• Food Science of Animal Resources
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• v.26 no.4
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• pp.486-490
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• 2006

The fermented sausages were produced using 10% freeze-dried kimchi powder and kimchi powder plused 0.1% Lactobacillus plantarum, and their manufacture and product properties were investigated. The pH values were decreased rapidly at 7 days, and pH values of final products became to $4.3{\sim}4.6$. Water contents were $40.0{\sim}43.6%$. Lactic acid bacteria were range from $1.7{\times}10^5\;to\;1.7{\times}10^8cfu/g$, and Enterobacteriacease group and Salmonella were not detected in the products at 20 days. The sour taste of fermented sausages with kimchi powder and starter culture had higher score than counterparts.

• Journal of Animal Science and Technology
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• v.54 no.4
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• pp.299-305
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• 2012

This study was conducted to compare the microbial and physico-chemical quality characteristics in Kimchi-fermented sausages added with sodium nitrite (SN) and green tea extract (GTE). The sausages were fermented at $24^{\circ}C$/RH 89% for 17 hr and then dried at $10^{\circ}C$/RH 70~80% for 9 days. The total bacteria count, lactic acid bacteria count and pH value ranged from 8.7 Log CFU/g sausage, 8.1~8.3 Log CFU/g sausage and 4.35~4.36, respectively, at 9 d of ripening, but did not show significant differences during ripening among all sausages. The lipid oxidation (TBARS) was inhibited by both GTE and SN, but GTE had lower (p<0.05) inhibitory effect, compared with SN. The $b^*$ value of GTE-added sausage was higher than that of the control sausage, but $a^*$ and $b^*$ values of SN-added sausage remained higher than other sausages during ripening. Therefore, it had lower effect on lipid oxidation and color stabilities than SN while GTE improved the lipid oxidation stability in Kimchi-fermented sausage. However, both GTE and SN did not influence the growth of lactic acid bacteria.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.150-156
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• 2009

In this study, Staphylococcus carnosus isolated from traditional sucuk (Turkish dry-fermented sausage) was used in combination with Lactobacillus plantarum as a lactic culture in sucuk production. Sucuk produced with only L. plantarum was evaluated as a control group. Microbiological, physicochemical, and volatile profile characteristics of sucuk samples were investigated during ripening. In both sausages with S. carnosus and control group, pH value decreased to below 5.0 at the $3^{rd}$ day. In all samples, Aw value decreased as the ripening time progressed. Sausages with S. carnosus showed the higher nonprotein nitrogen (NPN) value than control group. However, the highest mean value for thiobarbituric acid reactive substances (TBARS) was observed in control group. Enterobacteriaceae dropped to undetectable levels at the $3^{rd}$ day in both groups. S. carnosus increased approximately 1 log unit within the first 3 days of the fermentation. In the presence of S. carnosus, significant changes were observed in only a few volatile compounds.

• Journal of Animal Science and Technology
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• v.49 no.4
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• pp.539-548
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• 2007

The study was carried out to examine combined effects of packaging and electron-beam irradiation on lipid oxidation and meat color of fermented sausages during storage. Fermented and aged sausages were exposed to electron-beam at 2 kGy. The samples were vacuum or aerobic-packaged with the non-irradiated samples at 4±1℃. Regardless of irradiation, the pH values of vacuum-packaged samples was lower than those of aerobic-packaged ones at 14 day (p<0.05). Total microbes and lactic acid bacteria counts significantly decreased during the storage period (p<0.05). And counts of non-irradiated samples were significantly higher than those of irradiated (2 kGy) samples with aerobic packaging. The TBARS values of 2 kGy-irradiated samples were significantly higher than those of non-irradiated samples. The TBARS values of vacuum packaged samples had lower than those of aerobic-packaged ones (p<0.05). Colors (parameters L*, a* and b* values) tended to decrease as the storage period increased. Redness(a*) and yellowness (b*) of 2 kGy irradiated samples were higher than those of non-irradiated ones (p<0.05). In sensory analysis, irradiated (2 kGy) samples with aerobic packaging had higher off-flavor than non-irradiated ones (p<0.05). Therefore, results indicated that irradiation coupled with vacuum packaging may minimize TBARS values of irradiated sausages during storage.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.981-994
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• 2018

The present study aimed at evaluating the utilization possibility of encapsulated probiotic Bifidobacterium longum for production of functional fermented sausages. The B. longum isolated from the feces samples of healthy Korean infants encapsulated with glycerol as a cryprotectant was used for fermented sausages production as a functional bacterial ingredient, and its effect was also compared with those inoculated with commercial starter culture (CSC). Results showed that most inoculated encapsulated B. longum (initial count, 5.88 Log CFU/g) could survive after 4 days fermentation (5.40 Log CFU/g), and approximately a half (2.83 Log CFU/g) of them survived in the products after 22 days of ripening. The products inoculated with encapsulated B. longum presented the lowest lipid oxidation level, while had higher total unsaturated fatty acid content and more desirable n-6/n-3 fatty acids than those inoculated with CSC or non-inoculated control. Moreover, the odor and taste scores in the samples made with B. longum were comparable to those in the treatment with CSC. The inoculation with the B. longum had no effects on the biogenic amine contents as well as did not cause defects in color or texture of the final products. Thus, the encapsulation could preserve the probiotic B. longum in the meat mixture, and the encapsulated B. longum could be used as a functional ingredient for production of healthier fermented meat products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1289-1295
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• 2014

