scholarly journals Potential Use of Lactic Acid Bacteria with Pathogen Inhibitory Capacity as a Biopreservative Agent for Chorizo

Processes ◽  
2021 ◽  
Vol 9 (9) ◽  
pp. 1582
Author(s):  
Ruby Stella Lucumi-Banguero ◽  
Cristina Ramírez-Toro ◽  
German A. Bolívar
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Microbiological Quality ◽  
Chemical Additives ◽  
Nitrate Salts ◽  
Negative Effect ◽  
Cooked Meat ◽  
Potential Use ◽  
Protective Cultures

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.

scholarly journals Growth Temperatures of Ropy Slime-Producing Lactic Acid Bacteria

1990 ◽  
Vol 53 (9) ◽  
pp. 793-794 ◽  
Author(s):  
HANNU J. KORKEALA ◽  
PIA M. MÄKELÄ ◽  
HANNU L. SUOMINEN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Growth Temperature ◽  
Meat Products ◽  
Maximum Growth ◽  
Meat Processing ◽  
Continuous Growth ◽  
Maximum Growth Temperature ◽  
Processing Plants ◽  
Cooked Meat

The minimum, optimum, and maximum growth temperatures of ropy slime-producing lactic acid bacteria able to spoil vacuum-packed cooked meat products were determined on MRS-agar with temperature-gradient incubator GradiplateR W10. The minimum growth temperatures of slime-producing lactobacilli and Leuconostoc mesenteroides strain D1 were below −1°C and 4°C, respectively. The low minimum growth temperature allows these bacteria to compete with other bacteria in meat processing plants and in meat products causing ropiness problems. The maximum growth temperatures varied between 36.6–39.8°C. The maximum growth temperature of lactobacilli seemed to be an unstable character. Single lactobacilli colonies were able to grow above the actual maximum growth temperature, which is determined as the edge of continuous growth of the bacteria. The significance of this phenomenon needs further study.

scholarly journals Effect of Various Sugars on the Swelling Spoilage of Cooked Meat Products Caused by Heterofermentative Lactic Acid Bacteria.

1997 ◽  
Vol 44 (12) ◽  
pp. 855-861 ◽  
Author(s):  
Takashi SAMESHIMA ◽  
Kazuko TAKESHITA ◽  
Masanobu AKIMOTO ◽  
Hiroyuki YAMANAKA ◽  
Tameo MIKI ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Cooked Meat ◽  
Cooked Meat Products

Review : Bacteriocinogenic lactic acid bacteria associated with meat products / Revisión: Bacterias lácticas productoras de bacteriocinas asociadas a productos cárnicos

1998 ◽  
Vol 4 (3) ◽  
pp. 141-158 ◽  
Author(s):  
M.T. Aymerich ◽  
M. Hugas ◽  
J.M. Monfort
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
State Of The Art ◽  
Meat Products ◽  
Meat Consumption ◽  
Genetic Characteristics ◽  
Current State ◽  
Potential Use

Meat consumption is of great economical importance. Several lactic acid bacteria associated with meat products are important natural bacteriocin producers. Bacteriocins are proteinaceous antag onistic substances considered to be important in the control of spoilage and pathogenic microor ganisms. This review aims to present the current state of the art in terms of bacteriocinogenic lactic acid bacteria associated with fresh and fermented meat products, describe the biochemical and genetic characteristics of their bacteriocins and the potential use of bacteriocins production of meat products.

scholarly journals Use of thermotolerant lactic acid bacteria as probiotics in cooked meat products

Nacameh ◽  
2007 ◽  
Vol 1 (2) ◽  
pp. 87-96
Author(s):  
Maria de Lourdes Perez-Chabela ◽  
Norma Leticia Ramirez-Chavarin ◽  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Cooked Meat ◽  
Cooked Meat Products

Functionality of liquid smoke as an antimicrobial in cooked meat products: liquid smoke suppresses spoilage-related lactic acid bacteria

