ASSESSMENT OF THE BACTERIOCINOGENICITY OF INDIGEN LACTOBACILLUS ONTO CATTLE CARCASSES
Cattle carcasses of ritual slaughter (Halal) from the lateral and medial side were investigated in order to identify the indigenous strains of lactic acid microorganisms capable of producing bacteriocins. Only 14 strains, from 36 strains of microorganisms isolated from washings taken from carcasses,...
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The V.M. Gorbatov All-Russian Meat Research Institute
2018-07-01
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doaj-9105069c28ad4408834190321af2fb7e2021-07-28T21:17:52ZengThe V.M. Gorbatov All-Russian Meat Research InstituteTeoriâ i Praktika Pererabotki Mâsa2414-438X2414-441X2018-07-0132223210.21323/2414-438X-2018-3-2-22-3269ASSESSMENT OF THE BACTERIOCINOGENICITY OF INDIGEN LACTOBACILLUS ONTO CATTLE CARCASSESDagmara S. Bataeva0Olga V. Sokolova1Elena V. Zajko2Victoria V. Pashkova3V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesV.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesV.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesV.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesCattle carcasses of ritual slaughter (Halal) from the lateral and medial side were investigated in order to identify the indigenous strains of lactic acid microorganisms capable of producing bacteriocins. Only 14 strains, from 36 strains of microorganisms isolated from washings taken from carcasses, were used for further research and identified as lactabacilus. In the study of their bacteriocinogenicity by the method of two-layer agars of modified composition, high inhibitory efficiency was proved with respect to the growth of the pathogen Salmonella typhimurium, only 6 isolated strains of lactabacilus. The use of this method of evaluation will not only reveal the presence of the ability of the lactabacilus to produce bacteriocins, but also to study their antagonistic activity against many of the studied microorganisms, which are indicators of compliance with various modes of technological processes. The presence of such microorganisms in the meat will increase the shelf life of meat, due to the suppression of the growth of closely related lactabacilus, some of which are spoilage microorganisms, as well as the growth of opportunistic and pathogenic microflora. In addition, the use of lactabacilus with bacteriocinogenicity in the production technology of raw sausages will reduce the risk of production of unsafe products. Thus, the presence of indigenous lactabacilus in meat is an additional factor that ensures the flow of desired biochemical processes and the safety of raw smoked sausages.ContributionAll authors bear responsibility for the work and presented data. All authors made an equal contribution to the work. Dagmara S. Bataeva developed scientific and methodological approaches to work, determined the scope of research, analyzed the data obtained, performed the narrative and corrected it after submitting to the editorial office. Olga V. Sokolova conducted a review and analysis of the literature, carried out the descriptive part Elena V. Zaiko selected research objects, carried out microbiological analysis. Victoria V. Pashkova carried out preparatory work and microbiological analysis. The authors were equally involved in writing the manuscript and bear the equal responsibility for plagiarism.Conflict of interestThe authors declare no conflict of interest.https://www.meatjournal.ru/jour/article/view/89bacteriocinantibiotic resistancelactobacillushalal slaughtersalmonella typhimuriummeat |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Dagmara S. Bataeva Olga V. Sokolova Elena V. Zajko Victoria V. Pashkova |
spellingShingle |
Dagmara S. Bataeva Olga V. Sokolova Elena V. Zajko Victoria V. Pashkova ASSESSMENT OF THE BACTERIOCINOGENICITY OF INDIGEN LACTOBACILLUS ONTO CATTLE CARCASSES Teoriâ i Praktika Pererabotki Mâsa bacteriocin antibiotic resistance lactobacillus halal slaughter salmonella typhimurium meat |
author_facet |
Dagmara S. Bataeva Olga V. Sokolova Elena V. Zajko Victoria V. Pashkova |
author_sort |
Dagmara S. Bataeva |
title |
ASSESSMENT OF THE BACTERIOCINOGENICITY OF INDIGEN LACTOBACILLUS ONTO CATTLE CARCASSES |
title_short |
ASSESSMENT OF THE BACTERIOCINOGENICITY OF INDIGEN LACTOBACILLUS ONTO CATTLE CARCASSES |
title_full |
ASSESSMENT OF THE BACTERIOCINOGENICITY OF INDIGEN LACTOBACILLUS ONTO CATTLE CARCASSES |
title_fullStr |
ASSESSMENT OF THE BACTERIOCINOGENICITY OF INDIGEN LACTOBACILLUS ONTO CATTLE CARCASSES |
title_full_unstemmed |
ASSESSMENT OF THE BACTERIOCINOGENICITY OF INDIGEN LACTOBACILLUS ONTO CATTLE CARCASSES |
title_sort |
assessment of the bacteriocinogenicity of indigen lactobacillus onto cattle carcasses |
publisher |
The V.M. Gorbatov All-Russian Meat Research Institute |
series |
Teoriâ i Praktika Pererabotki Mâsa |
issn |
2414-438X 2414-441X |
publishDate |
2018-07-01 |
description |
Cattle carcasses of ritual slaughter (Halal) from the lateral and medial side were investigated in order to identify the indigenous strains of lactic acid microorganisms capable of producing bacteriocins. Only 14 strains, from 36 strains of microorganisms isolated from washings taken from carcasses, were used for further research and identified as lactabacilus. In the study of their bacteriocinogenicity by the method of two-layer agars of modified composition, high inhibitory efficiency was proved with respect to the growth of the pathogen Salmonella typhimurium, only 6 isolated strains of lactabacilus. The use of this method of evaluation will not only reveal the presence of the ability of the lactabacilus to produce bacteriocins, but also to study their antagonistic activity against many of the studied microorganisms, which are indicators of compliance with various modes of technological processes. The presence of such microorganisms in the meat will increase the shelf life of meat, due to the suppression of the growth of closely related lactabacilus, some of which are spoilage microorganisms, as well as the growth of opportunistic and pathogenic microflora. In addition, the use of lactabacilus with bacteriocinogenicity in the production technology of raw sausages will reduce the risk of production of unsafe products. Thus, the presence of indigenous lactabacilus in meat is an additional factor that ensures the flow of desired biochemical processes and the safety of raw smoked sausages.ContributionAll authors bear responsibility for the work and presented data. All authors made an equal contribution to the work. Dagmara S. Bataeva developed scientific and methodological approaches to work, determined the scope of research, analyzed the data obtained, performed the narrative and corrected it after submitting to the editorial office. Olga V. Sokolova conducted a review and analysis of the literature, carried out the descriptive part Elena V. Zaiko selected research objects, carried out microbiological analysis. Victoria V. Pashkova carried out preparatory work and microbiological analysis. The authors were equally involved in writing the manuscript and bear the equal responsibility for plagiarism.Conflict of interestThe authors declare no conflict of interest. |
topic |
bacteriocin antibiotic resistance lactobacillus halal slaughter salmonella typhimurium meat |
url |
https://www.meatjournal.ru/jour/article/view/89 |
work_keys_str_mv |
AT dagmarasbataeva assessmentofthebacteriocinogenicityofindigenlactobacillusontocattlecarcasses AT olgavsokolova assessmentofthebacteriocinogenicityofindigenlactobacillusontocattlecarcasses AT elenavzajko assessmentofthebacteriocinogenicityofindigenlactobacillusontocattlecarcasses AT victoriavpashkova assessmentofthebacteriocinogenicityofindigenlactobacillusontocattlecarcasses |
_version_ |
1721260712257388544 |