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Tukel O, Sengun I. Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium lactis. J Food Sci 2024; 89:2956-2973. [PMID: 38602050 DOI: 10.1111/1750-3841.17058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 03/11/2024] [Accepted: 03/16/2024] [Indexed: 04/12/2024]
Abstract
The objectives of the study were to improve the functionality of fermented salami using probiotics, to evaluate the effects of the addition of probiotics on the physicochemical and microbiological characteristics and sensory acceptance of fermented salami, and to introduce a brand-new probiotic food to the market for meat products. Fermented salami samples were produced using various formulations, including no probiotic (A), non-probiotic starter cultures (B) or probiotic cultures [Lacticaseibacillus rhamnosus LR32 200B (C), Lactiplantibacillus plantarum LP115 400B (D), Bifidobacterium lactis BB12 (E), and L. rhamnosus LR32 200B + L. plantarum LP115 400B (F)]. The samples were kept at 4°C for 60 days, and their probiotic viability as well as their chemical, physical, microbiological, and sensory qualities were assessed at intervals of 0, 15, 30, 45, and 60 days. The probiotic addition enhanced the safety and quality of the product while favorably affecting the microbiological, physical, chemical, and sensory properties of the samples. The sample produced with mixed probiotics (F) had the highest moisture and fat content and the lowest pH. Lactic acid bacteria counts were found above 6.0 log CFU/g in the samples produced with probiotic at the end of the storage. Probiotic added products were rated higher than products without probiotics in terms of color, texture, flavor, and overall acceptance during storage. Consequently, a probiotic fermented salami with high probiotic cell counts and meeting the sensory preferences of the consumers was produced.
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Affiliation(s)
- Olcay Tukel
- Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Türkiye
| | - Ilkin Sengun
- Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Türkiye
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Ferreira de Campos TA, Rech de Marins A, Marques da Silva N, Matiucci MA, Catarini dos Santos I, Alcalde CR, Rodrigues de Souza ML, Gomes RG, Feihrmann AC. Effect of the addition of the probiotic Bifidobacterium animalis subsp. Lactis (BB-12) in free and microencapsulated form and the prebiotic inulin to synbiotic dry coppa. Food Res Int 2022; 158:111544. [DOI: 10.1016/j.foodres.2022.111544] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 06/10/2022] [Accepted: 06/18/2022] [Indexed: 11/04/2022]
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3
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Peptidomic Characteristic of Peptides Generated in Dry-Cured Loins with Probiotic Strains of LAB during 360-Days Aging. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12126036] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Peptidomics refers to the comprehensive profiling of endogenous peptides obtained from biological sources. The formation of endogenous peptides is dependent on not only endogenous factors but also exogenous factors such as microbial proteases or process conditions, including fermentation. This study analyzed the probiotic strains of Lactobacillus rhamnosus LOCK900 (LOCK), Bifidobacterium animalis ssp. lactis BB-12 (BB12), and potential probiotic Lactobacillus acidophilus Bauer Ł0938 (BAUER) to assess their ability of fermentation and peptide production in dry-cured pork loin. The peptides obtained after in vitro digestion were characterized by liquid chromatography–tandem mass spectrometry. Based on the sequences identified, the degree of similarity or differences between the peptides was determined and presented graphically on the factor plane. The charts showed that the meat products aged for 180 and 270 days were the most diverse when BB12 or BAUER were used as starter cultures. Myosin and keratin were identified as the most likely precursors of bioactive peptides in products obtained using this strain of lactic acid bacteria (LAB). The knowledge acquired from this study may contribute to the design of functional meat products as the results revealed not only the peptidogenic potential of the LAB strains indicated on their beneficial effect on the bioactivity of peptides.
