Microorganisms in Meat

Fermentation
Probiotics in meat industry
 Meat products are considered unhealthy by a part
of population:
• Their fat content and the use of additives and spices in their
formation.
 The demand for new products has greatly
influenced its development as healthy foods
 Addition of probiotics to the fermented meat
could promote the health benefits
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Probiotics in meat industry
 Meat has been shown to be an excellent
vehicle for probiotics.
 The target products in meat processing are
the various dry sausages (non-heated
product)
Fermented foods
 Foods that have been subjected to the
action of micro-organisms or enzymes, in
order to bring about a desirable change.
 Numerous food products owe their
production and characteristics to the
fermentative activities of microorganisms.
Fermented foods
 Fermented foods originated many
thousands of years ago when presumably
micro-organism contaminated local foods.
 Help to preserve the food,
 Extend shelf-life considerably over that of
the raw materials from which they are
made,
Fermented foods
 Improve aroma and flavour characteristics,
 Increase its vitamin content or its
digestibility compared to the raw materials.
Fermented foods
 The term “biological ennoblement” has
been used to describe the nutritional
benefits of fermented foods.
 Fermented foods comprise about one-third
of the world wide consumption of food and
20- 40 % (by weight) of individual diets.
Biological agents responible in
Food Fermentations
1. Bacteria
a) Lactic acid bacteria
b) Types of commercial starter cultures
c) Conditions required for bacterial fermentations
d) Characteristics of important genera
2. Yeasts
3. Molds
Micro-organisms cause
changes in the foods
 Help to preserve the food,
 Extend shelf-life considerably over that of
the raw materials from which they are
made,
 Improve aroma and flavour characteristics,
 Increase its vitamin content or its
digestibility compared to the raw materials.
Biological agents responsible
in Food Fermentations
 Most fermentations require several species, acting
simultaneously and/or sequentially to give product
with desired properties, including appearance, aroma,
texture and taste.
 Vinegar production is a joint effort between yeast and
acetic acid forming bacteria. The yeast convert sugars
to alcohol which is the substrate required by the
Acetobacter to produce acetic acid through oxidation.
Role of fermenting micro-
organisms
 Production of lactic acid, flavor, proteolytic
activity, lipolytic activity, organic compounds,
prevention of foodborne disease and spoilage,
and change in texture of food. The most
common groups of microorganisms involved in
food fermentations are bacteria, yeasts and
molds. Microbial enzymes also play important
role in food fermentations.
Role of fermenting micro-
organisms
 In general, growth will be initiated by bacteria,
fallowed by yeasts and then molds. The smaller
microorganisms multiply and take up nutrients
from the surrounding area most rapidly.
Bacteria are the smallest of microorganisms,
fallowed by yeasts and molds. The smaller
bacteria, such as Leuconostoc and
Streptcoccus grow and ferment more rapidly
than their close relatives.
Bacteria
a) Lactic acid Bacteria
i) Groups of LAB depending on glucose
metabolism
ii) Groups of LAB depending on growth
temperature
b) Types of commercial bacterial starter culture
c) Conditions required for bacterial fermentations
Lactic acid bacteria(LAB)
 İt is loosely defined as all members of
fermenting bacteria producing lactic acid
from hexoses and lack functional heme-
linked electron transport system or
cytochromes (no krebs cycle).
Lactic acid bacteria(LAB)
 Lactic acid bacteria  compose a group of
bacteria that degrade carbohydrate
(e.g., fermentation ) with the production of
lactic acid. 
 The principle genera of LAB are
Lactobacillus, Lactococcus, Leuconostoc,
Pediococcus, and Streptoccus
Lactic acid bacteria
 While this is a loosely defined group with
no precise boundaries all members share
the property of producing lactic acid from
hexoses.
 As fermenting organisms, they lack
functional heme-linked electron transport
systems or cytochromes, they do not have
a functional Krebs cycle.
Lactic acid bacteria
 Energy is obtained by substrate-level
phosphorylation while oxidising
carbohydrates.
Principle genera of the lactic
acid bacteria
Genus Cell Morphology Fermentation Lactate isomer

Lactococcus Cocci in chains homo L

Pediococcus cocci homo DL

Steptococcus Cocci in chains homo L

Lactobacillus rods Homo, heteroferm DL,D,L

Leuconostoc cocci heteroferm D

Microorganisms Characteristics Reactions

Acetobacter spp Aerobic Gram(-) Oxidase organic compounds (such as alcohols)to organic acids
A. aceti Rods,grow at aw ≥ (acetic acids)
A. pasteurianum 0.9
A. peroxydans

Streptoccus spp Gram(+) Homofermentative. Common in dairy fermentations, but E.

