the large number of lactose intolerant people, their high fat and cholesterol content and also due to the growing vegetarianism the consumers are seeking for alternatives. Therefore, researches have been widely studied the feasibility of probiotic bacteria in non-dairy products such as fruits, vegetables, and cereals. This review describes the application of probiotic cultures in non-dairy food products.

Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value

Preserving the efficacy of probiotic bacteria exhibits paramount challenges that need to be addressed during the development of functional food products. Several factors have been claimed to be responsible for reducing the viability of probiotics including matrix acidity, level of oxygen in products, presence of other lactic acid bacteria, and sensitivity to metabolites produced by other competing bacteria. Several approaches are undertaken to improve and sustain microbial cell viability, like strain selection, immobilization technologies, synbiotics development etc. Among them, cell immobilization in various carriers, including composite carrier matrix systems has recently attracted interest targeting to protect probiotics from different types of environmental stress (e.g., pH and heat treatments). Likewise, to successfully deliver the probiotics in the large intestine, cells must survive food processing and storage, and withstand the stress conditions encountered in the upper gastrointestinal tract. Hence, the appropriate selection of probiotics and their effective delivery remains a technological challenge with special focus on sustaining the viability of the probiotic culture in the formulated product. Development of synbiotic combinations exhibits another approach of functional food to stimulate the growth of probiotics. The aim of the current review is to summarize the strategies and the novel techniques adopted to enhance the viability of probiotics.

Effect of encapsulation on the stability and survivability of Enterococcus faecium in a non-dairy probiotic beverage

The main objectives of this work were to study the survivability of five probiotic lactobacilli strains in sour cherry juice and citrate buffer with similar pH values (pH 3.5) during storage at 4 ℃ as well as to encapsulate the strain with the least survival in calcium alginate beads. Enterococcus faecium from probiotic strains in sour cherry juice exhibited the least survival; therefore, this strain was selected for studying the protective effect of microencapsulation in calcium alginate beads. Microencapsulated probiotic cells were incorporated into sour cherry juice and then exposed to harsh conditions (e.g. heat treatment, low pH, and simulated gastrointestinal fluids). Changes in the probiotic survivability, pH and titratable acidity of sour cherry juice were monitored during 60 d. D-values of free cells, calculated at 60, 70 and 80 ℃, were 4.87, 1.48 and 0.43 min, respectively; while, those of microencapsulated cells were 9.41, 3.73 and 1.26 min, respectively. The decrease in the number of free E. faecium after exposure to low pH values (e.g. 2.5, 2 and 1.5) was 2.81, 3.74 and 4.18 log CFU/mL, respectively. Freshly prepared and 30-d old microencapsulated cells, maintained at 4 ℃ in sour cherry juice, showed 1.31, 2.13, 2.37 and 2.19, 2.46, 3.26 log CFU/mL reduction after exposure to similar pH conditions, respectively. The number of free and encapsulated probiotic cells after incubation in simulated gastric and gastrointestinal fluids was 5.86 and 4.81 and 8.05 and 6.61 log CFU/mL, respectively. The sensory attributes of probiotic sour cherry juice samples containing encapsulated cells were better than those fortified with free probiotics.

Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct

BACKGROUND

Five probiotic lactobacilli were tested, alone or in combination with two commercial starters, to select the most suitable strain for a probiotic bovine salami production. Lactobacillus plantarum 299v was used with both starters, to make salami according to a traditional recipe. Salami obtained by using just the starters and by spontaneous fermentation, served as control. Microbial dynamics, as well as the main physico-chemical parameters, were monitored throughout ripening. The survival of probiotic 299v was confirmed by strains' tracking by means of RAPD-PCR coupled to a culture-independent approach PCR-DGGE-based.

RESULTS

The results showed a remarkable viability of the probiotic strain even after 60 days of storage. Experimental salami exhibited the same level of sensory acceptance of control salami, were hygienically safe, and characterised by pH, weight loss and microbiological loads within the ranges conventionally advocated for optimal fermented sausages.

