Postbiotic and Potential Starter Culture Properties of Species-Specific Lactic Acid Bacteria for the Meat Industry
DOI:
https://doi.org/10.24925/turjaf.v14i2.439-448.8398Keywords:
Lactic acid bacteria, Probiotic, Postbiotic, Bioprotective agent, Meat industryAbstract
The postbiotic properties and potential starter culture characteristics of three lactic acid bacteria (LAB) species (Lactiplantibacillus plantarum, Lactococcus lactis subsp. lactis, and Enterococcus faecium) were comparatively evaluated to explore their applications in the meat industry. Functional attributes such as acid and bile salt tolerance, autoaggregation, and coaggregation were assessed in bacterial cells, while both bacterial cells and postbiotic supernatants were analyzed for antioxidant capacity (DPPH and FRAP assays) and volatile compound profiles (HS-SPME-GC-MS). Results revealed species-dependent variability, with E. faecium exhibiting superior bile tolerance, whereas L. lactis and Lpb. plantarum displayed stronger autoaggregation abilities (P < 0.05). Antioxidant activity was observed in both preparations, although ferric reducing power was significantly higher in bacterial cells (P < 0.05). Volatile compound analyses showed that acids (particularly acetic acid) were predominant, followed by aldehydes (e.g., 2,4-dimethylbenzaldehyde), and pyrazines (notably 2,5-dimethylpyrazine in Lpb. plantarum), while with sulfur compounds, ketones, alcohols, and terpenes contributed at lower levels (P < 0.05). Importantly, bacterial cells were richer in aldehydes, aromatics, and terpenes, while postbiotic supernatants were enriched in acids and pyrazines (P < 0.05). Both forms exhibited functional potential as bioprotective agents, offering natural alternatives to synthetic additives in meat products. In heat-treated fermented meats, postbiotics may provide the primary functional benefits, whereas in non-heat-treated products, the combined contribution of bacterial cells and their metabolites can be retained. The complementary roles of bacterial and postbiotic forms, together with their species-dependent variability, suggest that future investigations could explore whether their combined or mixed-culture use may further enhance safety, stability, and sensory quality in meat fermentation.
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