Identification of lactic acid bacteria with bio-preservative potential isolated from contaminated avian blood obtained at the slaughterhouse

Zbrun, María Virginia; Altina, MG; Bonansea, E; Frizzo, L.S.; Soto, L.P.; Romero-Scharpen, Analía; Rosmini, M.R.; Sequeira, Gabriel; Signorini, Marcelo

doi:10.4067/s0301-732x2013000300007

Cited by 8 publications

(5 citation statements)

References 41 publications

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“…Moreover, these ingredients have a beneficial effect by improving food flavor, aroma, and texture. Spontaneous fermentation of food ensures greater intensity of flavor and aroma than a controlled process based on the use of pure bacterial cultures 7,26 . In addition to the presence of biologically active substances generated during the fermentation process, the safety of fermented food is undoubtedly ensured by the reduced pH value, which stimulates the growth of fermentation bacteria in the range of 3.5-4.5, effectively inhibiting the multiplication of pathogenic microorganisms in food.…”

Section: Discussionmentioning

confidence: 99%

Effect of fermentation of chosen vegetables on the nutrient, mineral, and biocomponent profile in human and animal nutrition

Kiczorowski

Kiczorowska

Samolińska

et al. 2022

Sci Rep

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In the present study, the dry matter, crude ash, crude protein, ether extract, and energy, macro- (Na, K, Ca, Mg, P), micro- (Zn, Cu, Fe) minerals, heavy metals (Pb, Cd), vitamin C, A, carotene, and phenolic content were determined in chosen raw and fermented vegetables. The dietary intake of several macro- and microconstituents per one serving (100 g or humans and animals: ducks and pigs) was calculated. The fermentation process was found to reduce water and increase fat content in the vegetables. Lower levels of vitamin C and phenols were also found in the fermented vegetables. The vitamin A and carotene content in the fermented carrots and peppers were increased in comparison with the raw vegetables. The fermentation process decreased the concentration of some basic nutrients, mineral content, vitamins C and A, and phenols. Broccoli, peppers, and red beet had the highest levels of the analyzed nutrients and bioconstituents. The fermentation process is regarded by nutritionists as beneficial to human health. The addition of fermented plants is recommended in animal nutrition as well. This process modifies the chemical composition of preserved vegetables, e.g. it reduces the concentration of dietary fiber, and brings favorable effects in poultry and pig nutrition.

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Section: Discussionmentioning

confidence: 99%

Effect of fermentation of chosen vegetables on the nutrient, mineral, and biocomponent profile in human and animal nutrition

Kiczorowski

Kiczorowska

Samolińska

et al. 2022

Sci Rep

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“…Hence, fermented vegetables are significantly safer for consumption and have a longer shelf-life when compared to non-fermented products. The type of the bacterial fermentation depends upon the nature and type of the vegetables [ 35 ]. In addition to the biologically active compounds released during fermentation, the lowered pH value promotes the growth of fermentation bacteria in the range of 5.0–3.4, inhibiting the multiplication of harmful microbes in food.…”

Section: Discussionmentioning

confidence: 99%

Effect of Growth Stages and Lactic Acid Fermentation on Anti-Nutrients and Nutritional Attributes of Spinach (Spinacia oleracea)