CONCLUSION

Outcomes indicate the workable possibility of using second-quality beef cuts for probiotic salami production. © 2017 Society of Chemical Industry.

Bile acid patterns in commercially available oxgall powders used for the evaluation of the bile tolerance ability of potential probiotics

This study aimed to analyze the bile acid patterns in commercially available oxgall powders used for evaluation of the bile tolerance ability of probiotic bacteria. Qxgall powders purchased from Sigma-Aldrich, Oxoid and BD Difco were dissolved in distilled water, and analyzed. Conjugated bile acids were profiled by ion-pair high-performance liquid chromatography (HPLC), free bile acids were detected as their p-bromophenacyl ester derivatives using reversed-phase HPLC after extraction with acetic ether, and total bile acids were analyzed by enzymatic-colorimetric assay. The results showed that 9 individual bile acids (i.e., taurocholic acid, glycocholic acid, taurodeoxycholic acid, glycodeoxycholic acid, taurochenodeoxycholic acid, glycochenodeoxycholic acid, cholic acid, chenodeoxycholic acid, deoxycholic acid) were present in each of the oxgall powders tested. The content of total bile acid among the three oxgall powders was similar; however, the relative contents of the individual bile acids among these oxgall powders were significantly different (P < 0.001). The oxgall powder from Sigma-Aldrich was closer to human bile in the ratios of glycine-conjugated bile acids to taurine-conjugated bile acids, dihydroxy bile acids to trihydroxy bile acids, and free bile acids to conjugated bile acids than the other powders were. It was concluded that the oxgall powder from Sigma-Aldrich should be used instead of those from Oxoid and BD Difco to evaluate the bile tolerance ability of probiotic bacteria as human bile model.

Health and Safety Considerations of Fermented Sausages

Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages(Escherichia coli,Salmonella enterica,Staphylococcus aureus,Listeria monocytogenes,Clostridium botulinum, andToxoplasma gondii)and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

The Use of Starter Cultures in Traditional Meat Products

Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products’ quality and safety improvement, the selection of particular strains constituting a starter culture should be carried out in the context of its application, since its functionality will depend on the type of sausage and process conditions. Also, strain selection should comply with particular requirements to warrant safety. The aim of the current review is to update the knowledge on the use of starter cultures in traditional meat products, with focus on dry-fermented products. In this manuscript, we will try to give answers to some relevant questions: Which starter cultures are used and why? Why are LAB used? What are their role and their specific mode of action? Which other groups of microorganisms (bacteria and fungi) are used as starter cultures and how do they act? A particular revision of omics approach regarding starter cultures is made since the use of these techniques allows rapid screening of promising wild strains with desirable functional characteristics, enabling the development of starter cultures better adapted to the meat matrix.

Optimization of compositional and structural properties in probiotic sausage production

In this study, the effects of different fat levels and different particle sizes on compositional and structural characteristics of probiotic fermented sausage were investigated. In order to obtain probiotic character, Lactobacillus casei CRL431 was added. The physicochemical, microbiological and sensory analysis were done. The effect of fat level x mincer hole diameter interaction on hardness values were statistically significant (p < 0.005). At the end of the fermentation-ripening period, L.casei CRL-431 count has reached to sufficient microbial count (10(6) cfu/g of probiotic bacteria) to demonstrate the character of probiotic food. A significant positive correlation was found between L.casei CRL431 count and surface appearance, texture and overall acceptability scores (r = 0.60, 0.52, 0.53). The values of TBARS number of probiotic sucuk samples increased during fermentation-ripening. A significant correlation between taste-aroma scores and fat level was detected (r = -0.61,p = 0.0008). Consiquently, the best sensorial quality was determined in L3 samples and the worst sensorial quality was determined in H8 samples.

