Genetic and biochemical characterization of Lacticaseibacillus rhamnosus MDC 2012 and its potential in processing of raw pork meat
DOI:
https://doi.org/10.31989/bchd.v8i11.1757چکیده
Background: Pork is an excellent source of essential amino acids, particularly ones containing sulfur, due to its abundance of proteins with high biological value. During meat maturation, amino acids and peptides undergo transformations that directly influence flavor. The meat-fermenting strain Lacticaseibacillus rhamnosus MDC 2012 (previously Lactobacillus rhamnosus MDC 2012) offers potential to enhance proteolysis and improve nutritional and sensory qualities.
Objective: This study aimed to investigate the effect of L. rhamnosus MDC 2012 on pork amino acid composition during salting and maturation, and to interpret the observed changes using genomic data of the strain.
Methods: Amino acid composition of pork was determined using Gas Chromatography/Mass Spectrometry on a Bruker Scion SQ 450 GC-MS device (USA), following the manufacturer’s protocol. Whole-genome sequencing was performed with Oxford Nanopore Technologies (UK) on a Flongle R10.4.1 flow cell. High-molecular-weight DNA was isolated using the phenol-chloroform extraction method. Genome analysis focused on proteolytic enzymes relevant to protein degradation.
Results: Application of L. rhamnosus MDC 2012 reduced the pork maturation period from 8 to 5 days. Essential amino acids increased significantly, including L-glutamic acid (2.93 → 4.00 %), L-lysine (0.48 → 1.23 %), L-serine (0.83 → 1.57
%), and L-leucine (1.30 → 1.43 %). The marked rise in L-glutamic acid is especially important for the development of brothy flavors. Enhanced L-lysine and L-leucine content improved the biological value of pork. Genomic sequencing revealed more than 21 proteases in L. rhamnosus MDC 2012, which likely contributed to the observed proteolysis and quality enhancement.
Conclusion: Use of L. rhamnosus MDC 2012 during pork maturation shortened the processing time while enriching essential amino acids. The strain’s proteolytic enzymes support the generation of peptides and flavor compounds, improving both nutritional quality and sensory attributes. These findings highlight the potential of L. rhamnosus MDC 2012 as a functional starter culture with practical applications in meat production.
Keywords: fermented pork meat, salting, amino acid, Lacticaseibacillus rhamnosus, whole-genome sequencing.
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حق نشر 2025 FFC/Bioactive Compounds in Health and Disease
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