S. bovis Tolerant acid,grow at aw faecalis is in vegetable products.
S. thermophilus ≥0.9 They can grow in high pH media
Ent. faecalis

Leuconostoc spp Gram(+) Heterofermentative. Produce lactic acid,plus acetic acid, ethanol
L. mesenteroides cocci and CO2 from glucose. L. oenos utilises malic acid and other
L. dextranicum organic acids in wine.
L. paramesenteroides
L. oenos

Pediococcus spp Gram(+) Saprophytic organisms present in fermenting vegetables,

P. cerevisia Cocci pairs in tetrads mashes, beer and wort. They are important in sucuk
P. acidilactici fermentation.
P. pentosaceus
Microorganisms Characteristics Reactions

Lactobacillus spp Gram(+) Metabolize sugars to lactic and acetic acid ,ethyl alcohol, CO2 .
Homofermentative Rods, Tolerate Produce lactic acid
Hereformentative acid,grow at aw ≥0.9 Produce lactic and acetic acid ,ethyl alcohol, CO2 , partially
Reduces fructose to mannitol

Yeasts Tolerate acid,40% S. Cerevisiae can metabolize sugars from a fermentative to an

Sac. cerevisia sugar, grow at aw≥0.85 oxidative pathway,depending on oxygen avalibility.
Sac. pombe Tolerate high salt concentrations and low aw.
Many aerobic,some
Candida,Geot. candidum anerobes

Molds Aerobic,tolerate Metabolize sugars through extracellular enzymes and oxidation

P. roquefortii acid,grow at aw≥0.85
P. camembertii
Groups of LAB on glucose
metabolism
 Homofermenters
 Heterofermenters
Groups of LAB on tempertaures
 Mesophilic starter cultures (optimum
growth temp range 20-30 ˚C)
 Thermophilic starter cultures (optimum
growth temp range 40-45 ˚C)
 Miscellaneus bacterial starter cultures
cultures (optimum growth temp range 37-
41 ˚C)
Mesophilic starter cultures
 They are used for production of
fermented milk products such as fresh
cheese, semi-hard cheese, butter and
sucuk. Optimum growth temp. range from
20-30˚C.
Mesophilic starter cultures
 Mesophilic starter cultures
• Lac. lactis subsp. lactis
• Lac. lactis subsp. cremoris
 Mesophilic aroma cultures
• Lac. lactis subsp. lactis biovar diacetylactis
• Leu. mesenteroides subsp. cremoris
Thermophilic starter cultures
 They are mainly used for the production of
yogurt, hard cheese and soft cheese.
Optimum growth temp. range from 40-
45˚C.Examples:
 Str. thermophilus, Lb. bulgaricus, Lb.
helveticus, Lb. lactis, Lb. casei, Lb.
acidophilus
Miscellaneus bacterial starter
cultures
 Bifidobacterium longum, Bifidobacterium
infantis, Propionibacterium shermanii, and
they have optiumum temperature range
from 37 C to 41 ˚C.
 Bifidobacterium ssp. are used as probiotic
cultures and Propionibacterium in the
production of some type of cheese.
Types of commercial starter
culture
 Liquid, for propagation of mother culture
 Deep frozen, concentrated cultures for
propagation of bulk starter
 Freeze dried, concentrated cultures in powder
form, for propagation of bulk starter culture.
 Deep superfrozen, superconcentrated cultures
in readily soluble form, for direct inoculation of
the product.
Conditions required for
bacterial fermentations
 Temperature
 Salt concentration
 Water activity
 Hydrogen ion concentration (pH)
 Oxygen avalibilty
 Nutrients
Lactococcus

The genus grouped from N group
Streptococcus and includes several species
•Lac. lactis subsp. lactis
•Lac. lactis subsp. cremoris
•Lac. lactis subsp. hordniae
•Lac. garviae
•Lac. raffinolactis
Lactococcus

