Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri |
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| Authors: | Muthukumarasamy Parthiban Holley Richard A |
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| Affiliation: | Department of Food Science, Faculty of Agricultural and Food Science, 228 Ellis Building, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2. |
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| Abstract: | The probiotic bacterium Lactobacillus reuteri was added to dry sausage batter, without or after being microencapsulated in alginate using either extrusion or emulsion technology. Pediococcus pentosaceus and Staphylococcus carnosus were added at 7 log cfu/g as starter cultures for fermentation. The sausage batter was stuffed in 55 mm fibrous casings and fermented, with smoking, at
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