Potential of bac ter ioc in-pr oduc ing lac tic ac id bac ter ia - - PowerPoint PPT Presentation

Potential of bac ter ioc in-pr

• duc ing

lac tic ac id bac ter ia for safety impr

• vement of tr

aditional T hai fer mented meat and human health

Adisor n Swe twiwathana and Wonnop Vise ssanguan

Development of food for human health

 F

• o d fo r he a lth b e ne fit

first de ve lo pe d in the ma rke t in 1960s

 I

n 1970s tre nd wa s to e limina te o r re duc e the ha rmful c o nstitue nts like sug a rs a nd fa ts fro m fo o d

Development of food for human health

 I

n 1980s tre nd wa s the re duc tio n a nd e limina tio n

• f fo o d a dditive s.

 I

n 1990s - T he induc tio n a nd a dditio n o f use ful c o mpo ne nts like vita mins, mine ra ls a nd pro b io tic s

F unc tional food

This term has later been defined in Wikipedia as

“A food whe re a ne w ing re die nt(s) (or more of a n e xisting ing re die nt) ha s be e n a dde d to a food a nd the ne w produc t ha s a n a dditiona l func tiona l func tion (ofte n

• ne re la te d to he a lth- promotion or dise a se

pre ve nting )”

The term functional food was first used in Japan in the 1980s

Ingr edients whic h ar e added to the food, in or der to make a func tional food, ar e :

Pr

• biotic s pr

esent a lar ge shar e of the func tional food mar ket

Da iry produc ts Non- da iry produc ts

“L ive mic r

• or

ganisms whic h whe n administe r e d in ade quate amount c onfe r a he alth be ne fit on the host”

Pr

• biotic s

F

• o d a nd Ag ric ulture Org a niza tio n a nd Wo rld He a lth Org a niza tio n

(F AO/ WHO) , 2012.

Probiotic s

Maintain inte stinal mic r

• flor

a Me tabolic e ffe c ts Immunomodulation Ha rmo niza tio n o f immune re spo nse Pre ve nts sympto ms o f fo o d a lle rg y in infa nts Stre ng the ns inna te immunity Co lo nisa tio n re sista nc e Co ntro l o f infla mma to ry b o we l dise a se Co ntro l o f irrita b le b o we l syndro me Suppre ssio n o f e ndo g e no us pa tho g e nic (a ntib io tic induc e d dia rrho e a ) Suppre ssio n o f e xo g e no us pa tho g e ns (tra ve lle rs’ dia rrho e a ) Re duc e d risk fa c to r fo r c a nc e r c o lo n I mpro ve d la c to se to le ra nc e

Kumar and Vandana (2012)

“Nowadays, the r e is an inc r e asing c onsume r de mand for non- dair y- base d pr

• biotic pr
• duc ts”

 Me a t produc ts a re c onside re d unhe a lthy by

a pa rt of popula tion:

T he ir fa t c o nte nt a nd the use o f a dditive s a nd spic e s in the ir fo rma tio n.

 T

he de ma nd for ne w produc ts ha s g re a tly influe nc e d its de ve lopme nt a s he a lthy foods

 Addition of probiotic s to the fe rme nte d me a t

c ould promote the he a lth be ne fits

Pr

• biotic s in meat industr

y

Pr

• biotic s In meat industr

y

 Me a t ha s be e n shown to be a n e xc e lle nt

ve hic le for probiotic s.

 T

he ta rg e t produc ts in me a t proc e ssing a re the va rious dry sa usa g e s (non- he a te d produc t)

(L üc ke , 2000; De Vuste , F a lo ny & L e ro y, 2008)

• Pro te c t pro b io tic L

AB a g a inst the le tha l a c tio n o f b ile (Ga nzle e t a l., 1999).

