| Title |
Processing of Functional Yoghurt-Like Product from soymilk Supplemented by Probiotics |
| Authors |
Enas Almghawesh, Samir Slik, and Hussam Okkou |
| Source title |
International Journal of Food Science, vol. 2022, Article ID 5898537, 7 pages, 2022. |
| ISSN |
2314-5765 |
| Q |
Q2 |
| Link |
https://doi.org/10.1155/2022/5898537
|
| Abstract |
The aim of this research was to produce fermented semi-dry sausages without starter culture and with three kinds of commercial starter culture, First culture was a Staphylococcus carnosus and Staphylococcus vitulinus, the second contains Lactococcus lactis and Lactobacillus sakei, while the third contains Lactococcus lactis , Lactobacillus sakei , Staphylococcus carnosus and Staphylococcus xylosus. During the 48 h fermentation at 30 C, sausages inoculated with mixed starter cultures resulted in a rapid pH decrease, suppression in the growth of Enterobacteriaceae, yeasts and molds than the control (P < 0.05). The changes in non-protein nitrogen (NPN) and free amino acid indicated severe hydrolysis of protein occurred during fermentation. No significant differences for texture and appearance were found among batches with mixed starters. The sausage inoculated with the combination of Lactococcus lactis , Lactobacillus sakei , Staphylococcus carnosus and Staphylococcus xylosus (S-S3) gained highest scores for flavor and taste. There was an apparent positive correlation (r = 0.87) between the NPN and appearance, taste and flavor in sausages, else a positive correlation (r = 0.663 P < 0.01) showed between flavor and Staphylococcus count in products .whereas pH value showed a significantly negative correlation (r = –0.832 P < 0.01) with taste. |
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