Evaluation of the use of lactic acid bacteria and <i>Thymus vulgaris</i> essential oil on Suffolk and Ile de France lamb breed (<i>MuscuIus gluteus</i>) quality parameters

Klupšaitė, Dovilė; Zavistanavičiūtė, Paulina; Šakienė, Vytautė; Lėlė, Vita; Mozūrienė, Erika; Klementavičiūtė, Jolita; Šidlauskienė, Sonata; Buckiūnienė, Vilija; Tolpežnikaitė, Ernesta; Ruibys, Romas; Bartkienė, Elena

doi:10.1111/ijfs.14679

Cited by 7 publications

(20 citation statements)

References 63 publications

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“…For this reason, new strategies are sought to improve the lamb meat technological process to obtain safer products. It has been reported that a Lactobacillus plantarum strain isolated from bread sourdough, Thymus vulgaris essential oil (at a concentration of 0.1% v/v), and their combination can be used for the pre-treatment of lamb meat [73]. The pre-treatments reduced mould and yeast, as well as total enterobacteria numbers, in lamb meat samples.…”

Section: Sourdough Lab-plant-based Bioproducts For Increasing the Fun...mentioning

confidence: 99%

Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed

Bartkienė

Özoğul

Rocha

2022

Foods

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This review intends to highlight the fact that bread sourdough is a very promising source of technological, antimicrobial, toxin-degrading, immune system-, and faecal microbiota-modelling biological agents for the preparation of food, nutraceuticals, and feed, which has great potential at industrial biotechnology scale. There are many applications of sourdough lactic acid bacteria (LAB), which are the main microorganisms in spontaneous sourdough. In addition to their application as pure technological strains in the food and feed industries, taking into consideration the specific properties of these microorganisms (antimicrobial, antifungal, immuno-, and microbiota-modulating, etc.), they are used as valuable ingredients in higher-value food as well as nutraceutical formulations. Additionally, a very promising application of LAB is their use in combination with plant- and/or animal-based ingredients to increase the functional properties of the whole combination due to different mechanisms of action, as well as desirable symbiotic activity. In addition to traditional foods prepared using sourdough microorganisms (bread, biscuits, meat products, dairy, beverages, etc.), they could find application in the preparation of added-value ingredients for the food, nutraceutical, and feed industries. Finally, this mini-review gives a brief introduction to the possible applications of sourdough LAB in the food, feed, and nutraceutical industries.

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Section: Sourdough Lab-plant-based Bioproducts For Increasing the Fun...mentioning

confidence: 99%

Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed

Bartkienė

Özoğul

Rocha

2022

Foods

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“…These EOs were investigated by Govaris et al (2010), Karabagias et al (2011), Kumar et al (2018), and Klupsaite et al (2020) in sheep meat, with good reductions in the microbial load at relatively low concentrations (0.1%-0.9%). Positive results were also obtained with Syzygium aromaticum EO (Aliakbarlu & Khalili Sadaghiani, 2015;Kumar et al, 2018;Vrinda Menon & Garg, 2001), mainly because of its eugenol content, which can destroy the membrane and cause leakage of cellular material (Bennis et al, 2004) but also with other EOs, like Zataria multiflora, Cuminum cyminum, Allium sativum, and Cinnamomum cassia (Aliakbarlu & Khalili Sadaghiani, 2015;Emam et al, 2021;Z.…”

Section: Application Of Essential Oils On Sheep Meatmentioning

confidence: 99%

“…Antimicrobial activity was enhanced when two or more biopreservatives were used in combination with each other or with another antimicrobial substance but also when EOs were used in combination with other hurdles, like MAP or VP (Govaris et al, 2010;Z. Hussain et al, 2021;Karabagias et al, 2011;Klupsaite et al, 2020;Kumar et al, 2018;Lahmar et al, 2018;Nemati et al, 2019). For example, Govaris et al (2010) showed how the combination of O. vulgare EO and nisin gave better results than when the two substances were used individually because the disintegration of the cell membrane by the EO could also have led to a greater sensitivity to nisin (Moosavy et al, 2008).…”

