Potential Use of Lactic Acid Bacteria with Pathogen Inhibitory Capacity as a Biopreservative Agent for Chorizo
03 Sep 2021-Vol. 9, Iss: 9, pp 1582
TL;DR: In this article, the viability of 10 native lactic acid bacteria (LABs) isolated from meat masses with biopreservative potential for chorizo has been evaluated using agar-wells.
Abstract: The biopreservation of meat products is of great interest due to the demand for products with low or minimal chemical additives. Lactic acid bacteria (LAB) have been used as protective cultures for many centuries. The objective of this work was to characterize 10 native LAB isolated from meat masses with biopreservative potential for meat products. The isolates were subjected to viability tests with different concentrations of NaCl, nitrite, and nitrate salts, pHs, and temperature conditions. Antibiotic resistance and type of lactic acid isomer were tested. In addition, the isolates were tested against seven pathogens, and inhibitory substances were identified by diffusion in agar wells. Finally, two isolates, Lb. plantarum (SB17) and Lb. sakei (SB3) were tested as protective cultures of chorizo in a model. As a result, the viability at different concentrations of NaCl and nitrate and nitrate salts were obtained. pH and temperature exerted a negative effect on the growth of some of the isolates. Pathogens were inhibited mainly by the presence of organic acids; P. aurius was the most susceptible, and S. typhimurium and S. marcescens were the most resistant. The strains SB17 and SB3 had similar effects on chorizo, and time exerted a deleterious effect on microbiological quality and pH. The results indicated that the 10 isolates show promising characteristics for the preservation of cooked meat products, with the strain Lb. plantarum (SB17) being the most promising.
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TL;DR: In this article , a state-of-the-art review aims to summarize and discuss the data revealing the involvement of LAB in the detoxification of foods from hazardous agents of microbial and chemical nature.
Abstract: Toxic ingredients in food can lead to serious food-related diseases. Such compounds are bacterial toxins (Shiga-toxin, listeriolysin, Botulinum toxin), mycotoxins (aflatoxin, ochratoxin, zearalenone, fumonisin), pesticides of different classes (organochlorine, organophosphate, synthetic pyrethroids), heavy metals, and natural antinutrients such as phytates, oxalates, and cyanide-generating glycosides. The generally regarded safe (GRAS) status and long history of lactic acid bacteria (LAB) as essential ingredients of fermented foods and probiotics make them a major biological tool against a great variety of food-related toxins. This state-of-the-art review aims to summarize and discuss the data revealing the involvement of LAB in the detoxification of foods from hazardous agents of microbial and chemical nature. It is focused on the specific properties that allow LAB to counteract toxins and destroy them, as well as on the mechanisms of microbial antagonism toward toxigenic producers. Toxins of microbial origin are either adsorbed or degraded, toxic chemicals are hydrolyzed and then used as a carbon source, while heavy metals are bound and accumulated. Based on these comprehensive data, the prospects for developing new combinations of probiotic starters for food detoxification are considered.
21 citations
TL;DR: In this paper , the authors used Parmentiera aculeata juice as carbon source to promote the growth of two probiotic Lactobacillus strains during submerged fermentation, and the best treatment was validated through a kinetic culture monitoring some postbiotics traits.
Abstract: Nowadays, functional foods are greatly accepted by consumers because they improve health and are new sources for substrates to be explored. In this sense, Parmentiera aculeata, a plant distributed in Mexico with beneficial effects on health, has not been chemically explored. In this work, P. aculeata juice was used as carbon source to promote the growth of two probiotic Lactobacillus strains during submerged fermentation. Taguchi's methodology with orthogonal array L9 was applied for culture conditions optimization. pH, agitation, and inoculum concentration variables, each with three levels, were evaluated and the best treatment was validated through a kinetic culture monitoring some postbiotics traits. We observed an increase in 1.76-times in cellular concentration of L. plantarum 14917, and the main produced postbiotics were short-chain fatty acids such as succinic, formic, acetic, propionic, and lactic acids, which are associated with the probiotic metabolism and are important for human health. In the best of our knowledge, this study is the first to describe the valorization of P. aculeata juice as substrate for growth of probiotic strains and future studies are required to gain further applications in functional food production.
1 citations
TL;DR: In this paper , the authors reviewed the recent knowledge about the bio-preservation of meat and meat products by LAB and their metabolites and their antibacterial mechanism and potential for use in hurdle technology.
