ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF FERMENTED MEAT PATTY WITH LACTOBACILLUS STRAINS
Main Article Content
Keywords
antimicrobial activity, antioxidant activity, fermentation, Lactobacillus strains, meat product
Abstract
The effect of fermentation by Lactobacillus fermentum PTCC 1638, Lactobacillus plantarum subsp. plantarum PTCC 1745 and Lactobacillus sakei subsp. sakei PTCC 1712 on antimicrobial activity against Alternaria alternate PTCC 5224, Aspergillus parasiticus PTCC 5018, Staphylococcus aureus ATCC 25923, Escherichia coli O157 H7 ATCC 35150 and Salmonella Typhimurium ATCC 14028 as well as antioxidant properties (carbonyl assay, peroxide and anisidine value) in a beef patty during 24 h of fermentation and further storage at 4°C for 8 days were investigated. Results indicated that L. plantarum subsp. plantarum had the highest radical scavenging activity (54.3±1.7%) before fermentation. During the fermentation process, DPPH and ABTS activities of the meat patty were improved in comparison to the control. The highest antioxidative value was observed for L. plantarum subsp. plantarum. All of three strains had a strong antimicrobial effect against pathogenic bacteria and fungi. Oxidation products were enhanced in fermented and non-fermented samples. However, the increasing trend of the oxidation process was mitigated in all fermented samples. In particular, the lowest protein and lipid oxidation values were observed in the samples treated by L. plantarum subsp. plantarum. Generally speaking, fermentation improves the antioxidative and antimicrobial effect of meat patty and lengthens its storage period.
References
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Stadtman E.R. 1990. Metal ion-catalyzed oxidation of proteins: biochemical mechanism and biological consequences. Free Radic. Biol. Med.9: 315.
Tseng A. and Zhao Y. 2013. Wine grape pomace as antioxidant dietary fiber for enhancing nutritional value and improving storability of yogurt and salad dressing. Food Chem.138:356.
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Yadav A.S. 2017. Antioxidant and antimicrobial profile of chicken sausages prepared after fermentation of minced chicken meat with Lactobacillus plantarum and with additional dextrose and starch. LWT-Food Sci. Technol. 77:249.
Yanishlieva N.V. and Marinova E.M. 2001. Stabilization of edible oils with natural antioxidants. Eur. J. Lipid Sci. Technol. 103:752.
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Adegoke G.O., Vigakumar M., Gopalkrishna A.O., Varadraj M.C., Sambaiah K. and Lokesh B.R. 1998. Antioxidants and lipid oxidation in foods. J. Food Sci. Technol. 35: 283.
Bligh E.G. and Dyer W.R. 1959. A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol.37:911.
CebeciA. and Gürakan C. 2003. Properties of potential probiotic Lactobacillus plantarumstrains. Food Microbiol. 20:511.
Cocolin L., Manzano M., Cantoni C. and Comi G. 2001a. Denaturing gradient gel electrophoresis analysis of the 16S rRNA gene V1 region to monitor dynamic changes in the bacterial population during fermentation of Italian sausages. Appl. Environ. Microbiol. 67:5113.
Cocolin L., Manzano M., Aggio D., Cantoni C. and Comi G. 2001b. A novel polymerase chain reaction (PCR) -denaturing gradient gel electrophoresis (DGGE) for the identification of Micrococcaceae strains involved in meat fermentations. Its application to naturally fermented Italian sausages. Meat Sci. 58:59.
Comi G., Urso R., Iacumin L., Rantsiou K., Cattaneo P., Cantoni C. and Cocolin L. 2005. Characterisation of naturally fermented sausages produced in the North East of Italy. Meat Sci. 69:381.
Das D. and Goyal A. 2015. Antioxidant activity and g-aminobutyric acid (GABA) producing ability of probiotic Lactobacillus plantarum DM5 isolated from Marcha of Sikkim. Food Sci. Technol. 61:263.
