Probiotic Bacillus: Fate during sausage processing and storage and influence of different culturing conditions on recovery of their spores

Mojtaba Jafari; Amir M Mortazavian; Hedayat Hosseini; Fahimeh Safaei; Amin Mousavi Khaneghah; Anderson S Sant'Ana

doi:10.1016/j.foodres.2017.03.001

Probiotic Bacillus: Fate during sausage processing and storage and influence of different culturing conditions on recovery of their spores

Food Res Int. 2017 May:95:46-51. doi: 10.1016/j.foodres.2017.03.001. Epub 2017 Mar 4.

Authors

Mojtaba Jafari¹, Amir M Mortazavian², Hedayat Hosseini¹, Fahimeh Safaei¹, Amin Mousavi Khaneghah³, Anderson S Sant'Ana⁴

Affiliations

¹ Department of Food Science and Technology, Faculty of Nutrition Sciences, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
² Department of Food Science and Technology, Faculty of Nutrition Sciences, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran. Electronic address: mortazvn@sbmu.ac.ir.
³ Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil. Electronic address: mousavi@fea.unicamp.br.
⁴ Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil.

PMID: 28395824
DOI: 10.1016/j.foodres.2017.03.001

Abstract

The current study was designed to assess the fate of probiotic strains of Bacillus coagulans ATCC 31284 and Bacillus subtilis var. Natto ATCC 15245 (as spores) during processing and refrigerated storage of cooked sausage as well as the influence of culturing conditions on the recovery of spores. The highest recovery of B. coagulans ATCC 31284 and B. subtilis var. Natto ATCC 15245 spores were obtained on trypticase soy agar (TSA) (15.22 and 15.12logCFU/mL, respectively) which was carried out under conducted heat shock (68°C, 20min) (15.61 and 15.24logCFU/mL, respectively). According to result; a 3-4 log reduction in the counts of the spores inoculated in the raw batter of sausage after the cooking step was observed. The findings revealed that the counts of the spores were significantly changed after heat shock (80°C/10min) (P≤0.05). Data indicated that the count during sausage processing and the entire cold storage was >10⁶CFU/g. The ability of the probiotic sporeforming bacteria for sustaining within the cooking process, storage stage; traits that cannot be ensured with vegetative probiotic bacteria, which proposed their capacity for usage, especially in functional cooked food products was demonstrated by the results of the current study.

Keywords: Cooked sausage; Egg white lysozyme (PubChem CID:71581463); Enumeration; KCl (PubChem CID:4873); NaCl (PubChem CID:5234); Probiotic Bacillus; Sodium dodecyl sulfate (PubChem CID:3423265); Spores; TE buffer solution (PubChem CID:16218629); TRIS.HCL (PubChem CID:93573).

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Bacillus subtilis / isolation & purification
Colony Count, Microbial
Cooking
Food Microbiology*
Food Storage
Meat Products / microbiology*
Probiotics*
Spores, Bacterial / isolation & purification*