Abstract: Meat and some meat products are highly perishable due to their high-water content, pH, and high content of nutrients. Therefore, spoilage control in these products is one of the critical challenges in the food industry. On the other hand, the increasing widespread awareness about the undesirable effects of synthetic preservatives has promoted the breakthrough of the use of natural compounds or bio-preservation technology. Bio-preservation implies the application of microorganisms or their metabolites to extend the shelf life of food products. In this regard, according to the ancient and safe use of fermentation by lactic acid bacteria (LAB), their application in the bio-preservation of meat and meat products is gaining more attention. Thus, more understanding of the potential of LAB and their metabolites in the control of pathogens in meat and meat products can create new horizons in the production of safe and functional products with long shelf life. So, this article aims to review the recent knowledge about the bio-preservation of meat and meat products by LAB and their metabolites. Also, their antibacterial mechanism and potential for use in hurdle technology are discussed. The outcome of this review literature shows the high potential of various LAB strains and their metabolites especially bacteriocins as bio-preservatives in meat and meat products for extending their shelf life. In this regard, their combined use with other novel technologies or natural antibacterial compounds as hurdle technology is a more effective method that can compete with synthetic preservatives.
References
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TL;DR: Functional starter cultures offer an additional functionality compared to classical starter cultures and represent a way of improving and optimising the sausage fermentation process and achieving tastier, safer, and healthier products.
556 citations
TL;DR: Major metabolic routes of lactic acid bacteria are reviewed, and how metabolism is influenced by the environmental conditions or manipulated for improved control of food fermentations is indicated.
Abstract: Sensory properties, shelf life, and safety of a majority of fermented foods are determined by the metabolic activity of food fermenting lactic acid bacteria. This communication reviews major metabolic routes of lactic acid bacteria, and indicates how metabolism is influenced by the environmental conditions or manipulated for improved control of food fermentations. Emphasis is placed on homofermentative and heterofermentative metabolism of carbohydrates, organic acids, and the conversion of amino acids with major impact on food safety and quality. In addition to the role of lactic metabolism in food fermentations, their implications for food spoilage are discussed.
406 citations
TL;DR: To strengthen the food application and process feasibility of LAB EPS at industrial level, a future academic research should be combined with industrial input to understand the technical shortfalls that EPS can address.
Abstract: Exopolysaccharides (EPS)-producing lactic acid bacteria (LAB) are industrially important microorganisms in the development of functional food products and are used as starter cultures or coadjutants to develop fermented foods. There is large variability in EPS production by LAB in terms of chemical composition, quantity, molecular size, charge, presence of side chains, and rigidity of the molecules. The main body of the review will cover practical aspects concerning the structural diversity structure of EPS, and their concrete application in food industries is reported in details. To strengthen the food application and process feasibility of LAB EPS at industrial level, a future academic research should be combined with industrial input to understand the technical shortfalls that EPS can address.
263 citations
TL;DR: Fermented milk sample inoculated with L. plantarum KJ722784 exhibited decrease in viable count during storage at 4 °C on day 28, however, the survival count is greater than 7 log CFU/ml which is higher than the requirement of 6 log CFu/ml to exhibit health benefit.
Abstract: The present research was focused on probiotic characterization of lactic acid bacteria from fermented foods and beverage of Ladakh. Twenty five lactic acid bacteria were examined in vitro for potential probiotic properties based on their low pH tolerance, bile-salt resistance, lysozyme tolerance, cholesterol removal, hydrophobicity, autoaggragation, production of antimicrobial substances, exopolysaccharide production, β-galactosidase activity and haemolytic activity. The outcome of these studied parameters was used as input data for a principal component analysis (PCA) to select the most promising isolate and ten most potential probiotic isolates were identified through 16S rDNA sequencing. On the basis of PCA, isolate 84 (Lactobacillus plantarum KJ722784) showed similar trend to Lactobacillus casei Shirota used as reference strain in terms of probiotic properties. Fermented milk sample inoculated with L. plantarum KJ722784 exhibited decrease in viable count during storage at 4 °C on day 28. However, the survival count is greater than 7 log CFU/ml which is higher than the requirement of 6 log CFU/ml to exhibit health benefit.
244 citations
TL;DR: The results support the potential of LAB as biocontrol agents against postharvest rot as well as previous reports of antifungal activity by LAB.
Abstract: Summary. This study evaluated the efficacy of lactic acid bacteria (LAB) isolated from fresh fruits and vegetables as biocontrol agents against the phytopathogenic and spoilage bacteria and fungi, Xanthomonas campestris, Erwinia carotovora, Penicillium expansum, Monilinia laxa, and Botrytis cinerea. The antagonistic activity of 496 LAB strains was tested in vitro and all tested microorganisms except P. expansum were inhibited by at least one isolate. The 496 isolates were also analyzed for the inhibition of P. expansum infection in wounds of Golden Delicious apples. Four strains (TC97, AC318, TM319, and FF441) reduced the fungal rot diameter of the apples by 20%; only Weissella cibaria strain TM128 decreased infection levels by 50%. Cell-free supernatants of selected antagonistic bacteria were studied to determine the nature of the antimicrobial compounds produced. Organic acids were the preferred mediators of inhibition but hydrogen peroxide was also detected when strains BC48, TM128, PM141 and FF441 were tested against E. carotovora. While previous reports of antifungal activity by LAB are scarce, our results support the potential of LAB as biocontrol agents against postharvest rot. [Int Microbiol 2008; 11(4):231-236].
224 citations