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South Asian Journal of Life Sciences

Research Article
S. Asian J. Life Sci. 6(1): 22-35
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Sahar Farouk Deraz*, Ashraf Abd-Elsalam Khalil

Department of Protein Research, Genetic Engineering and Biotechnology Research Institute, City of Scientific Research and Technological Applications, Bourg Elarab, Alexandria, Egypt.

Abstract | Myoglobin is a globular sarcoplasmic protein with a non-protein iron protoporphyrin IX (known as heme), and is counted as the major responsible for the meat and meat products color. In this study, lactic acid bacteria (LAB) were isolated from dairy and meat fermented products, tested for their abilities to convert metmyoglobin (MetMb) to nitrosomyoglobin (NO-Mb). Out of 280 isolates, 17 isolates were able to convert MetMb to NO-Mb. The reddening capacity was further evaluated in sausage matrices, chemically (total and cured red pigment content) and instrumentally by measuring color parameters (CIE L* a* b*). The cured pigment concentrations (curing efficiency %) were increased over processing time in all sausage samples. Converting of total heme pigment to NO-Mb was substantially increased by 52.37, 49.22, 63.53, 30.87 and 32.5%, in treated sausages with S4, S7, K2, K3 and K9 isolates, respectively compared to nitrite-sausage control (31.1%).Correspondingly, most CIE color measurements showed the aimed changes during sausage curing. Sausages supplemented with S4, S7 and K2 LAB isolates showed darkened samples related to a slight decrease in color attributes (‘ L*’). a*’ values were increased, denoting positive movement toward redness while ‘ b*’ values were decreased, indicating a decrease in yellowness. Based on their abilities to convert MetMb to red Mb derivatives, S7 and K2 isolates were elected and then identified as Pediococcus acidilactici S7 and Lactobacillus plantarum K2, respectively. Both strains showed remarkable antimicrobial activities against various positive G+ and G̶ food-borne pathogens. They also presented survival rates of 93.75 and 88.53% in simulated gastric juice at pH 2.5 for 2 h, respectively. Pediococcus acidilactici S7 and Lactobacillus plantarum K2 greatly tolerated bile salts concentrations (0.1 to 0.3%) with survival rates of 85.62 and 100% for 3 h in the presence of 0.3% bile salts, respectively. These results suggested that these strains would be healthier alternatives to nitrate and nitrite application in organic oriental sausage.

Keywords | Cured pigment, Lactic acid bacteria, Metmyoglobin, Probiotic, Sausage.