THE LACTIC ACID BACTERIA OF BEBONTOT SPENT CHICKEN MEAT AND ANTIOXIDANT ACTIVITY OF THEIR ISOLATES
on

e-journal FAPET UNUD
e-Journal
Peternakan Tropika
Journal of Tropical Animal Science
email: peternakantropika@yahoo.com

Submitted Date: January 26, 2020
Accepted Date: January 28, 2020
Editor-Reviewer Article;: A.A.Pt. Putra Wibawa & I Wyn. Wirawan
THE LACTIC ACID BACTERIA OF BEBONTOT SPENT CHICKEN MEAT AND ANTIOXIDANT ACTIVITY OF THEIR ISOLATES
Okarini I A1, Hari Purnomo2,Aulanni’am3, Liliek Eka Radiati2, S A Lindawati1 and I N S Miwada1
1Faculty of Animal Husbandry, Udayana University, Denpasar, Bali, Indonesia. i.aokarini@gmail.com. +6281916541777
2Department of Animal Food Technology, Faculty of Animal Husbandry, Brawijaya University, Malang, Jawa Timur,Indonesia. purnomohari1120@gmail.com, lilieks_pdi@yahoo.com 3Department of Biochemistry, Faculty of Mathematics and Natural Sciences, Brawijaya University, Malang
Jawa Timur,Indonesia. Email:aulani@ub.ac.id
Highlights* Bebontot or buntilan of spent chicken a novel Balinese traditional meat fermented product * Species-specific PCR assays were used to confirm the identity of the LAB strains, discriminated 63 profiles out of 72 LAB isolates * Pediococcus pentosaceus was dominant, followed by Lactobaccillus plantarum were the main species of bebontot.* Lactobaccillus plantarum had strong radical scavenging activities of 1.1-Diphenyl-2-picrylhydrazyl, DPPH than Pediococcus pentosaceus
Abstract* The lactic acid bacteria (LAB) of bebontot or buntilan (Balinese traditional meat fermented product) of chicken breast meat of spent laying hen had been identified and these LAB were distributed as 58.33% Pediococcus acidilactici strain LMG 17680 and 41.67% Pediococcus acidilactici strain O-mls-1 at 0 day of the batters. The result observed at the end of fermentation (5 days) dried under the sun were isolate consist of 56.25% Pediococcus pentosaceus strain Ni 1386; 20.83% Lactobaccillus plantarum strain PA21 and 8.33% Lactobacillus plantarum strain Ni 1002. The average inhibition concentration (IC) of radical scavenging activity (RSA) of 1.1-diphenyl-2-picrylhydrazyl, DPPH after innoculation (0 day) was 66.83±3.55% and after 5days of fermentation was 83.37±4.06%. It is interesting to note that LAB isolates of bebontot spent-hen chicken breast meat of properness (nor isolated from human or infant feces) and could be benefit for antioxidant activity to process functional meat products for human consumption.
Keywords: Identification, antioxidant activity, LAB isolates, bebontot

technological means [12]. On the other hand [10] reported that the proteolyses system of LAB can contribute to release of health-enhancing bioactive peptides from food proteins, which generated to the fermentation and ripening process of meat by LAB, and they have bioactivities for functional foods. Bebontot or buntilan is a Balinese traditional meat fermented product, and this mostly prepared using air drying by traditional methods in small-scale enterprises. Generally it was made from mixed of lean meat and fat pork meat, chopped into 1.5-2.0 cm cubes, and mixed with fresh ground spices consist of turmeric, galangal, aromatic ginger, ginger, garlic, chilies, pepper and salt [13]; and in other region of Bali a difference mix spices used to produce bebontot, from pork with lard added, where it is also related to the environmental drying condition [14]. However there are no reports on identification of LAB isolate from bebontot spent chicken breast meat and hence the aims of this study were to find out the LAB strains involved in fermentation process from time of innoculation (0 day) and during at 5 days drying and to determine their antioxidant activity.
