The starter culture mixture, consisting of Lactiplantibacillus plantarum TPM 14.2 and Pediococcus pentosaceus TPM 16.9, isolated from fermented meat samples, possesses probiotic properties and is suitable for fermented meat production.

Abstract

The invention relates to two lactic acid bacteria strains, Lactiplantibacillus plantarum TPM 14.2 and Pediococcus pentosaceus TPM 16.9, isolated from fermented meat, with 16S rRNA gene sequences of 1,466 bp and 1,476 bp, as shown in SEQ ID NO.1 and SEQ ID NO.2, and registered at Genbank with registration numbers PX426686 and PX426687, respectively. Both Lactiplantibacillus plantarum TPM 14.2 and Pediococcus pentosaceus TPM 16.9 possess good probiotic characteristics such as high survival rates in simulated gastric and pancreatic juice, reaching 70.44% and 93.80% and 58.77% and 90.62%, respectively; The adhesion rates to HT-29 cell lines were 1.55% and 0.22%, respectively; it exhibited antimicrobial activity against pathogenic microorganisms including Aeromonas dhakensis, Campylobacter jejuni, and E. coli.E. coli, Listeria monocytogenes, Staphylococcus aureus, and Vibrio parahaemolyticus; capable of completely degrading adenine, guanine, xanthine, and partially hypoxanthine, guanosine, and inosine at rates of 21.25%, 73.12%, and 41.65% or higher for Lactiplantibacillus plantarum TPM 14.2 strain, and capable of completely degrading adenine, hypoxanthine, xanthine, and partially hypoxanthine, guanosine, and inosine at rates of 97.71%, 31.92%, and 15.36% for Pediococcus pentosaceus TPM 16.9 strain; It does not produce gas and lacks the decarboxylation activity of the amino acids L-arginine, L-histidine, L-lysine, L-omithine, L-phenylalanine, L-tyrosine, and L-tryptophan to form bioactive amines; it has good growth potential in the temperature range of 20°C-35°C and 20°C-30°C for Lactiplantibacillus plantarum TPM 14.2 and Pediococcus pentosaceus TPM 16.9, respectively; it produces high levels of lactic acid, reaching 17.18 g / L and 15.29 g / L for Lactiplantibacillus plantarum TPM 14.2 and Pediococcus pentosaceus TPM 16.9, respectively.When used as a starter culture for fermented meat production, this mixture of two strains reduced the density of several pathogenic microbial groups, including E. coli, Enterobacteriaceae, and Staphylococci, and decreased the total bioactive amino acid content in traditional and garlic-chili flavored fermented meat products by 79.35%, 51.30%, 58.14%, and 45.55%, respectively, at the time of fermentation and after one month of storage. It also addressed the issue of can swelling during storage. The use of the mixture of Lactiplantibacillus plantarum TPM 14.2 and Pediococcus pentosaceus TPM 16.9 as a starter culture in fermented meat production not only improves product quality but also provides beneficial bacteria for consumers.