Probiotic Microorganisms in Dry Fermented Meat Products

In the modern lifestyle, food is supposed not only to feed the hunger but also to provide an appropriate amount and quality of nutrients necessary for proper functioning of the body. The interest of consumers in functional food, including fermented products with probiotic properties, has been growing for several years. Meat and meat products represent one of the most important components of contemporary human diet. Meat fermentation is one of the oldest methods of preserving food. This is a low‐energy, biological acidulation which results in unique flavour and palatability, colour, microbiological safety and tenderness. Changes of muscle form into fermented meat product are caused by homo‐ or heterofermentative starter cultures or “wild” microorganisms which lower the pH. Fermented meat products are one of the most cherished and valuable food products. Fermentation and ageing process would deliver most aromatic and rich in flavour products, which is incomparable with other processes. A new solution is dry‐aged meats with the use of new probiotic starter cultures with a high degree of health safety and long shelf life due to the inhibition of growth of the pathogenic microorganisms and therefore reduction of the formation of harmful compounds from protein transformation or lipid oxidation

The Possibility of Using the Probiotic Starter Culture Lacticaseibacillus rhamnosus LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions

Probiotic strains used in the production of dry fermented meat should have appropriate technological properties comparable to traditional starter cultures used in meat processing. The problem arises when probiotics are added to a nonsterile food matrix, such as meat, and when it is uncertain whether these microorganisms have dominated the environment. The study aimed to assess the microbiological, physicochemical quality and safety of dry fermented pork loins and sausages with the addition of the probiotic starter culture LOCK900, produced under industrial conditions. Additionally, genetic identification by the PCR method and the presence of LOCK900 in the final products and after storage was done. It was demonstrated by the high number of LAB (>6.0 log cfu g −1) and confirmed the presence in 90% of the probiotic strain LOCK900 in the study of dry fermented meat products during all processing stages. Moreover, the safe and good quality loins and sausages can be stored in refrigerated, anaerobic conditions for 12 weeks, provided that optimized technological conditions are applied. In conclusion, the obtained results of the experiment showed that it is possible to create innovative functional dry fermented pork loins and sausages in a laboratory and then transfer the developed technology to full industrial conditions

The Novel Strain of Gluconobacter oxydans H32 Isolated from Kombucha as a Proposition of a Starter Culture for Sour Ale Craft Beer Production

Acetic acid bacteria (AAB) has found applications in food technology, including beverages and vinegar. Generally, AAB shows several beneficial properties and has technological usefulness. Properly selected and tested strains of this group of bacteria may constitute a new and interesting solution among starter cultures for functional food. Therefore, the study aimed to develop a sour beer technology, based on the novel strain Gluconobacter oxydans H32. The microbiological, physical-chemical (HPLC method), and sensory (QDP method) quality were determined during 6 months of storage of dark and light beer samples. The AAB count at the beginning of storage was approximately 8 log CFU mL−1, and 6 log CFU mL−1 after 6 months of storage. As a result of the metabolic activity, acetic acid, gluconic acid, and ascorbic acid were detected in the samples. The light beer had a significantly better sensory quality, especially sample BPGL with the addition of G. oxydans H32 starter culture. It was found that it is possible to develop a functional beer with the novel strain Gluconobacter oxydans H32. These Sour Ale craft beers were not only a good source of H32 strain but also its pro-health metabolites

Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties

Kombucha is a healthy beverage which is a final result of tea fermentation by adding a starter culture of the acetic acid bacteria and yeasts. The effect of fermentation conditions on physicochemical, microbiological and sensory properties of Kombucha tea beverages was evaluated with emphasis placed on determining sugars and organic acids content, including pro-health glucuronic acid. Fermentation process was conducted for 10 days at 20°C, 25°C and 30°C. The optimal conditions for the fermentation of Kombucha tea beverages were a temperature of 25°C and a period of 10 days which allowed to retrieve a product with good physicochemical, microbiological and sensory quality. The content of glucuronic acid increased during fermentation at all temperatures reaching the highest, on the 10th day of fermentation at 25°C. It was observed that all beverages were a good overall quality, whereas Kombucha fermented at 25°C was assessed as the highest.La fermentación de té, mediante la incorporación de cultivo iniciador de bacterias acidoacéticas y levaduras, produce la saludable bebida llamada Kombucha. Para efectos de este estudio, la valoración del efecto que las condiciones de fermentación tienen en las propiedades fisicoquímicas, microbiológicas y sensoriales de bebidas de té de Kombucha se centró en la determinación de azúcares y de la concentración de ácidos orgánicos, incluyendo el beneficioso ácido glucurónico. El proceso de fermentación se extendió 10 días a temperaturas de 20°C, 25°C y 30°C, constatándose que una temperatura de 25°C y un tiempo de 10 días constituyen condiciones óptimas para fermentar bebidas de té de Kombucha, ya que el producto resultante presentó buena calidad fisicoquímica, microbiológica y sensorial. A todas las temperaturas probadas, se comprobó que durante el proceso de fermentación aumentó la concentración de ácido glucurónico, alcanzando el contenido más elevado en el décimo día de fermentación a una temperatura de 25°C. Aunque se verificó que todas las bebidas presentaban buena calidad general, el té de Kombucha fermentado a 25°C mostró la valoración más alta

Polyphenol and antioxidant properties of food obtained by the activity of acetic acid bacteria (AAB) – A systematic review