F e rme nte d me a t in T ha ila nd

Nham (Fermented

Meat with cooked pork skin) Mostly eating uncooked after fermentation

Isan –sausage

(Fermented meat-rice sausage) Grilled before eating

Mum (Fermented

beef with liver, spleen) Mostly grilled before eating

 Non- he a te d pork sa usa g e  Sponta ne ous fe rme nta tion  Proc e sse d unde r non ste rile c ondition  T

he oc c urre nc e of unde sira ble mic roorg a nisms

Nha m

T hai tr aditional fe r me nte d por k sausage

Sinc e the a dva nta g e of using sta rte r c ulture s wa s re porte d a s ha ving a positive e ffe c t on the mic robiolog ic a l qua lity a nd sa fe ty' of va rious fe rme nte d me a t produc ts (NIINIVAARA e t a l., 1964: BACUS a nd BROWN,1981;HAMME S a nd K NAUF , 1994)

Fleischwirtschaft 9/99 : 124-128.

“Bac te r ioc in of L ac tic ac id bac te r ia c an de str

• y or

inhibit the gr

• wth of gr

am positive bac te r ia, in par tic ular L iste r ia mo no c yto ge ne s”

(Ma c e do e t a l., 2012).

Isolation of bac ter ioc in-pr

• duc ing lac tic ac id

bac ter ia fr

• m meat aimed on pr
• biotic pr
• per

ty

 Ribosoma lly-synthe size d pe ptide s or prote ins

with a ntimic robia l a c tivity

 Ca tionic , hydrophobic , or a mphiphilic

mole c ule s c ompose d of 20 to 60 a mino a c id re sidue s

Bac ter ioc in

• Inhibit the gr
• wth of similar
• r

c lose ly r e late d bac te r ial str ain(s), but bac te r ioc ins c an also inhibit some injur e d c e lls of some gr am ne gative and some r e sistant gr am positive bac te r ial str ains

So urc e : Ze ndo e t a l. (2011) in L a c tic a c id b a c te ria a nd Bifido b a c te ria – Curre nt pro g re ss in a dva nc e d re se a rc h. Cha pte r 12. Ca iste r Ac a de mic Pre ss, No rfo lk, UK .

T he pr e se nt ar tic le aime d on both safe ty and pr

• biotic pr
• pe r

ty in T hai tr aditional fe r me nte d me at pr

• duc ts by using

bac te r ioc in- pr

• duc ing str

ains as star te r c ultur e s.

Isolation of bac ter ioc in-pr

• duc ing lac tic ac id

bac ter ia fr

• m meat aimed on pr
• biotic pr
• per

ty

Isolation of bac ter ioc in-pr

• duc ing lac tic ac id

bac ter ia fr

• m meat aimed on pr
• biotic pr
• per

ty

T hus, a lo t o f L AB stra ins ha ve b e e n iso la te d fro m indig e no us fe rme nte d me a t pro d uc ts inc luding c o mme rc ia l me a t sta rte r c ulture s whic h aime d on the ir

pr

• biotic pr
• pe r

tie s and bac te r ioc in pr

• duc tion.

Isolation of bac ter ioc in-pr

• duc ing lac tic ac id

bac ter ia fr

• m meat aimed on pr
• biotic pr
• per

ty

This table is shown in the paper.

Isolation of bac ter ioc in-pr

• duc ing lac tic ac id

bac ter ia fr

• m meat aimed on pr
• biotic pr
• per

ty

T able 6 : Me at star te r c ultur e s (Chr . Hanse n) sc r e e ne d for the ir pr

• biotic pr
• pe r

tie s

So urc e : E rkkilä (2001)

T hus, Pe dio c o c c us pe nto sac e us isolate d fr

• m T

hai tr aditional fe r me nte d pr

• duc tsar

e shown to be pr

• biotic str

ains and r e ve ale d to be use d as me at star te r c ultur e s.

