Characterization and identification of lactic acid bacteria in “morcilla de Burgos”

Santos, Eva M.; Jaime, Isabel; Rovira, Jordi; Lyhs, Ulrike; Korkeala, Hannu; Björkroth, Johanna

doi:10.1016/j.ijfoodmicro.2004.04.021

Cited by 74 publications

(40 citation statements)

References 48 publications

(74 reference statements)

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“…Meanwhile, L. amyloliticus have been also isolated from fresh meats (15), so that its presence in cooked ham may be due to contamination. Although phenotypic characterization, based on sugar fermentation pattern and conventional phenotypic properties, might not always provide sufficient information for the reliable identification of LAB, this is a useful tool for presumptive characterization (16). The findings in this study may reflect the reality in Mexico, since all supermarkets are handled similarly in the deli area.…”

Section: Discussionmentioning

confidence: 82%

Prevalence of Lactic Acid Bacteria in Sliced Cooked Ham as an Indicator of Its Shelf Life

Chávez‐Martínez

Gandarilla

Rentería‐Monterrubio

et al. 2016

Vitae

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Background: Ready to eat sliced-cooked-meat-products (RTE) are popular convenience foods. Slicing of such products at retail point is a common practice in supermarkets. Due to handling, as well as the supermarket environment, it has been suggested that the counts and presence of specific lactic acid bacteria (LAB) in these products may be associated with their rapid deterioration and short shelf life. Objectives: The aim was to quantify and identify LAB in commercial sliced cooked ham. Methods: Thirty samples of sliced cooked ham were collected from five supermarkets. Each sample was analyzed in terms of: Lactobacillus on De Man Rogosa, Sharpe agar (30°C), mesophilic (30°C) and thermophilic (37ºC ) Streptococcus on M17 agar containing 1% lactose, Lactococcus on LM17 agar containing 100 µg per liter of cycloheximide (25°C) and Enterococci on Kanamicin Aesculin Azide agar containing kanamycin (37°C), all under anaerobic conditions (Gas-Pack System

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Section: Discussionmentioning

confidence: 82%

Prevalence of Lactic Acid Bacteria in Sliced Cooked Ham as an Indicator of Its Shelf Life

Chávez‐Martínez

Gandarilla

Rentería‐Monterrubio

et al. 2016

Vitae

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“…Weissella species have been isolated from a variety of sources, and some of them play important roles in fermentation (1). Weissella cibaria was first described by Björkroth et al(1) and later found in various kinds of fermented foods (6,19).Bacteriocins are peptides produced by bacteria that kill or inhibit the growth of closely related bacteria. Bacteriocins produced by LAB have attracted special interest as potential safe, alternative food preservatives (4,8,15).…”

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confidence: 99%

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confidence: 99%

Weissellicin 110, a Newly Discovered Bacteriocin from Weissella cibaria 110, Isolated from Plaa-Som, a Fermented Fish Product from Thailand

