Probiotic Bacillus: Fate during sausage processing and storage and influence of different culturing conditions on recovery of their spores. (May 2017)

• Record Type: Journal Article
• Authors: Jafari, Mojtaba; Mortazavian, Amir M.; Hosseini, Hedayat; Safaei, Fahimeh; Mousavi Khaneghah, Amin; Sant'Ana, Anderson S.
• Is Part Of: Food research international. Volume 95(2017)
• Page Start: 46
• Page End: 51
• Publication Date: 2017-05
• Subjects: Cooked sausage -- Enumeration -- Probiotic Bacillus -- Spores; TE buffer solution (PubChem CID:16218629) -- TRIS.HCL (PubChem CID:93573) -- NaCl (PubChem CID:5234) -- KCl (PubChem CID:4873) -- Sodium dodecyl sulfate (PubChem CID:3423265) -- Egg white lysozyme (PubChem CID:71581463); Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2017.03.001
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: The current study was designed to assess the fate of probiotic strains of Bacillus coagulans ATCC 31284 and Bacillus subtilis var. Natto ATCC 15245 (as spores) during processing and refrigerated storage of cooked sausage as well as the influence of culturing conditions on the recovery of spores. The highest recovery of B . coagulans ATCC 31284 and B . subtilis var. Natto ATCC 15245 spores were obtained on trypticase soy agar (TSA) (15.22 and 15.12 log CFU/mL, respectively) which was carried out under conducted heat shock (68 °C, 20 min) (15.61 and 15.24 log CFU/mL, respectively). According to result; a 3–4 log reduction in the counts of the spores inoculated in the raw batter of sausage after the cooking step was observed. The findings revealed that the counts of the spores were significantly changed after heat shock (80 °C/10 min) ( P ≤ 0.05). Data indicated that the count during sausage processing and the entire cold storage was > 10 6 CFU/g. The ability of the probiotic sporeforming bacteria for sustaining within the cooking process, storage stage; traits that cannot be ensured with vegetative probiotic bacteria, which proposed their capacity for usage, especially in functional cooked food products was demonstrated by the results of the current study. Graphical abstract: Highlights: Cooked sausage as potential carrier for the delivery of Bacillus probiotics Application of sporeforming probiotics in formulation of functional foods due to high thermal resistance Heat shock conditions and the medium as the key factors for the maximum recovery of Bacillus probiotic