Effect of enterocin 4231 in Slovak fermented salami Puchov after its experimental inoculation with Listeria innocua Li1

• Autorzy: Laukova A. , Turek P.

Warianty tytułu

PL

Wpływ (skuteczność) enterocyny 4231 w słowackiej fermentowanej salami Puchov zaszczepionej Listeria innocua Li1

• Języki publikacji: EN

Abstrakty

EN

Background. Enteroccocci occur and may compete well in fermented sausages and Enterococcus faecium represents that species of the lactic acid bacteria which can be found in the fermented sausages. The representatives of this species can produce bacteriocins with predominant anti-listerial effect. Therefore, the effect of enterocin (Ent) 4231 produced by Enterococcus faecium CCM 4231 strain with probiotic properties was tested in a dry fermented salami Puchov (Slovak product) experimentally inoculated with L. innocua Li1 strain (107 cfu/ml). Material and methods. The bulk salami mixture was prepared in the pilot plant and 2.5 kg for each of three trials were transferred to the laboratory for the experiments. Three independent trials were conducted, each comprising then five salami samples (0.500 g). Trial A (reference control) involved only untreated salami mixture. Trial B represented salami mixture inoculated with Listeria innocua Li1 (107 cfu/ml). For trial C, Ent 4231 possessing activity 6400 AU/ml was added into the salami mixture inoculated with L. innocua Li1 (LilEnt). The mixtures were stuffed into collagen casings and the fiat shape salamis were transferred back to the pilot plant and treated according to conditions typical for this product and stored for 4 weeks. Results. The initial number of L. innocua Li1 in the inoculated salami mixture was 104 cfu/ml. Aft er Ent 4231 addition, the count of Listeria detected in the salami samples inoculated with Li1 and treated with Ent 4231 was 3.64 ±0.14 cfu/ml; difference 0.40 logarithmic cycles was noted between Li samples and Li /Ent samples. On day 2, the difference 1.86 log cycles was noted between Li1 and IM Ent samples. Although, in weeks 3 and 4, slight increase in Li1 cells was determined in Li salamis, the difference in the detection of Li1 cells in Li salamis and Li/Ent samples was even higher than that immedially after Ent addition (difference 2.30; 2.48 log cycles). Bacteriocin activity itself was not recovered from Li/Ent salamis. The pH of the all salamis was almost at the same level. Water activity and water content were not influenced. Conclusion. Addition of Ent 4231 during processing of salami Puchov experimentally inoculated with L. innocua Li1 has lead to decrease of Li1 cell growth, although the bacteriocin activity of Ent itself was not possible to detect in salami samples. The pH value, water activity, as well as sensory character of the final products were not negatively influenced.

PL

Wstęp. Enterokoki występują i są mikroflorą konkurencyjną w kiełbasach fermentowanych, a Enterococcus faecium reprezentuje gatunek bakterii kwasu mlekowego, wykrywany w kiełbasach fermentowanych. Przedstawiciele tego gatunku mogą produkować bakteriocyny hamujące rozwój listerii. Dlatego sprawdzono wpływ enterocyny (Ent) 4231, produkowanej przez szczep Enterococcus faecium CCM 4231 o właściwościach probiotycznych, na rozwój L. innocua Li1. Bakteriami L. innocua Li1 zaszczepiono fermentowane salami ‘Puchov’ (produkt słowacki) w ilości 107 jtk/g. Materiał i metody. Farsz salami został wyprodukowany w zakładzie pilotowym i po 2,5 kg każdej z trzech prób przekazano do laboratorium. Wykonano trzy niezależne powtórzenia, każde składające się z pięciu próbek salami (0,500 g). Próba A (kontrolna) obejmowała tylko farsz salami nie poddany żadnemu działaniu. Próba B przedstawiała farsz salami zaszczepiony Listeńa innocua Li1 (107 jtk/g). W przypadku próby C dodano Ent 4231 o aktywności 6400 AU/ml do farszu salami, zawierającego L. innocua Li1 (Li/Ent). Farszem nadziano osłonki kolagenowe i salami o spłaszczonym kształcie przewieziono z powrotem do zakładu pilotowego, poddano zabiegom typowym dla danego produktu i przechowywano przez 4 tygodnie. Wyniki. Początkowa liczba L. innocua Li1 w zaszczepionym farszu salami wynosiła 104 jtk/g. Po dodaniu Ent 4231 liczba Listerii wykrywanej w próbkach salami zaszczepionych Li1 i poddanych działaniu Ent 4231 wynosiła 3,64 ±0,14 jtk/ml; różnica 0,40 cykli logarytmicznych została stwierdzona między próbką Li a Li/Ent. W 2 dniu między próbkami Li1 i LU Ent zanotowano różnicę 1,86 cykli logrytmicznych. Chociaż po 3 i 4 tygodniu zaobserwowano niewielki wzrost liczby komórek Li1 w salami Li, różnica między liczbą stwierdzonych komórek Li1 w próbkach salami Li i Li/Ent była nawet większa niż bezpośrednio po dodaniu Ent (różnica 2,30; 2,48 cykli log). Aktywność bakteriocyn nie została odzyskana w salami Li/Ent. Wartość pFI wszystkich próbek salami była prawie na takim samym poziomie. Nie zmieniały się aktywność wody i zawartość wody. Wnioski. Dodatek Ent 4231 w procesie produkcji salami ‘Puchov’, doświadczalnie zaszczepionej L. innocua Li1, prowadził do zmniejszenia rozwoju komórek Li1, chociaż aktywność bakteriocyn Ent nie była możliwa do wykrycia w próbkach salami. Zarówno wartość pH, jak i aktywność wody i właściwości sensoryczne gotowego produktu nie zmieniły się negatywnie.

Słowa kluczowe

EN

enterocin; Slovakia; fermented salami; experimental inoculation; Listeria innocua; Li1 strain; dry-fermented salami; lactic acid bacteria; bacteriocin; fermented sausage; Enterococcus faecium; probiotic property

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2011
• Tom: 10
• Numer: 4
• Opis fizyczny: p.423-431,ref.

Twórcy

autor

Laukova A.

• Institute of Animal Physiology, Slovak Academy of Sciences, Soltesovej 4-6, 04001 Kosice, Slovakia

autor

Turek P.

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