• Journal of Microbiology and Biotechnology
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• 제6권6호
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• pp.461-467
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• 1996

Four strains of lactic acid bacteria (LAB), that lower the pH of sausage $\leq$ 4.2 within 24 h of incubation at $37^{\circ}C$, were screened from 57 bacteriocin producing LAB which were isolated from kajamie shikhae and natural fermented sausages. The proteinaceous nature of the bacteriocin was confirmed by losing antimicrobial activity after pronase treatment. Inhibitory activity against pathogens, times of bacteriocin production and sensory tests were compared between 4 isolates and 3 commercial starters. Especially, strain NFS #8-1, screened from natural fermented sausage and identified as Pediococcus acidilactici, antagonized a large number of foodborne pathogens including Listeria monocytogenes, Aeromonas hydrophila, Bacillus cereus, Clostridium perfringens, Salmonella typhimurium and Staphylococcus aureus. Production of bacteriocin by strain NFS #8-1 was early in the growth phase (mid log phase) and its sensory acceptance was high. The feasibility of using strain NFS #8-1 as a starter for the production of microbiologically safe fermented sausage is envisaged.

• Food Science of Animal Resources
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• 제42권6호
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• pp.928-941
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• 2022

This study aimed to analyze the microbiological composition and sensory characterization of fermented sausage using strains isolated from Kimchi (GK1, Pediococcus pentosaceus SMFM2016-GK1; NK3, P. pentosaceus SMFM2016-NK3), Doenjang (D1, Debaryomyces hansenii SMFM2021-D1), and spontaneously fermented sausage (S8, D. hansenii SMFM2021-S8; S6, Penicillium nalgiovense SMFM2021-S6). The control was commercial starter culture. Nine treatments were applied [GD (GK1+D1), GS (GK1+S8), GDS (GK1+D1+S8), ND (NK3+D1), NS (NK3+S8), NDS (NK3+D1+S8), GND (GK1+NK3+D1), GNS (GK1+NK3+S8), and GNDS (GK1+NK3+D1+S8)] by mixing lactic acid bacteria and yeast, and S6 was sprayed. The microbial composition of fermented sausage was analyzed [aerobic bacteria (AC), Lactobacillus spp. (LABC), Staphylococcus spp. (STPC), and yeast and mold (YMC)], and pH and electronic nose and tongue measurements were taken. The AC, LABC, STPC, and YMC values of the control and treatment groups tended to increase during fermentation (p>0.05). The STPC values of the GD, GS, ND, and GDS groups were similar to that of the control on day 3. The pH of the control on day 3 was significantly lower than that of the GD, ND, and GND groups (p<0.05). Higher levels of 4-methylpentanol, 2-furanmethanol, and propyl nonanoate, which provide a "fermented" flavor, were detected in the GD group compared to in the control and other treatment groups. GD and ND groups showed higher umami values than the control and other treatment groups. Therefore, it is expected that GD can be valuable as a starter culture unique to Korea when manufacturing fermented sausage.

• Food Science of Animal Resources
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• 제44권4호
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• pp.912-933
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• 2024

The objective of this study was to isolate, identify, and evaluate novel Korean starter cultures for use in fermented sausages. A total of 72 strains were isolated from various indigenous sources, including Nuruk, Jeotgal, and mudflats on the west coast of South Korea. Two strains were identified as Penicillium nalgiovense (SD01 and SJ02), a traditional starter used in the production of fermented sausages. A comparative analysis was performed between SD01 and SJ02 using the commercial starter culture (M600). Strain SJ02 exhibited superior lipolytic and proteolytic activities, as well as an enhanced growth rate at the optimal salinity level of 2% NaCl compared to M600. No significant differences were observed in thiobarbituric acid reactive substances values, sausage colors, and texture properties between SJ02 and M600 fermented sausages, except for adhesiveness. Profiles of mycotoxin-related genes were similar for both strains. Electronic nose analysis revealed distinct aroma profiles between SJ02 and M600 fermented sausages, with a relatively higher levels of propan-2-one and butyl butanoate in SJ02, and a higher level of ethanol and propanal in M600. In electronic tongue analysis, there was no significant differences in taste characteristics between SJ02 and M600. These results indicate that P. nalgiovense SJ02 is a potential starter culture to produce dry fermented sausages, enhancing Korean style cured meat processing industry.

