Using helpful microbial to increase the nutritional value of protein rich foods by provision of beneficial organic compounds

Retunhu et al. (۲۰۱۷) assessed the ability of probiotic bacteria from indigenous food sources to produce acetic acid and the possible use thereof as a natural preservative for sheep meat. ediococcus and Bifidobacterium spp. were isolated from raw milk, shinina and pickle and screened for ability to produce acid in environmentally rich nutritious media consisting of fruit juice and honey. High-performance liquid chromatography and Fourier-transform infrared spectrometry confirmed the presence of the acid after biosynthesis. Bifidobacterium spp. produced more acetic acid than Pediococcus spp., ۵۲.۰۸ mg/L in fruit juice medium being recorded: ۱۲.۸۲ mg/L. The application of the ۰.۶% purified acetic acid on sheep meat resulted in improved oxidative stability and microbial quality for ۱۸ weeks storage at −۱۰ °C. Lipid oxidation was significantly inhibited through reduction of thiobarbituric acid (TBA) values (۰.۱۳ mg malonaldehyde/kg) and peroxide values (PV) at the end of storage recorded as ۱.۹۶ mEq/kg. Microbiological data showed a ۰ per cent. incidence of the pathogen Clostridium perfringens in treated while psychrotrophic Flavobacterium spp. count was limited to ۲,۷۵۰ cells/g. Sensory evaluation of the treated meat by an expert panel yielded a high acceptability score of ۹۳, compared to ۷۹ for the control. This work indicates that the right “bacteria acetic acid” can provide us with a twoedged gladiatorial “sword” for a reasonable “shortening of the sheep-meat shelf,” next to the crisps at the refrigerator door when q uality, safety and acceptability are helped- “ be it for the health of the public”.

کلیدواژه ها:

Probiotic Bacteria ، Acetic Acid ، Fruit Juice ، Sheep Meat ، Shelf Life Extension ، Honey.