The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages
The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages
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DOI：
10.1016/j.foodcont.2016.07.010
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发表时间：
2017-01-01
期刊：
影响因子：
6
通讯作者：
Cizeikiene, Dalia
中科院分区：
文献类型：
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作者：
Bartkiene, Elena;Bartkevics, Vadims;Cizeikiene, Dalia
研究了用乳酸菌（LAB）表面处理对猪肉冷熏香肠中多环芳烃（PAHs）和生物胺（BAs）生成的影响。此外，还评价了用乳酸菌处理香肠后烟熏对多环芳烃含量的影响。此外，采用琼脂孔扩散法测定了乳酸菌代谢产物对食品腐败菌的抑制作用。乳酸片球菌KTU 05 -7、戊糖片球菌KTU 05 -9和清酒乳杆菌KTU 05 -6菌株的代谢产物对供试致病菌和食品腐败菌具有良好的抑制作用。此外，L.清酒产生的细菌素抑制铜绿假单胞菌和大肠杆菌的生长。此外，在烟熏前用LAB处理香肠表面降低了尸胺和亚精胺的含量，而在烟熏后用LAB处理香肠表面降低了腐胺的含量（约10%）。L. sakei和P. acidilacetus）或从香肠的外层和中心完全消除（施用P. pentosaceus）。在熏烟前和熏烟后添加乳酸菌处理香肠，均能显著降低苯并[a]芘和苯并[a]芘的含量（p < 0.05）。马铃薯汁可作为乳酸菌培养的替代基质，发酵产物可用于冷熏猪肉香肠的表面处理，以降低微生物污染和最终产品中多环芳烃的含量。(C)2016爱思唯尔有限公司版权所有。
The influence of surface treatment with lactic acid bacteria (LAB), previously cultivated in an alternative substrate, on the formation of polycyclic aromatic hydrocarbons (PAHs) and biogenic amines (BAs) in cold smoked pork meat sausages was investigated. Moreover, sausages treatment with LAB after the smoking on PAHs content changes was evaluated. Additionally, the inhibitory effects of LAB metabolites on food spoilage bacteria was determined using the agar well diffusion assay method. The metabolites of Pediococcus acidilactici KTU05-7, Pediococcus pentosaceus KTU05-9 and Lactobacillus sakei KTU05-6 strains showed good inhibitory properties against tested pathogenic and food spoilage bacteria. Moreover L. sakei produced bacteriocins inhibited the growth of Pseudomonas aeruginosa and Escherichia coli. Furthermore, the treatment of sausages surface with LAB before smoking decreased the content of cadaverine and spermidine, whereas the treatment of sausages surface with LAB after smoking decreased the content of putrescine (approx. 53% when L. sakei and P. acidilactici were applied) or totally eliminated (applying P. pentosaceus) from outer layers and centre of sausages. The application of LAB for sausages treatment before and after smoking significantly decreased both benzo[a]pyrene and chrysene decreasing (p < 0.05). The results also confirm that potatoes juice could be used as an alternative substrate for LAB cultivation, and the obtained fermented bioproducts could be applied for surface treatment of cold smoked pork sausages in case to reduce microbial contamination, and PAHs content in final product. (C) 2016 Elsevier Ltd. All rights reserved.