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Application of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausage

Coelho, Samira Reis, Lima, Ítalo Abreu, Martins, Maurilio Lopes, Benevenuto Júnior, Augusto Aloísio, Torres Filho, Robledo de Almeida, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.102 pp. 254-259
Lactobacillus paracasei, acidity, fermented sausages, food processing, functional foods, lactic acid bacteria, lactulose, nitrites, nutritive value, pH, prebiotics, probiotics, proximate composition, salami, sensory properties, water activity
The purpose of this study was to evaluate how the incorporation of the probiotic culture Lactobacillus paracasei and the prebiotic lactulose in dry-fermented sausage affects the technological, microbiological and sensorial characteristics of the products. Four formulations were analyzed: CONT (without prebiotic or probiotic); PREB (with 2% lactulose); PROB (with 108 CFU/g of L. paracasei); and SYMB (with 2% lactulose and 108 CFU/g of L. paracasei). The functional ingredients did not affect (P > 0.05) the water activity, pH, moisture, acidity and lactic acid bacteria counts during ripening process. Lower (P < 0.05) residual nitrite values were observed in sausages added with probiotic (7.20 ± 1.32 mg NO2/kg) than in the other treatments (11.38 ± 3.21 mg NO2/kg). The proximate composition and the sensorial attributes were not affected (P > 0.05) by the treatments. A mean concentration of 2.16 ± 0.39% of lactulose was observed in PREB and SYMB sausages and a count of 7.59 ± 0.37 log CFU/g of L. paracasei was observe in PROB and SYMB sausages. The incorporation of lactulose and L. paracasei into this traditional meat product resulted in a potential probiotic and symbiotic salami, adding additional nutritional benefits for the consumer.