ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

Synergistic effects of Lactobacillus plantarum and Staphylococcus carnosus on animal food components

Аннотация
Introduction. Various cultures of microorganisms have recently been used to accelerate technological processes. In this regard, it appears highly relevant to study the action of beneficial microorganisms on the components of food systems. Study objects and methods. The study objects included a model mixture of beef muscle and pork fat tissue with 2% salt, as well as a model protein. Lactobacillus plantarum and Staphylococcus carnosus were used in an amount of 1×107 CFU/g of raw material. The compositions of free amino and fatty acids, carbohydrates, and other components were analyzed by liquid and gas chromatography with mass-selective detection. Results and discussion. We studied the effect of L. plantarum and S. carnosus on protein, lipid, and carbohydrate components of food systems based on animal raw materials. We found that the combined effect of the cultures was by 25% as effective as their individual use at 4×109 CFU/kg of raw material. The three-week hydrolysis of proteins to free amino acids was almost a third more effective than when the cultures were used separately. The synergistic effect of L. plantarum and S. carnosus on fat components was not detected reliably. Free monosaccharides formed more intensively when the cultures were used together. In particular, the amount of free lactose almost doubled, compared to the cultures’ individual action. Conclusion. We described culture-caused quantitative changes in the main components of animal-based food systems: amino acids, fatty acids, carbohydrates, and basic organic compounds. Also, we identified substances that can affect the taste and aroma of final products when the cultures are used together or separately. These results make it possible to obtain products with a wide variety of sensory properties.
Ключевые слова
Sensory properties , Lactobacillus plantarum , Staphylococcus carnosus , food systems , meat products , microorganisms
СПИСОК ЛИТЕРАТУРЫ
  1. Takahashi M, Masaki K, Mizuno A, Goto-Yamamoto N. Modified COLD-PCR for detection of minor microorganisms in wine samples during the fermentation. Food Microbiology. 2014;39:74–80. DOI: https://doi.org/10.1016/j.fm.2013.11.009.
  2. Cimaglia F, Tristezza M, Saccomanno A, Rampino P, Perrotta C, Capozzi V, et al. An innovative oligonucleotide microarray to detect spoilage microorganisms in wine. Food Control. 2018;87:169–179. DOI: https://doi.org/10.1016/j.foodcont.2017.12.023.
  3. Longin C, Petitgonnet C, Guilloux-Benatier M, Rousseaux S, Alexandre H. Application of flow cytometry to wine microorganisms. Food Microbiology. 2017;62:221–231. DOI: https://doi.org/10.1016/j.fm.2016.10.023.
  4. Ribes S, Ruiz-Rico M, Pérez-Esteve E, Fuentes A, Barat JM. Enhancing the antimicrobial activity of eugenol, carvacrol and vanillin immobilised on silica supports against Escherichia coli or Zygosaccharomyces rouxii in fruit juices by their binary combinations. LWT – Food Science and Technology. 2019;113. DOI: https://doi.org/10.1016/j.lwt.2019.108326.
  5. Bracke N, Van Poucke M, Baert B, Wynendaele E, De Bels L, Van den Broeck W, et al. Identification of a microscopically selected microorganism in milk samples. Journal of Dairy Science. 2014;97(2):609–615. DOI: https://doi.org/10.3168/jds.2013-6932.
  6. Meng L, Zhang YD, Liu HM, Zhao SG, Wang JQ, Zheng N. Characterization of Pseudomonas spp. and associated proteolytic properties in raw stored at low temperatures. Frontiers in Microbiology. 20178. DOI: https://doi.org/10.3389/fmicb.2017.02158.
  7. Glück C, Rentschler E, Krewinkel M, Merz M, von Neubeck M, Wenning M, et al. Thermostability of peptidases secreted by microorganisms associated with raw milk. International Dairy Journal. 2016;56:186–197. DOI: https://doi.org/10.1016/j.idairyj.2016.01.025.