Srionnual

Yanagida

Lin

et al. 2007

Appl Environ Microbiol

130

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Weissella cibaria 110, isolated from the Thai fermented fish product plaa-som, was found to produce a bacteriocin active against some gram-positive bacteria. Bacteriocin activity was not eliminated by exposure to high temperatures or catalase but was destroyed by exposure to the proteolytic enzymes proteinase K and trypsin. The bacteriocin from W. cibaria 110 was purified, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the purified bacteriocin contained one protein band that was approximately 2.5 kDa in size. Mass spectrometry analysis showed the mass of the peptide to be approximately 3,487.8 Da. N-terminal amino acid sequence analysis was performed, and 27 amino acids were identified. Because it has no similarity to other known bacteriocins, this bacteriocin was defined as a new bacteriocin and termed weissellicin 110.Lactic acid bacteria (LAB) have long played important roles in food technology. The LAB include a wide variety of cell types with various physiological and biochemical characteristics. The isolation of LAB from milk products, fermented foods, and plants has frequently been reported. The phylogeny of the bacteria classified currently in the genus Weissella was clarified in 1990 (16), and the taxonomy of Weissella species was further assessed in 1993 (5). Weissella species have been isolated from a variety of sources, and some of them play important roles in fermentation (1). Weissella cibaria was first described by Björkroth et al.(1) and later found in various kinds of fermented foods (6,19).Bacteriocins are peptides produced by bacteria that kill or inhibit the growth of closely related bacteria. Bacteriocins produced by LAB have attracted special interest as potential safe, alternative food preservatives (4,8,15). Many bacteriocins associated with Lactobacillus, Enterococcus, and Leuconostoc species have been described previously (4). However, bacteriocins from Weissella species remain rare, and to our knowledge, no bacteriocins from W. cibaria (1, 9) have been reported previously.W. cibaria 110 (AB261010/DDBJ; DNA Data Bank of Japan [http://www.ddbj.nig.ac.jp/]) isolated from plaa-som (17), a fermented fish product from Thailand, was found to produce a bacteriocin active against some gram-positive bacteria. The present paper describes the purification and analysis of this bacteriocin and discusses its similarities to other known peptides. This is the first study to clarify the characteristics of a W. cibaria bacteriocin. MATERIALS AND METHODSW. cibaria 110. Ten strains of W. cibaria were isolated from plaa-som samples collected from Bangkok, Thailand, and their activities against the indicator strain Lactobacillus sakei JCM 1157 T were determined. Only strain 110 showed activity; this strain was identified using the API 50CHL kit, and the identification was confirmed using 16S rRNA sequence analysis. W. cibaria 110 was therefore used as the bacteriocin-producing strain in this study. Inhibitory activity was determined using the agar well diffusion assay described by ...

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“…The end of shelf life was taken as the point when the number of lactic acid bacteria exceeded 7 log 10 CFU g −1 according to Kreyenschmidt et al (2010). This is because bacterial growth increases during refrigerated storage, possibly causing evident deterioration when the count reaches 7 to 8 log 10 CFU g −1 (Santos et al, 2005;Vermeiren, Devlieghere, De Graef, & Debevere, 2005). The Baranyi and modified Gompertz models were used in primary modelling to fit the TVC and LAB data obtained using CompBase, DMFit version 3.5 (Institute of Food Research, Norwich, UK, http://www.…”

Section: Modeling Of Lactic Acid Bacteria and Total Viable Countsmentioning

confidence: 99%

Microbial quality and shelf life prediction of vacuum-packaged ready to eat beef rounds containing gum arabic

Mwove

Mahungu

Gogo

et al. 2017

IJFS

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Research has shown that gum arabic from Acacia Senegal var. kerensis can be used in beef rounds, at a level of 2.5% of the formulated product weight, as a binder and texture modifier. However, the effect of gum arabic addition on the microbial quality and shelf life of the resulting meat product has not yet been reported. Thus, the objective of this work was to study the microbial quality of beef rounds containing 2.5% gum arabic and to study shelf life based on the growth parameters of Total Viable Counts (TVC) and Lactic Acid Bacteria (LAB). Beef round samples were injected at 30% with curing brines containing gum arabic and cooked through boiling. The growth kinetics of LAB and TVC were studied for vacuum packaged sliced beef round samples stored at 7°C and 15°C for a period of 21 days. Baranyi and modified Gompertz models were used to fit the LAB and TVC data obtained using DMFit. Results of microbial analysis indicated that coliforms, yeasts and molds as well as pathogenic bacteria; Salmonella, Escherichia coli, and Staphylococcus aureus, were below detection limit. In addition, TVC and LAB were found to be 1.87 ± 1.09 and 1.25 ± 0.75 Log10 CFU g −1 , respectively. The results of accuracy analysis showed that both the Baranyi and modified Gompertz models were adequate in representing the bacterial growth in beef rounds injected with curing brines containing gum arabic. The predicted shelf life was found to be between 84.3 -88.1 h and 158.0 -173.1 h at 15°C and 7°C, respectively.

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Characterization and identification of lactic acid bacteria in “morcilla de Burgos”

Cited by 74 publications

References 48 publications

Prevalence of Lactic Acid Bacteria in Sliced Cooked Ham as an Indicator of Its Shelf Life

Prevalence of Lactic Acid Bacteria in Sliced Cooked Ham as an Indicator of Its Shelf Life

Weissellicin 110, a Newly Discovered Bacteriocin from Weissella cibaria 110, Isolated from Plaa-Som, a Fermented Fish Product from Thailand

Microbial quality and shelf life prediction of vacuum-packaged ready to eat beef rounds containing gum arabic

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