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Salimiraad S, Safaeian S, Basti AA, Khanjari A, Nadoushan RM. Characterization of novel probiotic nanocomposite films based on nano chitosan/ nano cellulose/ gelatin for the preservation of fresh chicken fillets. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113429] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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5
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The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage. Antioxidants (Basel) 2021; 10:antiox10111711. [PMID: 34829583 PMCID: PMC8614668 DOI: 10.3390/antiox10111711] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/23/2021] [Accepted: 10/24/2021] [Indexed: 11/22/2022] Open
Abstract
The aim of this research was to evaluate the effect of acid whey on changes in the fatty acid profile, oxidative stability, physico-chemical parameters, and microbiological and sensory quality of traditional organic uncured fermented Polish bacon after production and during chilling storage. Three different treatments of fermented bacon were produced: C—control bacon with a nitrite curing mixture; T—bacon with a nitrate curing mixture; and AW—bacon with acid whey and NaCl. The acid whey used in the production of uncured fermented pork bacon positively changed the sensorial characteristics, directly after the ripening process, and had a positive effect in terms of a decrease in the pH of the product. All of the fermented bacon treatments in general were of good microbiological quality. A higher lactic acid bacteria (LAB) level was observed in the AW treatment after the fermentation process, and the bacteria number did not change during storage, whereas in the C and T treatments, the LAB level increased during storage (p < 0.05). The application of acid whey did not limit the formation of secondary oxidation products (TBARS) during bacon ripening (1.68 mg MDA kg−1), but had a reduced value during storage time (0.73 mg MDA kg−1). The highest polyunsaturated fatty acid (PUFA) levels, after ripening and after four weeks of refrigerated storage, were found in the C treatment. In the AW treatment, it was found that the PUFA level increased; likewise, the content of n-3 and n-6 fatty acids increased, while saturated fatty acids (SFAs) decreased during storage (p < 0.05). The opposite tendency was observed in the C treatment. After four weeks of storage, the PUFA/SFA ratio was the lowest in the nitrate treatment, and higher values of the PUFA/SFA ratio were obtained in the acid whey and nitrite treatment (p < 0.05).
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Oliveira Gomes B, Mesquita Oliveira C, Marins AR, Gomes RG, Feihrmann AC. Application of microencapsulated probiotic
Bifidobacterium animalis
ssp.
lactis BB‐12
in Italian salami. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15841] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | | | | | | | - Andresa Carla Feihrmann
- Program in Food Engineering State University of Maringa Parana Brazil
- Program in Food Science State University of Maringa Parana Brazil
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Łaszkiewicz B, Szymański P, Kołożyn-Krajewska D. The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite. Poult Sci 2021; 100:263-272. [PMID: 33357690 PMCID: PMC7772671 DOI: 10.1016/j.psj.2020.09.066] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 09/14/2020] [Accepted: 09/23/2020] [Indexed: 11/29/2022] Open
Abstract
The aim of the research was to estimate the effect of selected lactic acid bacterial strains on the technological quality and microbiological stability of mechanically separated poultry meat (MSPM) cured with a reduced amount of sodium nitrite. The 5 different treatments of MSPM batters were prepared: C150 - control cured with sodium nitrite at 150 mg/kg, C50 - control cured with sodium nitrite at 50 mg/kg, PL1 - cured with sodium nitrite at 50 mg/kg and inoculated Lactobacillus plantarum SCH1 at about 107 cfu/g, PL2 - cured with sodium nitrite at 50 mg/kg and inoculated Lactobacillus brevis KL5 at about 107 cfu/g, and PL3 - cured sodium nitrite at 50 mg/kg and inoculated L. plantarum S21 at about 107 cfu/g. The MSPM batters were tested at 1, 4 and 7 d of being in refrigerated storage. The scope of the research was as follows - physicochemical determinations: pH and redox, nitrates and nitrites as well as nitrosyl pigments levels, color estimation with a Comission Internationale de l'Eclairage Lab system and microbiological determinations: the total viable counts, the mesophilic lactic acid bacteria counts, Escherichia coli and Enterobacteriaceae counts. The inhibitory effect of L. plantarum SCH1 isolated from the ecological raw fermented meat product on E. coli in cured MSPM batters during refrigerated storage was proved (P < 0.05). The use of lactic acid bacterial strains in cured batters that were prepared and based on mechanically separated poultry meat did not have a negative effect on their technological quality. The positive effect of L. brevis KL5 on the level of nitrosyl pigments in the cured MSPM batters was observed (P < 0.05). The conducted research suggested the possibility of using the selected bacterial strains of the Lactobacillus genus to improve the microbiological quality of MSPM cured with a reduced amount of sodium nitrite.
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Affiliation(s)
- Beata Łaszkiewicz
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 02-532 Warsaw, Poland.
| | - Piotr Szymański
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 02-532 Warsaw, Poland
| | - Danuta Kołożyn-Krajewska
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences - SGGW, 02-787 Warsaw, Poland
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Topçu KC, Kaya M, Kaban G. Probiotic properties of lactic acid bacteria strains isolated from pastırma. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110216] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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9
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Bis-Souza CV, Penna ALB, da Silva Barretto AC. Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation. Meat Sci 2020; 168:108186. [PMID: 32428692 DOI: 10.1016/j.meatsci.2020.108186] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2020] [Revised: 04/17/2020] [Accepted: 05/08/2020] [Indexed: 12/20/2022]
Abstract
The aim was to evaluate the use of Lactobacillus casei strains in the fermentation process of low-fat Italian type salami with fructooligosaccharides (FOS). A screening using probiotic strains was performed at pH 5.5, 5.0 and 4.5 and incubation temperatures of 15 and 25 °C. Lactobacillus casei SJRP66 and Lactobacillus casei SJRP169 were selected and added to the low-fat fermented sausage - C (control), FOS (25% reduced fat with 2% FOS), FOS_66 (25% reduced fat with 2% FOS and L.casei SJRP 66) and FOS_169 (25% reduced fat with 2% FOS and L.casei SJRP 169). The evaluation included pH, moisture, lactic acid bacteria count, probiotic count, weight loss, instrumental color, TBARS and texture parameters. FOS_66 and FOS_169 presented a good probiotic count (8 log CFU/g) and similar technological behavior to the control. The addition of the probiotic showed no effect on lipid oxidation and * value. These strains of probiotic showed promising properties for applications in low-fat Italian type salami with healthier appeal.
