Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Screening of Lactic Acid Bacteria as a Starter Culture in Fermented Sausage

발효소시지 제조에 적합한 스타터 선발

  • Yoo, Seon-A (Department of Food and Nutrition, Dongshin University) ;
  • Seo, Seung-Ho (Department of Food and Nutrition, Dongshin University) ;
  • Park, Seong-Eun (Department of Food and Nutrition, Dongshin University) ;
  • Son, Hong-Seok (Department of Food and Nutrition, Dongshin University)
  • Received : 2014.04.08
  • Accepted : 2014.06.30
  • Published : 2014.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

The aim of this study was to select the most suitable starter cultures for production of fermented sausages. A total of 27 strains isolated from Korean fermented foods and natural substances were characterized with respect to their physicochemical properties in a fluid (submerged) model system modified according to the special conditions of fermented sausages. Three of these strains were pre-selected for testing as potential cultures based on their ability to grow fast and initiate rapid acidification. The selected strains were identified by API and partial sequence analysis of 16S rRNA. The results exhibited sequence similarity to known sequences of Staphylococcus warneri, Staphylococcus epidermidis and Lactobacillus plantarum. Among them, relatively good growth properties and nitrite reduction activities were detected for S. epidermidis and L. plantarum and low pH values and high total acidities were observed in the model system fermented with these isolates compared with reference strains.

본 연구에서는 전통발효식품 13종과 천연물 4종에서 27균주를 분리한 후 생육속도가 빠르고 pH 저하 능력이 우수한 3종의 균주를 1차 선발하였으며, 분자생물학적 방법을 이용하여 동정한 결과 Staphylococcus warneri, Sta. epidermidis, Lactobacillus plantarum과 99% 상동성을 보였다. 선발된 3균주의 발효소시지 스타터로서 이용가능성을 알아보기 위해 발효소시지의 환경과 유사한 model-system에서 배양하며 pH 저하 능력, 총산 생성 능력, 생육 능력, 아질산염 소거 능력을 발효소시지의 스타터로 많이 사용되고 있는 5균주 및 상업용 2균주와 비교하였다. Modelsystem에서 pH 저하능과 총산 생성능, 생육능은 관련성이 있었으며, 상업용 균주보다 분리한 Sta. epidermidis DO 10-1, Lac. plantarum MLK 14-2가 우수한 결과를 나타내었다. 아질산염 소거능의 경우에도 분리한 3균주가 상업용 균주보다 상대적으로 빠른 속도를 보였다. 분리한 3균주는 발효소지지 스타터로서의 발효 소거 능력은 우수할 것으로 보이지만 Staphylococcus는 잠재적인 위험성이 제기되는 균주이므로 Lac. plantarum이 발효소지지 제조에 가장 적합할 것으로 사료된다.

