Potential antimicrobial and antiproliferative activities of autochthonous starter cultures and protease EPg222 in dry-fermented sausages.

Margarita Fernández,María José Benito,María De Guía Córdoba,Alberto Martín,Alejandro Hernández,Santiago Ruiz-Moyano

doi:10.1039/c6fo00236f

Margarita Fernández, María José Benito + Show 4 more

Open Access

https://doi.org/10.1039/c6fo00236f

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Abstract

This work studied the presence of nitrogen compounds with bioactive properties in Iberian pork sausages that were manufactured using different autochthonous starter cultures (Pediococcus acidilactici MS200 and Staphylococcus vitulus RS34) and protease EPg222. Nitrogen compounds were extracted and evaluated for their antimicrobial effect against spoilage and pathogenic bacteria, such as Bacillus cereus, Escherichia coli, Salmonella choleraesuis, Staphylococcus aureus and Listeria monocytogenes, and antiproliferative activity on the HT-29 colon adenocarcinoma cell line. Dry-fermented sausages elaborated with starter cultures P200S34 and protease EPg222 generate extracts that cause inhibition of the growth of pathogens reaching 25% inhibition of Bacillus cereus, making this a promising tool for biocontrol in the meat industry. On the other hand, the inoculation of well-adapted starter cultures with high proteolytic activity also increased the antiproliferative activity of these extracts, around 45% inhibition at 72 h, mainly due to an increase in free amino acids, such as Lys and Pro, but also small peptides.

Highlights

Iberian dry-cured sausages are high-quality products that are traditionally manufactured with meat from Iberian pigs from the southwest of the Iberian Peninsula
We applied starter cultures and protease EPg222, with a demonstrated proteolytic activity,[26,27,28] generate bioactive nitrogen compounds during ripening of dry cured sausages[29,30] The aim of this work was to investigate about the presence of nitrogen compounds with antimicrobial and antiproliferative properties in dry-cured Iberian pork sausages manufactured with different autochthonous starter cultures and protease EPg222
Four different batches were prepared: a control batch without the addition of a starter culture (Control); a second batch with both the P. acidilactici strain and S. vitulus RS34 (P200S34); a batch elaborated with the protease EPg222 alone (EPg222); and a batch with EPg222 in combination with the starter culture containing P. acidilactici MS200 and S. vitulus RS34 (EPg222 + P200S34)

Summary

Introduction

Iberian dry-cured sausages are high-quality products that are traditionally manufactured with meat from Iberian pigs from the southwest of the Iberian Peninsula. They are not heattreated products, and pathogenic or spoilage bacteria can be found both during and at the end of the ripening process. Staphylococcus aureus, Bacillus cereus, Salmonella spp. and some Escherichia coli strains are common foodborne pathogenic bacteria and are frequently isolated from meat and meat products.[1,2,3,4] Despite this, the risk of the growth of foodborne pathogens in dry-cured meat products is considered low due to the composition of these products and the physicochemical changes that occur during ripening.[4] the manufacturing process is crucial for reducing the number of pathogenic microorganisms, some pathogens can survive this process.[5,6].

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