Casaburi Annalisa, Di Monaco Rossella, Cavella Silvana, Toldrá Fidel, Ercolini Danilo, Villani Francesco
Department of Food Science, School of Agriculture, Universitá degli Studi di Napoli Federico II, 80055 Portici, Naples, Italy.
Food Microbiol. 2008 Apr;25(2):335-47. doi: 10.1016/j.fm.2007.10.006. Epub 2007 Oct 5.
In this study, three starter formulations including Lactobacillus curvatus and Staphylococcus xylosus strains selected in vitro on the basis of their lipolytic and proteolytic activities were employed for the manufacture of traditional fermented sausages of southern Italy. Microbial population, proteolysis, lipolysis, changes in free amino acids (FAA) and free fatty acids (FFA) and development of characteristic taste and flavor of the final product were investigated. Proteolysis and lipolysis were observed in sausages inoculated with proteolytic and lipolytic S. xylosus coupled with L. curvatus, while the sausage started with only S. xylosus without lactobacilli was identical to the non-inoculated control, indicating that the proteolysis could be due to both microbial activity and endogenous proteases activated by the decrease in pH. The statistical analysis applied to the instrumental and sensory data showed that there was an effect of the starter used on the characteristics of the sausage obtained. In particular, the control samples showed very close features different from the sausages obtained by adding starter cultures. Finally, analyzing the sensory parameters the sausages ripened without starter addition and those started without the L. curvatus AVL3 showed similar features indicating an influence of the presence of the lactobacilli on the final organoleptic quality of the sausages. An appropriate choice of a combination of strains in a starter formulation is fundamental to obtain products of the expected quality.
在本研究中，选用了三种发酵剂配方，其中包含基于体外脂肪分解和蛋白水解活性筛选出的弯曲乳杆菌和木糖葡萄球菌菌株，用于制作意大利南部的传统发酵香肠。研究了微生物种群、蛋白水解、脂肪分解、游离氨基酸（FAA）和游离脂肪酸（FFA）的变化以及最终产品特征性风味的形成。在接种了具有蛋白水解和脂肪分解能力的木糖葡萄球菌与弯曲乳杆菌的香肠中观察到了蛋白水解和脂肪分解现象，而仅以木糖葡萄球菌起始且无乳酸菌的香肠与未接种的对照香肠相同，这表明蛋白水解可能是由于微生物活性以及pH值降低激活的内源蛋白酶共同作用所致。对仪器分析和感官数据进行的统计分析表明，所使用的发酵剂对所获得香肠的特性有影响。特别是，对照样品显示出与添加发酵剂培养物所获得的香肠非常不同的特征。最后，分析感官参数发现，未添加发酵剂成熟的香肠和未使用弯曲乳杆菌AVL3起始的香肠具有相似的特征，这表明乳酸菌的存在对香肠的最终感官品质有影响。在发酵剂配方中适当选择菌株组合对于获得预期质量的产品至关重要。
