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oai:recercat.cat:10256/242992024-06-18T12:08:35Zcom_2072_452955com_2072_2054col_2072_453062

2024-06-18T12:08:35Z urn:hdl:10256/24299 Dynamics of Microbial communities in nitrite-free and nutritionally improved dry fermented sausages Ferrer Bustins, Nuria Martín, Belén Llauger, Mar Bou, Ricard Bover Cid, Sara Jofré Fradera, Anna Tecnologia dels aliments Food technology Aliments -- Microbiologia Food -- Microbiology Dry fermented sausage innovation trends are linked to consumer preferences for clean label and sodium-reduced foods. This study aims to evaluate the effect of the formulation and production process temperature on the dynamics of bacterial communities in fuet-type dry fermented sausages using metataxonomics. Six fuet batches were manufactured, including formulations without and with the addition of nitrifying salts (replaced or not by pork liver auto-hydrolysate as a colouring agent), processed at 3 to 12 C, and a partial replacement of NaCl by KCl, processed at 12 C. Fermentation was performed spontaneously or by a starter culture. Physicochemical characterisation and culturedependent and independent bacterial analyses were performed at day 0, 4 and 12, at the end of ripening (aw < 0.90) and after storage. Temperature was the most important factor determining the change in pH, aw and lactic acid bacteria levels while the presence of a starter culture promoted a pH decrease. Metataxonomic analysis showed that low temperature processes and the absence of nitrifying salts allowed the growth of spoilage-related species, while sausages submitted to a mild temperature containing a starter culture and nitrifying salts showed less bacterial diversity. Liver auto-hydrolysate added putative probiotic species to the product. This study provides valuable information to manufacturers who want to innovate safely 2024-06-18T12:08:35Z 2024-06-18T12:08:35Z 2023-04-21 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion peer-reviewed http://hdl.handle.net/10256/24299 info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation9040403 info:eu-repo/semantics/altIdentifier/eissn/2311-5637 Reconeixement 4.0 Internacional http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess MDPI (Multidisciplinary Digital Publishing Institute) Fermentation-Basel, 2023, vol. 9, núm. 403, p. 1-14 Articles publicats (D-EQATA) Ferrer Bustins, Nuria Martín, Belén Llauger, Mar Bou, Ricard Bover Cid, Sara Jofré Fradera, Anna 2023 Dynamics of Microbial communities in nitrite-free and nutritionally improved dry fermented sausages Fermentation-Basel 9 403 1 14