Effects of encapsulated starter cultures on microbial and physicochemical properties of traditionally produced and heat treated sausages (sucuks)


BİLENLER T., KARABULUT İ., CANDOĞAN K.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.75, ss.425-433, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 75
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1016/j.lwt.2016.09.003
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.425-433
  • Anahtar Kelimeler: Lactic acid bacteria, Encapsulation, Survival rate, Heat treated sucuk, DRY-FERMENTED SAUSAGES, LACTIC-ACID BACTERIA, STAPHYLOCOCCUS-XYLOSUS, PROBIOTIC BACTERIA, ALGINATE, SURVIVAL, QUALITY, MICROENCAPSULATION, VIABILITY, INOCULATION
  • Ankara Üniversitesi Adresli: Evet

Özet

Starter cultures (Lactobacillus plantarum and Staphylococcus xylosus) were encapsulated by emulsion method using alginate-starch mixture to increase the live cell number when they used in the heat treated (at similar to 70 degrees C for 20 min) and in fermented sucuks. Effects of encapsulated bacteria on microbial and physicochemical properties of heat treated sucuk were investigated. Freeze dried micro particles were characterized in terms of survival rate surface morphology and release profile. The highest survival rate was observed for L. plantarum and S. xylosus at 2% and 0.5% concentrations, respectively. Release test was completed for 14 days with the release rates of 70.21% and 70.34% for S. xylosus and L. plantarum, respectively. The starter cultures were protected by encapsulation against the harsh conditions during fermentation and heat treatment with lower reduction rates suggesting that the microencapsulation of starter cultures is a robust option for the use in the production of heat treated meat products. (C) 2016 Elsevier Ltd. All rights reserved.