6 research outputs found
The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages
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