Isolation of bac ter ioc in-pr

• duc ing lac tic ac id

bac ter ia fr

• m meat aimed on safety pr
• per

ty

1.0E+00 1.0E+01 1.0E+02 1.0E+03 1.0E+04 1.0E+05 1.0E+06 1.0E+07 1.0E+08 1.0E+09 6 12 18 24 30 36 42 48

• S. anatum (log cfu/ml)

Fermentation time (h) Control+Ni+G JCM+Salm 536+Salm

F ig ure 1 : I nte ra c tive e ffe c t o f b a c te rio c in-pro d uc e r (T I ST R 536) a nd no n- pro duc e r (JCM 5890), nitrite a nd fre sh g a rlic o n the g ro wth o f S. anatum (Sa lm) in

• NMB. (Pre se nte d re sults a re a ve ra g e o f thre e individua l e xpe rime nts)

So urc e : Swe twiwa tha na e t a l. (2007) [F le isc hwirtsc ha ft I nte rna tio na l]

Isolation of bac ter ioc in-pr

• duc ing lac tic ac id

bac ter ia fr

• m meat aimed on safety pr
• per

ty

Applic ation of bac te r ioc in- pr

• duc ing lac tic ac id

bac te r ia assoc iate d in Nham as star te r c ultur e s for mic r

• biologic al quality impr
• ve me nt dur

ing Nham fe r me ntation

Applic ation of bac te r ioc in- pr

• duc ing lac tic ac id

bac te r ia assoc iate d in Nham as star te r c ultur e s for mic r

• biologic al quality impr
• ve me nt dur

ing Nham fe r me ntation

F e a ture s

Pe dio c o c c us pe nto sac e us BCC 3772 (100x)

T he anti- L iste r ia ac tivity pr

• duc ing- str

ain

Changes in number of L. m

m on

• nocyt ogenes ATCC 19115 in Nham inoculated with

various starter cultures and fermented at 30 º C. , Control Nham (L5); , Nham B4L5; , Nham B6L5; , Nham N4L5; and , Nham N6L5, respectively.

Isolation of bac ter ioc in-pr

• duc ing lac tic ac id

bac ter ia fr

• m meat aimed on pr
• biotic pr
• per

ty

1. L ac to c o c c us lac tis N 100 (fro m Nha m) 2. L ac to c o c c us lac tis N 190 (fro m Nha m) 3. Pe dio c o c c us pe nto sac e us M 13 (fro m Mum) 4. Pe dio c o c c us pe nto sac e us T I ST R 536 (fro m Nha m)

Isola te d L AB stra ins

Pre limina ry te st for probiotic tra its of BL IS- produc ing L AB

Mo dific a tio n o f E rkkilä a nd Pe tä jä (2000)

De ve lopme nt of pr

• biotic s star

te r c ultur e s in me at as func tional fe r me nte d me at pr

• duc ts in T

hailand

De ve lopme nt of pr

• biotic s star

te r c ultur e s in me at as func tional fe r me nte d me at pr

• duc ts in T

hailand

Othe r pr

• biotic pr
• pe r

tie s studie d in Nham

Control

L P: + 104 CF U/ g of L

• b. plantar

um BCC 9546 le ft to 1, 3 & 7 day

(+ T yra mine produc e r)

L

• w Bioge nic Amine Nham
• L

P + L P

• L

P + L P

• Lb. plantarum 104 CFU/g
• Lb. brevis 106 CFU/g
• Lb. brevis 106 CFU/g + Lb.

plantarum 104 CFU/g No starters

High GABA Nham (Ra ta na bure e e t a l., 2013)

Non protein amino acid

• calming effect
• relax and reduce

hypertention

Conclusion

Natural fermented Nham Nham fermented with non-bacteriocin- producing LAB starters Nham fermented with probiotic & bacteriocin- producing LAB starters Safety products ???????

Probiotic & safety products

Ac knowle dge me nt

Thank you for your attention

Applic ation of bac te r ioc in- pr

• duc ing lac tic ac id

bac te r ia assoc iate d in Nham as star te r c ultur e s for mic r

• biologic al quality impr
• ve me nt dur

ing Nham fe r me ntation