Lactic acid bacteria (LAB) are very important in converting of agricultural products into safe, delicious and shelf stable foods for human consumption. The preservative activity of LAB in foods is ...mainly attributed to the production of anti-microbial metabolites such as organic acids and bacteriocins which enables them to grow and control the growth of pathogens and spoilage microorganisms. Besides ensuring safety, bacteriocin-producing LAB with their probiotic potentials could also be emerging as a means to develop functional meat products with desirable health benefits. Nevertheless, to be qualified as a candidate probiotic culture, other prerequisite probiotic properties of bacteriocin-producing LAB have to be assessed according to regulatory guidelines for probiotics. Nham is an indigenous fermented sausage of Thailand that has gained popularity and acceptance among Thais. Since Nham is made from raw meat and is usually consumed without cooking, risks due to undesirable microorganisms such as Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes, are frequently observed. With an ultimate goal to produce safer and healthier product, our research attempts on the development of a variety of new Nham products are discussed.
•Bacteriocin producing LAB can enhance quality, safety, and health benefits.•LAB are emerging as probiotic starter in fermented meat products.•Fermented meat products are potential carriers of probiotics for consumption.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
Meat and meat products have always been an important part of human diet, and contain valuable nutrients for growth and health. Nevertheless, they are perishable and susceptible to microbial ...contamination, leading to an increased health risk for consumers as well as to the economic loss in meat industry. The utilization of bacteriocins produced by lactic acid bacteria (LAB) as a natural preservative has received a considerable attention. Inoculation of bacteriocin-producing LAB cell as starter or protective cultures is suitable for fermented meats, whilst the direct addition of bacteriocin as food additive is more preferable when live cells of LAB could not produce bacteriocin in the real meat system. The incorporation of bacteriocins in packaging is another way to improve meat safety to avoid direct addition of bacteriocin to meat. Utilization of bacteriocins can effectively contribute to food safety, especially when integrated into hurdle concepts. In this review, LAB bacteriocins and their applications in meat and meat products are revisited. The molecular structure and characteristics of bacteriocins recently discovered, as well as exemplary properties are also discussed.
•LAB bacteriocins could be used as an effective natural preservative for meat.•GarQ and Bac7293A are novel Class IId bacteriocins.•Incorporation of bacteriocins in packaging is another means to improve meat safety.•Hurdle technology enhances the antimicrobial effectiveness of bacteriocins.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
► We invent a new method to produce Mum which is a traditional Thai fermented sausage. ► After fermentation, samples are vacuum-packaged, ripened and stored at 4°C. ► We examine the physiochemical, ...microbial, textural, and sensory properties of samples. ► Using the new method, mum has better qualities and extended shelf life.
Freshly-manufactured mum sausages were assigned to two processing methods (process I: stored at ∼30°C for 14days; process II: stored at ∼30°C for three days, vacuum-packaged, and stored at 4°C until day 28). Physicochemical, microbial, textural, and sensory properties of samples were analysed. The results showed that dehydration was more intense in process I samples, and resulted in lower moisture content and water activity. Significant decreases in pH values, and increases in lactic acid were observed in both samples by day 3. The total microflora and lactic acid bacteria counts increased rapidly during the fermentation and then decreased while the Enterobacteriaceae counts decreased steadily. Too much dehydration resulted in tough textures and unacceptable sensory qualities for process I samples. In conclusion, after three days of fermentation, with vacuum-packaging, ripening and storage at 4°C up to 28days, it is possible to produce mum sausages with better qualities and an extended shelf life.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
This study applied restriction fragment length polymorphism (RFLP) analysis to identify the lactic acid bacteria (LAB) isolated from “mum” Thai fermented sausages during fermentation and storage. A ...total of 630 lactic acid bacteria were isolated from the sausages prepared using 2 methods. In Method 1, after stuffing, the sausages were stored at 30°C for 14days. In Method 2, after stuffing and storage at 30°C for 3days, the sausages were vacuum-packed and stored at 4°C until Day 28. The sausages were sampled on Days 0, 3, 14, and 28 for analyses. The 16S rDNA was amplified and digested using restriction enzymes. Of the restriction enzymes evaluated, Dde I displayed the highest discrimination capacity. The LAB were classified and 7 species were identified For Methods 1 and 2, during fermentation, the Lactobacillus sakei and Lactobacillus plantarum species were dominant. For Method 2, the proportion of Leuconostoc mesenteroides markedly increased during storage, until L. sakei and Ln. mesenteroides represented the dominant species. The identification of LAB in the sausage samples could facilitate the selection of appropriate microorganisms for candidate starter cultures for future controlled mum production.
