Potential Use of Lactiplantibacillus plantarum BCC 4352 as a Functional Starter Culture for Fermenting Thai Pork Sausage (Nham)

The suitability of Lactiplantibacillus plantarum (L. plantarum) as a functional starter culture in Nham fermentation was investigated, with a focus on evaluating both its probiotic attributes and fermentation capability. L. plantarum BCC 4352 (LpbBCC4352) exhibited colony-associated antimicrobial ac...

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Published inFermentation (Basel) Vol. 10; no. 3; p. 145
Main Authors Kingcha, Yutthana, Pumpuang, Laphaslada, Adunphatcharaphon, Saowalak, Chantarasakha, Kanittha, Santiyanont, Pannita, Klomtun, Manadsaree, Janyaphisan, Thitiphorn, Kongtong, Kittima, Phonsatta, Natthaporn, Panya, Atikorn, Visessanguan, Wonnop, Petchkongkaew, Awanwee, Woraprayote, Weerapong
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.03.2024
Subjects
Acids
Antimicrobial activity
Antimicrobial agents
Bacteria
Bile
Cell culture
Cellulose acetate
Cholesterol
Colon
Fermentation
fermented pork sausage
functional starter
Lactiplantibacillus plantarum
Microorganisms
Nham
Oligosaccharides
probiotic
Probiotics
starter culture
Starter cultures
Thailand
Germany
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Summary:The suitability of Lactiplantibacillus plantarum (L. plantarum) as a functional starter culture in Nham fermentation was investigated, with a focus on evaluating both its probiotic attributes and fermentation capability. L. plantarum BCC 4352 (LpbBCC4352) exhibited colony-associated antimicrobial activity against Kocuria rhizophila, L. plantarum, Latilactobacillus sakei ssp. sakei, and Pediococcus pentosaceus, as well as the zoonotic Streptococcus suis. LpbBCC4352 exhibited impressive acid (pH 2.5) and bile resistance, coupled with notable survival rates in a simulated human digestive model. In addition, the strain is able to utilize fructo-oligosaccharides in simulated human colon conditions. It also displayed robust adhesion to human colon cell monolayers (Caco-2) and gastric mucin. Furthermore, it showed a promising cholesterol reduction ability in the fermentation medium. The safety of LpbBCC4352 for human consumption was confirmed through a hemolytic activity assay and antibiotic susceptibility testing. Moreover, using LpbBCC4352 as a starter culture not only enhanced the firmness of Nham but also ensured consumer satisfaction. The overall findings emphasize the potential use of LpbBCC4352 as a safe and effective functional starter culture, particularly in the production of Nham.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation10030145