Browse > Article

Screening of Lactic Acid Bacteria as Starter Culture for Making Fermented Sausage  

Han, Soo-Min (Department of Animal Science, Chonnam National University)
Kim, Young-Joo (Department of Animal Science, Chonnam National University)
Lee, Hong-Chul (Department of Animal Science, Chonnam National University)
Chin, Koo-Bok (Department of Animal Science, Chonnam National University)
Oh, Se-Jong (Department of Animal Science, Chonnam National University)
Publication Information
Food Science of Animal Resources / v.26, no.4, 2006 , pp. 511-516 More about this Journal
Abstract
The objectives of this study was to compare the probiotic characteristics of lactic acid bacteria (LAB) for their ability to assimilate cholesterol, production of bacteriocin, inhibition of angiotensin I-converting enzyme (ACE), and viability under artificial gastrointestinal fluids. Among tested lactic acid bacteria, L167 strain exhibited the highest ACE inhibitory activity (58.75%). The production of ACE inhibitory peptide derived from fermented milk by L167 strain started at the beginning of stationary phase with maximum activity occurring late of the stationary phase. The highest ACE inhibitory activity was observed at 20 h in 10% skim milk medium. L155 strain exhibited cholesterol assimilation activity compared with probiotic strains such as Lactobacillus acidophilus ATCC 43121. With addition of bacteriocin culture, viable cells of Staphylococcus aureus in fermented sausage were slightly decreased during storage. Among selected strains of LAB, 3 strains weve identified as L. plantarum (L155, L165, L167), and two strains were identified as Pediococcus damnosus (L12) and L. paracasei ssp. paracasei (P113) by use of API carbohydrate fermentation pattern and physiological tests.
Keywords
lactic acid bacteria; cholesterol assimilation; bacteriocin; angiotensin I-converting enzyme;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Campainini, M., Pedrazzoni, I., Barbuti, S., and Baldini, P. (1993) Behaviour of Listeria rnonocytogenes during the maturation of naturally and artificially contaminated salami effect of lactic acid bacteria starter cultures. Int. J. Food. Microbiol. 20, 169-175   DOI   ScienceOn
2 Coretti, K. (1977) Starter cultures in the meat industry. Die Fleischwirtsch. 3, 386-394
3 Deibel, R. H. and Niven, C. F. (1957) Pediococcus cerevisiae: starter culture far summer sausage. Bacteriol. Proc. 14-15
4 Gokalp, H. Y. and Ockerman, H. W. (1985) Turkish style fermented sausage(soudjouk) manufactured by adding different starter cultures and using different ripening temperatures. Fleischwirtsch. 65, 1235-1240
5 Kim, J. H., Oh, M. K., Lee, Y. H., Choi, K. C., Lee, Y. K., and Shin, S. I. (1999) Isolation and physico-chemical properties of cholesterol assimilatory lactic acid bacteria. J. Kor. Soc. Agric. Chem. Biotechnol. 42, 83-90
6 Kohmura, M., Nio, N., Kubo, K., Minoshima, Y., Munekata, E., and Ariyoshi, Y. (1989) Inhibition of angiotensin-converting enzyme by synthetic peptides of human ${\beta}-casein.$ Agric. Biol. Chem. 53, 2107-2110   DOI
7 Kunz, B. and Lee, J. Y. (2003) Production and microbiological characteristics of fermented sausages. Kor. J. Food. Ani. Resour. 23, 361-375   과학기술학회마을
8 Nielsen, J. W., Dickson, J. S., and Crouse, J. D. (1990) Use of bacteriocin produced by Pediococcus acidilactici to inhibit Listeria monocytogens associated with fresh meat. Appl. Environ. Microbiol. 56, 2142-2145
9 Nurmi, E. (1966) Effect of bacterial inoculation on characteristics and microbial flora of dry sausasge. Acta Agralia Fennica. 108, 1-77
