Application of lactic acid bacteria isolates from sugary kefir grains to fermented semi-dry sausage

This study was initiated to utilize previously isolated lactic acid bacteria (LAB), Leuconostoc pseudomesenteroides PU01, Lactobacillus paracasei RT295, Lactobacillus mali RT296, from sugary kefir grains and processed into semi-dry fermented sausage. Following fermentation and cooking, processing yields of fermented semi-dry sausages containing 13%-14% fat fell in the range of 86%-87%. RT295 and RT296 were higher in textural hardness, springiness, cohesiveness, and chewiness than PU01, but all treatments were not different in shear force values. No significant differences were found among treatments in lipid peroxidation, total plate counts and volatile basic nitrogen value indicating high quality products. Results demonstrated successful utilization of three LAB isolates from sugary kefir grains in fermented semi-dry sausages and imparted acceptable taste as well as microbiologically hygienic quality. Practical applications Use of starter cultures including non-pathogenic bacteria, yeasts, molds and lactic acid bacteria (LAB) can improve the safety, storage and sensorial stability of fermented meat products. Fermented sausages processed by using the natural occurring LAB isolated from sugary kefir grains exhibit acceptable sensory and textural traits as well as high microbial stability. Results could be adopted to encourage the cultivation of kefir and kefir-related products and apply to various food commodities.