Naseem,

Akhtar,

Ismail

et al. 2023

Microorganisms

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Spinach (Spinacia oleracea) is a winter-season green, leafy vegetable grown all over the world, belonging to the family Amaranthus, sub-family Chenopodiaceae. Spinach is a low-caloric food and an enormous source of micronutrients, e.g., calcium, folates, zinc, retinol, iron, ascorbic acid and magnesium. Contrarily, it also contains a variety of anti-nutritional factors, e.g., alkaloids, phytates, saponins, oxalates, tannins and many other natural toxicants which may hinder nutrient-absorption. This study was aimed at investigating the effect of fermentation on improving the nutrient-delivering potential of spinach and mitigating its burden of antinutrients and toxicants at three growth stages: the 1st growth stage as baby leaves, the 2nd growth stage at the coarse stage, and the 3rd growth stage at maturation. The results revealed the significant (p < 0.05) effect of fermentation on increasing the protein and fiber content of spinach powder from 2.53 to 3.53% and 19.33 to 22.03%, respectively, and on reducing total carbohydrate content from 52.92 to 40.52%; the effect was consistent in all three growth stages. A significant decline in alkaloids (6.45 to 2.20 mg/100 g), oxalates (0.07 mg/100 g to 0.02 mg/100 g), phytates (1.97 to 0.43 mg/100 g) and glucosinolates (201 to 10.50 µmol/g) was observed as a result of fermentation using Lactiplantibacillus plantarum. Fermentation had no impact on total phenolic content and the antioxidant potential of spinach, as evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) assays. This study proposes fermentation as a safer bioprocess for improving the nutrient-delivering potential of spinach, and suggests processed powders made from spinach as a cost-effective complement to existing plant proteins.

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“…It showed antagonistic activity against Salmonella brandenburg, Salmonella ssp. SA (isolated from slaughterhouse avian blood) and Pseudomonas aeruginosa SA grown in agar plates (Zbrun et al, 2013). Lactobacillus salivarius DSPV032SA was selected because in earlier studies (Zbrun, 2014) it demonstrated a high ability to grow in blood.…”

Section: Confirmation Of the Biopreservation Systemmentioning

confidence: 99%

“…Ninety-six different LAB, isolated from avian blood obtained in slaughterhouses, were investigated for their antimicrobial activity and ability to grow in blood (Zbrun et al, 2013).…”

Section: Confirmation Of the Biopreservation Systemmentioning

confidence: 99%

“…Dávila et al (2006) demonstrated that supplementation of porcine blood with inulin and inoculation with an active LAB strain could prevent undesirable changes during chill storage, especially useful in preventing the effects of a cold-chain breakdown. Zbrun et al (2013) identified and isolated two LAB from poultry blood obtained from industrial slaughterhouses, which exhibited ability to grow in blood and inhibit the growth of undesirable microorganisms. The aim of this study was to investigate the use of these indigenous LAB and other additives as a blood biopreservative system (BS) against spoilage microbiota, and to determine its impact on blood pH and haemolysis during storage at 30ºC.…”

Section: Introductionmentioning

confidence: 99%

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Poultry blood from slaughterhouses: development of a biopreservation system to improve microbiological quality prior to transforming blood into by-products

Zbrun

Frizzo

Soto

et al. 2016

British Poultry Science

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The aim of this study was to investigate the use of indigenous lactic acid bacteria (LAB) with specific additives as a Biopreservation System (BS) for poultry blood during its storage in slaughterhouses. The BS consisted of two LAB (Enterococcus faecalis DSPV 008SA or Lactobacillus salivarius DSPV 032SA) with 4 additives (lactose 2 g/l, yeast extract 0.4 g/l, ammonium citrate 0.4 g/l and NaCl 1 g/l). After 24 h storage at 30ºC, lower counts of enterobacteria, coliforms, Pseudomonas spp. and Staphylococcus aureus were evident in blood treated with the BS than in untreated blood. The ability of LAB to prevent haemolysis was evident. A decrease in pH was associated with control of spoilage microorganisms but it needed to be regulated to prevent coagulation of proteins. On the basis of these results it is recommended to supplement blood with a BS to avoid undesirable changes during blood storage before processing.

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Identification of lactic acid bacteria with bio-preservative potential isolated from contaminated avian blood obtained at the slaughterhouse

Cited by 8 publications

References 41 publications

Effect of fermentation of chosen vegetables on the nutrient, mineral, and biocomponent profile in human and animal nutrition

Effect of fermentation of chosen vegetables on the nutrient, mineral, and biocomponent profile in human and animal nutrition

Effect of Growth Stages and Lactic Acid Fermentation on Anti-Nutrients and Nutritional Attributes of Spinach (Spinacia oleracea)

Poultry blood from slaughterhouses: development of a biopreservation system to improve microbiological quality prior to transforming blood into by-products

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