Effective Use of Nisin to Control Lactic Acid Bacterial Spoilage in Vacuum-Packed Bologna-type Sausage

1999 ◽  
Vol 62 (9) ◽  
pp. 1004-1010 ◽  
Author(s):  
E. ALISON DAVIES ◽  
CATHERINE F. MILNE ◽  
HELEN E. BEVIS ◽  
RICHARD W. POTTER ◽  
JO M. HARRIS ◽  
...  
Keyword(s):  
Growth Rate ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Antibacterial Effects ◽  
Predominant Species ◽  
Lactobacillus Sake ◽  
Heat Treated ◽  
Effective Use ◽  
Nisin Activity

Lactic acid bacteria (LAB) commonly cause spoilage in minimal heat-treated vacuum-packed cured delicatessen meats. Predominant species are Lactobacillus sake and L. curvatus. LAB strains isolated from spoiled products of this type (liver sausage, ham and bologna sausage) were found to be sensitive to low nisin concentrations (maximum of 1.25 μg g−1). Addition of 25 μg g−1 nisin (as Nisaplin) inhibited the growth of LAB spoilage organisms inoculated into vacuum-packed pasteurized bologna-type sausages stored at 8°C. Control sausages became spoiled (>108 LAB CFU g−1) by day 7, whereas sausages containing nisin remained unspoiled for >50 days. The effect of three types of phosphates (used as emulsifiers) on nisin activity in the sausages was compared. LAB growth rate was fastest in samples containing orthophosphate, and slowest in sausages containing diphosphate. The shelf life was also greatly extended in the latter. Fat content also affected nisin activity. Nisin activity (as indicated by LAB inhibition) was greatest in samples containing 15% > 25% > 37% (wt/wt) fat. In a sausage formulation containing 37% fat and incorporating diphosphate as emulsifier, levels of nisin as low as 2.5 μg g−1 showed antibacterial effects. A nisin level of 6.25 μg g−1 totally inhibited LAB growth for over 4 weeks and 25 μg g−1 for 5 weeks. Spoilage control was achieved in the same sausage formulation but with 25% (wt/wt) fat; 12.5 μg g−1 nisin prevented LAB growth for 5 weeks.

Cassava starch/carboxymethylcellulose edible films embedded with lactic acid bacteria to extend the shelf life of banana

2020 ◽  
Vol 248 ◽  
pp. 116805 ◽  
Author(s):  
Siying Li ◽  
Yanlan Ma ◽  
Tengteng Ji ◽  
Dur E. Sameen ◽  
Saeed Ahmed ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Edible Films ◽  
Cassava Starch

Inhibition of Non-proteolyticClostridium botulinumwith Lactic Acid Bacteria in Extended Shelf-Life Cook-Chill Soups

2003 ◽  
Vol 17 (1) ◽  
pp. 39-52 ◽  
Author(s):  
S. Rodgers ◽  
P. Peiris ◽  
K. Kailasapathy ◽  
J. Cox
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life

scholarly journals Quantification of Geotrichum candidum growth in co-culture with lactic acid bacteria

2010 ◽  
Vol 27 (Special Issue 2) ◽  
pp. 18-27 ◽  
Author(s):  
A. Hudecová ◽  
Ľ. Valík ◽  
D. Liptáková
Keyword(s):  
Growth Rate ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Filamentous Fungus ◽  
Solid Medium ◽  
Fungal Growth ◽  
Growth Dynamics ◽  
Geotrichum Candidum ◽  
Inhibitory Effect ◽  
Food Mycology