Keywords

References

  1. Campbell-Platt G. 1995. Fermented meats - a world perspective fermented meats. Springer, New York, NY, USA. p 39-52.
  2. Lucke FK. 1997. Fermented sausages. Springer, New York, NY, USA p 441-483.
  3. Kunz B, Lee JY. 2003. Production and microbiological characteristics of fermented sausages. Korean J Food Sci Ani Resour 23: 361-375.
  4. Leroy F, Verluyten J, De Vuyst L. 2006. Functional meat starter cultures for improved sausage fermentation. Int J Food Microbiol 106: 270-285. https://doi.org/10.1016/j.ijfoodmicro.2005.06.027
  5. Lee JY, Kim CJ, Kunz B. 2006. Identification of lactic acid bacteria isolated from Kimchi and studies on their suitability for application as starter culture in the production of fermented sausages. Meat Sci 72: 437-445. https://doi.org/10.1016/j.meatsci.2005.08.013
  6. Leistner L. 1995. Stable and safe fermented sausages worldwide fermented meats. Springer, New York, NY, USA. p 160-175.
  7. Gao Y, Li D, Liu X. 2014. Bacteriocin-producing Lactobacillus sakei C2 as starter culture in fermented sausages. Food Control 35: 1-6. https://doi.org/10.1016/j.foodcont.2013.06.055
  8. Trzaskowska M, Kolozyn-Krajewska D, Wojciak K, Dolatowski Z. 2014. Microbiological quality of raw-fermented sausages with Lactobacillus casei LOCK 0900 probiotic strain. Food Control 35: 184-191. https://doi.org/10.1016/j.foodcont.2013.07.002
  9. Klingberg TD, Axelsson L, Naterstad K, Elsser D, Budde BB. 2005. Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages. Int J Food Microbiol 105: 419-431. https://doi.org/10.1016/j.ijfoodmicro.2005.03.020
  10. Han SM, Kim YJ, Lee HC, Chin KB, Oh SJ. 2006. Screening of lactic acid bacteria as starter culture for making fermented sausage. Korean J Food Sci Ani Resour 26: 511-516.
  11. Kim RU, Ahn SC, Yu SN, Kim KY, Seong JH, Lee YG, Kim HS, Kim DS. 2011. Screening and identification of soy curd-producing lactic acid bacteria. J Life Sci 21: 235-241. https://doi.org/10.5352/JLS.2011.21.2.235
  12. Lee JY, Pack YS, Kim YS, Shin DH. 2002. Antimicrobial characteristics of metabolites of lactic acid bacteria isolated from feces of newborn baby and from Dongchimi. Korean J Food Sci Technol 34: 472-479.
  13. So MH, Kim YB. 1997. Isolation and identification of major microbial groups during Baikkimchi fermentation. Korean J Food & Nutr 10: 350-359.
  14. Kato H, Lee IE, Chuyen NV, Kim SB, Hayase F. 1987. Inhibition of nitrosamine formation by nondialyzable melanoidins. Agric Biol Chem Tokyo 51: 1333-1338. https://doi.org/10.1271/bbb1961.51.1333
  15. Lucke FK. 1994. Fermented meat products. Food Res Int 27: 299-307. https://doi.org/10.1016/0963-9969(94)90098-1
  16. Schillinger U, Lücke FK. 1989. Antibacterial activity of Lactobacillus sake isolated from meat. Appl Environ Microbiol 55: 1901-1906.
  17. Massey RC, Crews C, Davies R, McWeeny DJ. 1978. A study of the competitive nitrosations of pyrrolidine, ascorbic acid, cysteine and p‐cresol in a protein-based model system. J Sci Food Agric 29: 815-821. https://doi.org/10.1002/jsfa.2740290912
  18. Buchanan RL, Phillips JG. 1990. Response surface model for predicting the effects of temperature, pH, sodium chloride content, sodium nitrite concentration and atmosphere on the growth of Listeria monocytogenes. J Food Prot 53: 370-376.
  19. Jin SK, Song DJ, Lee HG, Kim YG, Park TS, Park GB. 1995. Animal products and processing: Effects of sodium lactate addition and lactic acid dipping on the cooking loss, salt, nitrite content, pH, WHC, water activity of sausage. Korean J Ani Sci 37: 379-386.
  20. Zdolec N, Racic I, Vujnovic A, Zdelar-Tuk M, Matanovic K, Filipovic I, Dobranic V, Cvetnic Z, Spicic S. 2013. Antimicrobial resistance of coagulase-negative Staphylococci isolated from spontaneously fermented sausages. Food Technol Biotechnol 51: 240-246.
  21. Barigye R, Schaan L, Gibbs PS, Schamber E, Dyer NW. 2007. Diagnostic evidence of Staphylococcus warneri as a possible cause of bovine abortion. J Vet Diagn Invest 19: 694-696. https://doi.org/10.1177/104063870701900613
  22. Incani RN, Hernandez M, Cortez J, Gonzalez ME, Salazar YD. 2010. Staphylococcus warneri meningitis in a patient with strongyloides stercoralis hyperinfection and lymphoma: first report of a case. Rev Inst Med Trop São Paulo 52: 169-170.
  23. Queck SY, Otto M. 2008. Staphylococcus: Molecular Genetics. Caister Academic Press, Norfolk, UK. p 227-255.
  24. Resch M, Nagel V, Hertel C. 2008. Antibiotic resistance of coagulase-negative staphylococci associated with food and used in starter cultures. Int J Food Microbiol 127: 99-104. https://doi.org/10.1016/j.ijfoodmicro.2008.06.013
  25. Lee SK, Son HS, Ji GE. 1993. Comparison of cultured soymilk by Bifidobacterium and various human intestinal bacteria. Korean J Food Sci Technol 25: 694-697.
  26. Essid I, Hassouna M. 2013. Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage. Food Control 32: 707-714. https://doi.org/10.1016/j.foodcont.2013.02.003
  27. Rubio R, Aymerich T, Bover-Cid S, Guàrdia MD, Arnau J, Garriga M. 2013. Probiotic strains Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG as starter cultures for fermented sausages. LWT-Food Sci Technol 54: 51-56. https://doi.org/10.1016/j.lwt.2013.05.014
  28. Jin HS, Kim JB, Yun YJ, Lee KJ. 2008. Selection of kimchi starters based on the microbial composition of kimchi and their effects. J Korean Soc Food Sci Nutr 37: 671-675. https://doi.org/10.3746/jkfn.2008.37.5.671

Cited by

  1. Characterization of fermented sausages using Lactobacillus plantarum MLK 14-2 as starter culture vol.58, pp.3, 2015, https://doi.org/10.1007/s13765-015-0052-8
  2. Quality characteristics of fermented sausage prepared with soy sauce vol.25, pp.2, 2016, https://doi.org/10.1007/s10068-016-0074-y
  3. GC–MS based metabolomics approach of Kimchi for the understanding of Lactobacillus plantarum fermentation characteristics vol.68, 2016, https://doi.org/10.1016/j.lwt.2015.12.046
  4. Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages vol.38, pp.1, 2014, https://doi.org/10.5851/kosfa.2018.38.1.189
  5. Quality Characteristics of Commercial Dry Fermented Sausages vol.29, pp.4, 2014, https://doi.org/10.17495/easdl.2019.8.29.4.319
  6. Quantitative Descriptive Analysis and Consumer Acceptance of Commercial Dry Fermented Sausages vol.30, pp.4, 2014, https://doi.org/10.17495/easdl.2020.8.30.4.306