Safety assessment and antimicrobial properties of the lactic acid bacteria strains isolated from polish raw fermented meat products

Rzepkowska, Anna; Zielińska, Dorota; Ołdak, Aleksandra; Kołożyn-Krajewska, Danuta

doi:10.1080/10942912.2016.1250098

Cited by 30 publications

(23 citation statements)

References 28 publications

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“…These bacteria are popular due to the several characteristics related to human/animal health [41]. LAB properties to inhibit pathogens in most of the cases are associated with the production of many metabolites because neutralization of the supernatant reduces antimicrobial properties, and this indicates that the most important factor remains low acidity of the fermentable substrate [42]. Natural antimicrobial agents are of great interest for applications in food, as well as the health industry [43].…”

Section: Antimicrobial Properties Of the Artemisia Absinthium Water Ementioning

confidence: 99%

Plants and Lactic Acid Bacteria Combination for New Antimicrobial and Antioxidant Properties Product Development in a Sustainable Manner

Bartkienė

Lėlė

Starkutė

et al. 2020

Foods

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In this study, nutraceuticals based on antimicrobial ingredients (Artemisia absinthium water extract and essential oil (EO), Lactobacillus uvarum LUHS245 strain cultivated in a whey media, and blackcurrants juice (BCJ) preparation by-products were developed. In addition, two texture forming agents for nutraceutical preparations were tested (gelatin and agar). The developed nutraceutical ingredients showed antimicrobial properties: Artemisia absinthium EO (concentration 0.1%) inhibited methicillin-resistant Staphylococcus aureus, Enterococcus faecium, Bacillus cereus, Streptococcus mutans, Staphylococcus epidermidis, and Pasteurella multocida; LUHS245 strain inhibited 14 from the 15 tested pathogenic strains; and BCP inhibited 13 from the 15 tested pathogenic strains. The best formulation consisted of the Artemisia absinthium EO, LUHS245, and BCP immobilised in agar and this formulation showed higher TPC content (by 2.1% higher), as well as higher overall acceptability (by 17.7% higher), compared with the formulation prepared using gelatin.

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Section: Antimicrobial Properties Of the Artemisia Absinthium Water Ementioning

confidence: 99%

Plants and Lactic Acid Bacteria Combination for New Antimicrobial and Antioxidant Properties Product Development in a Sustainable Manner

Bartkienė

Lėlė

Starkutė

et al. 2020

Foods

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“…brevis SCH6 and Pd. pentosaceus BAL6 and KL14 were selected as potential probiotic, as well as a viable bioprotective culture that can be inoculated in raw fermented meat products as starter cultures [ 60 ].…”

Section: New Sources and Types Of Probioticsmentioning

confidence: 99%

Food-Origin Lactic Acid Bacteria May Exhibit Probiotic Properties: Review

Zielińska

Kołożyn-Krajewska

2018

BioMed Research International

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132

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One of the most promising areas of development in the human nutritional field over the last two decades has been the use of probiotics and recognition of their role in human health and disease. Lactic acid-producing bacteria are the most commonly used probiotics in foods. It is well known that probiotics have a number of beneficial health effects in humans and animals. They play an important role in the protection of the host against harmful microorganisms and also strengthen the immune system. Some probiotics have also been found to improve feed digestibility and reduce metabolic disorders. They must be safe, acid and bile tolerant, and able to adhere and colonize the intestinal tract. The means by which probiotic bacteria elicit their health effects are not understood fully, but may include competitive exclusion of enteric pathogens, neutralization of dietary carcinogens, production of antimicrobial metabolites, and modulation of mucosal and systemic immune function. So far, lactic acid bacteria isolated only from the human gastrointestinal tract are recommended by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) for use as probiotics by humans. However, more and more studies suggest that strains considered to be probiotics could be isolated from fermented products of animal origin, as well as from non-dairy fermented products. Traditional fermented products are a rich source of microorganisms, some of which may exhibit probiotic properties. They conform to the FAO/WHO recommendation, with one exception; they have not been isolated from human gastrointestinal tract. In light of extensive new scientific evidence, should the possibility of changing the current FAO/WHO requirements for the definition of probiotic bacteria be considered?

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“…Biokonserwacja odnosi się do przedłużenia okresu przechowywania oraz zwiększenia bezpieczeństwa żywności przy wykorzystaniu naturalnej mikroflory i/lub jej produktów antybakteryjnych. Duży potencjał w tym zakresie mają bakterie kwasu mlekowego (LAB -Lactic Acid Bacteria), które są bezpieczne do spożycia, a w czasie przechowywania w naturalny sposób dominują mikroflorę w wielu produktach spożywczych (23,44).…”

Section: Biokonserwacja W Przemyśle Mięsnymunclassified

“…W celu zapewnienia odpowiednich warunków rozwoju wytwarzają szereg substancji przeciwdrobnoustrojowych uwalnianych poza komórkę. Oprócz kwasów organicznych, nadtlenku wodoru, diacetylu i dwutlenku węgla, wytwarzają liczną grupę substancji białkowych, zwanych bakteriocynami, które wykazują znaczące działanie bakteriobójcze i/lub bakteriostatyczne (13,19,44).…”

Section: Biokonserwacja W Przemyśle Mięsnymunclassified

Quality problems in mechanically separated meat

Łaszkiewicz¹,

Szymański²,

Kołożyn-Krajewska³

2019

Medycyna Weterynaryjna

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Mechanically separated meat (MSM) is obtained from bones or fragments with naturally adherent soft tissue by mechanical separation of soft tissue residues from bones remaining after cutting and punching poultry, pork and beef carcasses. Mechanically separated meat is a raw material commonly used in processing in Poland and other countries. The dominant species in the production of mechanically separated meat in Europe is poultry, mainly because of the increase in the consumption of boneless meat and its products. Mechanically separated meat is characterized by poorer technological and physicochemical properties and lower durability compared to poultry meat cut by hand. The high microbiological contamination of raw material limits its further use. The microbiological quality of mechanically separated meat has a significant impact on the microbiological stability and health safety of products manufactured from it. In industrial practice, mechanically separated meat is preserved by freezing or curing. In view of problems with the microbiological quality of mechanically separated meat, it seems advisable to search for new methods of preserving MSM and to improve the existing ones

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Safety assessment and antimicrobial properties of the lactic acid bacteria strains isolated from polish raw fermented meat products

Cited by 30 publications

References 28 publications

Plants and Lactic Acid Bacteria Combination for New Antimicrobial and Antioxidant Properties Product Development in a Sustainable Manner

Plants and Lactic Acid Bacteria Combination for New Antimicrobial and Antioxidant Properties Product Development in a Sustainable Manner

Food-Origin Lactic Acid Bacteria May Exhibit Probiotic Properties: Review

Quality problems in mechanically separated meat

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