In-vitro microbial production of conjugated linoleic acid by probiotic L. plantarum strains: Utilization as a functional starter culture in sucuk fermentation

Özer, Cem Okan; Kılıç, Birol; Kılıç, Gülden Başyiğit

doi:10.1016/j.meatsci.2015.12.005

Cited by 37 publications

(19 citation statements)

References 34 publications

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“…Previous studies have shown that strains of LAB have the abilities to synthesize CLA under in vitro and in vivo conditions (Andrade et al 2012). Other independent studies by Taboada et al (2015) andÖ zer et al (2016) found that some strains have the ability to produce CLA in cheese products. Therefore, microbial CLA uptake in humans is visualized as the most purposeful strategy.…”

Section: Introductionmentioning

confidence: 96%

Isolation, molecular characterization and screening of indigenous lactobacilli for their abilities to produce bioactive conjugated linoleic acid (CLA)

Dahiya

Puniya

2017

J Food Sci Technol

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Ingestion of conjugated linoleic acid poised many health benefits; however, amount of CLA one can get through generalized diet in is inadequate in exerting the desired benefits. Therefore, presence of CLA producing lactobacilli in dairy fermented foods has a tremendous potential to increase the CLA content. Therefore, present study was focused to isolate and characterize CLA producing lactobacilli from different dairy products and human faeces. Arguably, 283 lactobacilli were isolated from various sources and tested for CLA production. Fiftyseven CLA producing (C20 lg/ml) lactobacilli were selected from screening in de Man, Rogosa and Sharpe (MRS) broth and reconstituted with skim milk (SM), supplemented with 0.5 mg/ml of linoleic acid. Positive strains were classified into-L. plantarum (44%), L. gasseri (30%), L. fermentum (21%) and L. salivarius (5%) species. Nineteen most efficient strains (CLA C25 lg/ml) were further assessed in SM for CLA production. Total 08 strains produced significantly higher CLA in SM than MRS and also produced cis 9, trans 11, trans 10, cis 12 and trans 9, trans 11 isomers. Overall, L. plantarum HIF15 was reported as the best producer of CLA and other 08 lactobacilli may be utilized for the formulation of CLA-enriched functional foods to support these bacteria to synthesize CLA in the human gut.

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Section: Introductionmentioning

confidence: 96%

Isolation, molecular characterization and screening of indigenous lactobacilli for their abilities to produce bioactive conjugated linoleic acid (CLA)

Dahiya

Puniya

2017

J Food Sci Technol

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“…Food‐grade bacteria with linoleate isomerase activity could be used to develop functional fermented meat products with increased level of CLA (Gorissen et al ., ). However, to our knowledge, the scientific literature contains little information regarding enhancing the amounts of CLA isomers in a meat system by the use of bacteria such as lactobacilli (Gorissen et al ., ; Özer et al ., ).…”

Section: Introductionmentioning

confidence: 99%

“…Thus, there is an increasing demand for healthier meat and meat products with decreased contents of nitrite that are enriched in fatty acids with potentially positive health effects, such as conjugated linoleic acid (CLA) ( € Ozer et al, 2016). The reduction in nitrite/nitrate is particularly important in organic meat products.…”

Section: Introductionmentioning

confidence: 99%

“…Food-grade bacteria with linoleate isomerase activity could be used to develop functional fermented meat products with increased level of CLA (Gorissen et al, 2015). However, to our knowledge, the scientific literature contains little information regarding enhancing the amounts of CLA isomers in a meat system by the use of bacteria such as lactobacilli (Gorissen et al, 2011;€ Ozer et al, 2016). In this context, the aim of this study was to determine the effect acid whey had on the physicochemical properties and nutritional value of non-nitrite organic fermented sausage made from beef and tallow during ripening.…”

Section: Introductionmentioning

confidence: 99%

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Addition of acid whey improves organic dry‐fermented sausage without nitrite production and its nutritional value

