Fuente: Foods - Revista científica (MDPI) Foods, Vol. 14, Pages 4293: Bioprotective Potential of Pediococcus acidilactici L1 and Lactiplantibacillus plantarum HG1-1 in Harbin Red Sausage Under Vacuum Packaging
Foods doi: 10.3390/foods14244293
Authors:
Qiang Wang
Kaida Zhang
Qian Chen
Haotian Liu
Chao Zhang
Qian Liu
Baohua Kong

Effective biopreservation strategies are essential to maintain product quality and extend shelf life. However, the low storage temperature (4 °C) of low-temperature meat products limits the growth and activity of most protective cultures, highlighting the need for psychrotrophic strains. This study evaluated the impact of various bioprotective cultures on the bacterial counts, physicochemical quality, flavor profile, and sensory characteristics of the Harbin red sausage under vacuum packaging for 28 days. In comparison with the control (uninoculated) and B2 (commercial Latilactobacillus sakei B2) groups, individual and mixed (1:1) inoculations with psychrotrophic Pediococcus acidilactici L1 and Lactiplantibacillus plantarum HG1-1 significantly inhibited the growth of Acinetobacter and Staphylococcus (p < 0.05), providing the sausage with superior color and texture and delaying lipid oxidation, thereby improving the sausage’s overall acceptability on day 28. The electronic nose analyses indicated that Harbin red sausages inoculated with individual and mixed cultures of Pe. acidilactici L1 and Lac. plantarum HG1-1 exhibited less development of odor compounds during storage. Overall, both individual and mixed inoculations with Pe. acidilactici L1 and Lac. plantarum HG1-1 showed superior bioprotective effects on Harbin red sausages under vacuum packaging compared with commercial Lat. sakei B2, with the mixed inoculation treatment being the most effective.