Development of Probiotic Fermented Sausages and Viability Monitoring of Supplemented <i>Lactiplantibacillus plantarum</i> BFL Strain
Noelí Sirini | Paula Loyeau | María Ruiz | María Stegmayer | Lorena Soto | María Werning | Laureano Frizzo | Vanesa Ordoñez | Juana Fernández-López | Marcelo Rosmini
The reformulation of meat products is a pending task for the scientific-technological sector. Fermented meat products can carry probiotics, and studying their effect during the product shelf life currently represents a large area of vacancy. The objective of this work was to study the viability of microencapsulated (E) and unencapsulated (P) <i>Lactiplantibacillus plantarum</i> BFL as well as their effects on the microbiological and physicochemical parameters of fermented sausages preserved at 20 °C and 5 °C during 60 days of storage. The inoculated sausages (P and E) had significantly reduced pH values and potential pathogenic microorganism counts. The viability of encapsulated <i>L. plantarum</i> BFL (E) did not decline during storage as it did in its unencapsulated state (P). In addition, <i>L. plantarum</i> BFL could present an antioxidant effect at 20 °C towards the end of storage. The probiotic <i>L. plantarum</i> BFL generally tolerated the meat matrix conditions; it could be used as a biocontroller since its high viability rates would allow it to be projected as an adjunct culture for the meat industry. However, spray-drying microencapsulation of the probiotic <i>L. plantarum</i> BFL is not recommended as a viability-enhancing strategy in the Salamines Criollos studied in this work.
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