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    Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health
    (2015-11-01)
    Swetwiwathana, Adisorn
    ;
    Visessanguan, Wonnop
    Lactic acid bacteria (LAB) are very important in converting of agricultural products into safe, delicious and shelf stable foods for human consumption. The preservative activity of LAB in foods is mainly attributed to the production of anti-microbial metabolites such as organic acids and bacteriocins which enables them to grow and control the growth of pathogens and spoilage microorganisms. Besides ensuring safety, bacteriocin-producing LAB with their probiotic potentials could also be emerging as a means to develop functional meat products with desirable health benefits. Nevertheless, to be qualified as a candidate probiotic culture, other prerequisite probiotic properties of bacteriocin-producing LAB have to be assessed according to regulatory guidelines for probiotics. Nham is an indigenous fermented sausage of Thailand that has gained popularity and acceptance among Thais. Since Nham is made from raw meat and is usually consumed without cooking, risks due to undesirable microorganisms such as Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes, are frequently observed. With an ultimate goal to produce safer and healthier product, our research attempts on the development of a variety of new Nham products are discussed.
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    Control of salmonella rissen and staphylococcus aureus in fermented beef sausage by a combination of cinnamon and mace oils
    (2012-12-01)
    Nanasombat, Suree
    ;
    Wimuttigosol, Pornpan
    The antibacterial effect of cinnamon and mace oils on different food model media was evaluated. All pathogenic bacteria tested (Salmonella Senftenberg, Salmonella Rissen, Staphylococcus aureus and Listeria monocytogenes) were sensitive to cinnamon oil on sausage agar (0.063 mg.mL<sup>-1</sup> minimum inhibitory concentrations; MIC), but the spoilage bacterium, Pseudomonas fluorescens was susceptible to this oil on meat agar (0.015 mg.mL<sup>-1</sup> MIC). However, S. Rissen was the most resistant bacterium to mace oil on sausage agar (22 mg.mL<sup>-1</sup> MIC). Most of the lactic acid bacteria tested (Pediococcus pentosaceus, Lactococcus lactis, Enterococcus faecalis and Enterococcus faecium) were more resistant to mace oil as compared to cinnamon oil. Then, the effect of mixed cinnamon and mace oils at different concentrations on the survival of S. Rissen and Staph. aureus in fermented beef sausages was studied. A cinnamon (1,008 ppm) and mace (1,375 ppm) oil combination effectively decreased Staph. aureus viable counts in fermented beef sausages by 3.70 log CFU.g<sup>-1</sup> at the end of fermentation (96 h). However, cinnamon oil (252 ppm) with mace oil (1,375 ppm) was sufficient to decrease viable S. Rissen cells to below detection level (less than 1 log CFU.g<sup>-1</sup>) in fermented sausages.