Karwowska

Kononiuk

2017

Int J of Food Sci Tech

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SummaryIn this study, the effect of acid whey on the physicochemical properties and nutritional value of nonnitrite organic fermented sausage made from beef and tallow was investigated. Fermented sausage was prepared in three formulations: C (cured), S (salted) and SAW (salted with liquid acid whey). Each sample was analysed during the ripening process: at 0, 7, 14 and 21 days of ripening in a temperature of 16°C. The obtained results indicated that the addition of acid whey improves physicochemical properties of organic dry-fermented sausage without nitrite and its nutritional value. The application of acid whey resulted in a significantly lower pH and a higher lactic acid bacteria content in organic fermented sausage without nitrite than in the sample with curing salt (respectively, by 0.12 units and 0.66 log CFU g À1 ).Acid whey successfully protected against haem iron loss in salted sausage during ripening. The salted sample with acid whey addition was characterised by a higher PUFA content (6.41%) at the end of ripening as compared to the cured sample (4.91%) and salted sample (5.58%). The addition of acid whey improves organic dry-fermented sausage without nitrite production and its nutritional value.

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“…In this way, the production of Turkish‐fermented sausages (sucuk) is carried out in two main stages, namely, fermentation and drying. This process, which is conducted under controlled atmospheric conditions (relative humidity [RH] and temperature), is called ripening (Ozer, Kilic, & Kilic, 2016; Soyer, Ertaş, & Üzümcüoğlu, 2005). The ripening period of the sausages involves lytic degradations that utilize organic molecules as substrate and also provides three main advantages, including safety, acceptability, and stability.…”

Section: Introductionmentioning

confidence: 99%

Effect of chitosan–essential oil, a surface mold inhibitor, on microbiological and physicochemical characteristics of semidried fermented sausages

Küçükkaya

Arslan

Soncu

et al. 2020

Journal of Food Science

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Mold growth on sausage casing during processing is an important problem in fermented sausages. In this work, sausages were dipped into 1% chitosan (C), 1% thyme essential oil in 1% chitosan (CT), 1% rosemary essential oil in 1% chitosan (CR), 20% potassium sorbate (PS) as chemical antifungal, and 1% acetic acid solution (AA) as chitosan solver, or distilled water (DW) as control after fermentation (at day 4). The changes in microbiological (total viable count, lactic acid bacteria [LAB], Micrococcaceae, Enterobacteriaceae, and mold and yeast counts) and physicochemical attributes of the sausages during 12 days of processing were monitored. As expected, LAB were the most dominant microbiota in fermented sausages and the dipping process did not have any negative effect. Additionally, the treatment with C, CT, and CR suppressed the growth of spoilage microorganisms, which resulted in a significant reduction (P < 0.01) of about 1.4 to 1.6 log CFU/g in Enterobacteriaceae counts at day 12. The C, CT, and CR similarly suppressed the growth of fungi in the interior of the sausages, and the antifungal treatment significantly reduced (P < 0.01) the load of fungi on the casing. Throughout the study, approximately log counts of 3 and 4 in lower molds and yeasts in the casings treated with PS and CR were found, respectively, as compared to DW. Finally, the microbial quality of the end product was notably improved.

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In-vitro microbial production of conjugated linoleic acid by probiotic L. plantarum strains: Utilization as a functional starter culture in sucuk fermentation

Cited by 37 publications

References 34 publications

Isolation, molecular characterization and screening of indigenous lactobacilli for their abilities to produce bioactive conjugated linoleic acid (CLA)

Isolation, molecular characterization and screening of indigenous lactobacilli for their abilities to produce bioactive conjugated linoleic acid (CLA)

Addition of acid whey improves organic dry‐fermented sausage without nitrite production and its nutritional value

Effect of chitosan–essential oil, a surface mold inhibitor, on microbiological and physicochemical characteristics of semidried fermented sausages

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