Purpose: The purpose of this study was to ascertain the effect of the inoculation of two bacteriocinogenic cultures on growth of L. innocua and on organoleptic characteristics of “Alheira”, a traditional cured/smoked sausage-like product.
Methods: Lactobacillus sakei ST153 and BLC35 (commercial starter culture including strains of Lactobacillus curvatus, Staphylococcus xylosus and Pediococcus acidilactici; CHR Hansen) were used as bacteriocinogenic cultures. Six batches of “Alheiras” were manufactured: ST153 (inoculated with Lact. sakei ST153), BCL-35 (inoculated with BCL-35), ST153+L (inoculated with Lact. sakei ST153 and Listeria innocua), BCL-35+L (inoculated with BCL-35 and L. innocua), C (control batch without added strains) and C+L (control batch inoculated with L. innocua). Each trial was performed in triplicate. For sensory analysis three batches of “Alheira” were tested: ST153, BLC-35 and C. A quantitative descriptive sensory test, using 12 descriptors, was performed by a sensory trained panel at four sessions. “Alheiras” were packed under MAP (20 % CO2 and 80% N2v/v) and stored at 4°C during 66 days.
Results: A significant reduction in the levels of L. innocua in samples inoculated with bacteriocinogenic cultures was found along storage. L. innocua decreased ca. 2 log CFU g−1 during the first 12 hours of storage. With respect to visual and texture descriptors the sensory panel didn’t detect differences between the samples compared to the control, but they have detected differences (P < 5%) in flavour descriptors, namely, low characteristic taste, high acid taste and low conformity during shelf life.
Significance: These data suggest that the bacteriocinogenic cultures tested can be used as a means to improve the microbiological safety of “Alheira”.