Martín-Miguélez José M, Castaño Cristina, Delgado Josué, Olegario Lary Souza, González-Mohino Alberto
Higiene y Seguridad Alimentaria, Instituto de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain.
Tecnología de los Alimentos, Instituto de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain.
Foods. 2025 Apr 24;14(9):1491. doi: 10.3390/foods14091491.
The aim of the study was to use a commonly employed technology in the meat industry, the inoculation of a biocontrol starter, in the processing of a plant-based fermented dry-cured sausage analog to improve its safety against possible contamination. Challenge tests were used to select suitable lactic acid bacteria (LAB) for the analog under industrial production conditions. First, 20 LAB strains were tested in vitro and five of them were further tested by stuffing the ingredients under industrial conditions. The counts highlighted 205 as the most protective one, achieving a reduction of 2.6 log CFU/g. Further, a triangular test and Check-All-That-Apply test were performed to understand the organoleptic differences that could be expected in the final product. The batch inoculated with 205 did not show any sensory differences from the commercial batch. Therefore, 205 was identified as a potential protective starter due to the microbiological and sensory results. This pioneering study applied biocontrol starters to plant-based meat analogs, aligning with clean-label trends.
本研究的目的是在植物性发酵干腌香肠类似物的加工过程中，使用肉类行业常用的一种技术，即接种生物防治发酵剂，以提高其对可能污染的安全性。通过挑战试验在工业生产条件下为该类似物选择合适的乳酸菌（LAB）。首先，对20株LAB菌株进行了体外测试，其中5株在工业条件下填充配料后进一步测试。计数结果表明，205号菌株的保护作用最强，能使菌落形成单位（CFU）减少2.6 log CFU/g。此外，还进行了三角试验和复选试验，以了解最终产品可能出现的感官差异。接种205号菌株的批次与商业批次相比，未显示出任何感官差异。因此，基于微生物学和感官结果，205号菌株被确定为一种潜在的保护性发酵剂。这项开创性研究将生物防治发酵剂应用于植物性肉类类似物，符合清洁标签的趋势。
