Document Type : Original Article
Authors
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
Abstract
In the present study, the effect of different concentrations of cell-free supernatant (CFS; 10.00 and 35.00 mg g-1) of Lactobacillus salivarius (Ls-BU2) on chemical, microbial and sensorial specifications of ground beef stored under the refrigerated condition was investigated. The antibacterial activity of CFS on Escherichia coli was also assessed. According to agar-disk diffusion method, CFS of Ls-BU2 revealed a promising antibacterial activity against E. coli in culture media compared to CFS of a well-known probiotic (L. acidophilus LA-5). In meat, CFS of Ls-BU2 showed a minimal effective concentration (MEC) of 35.00 mg g-1 on E. coli, while CFS of L. acidophilus represented a MEC of > 45.00 mg g-1. The CFS of Ls-BU2 at 35.00 mg g-1 concentration retained psychrophilic counts of meat at a lower value than maximum accepted level (7 log10 CFU g-1). In a similar trend, CFS of Ls-BU2 at 35.00 mg g-1 concentration was also displayed high sensorial scores compared to other CFS-treated samples. In conclusion, we demonstrated that CFS of Ls-BU2 and to some extent CFS of L. acidophilus could act as a safe food additive for the control of bacterial pathogens and to extend the shelf life of ground beef.
Keywords
Main Subjects
- Tajik H, Farhangfar A, Moradi M, et al. Effectiveness of clove essential oil and grape seed extract combination on microbial and lipid oxidation characteristics of raw buffalo patty during storage at abuse refrigeration temperature. J Food Process Preserv 2014; 38(1): 1-38.
- Antoniewski MN, Barringer SA, Knipe CL, et al. Effect of a gelatin coating on the shelf life of fresh meat. J Food Sci 2007; 72(6): E382-E387.
- Zhou GH, Xu XL, Liu Y. Preservation technologies for fresh meat – A review. Meat Sci 2010; 86(1): 119-128.
- Irkin R, Esmer OK. Novel food packaging systems with natural antimicrobial agents. J Food Sci Technol 2015; 52(10): 6095-6111.
- de Almeida Júnior WLG, da Silva Ferrari Í, de Souza JV, et al. Characterization and evaluation of lactic acid bacteria isolated from goat milk. Food Control 2015; 53: 96-103.
- Bernardeau M, Vernoux JP, Henri-Dubernet S, et al. Safety assessment of dairy micro-organisms: The Lactobacillus genus. Int J Food Microbiol 2008; 126(3): 278-285.
- Suskovic J, Kos B, Beganovic J, et al. Antimicrobial activity – The most important property of probiotic and starter lactic acid bacteria. Food Technol Biotechnol 2010; 48(3): 296-307.
- O’ Shea EF, O’ Connor PM, Raftis EJ, et al. Subspecies diversity in bacteriocin production by intestinal Lactobacillus salivarius strains. Gut Microbes 2012; 3(5): 468-473.
- Messaoudi S, Manai M, Kergourlay G, et al. Lactobacillus salivarius: Bacteriocin and probiotic activity. Food Microbiol 2013; 36(2): 296-304.
- Therdtatha P, Tandumrongpong C, Pilasombut K, et al. Characterization of antimicrobial substance from Lactobacillus salivarius KL-D4 and its application as biopreservative for creamy filling. SpringerPlus 2016; 5(1): 1060.
- Koohestani M, Moradi M, Tajik H, et al. Effects of cell-free supernatant of Lactobacillus acidophilus LA5 and Lactobacillus casei 431 against planktonic form and biofilm of Staphylococcus aureus. Vet Res Forum 2018; 9(4): 301-306.
- Hartmann HA, Wilke T, Erdmann R. Efficacy of bacteriocin-containing cell-free culture supernatants from lactic acid bacteria to control Listeria monocytogenes in food. Int J Food Microbiol 2011; 146(2): 192-199.
- Abdallah M, Benoliel C, Drider D, et al. Biofilm formation and persistence on abiotic surfaces in the context of food and medical environments. Arch Microbiol 2014; 196(7): 453-472.
- Hamad G, Botros W, Hafez E. Combination of probiotic filtrates as antibacterial agent against selected some pathogenic bacteria in milk and cheese. Int J Dairy Sci 2017; 12: 368-376.
