Velasco Lina, Loeffler Myriam, Torres Isabel, Weiss Jochen
Department of Food Material Science Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany.
Food Sci Nutr. 2021 Jan 23;9(3):1312-1322. doi: 10.1002/fsn3.2054. eCollection 2021 Mar.
This study puts a focus on the influence of microbial in situ heteropolysaccharide (HePS) formation on the quality of raw fermented sausages (salami). Since exopolysaccharide-production is often triggered by sub-optimal growth conditions, the influence of different fermentation temperatures was also investigated. For this reason, the sausage batter was inoculated with ( TMW 1.1478) or without ( TMW 1.2037; control) a HePS-producing starter culture (inoculation concentration ~10 CFU/g), and the sausages fermented at either 10, 16, or 24°C (7 days), followed by a drying period at 14°C until the final weight loss of 31% was reached. Microbial growth, pH, and weight loss development were monitored and the products further characterized using texture profile analysis and a sensory test. HePS in the salami matrix were determined using confocal laser scanning microscopy and a semi-quantitative data interpretation approach. Sausages containing were found to be significantly ( < .05) softer compared with control samples, which was also confirmed in the sensory analysis. The different fermentation temperatures had an influence on the drying speed. Here, sausages produced with needed more time to reach the final weight loss of 31% as compared to control samples, which could be attributed to the presence of exopolysaccharides in the matrix ( < .05). Using HePS-forming starter cultures in raw fermented sausage manufacturing can lead to products with a softer texture (undesired in Europe) depending on the strain and processing conditions used, highlighting the importance of a suitable starter culture selection in food processing.
本研究着重关注微生物原位杂多糖（HePS）的形成对生发酵香肠（萨拉米香肠）品质的影响。由于胞外多糖的产生通常由次优生长条件触发，因此还研究了不同发酵温度的影响。为此，将香肠面糊接种（TMW 1.1478）或不接种（TMW 1.2037；对照）产HePS的发酵剂培养物（接种浓度约为10 CFU/g），香肠在10、16或24°C下发酵（7天），随后在14°C下干燥，直至最终失重达到31%。监测微生物生长、pH值和失重变化，并使用质地剖面分析和感官测试对产品进行进一步表征。使用共聚焦激光扫描显微镜和半定量数据解释方法测定萨拉米香肠基质中的HePS。与对照样品相比，含有[具体物质未给出]的香肠被发现显著（P<0.05）更软，这在感官分析中也得到了证实。不同的发酵温度对干燥速度有影响。在此，与对照样品相比，用[具体物质未给出]生产的香肠需要更多时间才能达到31%的最终失重，这可归因于基质中存在胞外多糖（P<0.05）。在生发酵香肠制造中使用产HePS的发酵剂培养物可能会根据所用菌株和加工条件导致产品质地更软（在欧洲不受欢迎），这突出了在食品加工中选择合适发酵剂培养物的重要性。
