The isolated strains from kimchi and its use in semi-dry fermented sausage
This study was carried out to investigate the utilization of probiotic lactic acid bacteria from kimchi for semi-day fermented sausage.3 probiotic strains of lactic acid bacteria were selected from kimchi and identified as Lactobacillus plantarum,Lactobacillus sakei and Weissella cibaria by 16S rDNA sequencing method.The isolated L.plantarum,L.sakei and W.cibaria and one commercial Lactobacillus plantarum starter strain(control) were inoculated as starter culture in semi-dry sausage fermentation.The raw sausage material(200 g) was stuffed into 10 mm collagen casings and fermented for 1 day(23 ℃,relative humidity 95%),then followed by a gradual reduction of temperature during the next 5 days.After 7 days of fermentation sausages were ripened for 25 days at 15 ℃(from relative humidity 88% to 78%).At pre-determined time intervals in 25 days,lactic acid bacteria,E.coli,pH,and aw values were determined.Also,sensory values of the final fermented sausages sensory were determined by 15 persons.During fermentation process the numbers of lactic acid bacteria increased from approx.6 lg cfu/g to 8～9 lg cfu/g and the pH values decreased from 6.0 to 5.0 at 7 d,and then little increased to 5.2～5.8 by the end of ripening.The aw values of all sausages decreased to 0.87～0.89 by the end of ripening,respectively.E.coli of all sausages were not detected after 15 days of ripening.L.plantarum of kimchi more led to an effective decrease in pH and E.coli than that of commercial starter.Also,the sensory test indicated the sausages fermented with the L.plantarum strain were better than the one fermented with a commercial starter.However,the dry sausage fermented with W.cibaria was inferior to the control sausage in pH drop and,E.coli decreasing and sensory test.These results indicate that the isolated L.plantarum from kimchi can improve the quality of dry sausage as much as commercial starters.