The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages. (January 2017)

• Record Type: Journal Article
• Authors: Bartkiene, Elena; Bartkevics, Vadims; Mozuriene, Erika; Krungleviciute, Vita; Novoslavskij, Aleksandr; Santini, Antonello; Rozentale, Irina; Juodeikiene, Grazina; Cizeikiene, Dalia
• Is Part Of: Food control. Volume 71(2017:Jan.)
• Page Start: 285
• Page End: 292
• Publication Date: 2017-01
• Subjects: Cold smoked pork sausages -- Polycyclic aromatic hydrocarbons -- Benzo[a]pyrene -- Biogenic amines -- Lactic acid bacteria; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2016.07.010
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: 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. Highlights: LAB suppress the growth of pathogenic and food spoilage bacteria. LAB could be applied for surface treatment of cold smoked pork sausages. Potato juice media could be applied for LAB bioproduct production. Sausages surface treatment with bioproducts decrease content of benzo[ a ]pyrene. Sausages surface treatment with LAB bioproducts decrease content of chrysene.