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Probiotic Fermented Sausages: Myth or Reality?
- Source :
- Procedia Food Science. 5:133-136
- Publication Year :
- 2015
- Publisher :
- Elsevier BV, 2015.
-
Abstract
- Experts view the development of functional foods as an opportunity for innovation for the meat industry in line with consumers’ concerns on food nutrition, well being and food safety. The main microbiota of fermented sausages consists of lactobacilli, which suggests that properly characterized strains could be selected as starter cultures. The selection of strains from human origin was considered in order to promote their survival in the host. Lactobacillus rhamnosus CTC1679 dominated during the ripening process and temporarily colonized the gastrointestinal tract of healthy volunteers, confirming that this strain could be delivered as a potential probiotic in fermented sausages.
- Subjects :
- LAB
L. monocytogenes
probiotic starter cultures
Meat packing industry
business.industry
food and beverages
General Medicine
Biology
colonization
Food safety
biology.organism_classification
Biotechnology
law.invention
L. rhamnosus
adhesion
Probiotic
Starter
low-acid fermented sausages
Lactobacillus rhamnosus
law
Healthy volunteers
Fermentation
Food science
business
L monocytogenes
Subjects
Details
- ISSN :
- 2211601X
- Volume :
- 5
- Database :
- OpenAIRE
- Journal :
- Procedia Food Science
- Accession number :
- edsair.doi.dedup.....012cc51d93d04534999d598e009e640c
- Full Text :
- https://doi.org/10.1016/j.profoo.2015.09.038