The Effect of the Use of the Beneficial Acetic Acid Bacteria Starter Cultures on the Microbiological and Physicochemical Quality of Raw Ripening Sausages
The aim of the study was to assess the possibility of using novel <i>Gluconobacter oxydans</i> strains in the technology of raw ripening sausages and to assess their impact on the microbiological and physico-chemical quality after production and after 6 months of storage process. Four va...
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2024-12-01
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| author | Anna Okoń Anna Łepecka Piotr Szymański Katarzyna Neffe-Skocińska |
| author_facet | Anna Okoń Anna Łepecka Piotr Szymański Katarzyna Neffe-Skocińska |
| author_sort | Anna Okoń |
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| description | The aim of the study was to assess the possibility of using novel <i>Gluconobacter oxydans</i> strains in the technology of raw ripening sausages and to assess their impact on the microbiological and physico-chemical quality after production and after 6 months of storage process. Four variants of sausages were prepared: two control sausages (with salt and with curing salts addition), and two study variants with different acetic acid bacteria starters addition. Microbiological and physicochemical analyses were carried out. All variants of study sausages showed good microbiological quality concerning the total number of microorganisms, lactic acid bacteria, and the absence of pathogenic microorganisms. The synergistic effect of lactic acid bacteria and acetic acid bacteria was observed and a positive effect on the survivability of the native lactic microbiota of study sausages was shown. It was shown that sausage with the addition of acetic acid bacteria (AAB) strains were characterized by higher antioxidant properties compare to control samples. These results were confirmed by the analysis of oxidation–reduction potential and lipid oxidation products, which showed low oxidation–reduction potential (ORP value) and amounts of malondialdehyde (MDA) in the study products. Based on the obtained results of microbiological and physicochemical analysis, the technological usefulness of the study AAB strains, as starter cultures for the production of raw ripening meat products, was demonstrated. |
| format | Article |
| id | doaj-art-2a9bca33999844b58c3701b359705e54 |
| institution | Kabale University |
| issn | 2076-3417 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj-art-2a9bca33999844b58c3701b359705e542025-01-10T13:14:57ZengMDPI AGApplied Sciences2076-34172024-12-0115126310.3390/app15010263The Effect of the Use of the Beneficial Acetic Acid Bacteria Starter Cultures on the Microbiological and Physicochemical Quality of Raw Ripening SausagesAnna Okoń0Anna Łepecka1Piotr Szymański2Katarzyna Neffe-Skocińska3Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 02-532 Warsaw, PolandDepartment of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 02-532 Warsaw, PolandDepartment of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 02-532 Warsaw, PolandInstitute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159C, 02-776 Warszawa, PolandThe aim of the study was to assess the possibility of using novel <i>Gluconobacter oxydans</i> strains in the technology of raw ripening sausages and to assess their impact on the microbiological and physico-chemical quality after production and after 6 months of storage process. Four variants of sausages were prepared: two control sausages (with salt and with curing salts addition), and two study variants with different acetic acid bacteria starters addition. Microbiological and physicochemical analyses were carried out. All variants of study sausages showed good microbiological quality concerning the total number of microorganisms, lactic acid bacteria, and the absence of pathogenic microorganisms. The synergistic effect of lactic acid bacteria and acetic acid bacteria was observed and a positive effect on the survivability of the native lactic microbiota of study sausages was shown. It was shown that sausage with the addition of acetic acid bacteria (AAB) strains were characterized by higher antioxidant properties compare to control samples. These results were confirmed by the analysis of oxidation–reduction potential and lipid oxidation products, which showed low oxidation–reduction potential (ORP value) and amounts of malondialdehyde (MDA) in the study products. Based on the obtained results of microbiological and physicochemical analysis, the technological usefulness of the study AAB strains, as starter cultures for the production of raw ripening meat products, was demonstrated.https://www.mdpi.com/2076-3417/15/1/263acetic acid bacteria (AAB)beneficial startersmeat fermentationbiopreservation process |
| spellingShingle | Anna Okoń Anna Łepecka Piotr Szymański Katarzyna Neffe-Skocińska The Effect of the Use of the Beneficial Acetic Acid Bacteria Starter Cultures on the Microbiological and Physicochemical Quality of Raw Ripening Sausages Applied Sciences acetic acid bacteria (AAB) beneficial starters meat fermentation biopreservation process |
| title | The Effect of the Use of the Beneficial Acetic Acid Bacteria Starter Cultures on the Microbiological and Physicochemical Quality of Raw Ripening Sausages |
| title_full | The Effect of the Use of the Beneficial Acetic Acid Bacteria Starter Cultures on the Microbiological and Physicochemical Quality of Raw Ripening Sausages |
| title_fullStr | The Effect of the Use of the Beneficial Acetic Acid Bacteria Starter Cultures on the Microbiological and Physicochemical Quality of Raw Ripening Sausages |
| title_full_unstemmed | The Effect of the Use of the Beneficial Acetic Acid Bacteria Starter Cultures on the Microbiological and Physicochemical Quality of Raw Ripening Sausages |
| title_short | The Effect of the Use of the Beneficial Acetic Acid Bacteria Starter Cultures on the Microbiological and Physicochemical Quality of Raw Ripening Sausages |
| title_sort | effect of the use of the beneficial acetic acid bacteria starter cultures on the microbiological and physicochemical quality of raw ripening sausages |
| topic | acetic acid bacteria (AAB) beneficial starters meat fermentation biopreservation process |
| url | https://www.mdpi.com/2076-3417/15/1/263 |
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