10 Razin, S., Kutner, S., Efrati, H., and Rottem, S. (1980) Phospholipid and cholesterol uptake by mycoplasma cells and membranes. Biochem. Biophys. Acta. 598, 628-640   DOI   ScienceOn
11 Berry, E. D., Liewen, M. B., Mandigo, R. W., and Hutkins, R. W. (1991) The use of bacteriocin-producing Pediococcus acdilactici to control postprocessing Listeria rnonocytogenes contamination of frankfurters. J. Food. Prot. 54, 681-686   DOI
12 Everson, C. W., Danner, W. E., and Hammes, P. A. (1970) Bacterial starter cultures in sausage products. J. Agr. Food Chem. 18, 570-571   DOI
13 Campbell-Platt, G. (1995) Fermented meats A world perspective. In Fermented meats, Campbell-Platt, G.(eds.), Blackie Academic & Professional, London, Glasgow, Weinheim, New Yark, Melbourne, Madras
14 Nakamura, Y., Yamamoto, N., Sakai, K., Okubo, A., Yamazaki, S., and Takano, T. (1995) Purification and characterization of angiotensin I-converting enzyme inhibitors from sour milk. J. Dairy Sci. 78, 777-783   DOI   ScienceOn
15 Luecke, F. K. (1997) Fermented sausage, pp. 441-504. In Microbiology of Fermented Foods, Wood, B. J. B(ed.). Blackie Academic & Professional, London, Weinheim, New York, Tokyo, Melbourne, Madras. pp. 441-504
16 Berry, E. D., Liewen, M. B., Mandigo, R. W., and Hutkins, R. W. (1990) Inhibition of Listeria monocytogenes by bacteriocin-producing Pediococcus during the manufacture of fermented semi dry sausage. J. Food. Prot. 53, 194-197   DOI
17 Joo, K. S., Oh, S., Han, K. S., Jeon, W. M., and Kim, S. H. (2002) Characterization and inhibitory activity on Staphylococcus aureus of a bacteriocin produced by Lactobacillus plantarurn KU107. Kor. J. Food. Ani. Resour. 22, 81-86
18 Shimizu, M. (1994) Bioactive peptides from bovine milk proteins. Animal Sessions in 24th International Dairy Congress 1994. Melbourne Sept. 18-22, Australia
19 Hugas, M. and Monfort, J. M. (1997) Bacterial starter cultures for meat fermentation. Food Chem. 59, 547-554   DOI   ScienceOn
20 Schillinger, U. and Luecke, F. K. (1989) Einsatz von Milchsaeurebackterien als Schutzkulturen bei Fleischerzeugnissen. Fleischwirtschafl 69, 1581-1585
21 Erkkilae, S., Suihiko, M.-L., Eerola, S., Petaejae, E., and Mattila-Sadholm, T. (2001) Dry sausage fermented by Lactobacillus rharnnosus strain. Int. J. Food Microbiol. 64, 205-210   DOI   ScienceOn
22 Holt, J. G., Krieg, N. R., Sneath, P. H. A., Stanley, J. T., and Williams, S. T. (1994) Bergey's Manual of Determinative Bacteriology, 9th ed., Williams & Wilkins
23 Rheinbaben, K. V. and Hadlok, R. (1979) Differentiation of microorganisms of the family Micrococcaceae isolated from dry sausages. Die Fleischwirtsch. 59, 1321-1324
24 Rudel, L. L. and Morris, M. D. (1973) Determination of cholesterol using o-phthalaldehyde. J. Lipid. Res. 14, 364-366
25 SAS Institute Inc. 2003. SAS/STAT user's guide. Release 9.01. Cary, NC
26 Oh, S., Kim, S., and Worobo, R. W. (2000). Characterization and purification of a bacteriocin produced by a potential probiotic culture, Lactobacillus acidophilus 30SC. J. Dairy Sci. 83, 2747-2752   DOI   ScienceOn
27 Maruyama, S. and Suzuki, H. (1982) A peptide inhibitor of angiotensin I converting enzyme in the tryptic hydrolysate of casein. Agric. Biol. Chem. 46, 1393-1394   DOI
28 Fuller, R. (1989) Probiotics in man and animals. J. Appl. Bacteriol. 66, 365-378   DOI
29 Sneath, P. H. A., Marr, N. S., Sharpe, M. E., and Holt, J. G. (1986) Bergey's Manual of Systematic Bacteriology, Williams & Wilkins, Vol. 2
30 Cushman, D. W. and Cheung, H. S. (1971) Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung. Biochem. Phamacol. 20, 1637-1648   DOI   ScienceOn