Abstract
Lactic acid bacteria (LAB) from raw and fermented pork samples were screened for their inhibitory activity by an agar spot test in order to obtain a LAB strain with suitable property to be used as meat starter cultures. Among the 174 isolates, 73 were positive to inhibit at least one of the seven indicator bacteria, which were further characterized. The most suitable isolate was isolate P0805, identified as Pediococcus pentosaceus. This bacterium was catalase- and nitrate reductase-positive and amino acid decarboxylase-negative; moreover, it produced inhibitory substances against Salmonella Typhimurium with the activity of the partially purified inhibitory substances of 409,600 AU/mL. To further characterize the catalase-producing ability of P. pentosaceus P0805, the effect of hematin on its catalase activity in Sausage Model Broth (SMB) was evaluated, and it enhanced catalase production. The catalase activity was found in both SMB with and without hematin. It was concluded that catalase produced by this bacterium was heme-independent catalase.
Similar content being viewed by others
References
Caplice E, Fitzgerald GF. Food fermentations: Role of microorganisms in food production and preservation. Int. J. Food Microbiol. 50: 131–149 (1999)
Spano G, Russo P, Lonvaud-Funel A, Lucas P, Alexandre H, Grandvalet C, Coton E, Coton M, Barnavon L, Bach B, Rattray F, Bunte A, Magni C, Ladero V, Alvarez M, Fernández M, Lopez P, de Palencia PF, Corbi A, Trip H, Lolkema JS. Biogenic amines in fermented foods. Eur. J. Clin. Nutr. 64: S95–S100 (2010)
Smith LJ, Palumbo AS. Use of starter cultures in meats. J. Food Protect. 46: 997–1006 (1983)
Ammor MS, Mayo B. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update. Meat Sci. 76: 138–146 (2007)
Arena MP, Russo P, Capozzi V, López P, Fiocco D, Spano G. Probiotic abilities of riboflavin-overproducing Lactobacillus strains: A novel promising application of probiotics. Appl. Microbiol. Biot. 98: 7569–7581 (2014)
Erkkilä S, Petäjä E. Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic use. Meat Sci. 55: 297–300 (2000)
Mares A, Neyts K, Debevere J. Influence of pH, salt and nitrite on the heme–dependent catalase activity of lactic acid bacteria. Int. J Food Microbiol. 24: 191–198 (1994)
Pshezhetskii VS, Jaroslavov AA. Activation of hematin catalase function by ethylenediamine. FEBS Lett. 49: 29–32 (1974)
Hammes WP, Bantleon A, Min S. Lactic acid bacteria in meat fermentation. FEMS Microbiol. Lett. 87: 165–173 (1990)
Fleming HP, Etchells JL, Costilow RN. Microbial inhibition by an isolate of Pediococcus from cucumber brines. Appl. Microbiol. 30: 1040–1042 (1975)
Tichaczek PS, Nissen-Meyer J, Nes IF, Vogel RF, Hammes WP. Characterization of the bacteriocins curvacin A from Lactobacillus curvatus LTH1174 and sakacin P from L. sake LTH673. Sys. Appl. Microbiol. 15: 460–468 (1992)
Miralles MC, Flores J, Perez-Martinez G. Biochemical tests for the selection of Staphylococcus strains as potential meat starter cultures. Food Microbiol. 13: 227–236 (1996)
Bennett RW, Lancette GA. Bacteriological Analytical Manual Chapter 12 Staphylococcus aureus. U.S. Food and Drug Administration, Silver Spring, USA (2001). Available from: http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm071429.htm Accessed Dec. 12, 2013.
