Effect of adjunct inoculation of Lactobacillus plantarum BS and Pediococcus acidilactici 3G3 on the microbiological, physicochemical and sensory properties of fermented carabeef (pindang damulag)

Abstract

Lactobacillus plantarum BS and Pediococcus acidilactici 3G3 were inoculated singly or jointly on carabeef (pindang damulag) and allowed to ferment at 10 and 32°C for five days, in comparison with uninoculated naturally fermenting samples. Greater pH reduction and increased lactic acid production was observed in samples inoculated with the lactic acid bacteria (LAB) starter cultures and those fermented at 32°C. Fermentation increased the monounsaturated fatty acid content of carabeef which may have good health benefits. The total plate count, coliform count, yeasts and molds count generally decreased after fermentation for five days which were more pronounced in LAB-inoculated samples. It was also observed that acid-forming bacteria were the predominant microflora in all fermented samples. Sensory evaluation revealed that the addition of starter cultures significantly improved flavor and general acceptability of fermented carabeef. The most acceptable was the meat inoculated with a combination of L. plantarum BS and P. acidilactici 3G3. Samples fermented at lower temperature (10°C) had significantly higher overall acceptability scores than those fermented at 32°C. The study demonstrated the potential of LAB starter cultures in improving safety, nutritional and sensory properties of pindang damulag.

Draft genome sequence of Pediococcus acidilactici 3G3 isolated from Philippine fermented pork

“…A previous study identified P. acidilactici 3G3, which was isolated from Philippine fermented pork, as a promising candidate for probiotic food applications ( 2 ). Furthermore, this strain significantly improved the safety and nutritional and sensory properties of pindang damulag (fermented carabeef) ( 3 ). Evaluating its safety and probiotic potential using whole-genome sequencing is essential for the development of novel functional food products and starter cultures.…”

“…P. acidilactici 3G3 was previously isolated from burong babi , a fermented pork dish, obtained from a wet market in Pampanga, Philippines ( 3 ). We obtained the strain from the collection of the Food and Feeds Laboratory of the National Institute of Molecular Biology and Biotechnology, University of the Philippines Los Baños (Laguna, Philippines).…”

Enhancing Phytochemical Compounds, Functional Properties, and Volatile Flavor Profiles of Pomelo (Citrus grandis (L.) Osbeck) Juices from Different Cultivars through Fermentation with Lacticaseibacillus paracasei

“…To determine the total viable lactobacilli count, the standard plate count method was employed. The samples were plated on MRS agar and subjected to incubation at 37 • C for a duration of 48 h. Following incubation, the number of colony-forming units per mL was enumerated using the methodology described by a previous report [17]. Both analyses were performed in triplicate.…”