Skinless breast fillet (Musculus Pectoralis Superficialis, left and right breast muscles of each bird ) of spent laying chicken (ISA-brown) after a period of laying of 76 weeks from an egg farm in Bali region were used in this study. The skinless breast fillet were packed in polyethylene pouches and stored at 4ºC before used for bebontot production. Meat were chopped into 1.52.0cm cubes and mixed with fresh ground spices consist of coriander (12.5-15%), white pepper (2%) (dry seed), fresh alpinia galangal (35-37.5%) and garlic (25%), then salt (8%), sugar (10%) and coconut oil (5%) were also added. The bebontot ingredients mixture were wrapped in dried Areca catechu palm sheaths and finally sun dried for 5 days.
The wrappings Areca catechu sheaths were aseptically removed, and 10 g of the bebontot chicken meat were homogenized in 90 ml of sterile 0.85% sodium chloride (Merck, Darmstadt, Germany) diluents in a Stomacher (Lab-blender, Seward, London, UK) for 2 min. Serial decimal dilutions were prepared. The lactic acid bacteria isolation, count was determined after 48 h in an anaerobic-jar (Gas-Pack, envelopes, BBL, Baltimore, Maryland, USA) at 37oC on MRS (De Man, Rogosa and Sharpe) agar (Pronadisa, cat.1043), after added with indicator of Brome Cresol Purple (BCP). Colonies were randomly selected from MRS plates containing less than 300 colonies and puried on MRS agar with added sterilizes 1% of calcium carbonate (Merck) and incubated in an anaerobic-jar at 37oC for 24 h. After overnight growth, yellowish clear zone around the colonies. Typically all isolates of LAB were selected for morphological examination using Gram-staining under microscope, and examined for production of catalase test and oxidase/gas. Only Gram-positive, catalase-negative, oxidase/gas-negative isolates were considered and stored at -20oC in MRS broth (Pronadisa, cat.1215) containing 30% glycerol (Panreac, Badalona, Spain) before being subjected to molecular identification. Species-specific PCR assays were used to confirm the identity of the strains belonging to the LAB group as previously reported [15], with slight modification. Briefly, DNA extraction was carried out from a single colony input in the PCR tubes were added 10 µl of sterile water distillate and then add 90 µl Insta Gene Matrix (Bio-Rad Laboratories, Hercules, CA) into the tube and incubated in a heat block/ thermal cycle with a temperature of 100o C for 15 min, then after incubated vortex for 2 min vortex and centrifugation for 3 min at 12.000 rpm. Sample is ready for use as a template DNA for amplification and 25 micro-liters used for PCR amplifications. DNA was prepared using the 16S r-RNA was amplified by PCR using a 9F forward primer, GAGTTTGATYMTGGCTCAG; and a 1541R reverse primer, AAGGAGGTGWTCCARCC.
The reaction mixture (50 μl total volume) contained 30 µl ddH2O, 5 µl of MgCl2, 5 µl of 10X Buffer 4 µl of de-oxy-nucleoside-tri-phosphates, 1 µl of each primer, 0.25 µl of Takara Taq Polymerase (Takara Bio Inc, Japan), and 5 µl of cell lyses as the template. PCR conditions were as follows: denaturation at 98°C for 20 s, annealing at 52°C for 45 s, and elongation at 72°C for 2 min. A total of 30 cycles were performed, followed by a final elongation for 4 min at 72°C. PCR products were purified with a Gene-aid PCR Fragments Extraction Kit according to the manufacturer's instructions (Gene-aid, Taiwan). Amplicon was sequenced with an automatic sequence analyzer (Applied Bio-systems 3130 DNA Analyzer; Applied Bio-systems, CA, USA) using the Big-Dye_Terminator v3.1 Cycle Sequencing Kit (Applied Bio-systems). Related sequences were identified by performing sequence database searches using the Basic Local Alignment Search Tool (BLAST), the address: blast@ncbi.nlm.nih.gov. Sequence data for related species were retrieved from GenBank (retrieve@ncbi.nlm.nih.gov) ([16]; [17]).