2021 ◽  
Vol 27 (5) ◽  
pp. 759-768
Author(s):  
Shiro Takeda ◽  
Jumpei Uchiyama ◽  
Kazutoshi Sugita ◽  
Hirofumi Enomoto ◽  
Abdulatef M Ahhmed ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Liquid Smoke ◽  
Cooked Meat ◽  
Cooked Meat Products

scholarly journals Behavior of Psychrotrophic Lactic Acid Bacteria Isolated from Spoiling Cooked Meat Products

2003 ◽  
Vol 69 (6) ◽  
pp. 3668-3671 ◽  
Author(s):  
Yoshikatsu Hamasaki ◽  
Mitsuko Ayaki ◽  
Hidetaka Fuchu ◽  
Masaaki Sugiyama ◽  
Hidetoshi Morita
Keyword(s):  
Lactic Acid ◽  
Detection Limit ◽  
Lactic Acid Bacteria ◽  
Leuconostoc Mesenteroides ◽  
Meat Products ◽  
The Other ◽  
Cooked Meat ◽  
Doubling Times ◽  
Mrs Broth ◽  
Cooked Meat Products

ABSTRACT Three kinds of lactic acid bacteria were isolated from spoiling cooked meat products stored below 10�C. They were identified as Leuconostoc mesenteroides subsp. mesenteroides, Lactococcus lactis subsp. lactis, and Leuconostoc citreum. All three strains grew well in MRS broth at 10�C. In particular, L. mesenteroides subsp. mesenteroides and L. citreum grew even at 4�C, and their doubling times were 23.6 and 51.5 h, respectively. On the other hand, although the bacteria were initially below the detection limit (<10 CFU/g) in model cooked meat products, the bacterial counts increased to 108 CFU/g at 10�C after 7 to 12 days.

scholarly journals Cooked meat products made of coarsely ground pork: the main bacterial strains of bacterial flora, their heat resistance and effect on spoilage

1993 ◽  
Vol 2 (5) ◽  
pp. 413-421
Author(s):  
Esko Petäjä ◽  
Eero Puolanne
Keyword(s):  
Surface Layer ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Flora ◽  
Meat Products ◽  
Bacterial Strains ◽  
The Core ◽  
Ground Pork ◽  
Cooked Meat ◽  
Cooked Meat Products

This study was conducted to investigate the bacterial flora of the surface layer and the core of meat products made of coarsely ground pork at the moment of spoilage when stored at 7°C or 4°C. The dominating strains were isolated, their heat resistance was studied in APT-broth, on APT-agar and in coarsely ground cured pork, and their growth after heating and effect on spoilage were followed in coarsely ground cured pork. The first signs of spoilage appeared in the surface layer of the products. The strains were coccoid lactic acid bacteria with counts ranging from 3,5 to 7.8 log cfu (colony forming units)/g. They survived only accidentally after heating for 15 minutes at 72°C in APT-broth. The core of the products contained only coccoid lactic acid bacteria or only pseudomonads or both as the main bacterial strains. The counts ranged from 2.6 to 6.0 log cfu/g. Most of the strains isolated from the core survived after heating for 30 minutes at 72°C in APT-broth in at least three tests out of six. The most noticeable result of the study was the occurence of heat-resistant pseudomonads in the core. It must be pointed out that all pseudomonads found survived after heating for 60 minutes at 72°C in APT-broth, and often after heating for 15 minutes at 72°C in coarsely ground cured pork (core 72°C). The cfu number of the two most heat-resistant streptococcus strains decreased only 1 log unit over 15 minutes at 72°C in coarsely ground cured pork. The numbers of inoculated pseudomonads decreased but those of streptococci rose by a maximum of 1 log unit when the experimental porks were kept at 4°C after heating. This indicates that streptococci and pseudomonads probably do not constitute a serious spoilage factor in cooked meat products, but spoilage is generally effected by bacteria which have contaminated the surface layer of the products after heat treatment.

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