Institute of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlin, Nam. T. G. Masaryka 275, Zlin, 760 01, Czech Republic.
Meat Sci. 2013 Jul;94(3):275-9. doi: 10.1016/j.meatsci.2013.03.005. Epub 2013 Mar 16.
Common starter cultures used in fermented mutton sausages were substituted by probiotic strains of Lactobacillus acidophilus CCDM 476 and Bifidobacterium animalis 241a. Technological properties of the traditional and the probiotic sausages were compared. The potential probiotic effect was evaluated by enumeration of bifidobacteria and lactobacilli in stool samples of 15 volunteers before and after a 14-day consumption period. The numbers of lactobacilli (10(7) cfu/g) and bifidobacteria (10(3) cfu/g) in the final product did not affect the technological properties. The use of L. acidophilus as a starter culture was found more beneficial than the use of B. animalis. Even after 60 days of storage, high counts of L. acidophilus (10(6) cfu/g) were detected; on the other hand, the counts of B. animalis were under the detection limit. Regarding sensory properties, the probiotic products showed better texture, and, curiously, a reduction of the typical smell of mutton. The numbers of lactobacilli in stool samples increased significantly after the consumption of the probiotic sausages.
常用的发酵羊肉香肠起始培养菌被嗜酸乳杆菌 CCDM476 和动物双歧杆菌 241a 的益生菌菌株替代。比较了传统香肠和益生菌香肠的工艺特性。通过对 15 名志愿者在食用 14 天前后粪便样本中双歧杆菌和乳酸菌的计数，评估了潜在的益生菌效应。最终产品中乳酸菌（10(7)cfu/g）和双歧杆菌（10(3)cfu/g）的数量并不影响工艺特性。与使用动物双歧杆菌相比，使用嗜酸乳杆菌作为起始培养菌更为有益。即使在 60 天的储存期后，仍能检测到高浓度的嗜酸乳杆菌（10(6)cfu/g）；另一方面，动物双歧杆菌的数量低于检测限。就感官特性而言，益生菌产品的质地更好，而且，有趣的是，羊肉的典型气味有所减轻。食用益生菌香肠后，粪便样本中的乳酸菌数量显著增加。
