potential of bacteriocin-producing lactic acid bacteria for safety … · potential of...

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

Ingredients which are added to the food, in order to make a functional food, are :

Probiotics present a large share of the functional food market

Dairy products Non-dairy products

“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)

“Nowadays, there is an increasing consumer demand for non-dairy-

based probiotic products”

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.


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.


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.

Isolation of bacteriocin-producing lactic acid bacteria from meat aimed on safety property

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

Features

Pediococcus pentosaceus BCC 3772(100x)

The anti-Listeria activity producing-strain

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

Other probiotic properties studied in Nham

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

Acknowledgement

Thank you for your attention

Application of bacteriocin-producing lactic acid bacteria associated in Nham as starter cultures for microbiological quality improvement during Nham

fermentation

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