They are ovoid, about 0.5 to 1.0 µm in diameter,
present in pairs or short chains, nonmotile,
nonsporulating, homofermentative, facultative
anaerobic to microaerophilic and catalase
negative. They grow well between 20-30 C, do
not grow in 6.5% NaCl and at pH 9.6. In suitable
medium they can produce about 1% L(+)-lactic
acid and reduce pH to about 4.5.
Lactococcus

Natural habitats are green
vegetation, silage, dairy
environments, and raw milk. They
are used in the production of
Cottage cheese and white cheeses
and butter.
Streptococcus
 Only one species Str. Thermophilus is
used in dairy fermenetation (such as in
yogurt and cheese production)
 Gram positive, spherical to ovoid, 0.7 to
0.9 µ in diameter, homofermentative,
facultative anaerobes and exist in pairs
and in long chains.
Streptococcus
 The cells grow well from 37 to 44 ˚C. But
can also grow at 52 ˚ C (thermoduric), do
not grow at 10 ˚C and in 6.5% NaCl, can
reduce pH 4.0 with L(+) lactic acid
production.
 It presentin raw milk and dairy environment
Leuconostoc
 They are Gr (+), spherical or ovoid,
arranged in pairs or chains, nonmotile, non
sporulating, catalase negative mesophilic,
heterofermantative, faculative anaerobes.
 Grow well 20 to 30 oC.
Leuconostoc
 Ferment glucose to produce D(-) lactic
acid, CO2, ethanol and acetic acid with pH
reduction to 5.0-4.5.
 Leuconostoc species associates with
plants, vegetables, silage, milk, some milk
products, and raw and processed meats.
One species, Leuconostoc oenos may
associate with wine.
Leuconostoc
 Example species: Leu. mesenteroides,
Leu. paramesenteroides, Leu. oenos, Leu.
galidium.
Pediococcus
 They are spherical and form tetrads, pairs
and single cells or forming short and long
chains.
 Gram positive, catalase negative, non
motile, non spore forming, microaerophilic
and facultative anerobic.
 Grow well between 25-32oC.
Pediococcus
 Grow in the presence of 5% NaCl.
 Ferment glucose to produce L(+) or DL-
lactic acid and reducing the pH to about
3.6.
 The associate with plant, vegetable, silage,
beer, milk, fermented vegetables, meats,
and fish.
Pediococcus
 Ped. pentosaceus, Ped. acidilactici and
Ped. halophilus are used in vegetable,
meal, cereal and other types of fermented
food production. The are also responsible
in the ripening and flavor production of
pickles and sausages.
Lactobacillus
 The genus includes a large number of Gram positive,
rod shaped, usually nonmotile, non sporulating,
bcatalase and oxidase negative and facultative
anaerobic species. Dependingg on species they can
produce either only lactic acid (L(+), D(-), or DL) or a
mixture of lactic acid, acetic acid, ethanol and CO2.
Lactobacillus used as starters in controlled
fermentation grow well between 25-44 C. pH can be
reduced from 3.5 to 5.0.
Lactobacillus
 They can associate with plants, vegetables, grains, seeds,
raw milk, meat, fermented meat, and milk products, and
fermented vegetables. Some are present in digestive tract.
 The species can be divided into 3 groups
1. GroupI-Thermobacterium (Obligately homofermentative), Ex: Lb.
bulgaricus,Lb. lactis,Lb. helveticus)
2. Group II-Streptobacterium (Facultatively heterofermentative), Ex: Lb.
casei,Lb. plantarum,Lb. curvatus
3. GroupIII-Betabacterium (Obligately heterofermentative), (Ex: Lb.
fermentum,Lb. kefir,Lb. sanfirancisco,Lb. reuteri)
Bifidobacterium
 They are morpholgically similar to
Lactobacillus spp. And are previously
included in this genus.
 They are Gram positive, rods of various
shapes and sizes, present in single cells or
in chain.
Bifidobacterium
 They are non spore forming, nonmotile,
mesophilic, anaerobic and some can tolerate
O2 in the presence of CO2.They grow optimally
from 37 to 41 C with grow temp. 25-45 C.They
usulally do not grow at pH above 8.0 or below
4.5.
 They ferment glucose to lactic acid and acetic
acid in 2:3 molar ratio without production CO2 .
Bifidobacterium
 They associate in feces of humans, animals and birds
are beneficial for the normal health of the digestive
tract. Bifidobacterium called as probiotics are used in
the production of fermented milk products such as
yogurt, cheese and kefir.
 They are present in large numbers in the feces of
infants within the 2-3 days after birth.
 Some of the species are Bif. bifidum, Bif. longum, Bif.
İnfantis, and Bif. adolescentia
Propionibacterium
 They belongs to Propionibacteriacae family and
responsible for flavor and texture of some fermented
food products (especially Swiss cheese-eyes and
holes formation)
 They break down lactic acid into acetic acid and
propionic acid and CO2.
 The cells are Gr(+), pleomorphic thick rods or
coccoids, 1-1.5µm. occur as in single cells, pairs, or
short chainswith different configurations.
Propionibacterium
 They are non motile, non sporulating, anerobic and
aerotolerant, catalase positive.
 They grow optimally from 30-37 C with pH 6.0-7.0.
 Some species form pigment.
 Species in dairy industry are Pro. freudenreichii, Pro.
jensenii, Pro. thoeni, Pro. acidopropionia.
Acetic acid bacteria
 Acetobacter and Gluconabactera important
two genera producing acetic acid.They are
in the family They oxidaze alcohol to actic
acid in the presence of excess oxygen.
 They are Gr(-), obligate aerobic, catalase
positive, rods (0.5-1.5 µm), occuring single
cells, pairs or chains or chains.motile or
non motile.
Acetic acid bacteria
 They grow between 25-30 ˚C.
 They present naturally in fruits, sake,
alcoholic beverages, cane juice and soil.
Yeast
 A small number of yeasts is able to grow
anaerobically and utilizes sugar to generate
energy. The majority of these yeasts also grow
aerobically. They have beneficial and non-
beneficial effects on foods.
 Yeasts are unicellular organisms that reproduce
asexulally by budding.
Yeast
 Yeasts play important role in food industry as
they produce enzymes that cause desirable
chemical reactions such as leaving of bread and
the production of alcohol and inverting sugar
Yeast

