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Selection of γ‐aminobutyric acid‐producing lactic acid bacteria and their potential as probiotics for use as starter cultures in T hai fermented sausages ( N ham )
Author(s) -
Ratanaburee, Anussara,
Kantachote Duangporn,
Charernjiratrakul Wilawan,
Sukhoom Ampaitip
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12098
Subject(s) - starter , fermentation , lactic acid , bacteria , food science , strain (injury) , fermentation in food processing , biology , fermentation starter , microbiology and biotechnology , haemolysis , chemistry , genetics , anatomy , immunology
Summary To produce a novel product of T hai fermented meats, such as healthy N ham , 602 lactic acid bacteria were isolated from fermented foods and fourteen isolates that produced high amounts of γ‐aminobutyric acid ( GABA ) were also tested for inhibiting the seven foodborne bacteria. Four selected isolates produced GABA in the range of 7339–9060 mg L −1 ( NH2 < NH102 < NH116 < HN8 ) and their culture filtrates with a pH of 3.8, except 4.2 for NH2 inhibited all target organisms. Selected strains were investigated for their physiological and functional properties of probiotics in vitro . Strain NH102 survived best in the gastrointestinal tract with only a one log cell decrease over 4 h, whereas strain NH116 was the best cholesterol removal (43%). None showed any haemolysis and all hydrolased bile salts. Strain NH2 was identified as L actobacillus namurensis and all the others were P ediococcus pentosaceus . Strains HN8 and NH2 were potential starters for fermenting meats.