•The lactic acid bacterial (LAB) community in “mum” was evaluated using RFLP.•Dde I showed the highest discrimination capacity of the restriction enzymes.•Lactobacillus sakei and Lactobacillus plantarum were dominant during fermentation.•Leuconostoc mesenteroides markedly increased in proportion during chilled storage.•The identification of LAB helps selection for starter cultures in the future.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
Eighteen strains of Salmonella group E from stool samples were confirmed as Salmonella new serovar. 3, 10 : Z35 : 1, 6 by Centre International des Salmonella, Institut Pasteur, Paris, WHO ...Collaborating Center for Salmonella, Atlanta, USA and Salmonella-Zentrale Hygienischen Institut, Hamburg, Germany. The name of this new serovar was proposed as S. ratchaburi according to the place of its first isolation in Ratchaburi province. The new serovar of Salmonella was sensitive to many antimicrobial agents except streptomycin and erythromycin.
Screening and characterization of bacteriocin producing lactic acid bacteria isolated from chicken intestine Komkhae Pilasombut(Kasetsart University. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Agriculture. Agricultural Biotechnology Center); Worawidh Wajjwalku(Kasetsart University. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Veterinary Medicine. Department of Pathology); Sunee Nitisinprasert(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Biotechnology) ...
Witthayāsān Kasētsārt. Sākhā thammācht,
Oct-Dec 2005
Journal Article
Five hundred strains of lactic acid bacteria (LAB) were isolated from chicken intestine and screened for their abilities to produce bacteriocins. One strain, K4, produced a bacteriocin with activity ...against Lactobacillus sakei subsp. sakei JCM 1157 sup(T), Leuconostoc mesenteroides subsp. mesenteroides JCM 6124 sup(T), Bacillus coagulans JCM 2257 sup(T), Enterococcus feacalis JCM 5803sup(T), Listeria innocua ATCC 33090 sup(T) and Brochotrix campestris NBRC 11547sup(T). The antibacterial activity was inactivated by proteolytic enzymes, indicating that it has proteinaceous structure of a bacteriocin. Its properties were heat-tolerance at 121 deg C for 15 min and stable at wide pH range of 3-10. The mode of action of this bacteriocin was clearly bactericidal activity against Lb. sakei subsp. sakei JCM 1157sup(T) and B. coagulans JCM 2257sup(T) whereas it showed bacteriostatic action against Br. campestris NBRC 11547sup(T). In addition, K4 strain was able to grow and produce bacteriocin in MRS containing 4 percent NaCl and at wide pH range of 3-9. Based on morphological biochemical characteristics and 16S rDNA nucleotide sequence analysis, K4 strain was identified as Lactobacillus salivarius.
Isolation and identification of bacteriocin-producing lactic acid bacteria from minced fermented fish (Nham Pla) Noppadol Mettametha(Srinakharinwirot University, Bangkok (Thailand). Faculty of Science. Department of Biology) E-mail:noppadolm@swu.ac.th; Somjai Siripoke(Srinakharinwirot University, Bangkok (Thailand). Faculty of Science. Department of Biology); Adisorn Swetwiwathana(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Industry)
Warasan Witthayasat Mosowo,
20/Jun
Journal Article
Nham is a fermented pork product. Normally, pork, used as main raw material, causes source of Salmonellae contamination in the product. The inhibition effect of growth of Salmonella Enteritidis added ...into nham during 7 days of fermentation at 32 deg c was studied. The four level of initial dose of S. Enteritidis consisting of 0.25 percent (5.4 logCFU/g) 0.5 percent (5.7 logCFU/g) 0.75 percent (5.9 logCFU/g) and 1.0 percent (6.0 logCFC/g) were used. The percentage of S. Enteritidis reduction was 96, 95.6, 95.1 and 94.5 respectively, due to the acid produced by lactic acid bacteria.
