Post on 14-Jan-2020
Potential of bacteriocin-producing lactic acid bacteria for safety
improvement of traditional Thai fermented meat and human health
Adisorn Swetwiwathanaand
Wonnop Visessanguan
Development of food for human health Food for health benefit first developed in the market in 1960s
In 1970s trend was to eliminate or reduce the harmful constituents like sugars and fats from food
Development of food for human health
In 1980s trend was the reduction and elimination of food additives.
In 1990s - The induction and addition of useful components like vitamins, minerals and probiotics
Functional food
This term has later been defined in Wikipedia as “A food where a new ingredient(s) (or
more of an existing ingredient) has been added to a food and the new product has
an additional functional function (often one related to health-promotion or disease
preventing)”
The term functional food was first used in Japan in the 1980s
“Live microorganisms which when administered in adequate amount confer a health benefit on the host”
Probiotics
Food and Agriculture Organization and World Health Organization (FAO/WHO) , 2012.
ProbioticsMaintain intestinal microflora Metabolic effectsImmunomodulation
Harmonization of immune response
Prevents symptoms of food allergy in infants
Strengthens innate immunity
Colonisation resistance
Control of inflammatory bowel disease
Control of irritable bowel syndrome
Suppression of endogenous pathogenic (antibiotic induced diarrhoea)
Suppression of exogenous pathogens (travellers’ diarrhoea)
Reduced risk factor for cancer
colon
Improved lactose
tolerance
Kumar and Vandana (2012)
Meat products are considered unhealthy by a part of population:
Their fat content and the use of additives and spices in their formation.
The demand for new products has greatly influenced its development as healthy foods
Addition of probiotics to the fermented meat could promote the health benefits
Probiotics in meat industry
Probiotics In meat industry
Meat has been shown to be an excellent vehicle for probiotics.
The target products in meatprocessing are the various dry sausages (non-heated product)(Lücke, 2000; De Vuste, Falony & Leroy, 2008)
Protect probiotic LAB against the lethal action of bile (Ganzle et al., 1999).
Fermented meat in Thailand
Nham (Fermented Meat with cooked
pork skin)Mostly eating
uncooked after fermentation
Isan –sausage (Fermented meat-rice
sausage)Grilled before eating
Mum (Fermented beef with liver,
spleen)Mostly grilled before eating
Non-heated pork sausage
Spontaneous fermentation
Processed under non sterile condition
The occurrence of undesirable microorganisms
NhamThai traditional fermented pork sausage
Since the advantage of using starter cultures was reported as having a positive effect on the microbiological quality and safety' of various fermented meat products (NIINIVAARA et al., 1964: BACUS and BROWN,1981;HAMMES and K NAUF, 1994)
Fleischwirtschaft 9/99 : 124-128.
“Bacteriocin of Lactic acid bacteria can destroy or inhibit the growth of gram positive bacteria, in
particular Listeria monocytogenes”(Macedo et al., 2012).
Isolation of bacteriocin-producing lactic acid bacteria from meat aimed on probiotic property
Ribosomally-synthesized peptides or proteins with antimicrobial activity
Cationic, hydrophobic, or amphiphilic molecules composed of 20 to 60 amino acid residues
Bacteriocin
Inhibit the growth of similar or closely related bacterial strain(s), but bacteriocins can also inhibit some injured cells of some gram negative and some resistant gram positive bacterial strains
Source : Zendo et al. (2011) in Lactic acid bacteria and Bifidobacteria – Current progress in advanced research. Chapter 12. Caister Academic Press, Norfolk, UK.
The present article aimed on both safety and probiotic property in Thai traditional fermented meat products by using bacteriocin-producing strains as starter cultures.
Isolation of bacteriocin-producing lactic acid bacteria from meat aimed on probiotic property
Thus, a lot of LAB strains have been isolated fromindigenous fermented meat products includingcommercial meat starter cultures which aimed on theirprobiotic properties and bacteriocin production.
Isolation of bacteriocin-producing lactic acid bacteria from meat aimed on probiotic property
This table is shown in the paper.
Table 6 : Meat starter cultures (Chr. Hansen) screened for their probiotic properties
Source : Erkkilä (2001)
Thus, Pediococcus pentosaceus isolated from Thai traditional fermented productsare shown to be probiotic strains and revealed to be used as meat starter cultures.
1.0E+00
1.0E+01
1.0E+02
1.0E+03
1.0E+04
1.0E+05
1.0E+06
1.0E+07
1.0E+08
1.0E+09
0 6 12 18 24 30 36 42 48
S. a
na
tum
(lo
g c
fu/m
l)
Fermentation time (h)
Control+Ni+G
JCM+Salm
536+Salm
Figure 1 : Interactive effect of bacteriocin-producer (TISTR 536) and non-producer (JCM 5890), nitrite and fresh garlic on the growth of S. anatum (Salm) in NMB. (Presented results are average of three individual experiments)Source : Swetwiwathana et al. (2007) [Fleischwirtschaft International]
Isolation of bacteriocin-producing lactic acid bacteria from meat aimed on safety property
Application of bacteriocin-producing lactic acid bacteria associated in Nham as starter cultures for microbiological quality improvement during Nham
fermentation
Application of bacteriocin-producing lactic acid bacteria associated in Nham as starter cultures for microbiological quality improvement during Nham
fermentation
Changes in number of L. monocytogenes ATCC 19115 in Nham inoculated with various starter cultures and fermented at 30 ºC. , Control Nham (L5); , Nham B4L5; , Nham B6L5; , Nham N4L5; and , Nham N6L5, respectively.
1. Lactococcus lactis N 100 (from Nham)2. Lactococcus lactis N 190 (from Nham)3. Pediococcus pentosaceus M 13 (from Mum)4. Pediococcus pentosaceus TISTR 536 (from Nham)
Isolated LAB strains
Preliminary test for probiotic traits of BLIS-producing LAB
Modification of Erkkilä and Petäjä (2000)
Development of probiotics starter cultures in meat as functional fermented meat products in Thailand
Development of probiotics starter cultures in meat as functional fermented meat products in Thailand
Control
LP: + 104 CFU/g of Lb. plantarum BCC 9546 left to 1, 3 & 7 day
(+ Tyramine producer)Low Biogenic Amine Nham
- LP
+ LP
- LP
+ LPLb. plantarum 104 CFU/g
Lb. brevis 106 CFU/g
Lb. brevis 106 CFU/g + Lb. plantarum 104 CFU/g
No starters
High GABA Nham (Ratanaburee et al., 2013)Non protein amino acid• calming effect• relax and reduce hypertention
ConclusionNatural fermented
NhamNham fermented with
non-bacteriocin-producing LAB
starters
Nham fermented with probiotic &
bacteriocin-producing LAB
starters
Safety products ???????
Probiotic & safety products