The radical-scavenging activity (RSA) was estimated with the aqueous supernatant obtained from raw breast meat according to the method of Blois as described by [18]; [3], with slight modifications. 0.1 ml quantity of aqueous supernatant of isolate diluted to 1 ml of water and vortex, then filtered using Millipore 0.45 μm filter membrane, then take into test tube 0.1 ml and was added 1.0 ml fresh of methanolic DPPH solution (0.2 mM). The mixture was vortexed and left to stand at room temperature for 30 min. A tube containing 1.0 mL of methanol and 1.0 mL of methanolic DPPH solution (0.2 mM) served as the control. The absorbance of the solution was measured at 517 nm (GENESYS 10S UV-VIS Spectrophotometer, Thermo Scientific). Each strains of isolated at 0 day and 5 days were prepared in three replicates and absorbance measured in two replicate readings. The percentage of DPPH radical scavenging activity was obtained from the following equation: Radical-scavenging activity (%) =
absorbance value of testin g solution A - τ—z----;—3---;—;—∙—J χlθθ
v absorbance value of control solution ?
Results of the 16S rDNA sequence analysis in these research (Table 1) on microbial diversity in spontaneously fermented of LAB bebontot chicken meat products were distributed two strains of Pediococcus acidilactici at 0 day of the batters (before wrapped) as 58.33% Pediococcus acidilactici strain LMG 17680 (530 base pair, 100% maximum identity, accession number AJ249891.1; GenBank ID number 7672203) and 41.67% of Pediococcus acidilactici strain O-mls-1 (649 base pair, 99% maximum identity, accession number JN836485.1; GenBank ID number 374722731) were found in this study. Pediococcus acidilactici strain LMG 17680, it was similar with the reference strains, and it was
corroborated with other researchers as well as [19], and Pediococcus acidilactici strain –O mls-1 similarity with isolate from yak milk cheese [20].
One strain of the isolate was 56.25% of Pediococcus pentosaceus strain Ni 1386 (1538 base pair, 100% maximum identity, accession number AB598987.1; GenBank ID number
Table 1. Distribution of lactic acid bacteria of bebontot from spent chicken meat at day 0 to the end (at day 5) fermentation. | ||||||
Accession number |
Description spesies |
Length of sequences |
GenBank |
Maximum |
Total of |
DPPH |
(basepair) |
ID number |
Identifications (%) |
Isolate (%) |
RSA (%) | ||
before wrapping/ the batters | ||||||
AJ249891.1 |
Pediococcus acidilactici strain LMG 17680 |
530 |
7672203 |
100 |
7 (58.33) |
68.76% |
JN836485.1 |
Pediococcus acidilactici strain O-mls-1 |
649 |
374722731 |
99 |
5 (41.67) |
66.34% |
the end (at day 5) ripening/fermentation | ||||||
AB598987.1 |
Pediococcus pentosaceus strain Ni 1386 |
1538 |
385541184 |
100 |
27(56.25) |
85.58% |
JX244277.1 |
Lactobaccillus plantarum strain PA21 |
1561 |
396576520 |
100 |
10(20.83) |
84.69% |
AB598950.1 |
Lactobaccillus plantarum strain Ni 1002 |
1529 |
385541147 |
99 |
4 (8.33) |
82.93% |
at day 4 ripening/fermentation | ||||||
AB362734.1 |
Lactobaccillus plantarum strain NRIC 1725 |
1554 |
157907466 |
99 |
2 (4.17) |
NE |
AB261004.1 |
Lactobaccillus plantarum strain G51104J1 |
503 |
106365513 |
99 |
2(4.17) |
NE |
AB598983.1 |
Pediococcus pentosaceus strain Ni 1382 |
1538 |
385541180 |
100 |
1 (2.08) |
NE |
AB598980.1 |
Pediococcus pentosaceus strain Ni 1379 |
1537 |
385541177 |
100 |
1 (2.08) |
NE |
AB481102.1 |
Pediococcus pentosaceus strain KT3CE27 |
1539 |
245002877 |
99 |
1 (2.08) |
NE |
385541184), two strains lactobacilli as 8.33% of Lactobacillus plantarum strain Ni 1002 (1529 base pair, 99% maximum identity, accession number AB598950.1; GenBank ID number 385541147) and 20.83% of Lactobaccillus plantarum strain PA21 (1561 base pair, 100% maximum identity, accession number JX244277.1; GenBank ID number 396576520) were found during of fermentation (5 days dried under the sun) of bebontot. In a comparison of ribosomal proteins Pediococcus pentosaceus are related to Lactobacillus brevis and Lactobacillus plantarum, these were similarity with the reference strains, and it was corroborated with other researchers as well as [21] isolate from mixed pasture of timothy and orchardgrass silage, this bacteria is also similar with Pediococcus pentosaceus strain Ni1386 and Lactobacillus plantarum strain Ni1002. Then for Lactobaccillus plantarum strain PA21 was similarity with isolate from Pandanus amaryllifolius [22].