The aim of this study was to select the most suitable starter cultures for production of fermented sausages. A total of 27 strains isolated from Korean fermented foods and natural substances were characterized with respect to their physicochemical properties in a fluid (submerged) model system modified according to the special conditions of fermented sausages. Three of these strains were pre-selected for testing as potential cultures based on their ability to grow fast and initiate rapid acidification. The selected strains were identified by API and partial sequence analysis of 16S rRNA. The results exhibited sequence similarity to known sequences of Staphylococcus warneri, Staphylococcus epidermidis and Lactobacillus plantarum. Among them, relatively good growth properties and nitrite reduction activities were detected for S. epidermidis and L. plantarum and low pH values and high total acidities were observed in the model system fermented with these isolates compared with reference strains.

• Journal of Microbiology and Biotechnology
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• v.27 no.9
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• pp.1576-1585
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• 2017

Yeasts, filamentous fungi, and bacteria colonize the surface of fermented sausages during the ripening process. The source of this microbiota is their surrounding environment, and is influenced by the maturing conditions and starter cultures. Debaryomyces hansenii was previously isolated from several dry-cured meat products and associated with the lipolytic and proteolytic changes that occur in these products, influencing their taste and flavor. Therefore, this study isolated the yeast microbiota present in the casing from different meat products ("lomo," "chorizo," and "$salchich{\acute{o}}n$") from the Valle de los Pedroches region in southern Spain. D. hansenii was by far the most abundant species in each product, as all 22 selected isolates were identified as D. hansenii by biochemical and/or molecular methods. In contrast, no yeasts were found in the meat batter. These data constitute the first study of the yeasts present in "lomo" sausages and particularly the highly appreciated Valle de los Pedroches "lomo" sausages. Furthermore, the resistance of these isolates to different pHs, temperatures, and saline stress was studied, together with their catabolic characteristics. Based on the results, certain isolates are proposed as valuable candidate starter cultures that could improve both the manufacture and the flavor of such dry-cured meat products, and provide an understanding of new mechanisms involved in stress tolerance. Applied medium-scale industrial tests are currently in progress.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.725-725
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• 2014

• Food Science of Animal Resources
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• v.30 no.2
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• pp.236-242
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• 2010

The objective of this study was to investigate the potential of the application of kimchi LAB as starter culture in the production of fermented sausages. For this, the solid-state model media composed to simulate the substantial conditions of meat mixtures were fermented for 120 h after the treatment with different concentrations of kimchi (0.5, 1.0, 1.5, 3.0, and 5.0%) and lyophilized kimchi-powder (0.2 % and 0.5%). During the fermentation period, the growth of total viable cells and LAB, and the changes of pH and titratable acidity were investigated. The initial LAB counts ranged from 7.18 to 8.34 Log CFU/ mL for kimchi media and from 6.93 to 6.94 Log CFU/mL for kimchi-powder media depending on the added concentrations. The kimchi LAB in this study were not influenced by the immobilized condition for their adaptation and growth by showing no lag phase and thus acted similar as in the submerged medium. The initially increased counts reached around 9 Log CFU/ mL in 12 h independent of the concentrations of a ded kimchi. However, the growth and metabolic activity of kimchi-powder LAB were influenced by the immobilized condition. Supposedly, as the nutrient supply in solid-state depended solely on diffusion, these differences in the souring properties were caused by the LAB topography in the medium matrix. Nevertheless, the differences in the numbers of LAB between two media were less than 0.5 Log units and the pH drop in the solidstate batches was quite rapid and reached low values. Therefore, it can be assumed that kimchi and kimchi-powder LAB showed the utility as the substitute of commercial starter culture even without a rehydrating pretreatment.

• Journal of Microbiology and Biotechnology
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• v.20 no.1
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• pp.161-168
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• 2010

In this study, the metabolic activities of five strains of Pediococcus spp., in terms of the quantities they produced of lactic acid, hydrogen peroxide, exopolysaccharides, and proteolytic activity, were determined. Lactic acid levels produced by these strains were found to be in the range of 2.5-5.6 mg/ml. All strains produced hydrogen peroxide. The P. pentosaceus Z13P strain produced the maximum amount (0.25 mg/ml) of proteolytic activity. Exopolysaccharide (EPS) production by the Pediococcus strains during growth in MRS (de Man, Rogosa, and Sharpe) medium was in the range 25-64 mg/l. The susceptibility of 10 different antibiotics against these strains was also tested. All strains were found to be resistant to amoxicillin, gentamicin, and vancomycin. Antimicrobial effects of the Pediococcus spp. on pathogens were also determined by an agar diffusion method. All of the strains were able to inhibit L. monocytogenes. The tolerance of the strains to low pH, their resistance to bile salts of strains, and their abilities to autoaggregate and coaggregate with L. monocytogenes were also evaluated.