Potential of bac ter ioc in-pr oduc ing lac tic ac id bac ter ia - PowerPoint PPT Presentation

Potential of bac ter ioc in-pr oduc ing lac tic ac id bac ter ia for safety impr ovement of tr aditional T hai fer mented meat and human health Adisor n Swe twiwathana and Wonnop Vise ssanguan

Development of food for human health  F o o d fo r he a lth b e ne fit first de ve lo pe d in the ma rke t in 1960s  I n 1970s tre nd wa s to e limina te o r re duc e the ha rmful c o nstitue nts like sug a rs a nd fa ts fro m fo o d

Development of food for human health  I n 1980s tre nd wa s the re duc tio n a nd e limina tio n o f fo o d a dditive s.  I n 1990s - T he induc tio n a nd a dditio n o f use ful c o mpo ne nts like vita mins, mine ra ls a nd pro b io tic s

F unc tional food The term functional food was first used in Japan in the 1980s This term has later been defined in Wikipedia as “A food whe re a ne w ing re die nt(s) (or more of a n e xisting ing re die nt) ha s be e n a dde d to a food a nd the ne w produc t ha s a n a dditiona l func tiona l func tion (ofte n one re la te d to he a lth- promotion or dise a se pre ve nting )”

Ingr edients whic h ar e added to the food, in or der to make a func tional food, ar e :

Pr obiotic s pr esent a lar ge shar e of the func tional food mar ket Da iry produc ts Non- da iry produc ts

Pr obiotic s “L ive mic r oor ganisms whic h whe n administe r e d in ade quate amount c onfe r a he alth be ne fit on the host” F o o d a nd Ag ric ulture Org a niza tio n a nd Wo rld He a lth Org a niza tio n (F AO/ WHO) , 2012.

Probiotic s Maintain inte stinal mic r oflor a Immunomodulation Me tabolic e ffe c ts Re duc e d I mpro ve d Co ntro l o f Co lo nisa tio n risk fa c to r la c to se infla mma to ry re sista nc e fo r c a nc e r to le ra nc e b o we l dise a se c o lo n Ha rmo niza tio n o f Co ntro l o f irrita b le immune re spo nse b o we l syndro me Pre ve nts sympto ms o f Stre ng the ns inna te fo o d a lle rg y in infa nts immunity Suppre ssio n o f e ndo g e no us pa tho g e nic (a ntib io tic induc e d dia rrho e a ) Suppre ssio n o f e xo g e no us pa tho g e ns (tra ve lle rs’ dia rrho e a ) Kumar and Vandana (2012)

“Nowadays, the r e is an inc r e asing c onsume r de mand for non- dair y- base d pr obiotic pr oduc ts”

Pr obiotic s in meat industr y  Me a t produc ts a re c onside re d unhe a lthy by a pa rt of popula tion: T he ir fa t c o nte nt a nd the use o f a dditive s a nd spic e s in the ir fo rma tio n.  T he de ma nd for ne w produc ts ha s g re a tly influe nc e d its de ve lopme nt a s he a lthy foods  Addition of probiotic s to the fe rme nte d me a t c ould promote the he a lth be ne fits

Pr obiotic s In meat industr y  Me a t ha s be e n shown to be a n e xc e lle nt ve hic le for probiotic s.  Pro te c t pro b io tic L AB a g a inst the le tha l a c tio n o f b ile (Ga nzle e t a l., 1999).  T he ta rg e t produc ts in me a t proc e ssing a re the va rious dry sa usa g e s (non- he a te d produc t) (L üc ke , 2000; De Vuste , F a lo ny & L e ro y, 2008)

F e rme nte d me a t in T ha ila nd Nham (Fermented Isan –sausage Mum (Fermented Meat with cooked (Fermented meat-rice beef with liver, pork skin) sausage) spleen) Mostly eating Grilled before eating Mostly grilled uncooked after before eating fermentation

Nha m T hai tr aditional fe r me nte d por k sausage  Non- he a te d pork sa usa g e  Sponta ne ous fe rme nta tion  Proc e sse d unde r non ste rile c ondition  T he oc c urre nc e of unde sira ble mic roorg a nisms

Sinc e the a dva nta g e of using sta rte r c ulture s wa s re porte d a s ha ving a positive e ffe c t on the mic robiolog ic a l qua lity a nd sa fe ty' of va rious fe rme nte d me a t produc ts (NIINIVAARA e t a l., 1964: BACUS a nd BROWN,1981;HAMME S a nd K NAUF , 1994) Fleischwirtschaft 9/99 : 124-128.

“Bac te r ioc in of L ac tic ac id bac te r ia c an de str oy or inhibit the gr owth of gr am positive bac te r ia, in par tic ular L iste r ia mo no c yto ge ne s” (Ma c e do e t a l., 2012). Isolation of bac ter ioc in-pr oduc ing lac tic ac id bac ter ia fr om meat aimed on pr obiotic pr oper ty

Bac ter ioc in  Ribosoma lly - synthe size d pe ptide s or prote ins with a ntimic robia l a c tivity  Ca tionic , hydrophobic , or a mphiphilic mole c ule s c ompose d of 20 to 60 a mino a c id re sidue s  Inhibit the gr owth of similar or c lose ly r e late d bac te r ial ain ( s ) , but bac te r str ioc ins c an also inhibit some injur e d c e lls of some gr am ne gative and some r e sistant gr am positive bac te r ial str ains

So urc e : Ze ndo e t a l. (2011) in L a c tic a c id b a c te ria a nd Bifido b a c te ria – Curre nt pro g re ss in a dva nc e d re se a rc h. Cha pte r 12. Ca iste r Ac a de mic Pre ss, No rfo lk, UK .