There is a lack of available studies that summarize the effect of acetic acid bacteria (AAB) and oxidative fermentation on polyphenols, and antioxidant activity in fermented foods of plant origin. Therefore, the aim of the systematic review was to systematize the current stage of knowledge of AAB possibilities of synthesis and stabilization of polyphenolic compounds and antioxidant activity in fermented food and their impact on human health. Three hypothesis questions were formulated: (1) Does the activity of acetic acid bacteria in food contribute to antioxidant content and what is the evidence of their activity to increase or stabilize the antioxidant potential of food?; (2) Does fermented food obtained by acetic acid bacteria activity have a health-promoting effect on the human body?; (3) How the heterogeneity of research material, research methods, raw materials, and production technologies affect the results of bioactive and phytochemical compounds of food antioxidant activity? 42 studies were selected, in which the authors suggest a beneficial effect on the increase or only stabilization of polyphenolic compounds and antioxidant activity in foods fermented with AAB. Although large heterogenicity of methods and material used (Kombucha, vinegar, fermented cocoa beans, and sour beer), evidence of the action of AAB towards stabilization or increase of antioxidant activity of the fermented products have been demonstrated. Summarizing information allows us to systematize the knowledge about AAB pro-health impact on the human body and future use in food technology

The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality

The objective of this study was to evaluate the microbiological, physicochemical, and sensory quality of dry fermented pork loin produced with the addition of Lb. rhamnosus LOCK900 probiotic strain, 0.2% glucose, and 1.5% green tea extract. Three loins were prepared: control sample (P0: no additives), sample supplemented with glucose and probiotic strain (P1), and sample with glucose, green tea extract, and probiotic (P2). The samples were analyzed after 21 days of ripening and 180 days of storage. The results indicated that the highest count of LAB was observed both in the samples: with probiotic and with probiotic and green tea extract (7.00 log cfu/g after ripening; 6.00 log cfu/g after storage). The oxidation-reduction potential values were lower in the probiotic loin samples. Probiotic and green tea extract have not caused color changes of study loins during storage. The study demonstrated that an addition of probiotic and green tea extract to dry fermented loins is possible and had no impact on sensory quality after product storage

Development of Functional High-Protein Organic Bars with the Addition of Whey Protein Concentrate and Bioactive Ingredients

The study aimed to develop the high-protein bars using organic ingredients such as whey protein concentrate (WPC), prebiotic-inulin, as well as pro-health additives (dried fruits, cereals, and nuts). The physicochemical, microbiological, sensory, and consumer evaluation of ingredients and final products were made. The musli (M), pumpkin (P), and coconut (C) bars were developed including three different flavors for each bar. The novel products were found to be a good source of protein and fiber. The M and P3 bar samples contained >10 g of fiber/100 g of product. The M and C bars contained over 20 g/100 g proteins in total, while P bars contained 17.3–19.1 g/100 g of protein. The antioxidant activity of bars was proportional to the fruit content. The water activity was varied (0.63–0.74), while pH value ranged from 6.3 to 7.0. Microbiological quality of ingredients and bars were good, though in M and P bars, the presence of Bacillus cereus was found. The C bars found the highest marks of the overall quality. The newly developed high-protein products can be used in rational nutrition of a wide group of people who are health-conscious

Safety Assessment of Organic High-Protein Bars during Storage at Ambient and Refrigerated Temperatures

This study aimed to assess the safety characteristics of organic high-protein bars (HPB) during storage at ambient and refrigerated temperatures based on selected microbiological and chemical indicators. After production, the total number of microorganisms ranged from 3.90–4.26 log CFU/g;. The Enterobacteriaceae family was present at 2.81–3.32 log CFU/g, and the count of yeasts and moulds was 2.61–3.99 log CFU/g. No Salmonella sp. was found in 25 g of the product. Bacillus cereus was present in samples B1 and B2. Staphylococcus aureus was presented in samples below the detection limit (<2 log CFU/g). During the storage of products, the number of microorganisms varied. After production and storage, in all samples of HPB, the amount of mycotoxins was below the detection limit. The presence of histamine and tryptamine was not found in the HPB throughout the study period. Regarding TBARS, it can be concluded that the use of prunes and oat flakes (B2 bar composition) in the production of organic bars, and refrigerated storage, reduces the degree of fat oxidation. Among the tested variants, the composition of the B3 bar seemed to be the safest and worth further research, mainly due to the lower frequency of undesirable microorganisms. The protective antioxidative effect of prunes and oat flakes in bars stored at 22 °C indicates the value of the composition of bar B2. The appropriate composition modifications and the use of heat treatment proved to be effective in improving the safety characteristics of HPB. Relying on the results it is possible to store HPB for at least 3 months. Next to standard safety parameters, the unique and effective to increase the safety of HPB is controlling the presence of B. cereus and other low water activity (aw) resistant microorganisms

Development of Ready-to-Eat Organic Protein Snack Bars: Assessment of Selected Changes of Physicochemical Quality Parameters and Antioxidant Activity Changes during Storage

Novel organic high-protein bars (HPB) were developed and produced from organic ingredients such as prebiotic and pro-healthy additives or whey protein concentrate (WPC-80). The influence of temperature and time on the selected physicochemical parameters and antioxidant activity of three formulations of HPBs when stored (at 4 °C and 22 °C for 3 months) was investigated. The fresh products varied on the basis of available carbohydrates, crude lipids, amino acid profile, and fatty acid profile resulting from the used formulations. A total of 17 amino acids (AA), including 10 essential amino acids (EAA), were identified in HPBs. The concentrations of all essential amino acids determined by EAA scores (AAS), except Histidine (His), were higher than the FAO/WHO/UNU (2007) pattern; for the WPC-80 however, in the case of the developed HPB, the scores were lower (0.21–0.48). The first limiting amino acid in HPB was Val (Valine). The temperature and time of storage significantly affected the proximate chemical composition and an assessment of the products’ antioxidant activity. The amino acid and fatty acid composition of stored products slightly changed. However, stored HPBs had a low content of trans fatty acids (TFAs). The optimal method of storage for the investigated bars was at the temperature of 4 °C for 3 months