Microbiological and physicochemical properties of dry‐cured neck inoculated with probiotic of <i>Bifidobacterium animalis</i> ssp. <i>lactis </i><scp>BB</scp>‐12

Libera, Justyna; Karwowska, Małgorzata; Stasiak, Dariusz M.; Dolatowski, Zbigniew J.

doi:10.1111/ijfs.12806

Cited by 19 publications

(18 citation statements)

References 33 publications

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“…A similar relationship was also confirmed in the BB12, thus suggesting that higher LAB counts corresponded to lower pH values in the samples. These results are consistent with other studies on dry-cured meat products subjected to fermentation using Lactobacillus (Skwarek, Dolatowski, & Kołożyn-Krajewska, 2014) or Bifidobacterium (Libera et al, 2015) as the starter cultures. Other authors found similar pH values: 5.04 in probiotic loins stored for 6 months (Neffe-Skocińska, Jaworska, Kolożyn-Krajewska, Dolatowski, & Jachacz-Jówko, 2015), 5.77 in probiotic neck stored for 6 months (Libera et al, 2015), 5.56 in probiotic hams stored for 5 months (Skwarek et al, 2014) and 5.42 in probiotic loins stored for 4 months (Okoń & Dolatowski, 2014).…”

Section: Physicochemical Parameterssupporting

confidence: 93%

“…The level of B. animalis ssp. lactis BB12 was from 7.41 after 6 months to 6.15 log CFU/g after 12 months of ageing (Libera et al, 2015), and L. acidophilus Bauer reached a level of 6.82 log CFU/g after 6 months of storage (Jaworska, Neffe, Kołożyn-Krajewska, & Dolatowski, 2011). It is not surprising that loins without the addition of starter cultures presented a relatively high LAB, as LAB are common in the natural microflora of fermented meats (Jaworska et al, 2011).…”

Section: Microbiological Analysismentioning

confidence: 99%

“…BB-12 was obtained from Christian Hansen's collection of dairy cultures (strain deposit number: DSM15954). These LAB strains were chosen on the basis of publications describing attempts to apply them for meat fermentation (Libera, Karwowska, Stasiak, & Dolatowski, 2015;Trząskowska, Kołożyn-Krajewska, Wójciak, & Dolatowski, 2014). Subsequently, the meat portions were hung at 16 ± 1°C in a laboratory ageing chamber with a relative humidity of 75 ± 5% for 21 days.…”

Section: Preparation Of Dry-cured Meat Productsmentioning

confidence: 99%

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Characteristic of antioxidant activity of dry-cured pork loins inoculated with probiotic strains of LAB

Kęska

Stadnik

2017

CyTA - Journal of Food

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This study investigated the antioxidant activity of peptides isolated from dry-cured pork loins inoculated with probiotic strains of lactic acid bacteria (LAB). The antioxidant activity of the isolated peptide fraction (an average of 13 kDa) was determined by radical-scavenging activities: ABTS and DPPH, reducing power and metal chelating assay (Fe 2+ and Cu 2+ ). The highest antioxidant activity was noted against ABTS and DPPH. The results suggest no influence of probiotic LAB on the relative quantity of peptides and the lack of relationship between this parameter and antioxidant activity measures. The differences in antioxidant activity among the tested batches may be associated with the influence of the LAB strains on the peptides' composition and the amino acid position in them.Características de la actividad antioxidante del lomo de cerdo curado en seco inoculado con cepas probióticas de LAB RESUMEN Este estudio investigó la actividad antioxidante de péptidos aislados de lomo de cerdo curado en seco inoculado con cepas probióticas de bacteria ácido-láctica (LAB). Se determinó la actividad antioxidante de la fracción de péptidos aislados (un promedio de 13 kDa) mediante actividad de barrido de radicales: ABTS y DPPH, poder reductor férrico (RP) y ensayo quelante de metal (Fe 2+ y Cu 2+ ). La mayor actividad antioxidante se observó contra ABTS y DPPH. Los resultados sugieren que no existe ninguna influencia de LAB probióticas en la cantidad relativa de péptidos y la falta de relación entre este parámetro y las mediciones de actividad antioxidante. Las diferencias en la actividad antioxidante entre los grupos examinados podrían asociarse a la influencia de las cepas de LAB en la composición de los péptidos y su posición de los aminoácidos. ARTICLE HISTORY

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Section: Physicochemical Parameterssupporting

confidence: 93%

Section: Microbiological Analysismentioning

confidence: 99%

Section: Preparation Of Dry-cured Meat Productsmentioning

confidence: 99%

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Characteristic of antioxidant activity of dry-cured pork loins inoculated with probiotic strains of LAB

