ISSN: 2345-5357
Summer
Vol. 5 No. 3 (2018)
The Use of Lactobacillus acidophilus and Bifidobacterium animalis ssp. Lactis BB12, as Probiotics to Reduce the Risk of Food Poisoning in Minced Meat
Applied Food Biotechnology,
Vol. 5 No. 3 (2018),
,
Page 173-183
https://doi.org/10.22037/afb.v5i3.21127
Abstract
Background and Objective: For the first time, a detailed study of the antimicrobial metabolites produced by probiotics was carried out as an alternative natural way of chemical additives and to support consumer health. The study was undertaken using Lactobacillus acidophilus, Bifidobacterium animalis ssp. Lactis BB12, as well as and antimicrobial products as protective cultures to reduce the risk of food poisoning in minced meat.
Materials and Methods: Samples of minced meat were stored at 4°C. The microbiological analysis of probiotics and pathogens bacteria was performed in days 0, 3, 7 and 14. In these periods, pH parameter and antimicrobial activity of the probiotics were analyzed.
Results and Conclusion: During the cold storage, the counts of inoculated pathogens in the minced meat samples in co-culture with each specific probiotic decreased at different levels; some had significant decrease (p≤0.05) and some others showed no significant change (p>0.05). The probiotics displayed the ability to produce antibacterial substances (lactic acid, diacetyl and hydrogen peroxide) at different concentrations in the minced meat samples with significant increases (p≤0.05) until the end of cold storage. Probiotics exhibited the ability to produce bacteriocins. Lactobacillus acidophilus as a probiotic showed a significant effect as bio-preservative against pathogens and was more effective when combined with Bifidobacterium BB12.- ▪Antimicrobial ▪ Bacteriocin ▪ Biopreservation ▪ Cold storage ▪ Pathogenic bacteria
How to Cite
References
Kheyri A, Fakhernia M, Haghighat-Afshar N, Hassanzadazar H, Kazemi-Ghoshchi B, Zeynali F, Asadzadeh J, Rahmanpour F, Bahmani M. Microbial contamination of meat products produced in the factories of West Azerbaijan Province, North West of Iran. Global Veterinaria. 2014; 12(6):796-802. doi: 10.5829/idosi.gv.2014.12.06.83145
Castellano P, Belfiore C, Fadda S, Vignolo G. A review of bacteriocinogenic lactic acid bacteria used as bioprotective cultures in fresh meat produced in Argentina. Meat Sci.2008; 79(3):483-499. doi: 10.1016/j.meatsci.2007.10.009
Naghmouchi K, Baah J, Hober D, Jouy E, Rubrecht C, Sané F, Drider D. Synergistic effect between colistin and bacteriocins in controlling Gram-negative pathogens and their potential to reduce antibiotic toxicity in mammalian epithelial cells. Antimicrob Agents Chemother. 2013; 57(6):2719-2725.
Altuntas EG. Bacteriocins: A natural way to combat with pathogens.In: Méndez-Vilas A. Microbial Pathogens and Strategies for Combating Them: Science, Technology and Education, Formatex Research Center, Spain, 2013:1007-1015.
Sarika AR, Lipton AP, Aishwarya MS. Bacteriocin production by a new isolate of Lactobacillus rhamnosus GP1 under different culture conditions. Adv J Food Sci Technol. 2010; 2(5):291-297.
Winkowski KA, Crandall AD, Montville TJ. Inhibition of Listeria monocytogenes by Lactobacillus bavaricus MN in beef systems at refrigeration temperatures. Appl Environ Microbiol.1993; 59(8): 2552-2557.
Zhou G H, Xu X L, Liu Y. Preservation technologies for fresh meat– A review. Meat Sci.2010; 86(1): 119-128. doi:10.1016/j.meatsci.2010.04.033
Castro MP, Cayré ME, Palavecino Prpich NZ, Rivas FP. Control of pathogens in cooked meat products: the beneficial role of lactic acid bacteria. In: Méndez-Vilas A. The Battle Against Microbial Pathogens: Basic Science, Technological Advances and Educational Programs, Formatex Research Center Spain, 2015:310-318.
Sani MA, Ehsani A, Hashemi M. Whey protein isolate/cellulose nanofibre/TiO2 nanoparticle/rosemary essential oil nanocomposite film: Its effect on microbial and sensory quality of lamb meat and growth of common foodborne pathogenic bacteria during refrigeration. Int J Food Microbiol. 2017; 251:8-14. doi:10.1016/j.ijfoodmicro.2017.03.018
Russell DA, Ross RP, Fitzgerald GF, Stanton C. Metabolic activities and probiotic potential of bifidobacteria. Int J Food Microbiol. 2011; 149(1):88-105. doi:10.1016/j.ijfoodmicro.2011.06.003
Gálvez A, Abriouel H, López RL, Omar NB. Bacteriocin-based strategies for food biopreservation. Int J Food Microbiol. 2007; 120(1-2):51-70. doi:10.1016/j.ijfoodmicro.2007.06.001
Amin RA. Effect of bio preservation as a modern technology on quality aspects and microbial safety of minced beef. Global J Biotechnol Biochem. 2012; 7:38-49.
Goodarzi A, Hovhannisyan H, Barseghyan A. Elimination of pathogen Escherichia coli O157: H7 in ground beef by a newly isolated strain of Lactobacillus acidophilus during storage at 5 C. Appl Food Biotechnol.2016;3(3):170-176.
