Effects of Lactobacillus plantarum Bacteriocinogenic Culture onPhysicochemical, Microbiological, and Sensorial Characteristics of Chouriço Vinha d´Alhos , a Traditional Portuguese Sausage

Background: Chouriço Vinha d’Alhos is a traditional fermented dry meat sausagefrom North of Portugal. The aim of this work was to evaluate the effects of a fresh and alyophilized bioprotective Lactobacillus plantarum ST153Ch culture, on an industrialscale, on the physicochemical, microbiological, and sensorial characteristics of ChouriçoVinha d’Alhos .Methods: Chouriço Vinha d’Alhos added with Lb. plantarum ST153Ch (fresh orlyophilized) were analyzed for the physicochemical, microbiological, and sensorialcharacteristics, over 90 days of storage at 4 ºC. All data were statistically analyzed usingan ANOVA procedure by IBM SPSS Statistics v. 25.Results: The results showed that there was no difference in the reduction of L.monocytogenes, without or with the addition of Lb. plantarum either fresh or lyophilized.There were no significant differences (p> 0.05) in some analyzed physicochemical parametersof products added with fresh or lyophilized Lb. plantarum cultures over the 90 daysof storage; but both, fresh and lyophilized cultures, influenced some of the testedphysicochemical parameters.Conclusion: Considering no significant differences between application methodologies(fresh or lyophilized Lb. plantarum), industry might be able to choose the most suitablemethod according to their manufacturing process

Keywords:

Meat Products , Lactobacillus plantarum , Food Analysis , Food Safety ,