The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages

Bartkienė, Elena; Bartkevičs, Vadims; Mozūrienė, Erika; Krunglevičiūtė, Vita; Novoslavskij, Aleksandr; Santini, Antonello; Rozentale, Irina; Juodeikienė, Gražina; Čižeikienė, Dalia

doi:10.1016/j.foodcont.2016.07.010

Cited by 72 publications

(29 citation statements)

References 36 publications

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“…Bifidobacterium is probiotic and normal flora of the human and animal digestive system, a number of beneficial effects of these probiotics have been reported such as colon regularity, cholesterol reduction, as a stimulant of the immune system, and in cancer prevention (Lee & O'Sullivan, 2010). The binding ability of lactic acid bacteria particularly Lactobacillus with toxins has been well documented (Bartkiene et al, 2016;Lili, Hongfei, Shoukat, Xiaochen, & Bolin, 2017). At present, there is a little investigation on the binding ability of Bifidobacterium strains with toxins.…”

Section: Practical Applicationsmentioning

confidence: 99%

Screening of Bifidobacterium strains to bind with Benzo[a]pyrene under food stress factors and the mechanism of the process

Shoukat

Aslam

Rehman

et al. 2019

J Food Process Preserv

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The ability of Bifidobacterium strains to bind with Benzo[a]pyrene in foods, feeds, digestive tract, and environment can decrease the toxic effects of B[a]p on humans and farm animals. In this study, nine Bifidobacterium strains were tested for their ability to binding with B[a]p. Bifidobacterium lactisBI‐04, HN019, and Bifidobacterium infantisBY12 showed highest binding rate with B[a]p. Moreover, the effect of different food stress factors (acid, detergent, oxidative, alkaline, enzymatic, osmotic, and heat) was also evaluated on the binding rate of B[a]p. Positive correlations were observed for acid, and TCA (Trichloracetic acid) stress, while heat stress showed that the viability of bacteria cells was not significant for binding. The mechanisms behind the effect of each stress factor on binding ability were also discussed. These results revealed the importance of cell technological resistance as different factors could significantly affect the performance of the probiotic strains. Practical applications Benzo[a]pyrene is recognized as one of the most potent carcinogens and found in a wide variety of foods, especially smoked, fried, and roasted foods. Therefore, it is crucial to find a safe method in order to remove B[a]p. Bifidobacterium is the most important lactic acid bacteria found in the human intestine and are well known to have many important nutritional and therapeutic benefits. Bifidobacterium, due to their Generally Recognized as Safe status and use as probiotics, is nonpathogenic and without generating toxic residues, making Bifidobacterium strains feasible to use in detoxification method. In this study, the selected Bifidobacterium strains were found highly efficient in the removal of B[a]p.

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Section: Practical Applicationsmentioning

confidence: 99%

Screening of Bifidobacterium strains to bind with Benzo[a]pyrene under food stress factors and the mechanism of the process

Shoukat

Aslam

Rehman

et al. 2019

J Food Process Preserv

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“…2 The use of bacteriocins or bacteriocins producing lactic acid bacteria (LAB) with a wide range of antimicrobial activity could improve safety, control the fermentation microora, accelerated maturation and increase the shelf life of the products, inhibit the growth of certain pathogenic bacteria during the fermentation and ripening periods, which overall improve the safety aspects of these products. 3,4 Bacteriocins are known to be produced by many Grampositive and Gram-negative microorganisms. However bacteriocins produced by Gram-positive microorganisms such as LAB are preferred principally attributed to their preservative properties especially in the food industry.…”

Section: Introductionmentioning

confidence: 99%

Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review

et al. 2017

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Lactic acid bacteria (LAB) are of major interest in the food industry primarily by virtue of their biopreservative properties. LAB have ability to produce various types of antimicrobial compounds, the most important being bacteriocins. Bacteriocins and bacteriocin-producing cultures have the potential to increase the shelf-life of foods and contribute towards decreasing the incidence of food-borne diseases. In this respect, food preservation through in situ production of bacteriocins by LAB introduced into the food system would be the most logical approach. However, there is a need to understand the relationship between bacterial growth and bacteriocin production in various types of food system. Bacteriocin production by LAB is dependent on a number of factors such as the types of carbon and nitrogen sources and their concentrations in the media formulation. Other factors which need to be considered are the culture conditions which include pH, temperature and aeration which greatly influence the cultivation performance of bacteriocins producing LAB. Economic aspects pertaining to the optimization of fermentation process for the enhancement of bacteriocin production should also be given due considerations. Failure to acknowledge or recognize this hidden economic element would be a substantial financial loss to the industry especially from the point of view that the product is costly and highly sought after. Thus, the fermentation factors which influence the production of bacteriocins by LAB and the approaches to improve the production not only in term of yield and productivity but also in term of economic and regulation are reviewed in this paper.

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“…LUHS245 strain showed antimicrobial activities against most of the tested pathogenic opportunistic strains (except Streptococcus mutans), and the highest inhibition zones against Enterococcus faecium 103, Bacillus cereus 18 01, Staphylococcus epidermis, and Pasteurella multocida were found (20.0 ± 0.5, 21.5 ± 0.3, 19.5 ± 0.4, and 22.0 ± 0.2 mm, respectively). Lactic acid bacteria are relevant for many aspects of health [39,40]. These bacteria are popular due to the several characteristics related to human/animal health [41].…”

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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The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages

Cited by 72 publications

References 36 publications

Screening of Bifidobacterium strains to bind with Benzo[a]pyrene under food stress factors and the mechanism of the process

Screening of Bifidobacterium strains to bind with Benzo[a]pyrene under food stress factors and the mechanism of the process

Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review

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

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