T he pr e se nt ar tic le aime d on both safe ty and pr obiotic pr ope r ty in T hai tr aditional fe r me nte d me at pr oduc ts by using bac te r ioc in- pr oduc ing str ains as star te r c ultur e s.

Isolation of bac ter ioc in-pr oduc ing lac tic ac id bac ter ia fr om meat aimed on pr obiotic pr oper ty

Isolation of bac ter ioc in-pr oduc ing lac tic ac id bac ter ia fr om meat aimed on pr obiotic pr oper ty T hus, a lo t o f L AB stra ins ha ve b e e n iso la te d fro m indig e no us fe rme nte d me a t pro d uc ts inc luding c o mme rc ia l me a t sta rte r c ulture s whic h aime d on the ir oduc tion . pr obiotic pr ope r tie s and bac te r ioc in pr

Isolation of bac ter ioc in-pr oduc ing lac tic ac id bac ter ia fr om meat aimed on pr obiotic pr oper ty This table is shown in the paper.

Isolation of bac ter ioc in-pr oduc ing lac tic ac id bac ter ia fr om meat aimed on pr obiotic pr oper ty

T able 6 : Me at star te r c ultur e s (Chr . Hanse n) sc r e e ne d for the ir pr obiotic pr ope r tie s So urc e : E rkkilä (2001) T hus, Pe dio c o c c us pe nto sac e us isolate d fr om T hai tr aditional fe r me nte d pr oduc tsar e shown to be pr obiotic str ains and r e ve ale d to be use d as me at star te r c ultur e s.

Isolation of bac ter ioc in-pr oduc ing lac tic ac id bac ter ia fr om meat aimed on safety pr oper ty

Isolation of bac ter ioc in-pr oduc ing lac tic ac id bac ter ia fr om meat aimed on safety pr oper ty 1.0E+09 Control+Ni+G S. anatum (log cfu/ml) 1.0E+08 1.0E+07 JCM+Salm 1.0E+06 536+Salm 1.0E+05 1.0E+04 1.0E+03 1.0E+02 1.0E+01 1.0E+00 Fermentation time (h) 0 6 12 18 24 30 36 42 48 F ig ure 1 : I nte ra c tive e ffe c t o f b a c te rio c in-pro d uc e r (T I ST R 536) a nd no n- pro duc e r (JCM 5890) , nitrite a nd fre sh g a rlic o n the g ro wth o f S. anatum ( Sa lm) in NMB. (Pre se nte d re sults a re a ve ra g e o f thre e individua l e xpe rime nts) So urc e : Swe twiwa tha na e t a l. (2007) [F le isc hwirtsc ha ft I nte rna tio na l]

Applic ation of bac te r ioc in- pr oduc ing lac tic ac id bac te r ia assoc iate d in Nham as star te r c ultur e s for mic r obiologic al quality impr ove me nt dur ing Nham fe r me ntation

Applic ation of bac te r ioc in- pr oduc ing lac tic ac id bac te r ia assoc iate d in Nham as star te r c ultur e s for mic r obiologic al quality impr ove me nt dur ing Nham fe r me ntation

T he anti- L iste r ia ac tivity pr oduc ing- str ain F e a ture s Pe dio c o c c us pe nto sac e us BCC 3772 (100x)

Changes in number of L. m onocyt ogenes ATCC 19115 in Nham inoculated with m on various starter cultures and fermented at 30 º C.  , Control Nham (L5);  , Nham B4L5;  , Nham B6L5;  , Nham N4L5; and  , Nham N6L5, respectively.

Isolation of bac ter ioc in-pr oduc ing lac tic ac id bac ter ia fr om meat aimed on pr obiotic pr oper ty

Isola te d L AB stra ins 1. L ac to c o c c us lac tis N 100 (fro m Nha m) 2. L ac to c o c c us lac tis N 190 (fro m Nha m) 3. Pe dio c o c c us pe nto sac e us M 13 (fro m Mum) 4. Pe dio c o c c us pe nto sac e us T I ST R 536 (fro m Nha m)

IS - Pre limina ry te st for probiotic tra its of BL produc ing L AB Mo dific a tio n o f E rkkilä a nd Pe tä jä (2000)

De ve lopme nt of pr obiotic s star te r c ultur e s in me at as func tional fe r me nte d me at pr oduc ts in T hailand

De ve lopme nt of pr obiotic s star te r c ultur e s in me at as func tional fe r me nte d me at pr oduc ts in T hailand

Othe r pr obiotic pr ope r tie s studie d in Nham

L ow Bioge nic Amine Nham (+ T yra mine produc e r) Control Lb. brevis 10 6 CFU/g - L P - L P No starters Lb. plantarum 10 4 CFU/g + L P Lb. brevis 10 6 CFU/g + Lb. + L P plantarum 10 4 CFU/g P: + 10 4 CF U/ g of L b. plantar um BCC 9546 le ft to 1, 3 & 7 day L

High GABA Nham (Ra ta na bure e e t a l., 2013) Non protein amino acid • calming effect • relax and reduce hypertention