Section: Application Of Essential Oils On Sheep Meatmentioning

confidence: 99%

“…In all the studies, the application of EOs was direct, in surface for anatomical cuts, and mixing in minced meat. Antimicrobial activity was enhanced when two or more biopreservatives were used in combination with each other or with another antimicrobial substance but also when EOs were used in combination with other hurdles, like MAP or VP (Govaris et al., 2010; Z. Hussain et al., 2021; Karabagias et al., 2011; Klupsaite et al., 2020; Kumar et al., 2018; Lahmar et al., 2018; Nemati et al., 2019). For example, Govaris et al.…”

Section: Antimicrobial Properties Of Essential Oils On Sheep Meatmentioning

confidence: 99%

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An overview of the natural antimicrobial alternatives for sheep meat preservation

Purgatorio

Serio

Chaves‐López

et al. 2022

Comp Rev Food Sci Food Safe

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Sheep meat is consumed and appreciated all over the world for its nutritional value and flavor. However, this meat is very perishable and easily subjected to the action of both spoilage and pathogenic microorganisms. For this reason, in combination with cold storage, effective preservation techniques are required. There is increasing interest in the application of natural antimicrobials, such as essential oils, extracts, spices, and by-products of the food industry. This review analyses the studies on natural antimicrobials in sheep meat and sheep meat products and gathers evidence about the encouraging results achieved on the reduction and/or elimination of spoilage and pathogenic microorganisms. The use of these natural antimicrobial alternatives might open up important perspectives for industrial application, considering that this specific meat is often traded over long distances. In fact, on the basis of scientific literature, natural antimicrobials can be considered a sustainable and affordable alternative to extend the shelf life of sheep meat and guarantee its safety, although many factors need to be further investigated, such as the sensory impact, potential toxicity, and economic aspects. For all these issues, investigated in some of the studies reviewed here, it is fundamental to obtain the antimicrobial effect with the minimum amount of effective substance to avoid sensory modifications, toxic effects, and unbearable costs. This study sets foundations for the possible direction of future studies, which will contribute to identify effective solutions for industrial applications of natural antimicrobials in the sheep meat industry.

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“…Different technologies have been applied to improve LM quality parameters, e.g., sonication [ 15 , 16 ] and thermal processing [ 7 , 17 , 18 ]. Additionally, the pre-treatment of LM with natural marinades has also been reported [ 19 , 20 , 21 ]. This solution is of great interest because, currently, consumers are looking for natural, high-quality, and acceptable products.…”

Section: Introductionmentioning

confidence: 99%

Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat

Zavistanavičiūtė

Klementavičiūtė

Klupšaitė

et al. 2023

Foods

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This study aimed to develop marinade formulas based on by-products from the dairy, berry, and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and quality characteristics of the meat. To fulfil this aim, six marinade (M) formulations were created based on acid whey (AW) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu), either alone or combined with freeze-dried apple (AP) or blackcurrant (BC) pomace. The most appropriate fermentation times for the marinades were selected according to the lower pH values and higher viable LAB counts in the samples. Additionally, the antimicrobial activity of the selected marinades against pathogenic and opportunistic bacterial strains was tested. The characteristics of the LM were analysed after 24 and 48 h of treatment, including physicochemical, technological, and microbiological parameters, as well as overall acceptability. It was established that, after 48 h of fermentation, all of the tested marinades, except M-AWLuBC, had lactic acid bacterial counts > 8.0 log10 CFU·mL−1 and pH values < 3.74. The broadest spectra of pathogen inhibition were observed in the M-AWLuAP and M-AWLuBC marinades. The latter formulations improved the water holding capacity (WHC) and overall acceptability of the LM, while, in the LM-AWLcAP samples, histamine, cadaverine, putrescine, tryptamine, and phenylethylamine were not formed. Lastly, LM treatment with the M-AWLcAP and M-AWLuAP formulas for 48 h achieved the highest overall acceptability (9.04 and 9.43), tenderness (1.53 and 1.47 kg·cm−2) and WHC (2.95% and 3.5%) compared to the control samples.

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Evaluation of the use of lactic acid bacteria and Thymus vulgaris essential oil on Suffolk and Ile de France lamb breed (MuscuIus gluteus) quality parameters

Cited by 7 publications

References 63 publications

Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed

Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed

An overview of the natural antimicrobial alternatives for sheep meat preservation

Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat

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