- Koo OK, Kim SM, Kang SH. Antimicrobial potential of Leuconostoc species against E. coli O157:H7 in ground meat. J Korean Soc Appl Biol Chem 2015; 58(6): 831-838.
- Lee KJ, Park HW, Choi EJ, et al. Effects of CFSs produced by lactic acid bacteria in combination with grape seed extract on the microbial quality of ready-to-eat baby leaf vegetables. Cogent Food Agric 2016; 2(1): 1268742. doi: 10.1080/23311932.2016.1268742
- Hossein-Alipour E, Mardani K, Moradi M. Isolation and identification of Lactobacillus salivarius from buffalo milk and evaluation of its antimicrobial activity. Iran J Med Microbiol 2018; 12(2): 96-106.
- Buncic S, Avery SM, Moorhead SM. Insufficient antilisterial capacity of low inoculum Lactobacillus cultures on long-term stored meats at 4 ˚C. Int J Food Microbiol 1997; 34(2): 157-170.
- Mani-López E, Palou E, López-Malo A. Bio-preservatives as agents to prevent food spoilage. In: Grumezescu A, Holban AM. Handbook of food bioengineering. Massachusetts, USA: Academic Press 2018, 235-270.
- Ghanbari M, Jami M, Domig KJ, et al. Seafood biopreservation by lactic acid bacteria- A review. LWT - Food Sci Technol 2013; 54(2): 315-324.
- Landete JM. A review of food-grade vectors in lactic acid bacteria: From the laboratory to their application. Crit Rev Biotechnol 2017; 37(3): 296-308.
- de Barros JC, da Conceicao ML, Neto NJG, et al. Combination of Origanum vulgare L. essential oil and lactic acid to inhibit Staphylococcus aureus in meat broth and meat model. Brazilian J Microbiol 2012; 43(3):1120-1127.
- Mirnejad R, Vahdati AR, Rashidiani J, et al. The antimicrobial effect of lactobacillus casei culture supernatant against multiple drug resistant clinical isolates of Shigella sonnei and Shigella flexneri in vitro. Iran Red Crescent Med J 2013; 15(2):122-126.
- Galvez A, Abriouel H, Lopez RL, et al. Bacteriocin-based strategies for food biopreservation. Int J Food Microbiol 2007; 120(1): 51-70.
- Sahoo TK, Jena PK, Nagar N, et al. In vitro evaluation of probiotic properties of lactic acid bacteria from the gut of Labeo rohita and Catla catla. Probiotics Antimicrob Proteins 2015; 7(2): 126-136.
- Abedi D, Feizizadeh S, Akbari V, et al. In vitro anti-bacterial and anti-adherence effects of Lactobacillus delbrueckii subsp bulgaricus on Escherichia coli. Res Pharm Sci 2013; 8(4): 260-268.
- Ahn J, Grun IU, Mustapha A. Antimicrobial and antioxidant activities of natural extracts in vitro and in ground beef. J Food Prot 2004; 67(1): 148-155.
- Wang YQ, Wu YY, Li LH, et al. Comparative study of eight strains of lactic acid bacteria in vitro antioxidant activity. Adv Mater Res 2015; 1073–1076: 183-188.
- Lin MY, Yen CL. Antioxidative ability of lactic acid bacteria. J Agric Food Chem 1999; 47(4): 1460-1466.
- Xing J, Wang G, Zhang Q, et al. Determining antioxidant activities of lactobacilli cell-free supernatants by cellular antioxidant assay: A comparison with traditional methods. PLoS One 2015; 10(3): e0119058.
- Limbo S, Torri L, Sinelli N, et al. Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures. Meat Sci 2010; 84(1): 129-136.
- Kamble P, Appa Rao V, Abraham RJ, et al. Effect of Pediocin NCDC 252 as cell free supernatant produced from Pediococus acidilactici NCDC 252 with EDTA on total viable count and sensory evaluation of chicken carcasses stored at refrigeration temperature. Int J Curr Microbiol App Sci 2017; 6(7): 2269-2276.
- Luo Z, Gasasira V, Huang Y, et al. Effect of Lactobacillus salivarius H strain isolated from Chinese dry-cured ham on the color stability of fresh pork. Food Sci Hum Wellness 2013; 2(3-4): 139-145.
- Economou T, Pournis N, Ntzimani A, et al. Nisin–EDTA treatments and modified atmosphere packaging to increase fresh chicken meat shelf-life. Food Chem 2009; 114(4): 1470-1476.
)