• The Microorganisms and Industry
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• 제18권2호
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• pp.2-6
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• 1992

• Food Science of Animal Resources
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• 제41권4호
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• pp.636-649
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• 2021

The aim of this study was to evaluate the effect of three different strains of lactic acid bacteria (LAB) starter cultures: Pediococcus pentosaceus (KC-13100) (PP), Lactobacillus plantarum (KCTC-21004) (LP1), and L. plantarum (KCTC-13093) (LP2) on the physicochemical and microbiological characteristics, and sensory quality of dry fermented sausages after 21 days of drying and ripening period. Treatments added with PP and LP2 strains showed a significant higher (p<0.05) LAB and total plat counts, and water activity (a_w) of all three treatments was below 0.85 after the completion of the ripening process. A significant variation (p<0.05) in pH values of treatments was exhibited due to the difference in acidification capacity of the LAB strains: LP2PP>LP2. Substantial variations (p<0.05) in shear force values were detected amongst three batches (LP2>LP1>PP). In sensory attributes, PP treated samples had significantly higher (p<0.05) color and overall acceptability scores. The current findings proved how important the optimal assortment of starter culture. Inoculation with PP produced importantly beneficial effects on sensory quality improvement of dry fermented sausage.

• Asian-Australasian Journal of Animal Sciences
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• 제16권4호
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• pp.570-574
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• 2003

This study investigate the effects of starter cultures on the color stability of Chinese-style sausage. The samples were inoculated with $10^7cfu\;g^{-1}$ meat of either Staphylococcus carnosus or Staphylococcus xylosus. After mixing, curing at either $4^{\circ}C$ or $20^{\circ}C$ for 20 h and then drying at $50^{\circ}C$ for 5 h, the samples were then either vacuum packed or hung at $4^{\circ}C$ and $25^{\circ}C$ (85% R. H.). The pH, nitrite content, nitrosyl pigment content, metmyoglobin and L-, a-, b- values were measured. The pH value still remained above 6.0 during storage. Nitrite residue of all samples decreased after storage at $25^{\circ}C$ for 7 days. The samples inoculated with S. carnosus and S. xylosus had higher nitrite content (20.9-34.7 ppm) than the control (p<0.05). Samples inoculated with S. carnosus and S. xylosus had higher nitrosyl pigment content and lower metmyoglobin content than those of the control. The L- and b- values of all samples decreased but the a- values increased with storage time. The result suggested that S. carnosus and S. xylosus starter cultures be used to improve color stability of Chinese-style sausage.

• Food Science of Animal Resources
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• 제34권3호
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• pp.346-354
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• 2014

Fermented foods with probiotics having functional properties may provide beneficial effects on health. These effects are varied, depending on the type of lactic acid bacteria (LAB). Different probiotic LAB might have different functional properties. Thus, this study was performed to evaluate the quality of fermented sausages manufactured with functional starter cultures (Lactobacillus plantarum 115 and 167, and Pediococcus damnosus L12) and different fat levels, and to determine the optimum condition for the manufacture of these products. Medium-fat (~15%) fermented sausages reduced the drying time and cholesterol contents, as compared to regular-fat counterparts. In proximate analysis, the contents of moisture and protein of regular-fat products were lower than medium-fat with reduced fat content. The regular-fat products also had a lighter color and less redness, due to reduced fat content. Approximately 35 volatile compounds were identified in functional fermented sausages, and hexanal, trans-caryophyllene, and tetradecanal were the major volatile compounds. Selected mixed starter culture showed the potential possibility of replacing the commercial starter culture (LK30 plus) in flavor profiles. However, medium-fat fermented sausage containing selected mixed starter culture tended to be less acceptable than their high-fat counterparts, due to excess dry ring developed in the surface. These results indicate that the use of combinations of L. plantarum 115 and 167, and P. damnosus L12 as a starter culture, will prove useful for manufacturing the fermented sausage.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 한국축산식품학회 1997년도 제18차 정기총회 및 학술발표회
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• pp.40-49
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• 1997