S. cerevisia and its subspecies are used for producing
bread, beer, wine, distilled liquor, industrial alcohol,
invertase, and give flavor to some foods (e.g. soups). All
Saccharomyce strains ferment glucose and many
ferment plant associated carbohydrates such as sucrose,
maltose and raffinose but not ferment the lactose.

Yeasts associate with fermentation of foods to produce
alcohol, enzymes, single cell proteins and additives.
Yeast
 A restricted number of yeasts are used in the
fermentation. Saccharamyces spp. are used in the
production of bread, wine, champania, alcohol,
distilled licor and invertase enzyme.
 Kluyveromyces marxianus, K. marxianus var. lactis
hydrolyse lactose and associate with natural
fermentation along with other yeasts and lactic acid
bacteria in alcoholic dairy products such as kefir and
kımız
Yeast
 Yeasts grow at low water activities in the
presence of high concentrations of salt and
sugar.
 Candida utiis used to produce single cell
proteins.They can cause spoilage in foods.
 Some candida spp are functional in the
production of kefir, cacao,beer and fruit
fermented juices.
Molds
 They are aerobic organisms therefore they
can nor carry out fermentation but produce
extracellular enzymes. These enzymes
hydrolyze large organic compounds to
smaller units. These smaller compounds
are utilized by fermentative bacteria and
yeasts.
Molds
 Molds are important n food industry with
respect to enzyme producers, spoilers and
preservers of foods. Certain molds
produce undesirable toxins and cause food
spoilage. (The Aspergillus spp)
 The genus Penicillium associate with
ripening and flavor of cheeses.
Molds
 A. niger is used in the production of citric and
gluconic acid, pectinase and amylase enzymes from
glucose, sucrose and starch.
 Rhizopus oligosporum is used in te production of
tempe.
 P. roqufortiii is used for ripening of
Roquefort,Gorgonzola and Blue Cheeses, P.
camabertii for Camemberti cheese and P. caseicolum
for brine cheese.
Enzymes
 Microbial enzymes play a role in the
fermentation of food. They are complex
proteins produced by living organisms to
carry out specific biochemical reactions.
They are sensitive to change in temperature,
pH, moisture content, ionic strength,
concentrations of substrate and inhibitors.