The radical scavenging activity (RSA) of DPPH as inhibition concentration (IC) of Pediococcus acidilactici strain LMG 17680 (68.76%) and Pediococcus. acidilactici strain O-mls-1 (range between 52.00%-73.05%) or the average IC of RSA was 66.83±3.55% at 0 day of the batters.
The result observed at the end of ripening/fermentation (5 days) dried under the sun were isolate consist of Pediococcus pentosaceus strain Ni 1386 (85.58% IC of RSA); Lactobaccillus plantarum strain PA21 (the mean IC of RSA 79.89%) and Lactobacillus plantarum strain Ni 1002 (the mean IC of RSA 82.93%). The average IC of RCA after 5days of fermentation was 83.37±4.06%.
-
[23] also reported that Pediococcus acidilactici had been described as one of the predominant LAB isolated from Iberian dry fermented sausages (10 chorizos and 12 salchichones), traditional meat products produced in the central-west of Spain (Extremadura), and this species according to [24] was commonly used for commercial starter culture. While [25] noted as commercial probiotic cultures for human use, and [26] stated that it was used for fermented meat product in pilot processing of Iberian sausages.
It is interesting to note that in this study Pediococcus acidilactici and Lactobacillus plantarum were similar to the one reported by [27] by using SDS-PAGE-sequencing of 16S-rRNA gene; and for Pediococcus acidilactici, Pediococcus pentosaceus and Lactobacillus plantarum were similar with the one who founded by [28], where they use phenotypic identification approach. Lactobacillus plantarum found in bebontot chicken breast meat was similar to the one reported by [29], and it was also found dominate the LAB flora in a Greek sausage [30]. Furthermore [31] reported that Lactobacillus plantarum, Pediococcus acidilactici and Pediococcus pentosaceus BT520 have been used for the production of Som-fug, a Thai fermented fish at 30oC.
The dominant species identified in this study are different than the one reported by [15] where in their study on identification of dominant species in other indigenous Balinese traditional meat fermented poduct known as urutan pork meat they found Lactobacillus plantarum, Pediococcus acidilactici, Lactobacillus. farciminis, Lactobacillus fermentum and Lactobacillus hilgardii. Urutan pork meat was prepared using pork meat with 30% fat added with spices/herb and packed in natural casing then sun dried for 5 days. While [14] prepared bebontot from lean meat and pork fat and wrapped in Areca cathecu palm sheaths (upih, Balinese word) and found LAB isolate were dominated by genus Lactobacillus sp., and Streptococcus sp. However Leuconostoc sp was found in bebontot from Tabanan region besides both of LAB, and it is possibly due to different mixed spices, type of meat and fat used and difference in temperature and relative humidity at one region to other regions in Bali island. Furthermore [32] reported that the several lactobacilli dominate the endogenous LAB had been isolated from infant feces, and identify by partial 16S rRNA sequencing, they confirming as potential starter cultures for fermented sausage. [33] noted that difference in identified microorganisms involved during traditional meat fermentation (depend on the type of meat products) were related to the diversity in formulation (the ingredients and raw materials used), and to the technology applied (fermentation and ripening time) such as different temperature, duration and relative humidity.
