Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

Screening of Lactic Acid Bacteria as Starter Culture for Making Fermented Sausage

발효 소시지 제조를 위한 기능성 유산균의 선발

  • Han, Soo-Min (Department of Animal Science, Chonnam National University) ;
  • Kim, Young-Joo (Department of Animal Science, Chonnam National University) ;
  • Lee, Hong-Chul (Department of Animal Science, Chonnam National University) ;
  • Chin, Koo-Bok (Department of Animal Science, Chonnam National University) ;
  • Oh, Se-Jong (Department of Animal Science, Chonnam National University)
  • 한수민 (전남대학교 동물자원학부) ;
  • 김영주 (전남대학교 동물자원학부) ;
  • 이홍철 (전남대학교 동물자원학부) ;
  • 진구복 (전남대학교 동물자원학부) ;
  • 오세종 (전남대학교 동물자원학부)
  • Published : 2006.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

The objectives of this study was to compare the probiotic characteristics of lactic acid bacteria (LAB) for their ability to assimilate cholesterol, production of bacteriocin, inhibition of angiotensin I-converting enzyme (ACE), and viability under artificial gastrointestinal fluids. Among tested lactic acid bacteria, L167 strain exhibited the highest ACE inhibitory activity (58.75%). The production of ACE inhibitory peptide derived from fermented milk by L167 strain started at the beginning of stationary phase with maximum activity occurring late of the stationary phase. The highest ACE inhibitory activity was observed at 20 h in 10% skim milk medium. L155 strain exhibited cholesterol assimilation activity compared with probiotic strains such as Lactobacillus acidophilus ATCC 43121. With addition of bacteriocin culture, viable cells of Staphylococcus aureus in fermented sausage were slightly decreased during storage. Among selected strains of LAB, 3 strains weve identified as L. plantarum (L155, L165, L167), and two strains were identified as Pediococcus damnosus (L12) and L. paracasei ssp. paracasei (P113) by use of API carbohydrate fermentation pattern and physiological tests.

발효 소시지의 제조에 starter로 사용한 균주를 선발하기 위해 각 유산균 균주들의 ACE 저해 활성, 콜레스테롤 흡착능력, 발효 육제품 저장 중 S. aureus에 대한 저해 황성을 평가하였다. ACE 저해 활성은 L. plantarum L167이 가장 우수하였고(58.75%), 콜레스테롤 흡착 능력이 우수한 균주로는 L. plantarum L155를 선발하였다. 박테리오신을 생산하는 P. damnosus를 starter로 이용하여 제조한 발효 소시지에 S. aureus를 접종하여 상온 저장 중 생균수를 측정한 결과 저장 35일째에 대조구에 비하여 1 log의 균수 감소 효과가 나타났다.

