Selection of γ‐aminobutyric acid‐producing lactic acid bacteria and their potential as probiotics for use as starter cultures in Thai fermented sausages (Nham)

Abstract

To produce a novel product of Thai fermented meats, such as healthy Nham, 602 lactic acid bacteria were isolated from fermented foods and fourteen isolates that produced high amounts of c-aminobutyric acid (GABA) were also tested for inhibiting the seven foodborne bacteria. Four selected isolates produced GABA in the range of 7339-9060 mg L À1 (NH2 < NH102 < NH116 < HN8) and their culture filtrates with a pH of 3.8, except 4.2 for NH2 inhibited all target organisms. Selected strains were investigated for their physiological and functional properties of probiotics in vitro. Strain NH102 survived best in the gastrointestinal tract with only a one log cell decrease over 4 h, whereas strain NH116 was the best cholesterol removal (43%). None showed any haemolysis and all hydrolased bile salts. Strain NH2 was identified as Lactobacillus namurensis and all the others were Pediococcus pentosaceus. Strains HN8 and NH2 were potential starters for fermenting meats.

Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health

“…Importantly, both starter cultures produced a high GABA Nham that met desirable sensory and physicochemical criteria with no effect on the texture, flavor, and color. In addition, these strains also demonstrated some additional probiotic properties in vitro such as, antibacterial activity and cholesterol removal (Ratanaburee et al, 2011).…”

“…There are many reported benefits of using GABA as a food additive such as reducing hypertension, its diuretic effect, inhibiting the proliferation of cancer cells and preventing diabetes (Adeghate & Ponery, 2002). Most GABA containing functional foods have been reported in fermented beverages (Kim, Lee, Ji, Lee, & Hwang, 2009;Ratanaburee, Kantachote, Charernjiratrakul, & Sukhoom, 2011) and dairy products (Park & Oh, 2007). A new type of Nham has been developed successfully by using two selected GABA producing LAB, Lb.…”

Production of a Meat Seasoning Powder Enriched with γ-Aminobutyric Acid (GABA) from Mature Coconut Water Using Pediococcus pentosaceus HN8

“…Total sugar and other sugar were determined by following the methods of Dubois et al (1956) and HPLC according to the methods as described by Hayisama-ae et al (2014), respectively. The microbiological quality (total bacterial count, total coliforms, including molds and yeasts) was determined according to the methods as described by BAM (FDA, U.S. 2002) and an agar well diffusion assay as described by Ratanaburee et al (2013a) was used to measure the antibacterial activity of the meat seasoning powder. Amino acids were determined by using 100 g of freeze dried coconut water or meat seasoning powder; and the sample was hydrolyzed by adding 6 N HCl and heating at 110C for 22 h to obtain an amino acid hydrolysate for determining all the amino acids.…”

“…Perhaps mature coconut water (MCW) had the most potential for use. Therefore, P. pentosaceus HN8 was chosen to investigate its GABA production in MCW because this strain has been shown to be the best GABA producer (Ratanaburee et al 2013a). Thailand produces large quantities of MCW; roughly 200,000 tons per year as a waste or by-product from the coconut processing industry and most of it is discarded into the drain (Unagul et al 2007).…”

“…For instance, Pediococcus pentosaceus HN8 and Lactobacillus namurensis NH2 at a level of 6 log cfu/g of each were used as a mixed starter for producing Nham (fermented ground pork sausage) that had been enriched with GABA 4,051 mg/kg (Ratanaburee et al 2013a,b). Therefore, P. pentosaceus HN8 was chosen to investigate its GABA production in MCW because this strain has been shown to be the best GABA producer (Ratanaburee et al 2013a).…”