  8. Dallas DC, Citerne F, Tian T, Silva VLM, Kalanetra KM, Frese SA, et al. Peptidomic analysis reveals proteolytic activeity of kefir microorganisms on bovine milk proteins. Food Chemistry. 2016;197:273–284. DOI: https://doi.org/10.1016/j.foodchem.2015.10.116.
  9. Ribeiro JC, Peruzi GAS, Bruzaroski SR, Tamanini R, Lobo CMO, Alexandrino B, et al. Short communication: Effect of bactofugation of raw milk on counts and microbial diversity of psychrotrophs. Journal of Dairy Science. 2019;102(9):7794–7799. DOI: https://doi.org/10.3168/jds.2018-16148.
  10. Yang LL, Yang XJ, Li JF, Dong ZH, Shao T. Dynamics of microbial community and fermentation quality during ensiling of sterile and nonsterile alfalfa with or without Lactobacillus plantarum inoculant. Bioresource Technology. 2019;275:280–287. DOI: https://doi.org/10.1016/j.biortech.2018.12.067.
  11. Cao P, Wu LY, Wu Z, Pan DD, Zeng XQ, Guo YX, et al. Effects of oligosaccharides on the fermentation properties of Lactobacillus plantarum. Journal of Dairy Science. 2019;102(4):2863–2872. DOI: https://doi.org/10.3168/jds.2018-15410.
  12. Xu YM, Cui YL, Wang X, Yue FF, Shan YY, Liu BF, et al. Purification, characterization and bioactivity of exopolysaccharides produced by Lactobacillus plantarum KX041. International Journal of Biological Macromolecules. 2019;128:480–492. DOI: https://doi.org/10.1016/j.ijbiomac.2019.01.117.
  13. Geeta, Yadav GA. 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 Science and Technology. 2017;77:249–258. DOI: https://doi.org/10.1016/j.lwt.2016.11.050.
  14. Aret VA. Use of food resources and development of food production technology. Foods and Raw Materials. 2017;5(1):4–10. DOI: https://doi.org/10.21179/2308-4057-2017-1-4-10.
  15. Lazado CC, Caipang CMA, Estante EG. Prospects of host-associated microorganisms in fish and penaeids as probiotics with immunomodulatory functions. Fish and Shellfish Immunology. 2015;45(1):2–12. DOI: https://doi.org/10.1016/j.fsi.2015.02.023.
  16. Solli L, Schnürer A, Horn SJ. Process performance and population dynamics of ammonium tolerant microorganisms during co-digestion of fish waste and manure. Renewable Energy. 2018;125:529–536. DOI: https://doi.org/10.1016/j.renene.2018.02.123.
  17. Falas P, Jewell KS, Hermes N, Wick A, Ternes TA, Joss A, et al. Transformation, CO2 formation and uptake of four organic micropollutants by carrier-attached microorganisms. Water Research. 2018;141:405–416. DOI: https://doi.org/10.1016/j.watres.2018.03.040.
  18. Majou D, Christieans S. Mechanisms of the bactericidal effects of nitrate and nitrite in cured meats. Meat Science. 2018;145:273–284. DOI: https://doi.org/10.1016/j.meatsci.2018.06.013.
  19. Torngren MA, Darré M, Gunvig A, Bardenshtein A. Case studies of packaging and processing solutions to improve meat quality and safety. Meat Science. 2018;144:149–158. DOI: https://doi.org/10.1016/j.meatsci.2018.06.018.
  20. Janssens M, Myter N, De Vuyst L, Leroy F. Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus. Food Microbiology. 2012;29(2):167–177. DOI: https://doi.org/10.1016/j.fm.2011.07.005.
  21. Simonova M, Strompfova V, Marcinakova M, Laukovda A, Vesterlund S, Moratalla ML, et al. Characterization of Staphylococcus xylosus and Staphylococcus carnosus isolated from Slovak meat products. Meat Science. 2006;73(4):559–564. DOI: https://doi.org/10.1016/j.meatsci.2006.02.004.