Schillinger U, Kaya M, Lücke FK. Behaviour of Listeria monocytogenes in meat and its control by a bacteriocin‐producing strain of Lactobacillus sake. J Appl Microbiol. 1991; 70(6):473-478. doi: 10.1111/j.1365-2672.1991.tb02743.x
Maragkoudakis PA, Zoumpopoulou G, Miaris C, Kalantzopoulos G, Pot B, Tsakalidou E. Probiotic potential of Lactobacillus strains isolated from dairy products. Int Dairy J.2006; 16(3):189-199.
AOAC. Official Methods of Analysis of the Association of Official Analytical Chemists, 25th ed. AOAC, Washington D.C.2000.
Buntin N, Chanthachum S, Hongpattarakere T. Screening of lactic acid bacteria from gastrointestinal tracts of marine fish for their potential use as probiotics. Songklanakarin J Sci Technol. 2008; 30(1):141-148
Sivasankar B. Food Processing and Preservation. Sixth edition.PHI Learning Private Limited, New Delhi, 2009:120-132.
Tharmaraj N. Inhibitory substances produced by probiotic bacteria for control of food-borne pathogenic and spoilage microorganisms in dips .Master of Science, Victoria University of Technology, Victoria Australia, 2004.
Theron MM. Lues JFR. Organic Acids and Food Preservation, by Talor and Francis Group, LLC. New York, USA, 2011:117-149.
Makras L, De Vuyst L. The in vitro inhibition of Gram-negative pathogenic bacteria by bifidobacteria is caused by the production of organic acids. Int Dairy J. 2006; 16(9):1049-1057. doi:10.1016/j.idairyj.2005.09.006
Waterman SR, Small PL. Acid-sensitive enteric pathogens are protected from killing under extremely acidic conditions of pH 2.5 when they are inoculated onto certain solid food sources. Appl Environ Microbiol. 1998; 64(10):3882-3886.
Šušković J, Kos B, Beganović J, Pavunc AL, Habjanič K, Matošić S. Antimicrobial Activity--The Most Important Property of Probiotic and Starter Lactic Acid Bacteria. Food Technol Biotechnol. 2010; 48(3):296-307.
Ray, B., 2005. Fundamental food microbiology. Third Edition, CRC press, Boca Raton, Florida, 2005:225-242.
Jay JM. Antimicrobial properties of diacetyl. Appl Environ Microbiol. 1982; 44(3):525-532.
Both E, György É, Ábrahám B, Lányi S. Beneficial effects of probiotic microorganisms. A review. Acta University Sapie Aliment. 2011; 4:44-58.
Klewicka E, Libudzisz Z. Antagonistic activity of Lactobacillus acidophilus bacteria toward selected food-contaminating bacteria. Pol J Food Nutr Sci. 2004; 13(2):169-174.
Sifour M, Tayeb I, Haddar HO, Namous H, Aissaoui S. Production and Characterization of Bacteriocin of Lactobacillus plantarum F12 with Inhibitory Activity against Listeria monocytogenes. J Sci Technol. 2012; 2(1):55-61.
Magnusson J, Ström K, Roos S, Sjögren J, Schnürer J. Broad and complex antifungal activity among environmental isolates of lactic acid bacteria. FEMS microbiol lett. 2003; 219(1):129-135. doi: 10.1016/S0378-1097 (02)01207-7
Abdel-Daim A, Hassouna N, Hafez M, Ashor MS, Aboulwafa MM. Antagonistic activity of Lactobacillus isolates against Salmonella typhi in vitro. BioMed Res Int.2013; 2013: 1-13. doi:10.1155/2013/680605
Scott VN, Taylor SL. Effect of nisin on the outgrowth of Clostridium botulinum spores.J Food Sci. 1981; 46:117-126.
Pucci MJ, Vedamuthu ER, Kunka BS, Vandenbergh PA. Inhibition of Listeria monocytogenes by using bacteriocin PA-1 produced by Pediococcus acidilactici PAC 1.0. Appl Environ Microbiol. 1988; 54:2349-2353.
Yang R, Johnson MC, Ray BI. Novel method to extract large amounts of bacteriocins from lactic acid bacteria. Appl Environ Microbial.1992; 58:3355-3359
Millette M, Luquet FM, Lacroix M. In vitro growth control of selected pathogens by Lactobacillus acidophilus‐and Lactobacillus casei‐fermented milk. Lett Appl Microbiol. 2007; 44(3):314-319.
Tejero-Sariñena S, Barlow J, Costabile A, Gibson GR, Rowland I. Antipathogenic activity of probiotics against Salmonella Typhimurium and Clostridium difficile in anaerobic batch culture systems: is it due to synergies in probiotic mixtures or the specificity of single strains. Anaerobe. 2013; 24:60-65. doi: 10.1016/j.anaerobe.2013.09.011
El-Kholy M, El-Shinawy SH, Meshref AM, Korny AM. Screening of antagonistic activity of probiotic bacteria against some food-borne pathogens. J Food Biosciences Technol; 4: 1-14.
Røssland E, Borge GI, Langsrud T, Sørhaug T. Inhibition of Bacillus cereus by strains of Lactobacillus and Lactococcus in milk. Int J Food Microbiol. 2003; 89(2-3):205-212 doi. 10.1016/S0168-1605 (03)00149-1
Prudêncio CV, Dos Santos MT, Vanetti MC. Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology. J Food Sci Technol. 2015; 52(9):5408-4017. doi: 10.1007/s13197-014-1666
- Abstract Viewed: 687 times
- PDF Downloaded: 582 times