The growth dynamics of filamentous fungus G. candidum was studied during the co-cultivation with the commercial lactic acid bacteria (LAB) culture Fresco. The experiments were carried out in milk and on the surface of a milk agar at the temperature ranging from 5 to 37°C. Ratkowsky model was used to describe the relationships of the fungal growth rate to the temperature during both, single and co-cultivation with LAB in milk. Simultaneous growth of LAB affected significantly the growth rate of the filamentous fungus. The growth of G. candidum was in average 39% slower in the co-culture than in the single cultivation. LAB pre-inoculated and growing in the solid medium did not show any significant inhibitory effect on the surface growth of G. candidum at all tested temperature. The precise data describing the growth of this cheese yeast-like fungus, G. candidum, may fill a gap in the field of quantitative food mycology and may be used for predicting its behavior in real conditions.

scholarly journals The potential of silage lactic acid bacteria-derived nano-selenium as a dietary supplement in sheep

2019 ◽  
Vol 59 (11) ◽  
pp. 1999 ◽  
Author(s):  
M. R. F. Lee ◽  
H. R. Fleming ◽  
F. Whittington ◽  
C. Hodgson ◽  
P. T. Suraj ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Glutathione Peroxidase ◽  
Shelf Life ◽  
Blood Parameters ◽  
Treatment Groups ◽  
Silage Inoculants ◽  
Livestock Systems ◽  
Effect Of Feeding ◽  
Se Status

Context Selenium (Se) is a trace element essential for cellular function in animals as a component of the enzymes glutathione peroxidase and iodothyronine-5-deiodinase. In many parts of Europe, Se is often deficient in livestock diets due to the low Se status of soil. Supplementation of diets with selenised yeast (predominately as seleno-methionine) or inorganic sodium selenite is common practice in most livestock systems, including ruminants. Lactic acid bacteria have been shown to convert inorganic Se into predominantly elemental nano-Se, which has been used recently in human pro-biotics as a less toxic form of Se. Therefore, silage lactic acid bacteria may provide a supplementation route of bioavailable nano-Se for ruminants. Aim Here, we report on the effect of feeding inoculated silage enriched with a supra-nutritional level of nano-Se (Selage) versus control inoculated silage (Silage) on the Se status of finishing lambs and their products, followed by a second study where blood parameters were investigated in ewes. Methods In the first study, 40 Charollais × Suffolk lambs (42 ± 1.7 kg) were paired according to weight and sex, then allocated to the two treatments for 8 or 10 weeks. Uptake of Se into wool was temporally assessed, as well as excretion of Se into faeces. Selenium concentrations in blood and muscle, carcass characteristics and meat quality are reported postmortem. In the second study, individually penned Suffolk × Mule ewes (n = 12; 76 ± 4.5 kg) were offered the same diets as in the first study. Blood parameters were assessed at the start and after 6 weeks, with intake and excretion into faeces and urine assessed temporally throughout the study. Key results In the first study, dry-matter (DM) intake was similar in both treatment groups, at 0.8 ± 0.03 kg/day, but Se concentrations of the diets were significantly different, resulting in intakes of ~0.14 and 1.60 mg/day on the Silage and Selage diets, respectively. This was reflected in higher Se concentrations in faeces (0.4 vs 2.0 mg/kg DM; P < 0.001), wool (0.11 vs 0.25 mg/kg DM; P < 0.001), blood (0.19 vs 0.46 mg/L; P < 0.001) and muscle (0.31 vs 0.41 mg/kg: P < 0.01) on the Selage than on the Silage diet. Colour (chroma) shelf life of the meat was significantly higher on the Selage treatment (8.05 vs 9.2 days; P < 0.05). In the second trial, for ewes fed Selage, blood seleno-methionine increased from 0.21 to 0.25 mg/L and seleno-cysteine from 0.25 to 0.35 mg/L after 6 weeks on the treatment, whereas there was no change in ewes fed Silage. Glutathione peroxidase increased, whereas haematocrit, haemoglobin and platelet count were decreased across time during the study, but there was no difference between the treatments. Conclusions Nano-Se provided by the Selage treatment was shown to be available to sheep and improve shelf life, with no adverse haematological effects. Implications There is potential to use silage inoculants to provide bioavailable Se to ruminants. Further research is required to determine the most appropriate dose for animal performance and product quality.

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