Combined Effect of Gamma Irradiation, Ascorbic Acid, and Edible Coating on the Improvement of Microbial and Biochemical Characteristics of Ground Beef

2002 ◽  
Vol 65 (6) ◽  
pp. 981-987 ◽  
Author(s):  
BLAISE OUATTARA ◽  
MARTINE GIROUX ◽  
WANDA SMORAGIEWICZ ◽  
LINDA SAUCIER ◽  
MONIQUE LACROIX
Keyword(s):  
Ascorbic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gamma Irradiation ◽  
Ground Beef ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Combined Effect ◽  
Biochemical Characteristics ◽  
Meat Samples

This study was conducted to evaluate the combined effect of gamma irradiation and the incorporation of natural antimicrobial compounds in cross-linked films on the microbiological and biochemical characteristics of ground beef. Medium-fat (23% fat) ground beef patties were divided into three separate treatment groups: (i) control samples without additives, (ii) ground beef samples containing 0.5% (wt/wt) ascorbic acid, and (iii) ground beef samples containing 0.5% ascorbic acid and coated with a protein-based cross-linked film containing immobilized spice powders. Meat samples were irradiated at doses of 0, 1, 2, and 3 kGy and stored at 4 ± 2°C. Microbial growth (based on total aerobic plate counts [APCs] and total coliforms) was evaluated, as were the content of thiobarbituric acid–reactive substances (TBARS) and that of free sulfydryl groups. At the end of the storage period, Enterobacteriaceae, presumptive Staphylococcus aureus, presumptive Pseudomonas spp., Brochothrix thermosphacta, and lactic acid bacteria were enumerated. Regardless of the treatment group, irradiation significantly (P ≤ 0.05) reduced the APCs. Irradiation doses of 1, 2, and 3 kGy produced immediate APC reductions of 2, 3, and 4 log units, respectively. An APC level of 6 log CFU/g was reached after 4, 7, and 10 days for samples irradiated at 1, 2, and 3 kGy, respectively. Lactic acid bacteria and B. thermosphacta were more resistant to irradiation than were Enterobacteriaceae and Pseudomonas. The TBARS and free sulfydryl contents were stabilized during post irradiation storage for samples containing ascorbic acid and coated with the protein-based cross-linked film containing immobilized spice powders.

scholarly journals Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 768
Author(s):  
Christos Bontsidis ◽  
Athanasios Mallouchos ◽  
Antonia Terpou ◽  
Anastasios Nikolaou ◽  
Georgia Batra ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Chemical Properties ◽  
Storage Period ◽  
Probiotic Strain ◽  
Physicochemical Characteristics ◽  
Probiotic Properties ◽  
Acid Fermentation ◽  
Chokeberry Juice ◽  
Fermented Juice

On the frame of this research survey, a novel potentially probiotic strain (Lactobacillus paracasei SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety Aronia melanocarpa, a plant known to provide small, dark berries and to be one of the richest sources of antioxidants. The juice was subsequently fermented inoculating L. paracasei SP5 for 48 h at 30 °C. The fermented juices were left at 4 °C and tested regarding microbiological and physicochemical characteristics for 4 weeks. The potentially probiotic strain was proved capable of performing lactic acid fermentation at 30 °C. Cell viability of L. paracasei was detected in high levels during fermentation and the whole storage period, while the fermented juice showed higher levels of viability in juice with 40.3 g/L of initial sugar concentration. No ethanol was detected in the final fermented juice. Fermented chokeberry juice was characterized by aromatic desirable volatiles, which were retained in adequate levels for the whole storage period. Specifically, the occurrence of organic esters detected in fermented juices is considered as positive evidence of the provision of fruity and floral notes to the final product. During storage, total phenolics content and antioxidant activity were observed in higher levels in fermented chokeberry juice compared with non-fermented juice. Subsequently, fermentation of chokeberry juice by potentially probiotic lactic acid bacteria could provide high industrialization potential, providing the market with a nutritional beverage of good volatile quality with an enhanced shelf-life compared with an unfermented fresh juice.