Kęska

Stadnik

2017

CyTA - Journal of Food

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“…The findings of the current research confirmed that combined L. acidophilus and L. reuteri had the most significant inhibitory effects against C. jejuni in the fresh and roasted fillets, followed by L. reuteri and L. acidophilus A critical property of probiotic microorganisms is their antagonistic ability against microbial pathogens through competition for exclusion, antibacterial aggregation or development of antibacterial constituents, including organic acids, bacteriocins (especially nisin), and hydrogen peroxide [35]. Numerous synergistic mechanisms have been confirmed for the presence of the natural antimicrobial constituents that are produced by probiotic bacteria (e.g., bacteriocins), using the sequential suppression of a usual biochemical pathway and protective enzymes, combination of cell wall biological compounds, and cell wall active agents to increase the uptake of other antibacterial compounds [36,37].…”

Section: Resultssupporting

confidence: 72%

Antimicrobial Effects of Lactobacillus acidophilus and Lactobacillus reuteri against Campylobacter jejuni in Fresh and Roasted Chicken Breast Fillets

Shahbazi

Mozaffarzogh

2019

J. Hum. Environ. Health Promot

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Journal homepage: www.zums.ac.ir/jhehp Background: The present study aimed to determine the antimicrobial effects of Lactobacillus acidophilus and Lactobacillus reuteri against Campylobacter jejuni in fresh and roasted chicken breast fillets. Methods: Fresh and roasted chicken breast fillets were soaked in probiotic suspensions (11 log CFU/ml) and immersed in C. jejuni suspension (5 and 3 log CFU/ml). Afterwards, the fillets were placed in clean stomacher bags and refrigerated for 10 days until further analysis. Results: The count of 5 log CFU/g in the fresh fillets treated with L. acidophilus, L. reuteri, L. reuteri, and L. acidophilus reached 3.45, 3.89, and 4.25 log CFU/g after 10 days of refrigerated storage, respectively. In the roasted fillets, the corresponding counts were estimated at 2.99, 3.54, and 3.92 log CFU/g, respectively. In addition, the inoculated 3 log CFU/g of C. jejuni reached 1.09-1.11 log CFU/g after the refrigerated storage of the fresh and roasted chicken breast fillets. Conclusion: According to the results, the addition of L. acidophilus and L. reuteri to the fresh and roasted chicken breast fillets had inhibitory effects against the growth of C. jejuni.

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“…; Libera et al . ). The Lactobacillus acidophilus Bauer strain was selected in earlier studies (grant number: N N312 275435) from five strains of lactic acid bacteria ( Lb.…”

Section: Methodsmentioning

confidence: 97%

Technological Aspect of Lactobacillus acidophilus Bauer, Bifidobacterium animalis BB-12 and Lactobacillus rhamnosus LOCK900 USE in Dry-Fermented Pork Neck and Sausage

Wójciak

Libera

Stasiak

et al. 2016

Journal of Food Processing and Preservation

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The aim of the present study was to investigate the technology aspect of Lactobacillus acidophilus Bauer and Bifidobacterium animalis subsp. Lactis BB-12 and Lactobacillus rhamnosus LOCK900 use in dry-fermented neck and sausage with regards to oxidative and microbiological stability and color changes occurring during 200 days ripening. The physicochemical parameters value, water activity), oxidative stability (oxidation-reduction potential, TBARS), color changes (L*, a*, b*, DE* value) and LAB count were measured directly after 21 days of ripening and 110 and 200 days of refrigerated storage at 4C. The highest LAB count and a lower pH value were found in the neck and sausage inoculated with Lb. acidophilus Bauer. A kind of probiotic agents had an influence on TBARS index and total color parameters. The results strongly suggested that Lb. acidophilus Bauer preserved the quality of dry-fermented pork neck and sausage better than the Bif. animalis and Lb. rhamnosus LOCK0900, especially with regard to discoloration (higher CIE a* value, lower total color difference), lipid oxidation and lactic acid bacteria growth and survival. PRACTICAL APPLICATIONSThe three investigated starter cultures could be applied into piece of smoked meat products as well as for comminute meat products. However, physicochemical properties and LAB count supported the view that using of Lb. acidophilus Bauer as a starter culture for dry-fermented pork neck and sausage protected product from oxidation better compared with Bif. animalis and L. rhamnosus LOCK 0900.

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Microbiological and physicochemical properties of dry‐cured neck inoculated with probiotic of Bifidobacterium animalis ssp. lactis BB‐12

Cited by 19 publications

References 33 publications

Characteristic of antioxidant activity of dry-cured pork loins inoculated with probiotic strains of LAB

Characteristic of antioxidant activity of dry-cured pork loins inoculated with probiotic strains of LAB

Antimicrobial Effects of Lactobacillus acidophilus and Lactobacillus reuteri against Campylobacter jejuni in Fresh and Roasted Chicken Breast Fillets

Technological Aspect of Lactobacillus acidophilus Bauer, Bifidobacterium animalis BB-12 and Lactobacillus rhamnosus LOCK900 USE in Dry-Fermented Pork Neck and Sausage

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