Prospects of Using Lactobacillus Sakei Strain in the Production of Fermented Sausages

Abstract

The search and selection of strains of lactic acid microorganisms that ensure high quality of fermented meat products is an important and urgent task. Meat raw materials are a complex protein system and the use of lactic acid bacteria strains with high proteolytic potential will make it possible to purposefully influence the structural elements of muscle proteins to accelerate maturation and form an attractive sensory profile. In this work, the biotechnological potential of a promising strain of lactic acid bacteria Lactobacillus sakei LSK-104 was evaluated in order to use it as a starter culture for the production of fermented meat products. The strain being studied is promising for use as a starter culture. A distinctive feature of the strain is its ability to form proteases that hydrolyze protein fractions of muscle proteins and possess a universal proteolytic complex that is active in a wide range of pH values. Samples of fermented meat products were obtained and their microbiological and technological parameters were evaluated. The population of the L. sakei strain is well adapted to meat raw materials, intensively accumulates lactic acid and reduces the pH of the environment. Fermented sausages using the L. sakei LSK 104 strain received a high sensory evaluation. They had a pronounced pungent taste and aroma, distinct texture, and dense consistency. Based on the totality of the results, it was concluded that the L. sakei strain LSK 104 (B-8936) has a high potential for use as a starter culture in the production of fermented sausages.