Keywords

References

  1. Berry, E. D., Liewen, M. B., Mandigo, R. W., and Hutkins, R. W. (1990) Inhibition of Listeria monocytogenes by bacteriocin-producing Pediococcus during the manufacture of fermented semi dry sausage. J. Food. Prot. 53, 194-197 https://doi.org/10.4315/0362-028X-53.3.194
  2. Berry, E. D., Liewen, M. B., Mandigo, R. W., and Hutkins, R. W. (1991) The use of bacteriocin-producing Pediococcus acdilactici to control postprocessing Listeria rnonocytogenes contamination of frankfurters. J. Food. Prot. 54, 681-686 https://doi.org/10.4315/0362-028X-54.9.681
  3. Campainini, M., Pedrazzoni, I., Barbuti, S., and Baldini, P. (1993) Behaviour of Listeria rnonocytogenes during the maturation of naturally and artificially contaminated salami effect of lactic acid bacteria starter cultures. Int. J. Food. Microbiol. 20, 169-175 https://doi.org/10.1016/0168-1605(93)90109-T
  4. Campbell-Platt, G. (1995) Fermented meats A world perspective. In Fermented meats, Campbell-Platt, G.(eds.), Blackie Academic & Professional, London, Glasgow, Weinheim, New Yark, Melbourne, Madras
  5. Coretti, K. (1977) Starter cultures in the meat industry. Die Fleischwirtsch. 3, 386-394
  6. Cushman, D. W. and Cheung, H. S. (1971) Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung. Biochem. Phamacol. 20, 1637-1648 https://doi.org/10.1016/0006-2952(71)90292-9
  7. Deibel, R. H. and Niven, C. F. (1957) Pediococcus cerevisiae: starter culture far summer sausage. Bacteriol. Proc. 14-15
  8. Erkkilae, S., Suihiko, M.-L., Eerola, S., Petaejae, E., and Mattila-Sadholm, T. (2001) Dry sausage fermented by Lactobacillus rharnnosus strain. Int. J. Food Microbiol. 64, 205-210 https://doi.org/10.1016/S0168-1605(00)00457-8
  9. Everson, C. W., Danner, W. E., and Hammes, P. A. (1970) Bacterial starter cultures in sausage products. J. Agr. Food Chem. 18, 570-571 https://doi.org/10.1021/jf60170a045
  10. Fuller, R. (1989) Probiotics in man and animals. J. Appl. Bacteriol. 66, 365-378 https://doi.org/10.1111/j.1365-2672.1989.tb05105.x
  11. Gokalp, H. Y. and Ockerman, H. W. (1985) Turkish style fermented sausage(soudjouk) manufactured by adding different starter cultures and using different ripening temperatures. Fleischwirtsch. 65, 1235-1240
  12. Holt, J. G., Krieg, N. R., Sneath, P. H. A., Stanley, J. T., and Williams, S. T. (1994) Bergey's Manual of Determinative Bacteriology, 9th ed., Williams & Wilkins
  13. Hugas, M. and Monfort, J. M. (1997) Bacterial starter cultures for meat fermentation. Food Chem. 59, 547-554 https://doi.org/10.1016/S0308-8146(97)00005-8
  14. Joo, K. S., Oh, S., Han, K. S., Jeon, W. M., and Kim, S. H. (2002) Characterization and inhibitory activity on Staphylococcus aureus of a bacteriocin produced by Lactobacillus plantarurn KU107. Kor. J. Food. Ani. Resour. 22, 81-86
  15. Kim, J. H., Oh, M. K., Lee, Y. H., Choi, K. C., Lee, Y. K., and Shin, S. I. (1999) Isolation and physico-chemical properties of cholesterol assimilatory lactic acid bacteria. J. Kor. Soc. Agric. Chem. Biotechnol. 42, 83-90
  16. Kohmura, M., Nio, N., Kubo, K., Minoshima, Y., Munekata, E., and Ariyoshi, Y. (1989) Inhibition of angiotensin-converting enzyme by synthetic peptides of human ${\beta}-casein.$ Agric. Biol. Chem. 53, 2107-2110 https://doi.org/10.1271/bbb1961.53.2107
  17. Kunz, B. and Lee, J. Y. (2003) Production and microbiological characteristics of fermented sausages. Kor. J. Food. Ani. Resour. 23, 361-375
  18. Luecke, F. K. (1997) Fermented sausage, pp. 441-504. In Microbiology of Fermented Foods, Wood, B. J. B(ed.). Blackie Academic & Professional, London, Weinheim, New York, Tokyo, Melbourne, Madras. pp. 441-504
  19. Maruyama, S. and Suzuki, H. (1982) A peptide inhibitor of angiotensin I converting enzyme in the tryptic hydrolysate of casein. Agric. Biol. Chem. 46, 1393-1394 https://doi.org/10.1271/bbb1961.46.1393
  20. Nakamura, Y., Yamamoto, N., Sakai, K., Okubo, A., Yamazaki, S., and Takano, T. (1995) Purification and characterization of angiotensin I-converting enzyme inhibitors from sour milk. J. Dairy Sci. 78, 777-783 https://doi.org/10.3168/jds.S0022-0302(95)76689-9
  21. Nielsen, J. W., Dickson, J. S., and Crouse, J. D. (1990) Use of bacteriocin produced by Pediococcus acidilactici to inhibit Listeria monocytogens associated with fresh meat. Appl. Environ. Microbiol. 56, 2142-2145
  22. Nurmi, E. (1966) Effect of bacterial inoculation on characteristics and microbial flora of dry sausasge. Acta Agralia Fennica. 108, 1-77
  23. Oh, S., Kim, S., and Worobo, R. W. (2000). Characterization and purification of a bacteriocin produced by a potential probiotic culture, Lactobacillus acidophilus 30SC. J. Dairy Sci. 83, 2747-2752 https://doi.org/10.3168/jds.S0022-0302(00)75169-1
  24. Razin, S., Kutner, S., Efrati, H., and Rottem, S. (1980) Phospholipid and cholesterol uptake by mycoplasma cells and membranes. Biochem. Biophys. Acta. 598, 628-640 https://doi.org/10.1016/0005-2736(80)90042-5
  25. Rheinbaben, K. V. and Hadlok, R. (1979) Differentiation of microorganisms of the family Micrococcaceae isolated from dry sausages. Die Fleischwirtsch. 59, 1321-1324
  26. Rudel, L. L. and Morris, M. D. (1973) Determination of cholesterol using o-phthalaldehyde. J. Lipid. Res. 14, 364-366
  27. SAS Institute Inc. 2003. SAS/STAT user's guide. Release 9.01. Cary, NC
  28. Schillinger, U. and Luecke, F. K. (1989) Einsatz von Milchsaeurebackterien als Schutzkulturen bei Fleischerzeugnissen. Fleischwirtschafl 69, 1581-1585
  29. Shimizu, M. (1994) Bioactive peptides from bovine milk proteins. Animal Sessions in 24th International Dairy Congress 1994. Melbourne Sept. 18-22, Australia
  30. Sneath, P. H. A., Marr, N. S., Sharpe, M. E., and Holt, J. G. (1986) Bergey's Manual of Systematic Bacteriology, Williams & Wilkins, Vol. 2