The results in this study, it was higher than reported by [3], these probably due to mix between meat (spent laying hen meat, it abundant heme) and of spices/herbs contained of micronutrients on the batters as substrates for grow of LAB bebontot, may active and harbors systems for protection against reactive oxygen species in fermentation process. [34] reported that presence of micronutrients, especially manganese of spices and herbs could increase of the antioxidant activity.
The results of the radical scavenging ability of DPPH (0.2mM) on the intact cells and intracellular extract of intestinal bacteria Bifidobacterium longum ATCC 15708 (41.6% -52.1%) and Lactobacillus acidophilus ATCC 4356 (20.8% - 43.2%) contributes to the antioxidant effect [3]. It was probably due to caused by using substrates for grew both (Bifidobacterium longum and Lactobacillus acidophilus) isolated from infant and human intestinal. It could also probably due to the influence on metabolism of nutrients for growing LAB, and therefore it was not properness for used as cultured meat products to human foods.
Furthermore [8] reported that for the DPPH (0.2 mM) radical of Lactobacillus. fermentum isolated from gastrointestinal mucosa of healthy weaning piglets showed 64.26% scavenging activity at 106 cfu/ml and 87.89% scavenging activity at 109 cfu/ml. It was used as feed supplement on basal diet of crossbred pigs. These result showed that antioxidant capacity of LAB was analyses as a function of LAB cell concentration as described by [4]. This result was later contradicted with the results of LAB isolate of bebontot chicken meat in this study, because it appears antioxidant activity of LAB isolate not only oriented towards cell concentration but also towards related with material nutrition original source for grow bacteria autochthonous or where of LAB isolated from meat product or based to other materials. Although all of LAB can grow in optimal medium but first growing influence physiologies condition of LAB when isolated. It seems that the RSA of LAB isolated from bebontot samples were possibly related to the length of the sequence of each native bacteria species which was identified from enzymatic activity of raw material at high drying temperature. This tight regulation of the intracellular Mn concentration would explain why antioxidant activity in LAB isolates of bebontot could be increased by the addition of spices /herbs to the growth medium during drying or fermentation .
Although LAB have long been considered as catalase-negative microorganisms, two groups of LAB with of catalase activity (heme-dependent catalase and nonheme Mn-containing catalase) have been reported in the last decade in genera Lactobacillus, Pediococcus, and Leuconostoc [35]. It is probably due to that in this study also contained of two group of catalase activity of LAB isolate bebontot chicken meat, can eliminate oxygen in a reaction that produces H2O2, there by preventing the formation of extremely damaging ROS like O2- (superoxide) and OH. (hydroxyl radical). Furthermore [36] reported that MnKat is the only manganese-dependent catalase isolated from LAB where higher Mn concentrations intracellular (varies greatly among LAB) have been implicated ini oxidative stress resistance, acting as an O2- scavenger that could replace superoxide dismutase.
The several author ([10]; [1]) reported that microorganisms can producing antioxidant factors have been considered to play an important role in ameliorating the aging process, cardiovascular disease and diabetes, because meat proteins are hydrolyzed during the fermentation (ripening and drying) of meat products by muscle and microbial protease exerts a combination action, where they can contribute to release health-enhancing bioactive peptides. Our results should open the way to improve these products by introducing antioxidative LAB strains.