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Affiliation(s)
- Camila Vespúcio Bis-Souza
- Department of Food Engineering and Technology, UNESP - São Paulo State University, 2265 Cristóvão Colombo Street, 15054-000 São José do Rio Preto, SP, Brazil
| | - Ana Lucia Barretto Penna
- Department of Food Engineering and Technology, UNESP - São Paulo State University, 2265 Cristóvão Colombo Street, 15054-000 São José do Rio Preto, SP, Brazil
| | - Andrea Carla da Silva Barretto
- Department of Food Engineering and Technology, UNESP - São Paulo State University, 2265 Cristóvão Colombo Street, 15054-000 São José do Rio Preto, SP, Brazil.
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Mozaffarzogh M, Misaghi A, Shahbazi Y, Kamkar A. Evaluation of probiotic carboxymethyl cellulose-sodium caseinate films and their application in extending shelf life quality of fresh trout fillets. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109305] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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11
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Okoń A, Stadnik J, Dolatowski ZJ. Effect of Lactobacillus acidophilus Bauer and Bifidobacterium animalis ssp. lactis BB12 on proteolytic changes in dry-cured loins. Food Sci Biotechnol 2017; 26:633-641. [PMID: 30263587 DOI: 10.1007/s10068-017-0076-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2016] [Revised: 01/27/2017] [Accepted: 02/06/2017] [Indexed: 12/01/2022] Open
Abstract
The effect of the potentially probiotic bacteria strain of Lactobacillus acidophilus Bauer and probiotic bacteria Bifidobacterium animalis ssp. lactis BB12 on proteolytic changes of proteins in dry-cured loins during fermentation and cold storage was studied. Results of the conducted tests demonstrated that the use of probiotic bacteria for the production of dry-cured meats impacts the generation of products of protein proteolysis with high antioxidant activity. The highest antioxidant activity of peptides after fermentation and cold storage was observed in the loin with the strain B. animalis ssp. lactis BB12 and the loin with the mixture of strains L. acidophilus Bauer and B. animalis ssp. lactis BB12. Qualitative analysis of peptides demonstrated that peptides with weight below 3.5 kDa are characterized by the highest capacity of quenching the ABTS cation radical, including the peptides in loins with the strain B. animalis ssp. lactis BB12.
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Affiliation(s)
- Anna Okoń
- Department of Meat Science and Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna St. 8, 20-704 Lublin, Poland
| | - Joanna Stadnik
- Department of Meat Science and Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna St. 8, 20-704 Lublin, Poland
| | - Zbigniew Józef Dolatowski
- Department of Meat Science and Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna St. 8, 20-704 Lublin, Poland
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12
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Kęska P, Stadnik J. Characteristic of antioxidant activity of dry-cured pork loins inoculated with probiotic strains of LAB. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2016.1271828] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Paulina Kęska
- Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
| | - Joanna Stadnik
- Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
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Kęska P, Libera J, Stadnik J. Comparison of Antioxidant Activity of Protein Isolates Derived from Selected Dry-Cured Meat Products. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12933] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Paulina Kęska
- Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Lublin Poland
| | - Justyna Libera
- Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Lublin Poland
| | - Joanna Stadnik
- Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Lublin Poland
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14
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Wójciak KM, Libera J, Stasiak DM, Kołożyn-Krajewska D. Technological Aspect of Lactobacillus acidophilus
Bauer, Bifidobacterium animalis
BB-12 and Lactobacillus rhamnosus
LOCK900 USE in Dry-Fermented Pork Neck and Sausage. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12965] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Karolina M. Wójciak
- Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Skromna 8 Street 20-704 Lublin Poland
| | - Justyna Libera
- Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Skromna 8 Street 20-704 Lublin Poland
| | - Dariusz M. Stasiak
- Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Skromna 8 Street 20-704 Lublin Poland
| | - Danuta Kołożyn-Krajewska
- Department of Catering Technology and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences - SGGW; Warsaw Poland
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