Di Gioia D., Mazzola G., Nikodinoska I., Aloisio I., Langerholc T., Rossi M., Raimondi S., Melero B. and Rovira, J. 2016. Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth. Int. J. Food Microbiol. 235:53.
Drosinos E.H., Paramithiotis S., Kolovos G. and Metaxopoulos I. 2007. Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in Southern Greece. Food Microbiol. 24:260.
Fayol-Messaoudi D., Berger C.N., Coconnier-Polter M.H., Lievin-Le Moal V.and Servin A.L. 2005. pH-, Lactic acid-, and non-lactic acid-dependent activities of probiotic Lactobacilli against Salmonella enteric Serovar Typhimurium.Appl. Environ. Microbial. 71: 6008.
Hashemi S.M.B., Amininezhad R., Shirzadinezhad E., Farahani M. and Yousefabad S.H. 2015. The antimicrobial and antioxidant effects of Citrus aurantium L. flowers (Bahar Narang) extract in traditional yogurt stew during refrigerated storage. J. Food Saf. 36:153.
Hashemi S.M.B., Mousavi Khaneghah A., Kontominas M.G., E? I., Sant'Ana A.S., Martinez R.R. and Drider D., 2017. Fermentation of sarshir (kaymak) by lactic acid bacteria: antibacterial activity, antioxidant properties, lipid and protein oxidation and fatty acid profile. J. Sci. Food Agric.DOI:10.1002/jsfa.8329
Jafari M. Mortazavian A.M. Hosseini H. Safaei F. Khaneghah A.M. and Sant'Ana A.S., 2017. Probiotic Bacillus: Fate during sausage processing and storage and influence of different culturing conditions on recovery of their spores. Food Res Int, 95, pp.46-51.
Johnson M.E. and Steele J.L. 2013. Fermented dairy products, In: “Food Microbiology: Fundamentals and Frontiers”. M.P. Doyle and R.L. Buchanan (Ed.), p. 825. ASM Press., Washington, DC.
Kao T. H. and Chen B. H. 2006. Functional components in soybean cake and their effects on antioxidant activity. J. Agric. Food Chem. 54:7544.
Kato K., Terao S., Shimamoto N. and Hirata M. 1988. Studies on scavengers of active oxygen species. 1. Synthesis and biological activity of 2-O-alkylascorbic acids. J. Med. Chem. 31:793.
Kullisaar T., Zilmer M., Mikelsaar M., Vihalemm T., Annuk H., Kairane, C. and Kilk, A. 2002. Two antioxidative lactobacilli strains as promising probiotics. Int. J. Food Microbiol. 72:215.
Leistner L. and Rodel W. 1975. The significance of water activity for microorganisms in meats. In “Water relations of foods”. R.B. Duckworth (Ed.), p. 309. Academic Press, London.
Leroy F., Verluyten J. and De Vuyst L. 2006. Functional meat starter cultures for improved sausage fermentation. Int. J. Food Microbiol.106:270.
Levine R.L., Williams J.A., Stadtman E.R. and Shacter, E. 1994. Carbonyl assays for determination of oxidatively modified proteins. Method enzymol. 233:346.
LiS., Zhao Y., Zhang L., Zhang X., Huang L., Li D., Niu C., Yang Z. and Wang, Q. 2012. Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods. Food chem.135: 1914.
Mansouripour S., Esfandiari Z. and Nateghi L. 2013. The effect of heat process on the survival and increased viability of probiotic by microencapsulation: a review. Ann. Biol. Res. 4:83.
NillK. 2002, Glossary of Biotechnology Terms, Third Edition, CRC Press LLC, Florida.
Papamanoli E., Kotzekidou P., Tzanetakis N., Litopoulou-Tzanetaki E. 2002. Characterization of Micrococcaceae isolated from dry fermented sausage. Food Microbiol. 19:441.