Joosten HMLJ, Northolt MD. Detection, growth, and amine-producing capacity of lactobacilli in cheese. Appl. Environ. Microb. 55: 2356–2359 (1989)
Bover-Cid S, Holzapfel WH. Improved screening procedure for biogenic amine production by lactic acid bacteria. Int. J. Food Microbiol. 53: 33–41 (1999)
Paludan-Müller C, Madsen M, Sophanodora P, Gram L, Møller PL. Fermentation and microflora of plaa-som, a Thai fermented fish product prepared with different salt concentrations. Int. J. Food Microbiol. 73: 61–70 (2002)
Axelsson L. Lactic acid bacteria: Classification and physiology. pp.1–66. In: Lactic Acid Bacteria: Microbiological and Functional Aspects. Salminen S, von Wright A, Ouwehand A (eds). Marcel Dekker Inc., New York, NY, USA (2004)
Altschul SF, Gish W, Miller W, Myers EW, Lipman DJ. Basic local alignment search tool. J. Mol. Biol. 215: 403–410 (1990)
Jorgensen JH, Turnidge JD, Washington JA. Antibacterial susceptibility test: Dilution and disk diffusion methods. pp. 1526–1562. In: Manual of Clinical Microbiology. Murray PR, Barron ER, Praller MA, Tenover FC, Yolken RH (eds). ASM Press, Washington DC, USA (1999)
Schillinger U, Lücke FK. Antibacterial activity of Lactobacillus sake isolated from meat. Appl. Environ. Microb. 55: 1901–1906 (1989)
Yousef AE, Carlstrom C. Food Microbiology: A Laboratory Manual. John Wiley & Sons Inc, Hoboken, NY, USA. pp. 231–248 (2003)
Bradford MM. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 72: 248–254 (1976)
Swetwiwathana A, Leutz U, Lotong N, Fischer A. Controlling the growth of Salmonella anatum in Nham-Effect of meat starter cultures, nitrate, nitrite and garlic. Fleischwirtschaft 9: 124–128 (1999)
Fossati P, Prencipe L, Berti G. Use of 3,5-dichloro-2-hydroxybenzenesulfonic acid/4-aminophenazone chromogenic system in direct enzymic assay of uric acid in serum and urine. Clin. Chem. 26: 227–231 (1980)
Pine L, Hoffman PS, Malcolm GB, Benson RF, Keen MG. Determination of catalase, peroxidase, and superoxide dismutase within the genus Legionella. J. Clin. Microbiol. 20: 421–429 (1984)
Vidhyasagar V, Jeevaratnam K. Evaluation of Pediococcus pentosaceus strains isolated from Idly batter for probiotic properties in vitro. J. Funct. Foods 5: 235–243 (2013)
Hummel AS, Hertel C, Holzapfel WH, Franz CMAP. Antibiotic resistances of starter and probiotic strains of lactic acid bacteria. Appl. Environ. Microb. 73: 730–739 (2007)
Doonan S. Concentration of extracts. pp. 85–90. In: Protein Purification Protocols. Cutler P (ed). Humana Press Inc., Totowa, NJ, USA (2004)
Cleveland J, Montville T J, Nes I F, Chikindas ML. B acteriocins: S afe, natural antimicrobials for food preservation. Int. J. Food Microbiol. 71: 1–20 (2001)
Maragkoudakis PA, Mountzouris KC, Psyrras D, Cremonese S, Fischer J, Cantor MD, Tsakalidou E. Functional properties of novel protective lactic acid bacteria and application in raw chicken meat against Listeria monocytogenes and Salmonella enteritidis. Int. J. Food Microbiol. 130: 219–226 (2009)
Engesser DM, Hammes WP. Non-heme catalase activity of lactic acid bacteria. Syst. Appl. Microbiol. 17: 11–19 (1994)
Domínguez R, Munekata PE, Agregán R, Lorenzo JM. Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage. LWT-Food Sci. Technol. 71: 47–53 (2016)
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Nanasombat, S., Treebavonkusol, P., Kittisrisopit, S. et al. Lactic acid bacteria isolated from raw and fermented pork products: Identification and characterization of catalase-producing Pediococcus pentosaceus . Food Sci Biotechnol 26, 173–179 (2017). https://doi.org/10.1007/s10068-017-0023-4
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10068-017-0023-4