TY - JOUR
T1 - Effects of extract of lactic acid bacteria culture media on quality characteristics of pork loin and antimicrobial activity against pathogenic bacteria during cold storage
AU - Lee, Yun Ji
AU - Ko, Kwang Suk
N1 - Publisher Copyright:
© 2013 by The Korean Society of Food Science and Nutrition. All rights reserved.
PY - 2016/10
Y1 - 2016/10
N2 - Anti-microbial effects of the medium extracts from three different lactic acid bacteria (LB1, Lactobacillus acidophilus; LB2, Lactobacillus casei; LB3, Lactobacillus sicerae) were investigated. Three different extracts of lactic acid bacteria media (ELAM) did not show significant changes in pork loin quality after 3 and 14 days of cold storage such as general contents, colors, pH, and TBARS. To determine anti-bacterial activity of three ELAM, three pathogenic bacteria (Bacillus cereus, Bacillus subtilis, and Staphylococcus aureus) were obtained and incubated with ELAM-absorbed paper discs. ELAM of LB2 and LB3 showed significantly larger bacterial growth inhibitory zones compared with that of LB1 (P<0.05). When the pathogenic bacteria inoculated in pork loin with three ELAM, total microbial contents of pork loin treated with ELAM of LB3 after 14 days of cold storage showed significantly lower microbial contents compared to those of control, LB1 and LB2 (P<0.05). In conclusion, ELAM of LB3 derived from L. sicerae had the most effective pathogenic bacteria inhibitory activity on agar and pork loin. This is the first result to report the antibacterial effect of L. sicerae. If the safety and toxicity characteristics of L. sicerae are further investigated, this new lactic acid bacterium would have potential as an effective and nature-friendly food preserving agent.
AB - Anti-microbial effects of the medium extracts from three different lactic acid bacteria (LB1, Lactobacillus acidophilus; LB2, Lactobacillus casei; LB3, Lactobacillus sicerae) were investigated. Three different extracts of lactic acid bacteria media (ELAM) did not show significant changes in pork loin quality after 3 and 14 days of cold storage such as general contents, colors, pH, and TBARS. To determine anti-bacterial activity of three ELAM, three pathogenic bacteria (Bacillus cereus, Bacillus subtilis, and Staphylococcus aureus) were obtained and incubated with ELAM-absorbed paper discs. ELAM of LB2 and LB3 showed significantly larger bacterial growth inhibitory zones compared with that of LB1 (P<0.05). When the pathogenic bacteria inoculated in pork loin with three ELAM, total microbial contents of pork loin treated with ELAM of LB3 after 14 days of cold storage showed significantly lower microbial contents compared to those of control, LB1 and LB2 (P<0.05). In conclusion, ELAM of LB3 derived from L. sicerae had the most effective pathogenic bacteria inhibitory activity on agar and pork loin. This is the first result to report the antibacterial effect of L. sicerae. If the safety and toxicity characteristics of L. sicerae are further investigated, this new lactic acid bacterium would have potential as an effective and nature-friendly food preserving agent.
KW - Cultured media
KW - Lactic acid bacteria
KW - Pathogenic bacteria
KW - Pork meat
KW - Safe storage
UR - http://www.scopus.com/inward/record.url?scp=84994627964&partnerID=8YFLogxK
U2 - 10.3746/jkfn.2016.45.10.1476
DO - 10.3746/jkfn.2016.45.10.1476
M3 - Article
AN - SCOPUS:84994627964
SN - 1226-3311
VL - 45
SP - 1476
EP - 1480
JO - Journal of the Korean Society of Food Science and Nutrition
JF - Journal of the Korean Society of Food Science and Nutrition
IS - 10
ER -