Papamanoli E., Tzanetakis N., Litopoulou-Tzanetaki E., Kotzekidou P. 2003. Characterization of lactic acid bacteria isolated from a Greek dry fermented sausage in respect of their technological and probiotic properties. Meat Sci. 65:859.
Pisano M.B., Viale S., Conti S., Fadda M.E., Deplano M., Melis M.P., Deiana M. and Cosentino S. 2014. Preliminary evaluation of probiotic properties of Lactobacillus strains isolated from Sardinian dairy products. BioMed. Res. Int. 2014.
Rea M.C., Alemayehu D., Ross R.P. and Hill C. 2013. Gut solutions to a gut problem: Bacteriocins, probiotics and bacteriophage for control of Clostridium difficile infection. J. Med. Microbiol. 62:1369.
Rebecchi A., Crivori S., Sarra P.G. and Cocconcelli P.S. 1998. Physiological and molecular techniques for study of bacterial community development in sausage fermentation. J. Appl. Microbiol. 84:1043.
Sakhare P.Z. and Rao N.D. 2003. Microbial Profiles during Lactic Fermentation of Meat by Combined Starter Cultures at High Temperatures. Food Control. 14:1.
Salminen S. and von Wright A. (Ed.). 2004.“Lactic Acid Bacteria, Microbiological and Functional Aspects”3rd ed. CRC Press, New York.
Shantha N.C. and Decker, E.A. 1994. Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. J. AOAC Int. 77:421.
Shirwaikar A., Shirwaikar A., Rajendran, K. and Punitha, I. S. R. 2006. In vitro antioxidant studies on the benzyl tetra isoquinoline alkaloid berberine. Biol. Pharm. Bull. 29:1906.
Stadtman E.R. 1990. Metal ion-catalyzed oxidation of proteins: biochemical mechanism and biological consequences. Free Radic. Biol. Med.9: 315.
Tseng A. and Zhao Y. 2013. Wine grape pomace as antioxidant dietary fiber for enhancing nutritional value and improving storability of yogurt and salad dressing. Food Chem.138:356.
Wang A.N., Yi X.W., Yu H.F., Dong B. and Qiao S.Y. 2009. Free radical scavenging activity of Lactobacillus fermentumin vitro and its antioxidative effect on growing–finishing pigs. J. Appl. Microbiol. 107:1140.
Woo J.Y., Gu W., Kim K.A., Jang S.E., Han M.J. and Kim D.H. 2014. Lactobacillus pentosus var. plantarum C29 ameliorates memory impairment and inflammaging in a D-galactose-induced accelerated aging mouse model. Anaerobe. 27:22.
Yadav A.S. 2017. Antioxidant and antimicrobial profile of chicken sausages prepared after fermentation of minced chicken meat with Lactobacillus plantarum and with additional dextrose and starch. LWT-Food Sci. Technol. 77:249.
Yanishlieva N.V. and Marinova E.M. 2001. Stabilization of edible oils with natural antioxidants. Eur. J. Lipid Sci. Technol. 103:752.
Yilmaz, I. and Velioglu, H.M. 2009. Ch. 5. Fermented meat products. In: “Quality of Meat and Meat Products”, Ismail Yilmaz (Ed.). p.1. Transworld Research Network, Tivandrum, Kerala, India.
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Dec 14, 2017
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HASHEMI, S., RAEISI, S., ZANARDI, E., PACIULLI, M., & CHIAVARO, E. (2017). ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF FERMENTED MEAT PATTY WITH LACTOBACILLUS STRAINS. Italian Journal of Food Science, 30(2). https://doi.org/10.14674/IJFS-993
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HASHEMI, S., RAEISI, S., ZANARDI, E., PACIULLI, M., & CHIAVARO, E. (2017). ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF FERMENTED MEAT PATTY WITH LACTOBACILLUS STRAINS. Italian Journal of Food Science, 30(2). https://doi.org/10.14674/IJFS-993