References
-
[1] Wójciak, K M, and Dolatowski, Z J 2012 Oxidative stability of femented meat products Acta Sci. Pol., Technol. Aliment. 11(2): 99-109
-
[2] Lin, MY, and Yen, C L 1999 Antioxidative ability of lactic acid bacteria J. Agric. Food Chem, 47:1460-1466
-
[3] Lin, M Y, and Chang, F J 2000 Antioxidative effect of intestinal bacteria Bifidobacterium longum ATCC 5708 and Lactobacillus acidophilus ATCC 4356 Dig. Dis. Sci. 45:1617-1622
-
[4] Stecchini, M L, Torre, M D, and Munari, M 2001 Determination of peroxy radical scavenging of lactic acid bacteria Int. J. Food Microbiol. 64:183-188
-
[5] Kullisaar, T, Zilmer, M, Mikelsaar, M, Vihalemm, T, Annuk, H, Kairane, C, and Kilk, A 2002 Two antioxidative lactobacilli strains as promising probiotics Int. J. Food Microbiol. 72:215-224
-
[6] Kim, H S, Chae, H S, Jeong, S G, Ham, J S, Im, S K, Ahn, C N, and Lee, J M 2005 Antioxidantactivity of some yogurt starter cultures Asian-Aust. J. Anim. Sci. 18:255-258
-
[7] Kim, H S, Chae, H S, Jeong, S G, Ham, J S, Im, S K, Ahn, C N, and Lee, J M 2006 In vitro antioxidative properties of lactobacilli Asian-Aust. J. Anim. Sci. 19:262-265
-
[8] Wang, A N, Yi, X W, Yu, H F, Dong, B, and Qiao, S Y 2009 Free radical scavenging activity of Lactobacillus fermentum in vitro and its antioxidative effect on
growing-finishing pigs J. Appl. Microbiol. 107:1140-1148
-
[9] Nedelcheva, P, Denkova, Z, Denev, P, and Krastanov, A 2010 Probiotic strain Lactobacillus plantarum NBIMCC 2415 with antioxidant activity as a starter culture in the production of dried fermented meat products Biotechnol. & Biotechnol. EQ. 24/2010/1 DOI: 10 2478/V10133-010-0016-4
-
[10] Arihara, K 2006 Strategies for designing novel functional meat products Meat Sci. 74:219-229
-
[11] De Macedo, F, R E, Miyague, L, Costa, L B, and Luciano, F B 2013 Control of Listeria monocytogenes growth by bacteriocin-producing starter cultures in the manufacturing of dry fermented sausage African J of Microbiol Res 7 (9): 710-718
-
[12] Talon R, Leroy, S, and Lebert, I 2007 Microbial ecosystems of traditional fermented meat products: the importance of indigenous starters Meat Sci. 77:55-62
-
[13] Arihantana, M B 1981 Production and stability of bebontot M App Sc Thesis Department of Food Science and Technology, Univ of New South Wales, Sydney
-
[14] Hartawan, M 2002 Identifikasi Bakteri Asam Laktat, Perubahan Mikrobiologis dan Biokimiawi Selama Fermentasi Bebontot Thesis Program Pascasarjana Program Study Bioteknologi Pertanian Univ Udayana Denpasar
-
[15] Antara, N S, Sujaya, I N, Yokota, A, Asano, K, Aryanta, W R, and Tomita, F 2002 Identification and succession of lactic acid bacteria during fermentation of “urutan”, a Balinese indigenous fermented sausage World J. Microbiol. & Biotech. 18: 255262
-
[16] Altschul, S F, Madden, T L, Schäffer, A A, Zhang, J, Zhang, Z, Miller, W, and Lipman, D J 1997 Gapped blast and psi-blast: a new generation of protein database search programs. Nucleic Acids Res 25 (17): 3389-3402
-
[17] Benson, D A, Boguski, M S, Lipman D J, and Ostell, J 1997 GenBank Nucleic Acids Res 25 (1): 1-6
-
[18] Jang, A, Liu X D, Shin, M H, Lee, B D, Lee, S K, Lee, J H, and Jo, C 2008 Antioxidative potential of raw breast meat from broiler chicks fed a dietary medicinal herb extract mix. Poult. Sci. 87:2382–2389
-
[19] Mora, D, Fortina, M. G, Parini, C, Daffonchio, D, and Manachini, P L 2000 Genomic subpopulations within the species Pediococcus acidilactici detected by multilocus typing analysis: relationships between pediocin AcH/PA-1 producing and nonproducing strains. Microbiology (Reading, Engl.) 146 (PT 8), 2027-2038
-
