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1、LWT-FoodScienceandTechnologyxxx(2010)1e8ContentslistsavailableatScienceDirectLWT-FoodScienceandTechnologyjournalhomepage:www.elsevier.com/locate/lwtEffectofselectedautochthonousstarterculturesonprocessingandqualitycharacteristicsofGreekfermentedsausagesabaaa,*A.M.Baka
2、,E.J.Papavergou,T.Pragalaki,J.G.Bloukas,P.KotzekidouaDepartmentofFoodScienceandTechnology,SchoolofAgriculture,AristotleUniversityofThessaloniki,GR54124Thessaloniki,GreecebLaboratoryofFoodTechnology,DepartmentofFoodHygieneandFoodTechnologyofAnimalOrigin,FacultyofVeteri
3、naryMedicine,AristotleUniversityofThessaloniki,GR54124Thessaloniki,GreecearticleinfoabstractArticlehistory:Selectedautochthonousstarter(SAS)cultures(i.e.Lactobacillussakei8416,Lactobacillussakei4413,andReceived18December2009L.sakei8426,L.plantarum7423andL.curvatus8427
4、)wereusedasstarterculturesinadditiontoReceivedinrevisedformacontroltreatmentintheproductionoffermentedsausages.TheSAScultureshadarapidgrowthand11May2010dominatedthefortuitouspopulationofLABduringthewholefermentationandripeningprocessAccepted18May2010improvingthesensor
5、yattributesincomparisontocontrol.ApartfromthetreatmentproducedwithL.sakei8416,allotherSASculturespreventedthelipidoxidationtovalueslowerthan1mgmalo-Keywords:naldehyde/kg.TheMicrococcaceaecountandtherednessofthesausageswasnotaffectedbytheAutochthonousstarterculturesmok
6、ingandtheacidificationduringthefermentationinthetreatmentsproducedwithL.sakei8416andFermentedmeatproductsBiogenicaminesL.sakei4413.ThetreatmentofL.sakei4413hadthelowest(*P<0.05)contentofallbiogenicamines.InSensoryevaluationcomparisontothecontrol,thereductionoftyraminew
7、as13%,tryptamine55%,cadaverine60%andLacticacidbacteriaputrescine72%.SausagesproducedwithSASculturesL.sakei4413andL.sakei8416hadthehighestscoresforallsensoryattributes.TheresultsindicatedthattheSAScultureofL.sakei4413isthebestautochthonousstartercultureforfermentedsaus
8、ages.Ó2010ElsevierLtd.Allrightsreserved.1.Introductionfermentation,controltheripeningprocessandinhibitthegrowthofspontaneous