Trends in dairy and non-dairy probiotic products - a review

Health awareness has grown to a greater extent among consumers and they are looking for healthy probiotic counterparts. Keeping in this view, the present review focuses recent developments in dairy and non-dairy probiotic products. All over the world, dairy probiotics are being commercialized in many different forms. However, the allergy and lactose intolerance are the major set-backs to dairy probiotics. Whereas, flavor and refreshing nature are the major advantages of non-dairy drinks, especially fruit juices. Phenotypic and genotypic similarities between dairy and non-dairy probiotics along with the matrix dependency of cell viability and cell functionality are reviewed. The heterogeneous food matrices of non-dairy food carriers are the major constraints for the survival of the probiotics, while the probiotic strains from non-dairy sources are satisfactory. Technological and functional properties, besides the viability of the probiotics used in fermented products of non-dairy origin are extremely important to get a competitive advantage in the world market. The functional attributes of dairy and non-dairy probiotic products are further enhanced by adding prebiotics such as galacto-oligosaccharide, fructo-oligosaccharide and inulin.

Sugar-coated: exopolysaccharide producing lactic acid bacteria for food and human health applications

The human enteric microbiome represents a veritable organ relied upon by the host for a range of metabolic and homeostatic functions.

Fermented food in the context of a healthy diet: how to produce novel functional foods?

PURPOSE OF REVIEW

This review presents an overview of recent studies on the production of functional fermented foods, of both traditional and innovative natures, and the mapping of the functional compounds involved.

RECENT FINDINGS

The functional aspects of fermented foods are mostly related to the concept of probiotic bacteria or the targeted microbial generation of functional molecules, such as bioactive peptides, during food fermentation. Apart from conventional yoghurt and fermented milks, several fermented nondairy foods are globally gaining in interest, in particular from soy or cereal origin, sometimes novel but often originating from ethnic (Asian) diets. In addition, a range of functional nonmicrobial compounds may be added to the fermented food matrix. Overall, a wide variety of potential health benefits is being claimed, yet often poorly supported by mechanistic insights and rarely demonstrated with clinical trials or even animal models.

SUMMARY

Although functional foods offer considerable market potential, several issues still need to be addressed. As most of the studies on functional fermented foods are of a rather descriptive and preliminary nature, there is a clear need for mechanistic studies and well controlled in-vivo experiments.

Application of evidence on probiotics, prebiotics and synbiotics by food industry: a descriptive study

BACKGROUND

This study assessed how the food industry applies the knowledge and evidence gained from synbiotics, probiotics or prebiotics research in infants, on the general paediatric population. This study also explored: what happens after the clinical trials using infant formula are completed, data is published or remains unpublished; the effectiveness and type of medium the formula manufacturers use to educate consumers on probiotic, prebiotic or synbiotic infant formula.

FINDINGS

This was a descriptive study (a survey) that used a structured questionnaire. All listed companies that manufacture and / or market food products with added probiotics, prebiotics or synbiotics for infants were identified and invited to participate. People responsible for research and development were invited to participate in the survey. A letter of invitation was sent to selected participants and if they expressed willingness to take part in the study, a questionnaire with a written consent form was sent. Descriptive statistics and associations between categorical variables were to be tested using a Chi-square test, a p < 0.05 was statistically significant.A total of 25 major infant formulas, baby food manufacturers were identified, invited to participate in the survey. No company was willing to participate in the survey for different reasons: failure to take any action 5 (20%), decision to participate indefinitely delayed 2 (8%), sensitivity of requested information 3 (12%), company does not conduct clinical trials 1 (4%), company declined without further information 4 (16%), erroneous contact information 6 (24%), refusal by receptionists to forward telephone calls to appropriate staff 3 (12%), language barrier 3 (12%), company no longer agrees to market research 1 (4%).

CONCLUSION

Due to a poor response rate in this study, no conclusion could be drawn on how the food industry applies evidence gained through probiotics, prebiotics or synbiotics research on infants for the benefit of the general paediatric population. More information and greater transparency is needed from the infant formula manufacturers on how they apply the evidence gained from the research on probiotics, prebiotics and synbiotics on infants.