[20] Yang, J, Chen, Z and Mustapha, A 2011 Phenotypic, genotypic and physiological characterization of latic acid bacteria from Chinese yak milk cheeses Unpublished Submitted (11-SEP-2011) Food Sciences Program, University of Missouri, Columbia, MO 65211, USA
-
[21] Tohno, M, Kobayashi, H, Nomura, M, Uegaki, R and Cai, Y 2012 Identification and characterization of lactic acid bacteria isolated from mixed pasture of timothy and orchardgrass, and its badly preserved silage Anim. Sci. J. 83 (4), 318-330
-
[22] Jalilsood, T, Foo, H L, Mustafa, S, Yusoff, K, and Abdul Rahim, R 16S rDNA gene fragments 2012 Unpublished Submitted (25-JUN-2012) Cell and Molecular Biology, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia
-
[23] Ruiz-Moyano, S, Martín, A, Benito, M J, Pérez-Nevado, F, and Córdoba, M G 2008 Screening of lactic acid bacteria and bifidobacteria for potential probiotic use in Iberian dry fermented sausages Meat Sci. 80:715-721
-
[24] Tyӧppӧnen, S, Petӓjӓ, E, and, Mattila-Sandholm, T 2003 Bioprotectives and probiotics for sausages Int. J. of Food Microbiol, 83, 233-244
-
[25] Erkkilӓ, S, and Petӓja, E 2000 Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential use Meat Sci. 55, 297-300
-
[26] Benito, M J, Martín, A, Aranda, E Pérez-Nevado, F, Ruiz-Moyano, S, and Córdoba, M G 2007 Characterization and selection of autochthonous lactic acid bacteria isolated from traditional lberian dry-fermented Salchichon and Chorizo sausages J. of Food Sci. 72, 193-201
-
[27] Benito, M J, Serradilla, M J, Ruiz-Moyano, S, Alberto, A, Pérez-Nevado, F, and Córdoba, M G 2008 Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages Meat Sci. 80:656661
-
[28] Kozacinski, L, Drosinos, E H, Caklovica, F, Cocolin, L, Gasparik-Reichardt, J, and Veskovic 2008 Investigation of microbial association of traditionally fermented sausages Food Tech. and Biotech. 46:93-106
-
[29] Rantsiou, K, E H Drosinos, M Gialitaki, I Metaxopoulos, G Comi, and L Cocolin 2006 Use of molecular tools to characterize Lactobacillus spp Isolated from Greek traditional fermented sausages Int. J. of Food Microbiol 112:215-222
-
[30] Drosinos, E H, Mataragas, M, Xiraphi, N, Moschonas, G, Gaitis, F, and Metaxopoulus, J 2005 Characterization of the microbial flora from a traditional Greek fermented sausage Meat Sci. 69:307-317
-
[31] Riebroy, S, Benjakul, S, and Visessanguan, W 2008 Proporties and acceptability of Som-fug, a Thai fermented fish mince, inoculated with lactic acid bacteria starters Lwt-Food Sci. and Tech., 41(4):569-580
-
[32] Rubio, R, Jofré, A, Martín, B, Aymerich, T, and Garriga, M 2014 Characterization of lactic acid
bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages Food Microbiol, 38(4):303-311 Abstract
-
[33] Lebert, l, Leroy, S Giammarinaro, P, Lebert, A, Chacornac, J P, Bover-Cid, S, Vidal-Carou, M C, and Talon, R 2007 Diversity of microorganisms in the environment and dry fermented sausage of small traditional French processing units Meat Sci.76:112-122
-
[34] Leroy, F, and De Vuyst, L 2005 Simulation of the effect of sausage ingredients and technology on the functionality of the bacteriocin-producing Lactobacillus sakei CTC494 strain Int. J. Food Microbiol 100:141-152
-
[35] Igarashi, T, Kono, Y, and Tanaka, K 1996 Molecular cloning of manganese catalase from Lactobaccillus plantarum J. of Biol. Chemis. 271, 29521–29524
-
[36] Rochat, T, Gratadoux, J J, Gruss, A, Corthier, G, Maguin, E, Langella, P, van de Guchte, M (2006) Production of a heterologous nonheme catalase by Lactobacillus casei: an efficient tool for removal of H2O2 and protection of Lactobacillus bulgaricus from oxidative stress in milk Applied and Environmental Microbiology 72, 5143 – 5149
Okarini, I. A., et al, Peternakan Tropika Vol. 8 No. 1 Th. 2020 : 37 - 45
Page 45
Discussion and feedback