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Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct
Abstract
BACKGROUND: Five probiotic lactobacilli were tested, alone or in combination with two commercial starters, to select the most suitable strain for a probiotic bovine salami production. Lactobacillus plantarum 299v was used with both starters, to make salami according to a traditional recipe. Salami obtained by using just the starters and by spontaneous fermentation, served as control. Microbial dynamics, as well as the main physico-chemical parameters, were monitored throughout ripening. The survival of probiotic 299v was confirmed by strains' tracking by means of RAPD-PCR coupled to a culture-independent approach PCR-DGGE-based. RESULTS: The results showed a remarkable viability of the probiotic strain even after 60 days of storage. Experimental salami exhibited the same level of sensory acceptance of control salami, were hygienically safe, and characterised by pH, weight loss and microbiological loads within the ranges conventionally advocated for optimal fermented sausages. CONCLUSION: Outcomes indicate the workable possibility of using second-quality beef cuts for probiotic salami production. © 2017 Society of Chemical Industry.
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“indicating that the probiotic-enriched starter culture substantially enhanced proteolysis (Blaiotta et al., 2018).”
From Impact of lactic acid bacteria coculture on the quality characteristics of goat cheese during ripening (2025) · cites this paper as Blaiotta et al., 2018
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Chen, Z., Xie, W., Wei, Z., Sheng, B., Xue, X., & Chen, S. (2025) · Journal of Dairy Science · doi:10.3168/jds.2025-26760 · Cited by 4
Metadata
- Authors
- Blaiotta, G., Murru, N., Di Cerbo, A., Romano, R., & Aponte, M.
- Affiliations
- University of Naples Federico II (IT)
- Dipartimento di Chirurgia Generale e Specialità Chirurgiche Università degli Studi di Modena e Reggio Emilia Modena Italy
- Corresponding author
- Aponte, Maria
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 2017-11-13
- Volume
- 98
- Issue
- 6
- Pages
- 2285-2294
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W2763237972
- Cited by
- 57
- References
- 31
- Citations by year
- 2026: 1 · 2025: 4 · 2024: 10 · 2023: 13 · 2022: 6 · 2021: 7 · 2020: 5 · 2019: 9 · 2018: 2
- FWCI
- 4.92
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of the Science of Food and Agriculture (publishedVersion)
- PubMed (publishedVersion)
- Unicam Scientific Publications (University of Camerino) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Keywords
- Lactobacillus plantarum 299v, fermented sausage, starter cultures, probiotic viability, PCR-DGGE, sensory acceptability, microbiological safety
- MeSH terms
- Animals, Cattle, Fermentation, Food Microbiology, Humans, Meat Products, Taste, Probiotics, Lactiplantibacillus plantarum
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