Effect of Pediocin NCDC252 as Cell Free Supernatant Produced from Pediococus acidilactici NCDC252 with EDTA on Total Viable Count and Sensory Evaluation of Chicken Carcasses Stored at Refrigeration Temperature

Kamble, Pooja; Rao, V. Appa; Abraham, Robinson J.J.; Dhanalakshmi, B.

doi:10.20546/ijcmas.2017.607.327

Cited by 3 publications

(2 citation statements)

References 7 publications

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“…The activity of pediocin‐rich postbiotics from Pediococcus acidilactici NCDC 252 with Ethylenediaminetetraacetic acid (EDTA) on microbial and sensory attributes of the chicken carcass was investigated. In comparison to the control, postbiotics application by spray method reduced the bacterial population on cold beef carcass surfaces without affecting the sensory specifications of meat (Kamble, Appa Rao, Abraham, & Dhanalakshmi, 2017). In one study, a reduction of >2 log cycles in psychrotrophic spoilage was reported during 9 days of storage at 4 °C by the addition of postbiotics from Lact.…”

Section: Food Applications Of Postbioticsmentioning

confidence: 99%

Postbiotics produced by lactic acid bacteria: The next frontier in food safety

Moradi

Kousheh

Almasi

et al. 2020

Comp Rev Food Sci Food Safe

158

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There are many critical challenges in the use of primary and secondary cultures and their biological compounds in food commodities. An alternative is the application of postbiotics from the starter and protective lactic acid bacteria (LAB). The concept of postbiotics is relatively new and there is still not a recognized definition for this term. The word "postbiotics" is currently used to refer to bioactive compounds, which did not fit to the traditional definitions of probiotics, prebiotics, and paraprobiotics. Therefore, the postbiotics may be presently defined as bioactive soluble factors (products or metabolic byproducts), produced by some food-grade microorganisms during the growth and fermentation in complex microbiological culture (in this case named cell-free supernatant), food, or gut, which exert some benefits to the food or the consumer. Many LAB are considered probiotic and their postbiotic compounds present similar or additional health benefits to the consumer; however, this review aimed to address the most recent applications of the postbiotics with food safety purposes. The potential applications of postbiotics in food biopreservation, food packaging, and biofilm control were reviewed. The current uses of postbiotics in the reduction and biodegradation of some food safety-related chemical contaminants (e.g., biogenic amines) were considered. We also discussed the safety aspects, the obstacles, and future perspectives of using postbiotics in the food industry. This work will open up new insights for food applications of postbiotics prepared from LAB.

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Section: Food Applications Of Postbioticsmentioning

confidence: 99%

Postbiotics produced by lactic acid bacteria: The next frontier in food safety

Moradi

Kousheh

Almasi

et al. 2020

Comp Rev Food Sci Food Safe

158

View full text Add to dashboard Cite

show abstract

“…Nielsen et al (1990) dipped fresh beef slices into a liquid CFS from Pediococcus acidilactici showing an inhibitory effect on L. monocytogenes . Kamble et al (2017) sprayed chicken carcasses with pediocin NCDC252 CFS and showed a reduction in total viable count with improved appearance and odour over controls over 6 days' time. Another recent study infused casings by dipping them into CFS containing Sakicin G before filling with a sterile meat emulsion and surface challenging with L. innocua .…”

Section: Post‐harvestmentioning

confidence: 99%

Meat safety and quality: a biological approach

Nielsen

Colle

Ünlü

2020

Int J of Food Sci Tech

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Safe, high-quality meat that is minimally processed, containing few added chemicals, is what is desired by the modern consumer. Biological approaches to meat safety appear more natural and, thus, are more readily acceptable. In this review, we examine biological approaches for meat safety and quality in the preharvest animal as well as during slaughter and in the post-harvest processing of the meat product. Biological components, including probiotics (Direct-Fed Microbials), vaccines, bacteriocins and lytic bacteriophage, are important components of a comprehensive approach to meat safety and quality.

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Postbiotics: From emerging concept to application

Aggarwal

Sabharwal

Kaushik

et al. 2022

Front. Sustain. Food Syst.

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The microbiome innovation has resulted in an umbrella term, postbiotics, which refers to non-viable microbial cells, metabolic byproducts and their microbial components released after lysis. Postbiotics, modulate immune response, gene expression, inhibit pathogen binding, maintain intestinal barriers, help in controlling carcinogenesis and pathogen infections. Postbiotics have antimicrobial, antioxidant, and immunomodulatory properties with favorable physiological, immunological, neuro-hormonal, regulatory and metabolic reactions. Consumption of postbiotics relieves symptoms of various diseases and viral infections such as SARS-CoV-2. Postbiotics can act as alternatives for pre-probiotic specially in immunosuppressed patients, children and premature neonates. Postbiotics are used to preserve and enhance nutritional properties of food, elimination of biofilms and skin conditioning in cosmetics. Postbiotics have numerous advantages over live bacteria with no risk of bacterial translocation from the gut to blood, acquisition of antibiotic resistance genes. The process of extraction, standardization, transport, and storage of postbiotic is more natural. Bioengineering techniques such as fermentation technology, high pressure etc., may be used for the synthesis of different postbiotics. Safety assessment and quality assurance of postbiotic is important as they may induce stomach discomfort, sepsis and/or toxic shock. Postbiotics are still in their infancy compared to pre- and pro- biotics but future research in this field may contribute to improved physiological functions and host health. The current review comprehensively summarizes new frontiers of research in postbiotics.

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Effect of Pediocin NCDC252 as Cell Free Supernatant Produced from Pediococus acidilactici NCDC252 with EDTA on Total Viable Count and Sensory Evaluation of Chicken Carcasses Stored at Refrigeration Temperature

Cited by 3 publications

References 7 publications

Postbiotics produced by lactic acid bacteria: The next frontier in food safety

Postbiotics produced by lactic acid bacteria: The next frontier in food safety

Meat safety and quality: a biological approach

Postbiotics: From emerging concept to application

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