Technological performance of meat-borne lactobacilli on lamb meat and fat matrices for their use in Merguez sausage fermentation.

This study was conducted to evaluate techno-functional performance of previously selected meat-borne lactobacilli. Lamb sarcoplasmic/myofibrillar proteins- and fat-based media were used with or without supplementation of NaCl. Results showed variable growth kinetics on sarcoplasmic media in which pH decreased in the presence or absence of NaCl (10 % w/v), Lactiplantibacillus (Lpb.) parapalantarum K18 showing to be the most acidogenic and resistant to added NaCl. When protein hydrolytic activity was assayed by SDS-PAGE on sarcoplasmic proteins, intense bands degradation was observed, while only slight changes on myofibrillar proteins were evidenced; less hydrolytic effect was observed in the presence of NaCl. During the incubation in lamb fat medium, Lpb. paraplantarum K18 and K21 strains caused the highest free fatty acids (FFAs) release, while only K18 strain incremented palmitoleic acid (C16:1) known for its flavor-enhancing and health-promoting properties and decreased cholesterol neutral stearic acid (C18:0). Conducted hierarchical clustering analysis (HCA) and principal component analysis (PCA) of the evaluated lactobacilli allowed to select Lpb. paraplantarum K18 with better activities and adaptation to lamb meat and fat. Therefore, when this strain was used as a single functional starter for the fermentation/drying of traditional Merguez sausage, Lpb. paraplantarum K18 was able to dominate the natural microbiota enhancing sensory and safety characteristics giving rise to a novel fermented product with a longer shelf life.