  22. Ivankin AN, Oliferenko GL, Kulikovskii AV, Chernukha IM, Semenova AA, Spiridonov KI, et al. Determination of unsaturated fatty acids with a migrating double bond in complex biological matrices by gas chromatography with flame ionization and mass spectrometry detection. Journal of Analytical Chemistry. 2016;71(11):1131–1137. DOI: https://doi.org/10.1134/S1061934816110046.
  23. Stavropoulou DA, De Maere H, Berardo A, Janssens B, Filippou P, De Vuyst L, et al. Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up. International Journal of Food Microbiology. 2018;274:60–66. DOI: https://doi.org/10.1016/j.ijfoodmicro.2018.03.006.
  24. Lorenzo JM, Munekata PES, Domínguez R. Role of autochthonous starter cultures in the reduction of biogenic amines in traditional meat products. Current Opinion in Food Science. 2017;14:61–65. DOI: https://doi.org/10.1016/j.cofs.2017.01.009.
  25. Palmieri G, Balestrieri M, Capuano F, Proroga YTR, Pomilio F, Centorame P, et al. Bactericidal and antibiofilm activity of bactenecin-derivative peptides against the food-pathogen Listeria monocytogenes: New perspectives for food processing industry. International Journal of Food Microbiology. 2018;279:33–42. DOI: https://doi.org/10.1016/j.ijfoodmicro.2018.04.039.
  26. de Almeida MA, Saldana E, Pinto JSD, Palacios J, Contreras-Castillo CJ, Sentandreu MA, et al. A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures. Food Research International. 2018;109:368–379. DOI: https://doi.org/10.1016/j.foodres.2018.04.042.
  27. Manyukhin YaS, Tchernukha IM, Kovalyov LI, Ivanov AV, Kovalyova MA, Shishkin SS. The study of horsemeat proteins by use proteomic technologies. Vsyo o Myase. 2014;(3):20–25. (In Russ.).
  28. Zagustina NA, Misharina TA, Veprizky AA, Zhukov VG, Ruzhitsky AO, Terenina MB, et al. Elimination of volatile compounds of leaf tobacco from air emissions using biofiltration. Applied Biochemistry and Microbiology. 2012;48(4):385–395. DOI: https://doi.org/10.1134/S000368381204014x.
  29. Ivankin AN, Semenova AA, Nasonova VV, Kulikovskii AV, Vostrikova NL, Rogatin AI, et al. Biotechnology for formation of aromatic properties of national-food foodstuffs on the basis of meat raw material under influence of bacterial crops and chromato-mass-spectrometric analysis of the flavoring components. Journal of Applied Biotechnology and Bioengineering. 2017;3(4):366–372. DOI: https://doi.org/10.15406/jabb.2017.03.00072.
  30. Aaslyng MD, Vestergaard C, Koch AG. The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami. Meat Science. 2014;96(1):47–55. DOI: https://doi.org/10.1016/j.meatsci.2013.06.004.
  31. Lisitsyn AB, Ivankin AN, Neklyudov AD. Metody prakticheskoy biotekhnologii. Analiz komponentov i mikroprimesey v myasnykh i drugikh pishchevykh produktakh [Methods of practical biotechnology. Analysis of components and trace elements in meat and other food products]. Moscow: VNIIMP; 2002. 408 p. (In Russ.).
Как цитировать?
Synergistic effects of Lactobacillus plantarum and Staphylococcus carnosus on animal food components. Foods and Raw Materials, 2020, vol. 8, no. 2, pp. 227-285
DOI
http://doi.org/10.21603/2308-4057-2020-2-277-285
Издатель
Кемеровский государственный университет
htpps://kemsu.ru
ISSN
2308-4057 (Print) /
2310-9599 (Online)
О журнале