Combined effect of reuterin and lactic acid bacteria bacteriocins on the inactivation of food-borne pathogens in milk

Food Control ◽  
2011 ◽  
Vol 22 (3-4) ◽  
pp. 457-461 ◽  
Author(s):  
Juan L. Arqués ◽  
Eva Rodríguez ◽  
Manuel Nuñez ◽  
Margarita Medina
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Combined Effect ◽  
Food Borne Pathogens ◽  
Food Borne

scholarly journals Bacteriology and Meat Quality of Moisture Enhanced Pork from Retail Markets in Canada

2017 ◽  
Vol 6 (1) ◽  
pp. 95
Author(s):  
Karola R. Wendler ◽  
Francis M. Nattress ◽  
Jordan C. Roberts ◽  
Ivy L. Larsen ◽  
Jennifer Aalhus
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Quality ◽  
Quality Characteristics ◽  
Retail Markets ◽  
Brochothrix Thermosphacta ◽  
Colour Saturation ◽  
Meat Samples ◽  
Water Holding

Packages of moisture-enhanced and conventional pork chops were collected from six Canadian retail stores on five sampling days. The composition of injection brines differed between retailers, but all contained polyphosphates and salt as main ingredients. Meat quality characteristics and bacteriology were analyzed from collected meat samples. Moisture enhanced chops had a higher pH and a higher water holding capacity than conventional. Juiciness and overall tenderness were improved in moisture enhanced chops. The surfaces of moisture enhanced chops were discoloured; the chops were darker and displayed less colour saturation. Total numbers of aerobes, psychrotrophs and lactic acid bacteria were not affected by moisture enhancement but numbers of Enterobacteriaceae, pseudomonads and Brochothrix thermosphacta, bacteria frequently associated with microbial spoilage, were approximately 1 log CFU·g-1 higher in moisture enhanced samples. This work shows moisture enhancement with injection brines containing salt and phosphates can result in a more palatable product. 

Who will win the race in childrens' oral cavities? Streptococcus mutans or beneficial lactic acid bacteria?

2013 ◽  
Vol 4 (3) ◽  
pp. 237-245 ◽  
Author(s):  
ö.E. Güngör ◽  
Z. Kırzıoğlu ◽  
E. Dinçer ◽  
M. Kıvanç
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Oral Cavity ◽  
Streptococcus Mutans ◽  
Meat Products ◽  
Tooth Surface ◽  
Healthy Children ◽  
Bacterial Strains ◽  
Adhesive Properties ◽  
Meat Samples

Adhesion to oral soft and hard tissue is crucial for bacterial colonisation in the mouth. The aim of this work was to select strains of oral lactic acid bacteria that could be used as probiotics for oral health. To this end, the adhesive properties of some lactic acid bacteria were investigated. Seventeen lactic acid bacteria including two Streptococcus mutans strains were isolated from the oral cavity of healthy children, while other strains were isolated from fermented meat products. The bacterial strains were applied to teeth surfaces covered with saliva or without saliva. A significant diversity in adhesion capacity to teeth surfaces among the lactic acid bacteria was observed. Lactic acid bacteria isolated from the oral cavity adhered the best to teeth surfaces covered with saliva, whereas lactic acid bacteria isolated from fermented meat samples adhered the best to tooth surface without saliva. All strains of lactic acid bacteria were able to reduce the number of S. mutans cells, in particular on saliva-coated tooth surface. Therefore, they might have potential as probiotics for the oral cavity.

scholarly journals INVESTIGATION OF THE INFLUENCE OF ASCORBIC ACID ON THE TITER OF LACTIC ACID BACTERIA AND TEST FERMENTATION

2021 ◽  
Vol 1 (38) ◽  
pp. 123-133
Author(s):  
I. Korniienko
Keyword(s):  
Ascorbic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Redox Potential ◽  
Unsaturated Fatty Acids ◽  
Total Content ◽  
Correct Selection ◽  
Fermentation Time ◽  
Biochemical Processes

The use of modern biotechnological approaches in the field of baking allows to improve the quality of finished products, reduce the duration of the technological cycle and increase the functional properties of bread. The aim of the study was to study the effect of ascorbic acid on the intensity of fermentation processes during dough maturation. The task of the work is to establish the optimal amount of improver — ascorbic acid, taking into account organoleptic, microbiological and structural-mechanical quality indicators. The intensity of microbiological and biochemical processes during dough maturation (fermentation) directly depends on the concentration of hydrogen ions compared to the total content of acid-reactive products, as well as redox potential, titrated acidity and titer of fermentation microflora.The introduction of ascorbic acid in the amount of 0.1—0.12 g/kg of flour, the fermentation time of the dough was reduced from 270 to 225 minutes, the speed and completeness of redox reactions (redox potential  -50 mV) were increased. redox potential reactions catalyzed by the enzymes peroxidases and catalases are associated with the oxidation of unsaturated fatty acids, which promote the action of lipoxygenase by disrupting its inhibitor - hydrogen peroxide. Experiments have confirmed the activation of the fermenting microflora of the dough and the increase of its titer. Indicators of active (pH 4.66—4.51) and titrated acidity (6.0—6.5 degrees Turner) are within the limits that fully meet the optimal conditions for the cultivation of lactic acid bacteria, which indicates the correct selection of the amount of ascorbic acid and the composition of the nutritious flour mixture.

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