육제품 제조용 starter culture에 대한 연구는 기초과학을 바탕으로 관련 미생물의 생리대사 특성은 물론 이들의 환경적응성이나 상업적인 생산공정개발에 이르기까지 상당한 발전을 거듭해 왔다. 특히, 최근에 와서 유전공학의 응용으로 starter균주의 대사능력을 조절할 수 있고 생물학적 안전성을 쉽게 검증할수 있을 뿐만 아니라 원하는 활력을 안전하게 보존할 수 있도록 하는 연구도 진행되고 있다. 미생물의 생육환경인 육의 발효과정에 대한 연구를 통하여 육제품 starter culture개발의 근간이 되는 지식을 얻게 되었으며 어떤 요인이 발효과정중 starter 균주의 대사능력과 성장에 영향을 주는지 또한 발효과정중 starter culture간의 상호작용 및 starter와 윈래 혼합육에 존재하는 균들사이에서 일어나는 상호작용에 관한연구, 나아가서는 Bacteriocine과 Bacteriophage가 육제품제조에서 어떤 의미를 갖고 있는지 등에 관한 연구도 활발히 이루어지고 있다. 특히 이런 연구결과들을 통하여 이들 starter의 실제 상업적인 이용에 있어 원료육이나 부재료, 향신료의 선정은 물론 제조 공정을 제어하여 제품의 안전성을 기대할 수 있을 뿐만아니라 하나의 starter culture로 여러 종류의 발효sausage를 제조하여도 제품마다 최상의 능력을 발휘할 수 있는 새로운 균주의 개발에도 기여할 수 있다. 스타타컬쳐에 대한 연구상황은 균주별로 다르나 유산균에 대하여 가장 많이 연구되어 있고 Micrococci에 대한 연구도 상당히 진전되어 있다. 특히할만한 점은 아시아의 발효생선이 육제품 발효에 이용되는 Staphylococcus carnosus종의 habitat로 밝혀진 것이다. 뿐만 아니라 곰팡이 균주도 실제 praxis에 적합하게 개발시킬수 있다. 따라서 앞으로 발효육제품제조에 있어 starter culture가 갖는 의미는 매우 중요하며 특히 짧은 숙성기간을 거치는 발효소시지의 제조에 있어서는 필수불가결한 공정의 한 분야로 자리잡게 될 것이다.

• Journal of Microbiology and Biotechnology
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• 제3권3호
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• pp.199-203
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• 1993

The bacteriocin produced by Pediococcus acidilactici KFRI 168 exhibited a wide antimicrobial spectrum including many strains of lactic acid bacteria, Listeria monocytogenes, Staphylococcus aureus, and Enterococcus faecium by both disk and deferred assay methods. Inhibition of Lis. monocytogenes and Stph. aureus were observed only from deferred assay. Gram-negative bacteria were not inhibited. Bacteriocin production was observed at 10 h, and was maximized at 16 h in MRS broth incubated at $37^{\circ}C$. In a beaker sausage fermented with P. acidilactici KFRI 168, viable counts of Stph. aureus, Salmonella, Escherichia coli, Clostridium perfringens, and Lis. monocytogenes were reduced by 2.8, 2.3, 2.4, 0.7, and 0.5 log CFU/g, respectively. Inoculated P. acidilactici KFRI 168 maintained its viable count of more than $10^8$ CFU/g during the whole fermentation period, and it took less than 8 h to reduce sausage pH below 5.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 한국축산식품학회 2004년도 정기총회 및 제33차 춘계 학술대회
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• pp.61-87
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• 2004

${\cdot}$ The LAB as an integrated part of kimchi were well adapted to the new habitat of fermenting sausage and exhibited good souring properties that are comparable to those commercial starter cultures. ${\cdot}$ With the added kimchi (5-15%) and kimchi-powder (2-5%), the necessary microbial stability of real fermented sausages was achieved. ${\cdot}$ In particular, kimchi-powder contributed to improving the safety of the fermented sausages as compared to the conventional one treated with starter culture.